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Ara with Shakam

Simmered beverage with dried Beef

Ara with Shakam represents one of the most authentic and cherished traditional pairings in Bhutanese culture. Ara is Bhutan’s national alcoholic beverage, a clear, creamy or white-colored liquor made from fermented and distilled grains like rice, maize, barley, or wheat. Served warm, this potent spirit is traditionally consumed neat or with various additions. The accompanying Shakam is sun-dried beef that has been carefully preserved, developing a rich, concentrated flavor similar to beef jerky but with distinct Bhutanese characteristics. This pairing creates the perfect balance of warm, smooth alcohol with savory, protein-rich dried meat – a combination that has been enjoyed for generations in Bhutanese households and social gatherings.

Price - ฿200

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History of Ara with Shakam

Ara has deep roots in Bhutanese and Tibetan culture, traditionally produced in private homes and farms across the Himalayan region. The name “Ara” simply means “alcohol” or “liquor” in Dzongkha, reflecting its fundamental role in Bhutanese social life. Historically, Ara production was unregulated and served as an important source of income for farmers, though the Bhutanese government has since implemented measures to control excessive consumption. Shakam, the dried beef accompaniment, represents the traditional Bhutanese method of meat preservation in a country where refrigeration was historically limited. The combination of Ara and Shakam emerged as a practical and satisfying pairing – the warm alcohol providing comfort in the cold mountain climate, while the protein-rich dried beef offered sustenance. This pairing is particularly significant in eastern Bhutan, where it’s often served during religious ceremonies and auspicious occasions as a Lhasoel offering.

Nutritional Value of Ara with Shakam

Nutrient

Range

Calories

480

Protein

28g

Fat

18g

Carbohydrates

12g

Fiber

-

Sodium

high

Dietary Information (for typical serving)

(Note: Because Ara is alcoholic, calculations are approximate and depend strongly on strength, dilution, and portion size.)

Component Estimated Serving Calories Alcohol / ABV Protein Fat Carbohydrates Sodium / Other Notes
Ara ~ 60 ml (small cup) ~ 90 kcal ~ 15–30% ABV (varies) Young Pioneer Tours+2Wikipedia+2 0 0 ~ 3–5 g (residual sugars) Minimal sodium
Shakam ~ 20 g (thin slices) ~ 60–80 kcal — ~ 8–10 g ~ 3–5 g ~ < 1 g Moderate salt (depending on drying)

Total (Ara + Shakam pairing): ≈ 150–170 kcal (this can vary significantly based on proportions)

Allergens / Warnings:

  • Contains alcohol — not suitable for minors, pregnant persons, or those avoiding alcohol.

  • Shakam (dried beef) may have high sodium due to salt and preservation.

  • Strength and purity of Ara are highly variable (home-made, unregulated)

Dietary Benefits & Considerations

  • Warmth & Stimulation: A small serving of Ara provides a warming effect, useful in cold Himalayan climates; moderate alcohol intake may relax muscles and improve circulation (though overuse is harmful).

  • Protein & Iron (from Shakam): The dried beef offers concentrated protein, iron, and amino acids, especially valuable where fresh meat is limited.

  • Enhanced Flavor Experience: The pairing adds sensory richness: savory, salty, umami notes from shakam can accentuate subtle flavors in the drink.

  • Cautions: Because ara’s strength is unpredictable, moderation is essential. Excessive consumption poses risks (liver strain, impaired judgment). The sodium and saturated fats in dried meats can be heavy on kidneys and cardiovascular systems if overconsumed.

How to make Ara with Shakam?

Ingredients for Ara

  • 2 kg grains (rice, maize, barley, or wheat)
  • Water for fermentation
  • Yeast or traditional fermentation starter
  • Distillation equipment (traditional copper still)

Ingredients for Shakam

  • 1 kg beef (traditionally lean cuts)
  • Salt for preservation
  • Optional: traditional spices for flavoring

Preparation of Ara

  1. Fermentation: Soak grains in water and add yeast or traditional fermentation starter. Allow to ferment for several days to weeks in a warm place.
  2. Distillation: Transfer the fermented mash to a traditional copper still. Heat slowly to distill the alcohol, collecting the clear spirit that emerges.
  3. Aging: Some traditional preparations involve brief aging, though most Ara is consumed fresh.
  4. Serving: Heat the Ara gently before serving – traditionally consumed warm.

Preparation of Shakam

  1. Meat Preparation: Cut lean beef into thin strips or small pieces.
  2. Salting: Rub salt generously into the meat to aid preservation and flavor development.
  3. Drying: Hang the meat in a well-ventilated area, traditionally in the sun or near a fireplace, until completely dried and hardened.
  4. Storage: Store in airtight containers until ready to serve.

Traditional Note: In authentic Bhutanese preparation, Ara is often served with various additions like butter, poached eggs, or scrambled eggs mixed with rice, though the classic pairing remains Ara with Shakam.

Bhutan Kitchen

Company

Bhutan

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