Ema Datshi is considered the national dish of Bhutan, representing the bold and vibrant culinary traditions of the Himalayan kingdom. Originating in the mountainous regions, this spicy and rich stew combines local green chilies with a unique cheese sauce that reflects Bhutan’s agricultural heritage. The dish is renowned for its intense heat and complex flavor profile, showcasing the Bhutanese love for chili peppers and dairy.
Traditionally prepared in earthenware pots, Ema Datshi is more than just a meal—it’s a cultural expression of Bhutanese cuisine’s bold and unapologetic approach to cooking. Each region in Bhutan has its own variation, with some using fewer chilies and others making it extraordinarily spicy.
Ingredients
- 500g fresh green chilies, sliced
- 250g local Bhutanese cheese (or feta), cubed
- 3 tablespoons butter
- 2 medium onions, finely chopped
- 4 garlic cloves, minced
- 1/2 cup water
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
- Begin by washing and slicing the green chilies into long, thin strips, removing seeds for less heat if desired. Ensure chilies are uniformly cut to guarantee even cooking.
- Heat vegetable oil in a heavy-bottomed pan over medium heat. Add chopped onions and sauté until translucent, approximately 4-5 minutes.
- Add minced garlic and cook for an additional 1-2 minutes, being careful not to burn the garlic.
- Introduce sliced green chilies to the pan, stirring continuously to prevent sticking and ensure even cooking.
- Pour in water and add salt and black pepper, allowing the mixture to simmer for 10-12 minutes until chilies start to soften.
- Reduce heat and add cubed cheese, stirring gently to prevent breaking the cheese pieces.
- Add butter and allow it to melt, creating a rich, creamy sauce that coats the chilies.
- Cook for an additional 5-7 minutes, ensuring the cheese is melted and the sauce is thick and glossy.
- Garnish with fresh cilantro and remove from heat.
- Let the dish rest for 2-3 minutes before serving hot with red rice or buckwheat noodles.
Chef Tips
- For less heat, use mild green peppers or reduce chili quantity
- Store in refrigerator for up to 3 days in an airtight container
- Best served immediately while cheese is still creamy and warm
- Avoid overcooking cheese to maintain its texture
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