Ema Daatshi- The National Dish of Bhutan (recipe with video) | Kitchenstagram
Nestled in the breathtaking Himalayan landscape, Bhutan captivates with its enchanting beauty and distinctive cuisine. Ema Datshi, hailed as the “national dish of Bhutan,” epitomize the country’s culinary charm. The simplicity of Bhutanese cuisine, guided by the celebration of local produce, sets it apart. Despite being sandwiched between culinary giants like India and China, Bhutan manages to maintain a unique identity, evident in its use of unconventional ingredients that tantalize the senses.
Bhutanese cuisine, characterized by its penchant for heat, showcases a mastery of flavours that remain pure and unadulterated. Local cheese and chili take center stage, exemplifying the nation’s culinary ingenuity. Ema Datshi, a dish renowned for its simplicity and irresistible spiciness, perfectly embodies the essence of Bhutanese gastronomy. This delightful blend of local ingredients, easily prepared yet profoundly flavourful, is a testament to Bhutan’s culinary prowess, making it a delectable choice for any meal of the week.
What is Ema Datshi?
Ema Datshi, the national dish of Bhutan, holds a special place in Bhutanese cuisine. The name itself reflects its primary ingredients, with “Ema” meaning chili and “Datshi” referring to cheese in Dzongkha, the national language of Bhutan. This iconic dish is simple yet fiery stew composed a variety of chilies and a unique cheese, yak cheese called “Datshi”. To balance the intense heat, tomatoes, onions, and additional cheese are incorporated, creating a flavourful and robust dish.
Despite being colloquially dubbed “Bhutanese curry”, Ema Datshi doesn’t have typical array of spices associated with curries. Instead, it features a blend of peppers cooked in a cheese sauce. The choice of peppers can range from moderately spicy fresh ones to intensely fiery dried chilies, adding a layer of complexity to the dish. The cheese used in Ema Datshi can also vary from region to region, contributing to the dish’s diverse regional flavours.
Datshi, a rare and unique Himalayan cheese, adds a distinctive touch to the dish. However the star ingredients are undoubtedly the potent chilies and the special cheese, creating a dish that is both beloved and challenging for those unaccustomed to its spiciness. The traditional way of serving Ema Datshi is over a bed of red rice, another staple in Bhutanese cuisine.
Variations of Ema Datshi abound, incorporating ingredients like potatoes (Kewa datshi). Beef, beans (semchung datshi), or mushrooms (shamu datshi). Nevertheless, the classic combination of chilies and cheese remains a favourite among Bhutanese culinary enthusiasts.
Different varieties of chilies contribute to the varying spice levels of Ema Datshi, including green chili, red chili and white chili. White chili , specifically is a fresh green chili blanched in hot water for 2-3 minutes and then sun dried, intensifying its heat. The dish thrives on the delicate balance of heat from the chilies and the creaminess from the cheese.
The versatility of Ema Datshi is evident in the numerous ways it can be prepared. Some prefer it with a thick, cheesy consistency, while others enjoy it with a soup-like base. Additional ingredients like tomatoes, garlic, onion can be incorporated according to personal preference. The spice level is a matter of individual taste, ranging from mild to extremely hot.
For those venturing into the world of Ema Datshi, caution is advised. The spiciness of the chilies can linger, necessitating the use of gloves during preparation to avoid accidental contact with sensitive areas like eyes or nose. The dish’s heat can be tailored to individuals preference by adjusting the type and quantities of chilies used. You can also remove some of the seeds from the chilies to make it less spicier.
Origin of Ema Datshi:
Ema Datshi, the iconic Bhutanese dish, has deep-rooted origins in the rich cultural and culinary history of Bhutan. While chili peppers are not native to Bhutan, it is believed that they made their way into the country through India, brought by pilgrims and traders. Before the introduction of chilies, the Bhutanese used an herb called “Namda” to add spice to their dishes.
Chilies have become an integral part of Bhutanese cuisine, reflecting a unique collection between the people and their food. The tradition of incorporating spice and chilies into meals is deeply embedded in Bhutanese culture. It is customary for Bhutanese parents to introduce chilies to their children from a young age, believing that it enhances appetite and helps in staying warm, especially in the absence of heating system in traditional homes.
The Bhutanese approach to chili consumption involves a gradual training process for children. Starting with small amounts, chilies are gradually increased as the child grows preparing them for a lifetime of spicy food consumption. Beyond being a kitchen staple, chilies hold significant cultural and ritualistic importance in Bhutan. Chilies are burned to ward off bad spirits and omens from houses, showcasing their symbolic role in spiritual practices. Even in the brewing of the local liquor, Aara, three chilies are thrown in as a gesture of good luck for a smooth and hassle-free fermentation process.
Ema Datshi not only serves as a flavourful representation of Bhutanese cuisine but also reflects the enduring cultural practices and beliefs that have shaped the culinary landscape of this unique Himalayan kingdom.
What is Ema?
In Bhutanese culture, “Ema” signifies chili, a vital element in their cuisine, particularly during winter when vegetable scarcity prevails. Bhutanese address this challenge by drying various chili varieties, including green, red and the distinctive white type obtained by blanching and sun-drying green chilies. Despite not being native to Bhutan, chilies are uniquely regarded as a vegetable rather than a mere spice or condiment in their culinary practices. This unusual distinction reflects the prominence of chilies in Bhutanese diet, attributed to their belief that consuming hot and spicy foods provides warmth and energy amid extreme cold conditions. In Bhutanese meals, chilies take center stage as the sole spice, contributing to a flavourful and warming culinary experience.
What is “Datshi”?
Datshi, an integral part of Bhutanese cuisine, is a traditional cottage cheese with a unique tanginess attributed to its fermentation process. Typically crafted from cow or yak milk, Datshi undergoes a meticulous preparation method known for its back-slopping fermentation.
To produce Datshi, raw milk is left to ferment in a warm corner of the house, gradually incorporating fresh milk over several days. As the mixture coagulates into curd or Dahi, it undergoes further processing. The curd is churned in a specialized wooden container called “Theki”, separating butter or Mar from the buttermilk, known as Mohi. The Mohi, rich in casein, is gently heated, causing coagulation and the formation of clumps. The resulting Datshi is then collected in clothes, squeeze to eliminate excess whey and shaped into cheese balls, ensuring minimal waste of any part of the milk.
As a Bhutanese staple, Datshi plays a central role in the country’s daily culinary landscape. It is a key ingredient in numerous Bhutanese curries. In 2018, 74% of the produced milk in Bhutan was utilized for dairy product production, with Mar, Datshi, Chugo being the primary products. Datshi being the most produced among them, reflects its significance in Bhutanese households. Currently Datshi is not exported, as local demand surpasses the available supply.
For those seeking a more mature and intense flavour, Bhutanese enjoy Zoetay, a matured version of Datshi. To create Zoetay, fresh Datshi is stored in loosely covered containers or wrapped in plastic or tree leaves at room temperature. Over time, Zoetay develops a pungent aroma and a slimy, gelatinous exterior layer, adding complexity to its taste profile. In Bhutan, Datshi in its various forms, remains a cherished and essential component of the country’s gastronomic heritage.
What chilies are used in Ema Datshi?
The chilies used in Ema datshi vary between red, green and white chilies. The choice between red and green chili is flexible, and in absence of fresh chilies during winter, Bhutanese cooks utilize their summer harvest, which is dried.
The typical chili used in Bhutan for Ema Datshi is akin to your standard long chili pepper found in supermarkets, but slightly fatter. These chilies resembling jalapenos, are not super-hot varieties. The Bhutanese prefer the milder heat of these peppers, allowing the dish to be flavourful without overwhelming spiciness.
During autumn, it’s common to see chili harvests drying on rooftops across Bhutan’s countryside. While preparing Ema Datshi, one can use a variety of chilies for heat and flavour. I have used Red Mundu chilies, Green Bullet peppers, red bullet peppers, Thai yellow peppers and jalapenos. The resulting dish is pleasantly spicy, but not excessively so. Adjusting the spice level is easy- skip the bullet chilies, Thai yellow peppers for a milder version or go all out with jalapenos, bullet chilies and Thai yellow peppers for those who savor the heat. The cheesy sauce in Ema Datshi is so flavourful and spicy that the heat from the chilies becomes an enjoyable part of the experience.
Why you’ll love Ema Datshi?
People love Ema Datshi in Bhutan for various reasons.
Unlike in other countries where chilies are considered a spice, in Bhutan, they are regarded as vegetable.
Chiles play a central role in Ema Datshi, a staple in the Bhutanese diet consumed at every meal.
It is believed that the love for Ema datshi stems from its ability to provide warmth and energy in cold weather.
Additionally, Ema Datshi holds cultural significance, featuring prominently in rituals and traditions. It is a must-have at important functions and festivities, completing the food menu with its unique and beloved flavour.
What makes Ema Datshi different from other dishes?
Ema Datshi, stands out with its distinctive sharp and spicy taste.
The dish is characterized by its abundant use of chilies and cheese, creating a thick , savory flavour that tantalizes the palate.
Its versatility is evident as it seamlessly complements various Bhutanese dishes, acting as a flavourful bridge between different flavours.
Ema Datshi is a popular choice for meals, whether enjoyed on its own or as part of a larger culinary ensemble.
Typically served with red or white rice, the dish not only enhances the overall taste but also tempers the heat from the chilies.
Surprisingly easy to prepare, Ema Datshi becomes a flavourful and satisfying option for lunch, dinner or any day of the week.
Serving Suggestion:
Savor the delectable Ema Datshi with your choice of Red or white rice or tingmo or with crusty bread slices.
Elevate the experience by adding “Ezay”, a fiery chili condiment, for an extra kick.
Ingredients
180 gm Jalapenos
2 nos. Red Mundu chili
18 gm Green Bullet chilies
4 nos. Red Bullet chilies
3 nos. Thai yellow Pepper
2 nos. Onion
1 tbsp Garlic, chopped
2 nos. Tomato
1 tbsp Vegetable oil
1 tbsp Butter
100 gm Cheese, grated
1 cup water
Salt to taste
Preparation
- Step 1: Remove the stalks off the chili peppers and cut them lengthwise. You may discard the seeds for less spicy version.
- Step 2: Slice the onions and tomatoes too. Keep aside.
- Step 3: In a pot add the chopped garlic, sliced chilies, onions and tomatoes.
- Step 4: Then add vegetable oil, salt to taste and water.
- Step 5: Then place the pot over medium heat and cover with a lid.
- Step 6: Allow everything to cook for 15 minutes or until the peppers have softened.
- Step 7: Turn off the heat and add butter and the grated cheese.
- Step 8: Then put the lid back on and allow the cheese to melt. Killing the heat before adding cheese will prevent it from curdling. Stir the sauce to mix everything properly.
- Step 9: Check for salt, which will vary depending on how salty your cheese is.
- Step 10: Serve hot and enjoy!!
Pro tips:
Preparing a sizeable quantity of chili peppers for Ema Datshi, demands caution due to the potential skin and eye irritation. Handling a substantial amount can be time consuming. The spiciness of the chilies can linger, necessitating the use of gloves during preparation to avoid accidental contact with sensitive areas like eyes or nose.
Rustic in nature Ema Datshi doesn’t demand precise proportions, allowing for flexibility in ingredients.
Quality ingredients are key, such as unsalted butter and a choice between sea salt or Himalayan rock salt.
Experiment with cheese options like strong cheddar, mozzarella, goat cheese and feta led t the discovery that hard goat cheese and cow feta worked best for achieving the desired thick, stew-like consistency.
Turn off the heat to prevent the cheese from curdling or splitting. A generous amount of butter and low heat contribute to a cohesive Ema Datshi cheese sauce.
Traditionally served with red rice in Bhutan, Ema Datshi also makes a versatile vegetable side, complementing various dishes. Enjoying it with crusty bread or even cold from the fridge on toast adds to its versatility.
Feel free to adjust the cheese, chili and water quantities to suit your taste preferences.
Whether you’re a fan of spicier or milder version, Ema Datshi welcomes your personal touch in this delicious Bhutanese culinary experience.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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