Mains
Ema Datshi
Ingredients
- - 300 g Green or red chilies, halved lengthwise (about 15–20 whole chilies)
- - 200 g Datshi cheese, crumbled (substitute: mild farmer's cheese)
- - 1 medium Onion, sliced
- - 1 medium Tomato, chopped
- - 2 tbsp Butter or vegetable oil
- - 150 ml Water (2/3 cup)
- - 1 tsp Salt (to taste)
Method
- Heat the butter in a pot and sauté the onion until soft.
- Add the chilies and tomato, and cook for 3 minutes.
- Pour in the water, cover, and simmer for 10 minutes until the chilies are tender.
- Reduce the heat to low and stir in the crumbled cheese.
- Stir continuously until the cheese melts into a smooth, creamy sauce, about 4–5 minutes.
- Season with salt and simmer uncovered for 2 more minutes.
- Serve hot with red rice.
Introduction: Ema Datshi, chilies simmered in melted datshi cheese, is widely regarded as Bhutan’s national dish.
Cultural Background: Ema Datshi, chilies simmered in melted datshi cheese, is widely regarded as Bhutan’s national dish. It reflects two defining features of Bhutanese food culture: an exceptional tolerance for chili heat, treated as a vegetable rather than a spice, and the central role of dairy farming in the high valleys. It is eaten almost daily across the country, typically with red rice.
Tips: Use a mix of green and red chilies for colour and a rounder flavour. Keep the heat low once the cheese is added to avoid a grainy sauce.
Variations: Add sliced potatoes for a heartier, more filling version. Use dried chilies rehydrated in warm water for a smokier flavour in the off-season.
Vegetarian/Vegan: Naturally vegetarian.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently over low heat, adding a splash of water to loosen the sauce.
FAQs:
Q: Is Ema Datshi very spicy?
A: Yes, it is traditionally quite hot; use fewer chilies or remove seeds for a milder version.
Q: What is the best cheese substitute for datshi?
A: A soft, mild farmer’s cheese or queso fresco melts similarly and works well.