Bhutan's fiery national dish of fresh green chillis simmered in a rich, creamy local cheese sauce. Bold, warming, and utterly addictive.
Ema Datshi is considered the soul of Bhutanese cuisine and appears on almost every table, from humble farmhouses to royal banquets. 'Ema' means chilli and 'datshi' means cheese in Dzongkha, and the combination defines the Bhutanese palate. Locally produced yak or cow cheese melts into a silky sauce that tempers the searing heat of whole green chillis. The dish is typically eaten alongside red rice, absorbing the sauce like a stew, and reflects Bhutan's reverence for simple, nourishing food grown in mountain valleys.
Sirve 4
Heat the oil in a wide pan over medium heat. Add the sliced onion and garlic and cook for 3–4 minutes until softened and lightly golden.
Add the halved green chillis and chopped tomatoes to the pan. Stir well and cook for 2 minutes to coat everything in the oil.
Pour in the water, season with salt, and bring to a gentle boil. Reduce heat and simmer uncovered for 10 minutes until the chillis have softened and the liquid has reduced by half.
Crumble the datshi or feta cheese over the top. Stir gently and cook for a further 3–4 minutes until the cheese melts into a creamy sauce.
Scatter spring onions over the top and serve immediately with Bhutanese red rice.
Use a mix of green and red chillis for a more complex flavour.
If datshi is unavailable, feta is the closest substitute — avoid processed cheese.
Do not overcook after adding cheese or the sauce may split.
Pruebe y ajuste la sal al final — los sabores se concentran a medida que los líquidos se reducen, y un pellizco final de sal escamosa afilará todo el plato.
Kewa Datshi: replace chillis with potatoes for a milder version.
Shamu Datshi: use mushrooms instead of chillis.
Add yak butter for extra richness.
Vegetariano: intercambie la proteína por champiñones ostra rey asados, tofu ahumado o garbanzos cocidos — ajuste el condimento ligeramente hacia arriba para compensar.
Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently over low heat, adding a splash of water if needed.
Ema Datshi has been a staple of Bhutanese cooking for centuries. Chillis were introduced to Bhutan via trade routes from the Americas and quickly became central to the diet, partly because of the warming effect they provide at high altitudes. The dish is now recognised as Bhutan's national dish.
Yes — traditionally it is intensely hot. You can reduce the number of chillis or remove seeds for a milder version.
Feta is the best widely available substitute. Paneer also works but gives less saltiness.
Sí — la mayoría de los componentes se pueden preparar hasta un día antes y refrigerar por separado. Recaliente suavemente y ensamble justo antes de servir para que las texturas permanezcan distintas.
Manténgase cerca del papel que juega cada ingrediente: intercambie aromáticos por similares (echalota por cebolla, lima por limón) y mantenga el balance grasa-ácido-sal intacto. Las mezclas de especias generalmente se pueden aproximar con lo que está en la alacena.
Por porción (220g) · 4 porciones totales
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