Bhutan
Bhutan at Ritee’s!
December 12th - 2021
MENU
Rachel - Not Sure - No Recipe
Mindy - Momos
Ritee - Ema Datshi (chilies and cheese), Khatem (bitter melon), and Goen Hogay (cucumber salad)
Jess - Eggie Thenthuk (noodle veg soup).
Genevieve - Gondo Datshi (eggs and cheese) and Ezay (chili sauce)
Bhutanese cuisine employs much red rice (like brown rice in texture, but with a nutty taste, the only variety of rice that grows at high altitudes), buckwheat, and increasingly maize. Buckwheat is eaten mainly in Bumthang, maize in the Eastern districts, and rice elsewhere. The diet in the hills also includes chicken, yak meat, dried beef, pork, pork fat, and lamb. Soups and stews of meat, rice, ferns, lentils, and dried vegetables, spiced with chili peppers and cheese, are a favorite meal during the cold seasons. Zow shungo is a rice dish mixed with leftover vegetables. Ema datshi is a spicy dish made with large, green chili peppers in a cheesy sauce (similar to chile con queso), which might be called the national dish for its ubiquity and the pride that Bhutanese have for it.[1] Other foods include jasha maru (a chicken dish), phaksha paa (dried pork cooked with chili peppers, spices, and vegetables, including turnips, greens, or radishes), thukpa, puta (buckwheat noodles), bathup, and fried rice.