Shakam Paa
Bhutanese cuisine is generally spicy, with heavy use of dried red chilies. Shakam Paa is an enchanted Bhutanese meal made with ground beef, dried chiles, and radish. Because beef is dried and kept before being used in this meal, it is a little chewy. Shakam Paa is a great source of protein and is a mainstay of the Bhutanese diet. The practice of drying and preserving meat is also used in Bhutanese food. This Shakam Paa dish is fantastic with Bhutanese red rice.
Where To Eat: Dorji Troy Restaurant in Zangdopelri Complex, Thimphu
Ingredients:
- Sha Kam (Dried beef)
- Red dried Chili
- Raddish
- Finely chopped onion
- Tomato (optional)
- cooking oil
- salt
How to make Shakam Paa:
- Cook for around 30 minutes in a pressure cooker with 5-6 pieces of dried beef and a small amount of water (depending on the amount you are cooking the beef)
- Once the meat is adequately cooked, add the chili. It is not necessary to remove the chili stem
- Add the finely chopped onion, cooking oil, and tomato (optional) to the cooked beef
- Cut the radish into circular shapes and add it to the above combination
- Cook the ingredients with the beef for about 15 minutes, and then season with salt to taste (You can add the salt when you are mixing the ingredients).
