Jaju
Fig: Jaju
Jaju is Bhutanese milk and vegetable soup. It’s often made with some type of local spinach or turnip leaves or any number of light leafy vegetables. The soup broth consists of milk and butter. Overall, the taste is usually quite mellow and plain, but it goes well together to supplement a full Bhutanese feast.
When I was in Bhutan I ate some versions of jaju that were very light while others included a bit of cheese to make them heartier and more rich.
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