Kewa datshi
Potatoes stewed with cheese and a little chilli: the mildest version of the national dish, eaten all over Bhutan, including the warm valleys of Punakha. It’s the best place to start if you don’t like spicy food.
Ingredients
- 4 potatoes
- 1 onion
- 2 tomatoes
- 2 green chillies
- 2 garlic cloves
- 150 g feta or fresh cheese
- 50 g melting cheese
- 300 ml water
- 1 tablespoon of butter
How to make it at home
- Peel the potatoes and cut them into thin slices or sticks.
- Put them in a pan with the water, butter, sliced onion and the slit chillies, and cook for 15 minutes.
- Add the chopped tomato and garlic and cook for 3 more minutes.
- Add the cheeses and let them melt over a low heat, without stirring much.
- Serve hot with red rice.
The trick: If it’s too thick, add a little water: it needs enough sauce to soak the rice.