Ema Datshi is the national dish of Bhutan, and it’s a spicy chili and cheese stew loved by locals and visitors alike. "Ema" means chili and "Datshi" means cheese in Dzongkha (Bhutan’s national language). This dish is rich, comforting, and very simple to make with just a few ingredients.
Ema Datshi (Bhutanese Chili & Cheese Stew)
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Serves: 2–3
Ingredients
- 8–10 green chilies
(or red chilies, sliced in half lengthwise)
Use fewer if you prefer it milder, but
traditionally it’s very spicy!
- 1 medium onion,
thinly sliced
- 2–3 cloves garlic,
minced
- 1 small tomato
(optional, for slight sweetness)
- 1 cup water
- 2 tablespoons unsalted butter
- ½ teaspoon salt,
or to taste
Cheese
Options (Substitutes if you don’t have Bhutanese cheese):
- Feta + Mozzarella combo (crumbled feta for tang + mozzarella for meltiness)
- Yak cheese
(if available)
- Processed cheese slices (used in Bhutan sometimes for convenience)
- Cream cheese + cheddar blend
Instructions
Cook the Vegetables
- In a small pot, add chilies, onions, garlic, tomato and
butter.
- Add water and bring to a boil.
- Reduce heat, cover, and let it simmer for about 10–12
minutes, until chilies are soft and onions are translucent.
Add the Cheese
- Reduce heat to low. Add the cheese.
- Stir gently and allow the cheese to melt into a thick,
creamy sauce.
- Simmer for another 2–3 minutes, stirring
occasionally.
- Adjust salt to taste.
Serve
- Serve hot with steamed red or white rice.
- Optionally pair with boiled potatoes or Buckwheat pancakes (Khuley) for a full Bhutanese meal.
