How to make Bhutan’s national dish – Ema Datshi



A young Bhutanese girl makes Ema Datshi in Bhutan.

Ema Datshi is among the most famous dishes in Bhutanese cuisine, recognized as a national dish of Bhutan. It is made from chili peppers and cheese; “ema” means “chili” and “datshi” means “cheese” in the Dzongkha language of Bhutan.

Different varieties of chilies may be used: green chili, red chili, and/or white chili, which may be dried or fresh. The chilies are called “Sha ema” which is a Capsicum annuum, and seems to be a form of pepper much like Cayenne, Poblano, Ancho, or Anaheim.

The cheese in Ema Datse is home-made from the curd of cows or yaks. In the process, the fat is removed from the curd to make butter, and the remaining curd without fat is used to make the cheese. After the cheese is made, a watery liquid is left over, which is used as a soup that can be taken with rice. No part of the curd is wasted.

Bhutan, officially the Kingdom of Bhutan, is a landlocked country in South Asia located at the eastern end of the Himalayas. It is bordered to the north by China and to the south, east and west by India. To the west, it is separated from Nepal by the Indian state of Sikkim, while further south it is separated from Bangladesh by the Indian states of Assam and West Bengal. Bhutan’s capital and largest city is Thimphu.

Bhutan existed as a patchwork of minor warring fiefdoms until the early 17th century, when the lama and military leader Shabdrung Ngawang Namgyal, fleeing religious persecution in Tibet, unified the area and cultivated a distinct Bhutanese identity. Later, in the early 20th century, Bhutan came into contact with the British Empire and retained strong bilateral relations with India upon its independence. Bhutan is the only country to have officially adopted gross national happiness instead of the gross domestic product as the main development indicator. In 2006, based on a global survey, Business Week rated Bhutan the happiest country in Asia and the eighth-happiest in the world.

Source : Wikipedia

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