Authentic Bhutanese Ema Datshi Recipe: The National Dish of Bhutan

Ingredients

  • 3-4 large green or red chillies (sliced lengthwise)
  • 1 medium onion (thinly sliced)
  • 4 cloves of garlic (finely chopped)
  • 150 grams of Bhutanese cheese (can be substituted with Feta cheese)
  • 2 tablespoons of butter
  • 1/2 cup of water
  • Salt to taste
  • 1 tomato (chopped)
  • Coriander leaves for garnishing

Steps and instructions

  1. In a pan, melt the butter over medium heat.
  2. Add the sliced onions and cook until they become translucent.
  3. Add the chopped garlic and continue to sauté for a few minutes until the garlic is lightly golden.
  4. Add the sliced chillies and chopped tomatoes to the pan and stir well.
  5. Add water and salt to the pan, stir the mixture, and cover the pan. Let it simmer for around 10-15 minutes until the chillies are soft.
  6. Break the cheese into small pieces and add it to the pan. Stir gently to mix the cheese with the chillies.
  7. Let the mixture cook for an additional few minutes until the cheese melts and forms a creamy sauce. If the sauce is too thick, add a bit more water.
  8. Garnish with fresh coriander leaves before serving.

Tools for making

  • Pan - A medium-sized pan to cook the Ema Datshi.
  • Knife - A sharp knife to slice the chillies, onions, garlic, and tomatoes.
  • Cutting Board - A cutting board to safely chop the vegetables.
  • Stirring Spoon - A spoon for stirring the ingredients while cooking.
  • Measuring Cup - A measuring cup to accurately measure water.
  • Cheese Grater - A grater to grate the Bhutanese cheese, if necessary.
  • Serving Bowl - A bowl to serve the prepared Ema Datshi.
  • Garnishing Tool - A tool to sprinkle fresh coriander leaves as garnish.

Recipe variations

  • Replace the green or red chillies with jalapenos for a spicier version.
  • Add vegetables like bell peppers, mushrooms, or spinach to make it more nutritious.
  • Use tofu instead of cheese for a vegan version.
  • Add cooked chicken, beef, or shrimp for a meaty twist.
  • Experiment with different types of cheese like cheddar, gouda, or blue cheese for varied flavors.
  • Add a dash of soy sauce or vinegar for an Asian-inspired twist.
  • Garnish with roasted peanuts or sesame seeds for added crunch.
  • Serve the Ema Datshi over steamed rice or alongside traditional Bhutanese dishes like red rice and buckwheat pancakes.

Recipe overview

Ema Datshi is a popular and traditional Bhutanese dish that is loved for its mix of spiciness from the chillies and creaminess from the cheese. This flavorful dish holds the title of Bhutan's National Dish and is a must-try for anyone interested in exploring Bhutanese cuisine. The recipe requires basic ingredients like chillies, onion, garlic, cheese, and tomatoes, some of which can be easily substituted if unavailable. Despite its simplicity, the result is a delightful burst of flavors that will surely excite your palate. The process involves sautéing, simmering, and combining ingredients to form a rich, spicy, and cheesy curry. The recipe is fairly straightforward and can be prepared in under an hour, making it suitable for both weekday dinners and special occasions. Enjoy Ema Datshi with a side of red rice for an authentic Bhutanese meal experience.

Common questions

  1. Can I use different types of cheese?
    Yes, you can substitute Bhutanese cheese with Feta cheese or any other crumbly cheese that melts well.
  2. Can I adjust the spiciness of Ema Datshi?
    Absolutely! You can adjust the spiciness by adding or reducing the amount of chillies according to your taste preferences.
  3. What can I serve Ema Datshi with?
    Ema Datshi is traditionally served with Bhutanese red rice, but you can also enjoy it with regular steamed rice or even bread.
  4. Can I add other vegetables to Ema Datshi?
    While the traditional recipe uses only chillies, you can certainly add other vegetables like bell peppers, mushrooms, or even potatoes to enhance the flavor and texture.
  5. Is Ema Datshi a vegetarian dish?
    Yes, Ema Datshi is a vegetarian dish as it does not contain any meat. However, make sure to check the ingredients of the cheese you use if you want to ensure it is vegetarian.

Serving dishes and utensils

  • Pan - A medium-sized pan for cooking the ingredients.
  • Spatula - A spatula for stirring and mixing the ingredients in the pan.
  • Knife - A sharp knife for slicing the chillies, onions, garlic, and tomatoes.
  • Cutting board - A cutting board to safely chop the vegetables.
  • Measuring cup - A measuring cup to accurately measure the water for the recipe.
  • Cheese grater - A cheese grater if using a block of cheese instead of crumbled cheese.
  • Serving bowl - A serving bowl or dish to present the Ema Datshi.
  • Spoon - A spoon for scooping and serving the dish.

Origin stories

Ema Datshi is a traditional Bhutanese dish, often hailed as the national dish of Bhutan. This flavorful, spicy stew features a unique blend of cheese and hot peppers, embodying the warmth and vibrancy of Bhutanese culture. The name itself translates to "chili and cheese", reflecting its simple yet powerful ingredients. Interestingly, Bhutanese people love their food with a kick, and Ema Datshi is a testament to this fondness for spice. This dish is served with almost every meal, and variations of the recipe exist across the country, each family adding its own touch, making Ema Datshi more than just a dish, it's a symbol of community and familial ties. Its ubiquitous presence in Bhutanese cuisine mirrors the country's simplistic, yet rich and hearty food culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.