Bhutan Cuisine, Food & Recipes

Bhutanese cuisine uses significant amounts of Red Rice – one of the few varieties that grow at high altitude, along with buckwheat and maize. Mountain people’s diet includes poultry, yak meat, dried beef, pork, pork fat and mutton.

Soups and stews are very popular, and incorporate meats, rice, ferns, lentils, dried vegetables and spiced with chili peppers, especially during the winter months.

Zow shungo, a rice dish, is mixed with leftover vegetables. The spicy ema datshi is made with cheese and chili peppers, is endemic. Its sometimes referred to as the national dish due to the pride that Bhutanese have in it.

Popular snacks include momo (dumplings), shakam eezay and liver, whilst dairy foods such as butter and cheese produced from both yak and cow’s milk are eaten regularly. Spices used in Bhutanese recipes include; cardamom, ginger, chili peppers, Sichuan pepper, garlic, turmeric and caraway.

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