A TASTE OF BHUTAN
Bhutan‘s cuisine can best be described in one word ‘hot’The Bhutanese passion for chilli is a source of national pride. The national dish, ema datshi, a dish of ema (chilli) cooked in datshi (cheese), is the undisputed favourite for all Bhutanese and a growing number of foreigners. It accompanies every traditional meal, sometimes being the only dish, eaten with steamed rice, the staple.
Bhutanese chillies are larger and generally milder than the small, sharp chillies found in many Asian markets. In fact the Bhutanese consider the chilli a vegetable, not a spice, and is cooked in bulk. Vegetables and meat are also cooked with chilli and cheese, like kewa (potato) datshi which is a favourite, especially among children, and shamu (mushroom) datshi. Bhutanese cooking is simple. Chef Leki in Thimphu points out that Bhutanese cuisine does not use herbs and spices as in Indian or continental cooking, or sauces as in Chinese cooking. “We rely on fresh ingredients from our kitchen gardens and dried vegetables and meat for the off season,” says the chef who reveals a secret to good Bhutanese cooking – butter. “In the old days people used to say ‘tso to maa ra zhim‘, meaning ‘put butter in your cooking if you want a tasty meal,’ “says Leki. “I remember my grandparents saying that even a river rock can be tasty if you cook it in butter. This is because butter helps to spread the cheese over the chilli and gives it rich, thick gravy.”
Ema datshi (chilli and cheese)
1 bangchu of dried chillies (80 gms of chilli)
2 – 3 medium-size onions
1 ball of cottage cheese (about 115 gm.)
2 tablespoons of oil or butter
1 cup water
Salt to taste
Put all the ingredients in a pot – with cheese in layers or on top. Add water. Cook on high heat. Lower heat to simmer once it boils. Open the lid of the pot. Stir the pot when the water is almost drying up. Turn off the flame and serve while hot. Serves 6 persons.
Note: For persons who prefer a milder version, de-seed the chillies and soak them in cold water before cooking. Another alternative is to replace chillies with sliced potatoes to make kewa datsi.