Ema Datshi

Ema Datshi (Bhutanese Chilli and Cheese Stew)

Bhutan's national dish: a creamy, fiercely spicy stew of green chillies, tomatoes and datshi-style cheese, traditionally eaten with red rice. The heat level depends entirely on the chillies you choose - use fewer or deseed them if you want to tame the burn.

Prep

10 min

Cook

25 min

Total

35 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •500 g (1.1 lb) fresh green chillies, long Indian or Anaheim-style; keep whole, slit lengthwise if very large
• •2 tbsp neutral oil, or Bhutanese ghee
• •1 large onion, thinly sliced
• •4 cloves garlic, finely chopped
• •2 medium tomatoes, roughly chopped
• •1 tsp salt, adjust to taste
• •250 g (9 oz) datshi cheese or yak cheese, traditional Bhutanese datshi is closest to a mild, soft feta or a young, creamy farmer's cheese; if using feta, soak 20 minutes to remove excess salt
• •250 ml (1 cup) water, more as needed
• •fresh coriander, small handful, chopped, optional

Steps

1. 1 Prepare the chillies: rinse, pat dry, and discard any with brown spots. Slit each one lengthwise down one side to release trapped steam during cooking (do NOT deseed if you want the dish to be authentically hot - deseed only to reduce heat).
2. 2 Heat the oil in a heavy pot over medium heat. Add the sliced onion and cook for 4–5 minutes until softened and turning translucent.
3. 3 Stir in the garlic and cook for 30 seconds until fragrant, then add the tomatoes and 1/2 tsp salt. Cook for 3–4 minutes, mashing with a spoon, until the tomatoes break down into a thick, juicy sauce.
4. 4 Add the whole green chillies and 250 ml (1 cup) water. Bring to a brisk simmer, cover, and cook for 10–12 minutes, until the chillies are just tender and have softened from bright green to a slightly duller olive tone. The chillies should still hold their shape - if they collapse, they have overcooked.
5. 5 Crumble the cheese into the pot and stir gently. Simmer uncovered for 3–5 minutes, until the cheese has melted into a creamy, pale sauce that thickens slightly around the chillies. If the sauce looks thin, simmer a minute longer; if it thickens too much, splash in a little hot water.
6. 6 Taste and adjust salt. The cheese in Bhutanese datshi is mild and slightly tangy, so the finished dish should taste rich and creamy against the chilli heat - not salty.
7. 7 Scatter with coriander if using, and serve hot with Bhutanese red rice (or any nutty short-grain rice) on the side. Spoon the cheese sauce over the rice.
8. 8 SAFETY NOTE: do not substitute dried red kidney beans or other raw legumes in this dish; raw kidney beans contain phytohaemagglutinin and must be soaked and boiled for at least 10 minutes at a full boil before consumption. Not applicable to this recipe as written.