Jaju (Jaju)
Overview
Jaju is a creamy milk and greens soup from Bhutan. Leafy greens, most often spinach, turnip leaves or pumpkin leaves, are simmered in water and milk with a knob of butter and salt until soft. A little crumbled datshi, the mild farmer's cheese of Bhutan, is stirred in until it melts, and green chillies are often added, as in most Bhutanese dishes. The soup is pale green, comforting and lightly cheesy, and it is eaten with the red rice that grows in the country's valleys. Some cooks use cream or add a beaten egg to make it richer.
History
Dairy from cows and yaks is central to the food of Bhutan, where cheese, butter and milk are used every day. Jaju is a simple home dish of the high mountain kingdom, made with whatever greens are growing near the house. It is served alongside ema datshi, the national dish of chillies and cheese, and other curries at a typical Bhutanese meal of red rice.
Main ingredients
Spinach or turnip leaves, milk, butter, cheese (datshi), green chilli, water. The soup is built on milk and water and is usually served hot. Diet: vegetarian; usually gluten-free.
Explore: Cheese soups · Spinach and greens soups
Recipe
Method
- 1
Bring the water and milk to a gentle simmer with the butter and salt.
- 210 min
Add the greens and chillies and cook for 10 minutes until soft.
- 3
Crumble in the cheese and stir until it melts.
- 42 min
Simmer for 2 minutes more and serve hot with red rice.
- ✓
Serve. About 30 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
