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Shakam Paa

Name: Shakam Paa
Total time: 50 min
Yield: Serves 4
Cuisine: Bhutan
Ingredients: 100g Unseasoned Beef Jerky; 1/3 Daikon radish; 4 Chili pepper; 1/2 Onion; 2 cloves Garlic; 1 knob Ginger; 20g Butter; A pinch Salt; 500ml Water

Main Dish

⏱ 50 min

👥 Serves 4

Difficulty ⭐⭐

Dried beef simmered with daikon and chilies — one of Bhutan's best-known meat dishes.

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📖 The Story Behind This Dish

Shakam is Bhutanese dried beef, preserved by hanging it in the dry winter air. Shakam paa simmers this dried beef with daikon and dried chilies in butter and is made in homes across Bhutan. It's known for its chewy meat and its heat.

🌆 Where it's eaten: Strips of dried beef hang under the eaves of a winter village house in Bhutan, then simmer with daikon and chilies in the kitchen.

🥕 Ingredients (serves 4)

Unseasoned Beef Jerky 100g
Daikon radish 1/3
Chili pepper 4
Onion 1/2
Garlic 2 cloves
Ginger 1 knob
Butter 20g
Salt A pinch
Water 500ml

👩‍🍳 Instructions

Cut the jerky into bite-sized pieces and soak in water for 30 minutes to soften.
Cut the daikon into thin strips.
Put the jerky and water in a pot and simmer for 20 minutes.
Add the daikon, chilies split lengthwise, sliced onion, and grated garlic and ginger, and simmer for 10 minutes.
Melt in the butter and season with salt.

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