No Bhutanese meal is complete without ema datshi — chillies cooked in a rich, melted cheese sauce, served with a mound of red rice.
What's in it
- Chillies — green, red or dried — sliced lengthways
- Datshi, a soft cow's-milk cheese (or a mix of local cheeses)
- Onion, tomato and garlic
- A little oil and water
How it's made
The chillies are simmered with onion and a splash of water until soft, then the cheese is stirred in until it melts into a glossy, spicy sauce. Tomatoes and garlic are added to taste. It's quick, comforting and very hot.
Variations
Kewa datshi swaps the chillies for potatoes, shamu datshi uses mushrooms, and ema datshi with dried red chillies has a smoky depth. Every family has its own version.
Taste it at home
Cook ema datshi with a farming family on our Bhutanese Table experience — and learn the story behind every dish on the table.
Header photo: Doug Knuth from Woodstock, IL, CC BY-SA 2.0
