About the dish
Ema datshi is regarded as Bhutan’s national dish and shows best how the local kitchen treats chillies – not as a seasoning but as the main vegetable. In Dzongkha ema means ‘chilli’ and datshi ‘cheese’: large green or dried red chillies are cooked briefly with onion, tomato and garlic, then cheese is added and melts into a thick, creamy sauce. Traditionally a soft cheese made from cow’s or yak’s milk is used. It is eaten almost daily with red rice, and versions with potatoes (kewa datshi) and mushrooms (shamu datshi) are just as popular.
Main ingredients
- chillies
- cheese
- onion
- tomatoes
- garlic
More: Wikipedia (en)
