Ema Datshi: Bhutan's Spicy Secret

If you're feeling adventurous, venture into the heart of the Himalayas with Ema Datshi, Bhutan's national dish. This specialty is a true ode to chili peppers, used here not as a mere spice, but as a central vegetable. Naturally gluten-free, this creamy dish relies on a surprising and addictive combination for those who enjoy spicy food: the heat of fresh chilies and the melting sweetness of local cheese. Contrary to popular belief, it's not just a fiery dish; it's a sensory experience where the creamy texture envelops the intense heat. Accompanied by its traditional red rice with nutty notes, or simply white rice, it makes a complete and exotic meal. If you're fearless and adventurous with your taste buds, Ema Datshi is a culinary gem. You can also try replacing half the chilies with strips of bell pepper; it will be much milder.

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time 30 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 2

Special diet: naturally gluten-free

Ingredients

250g chilies , green or red. (Replace half the chilies with red bell pepper for a less spicy version)
1 medium onion, finely chopped.
2 cloves of chopped garlic.
1 tomato cut into quarters.
150g of cheese. (Traditionally Bhutanese Datshi, but you can use a mixture of Feta for saltiness and Laughing Cow or mozzarella for creaminess)
1 tablespoon of butter (or ghee)
250 ml of water.
A pinch of salt.

Preparation

1
Preparing the chilies: Wash the chilies and cut them in half lengthwise. If you want to reduce the heat, remove the seeds (that's where the heat is concentrated!). Replace half the chilies with strips of red bell pepper if you prefer a milder dish. It won't be the traditional version, but it will be just as delicious.
2
Cooking instructions: In a sauté pan, place the peppers, onion, tomato, garlic, butter and salt. Add the water, cover and bring to a boil.
3
Simmering: Cook over medium heat for about fifteen minutes, until the peppers are tender and the water has reduced by half.
4
The cheese: Add the cheese on top. Don't mix it yet! Put the lid back on for 5 minutes to let the cheese melt gently.
5
To finish: Gently mix to create a smooth, homogeneous sauce that coats the peppers. Turn off the heat immediately.

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