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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":431,"serveWith":438,"variations":440,"ingredients":450,"instructions":471,"pronunciation":499,"substitutions":500,"slug":513,"title":514,"shortTitle":515,"nativeName":515,"countrySlug":516,"region":517,"baseServings":518,"prepMinutes":519,"cookMinutes":520,"restMinutes":521,"difficulty":522,"course":523,"diet":525,"mainIngredients":531,"images":532,"keywords":542,"publishedAt":548,"updatedAt":548,"authorSlug":549,"summary":550,"localeSlug":513,"alternates":551},[394,397,400,403,406],{"answer":395,"question":396},"Mildly sour and slightly yeasty, with the neutral starchy background of cassava underneath. The tang is gentle rather than sharp, closer to a light sourdough than to vinegar, and it is what makes attiéké work under fatty grilled fish or a rich palm nut sauce. Texture matters as much as flavour: separate, moist granules, never sticky.","What does attiéké taste like?",{"answer":398,"question":399},"No, only similar in appearance. Couscous is rolled from semolina, which is wheat, and contains gluten. Attiéké is made from fermented cassava root, contains no gluten at all, and is sour rather than neutral. The visual resemblance is why French speakers sometimes call it couscous de manioc.","Is attiéké the same as couscous?",{"answer":401,"question":402},"Cassava contains cyanogenic compounds, more so in bitter varieties, and the traditional chain of grating, fermenting, pressing and cooking reduces them to safe levels. Fermentation also breaks down the starch enough to give attiéké its light texture and its characteristic sour flavour, so it does two jobs at once.","Why does cassava need to be fermented?",{"answer":404,"question":405},"You can, but expect a different result. Wild fermentation of grated cassava does happen on its own if you leave it warm and covered for two to three days, though it is slower and less predictable, and the acidity is thinner. A spoonful of dough saved from a previous batch or bought from an African grocer gives a much more reliable sourness.","Can I make attiéké without a starter?",{"answer":407,"question":408},"About 200 g of steamed attiéké per person as the starch for a main meal, a little more if it is the centre of the plate as in garba. Two kilos of raw cassava yields roughly 1.2 kg finished, since a large amount of water is pressed out along the way.","How much attiéké is one serving?",[410,411,412,413,414,415],"Sweet cassava, sold fresh or frozen in African and Caribbean shops, is the practical choice at home. Buy roots that are firm and unblemished, and reject any with grey or blue streaks in the flesh.","Press the fermented mash much harder than feels reasonable. A wet mash cannot be granulated — it smears through the sieve into paste instead of breaking into grains.","Rub, do not push. Move the dried mash across the sieve with your palm in circles so it crumbles; forcing it straight down compacts it.","Steam in a cloth-lined basket rather than directly on metal, or the smallest granules fall through and clog the holes.","The finished attiéké should be loose enough to fall off a fork in separate grains while still feeling moist. If it looks dry and dusty, sprinkle over warm salted water and steam for five more minutes.","Save 200 g of your fermented dough in the fridge as the starter for the next batch — it will keep about a week, or several months frozen.","🍚","Attiéké is cassava turned into something close to couscous: the root is grated, mixed with a fermented starter, left to sour for a couple of days, pressed of its liquid, rubbed through a sieve into loose granules and steamed. The result is pale, light and slightly damp, with a distinct lactic tang that separates it immediately from plain boiled cassava — a little like sourdough, a little like fresh cheese, and never bland. It is eaten hot or at room temperature under grilled fish, fried tuna, palm nut sauce or simply with raw onion and chilli. Making it from scratch is a two-day project rather than a difficult one; almost all the work is waiting, and the only real skill is judging when the pressed mass is dry enough to granulate cleanly.","Attiéké belongs to the lagoon peoples of southern Côte d'Ivoire — the Ébrié, Adjoukrou, Alladian and Avikam communities around what is now Abidjan — and it was their household food long before it became a national one. Cassava itself is not African; it arrived from South America through Portuguese trade routes and was adopted so completely across West and Central Africa that it now feeds more people there than in its homeland. Fermenting it was not originally about flavour. Bitter cassava varieties contain cyanogenic compounds, and grating plus fermentation plus pressing plus heat is the traditional processing chain that makes the root safe. The sourness is a by-product that became the point.\n\nThe starter is what makes attiéké attiéké. Cooks keep a portion of previously fermented cassava dough, known regionally as magnan or placali, and use it to inoculate each new batch, so a household's attiéké carries a continuous microbial lineage in the same way a sourdough culture does. Different communities produce noticeably different results — coarser or finer granules, more or less sour — and Ivorians will argue at length about whose is best, with attiéké from the Adjoukrou area of Dabou holding particular prestige.\n\nIt is also one of the clearer cases of a dish having a home. Cassava starches are eaten across the whole region — gari in Ghana, Nigeria and Benin, farinha in Brazil, chikwangue in Congo — but attiéké specifically, as steamed sour granules, is Ivorian in a way that most West African dishes are not, and it has been granted a protected geographical indication for that reason. That said, it now travels: it is sold across neighbouring countries and in African groceries worldwide, both fresh and freeze-dried, and plenty of Ivorian families abroad simply buy it. Making your own is worth doing once, to understand what the sourness is and why the texture matters.","Steamed attiéké keeps 3 days in the fridge in a sealed container and firms up considerably when cold. Revive it by sprinkling with a little water and steaming for 5 minutes, or microwaving covered — it comes back almost exactly. It freezes for 3 months in portions. The unsteamed fermented granules can also be spread out and air-dried for long storage, which is what commercial dried attiéké is.",[421,422,423,424],"Explains the fermentation as a process with visible checkpoints, not a vague instruction to wait.","Covers granulating properly — the step that decides whether you get fluffy attiéké or damp lumps.","Steams in two stages, which is how the granules cook through without turning gluey.","Honest about the starter: what it is, how to get one, and what to do if you have none.",[426,427,428,429,430],"Coarse grater or food processor","Large bowl and clean cloth for fermenting","Cloth or muslin plus a heavy weight for pressing","Coarse sieve","Steamer basket",{"fat":432,"carbs":433,"fiber":434,"sodium":435,"protein":436,"calories":437,"estimated":8},5,68,3,320,2,300,[439],"Grilled fish with onion and chilli, sauce graine, sauce arachide, or fried tuna as garba.",[441,444,447],{"name":442,"description":443},"Attiéké garba","Coarser-grained attiéké, deliberately made with larger granules, which is what street kiosks serve under fried tuna.",{"name":445,"description":446},"Attiéké rouge","Fluffed with red palm oil instead of neutral oil, turning the granules a warm orange and adding a faint fruity note.",{"name":448,"description":449},"Placali","The same fermented cassava dough taken in the other direction — cooked and stirred into a smooth, elastic paste rather than steamed into grains.",[451,455,460,463,467],{"qty":436,"ref":452,"name":453,"unit":454},"cassava","fresh cassava root, peeled and woody core removed","kg",{"qty":456,"name":457,"note":458,"unit":459},200,"fermented cassava starter dough (magnan)","saved from a previous batch or bought from an African grocer","g",{"qty":436,"name":461,"unit":462},"red palm oil or neutral oil","tbsp",{"qty":464,"name":465,"unit":466},1.5,"fine salt","tsp",{"qty":468,"name":469,"unit":470,"noScale":8},100,"warm water, for loosening","ml",[472,476,481,485,489,492,496],{"tip":473,"text":474,"title":475},"Work in cold water if the pieces start to discolour, and discard any root that smells sharp or looks grey inside.","Cut {qty:cassava} of cassava into lengths, strip off the thick brown skin and the pink layer beneath it, and pull out the fibrous cord running down the centre. Grate the white flesh coarsely, or pulse it in a processor until it looks like wet snow with no lumps larger than a lentil.","Peel and grate the cassava",{"tip":477,"text":478,"title":479,"timerSeconds":480},"A faint yeasty smell is right. Anything ammoniac or mouldy means the batch has gone wrong — start again.","Knead the starter dough thoroughly through the grated cassava until the colour is uniform, pack it into a bowl, cover with a damp cloth and leave somewhere warm for 48 hours. It is ready when it smells clearly sour and slightly alcoholic and a squeezed handful weeps cloudy liquid.","Inoculate and ferment",172800,{"text":482,"title":483,"timerSeconds":484},"Tip the mash into a cloth, twist the top closed and set it under a chopping board weighted with something heavy for 4 hours, draining the liquid away as it collects. The mass should end up crumbly and cool, holding its shape only briefly when squeezed.","Press out the liquid",14400,{"text":486,"title":487,"timerSeconds":488},"Rub the pressed mass across a coarse sieve with the flat of your hand, in circles, so it breaks into loose grains roughly the size of coarse semolina. Pick out and discard any remaining fibres. Spread the granules on a tray and leave them uncovered for 20 minutes to dry at the surface.","Granulate",1200,{"text":490,"title":491,"timerSeconds":488},"Line a steamer basket with a damp cloth, heap the granules in loosely without packing them, and steam over vigorously boiling water for 20 minutes. The grains will darken slightly and start to look translucent at the edges rather than chalky white.","First steam",{"text":493,"title":494,"timerSeconds":495},"Turn the attiéké into a bowl, sprinkle over the warm water mixed with the salt, and break up every clump with a fork until the grains fall apart individually. Return to the steamer for a final 12 minutes, until a grain crushed between finger and thumb is soft all the way through with no chalky centre.","Loosen and steam again",720,{"text":497,"title":498},"Stir the oil through while the attiéké is still hot, lifting and separating rather than mashing. Taste for salt and serve warm, mounded on the plate with the sauce or grilled fish alongside rather than poured over.","Fluff and serve","ah-tyeh-KEH",[501,505,509],{"note":502,"swap":503,"original":504},"Neither is traditional and the sourness is different — cleaner and less complex. If an African grocer near you sells attiéké dough, buy some and use a fistful as your first starter.","A tablespoon of plain live yogurt whey, or a batch left to ferment 24 hours longer without any starter","Fermented cassava starter (magnan)",{"note":506,"swap":507,"original":508},"Widely available and perfectly good. Drain it well before grating, as it carries more water than fresh root.","Frozen peeled cassava, thawed","Fresh cassava root",{"note":510,"swap":511,"original":512},"Rehydrate 250 g with 350 ml of hot salted water, cover for 10 minutes, then steam 10 minutes and fluff. Not the same texture, but a genuinely common shortcut in Ivorian households abroad.","Dried attiéké from an African grocer","The whole process","attieke","Attiéké (Ivorian Fermented Cassava Couscous)","Attiéké","ivory-coast","Lagoon coast around Abidjan",6,60,35,3120,"medium",[524],"side",[526,527,528,529,530],"vegan","vegetarian","gluten-free","dairy-free","nut-free",[452],[533,536,538,540],{"alt":534,"src":535},"A mound of pale steamed attiéké granules with a fork lifting loose grains from the pile","\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero.jpg",{"alt":534,"src":537},"\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero-16x9.jpg",{"alt":534,"src":539},"\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero-4x3.jpg",{"alt":534,"src":541},"\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero-1x1.jpg",[513,543,544,545,546,547],"fermented cassava","ivorian side dish","cassava couscous","gluten free starch","west african","2026-08-20","dishroute-kitchen","Grated cassava fermented for two days, pressed dry, rubbed into granules and steamed until fluffy. The faintly sour Ivorian starch that half the national menu sits on.",{"en":552},"\u002Frecipe\u002Fattieke",{"items":554,"total":710,"page":818,"limit":819,"hasMore":820},[555,588,598,625,651,674,703,732,762,790],{"slug":556,"title":557,"shortTitle":558,"nativeName":558,"countrySlug":516,"region":559,"baseServings":560,"prepMinutes":561,"cookMinutes":562,"difficulty":563,"course":564,"diet":566,"mainIngredients":567,"images":572,"keywords":582,"publishedAt":548,"updatedAt":548,"authorSlug":549},"alloco","Alloco (Ivorian Fried Ripe Plantain)","Alloco","Abidjan",4,15,20,"easy",[565,524],"street-food",[526,527,528,529,530],[568,569,570,571],"plantain","onion","tomato","scotch-bonnet",[573,576,578,580],{"alt":574,"src":575},"Golden-brown fried plantain slices piled on a plate with chopped onion, tomato and chilli relish","\u002Fimages\u002Frecipes\u002Falloco\u002Fhero.jpg",{"alt":574,"src":577},"\u002Fimages\u002Frecipes\u002Falloco\u002Fhero-16x9.jpg",{"alt":574,"src":579},"\u002Fimages\u002Frecipes\u002Falloco\u002Fhero-4x3.jpg",{"alt":574,"src":581},"\u002Fimages\u002Frecipes\u002Falloco\u002Fhero-1x1.jpg",[556,583,584,585,586,587],"fried plantain","ivorian street food","ripe plantain","plantain snack","abidjan",{"slug":513,"title":514,"shortTitle":515,"nativeName":515,"countrySlug":516,"region":517,"baseServings":518,"prepMinutes":519,"cookMinutes":520,"restMinutes":521,"difficulty":522,"course":589,"diet":590,"mainIngredients":591,"images":592,"keywords":597,"publishedAt":548,"updatedAt":548,"authorSlug":549},[524],[526,527,528,529,530],[452],[593,594,595,596],{"alt":534,"src":535},{"alt":534,"src":537},{"alt":534,"src":539},{"alt":534,"src":541},[513,543,544,545,546,547],{"slug":599,"title":600,"shortTitle":601,"nativeName":601,"countrySlug":516,"region":602,"baseServings":518,"prepMinutes":561,"cookMinutes":562,"difficulty":563,"course":603,"diet":605,"mainIngredients":606,"images":609,"keywords":619,"publishedAt":548,"updatedAt":548,"authorSlug":549},"claclo","Claclo (Ivorian Sweet Plantain Fritters)","Claclo","Southern Côte d'Ivoire",[604,565],"snack",[526,527,529,530],[568,607,608],"flour","nutmeg",[610,613,615,617],{"alt":611,"src":612},"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":611,"src":614},"\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero-16x9.jpg",{"alt":611,"src":616},"\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero-4x3.jpg",{"alt":611,"src":618},"\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero-1x1.jpg",[599,620,621,622,623,624],"plantain fritters","ivorian snack","overripe plantain","tatale","west african fritters",{"slug":626,"title":627,"shortTitle":628,"nativeName":629,"countrySlug":516,"region":630,"baseServings":560,"prepMinutes":562,"cookMinutes":631,"difficulty":632,"course":633,"diet":634,"mainIngredients":635,"images":636,"keywords":646,"publishedAt":548,"updatedAt":548,"authorSlug":549},"foutou","Foutou Banane (Pounded Plantain and Cassava)","Foutou Banane","Foutou banane","Southern and central Côte d'Ivoire",40,"hard",[524],[526,527,528,529,530],[568,452],[637,640,642,644],{"alt":638,"src":639},"Two smooth pale balls of pounded plantain and cassava foutou in a bowl beside a dish of sauce","\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero.jpg",{"alt":638,"src":641},"\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero-16x9.jpg",{"alt":638,"src":643},"\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero-4x3.jpg",{"alt":638,"src":645},"\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero-1x1.jpg",[626,647,648,649,544,650],"foutou banane","pounded plantain","cassava fufu","west african starch",{"slug":652,"title":653,"shortTitle":654,"nativeName":654,"countrySlug":516,"region":559,"baseServings":560,"prepMinutes":562,"cookMinutes":562,"difficulty":563,"course":655,"diet":657,"mainIngredients":659,"images":661,"keywords":671,"publishedAt":548,"updatedAt":548,"authorSlug":549},"garba","Garba (Attiéké with Fried Tuna)","Garba",[565,656],"main",[658,528,529,530],"pescatarian",[660,452,569,570],"tuna",[662,665,667,669],{"alt":663,"src":664},"Browned cubes of fried tuna piled on pale attiéké with sliced onion, tomato wedges and ground chilli","\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero.jpg",{"alt":663,"src":666},"\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero-16x9.jpg",{"alt":663,"src":668},"\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero-4x3.jpg",{"alt":663,"src":670},"\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero-1x1.jpg",[652,513,672,584,673,545],"fried tuna","abidjan food",{"slug":675,"title":676,"shortTitle":677,"nativeName":677,"countrySlug":516,"region":678,"baseServings":518,"prepMinutes":562,"cookMinutes":432,"restMinutes":679,"difficulty":563,"course":680,"diet":682,"mainIngredients":683,"images":687,"keywords":697,"publishedAt":548,"updatedAt":548,"authorSlug":549},"gnamankoudji","Gnamankoudji (Ivorian Spiced Ginger Juice)","Gnamankoudji","Nationwide",240,[681],"drink",[526,527,528,529,530],[684,685,686],"ginger","pineapple","lemon",[688,691,693,695],{"alt":689,"src":690},"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":689,"src":692},"\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero-16x9.jpg",{"alt":689,"src":694},"\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero-4x3.jpg",{"alt":689,"src":696},"\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero-1x1.jpg",[675,698,699,700,701,702],"ginger juice","ivorian drink","pineapple ginger","west african beverage","raw ginger",{"slug":704,"title":705,"shortTitle":706,"nativeName":707,"countrySlug":516,"region":708,"baseServings":560,"prepMinutes":562,"cookMinutes":709,"restMinutes":710,"difficulty":522,"course":711,"diet":712,"mainIngredients":714,"images":716,"keywords":726,"publishedAt":548,"updatedAt":548,"authorSlug":549},"kedjenou","Kedjenou (Ivorian Sealed-Pot Chicken Stew)","Kedjenou","Kédjénou","Southern forest belt",70,10,[656],[528,529,713],"halal-friendly",[715,570,684,569],"chicken",[717,720,722,724],{"alt":718,"src":719},"Bone-in chicken pieces in a clay pot with collapsed tomato, onion wedges and a whole red chilli","\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero.jpg",{"alt":718,"src":721},"\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero-16x9.jpg",{"alt":718,"src":723},"\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero-4x3.jpg",{"alt":718,"src":725},"\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero-1x1.jpg",[704,727,728,729,730,731],"ivorian chicken stew","sealed pot cooking","canari","guinea fowl","west african stew",{"slug":733,"title":734,"shortTitle":735,"nativeName":736,"countrySlug":516,"region":678,"baseServings":560,"prepMinutes":737,"cookMinutes":738,"difficulty":522,"course":739,"diet":740,"mainIngredients":741,"images":745,"keywords":755,"publishedAt":548,"updatedAt":548,"authorSlug":549},"ivorian-sauce-arachide","Sauce Arachide (Ivorian Groundnut Stew)","Sauce Arachide","Sauce arachide",25,75,[656],[528,529,713],[742,743,570,744],"peanut-butter","beef-chuck","eggplant",[746,749,751,753],{"alt":747,"src":748},"Thick brown groundnut stew with beef cubes and aubergine, served beside a mound of white rice","\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero.jpg",{"alt":747,"src":750},"\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero-16x9.jpg",{"alt":747,"src":752},"\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero-4x3.jpg",{"alt":747,"src":754},"\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero-1x1.jpg",[756,757,758,759,760,761],"sauce arachide","groundnut stew","peanut stew","ivorian beef stew","west african peanut sauce","maafe",{"slug":763,"title":764,"shortTitle":765,"nativeName":766,"countrySlug":516,"region":602,"baseServings":560,"prepMinutes":561,"cookMinutes":520,"difficulty":563,"course":767,"diet":770,"mainIngredients":771,"images":773,"keywords":783,"publishedAt":548,"updatedAt":548,"authorSlug":549},"sauce-claire","Sauce Claire (Light Aubergine and Okra Broth)","Sauce Claire","Sauce claire",[768,769],"soup","sauce",[658,528,529,530],[744,772,570,569],"okra",[774,777,779,781],{"alt":775,"src":776},"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":775,"src":778},"\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero-16x9.jpg",{"alt":775,"src":780},"\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero-4x3.jpg",{"alt":775,"src":782},"\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero-1x1.jpg",[784,785,786,787,788,789],"sauce claire","okra broth","aubergine sauce","ivorian soup","smoked fish stew","garden egg",{"slug":791,"title":792,"shortTitle":793,"nativeName":794,"countrySlug":516,"region":708,"baseServings":518,"prepMinutes":795,"cookMinutes":796,"difficulty":522,"course":797,"diet":798,"mainIngredients":799,"images":801,"keywords":811,"publishedAt":548,"updatedAt":548,"authorSlug":549},"sauce-graine","Sauce Graine (Ivorian Palm Nut Stew)","Sauce 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