Coca-Cola launches ‘Momo FOMO’ a nationwide celebration of Nepal’s favourite food

Coca-Cola in Nepal has launched “Momo FOMO,” a first-of-its-kind nationwide platform celebrating Nepal’s love for momo, the dish that brings people together across streets, homes and cities.

At the heart of the campaign is a new digital show that travels across the country to discover Nepal’s most loved momo destinations. From iconic city eateries to hidden neighbourhood gems, the show will explore the rich culture behind momo, tasting their signature flavours, meeting the passionate owners behind these outlets, and sharing the unique stories that make each place special.

Momo and Coca-Cola have long been a loved pairing across Nepal whether it’s a quick bite with friends, a family outing, or a late-night food run. The campaign celebrates this everyday highlighting how momo moments are made even better with the refreshing taste of Coca-Cola.

As part of the experience, consumers across Nepal will also have the chance to participate by discovering featured outlets and rate their favourite momo spots through a dedicated campaign microsite. Fans can upload their momo moments, rate restaurants, and engage with the platform for a chance to win exciting daily, weekly and grand prizes.

With more than 200 independent momo outlets across Nepal participating in the campaign, Momo FOMO aims to create a nationwide movement around the country’s most beloved food while encouraging people to explore new flavours, celebrate local food heroes, and enjoy the iconic combination of momo and Coca-Cola.

Through Momo FOMO, Coca-Cola continues its commitment to celebrate local culture and bringing people together through shared food experiences, Coca-cola states in a press note issued recently.

Moreover, Momo is a type of steamed filled dumpling in Nepali and Tibetan cuisine that is also popular in neighbouring Bhutan and India Momo is usually served with a sauce known as achaar influenced by the spices and herbs used within many South Asian cuisines. It can also be cooked as soup versions known as Jholmomo where the broth is made from achaar using a mixture of tomatoes, sesame seeds, chilies, cumin and coriander or mokthuk from boiling pork or buffalo bones mixed with various herbs and vegetables. 

As for the Himalayan Momo, it is not quite known whether it spread from the Kathmandu valley of Nepal to Tibet or the other way around. Because this dish was initially popular among the Newar community of the Kathmandu Valley of Nepal, one prevalent belief is that traveling Nepali Newar merchants took the recipe from Tibet, where they traded, and brought it home to Nepal. 

A simple white-flour-and-water dough is generally preferred to make the outer momo covering. Sometimes, a little yeast or baking soda is added to give a more doughy texture to the finished product. Traditionally, momo is prepared with ground/minced meat, potatoes, and leek filling. Nowadays, the fillings have become more elaborate and Momo is prepared with virtually any combination of ground meat, vegetables, tofu, mushrooms, paneer cheese and vegetable and meat combinations. Momo, over the time, has cooked and served in many countries including the mega cities and served to even VVIP and state banquets.