By now you very well are acquainted with Datshi, so to cut to the chase we will move on to Shamu
which is essentially nothing but a local term for mushrooms. Like the above two,
the mushroom is cooked with cheese producing a thin watery, or creamy broth depending on the amount of
Datshi thrown in.
Shakam Datshi
Shakam Datshi is a hearty dish made with dried beef, cheese, and chilies.
The dried beef is rehydrated and cooked with flavorful ingredients, resulting in a rich and spicy stew.
This dish is often enjoyed with red rice and is a staple in Bhutanese households.
Sikam Paa
Sikam Paa consists of dried pork belly that is fried until crispy and served with chilies.
This dish is often compared to bacon due to its rich and savory flavor.
It's a popular choice for meat lovers looking for something indulgent.
Goep
Goep is a stir-fried tripe dish, typically made with cow stomach lining, cooked with vegetables and spices.
This dish is known for its chewy texture and is popular among non-vegetarians.
It's a traditional dish that showcases Bhutan's resourcefulness in using all parts of the animal.
