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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":437,"variations":439,"ingredients":449,"instructions":480,"pronunciation":502,"substitutions":503,"slug":516,"title":517,"shortTitle":518,"nativeName":518,"countrySlug":519,"region":520,"baseServings":432,"prepMinutes":430,"cookMinutes":521,"difficulty":522,"course":523,"diet":526,"mainIngredients":532,"images":533,"keywords":543,"publishedAt":549,"updatedAt":549,"authorSlug":550,"summary":551,"localeSlug":516,"alternates":552},[394,397,400,403,406],{"answer":395,"question":396},"Very ripe — the skin mostly or entirely black, the fruit soft enough to dent under a thumb but not collapsing. At that stage the starch has converted to sugar, which is what gives alloco its caramelised edges and soft centre. Yellow plantain with green tips is still starchy and belongs in foutou or boiled dishes instead.","How ripe should plantain be for alloco?",{"answer":398,"question":399},"Either the fruit was underripe or the oil was too hot. Sugar on the surface browns fast, so if the oil is above about 180°C the outside darkens in a minute while the centre stays firm. Drop the heat, give each piece three to four minutes a side, and check that a fork slides through with no resistance.","Why is my plantain hard in the middle?",{"answer":401,"question":402},"A raw relish of finely chopped onion, tomato and hot chilli, seasoned with salt and often a crumbled stock cube, sometimes sharpened with a squeeze of lemon. It is not cooked. The point is cold, sharp and pungent against hot sweet plantain, so it is closer to a salsa than to a dipping sauce.","What is the sauce served with alloco?",{"answer":404,"question":405},"They are close cousins. Dodo is essentially the same thing under a Yoruba name and often unspiced; kelewele is Ghanaian and is marinated in ginger and chilli before frying, so it is spicier and drier. Alloco is defined less by the plantain than by the raw onion relish served with it and by its role in Ivorian street food.","Is alloco the same as Nigerian dodo or Ghanaian kelewele?",{"answer":407,"question":408},"You can, and it is a reasonable everyday compromise. Toss the pieces in a tablespoon of oil and cook at 200°C for about 20 minutes, turning halfway. The flavour is close but the texture is drier, since deep frying is what produces the glassy caramelised edge and the soft interior in the same few minutes.","Can I bake or air-fry alloco instead?",[410,411,412,413,414,415],"The skin should be black or almost entirely black, and the fruit should give under a light squeeze. Yellow plantain with a few spots is not ripe enough and fries up starchy and dull.","Cut thick — two centimetres, on a slight diagonal. Thin slices lose all their moisture and turn into chips instead of staying custardy in the middle.","Keep the oil around 170°C, not hotter. Ripe plantain is full of sugar and will blacken on the outside long before the centre is soft if the oil runs too hot.","Salt the pieces the second they come out of the pan, while the surface is still wet enough to hold it.","Fry in batches with space between the pieces. Crowding drops the oil temperature and the plantain steams and sticks together instead of colouring.","Make the relish first and let it sit while you fry, so the onion softens slightly and the tomato juices loosen it into something spoonable.","🍌","Alloco is very ripe plantain, cut thick, fried in hot oil until the sugars catch at the edges and the inside goes soft and almost creamy, then eaten hot with a sharp raw onion and chilli relish. The contrast is the whole appeal: sweet, dark, slightly sticky plantain against cold acidic onion and a hit of pepper. It takes fifteen minutes and three ingredients, and in Abidjan it is sold on every other corner at dusk, scooped into paper or a plastic bag with a spoonful of sauce on top. At home it works as a side to grilled fish or chicken, as a snack in its own right, or as the thing you make when the plantains on the counter have gone too far to do anything else with.","The name is Ivorian but the practice is not exclusive: fried ripe plantain is eaten across West Africa and the Caribbean under a dozen names — kelewele in Ghana when it is spiced, dodo in Nigeria, maduros in the Spanish-speaking Caribbean, amado further along the coast. What Côte d'Ivoire has made distinctive is the context rather than the technique. Alloco is street food with a specific ritual around it: the alloco seller, almost always a woman, works a wide pan of oil at a roadside table from late afternoon, and the plantain arrives with a raw onion-tomato-chilli relish that is much sharper than the ketchup or nothing served in some neighbouring versions.\n\nPlantain and cassava are the two starch anchors of the southern Ivorian diet, and the same fruit does several different jobs depending on ripeness. Green and hard, it is pounded into foutou. Half-ripe, it is boiled or grilled. Fully black, sweet enough that the skin peels away in strips, it becomes alloco or is mashed into fritters. Nothing is wasted, and the plantain vendor sells all three stages at once from the same stall.\n\nAlloco also shows up in a couple of standard combinations that are worth knowing. Ordered with grilled or fried fish it becomes a full meal; with fried eggs on top it is a common late-night plate; and alongside a portion of attiéké it turns into the kind of casual dinner that fills maquis tables in the evening. Traditionally it is fried in red palm oil, which contributes colour and a faint fruitiness, though plenty of sellers now use neutral vegetable oil because it is cheaper and lighter. Both are honest versions, and the difference shows more in the colour of the finished pieces than in the taste.","Alloco is at its best within ten minutes of leaving the pan and does not keep well — the sugars set and the pieces turn leathery in the fridge. If you must, refrigerate up to 2 days and revive in a hot dry pan or an air fryer for 4 minutes; a microwave turns them limp. The onion relish keeps 3 days refrigerated and is better on day two. Never freeze fried plantain.",[421,422,423,424],"Insists on properly black plantain, which is the single factor that decides whether alloco is good or bland.","Fries at a moderate temperature so the inside cooks through before the sugary outside burns.","Includes the raw onion relish that Ivorians actually serve with it, not a generic dipping sauce.","Ready in under half an hour with three core ingredients and no special equipment.",[426,427,428],"Deep frying pan or wok","Slotted spoon","Kitchen paper or a rack",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},15,54,4,26,480,3,350,[438],"Grilled fish, chicken kedjenou, or on its own with the relish and a cold drink.",[440,443,446],{"name":441,"description":442},"Alloco with eggs","Topped with two fried eggs and extra relish — a common late-night plate at Abidjan roadside stalls.",{"name":444,"description":445},"Spiced alloco","Plantain tossed with ginger, chilli powder and a pinch of salt before frying, which brings it close to Ghanaian kelewele.",{"name":447,"description":448},"Alloco poisson","Served under or beside a whole grilled fish with the same onion relish, turning a snack into a full meal.",[450,455,459,463,467,471,474,478],{"qty":432,"ref":451,"name":452,"unit":453,"group":454},"plantain","very ripe plantains, skins mostly black","piece","For frying",{"qty":456,"name":457,"unit":458,"group":454,"noScale":8},600,"red palm oil or neutral oil, for frying","ml",{"qty":460,"name":461,"unit":462,"group":454},1,"fine salt","tsp",{"qty":460,"ref":464,"name":465,"unit":453,"group":466},"onion","red onion, very finely chopped","For the relish",{"qty":468,"ref":469,"name":470,"unit":453,"group":466},2,"tomato","firm tomatoes, seeded and finely diced",{"qty":460,"ref":472,"name":473,"unit":453,"group":466},"scotch-bonnet","scotch bonnet chilli, deseeded and minced",{"qty":475,"ref":476,"name":477,"unit":453,"group":466},0.5,"lemon","lemon, juiced",{"qty":460,"name":479,"unit":453,"group":466,"optional":8},"stock cube, crumbled",[481,484,488,491,496,499],{"text":482,"title":483},"Combine the chopped onion, tomato and chilli in a bowl with the lemon juice, a pinch of salt and the crumbled stock cube if using. Set it aside while you fry — after 15 minutes the onion loses its harsh edge and the tomato releases enough juice to make it spoonable.","Mix the relish",{"tip":485,"text":486,"title":487},"Ripe skin lifts off in one pull. If you are fighting it, the plantain is not ripe enough for alloco.","Trim the ends off {qty:plantain} of plantains, score the skin lengthways with a knife tip and peel it away in strips. Cut each one on the diagonal into pieces about 2 cm thick, so every piece has a broad face to sit against the pan.","Prepare the plantain",{"text":489,"title":490},"Pour the oil into a deep pan to a depth of about 4 cm and bring it to 170°C. Test it with one plantain piece: it should sizzle steadily around the edge and rise to the surface within a few seconds, not spit violently.","Heat the oil",{"tip":492,"text":493,"title":494,"timerSeconds":495},"Turn once, not repeatedly. Every flip knocks the browning back.","Lower in a single uncrowded layer and fry for 3 to 4 minutes a side, until the flat faces are deep amber with darker caramelised patches at the edges. A skewer should meet no resistance at all through the middle.","Fry in batches",420,{"text":497,"title":498},"Lift the pieces onto kitchen paper or a rack, scatter with salt straight away, and let the oil temperature climb back to 170°C before starting the next batch.","Drain and salt",{"text":500,"title":501},"Pile the hot plantain onto a plate and spoon the cold relish over one side rather than tossing it through, so the pieces keep their crisp edges. Eat with fingers or a cocktail stick while the middles are still soft.","Serve immediately","ah-loh-KOH",[504,508,512],{"note":505,"swap":506,"original":507},"Street sellers use both. Palm oil gives a deeper orange colour and a faint fruity note; neutral oil gives a cleaner, lighter result.","Neutral vegetable oil or groundnut oil","Red palm oil",{"note":509,"swap":510,"original":511},"The relish is meant to be genuinely hot. If serving to a mixed table, keep the chilli in a small bowl on the side.","Habanero, bird's eye chilli, or a pinch of cayenne in the relish","Scotch bonnet",{"note":513,"swap":514,"original":515},"Works well and uses far less oil. You will need to turn each piece, and the edges brown less evenly.","Shallow fry in a centimetre of oil, turning once","Deep frying","alloco","Alloco (Ivorian Fried Ripe Plantain)","Alloco","ivory-coast","Abidjan",20,"easy",[524,525],"street-food","side",[527,528,529,530,531],"vegan","vegetarian","gluten-free","dairy-free","nut-free",[451,464,469,472],[534,537,539,541],{"alt":535,"src":536},"Golden-brown fried plantain slices piled on a plate with chopped onion, tomato and chilli relish","\u002Fimages\u002Frecipes\u002Falloco\u002Fhero.jpg",{"alt":535,"src":538},"\u002Fimages\u002Frecipes\u002Falloco\u002Fhero-16x9.jpg",{"alt":535,"src":540},"\u002Fimages\u002Frecipes\u002Falloco\u002Fhero-4x3.jpg",{"alt":535,"src":542},"\u002Fimages\u002Frecipes\u002Falloco\u002Fhero-1x1.jpg",[516,544,545,546,547,548],"fried plantain","ivorian street food","ripe plantain","plantain snack","abidjan","2026-08-20","dishroute-kitchen","Black-ripe plantain fried until the edges caramelise and the middle turns to custard, served with a raw onion, tomato and chilli relish. Abidjan's roadside default.",{"en":553},"\u002Frecipe\u002Falloco",{"items":555,"total":708,"page":460,"limit":816,"hasMore":817},[556,566,596,623,649,672,701,730,760,788],{"slug":516,"title":517,"shortTitle":518,"nativeName":518,"countrySlug":519,"region":520,"baseServings":432,"prepMinutes":430,"cookMinutes":521,"difficulty":522,"course":557,"diet":558,"mainIngredients":559,"images":560,"keywords":565,"publishedAt":549,"updatedAt":549,"authorSlug":550},[524,525],[527,528,529,530,531],[451,464,469,472],[561,562,563,564],{"alt":535,"src":536},{"alt":535,"src":538},{"alt":535,"src":540},{"alt":535,"src":542},[516,544,545,546,547,548],{"slug":567,"title":568,"shortTitle":569,"nativeName":569,"countrySlug":519,"region":570,"baseServings":571,"prepMinutes":572,"cookMinutes":573,"restMinutes":574,"difficulty":575,"course":576,"diet":577,"mainIngredients":578,"images":580,"keywords":590,"publishedAt":549,"updatedAt":549,"authorSlug":550},"attieke","Attiéké (Ivorian Fermented Cassava Couscous)","Attiéké","Lagoon coast around Abidjan",6,60,35,3120,"medium",[525],[527,528,529,530,531],[579],"cassava",[581,584,586,588],{"alt":582,"src":583},"A mound of pale steamed attiéké granules with a fork lifting loose grains from the pile","\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero.jpg",{"alt":582,"src":585},"\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero-16x9.jpg",{"alt":582,"src":587},"\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero-4x3.jpg",{"alt":582,"src":589},"\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero-1x1.jpg",[567,591,592,593,594,595],"fermented cassava","ivorian side dish","cassava couscous","gluten free starch","west african",{"slug":597,"title":598,"shortTitle":599,"nativeName":599,"countrySlug":519,"region":600,"baseServings":571,"prepMinutes":430,"cookMinutes":521,"difficulty":522,"course":601,"diet":603,"mainIngredients":604,"images":607,"keywords":617,"publishedAt":549,"updatedAt":549,"authorSlug":550},"claclo","Claclo (Ivorian Sweet Plantain Fritters)","Claclo","Southern Côte d'Ivoire",[602,524],"snack",[527,528,530,531],[451,605,606],"flour","nutmeg",[608,611,613,615],{"alt":609,"src":610},"Golden plantain fritters with ragged crisp edges piled on a rack, one broken open to show a soft middle","\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero.jpg",{"alt":609,"src":612},"\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero-16x9.jpg",{"alt":609,"src":614},"\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero-4x3.jpg",{"alt":609,"src":616},"\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero-1x1.jpg",[597,618,619,620,621,622],"plantain fritters","ivorian snack","overripe plantain","tatale","west african fritters",{"slug":624,"title":625,"shortTitle":626,"nativeName":627,"countrySlug":519,"region":628,"baseServings":432,"prepMinutes":521,"cookMinutes":629,"difficulty":630,"course":631,"diet":632,"mainIngredients":633,"images":634,"keywords":644,"publishedAt":549,"updatedAt":549,"authorSlug":550},"foutou","Foutou Banane (Pounded Plantain and Cassava)","Foutou Banane","Foutou banane","Southern and central Côte d'Ivoire",40,"hard",[525],[527,528,529,530,531],[451,579],[635,638,640,642],{"alt":636,"src":637},"Two smooth pale balls of pounded plantain and cassava foutou in a bowl beside a dish of sauce","\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero.jpg",{"alt":636,"src":639},"\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero-16x9.jpg",{"alt":636,"src":641},"\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero-4x3.jpg",{"alt":636,"src":643},"\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero-1x1.jpg",[624,645,646,647,592,648],"foutou banane","pounded plantain","cassava fufu","west african starch",{"slug":650,"title":651,"shortTitle":652,"nativeName":652,"countrySlug":519,"region":520,"baseServings":432,"prepMinutes":521,"cookMinutes":521,"difficulty":522,"course":653,"diet":655,"mainIngredients":657,"images":659,"keywords":669,"publishedAt":549,"updatedAt":549,"authorSlug":550},"garba","Garba (Attiéké with Fried Tuna)","Garba",[524,654],"main",[656,529,530,531],"pescatarian",[658,579,464,469],"tuna",[660,663,665,667],{"alt":661,"src":662},"Browned cubes of fried tuna piled on pale attiéké with sliced onion, tomato wedges and ground chilli","\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero.jpg",{"alt":661,"src":664},"\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero-16x9.jpg",{"alt":661,"src":666},"\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero-4x3.jpg",{"alt":661,"src":668},"\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero-1x1.jpg",[650,567,670,545,671,593],"fried tuna","abidjan food",{"slug":673,"title":674,"shortTitle":675,"nativeName":675,"countrySlug":519,"region":676,"baseServings":571,"prepMinutes":521,"cookMinutes":677,"restMinutes":678,"difficulty":522,"course":679,"diet":681,"mainIngredients":682,"images":685,"keywords":695,"publishedAt":549,"updatedAt":549,"authorSlug":550},"gnamankoudji","Gnamankoudji (Ivorian Spiced Ginger Juice)","Gnamankoudji","Nationwide",5,240,[680],"drink",[527,528,529,530,531],[683,684,476],"ginger","pineapple",[686,689,691,693],{"alt":687,"src":688},"A tall glass of cloudy pale yellow ginger juice over ice with pineapple and fresh ginger root beside it","\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero.jpg",{"alt":687,"src":690},"\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero-16x9.jpg",{"alt":687,"src":692},"\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero-4x3.jpg",{"alt":687,"src":694},"\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero-1x1.jpg",[673,696,697,698,699,700],"ginger juice","ivorian drink","pineapple ginger","west african beverage","raw ginger",{"slug":702,"title":703,"shortTitle":704,"nativeName":705,"countrySlug":519,"region":706,"baseServings":432,"prepMinutes":521,"cookMinutes":707,"restMinutes":708,"difficulty":575,"course":709,"diet":710,"mainIngredients":712,"images":714,"keywords":724,"publishedAt":549,"updatedAt":549,"authorSlug":550},"kedjenou","Kedjenou (Ivorian Sealed-Pot Chicken Stew)","Kedjenou","Kédjénou","Southern forest belt",70,10,[654],[529,530,711],"halal-friendly",[713,469,683,464],"chicken",[715,718,720,722],{"alt":716,"src":717},"Bone-in chicken pieces in a clay pot with collapsed tomato, onion wedges and a whole red chilli","\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero.jpg",{"alt":716,"src":719},"\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero-16x9.jpg",{"alt":716,"src":721},"\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero-4x3.jpg",{"alt":716,"src":723},"\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero-1x1.jpg",[702,725,726,727,728,729],"ivorian chicken stew","sealed pot cooking","canari","guinea fowl","west african stew",{"slug":731,"title":732,"shortTitle":733,"nativeName":734,"countrySlug":519,"region":676,"baseServings":432,"prepMinutes":735,"cookMinutes":736,"difficulty":575,"course":737,"diet":738,"mainIngredients":739,"images":743,"keywords":753,"publishedAt":549,"updatedAt":549,"authorSlug":550},"ivorian-sauce-arachide","Sauce Arachide (Ivorian Groundnut Stew)","Sauce Arachide","Sauce arachide",25,75,[654],[529,530,711],[740,741,469,742],"peanut-butter","beef-chuck","eggplant",[744,747,749,751],{"alt":745,"src":746},"Thick brown groundnut stew with beef cubes and aubergine, served beside a mound of white rice","\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero.jpg",{"alt":745,"src":748},"\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero-16x9.jpg",{"alt":745,"src":750},"\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero-4x3.jpg",{"alt":745,"src":752},"\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero-1x1.jpg",[754,755,756,757,758,759],"sauce arachide","groundnut stew","peanut stew","ivorian beef stew","west african peanut sauce","maafe",{"slug":761,"title":762,"shortTitle":763,"nativeName":764,"countrySlug":519,"region":600,"baseServings":432,"prepMinutes":430,"cookMinutes":573,"difficulty":522,"course":765,"diet":768,"mainIngredients":769,"images":771,"keywords":781,"publishedAt":549,"updatedAt":549,"authorSlug":550},"sauce-claire","Sauce Claire (Light Aubergine and Okra Broth)","Sauce Claire","Sauce claire",[766,767],"soup","sauce",[656,529,530,531],[742,770,469,464],"okra",[772,775,777,779],{"alt":773,"src":774},"A thin cloudy broth in a bowl with pieces of okra, crushed aubergine and flakes of smoked fish","\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero.jpg",{"alt":773,"src":776},"\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero-16x9.jpg",{"alt":773,"src":778},"\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero-4x3.jpg",{"alt":773,"src":780},"\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero-1x1.jpg",[782,783,784,785,786,787],"sauce claire","okra broth","aubergine sauce","ivorian soup","smoked fish stew","garden egg",{"slug":789,"title":790,"shortTitle":791,"nativeName":792,"countrySlug":519,"region":706,"baseServings":571,"prepMinutes":793,"cookMinutes":794,"difficulty":575,"course":795,"diet":796,"mainIngredients":797,"images":799,"keywords":809,"publishedAt":549,"updatedAt":549,"authorSlug":550},"sauce-graine","Sauce Graine (Ivorian Palm Nut Stew)","Sauce Graine","Sauce graine",30,85,[654],[529,530],[741,798,770,742],"crab",[800,803,805,807],{"alt":801,"src":802},"Deep orange palm nut stew in a pot with beef chunks, crab halves and okra, oil pooling on the surface","\u002Fimages\u002Frecipes\u002Fsauce-graine\u002Fhero.jpg",{"alt":801,"src":804},"\u002Fimages\u002Frecipes\u002Fsauce-graine\u002Fhero-16x9.jpg",{"alt":801,"src":806},"\u002Fimages\u002Frecipes\u002Fsauce-graine\u002Fhero-4x3.jpg",{"alt":801,"src":808},"\u002Fimages\u002Frecipes\u002Fsauce-graine\u002Fhero-1x1.jpg",[810,811,812,813,814,815],"sauce graine","palm nut stew","ivorian sauce","palm nut soup","crab stew","west african cooking",24,false,1788563757802]