Ema Datshi is more than just food in Bhutan—it’s a symbol of culture, tradition, and national identity. Made with chilies (ema) and cheese (datshi), this fiery and comforting dish is served in every Bhutanese household, from humble farm kitchens to royal banquets.
If you’re planning a trip to Bhutan or simply wish to explore Bhutanese cuisine, learning how to prepare Ema Datshi is a perfect way to begin your culinary journey.
What is Ema Datshi?
In Dzongkha (Bhutan’s national language), “ema” means chili and “datshi” means cheese. This signature dish is a spicy chili and cheese stew that Bhutanese people eat almost every day, often with red rice and other side dishes. There are many variations—some with added potatoes, mushrooms, beans, or green vegetables—but the classic version is simple, spicy, and delicious.
Ingredients (Serves 2–3)
To prepare authentic Ema Datshi, you will need:
8–10 green chilies (or a mix of green and red; adjust to taste)
1 medium onion, thinly sliced
2 cloves of garlic, crushed or sliced
1 small tomato (optional, for added sweetness)
2 tablespoons of vegetable oil or butter
1 cup of water
1 ball of local cheese or farmer’s cheese
Salt to taste
How to Prepare Ema Datshi – Step by Step
Step 1: Prepare the Chilies
Wash and cut the green chilies lengthwise. You can remove the seeds to reduce the heat, but traditionally, the seeds are kept.
Step 2: Simmer the Vegetables
In a medium pot, add the sliced chilies, onions, garlic, and tomato (if using). Pour in about 1 cup of water and bring to a simmer over medium heat. Add a pinch of salt and a bit of oil or butter.
Step 3: Add the Cheese
Once the chilies are tender (after about 5–7 minutes), reduce the heat and gently stir in the cheese. If using hard cheese like feta or cheddar, break it into small chunks before adding.
Step 4: Let It Melt
Simmer gently for another 2–3 minutes, stirring occasionally, until the cheese melts and creates a thick, creamy sauce. Be careful not to boil too hard, or the cheese may separate.
Step 5: Serve Hot
Serve hot with Bhutanese red rice, which complements the strong flavors beautifully. You can also enjoy it with white rice or flatbread.
Tips for Making Perfect Ema Datshi
The cheese is key. If you’re outside Bhutan, try to find a mix of mild cheese for creaminess and crumbly cheese for texture.
The dish is meant to be spicy—chilies are the star, not a background flavor!
Bhutanese people often make variations:
- Kewa Datshi: with potatoes
- Shamu Datshi: with mushrooms
- Sikam Ema Datshi: with sun-dried pork belly
- Use earthen pots (if available) for a more authentic taste.
A Taste of Bhutanese Culture
Ema Datshi is not just a dish—it’s a daily ritual and a symbol of home for Bhutanese people.
If you’re visiting Bhutan, don’t miss the chance to taste homemade Ema Datshi in a traditional farmhouse. And if you’re cooking it at home, know that you’re tasting a piece of the Himalayan kingdom’s soul.
Final Thoughts
Preparing Ema Datshi is a simple yet powerful experience that introduces you to the bold flavors and warm hospitality of Bhutan. Whether you’re a spice lover or just curious about world cuisine, this dish deserves a spot in your kitchen.
Do you wish to visit our country? Contact Travel Across Bhutan today to get started!
