Ema Datshi – chili stew from Bhutan

Ingredients for 4 servings:

• 1 cup of rice (approx. 200 – 250 ml content)
• 2 ½ cups water
• 15 g margarine
• 1 onion(s)
• 4 garlic cloves
• 1 tomato(s)
• 250 g chili pepper(s), medium to hot
• 250 ml water
• 300 g cheese substitute
• Salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 35 minutes

Cook the rice in the water using the soaking method. Meanwhile, heat the margarine in a pan. Add the sliced ​​onion, tomato, chopped garlic, and diced chilies and fry until hot. Then deglaze with the water and season with salt. Cover and cook until the chilies soften. Then turn off the heat and add the cheese substitute, letting it melt in the residual heat. Serve with rice. Note: This dish is truly spicy and not for beginners of spicy cuisine. To reduce the spiciness a little, simply fry or cook for a little longer and add soy cream or more vegan cheese if desired. But for the brave or the hardy, I recommend the original method.