Bhutan / Main
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Ema datshi
Green chillies stewed in cheese. Bhutan's national dish, where chilli is a vegetable rather than a seasoning.
Ingredients
ServingsOriginal: Serves 4
- Green chillies, large, milder variety400 g
- Datshi or feta cheese300 g
- Onion1
- Garlic5 cloves
- Tomato1
- Butter30 g
- Red rice, to serve350 g
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Quarter the chillies lengthways. The seeds stay in; in Bhutan they are not removed.
Put the chillies, sliced onion, garlic and tomato in a pan and add water to the same level.
Bring it up and cook ten minutes, until the chillies soften.
Crumble the cheese in, drop the heat and leave it two minutes; it should begin melting on its own.
Stir it into a creamy sauce, add the butter and salt cautiously; the cheese is salty.
Serve with the red rice Bhutanese cook to a slightly sticky texture.