My first thought on encountering this truly unique dish, which is one of Bhutan’s national favourites, was a crazy spicy fondue! Try it, if only once, and keep it spicy, as it should be. You can garnish it with chopped spring onion (scallion) and more fresh chilli if you want. The more chillies, the better.
Leave to cook for 5–7 minutes, or until the potato is tender. Add the tomatoes and bring back to the boil.
Add the cheese and mix it through; it’s fine if the potato breaks up a bit.
As soon as the cheese melts, your kewa dashi is ready to serve.
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