Sides
Shakam Paa
Ingredients
- - 250 g Dried beef strips (shakam) (substitute: beef jerky, unsweetened and unspiced)
- - 1 medium Radish, sliced
- - 4 whole Dried red chilies
- - 2 whole Garlic cloves, sliced
- - 1 tbsp Vegetable oil
- - 200 ml Water (3/4 cup)
- - 1/2 tsp Salt (to taste, dried beef is often already salty)
Method
- Soak the dried beef strips in warm water for 20 minutes to soften slightly, then drain.
- Heat the oil in a pot and sauté the garlic and dried chilies for 1 minute.
- Add the softened beef strips and radish, and stir to combine.
- Pour in the water, cover, and simmer for 30 minutes until the beef is tender and the radish is soft.
- Uncover and simmer for 5 more minutes to reduce the liquid.
- Taste and adjust salt before serving hot alongside rice.
Introduction: Shakam Paa is made from sun-dried strips of beef, an age-old Bhutanese preservation method suited to a mountainous country without reliable refrigeration in earlier times.
Cultural Background: Shakam Paa is made from sun-dried strips of beef, an age-old Bhutanese preservation method suited to a mountainous country without reliable refrigeration in earlier times. Rehydrated and simmered with chilies and radish, it delivers a chewy, intensely savoury side dish that is especially popular in the colder months when fresh meat was traditionally harder to come by.
Tips: Slice the beef thinly before drying (or choose thin-cut jerky) so it rehydrates more easily. Simmer low and slow; dried meat needs time to soften properly.
Variations: Add crumbled datshi cheese near the end for a creamier variation, Shakam Ema Datshi. Use dried yak meat in place of beef for a more traditional highland version.
Vegetarian/Vegan: No authentic vegetarian version exists; this dish is centred on dried meat.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently over low heat with a splash of water until warmed through.
FAQs:
Q: Can I use fresh beef instead of dried?
A: Yes, though the dish loses its distinctive chewy texture and concentrated flavour.
Q: Where can I find shakam outside Bhutan?
A: Unseasoned beef jerky or dried meat from a butcher is the closest substitute.