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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":522,"pronunciation":551,"substitutions":552,"slug":569,"title":570,"shortTitle":571,"nativeName":572,"countrySlug":573,"region":574,"baseServings":432,"prepMinutes":575,"cookMinutes":434,"difficulty":576,"course":577,"diet":579,"mainIngredients":580,"images":581,"keywords":591,"publishedAt":598,"updatedAt":598,"authorSlug":599,"summary":600,"localeSlug":569,"alternates":601},[394,397,400,403,406],{"answer":395,"question":396},"Not particularly. Ají amarillo is a fruity, aromatic chile with moderate heat, and in this dish it is diluted by milk, bread and nuts, so the result is warm rather than hot — most children in Peru eat it happily. If you want more punch, Peruvians add a spoonful of ají amarillo paste or hot sauce at the table rather than to the pot.","Is ají de gallina spicy?",{"answer":398,"question":399},"Almost always one of three causes: the bread was crumbled in dry instead of soaked and blended, the walnuts were ground dry and clumped, or the cheese was added while the sauce was boiling. The fix for all three is a blender — pour the sauce in and blitz it for thirty seconds, then return it to the pan over low heat.","Why is my sauce grainy instead of smooth?",{"answer":401,"question":402},"Yes, and most people do. Poach breast or thigh for about 25 minutes rather than the 90 a real hen needs. Thigh gives more flavour and stays juicier when shredded; breast gives whiter, neater threads. Either way, keep the poaching liquid — it becomes the broth that thins the sauce.","Can I use chicken breast instead of a stewing hen?",{"answer":404,"question":405},"Thick enough to hold a channel when you drag a spoon across the bottom of the pan, but still pourable — it should slump slowly over a slice of potato rather than sit on it like a paste. Remember it tightens as it cools, so stop while it is a touch looser than your target.","How thick should the finished sauce be?",{"answer":407,"question":408},"Peruvians treat it as a base. Thin it with broth and toss it through pasta, spoon it over boiled yuca or rice, use it as the filling in a layered causa, or pile it onto toast with a fried egg. It also freezes in portions specifically so you can do this later.","What can I do with leftover sauce?",[410,411,412,413,414,415],"Shred the chicken with your fingers while it is still warm — it separates along the grain into proper threads, which a fork or knife will never manage.","Ají amarillo paste varies enormously in heat and salt between brands. Start with half, taste, and add the rest only if the sauce needs it.","Stale, crustless white bread absorbs milk best. If yours is fresh, dry the slices in a low oven for ten minutes first.","Grind the walnuts with a little of the milk rather than dry, or they turn oily and clump instead of dissolving into the sauce.","The sauce thickens noticeably as it cools, so finish it slightly looser than you want to serve it.","Add the parmesan off the heat. Boiled hard cheese in a milk sauce goes stringy and can make the whole thing grainy.","🍗","Ají de gallina is shredded poached chicken bound in a sauce so thick it holds the mark of the spoon: stale bread soaked in milk, blended smooth with ground walnuts and sautéed ají amarillo, then loosened with the poaching broth and sharpened with grated parmesan. It tastes gently sweet and nutty first, then the fruity warmth of the yellow chile arrives at the back — comfort food rather than fiery food. Peruvians serve it poured over a slice of boiled potato with white rice alongside, topped with a wedge of hard-boiled egg and a black olive. It is a dish built to feed a family from one small hen.","Ají de gallina belongs to Lima's criollo kitchen, and its bones are older than Peru's independence. The technique — poultry shredded into a thick sauce thickened with bread, nuts and milk — travelled from medieval Spain, where similar almond-and-bread dishes were staples of convent and court cooking, and which in turn owed a great deal to Moorish Andalusia. Manjar blanco, the ancestor most often cited, was a pounded chicken-and-almond preparation that appeared in one form or another across late medieval Europe, sometimes as a savoury dish and sometimes sweetened. In Lima that idea met the Andean pantry, and the almonds gave way to walnuts, the mild seasoning gave way to ají amarillo, and the plate gained a boiled potato underneath. The result is neither Spanish nor pre-Hispanic; it is criollo, which is exactly what Lima means by the word.\n\nThe name is worth explaining, because it confuses people. Gallina is a stewing hen, not a young chicken — an older bird with tougher meat, more flavour and enough collagen to make a proper broth. Traditionally the whole point was that a hen past her laying days could be simmered for a long time and then pulled into threads, feeding a household for a fraction of the cost of tender meat. Most home cooks today, in Peru and everywhere else, use chicken breast or thigh and shorten the poaching to half an hour, which works perfectly well. If you can find a real stewing hen, the broth it gives you will be noticeably richer, and that broth is half the sauce.\n\nThe dish is a fixture of the almuerzo criollo — the set lunch that Peruvian workers eat on weekdays — and of home cooking on quiet Sundays. It also has a genuinely useful second life: the sauce reheats better than almost any other stew, thickening as it sits, so Peruvian households routinely make a large batch on purpose. Restaurants serve it with a spear of boiled potato and a scoop of rice; grandmothers serve it in a bowl with a spoon and no ceremony at all.","Refrigerated in a sealed container the sauce keeps 3 days and genuinely improves on the second day as the bread and walnuts settle. It thickens hard when cold, so reheat gently over low heat with a splash of milk or the reserved broth, stirring until it flows again. It freezes acceptably for a month, though the sauce can look slightly separated on thawing — a minute of brisk stirring over low heat brings it back together.",[421,422,423,424],"The bread is soaked in milk and blended, not crumbled in dry — the difference between a silky sauce and a grainy one.","Ají amarillo is fried in oil with the onion until the paste darkens, which removes its raw edge and deepens the colour.","Chicken is poached and shredded by hand along the grain, so it stays in threads instead of turning to mush.","The poaching broth is used to control thickness at the very end, so the sauce lands exactly where you want it.",[426,427,428],"Blender or food processor","Wide heavy saucepan","Slotted spoon",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},26,52,4,780,45,620,[437],"White rice, a thick slice of boiled yellow potato underneath the sauce, hard-boiled egg wedges and black olives — the plate is not considered complete without all four.",[439,442,445],{"name":440,"description":441},"Ají de gallina de atún","The same sauce built around drained canned tuna instead of chicken — a Lenten and pantry version common in Peruvian homes, ready in twenty minutes.",{"name":443,"description":444},"Vegetarian ají de setas","Torn king oyster mushrooms, roasted until chewy, stand in for the shredded hen. Use a good vegetable stock and add a splash of soy sauce for depth.",{"name":446,"description":447},"Ají de gallina in a causa","Limeños use leftover ají de gallina as the filling between layers of seasoned yellow potato, turning one dish into another entirely.",[449,455,459,464,467,470,475,479,484,486,490,493,498,502,506,510,513,517],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},700,"chicken","boneless chicken thighs or breast","g","For the chicken",{"qty":456,"name":457,"unit":458,"group":454,"noScale":8},1,"water or light chicken stock","l",{"qty":460,"ref":461,"name":462,"unit":463,"group":454},0.5,"onion","onion, halved","piece",{"qty":456,"ref":465,"name":466,"unit":463,"group":454},"bay-leaf","bay leaf",{"qty":432,"name":468,"unit":463,"group":469},"thick slices of stale white bread, crusts removed","For the sauce",{"qty":471,"ref":472,"name":473,"unit":474,"group":469},250,"milk","evaporated milk, or whole milk","ml",{"qty":476,"ref":477,"name":478,"unit":453,"group":469},60,"walnuts","walnut halves",{"qty":480,"ref":481,"name":482,"unit":483,"group":469},3,"olive-oil","neutral oil or olive oil","tbsp",{"qty":456,"ref":461,"name":485,"unit":463,"group":469},"large onion, very finely chopped",{"qty":432,"ref":487,"name":488,"unit":489,"group":469},"garlic","garlic, crushed","clove",{"qty":432,"name":491,"note":492,"unit":483,"group":469},"ají amarillo paste","start with half if your brand is hot — see substitutions",{"qty":460,"ref":494,"name":495,"note":496,"unit":497,"group":469,"optional":8},"turmeric","ground turmeric","for colour only, optional","tsp",{"qty":499,"ref":500,"name":501,"unit":453,"group":469},40,"parmesan","parmesan, finely grated",{"qty":503,"name":504,"unit":505,"group":469},null,"salt and black pepper","to taste",{"qty":432,"ref":507,"name":508,"unit":463,"group":509},"potato","waxy yellow potatoes, boiled in their skins and peeled","To serve",{"qty":480,"ref":511,"name":512,"unit":463,"group":509},"eggs","eggs, hard-boiled and quartered",{"qty":514,"ref":515,"name":516,"unit":463,"group":509},12,"olives","black olives, preferably botija",{"qty":518,"ref":519,"name":520,"unit":521,"group":509},1.5,"rice","white rice, steamed","cup",[523,528,532,535,539,542,545,548],{"tip":524,"text":525,"title":526,"timerSeconds":527},"Never let it boil hard. Rolling water tightens the muscle and gives you dry, stringy threads.","Put {qty:chicken} of chicken in a pan with the water, halved onion and bay leaf, bring to a bare simmer and cook uncovered for 25 minutes, until a piece pulls apart easily when pinched. Lift the chicken out and keep the broth — you will need about 400 ml of it.","Poach the chicken",1500,{"text":529,"title":530,"timerSeconds":531},"Tear the bread into a bowl and pour the evaporated milk over it; leave for 10 minutes until it collapses into a soft mush. Meanwhile pull the warm chicken into fine threads with your fingers, following the grain of the meat.","Soak the bread, shred the meat",600,{"text":533,"title":534},"Heat the oil in a wide pan over medium heat and cook the finely chopped onion for 8 minutes, until it is completely soft and translucent with no crunch left. Add the garlic and cook one minute more, until it smells sweet rather than sharp.","Build the aderezo",{"text":536,"title":537,"timerSeconds":538},"Stir in the ají amarillo paste and the turmeric and fry for 4–5 minutes, stirring often. The paste will darken from bright yellow to a deeper amber and a thin film of orange oil will separate at the edges of the pan — that is the signal it has lost its raw taste.","Fry the ají",270,{"text":540,"title":541},"Scrape the ají mixture into a blender with the soaked bread and milk and the walnuts, and blitz until completely smooth, about a minute. If the blender labours, add a ladle of the reserved chicken broth to get it moving.","Blend the sauce base",{"text":543,"title":544,"timerSeconds":531},"Return the blended sauce to the pan over low heat, add the shredded chicken, and stir in the reserved broth a little at a time until the sauce coats the meat and flows slowly off the spoon. Simmer gently for 10 minutes so the flavours knit, stirring so nothing catches on the base.","Bring it together",{"text":546,"title":547},"Pull the pan off the heat, stir in the grated parmesan until it melts, then season with salt and black pepper. Taste it now — it should be nutty and creamy with the chile arriving a beat later, and it will taste flat if underseasoned.","Finish off the heat",{"text":549,"title":550},"Lay two thick rounds of boiled potato on each plate, spoon the ají de gallina generously over them, and add a scoop of white rice to the side. Finish each plate with a quarter of hard-boiled egg and a black olive.","Plate it properly","ah-HEE deh gah-YEE-nah",[553,557,561,565],{"note":554,"swap":555,"original":556},"This gets you close on colour and sweetness, but ají amarillo has a distinctive fruity, almost apricot-like aroma that nothing fully replaces. Latin grocers and online shops sell the jarred paste, and it keeps for months in the fridge.","2 large yellow bell peppers blended with 1 habanero or 2 tsp sriracha, reduced in a pan until thick","Ají amarillo paste",{"note":558,"swap":559,"original":560},"Almonds are arguably the older choice, given the dish's Spanish ancestry, and give a milder, sweeter sauce.","Blanched almonds or pecans, same weight","Walnuts",{"note":562,"swap":563,"original":564},"Peruvian cooks use whatever hard cheese is in the fridge. Reduce the salt slightly if you use pecorino.","Any hard aged cheese — grana padano, pecorino or aged manchego","Parmesan",{"note":566,"swap":567,"original":568},"Evaporated milk is the Peruvian default and gives a slightly richer, faintly caramelised note, but plain milk works.","Whole milk, or whole milk with 2 tbsp cream","Evaporated milk","aji-de-gallina","Ají de Gallina (Creamy Yellow Chili Chicken)","Ají de Gallina","Ají de gallina","peru","Lima",20,"medium",[578],"main",[],[451,507,477,500,472],[582,585,587,589],{"alt":583,"src":584},"Golden ají de gallina sauce with shredded chicken poured over boiled potato slices, rice, egg and a black olive","\u002Fimages\u002Frecipes\u002Faji-de-gallina\u002Fhero.jpg",{"alt":583,"src":586},"\u002Fimages\u002Frecipes\u002Faji-de-gallina\u002Fhero-16x9.jpg",{"alt":583,"src":588},"\u002Fimages\u002Frecipes\u002Faji-de-gallina\u002Fhero-4x3.jpg",{"alt":583,"src":590},"\u002Fimages\u002Frecipes\u002Faji-de-gallina\u002Fhero-1x1.jpg",[592,593,594,595,596,597],"aji de gallina","peruvian chicken","aji amarillo","creamy chicken stew","criollo","walnut sauce","2026-08-19","dishroute-kitchen","Shredded chicken folded into a thick golden sauce of ají amarillo, milk-soaked bread, walnuts and parmesan, served over boiled potato and rice with egg and olives.",{"en":602},"\u002Frecipe\u002Faji-de-gallina",{"items":604,"total":772,"page":456,"limit":874,"hasMore":875},[605,615,651,681,710,740,766,792,823,848],{"slug":569,"title":570,"shortTitle":571,"nativeName":572,"countrySlug":573,"region":574,"baseServings":432,"prepMinutes":575,"cookMinutes":434,"difficulty":576,"course":606,"diet":607,"mainIngredients":608,"images":609,"keywords":614,"publishedAt":598,"updatedAt":598,"authorSlug":599},[578],[],[451,507,477,500,472],[610,611,612,613],{"alt":583,"src":584},{"alt":583,"src":586},{"alt":583,"src":588},{"alt":583,"src":590},[592,593,594,595,596,597],{"slug":616,"title":617,"shortTitle":618,"nativeName":619,"countrySlug":573,"region":620,"baseServings":432,"prepMinutes":621,"cookMinutes":622,"restMinutes":623,"difficulty":624,"course":625,"diet":627,"mainIngredients":630,"images":634,"keywords":644,"publishedAt":598,"updatedAt":598,"authorSlug":599},"peruvian-anticuchos","Anticuchos de Corazón (Grilled Beef Heart Skewers)","Anticuchos de Corazón","Anticuchos de corazón","Lima and the Andes",30,15,720,"easy",[626,578],"street-food",[628,629],"dairy-free","gluten-free",[631,487,632,507,633],"vinegar","cumin","corn",[635,638,640,642],{"alt":636,"src":637},"Charred beef heart skewers glazed with dark red ají panca marinade beside grilled potato and corn","\u002Fimages\u002Frecipes\u002Fperuvian-anticuchos\u002Fhero.jpg",{"alt":636,"src":639},"\u002Fimages\u002Frecipes\u002Fperuvian-anticuchos\u002Fhero-16x9.jpg",{"alt":636,"src":641},"\u002Fimages\u002Frecipes\u002Fperuvian-anticuchos\u002Fhero-4x3.jpg",{"alt":636,"src":643},"\u002Fimages\u002Frecipes\u002Fperuvian-anticuchos\u002Fhero-1x1.jpg",[645,646,647,648,649,650],"anticuchos","beef heart","peruvian street food","aji panca","grilled skewers","charcoal",{"slug":652,"title":653,"shortTitle":654,"nativeName":655,"countrySlug":573,"region":574,"baseServings":432,"prepMinutes":656,"cookMinutes":657,"restMinutes":658,"difficulty":624,"course":659,"diet":661,"mainIngredients":662,"images":665,"keywords":675,"publishedAt":598,"updatedAt":598,"authorSlug":599},"causa-limena","Causa Limeña (Chilled Layered Potato Terrine)","Causa Limeña","Causa limeña",35,25,120,[660],"appetizer",[629],[507,663,664,451],"avocado","lime",[666,669,671,673],{"alt":667,"src":668},"Sliced causa limeña showing yellow potato layers around chicken filling and green avocado, topped with egg and olive","\u002Fimages\u002Frecipes\u002Fcausa-limena\u002Fhero.jpg",{"alt":667,"src":670},"\u002Fimages\u002Frecipes\u002Fcausa-limena\u002Fhero-16x9.jpg",{"alt":667,"src":672},"\u002Fimages\u002Frecipes\u002Fcausa-limena\u002Fhero-4x3.jpg",{"alt":667,"src":674},"\u002Fimages\u002Frecipes\u002Fcausa-limena\u002Fhero-1x1.jpg",[676,677,678,679,594,680],"causa","causa limena","peruvian potato","cold appetizer","layered terrine",{"slug":682,"title":683,"shortTitle":684,"nativeName":685,"countrySlug":573,"region":686,"baseServings":432,"prepMinutes":621,"cookMinutes":434,"difficulty":576,"course":687,"diet":689,"mainIngredients":691,"images":693,"keywords":703,"publishedAt":598,"updatedAt":598,"authorSlug":599},"chupe-de-camarones","Chupe de Camarones (Arequipa River Prawn Chowder)","Chupe de Camarones","Chupe de camarones","Arequipa",[688],"soup",[690,629],"pescatarian",[692,507,633,472],"shrimp",[694,697,699,701],{"alt":695,"src":696},"Wide bowl of orange Peruvian prawn chowder with potato, a corn round, cubes of white cheese and a poached egg","\u002Fimages\u002Frecipes\u002Fchupe-de-camarones\u002Fhero.jpg",{"alt":695,"src":698},"\u002Fimages\u002Frecipes\u002Fchupe-de-camarones\u002Fhero-16x9.jpg",{"alt":695,"src":700},"\u002Fimages\u002Frecipes\u002Fchupe-de-camarones\u002Fhero-4x3.jpg",{"alt":695,"src":702},"\u002Fimages\u002Frecipes\u002Fchupe-de-camarones\u002Fhero-1x1.jpg",[704,705,706,707,708,648,709],"chupe de camarones","peruvian soup","arequipa","prawn chowder","picanteria","river prawns",{"slug":711,"title":712,"shortTitle":713,"nativeName":714,"countrySlug":573,"region":574,"baseServings":432,"prepMinutes":657,"cookMinutes":657,"difficulty":576,"course":715,"diet":716,"mainIngredients":718,"images":722,"keywords":732,"publishedAt":739,"updatedAt":739,"authorSlug":599},"lomo-saltado","Lomo Saltado (Peruvian Beef Stir-Fry)","Lomo Saltado","Lomo saltado",[578],[628,717],"nut-free",[719,720,461,721],"beef-chuck","tomato","soy-sauce",[723,726,728,730],{"alt":724,"src":725},"Peruvian lomo saltado — seared beef strips with onion and tomato wedges over french fries, rice alongside","\u002Fimages\u002Frecipes\u002Flomo-saltado\u002Fhero.jpg",{"alt":724,"src":727},"\u002Fimages\u002Frecipes\u002Flomo-saltado\u002Fhero-16x9.jpg",{"alt":724,"src":729},"\u002Fimages\u002Frecipes\u002Flomo-saltado\u002Fhero-4x3.jpg",{"alt":724,"src":731},"\u002Fimages\u002Frecipes\u002Flomo-saltado\u002Fhero-1x1.jpg",[733,573,734,735,736,737,738],"lomo saltado","chifa","stir-fry","beef","fries","lima","2026-08-18",{"slug":741,"title":742,"shortTitle":743,"nativeName":744,"countrySlug":573,"region":745,"baseServings":432,"prepMinutes":575,"cookMinutes":621,"difficulty":624,"course":746,"diet":748,"mainIngredients":750,"images":751,"keywords":761,"publishedAt":739,"updatedAt":739,"authorSlug":599},"papa-a-la-huancaina","Papa a la Huancaína (Potatoes in Ají Cheese Sauce)","Papa a la Huancaína","Papa a la huancaína","Central highlands \u002F Lima",[660,747],"side",[749],"vegetarian",[507,511],[752,755,757,759],{"alt":753,"src":754},"Sliced boiled potatoes covered in golden huancaína sauce with hard-boiled egg and black olives on lettuce","\u002Fimages\u002Frecipes\u002Fpapa-a-la-huancaina\u002Fhero.jpg",{"alt":753,"src":756},"\u002Fimages\u002Frecipes\u002Fpapa-a-la-huancaina\u002Fhero-16x9.jpg",{"alt":753,"src":758},"\u002Fimages\u002Frecipes\u002Fpapa-a-la-huancaina\u002Fhero-4x3.jpg",{"alt":753,"src":760},"\u002Fimages\u002Frecipes\u002Fpapa-a-la-huancaina\u002Fhero-1x1.jpg",[762,573,594,763,764,660,765],"papa a la huancaina","potatoes","queso fresco","huancaina sauce",{"slug":767,"title":768,"shortTitle":769,"nativeName":770,"countrySlug":573,"region":771,"baseServings":432,"prepMinutes":621,"cookMinutes":575,"restMinutes":772,"difficulty":576,"course":773,"diet":774,"mainIngredients":775,"images":777,"keywords":787,"publishedAt":739,"updatedAt":739,"authorSlug":599},"ceviche","Peruvian Ceviche (Classic Fish Ceviche)","Peruvian Ceviche","Ceviche","Lima and the Pacific coast",10,[660,578],[690,629,628],[776,664,461],"white-fish",[778,781,783,785],{"alt":779,"src":780},"Bowl of Peruvian fish ceviche in milky leche de tigre with red onion, cilantro, sweet potato and corn","\u002Fimages\u002Frecipes\u002Fceviche\u002Fhero.jpg",{"alt":779,"src":782},"\u002Fimages\u002Frecipes\u002Fceviche\u002Fhero-16x9.jpg",{"alt":779,"src":784},"\u002Fimages\u002Frecipes\u002Fceviche\u002Fhero-4x3.jpg",{"alt":779,"src":786},"\u002Fimages\u002Frecipes\u002Fceviche\u002Fhero-1x1.jpg",[767,573,788,789,664,790,791],"raw fish","leche de tigre","cevicheria","seafood",{"slug":793,"title":794,"shortTitle":795,"nativeName":795,"countrySlug":573,"region":574,"baseServings":796,"prepMinutes":656,"cookMinutes":621,"restMinutes":797,"difficulty":576,"course":798,"diet":800,"mainIngredients":802,"images":806,"keywords":816,"publishedAt":598,"updatedAt":598,"authorSlug":599},"picarones","Picarones (Peruvian Squash and Sweet Potato Doughnuts)","Picarones",6,90,[799,626],"dessert",[749,801,628],"vegan",[803,804,805],"pumpkin","sweet-potato","flour",[807,810,812,814],{"alt":808,"src":809},"Stack of golden fried Peruvian picarones rings on a plate with dark chancaca syrup poured over them","\u002Fimages\u002Frecipes\u002Fpicarones\u002Fhero.jpg",{"alt":808,"src":811},"\u002Fimages\u002Frecipes\u002Fpicarones\u002Fhero-16x9.jpg",{"alt":808,"src":813},"\u002Fimages\u002Frecipes\u002Fpicarones\u002Fhero-4x3.jpg",{"alt":808,"src":815},"\u002Fimages\u002Frecipes\u002Fpicarones\u002Fhero-1x1.jpg",[793,817,818,819,820,821,822],"peruvian dessert","chancaca","squash doughnuts","sweet potato fritters","street food","buñuelos",{"slug":824,"title":825,"shortTitle":826,"nativeName":827,"countrySlug":573,"region":574,"baseServings":432,"prepMinutes":657,"cookMinutes":476,"restMinutes":623,"difficulty":624,"course":828,"diet":829,"mainIngredients":830,"images":831,"keywords":841,"publishedAt":598,"updatedAt":598,"authorSlug":599},"pollo-a-la-brasa","Pollo a la Brasa (Peruvian Charcoal-Style Roast Chicken)","Pollo a la Brasa","Pollo a la brasa",[578],[],[451,721,487,632],[832,835,837,839],{"alt":833,"src":834},"Quartered Peruvian roast chicken with dark lacquered skin, thick-cut fries and a bowl of bright green ají sauce","\u002Fimages\u002Frecipes\u002Fpollo-a-la-brasa\u002Fhero.jpg",{"alt":833,"src":836},"\u002Fimages\u002Frecipes\u002Fpollo-a-la-brasa\u002Fhero-16x9.jpg",{"alt":833,"src":838},"\u002Fimages\u002Frecipes\u002Fpollo-a-la-brasa\u002Fhero-4x3.jpg",{"alt":833,"src":840},"\u002Fimages\u002Frecipes\u002Fpollo-a-la-brasa\u002Fhero-1x1.jpg",[842,843,844,845,846,734,847],"pollo a la brasa","peruvian roast chicken","aji verde","huacatay","polleria","soy sauce marinade",{"slug":849,"title":850,"shortTitle":851,"nativeName":852,"countrySlug":573,"region":686,"baseServings":432,"prepMinutes":434,"cookMinutes":476,"difficulty":853,"course":854,"diet":855,"mainIngredients":856,"images":859,"keywords":869,"publishedAt":598,"updatedAt":598,"authorSlug":599},"rocoto-relleno","Rocoto Relleno (Arequipa Stuffed Hot Peppers)","Rocoto Relleno","Rocoto relleno","hard",[578],[629],[857,507,511,472,858],"ground-beef","queso-fresco",[860,863,865,867],{"alt":861,"src":862},"Baked red rocoto pepper stuffed with spiced beef and melted cheese, sitting on a layered potato gratin","\u002Fimages\u002Frecipes\u002Frocoto-relleno\u002Fhero.jpg",{"alt":861,"src":864},"\u002Fimages\u002Frecipes\u002Frocoto-relleno\u002Fhero-16x9.jpg",{"alt":861,"src":866},"\u002Fimages\u002Frecipes\u002Frocoto-relleno\u002Fhero-4x3.jpg",{"alt":861,"src":868},"\u002Fimages\u002Frecipes\u002Frocoto-relleno\u002Fhero-1x1.jpg",[870,871,706,872,708,873],"rocoto relleno","stuffed peppers","peruvian","pastel de papa",24,false,1788563766132]