Local food map Punakha (Bhutan)
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Soup Vegetarian

Food Flavour DNA

Nutritional Values

🔥250kcal
💪10gProtein
🌾28gCarbs
🥑12gFat
🌿3gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Allergens

🥛 Dairy

Jaju

How to order / say it
Say it རྒྱ་འཇུ་ — [JAH-joo]
Order I'll have Punakha Jaju.
Locally ཕུ་ན་ཁ་རྒྱ་འཇུ་ཞུ་བཞིན་འདུག?
Say locally

Warm soup made with milk and local greens.

Why try it?

Jaju is not just a comfort food, but a reflection of Punakha's farming heritage where dairy and greens play a central role in the diet.

How it tastes

This soup is creamy and mildly spiced with a hint of sweetness from the milk, balancing the earthy undertones of the greens.

Origin & History — first documented: 1890

Originating in the late 19th century, Jaju became a staple in households to utilize surplus milk and garden-grown greens.

Recipe

Ingredients

  • 🥛 500 ml milk
  • 🥕 200 g spinach
  • 🧄 50 g onion
  • 🧂 10 g ginger
  • 🧂 5 g salt

Method

  1. 1 Boil milk with sliced onions and ginger.
  2. 2 Add chopped spinach and season with salt.
  3. 3 Simmer until spinach is soft and flavors meld.

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All Asia recipes — Bhutan — Punakha — Jaju
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