Shakam Paa

Shakam Paa is a traditional Bhutanese dish. It is created using dried beef slices that have been fried with dry chilies and radish, which are a staple in Bhutanese cuisine due to the country's cold climate that necessitates food preservation methods. The addition of radish, either fresh or dried, introduces a unique, earthy flavor and a crunchy texture that beautifully contrasts with the tender beef. The radish also balances the intensity of the chilies, making the dish more palatable.

In many variations of Shakam Paa, ingredients like green beans, bell peppers, or onions are added to enhance the dish's flavor profile and nutritional value. Spices such as Sichuan pepper, garlic, and ginger are often incorporated, infusing the dish with aromatic layers and depth. These ingredients are not just about adding flavor; they are also integral to the Bhutanese philosophy of using natural, locally-sourced produce, reflecting the country's deep connection with its environment.

Served typically with red rice, Shakam Paa is not just a culinary delight but a hearty meal that encapsulates the essence of Bhutanese cuisine. Its popularity extends beyond the borders of Bhutan, captivating the palates of those seeking to explore the unique and bold flavors of Himalayan cuisine. This dish, with its simple yet rich flavors, stands as a symbol of Bhutan's culinary tradition, rooted in the principles of simplicity, sustainability, and communal harmony.

Ingredients:

• 5 oz vegan jerky style meat

• 1 Tbsp oil of choice

• 1 onion chopped

• 1 large potato chopped

• Handful of radishes chopped

• Handful of dried red chilis add less for a less spicy dish

• 2 cups of water

• About 1/3 can of coconut milk

• 1 beefless bouillon cube

• Salt/pepper to taste

• 3 tbsp nutritional yeast

Instructions:

1. Using the "sauté" option on the Instant Pot, heat the oil.

2. Cook for 2-3 minutes after adding the onions.

3. Add the remaining ingredients and hit cancel to end the sauté.

4. Place the lid on the Instant Pot, lock it, set the vent to sealed, and press the manual button (high) for 5 minutes.

5. Allow the pressure to naturally relax for 5 minutes after the pot beeps after 5 minutes, then switch to the venting position. When all of the pressure has been released, carefully remove the lid.