Shukam Datshi is a distinctive Bhutanese delicacy that combines the smoky heat of dried white chilies (shukam) with the creamy texture of local cheese (datshi). The white chilies are first blanched to soften their intense heat, then simmered with cheese and often accompanied by onions and garlic to enhance the flavor profile. This dish is a testament to Bhutan’s love for spicy and cheesy combinations, providing a unique culinary experience that balances heat with creaminess.
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Shukam Datshi has its roots in Bhutan’s traditional methods of food preservation and the country’s affinity for spicy flavors. The use of dried white chilies, known as shukam, reflects the Bhutanese practice of drying chilies to ensure a year-round supply. Combining these chilies with datshi, a staple cheese in Bhutanese cuisine, showcases the innovative ways Bhutanese cooks have developed to create flavorful dishes using preserved ingredients. Shukam Datshi is a testament to the resourcefulness and culinary creativity inherent in Bhutanese cooking traditions.
Calories
450
Protein
20g
Fat
35g
Carbohydrates
15g
Fiber
-
Sodium
high
Calories: Approximately 400–450 kcal
Protein: 15–20g
Fat: 30–35g
Carbohydrates: 10–15g
Sodium: High (due to cheese and added salt)
Allergens: Dairy
Note: Nutritional values are approximate and can vary based on specific recipes and preparation methods.
Rich in Capsaicin: The chilies provide capsaicin, which has metabolism-boosting and anti-inflammatory properties.
High in Calcium: The cheese contributes a good amount of calcium, essential for bone health.
Protein Source: Offers a moderate amount of protein, supporting muscle maintenance and repair.
Note: Due to its high sodium and fat content, it’s advisable to enjoy Shukam Datshi in moderation, especially for individuals monitoring their salt and fat intake.
How to Make Ema Datshi:
Making Ema Datshi is a simple yet rewarding process. Here’s a traditional recipe to recreate this delightful dish at home:
Ingredients:
Preparation Steps:
Cooking Time: Approximately 10-15 minutes.
