FoodieAtlas
Recipes around the World
Shakam Paa is a rustic, deeply flavorful stew that simmers beef jerky with daikon radish until the broth becomes dark and concentrated, enriched by ginger, garlic, and aggressive heat from dried red chilies. The technique is simple—dried beef (called shakam in Bhutanese) is browned with aromatics, then slow-simmered with the mild-flavored radish until everything is tender and the flavors have merged. What makes it special is the restraint: there's no coconut, no cream, no complicated spices—just turmeric, black pepper, and plenty of heat. It's honest mountain food, designed to warm and nourish people living in high-altitude cold where such a hearty, spice-forward dish is essential, not optional.
If the dried beef is very tough, soak it in water for a few hours or overnight to soften it. Drain and slice thinly.
In a large pot or skillet, heat the vegetable oil over medium heat.
Add the finely chopped onion, minced garlic, and minced ginger. Sauté until the onion is soft and translucent.
Add the sliced dried beef to the pot and cook until the beef is browned on all sides.
Stir in the ground turmeric, ground black pepper, and salt. Mix well to coat the beef evenly with the spices.
Add the sliced daikon radish and chopped dried red chilies to the pot. Cook for about 5 minutes, stirring occasionally.
Pour in the water or beef broth and bring the mixture to a boil.
Reduce the heat to low and let the stew simmer for about 30-40 minutes, or until the beef is tender and the radish is cooked through. Stir occasionally.
Transfer the Shakam Paa to a serving dish.
Garnish with freshly chopped cilantro.
Shakam Paa is a Bhutanese stew of dried beef (shakam) simmered with daikon radish, ginger, garlic, and lots of dried red chilies until the broth concentrates and everything becomes tender and deeply flavorful.
Shakam Paa is quintessentially Bhutanese, born from the mountains where dried meat and root vegetables are year-round staples. It appears on tables throughout the country, especially in colder regions.
Dried beef (shakam) is the star, cooked with daikon radish, dried red chilies, ginger, garlic, onion, and a small amount of turmeric and black pepper. Beef broth enriches the final stew.
Dried beef is a traditional preservation method in mountain regions where fresh meat isn't always available. When simmered, it becomes tender and develops concentrated, savory flavor—far more interesting than fresh beef in this application.
Shakam Paa is traditionally served with steamed white rice or Bhutanese buckwheat noodles to soak up the spicy, richly flavored broth. The mild starch helps balance the heat and intensity.