By Akshara
April 20, 2026
Ema Datshi is the soulful, fiery national dish of Bhutan that treats chilies as a vegetable rather than a seasoning. This low-carb stew is a metabolic powerhouse; the capsaicin in the chilies provides a natural thermogenic boost while the cheese adds a satisfying richness. It’s simple, comforting, and perfect for anyone looking to add a healthy kick to their diet.
10-12 large green or red chilies (split lengthwise) 1 medium onion, sliced 1 cup water 1 cup crumbled feta or processed cheese 1 tbsp butter Salt to taste
Place the chilies, onion, butter, and water in a pot and bring the mixture to a boil.
Simmer on low for 10 minutes until the water reduces and the chilies become tender.
Sprinkle the cheese over the top, cover the pot, and let it sit for 2 minutes without stirring to allow it to melt.
Stir gently to create a creamy, spicy emulsion and serve hot with red or white rice.