Ema datshi, Bhutan’s national dish, is a simple yet flavourful stew made with chillies (ema) and cheese (datshi). It reflects the Bhutanese love for both ingredients. Cheese has long been a staple in Bhutan due to its cold climate and strong dairy farming tradition, while chillies are treated as a vegetable rather than just a spice. Introduced to Bhutan through India, chillies quickly became an essential part of the country’s cuisine and culture. Combining these two beloved ingredients gave rise to ema datshi, a dish that has united Bhutanese communities for centuries. Best of all, this iconic recipe can be prepared in just 10 minutes with a handful of simple ingredients. Here is the recipe.
Ingredients
9-10 medium-sized red chillies (you can also use green chillies or white chillies)
1 onion
½ tomato
5-6 crushed/sliced garlic
3 tbsp oil
½ bowl of grated cheese
Salt to taste
½ cup water to cook
2-3 spring onion leaves (optional)
2-3 garlic leaves (optional)
Method
Wash the chillies, onion, tomato, spring onion leaves, and garlic. Slice the chillies and chop the remaining ingredients. Add everything to a pan with water, oil, salt, and cheese. Cover and cook on high heat for 3–5 minutes, then let it rest for 1–2 minutes. Stir, adjust the seasoning, and serve hot with rice or chapati. Adjust the amount of chillies and cheese to suit your taste. Traditional ema datshi is made with Bhutanese datshi cheese from goat, cow, or yak milk, but farmer cheese, cheddar, or a blend with blue cheese also works well. Avoid using stringy cheeses like mozzarella.