Ema Datshi is the national dish of Bhutan, a creamy and spicy stew that combines green chilies with local cheese. Its name literally means 'chilies and cheese', and it is the heart of Bhutanese cuisine. This dish is perfect for lovers of spicy and intense flavors, and is traditionally served with rice (red rice), which counteracts the heat of the chilies. The texture is unctuous thanks to the melted cheese, and the flavor is a balanced mix of the spiciness of the chilies, the acidity of the tomato, and the salty touch of the cheese.
To prepare it, fresh green chilies are used, cut lengthwise but kept whole to preserve their texture. They are sautéed with garlic and onion, tomato is added, and finally the cheese, which can be Bhutanese (like datshi) or a substitute such as feta or paneer. The stew is cooked over low heat until the cheese melts and the sauce thickens.
This dish is ideal to accompany with white or red rice, and can also be served as a side for meats or vegetables. If you don't have access to Bhutanese cheese, feta or paneer work very well. Dare to try this exotic delight that will conquer your palate!
Prep
40 min
Servings
4
Slit the green chili peppers lengthwise but keep them whole.
In a pan, heat the vegetable oil over medium heat and add the minced garlic. Sauté for a minute.
Add the chopped onions and sauté until they turn translucent.
Stir in the diced tomatoes and cook until they become soft.
Add the green chili peppers and Bhutanese cheese (or substitute). Stir well.
Cook the mixture for about 10-15 minutes, or until the cheese melts and the stew thickens. Add salt to taste.
Serve Ema Datshi hot with red rice or as a side dish. Enjoy your taste of Bhutan!
