Ema Datshi

About This Recipe

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.

Ingredients

Serves 4

• 300 gfresh green chillis, halved lengthwise
• 200 gBhutanese datshi or feta cheese, crumbled
• 1 mediumonion, thinly sliced
• 3 clovesgarlic, minced
• 2 mediumtomatoes, chopped
• 2 tbspvegetable oil
• 1 cupwater
• 1 tspsalt
• 2 stalksspring onions, sliced

Instructions

1. 1

   Sauté aromatics

   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.

2. 2

   Add chillis and tomatoes

   Add the halved green chillis and chopped tomatoes to the pan. Stir well and cook for 2 minutes to coat everything in the oil.

3. 3

   Simmer

   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.

4. 4

   Add cheese

   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.

5. 5

   Finish and serve

   Scatter spring onions over the top and serve immediately with Bhutanese red rice.

Variations

• •

  Kewa Datshi: replace chillis with potatoes for a milder version.

• •

  Shamu Datshi: use mushrooms instead of chillis.

• •

  Add yak butter for extra richness.

Storage

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently over low heat, adding a splash of water if needed.

Frequently Asked Questions