Ema datshi

Ema datshi(Dzongkha:ཨེ་མ་དར་ཚིལ་;Wylie:e-ma dar-tshil) is a spicyBhutanesestew made from hotchili peppersandcheese.It is among the most famous dishes inBhutanese cuisine, recognized as the national dish of the country.Over the years, ema datshi, which has its roots inTibetan culinary traditions, has undergone various changes to suit with the preference of local Bhutanese taste.
Different varieties of chilies may be used: green chili, red chili, or white chili (green chili washed in hot water and sun-dried),which may be dried or fresh.The chilies are called "sha ema" which is aCapsicum annuumcultivar,a form of pepper much likecayenne,poblano,ancho, orAnaheim. Beyond the classic ema datshi, numerous variations exist, depending on the type of vegetable used.
The cheese used in ema datshi is calleddatshi; it is usually made at home from the curd of cow's oryak's milk. While rich in flavor, ema datshi is high in fats and sodium, making it less suitable for individuals with certain health conditions.
The term "Ema datshi" originates fromDzongkha, the official language ofBhutan. Ema datshi is written as "ཨེ་མ་དར་ཚིལ་" inDzongkha. In thewylie transliterationsystem, "Ema datshi" is represented as "e-ma dar-tshil". In Dzongkha, "ema" translates to "chili" and "datshi" means "cheese." Therefore, "ema datshi" directly translates to "chili cheese" in English."Ema" is pronounced similar to "ay-ma," with the emphasis on the first syllable. "Datshi" is pronounced as "da-chee," with a soft "ch" sound and emphasis on the second syllable.
Ema datshi has its roots from theTibetan cuisine, which was gradually adapted and evolved according to their homegrown produce. Ema datshi is seen everywhere in Bhutan from home to restaurants. Prior to the arrival of chilies in the country, Bhutanese people used a plant called “namda” for seasoning. Chilli was possibly brought to the country by Indian pilgrims in the later years.
Any kind of datshi can be made using any vegetable or meat products. Popular variations of this dish include kewa datshi (potato version), shakam datshi (dried beef version), semchung datshi (beans version), sikam datshi (pork version) and shamu datshi (mushroom version).Kewa datshi is a variation of the ema datshi, where potatoes replace chili peppers as the main ingredient. Semchung datshi is another vegetarian version of ema datshi where beans replace chili peppers as the main ingredients. Shamu datshi is a milder version of ema datshi, where mushrooms replace chili peppers as the main ingredient. Shakam datshi is the meat version of ema datshi that uses beef as the main ingredient. Sikam datshi is another meat variation of ema datshi that uses pork as the main ingredient.
The ingredients used in ema datshi are chilies, spring onions, farm cheese, vegetable oil and salt. In kewa datshi the ingredients used are potatoes and datshi (Bhutanese cheese). The potatoes are first boiled and then added to the dish after. In shamu datshi the main ingredients are mushroom and datshi (Bhutanese cheese). Varieties of mushrooms can be used depending on availability and preference. Local wild mushrooms are preferred to have a more genuine flavour. In shakam datshi the main ingredients are shakam (dried beef) and datshi (Bhutanese cheese). In sikam datshi the main ingredients are sikam (pork) and datshi (Bhutanese cheese) with lots of chillies.
Ema datshi is often served as a main course, accompanied byred riceand other Bhutanese dishes like phaksha paa (dried pork with red chilies) or jasha maroo (spicy chicken curry). Kewa datshi is typically served as a side dish to complement other Bhutanese main courses. It's also part of the staple diet in Bhutanese cuisine. Shamu Datshi is usually served as a main course, accompanied by red rice or other traditional Bhutanese grains. It may be paired with side dishes like Khur-le (buckwheat pancakes) or Bhutanese salad. Shakam ema datshi is often served as a main course, accompanied by traditional Bhutanese staples like red rice. It can also be complemented with side dishes such as buckwheat pancakes (khur-le) or Bhutanese salads. Siakm datshi (dried pork curry) is usually served as a main course, accompanied by traditional Bhutanese staples like red rice. It may be served with side dishes such as Buckwheat Pancakes (khur-le) or Bhutanese salad.
Serving size – 1 bowl (300 g)
Calories – 275 cal, Fat – 18 g, Saturated fat – 11.3 g, Sodium – 850 mg, Total carbohydrates – 14 g, Sugars – 8 g, Protein – 14 g
Ema datshi is extremely high in fats, especially saturated fats and is also rich insodiummaking the dish unsuitable for  people suffering withcardiovascular diseasesandhypertension. The dish also increases the chance of blockages in heart. Additionally people who areobeseshould avoid this dish. A healthier variant can be made using less cheese or low fatfetawhich not only reduce the fat but also reduce its calorific value. The Chilli used in this dish has numerous health benefits such as helping to regulate blood sugar levels and also help boost circulation and clear any kind ofcongestion. Hypertensive patients should uselow salt feta. This kind of cheese is a very good source of calcium and is beneficial for women because it is a good source ofproteinfor children, old people and body builders.