Ema Datsi

Background and History

Ema Datsi is a traditional dish from Bhutan, renowned for its fiery flavor and cultural significance. The name "Ema" translates to chili, while "Datsi" means cheese. This dish is ubiquitously served in Bhutanese households, celebrating the abundance of local ingredients available in the region. Over the years, it has become emblematic of the nation's cuisine, showcasing a beautiful blend of heat and creamy texture. Historically, chili was introduced to the region by traders, and since then, it has become integral to the Bhutanese diet, often consumed as a vegetable rather than merely a spice. Cheese, specifically the locally produced cheese, plays a crucial role in tempering the spiciness, creating a harmonious balance.

Ingredients

• Chili - 10 to 15 pieces, depending on your spice preference (can use either green chili or red chili)
• Cheese - 200 grams, preferably a local variety like yak cheese or feta if unavailable
• Butter - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1, thinly sliced
• Tomato - 1, diced
• Water - 1 cup
• Salt - to taste

Preparation

Before indulging in the cooking process, ensure all ingredients are prepped and ready. Wash the chili thoroughly and slice them lengthwise. If you prefer less heat, remove the seeds. Grate or crumble the cheese for easier melting. This method also allows the flavors to blend seamlessly. Mince the garlic, slice the onion, and dice the tomato. This preparatory step ensures a smooth cooking experience.

Cooking Process

Step 1: Sauté Aromatics

In a large skillet over medium heat, melt the butter. Once heated, add the minced garlic and sliced onion. Sauté until they become fragrant and the onion turns translucent.

Step 2: Add Vegetables

Add the prepared chili and diced tomato to the skillet. Mix well with the sautéed aromatics. Cook for about 5 minutes until the tomato breaks down slightly, forming a sauce-like consistency.

Step 3: Combine with Cheese

Pour in a cup of water, followed by the grated cheese. Stir continuously to ensure the cheese melts evenly and integrates with the chili mixture. Adjust the consistency with more water if needed. Traditionally, locals prefer it semi-thick.

Step 4: Season and Simmer

Season with salt to taste. Allow the dish to simmer on low heat for an additional 10 minutes. This step is crucial for melding the flavors together.

If you wish to track the cooking duration, consider setting a cooking timer.

How to Enjoy Ema Datsi

Ema Datsi is best served hot, accompanied by a generous portion of steamed rice. The fluffy rice helps to mellow the spicy notes of the dish. For a more immersive Bhutanese dining experience, pair the dish with sikam paa (dried pork) or kewa datsi (a similar dish made with potato). Enjoy every bite, savor the robust spices, and relish the comforting creaminess.