Ema datshi

Ema Datshi is a traditional Bhutanese dish, often considered the national dish of Bhutan. It is a spicy stew made primarily from chili peppers and cheese (datshi).

Ingredients and Preparation

The main ingredients of Ema Datshi are large, green chili peppers, which can be either fresh or dried, and datshi (cheese). The cheese used in Ema Datshi is traditionally homemade, using the milk of a cow (ema) or yak. Other ingredients can include onion, tomato, garlic, and butter.

To prepare Ema Datshi, the chili peppers are sliced lengthwise, and the seeds are removed to reduce the heat. The peppers are then cooked with the other ingredients until they are soft. The cheese is added last, and the dish is cooked until the cheese is fully melted and the flavors are well combined.

Variations

There are several variations of Ema Datshi, which include additional ingredients. Some of the most popular variations include Kewa Datshi (potato and cheese), Shakam Datshi (dried beef and cheese), and Shamu Datshi (mushroom and cheese).

Cultural Significance

Ema Datshi is a staple in Bhutanese cuisine and is served at nearly every meal. It is often eaten with red rice. The dish's combination of heat from the chili peppers and creaminess from the cheese is representative of Bhutanese food, which is known for its spiciness.

See Also

• Bhutanese cuisine
• Chili pepper
• Cheese

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  Ema datshi with dry red chili
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  Ema datshi
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  Semchung datshi (beans version)
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  Shakam datshi
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  Kewa datshi
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  Semchung datshi
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  Sikam datshi (pork version)