Kewa datshi

Name: Kewa datshi (Potatoes ’n’ cheese)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 4
Cuisine: Bhutanese
Ingredients: 50 g (1¾ oz/⅓ cup) crumbled or grated queso fresco or feta cheese; 2 waxy potatoes, such as Dutch cream or pink-skinned potatoes, peeled and sliced into thin rounds; 1 small red onion, chopped; 4–6 fresh red chillies, halved lengthways; 1 tablespoon rice bran oil; 2 ripe tomatoes, diced; 1 teaspoon salt

Potatoes ’n’ cheese

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

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.

Ingredients

2 waxy potatoes, such as Dutch cream or pink-skinned potatoes, peeled and sliced into thin rounds
1 small red onion, chopped
4–6

Asia
Bhutan
Main course
Spicy
Gluten-free
Vegetarian
Spring

Method

Pour 500 ml (17 fl oz/2 cups) water into a saucepan. Add the potato, onion, chillies, salt and rice bran oil an