Large green chilies stewed in a rich, creamy local cheese sauce. Bhutan's fiery national dish where chilies are the main ingredient, not a condiment.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: small deep bowl
Garnishes: fresh green chilies
Accompaniments: steamed red rice
Instructions
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1
Halve the green chilies lengthwise and remove most of the seeds and membranes. In authentic Bhutanese cooking, the chilies are the main vegetable — not a seasoning — so they should be large, meaty peppers cut into generous pieces.
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2
Heat the butter and oil together in a medium saucepan over medium heat. Add the sliced onion and minced garlic, cooking for three to four minutes until the onion softens and becomes translucent but has not yet taken on any colour.
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3
Add the halved chilies and chopped tomato to the pan. Pour in the water and bring the mixture to a simmer. Cover and cook for eight to ten minutes until the chilies are tender but still hold their shape and the tomato has collapsed into the sauce.
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4
Reduce the heat to low and scatter the crumbled cheese over the top of the chilies. Stir gently, allowing the cheese to soften and partially melt into the sauce, creating a thick, creamy coating around the tender chili pieces.
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5
Continue cooking and stirring gently for three to four minutes until the cheese has melded into a cohesive, slightly chunky sauce. Do not over-stir or the cheese can become rubbery. The consistency should be saucy, not dry.
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6
Season with salt to taste, keeping in mind that the cheese already contributes saltiness. Serve ema datshi immediately in a deep bowl alongside steamed Bhutanese red rice, which is the traditional and essential accompaniment to this national dish.
Did You Know?
Bhutanese consider chilies a vegetable, not a spice — ema datshi uses them as the star ingredient.
Chef's Notes
Equipment Tips
- saucepan
- wooden spoon
- sharp knife
Garnishing
fresh green chilies
Accompaniments
steamed red rice
The Story Behind Ema Datshi
The Story: Ema datshi is Bhutan's national dish and cultural identity in edible form: large green (or dried red) chilies stewed in a rich sauce of local cheese (datshi) and butter until the chilies soften and the cheese melts into a thick, fiery, creamy sauce. The dish is not a side or condiment but the main preparation, served over red rice at virtually every Bhutanese meal. The word ema means chili and datshi means cheese, and the combination is so central to Bhutanese life that it has been called the country's soul food.
On the Calendar: Ema datshi is daily food, eaten at lunch and dinner without exception. It is also served at festivals, religious ceremonies, and celebrations in more elaborate versions.
Then & Now: The essential recipe remains unchanged: chilies, cheese, sometimes onion and tomato, cooked until melded. Regional and family variations exist in cheese type and chili selection, but the fundamental combination is non-negotiable.
Legacy: Ema datshi is the clearest example of a national dish defining national character: fiery, unapologetic, dairy-rich, and impossible to imagine Bhutan without.
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