Juma is a beloved Bhutanese delicacy, traditionally prepared with minced pork or beef, rice or wheat flour, animal blood, and a blend of spices including Sichuan pepper. The mixture is stuffed into natural casings, boiled, and then dried. Juma is typically sliced and stir-fried with onions, tomatoes, and chilies, or deep-fried until crispy. It pairs excellently with Bhutanese red rice and a side of ezay (chili sauce). Dish served with 6 pcs.
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Juma has been a staple in Bhutanese cuisine for generations, especially in rural communities where resourcefulness is key. Traditionally made during festivals and communal gatherings, it showcases the Bhutanese practice of utilizing the whole animal, ensuring minimal waste. The inclusion of spices like Sichuan pepper reflects the regional flavors and the importance of spice in Bhutanese cooking.
Calories
600
Protein
30g
Fat
40g
Carbohydrates
15g
Fiber
-
Sodium
High
While Juma is rich in protein and iron, owing to the meat and blood content, it is also high in fat and sodium. It provides a substantial energy boost, making it suitable for those needing high-calorie intake. However, due to its richness, it’s best enjoyed in moderation as part of a balanced diet.
Minced beef or pork (with fat)
Cooked rice or wheat flour
Animal blood
Sichuan pepper powder
Chili powder
Salt
Cleaned intestines (for casing)
Mixing: Combine minced meat, cooked rice or flour, animal blood, Sichuan pepper, chili powder, and salt to create a spicy mixture.
Stuffing: Fill the cleaned intestines with the mixture, ensuring no air pockets.
Boiling: Boil the sausages for 15–20 minutes, pricking them to release any trapped air.
Drying: Hang the boiled sausages to dry in a cool place, allowing them to firm up and develop flavor.
