
Ema Datshi, often called the national dish of Bhutan, is a spicy and flavorful cheese stew made with chilies. Loved for its simplicity and bold flavors, this dish is a staple in Bhutanese cuisine. It combines fresh chilies, onions, and cheese to create a comforting and hearty meal that is best served with rice.
Ingredients:
Main Ingredients:
1 lb (0.45 kg) fresh green chilies or a mix of red and green chilies (adjust to taste)
0.5 lb (0.23 kg) onions, thinly sliced
0.75 lb (0.34 kg) Bhutanese cheese or feta cheese (or a mix of feta and cream cheese for authenticity)
2 tablespoons butter
2 cups (0.5 L) water
Optional:
0.25 lb (0.11 kg) tomatoes, diced
1 teaspoon garlic, minced
Instructions:
Step 1: Prepare the Ingredients Slice the chilies lengthwise into halves or quarters, depending on size and your spice tolerance. Thinly slice the onions and dice the tomatoes (if using).
Step 2: Start the Stew In a medium-sized pot, bring 2 cups of water to a boil over medium heat. Add the sliced chilies, onions, and butter. If using garlic and tomatoes, add them at this stage. Lower the heat and simmer for 5-7 minutes until the chilies soften and the flavors meld together.
Step 3: Add the Cheese Reduce the heat to low and slowly stir in the cheese. Let the cheese melt into the stew, stirring gently to avoid breaking it up too much. Simmer for an additional 3-5 minutes, ensuring the mixture is creamy and well combined.
Step 4: Adjust and Finish Taste and adjust seasoning. Traditionally, Ema Datshi doesn’t include salt as the cheese provides sufficient saltiness. Remove from heat once the cheese has fully melted and the stew reaches your desired consistency.
Serving: Serve Ema Datshi hot with steamed white or red rice. It’s best enjoyed fresh, though reheating is also an option if any leftovers remain.
Ema Datshi is a perfect dish to explore Bhutanese flavors and culture. Its spicy, cheesy goodness is both comforting and invigorating, making it a must-try for anyone who loves bold and hearty dishes. Whether you enjoy it as a main course or a side dish, this stew is sure to leave an impression.