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
The distinguishing ingredient in Ema Dashi is the cheese-typically homemade from the curd of yaks.
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
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..
This dish is REALLY HOT!
The cheese that is actually used cannot be found outside Bhutan. Farmers cheese or feta cheese are good substitutes.