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Bhutanese Recipe : Ema dashi, a chili-cheese stew

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Ema Datshi (pepper and cheese stew)

Ema dashi, a chili-cheese stew is the national dish of Bhutan.

Recipe from Kunzang Namgyel : “Some say that if you have been to Bhutan but have not eaten ema datshi then you have not been to

Bhutan.”

The distinguishing ingredient in Ema Dashi is the cheese-typically homemade from the curd of yaks.

Ingredients :

2 jalapeno peppers, sliced lengthwise, seeds removed if you’re heat shy

2 Poblano peppers, sliced lengthwise

1 ½ cups water

1 medium yellow onion, chopped lengthwise

2 tomatoes, diced

8 oz feta or farmer’s cheese

5 cloves of garlic, finely crushed

½ cup cilantro, chopped

2 tsp coconut oil

Red Rice or white rice to serve

lime juice, to taste

Directions :

1. In a medium pot, add the oil, peppers and chopped onions. Cook about 4 minutes, just to soften them up a bit.

2. Add the water and boil on medium heat for about 10 minutes. Add tomato and garlic and boil for another 2 minutes.

3. Add cheese and let it remain for 2-3 minutes.

4. Add the cilantro and turn off the heat. Stir. Put a lid on the pot for another 2-3 minutes.

5. Serve on red or white rice. And plain yogurt if you need to cool it down a bit..

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This dish is REALLY HOT!
The cheese that is actually used cannot be found outside Bhutan. Farmers cheese or feta cheese are good substitutes.

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