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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":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":504,"pronunciation":536,"substitutions":537,"slug":554,"title":555,"shortTitle":556,"nativeName":556,"countrySlug":557,"region":558,"baseServings":472,"prepMinutes":559,"cookMinutes":560,"difficulty":561,"course":562,"diet":564,"mainIngredients":568,"images":569,"keywords":579,"publishedAt":586,"updatedAt":586,"authorSlug":587,"summary":588,"localeSlug":554,"alternates":589},[394,397,400,403,406],{"answer":395,"question":396},"Heating red palm oil well past normal cooking temperature destroys the carotenoids that give it its colour, so it turns from deep orange to clear and then darkens. The flavour changes with it, losing the fresh grassy sweetness and gaining a smoky bitterness. That bitterness is what makes ayamase taste like ayamase, and it is why the step is not optional in the traditional recipe.","What does bleaching palm oil actually do?",{"answer":398,"question":399},"It produces a lot of acrid smoke and the oil is extremely hot, so it demands respect: use a deep pan, never leave it unattended, keep a lid nearby, and work outdoors or under strong extraction with windows open. Overheated oil of any kind also degrades, which is a reason to bleach only what the recipe needs rather than a large batch.","Is bleaching palm oil dangerous?",{"answer":401,"question":402},"Ofada is a group of unpolished rice varieties grown in southwestern Nigeria, short-grained, brownish and speckled, with a pronounced earthy, slightly fermented aroma. Because the bran is left on, it takes longer to cook than white rice and has a firmer bite. It is traditionally served wrapped in leaves and is the intended partner for this stew.","What is ofada rice?",{"answer":404,"question":405},"Either the oil was not bleached, or it was not bleached far enough. The dark olive colour of a finished ayamase comes from the darkened oil coating the peppers, not from cooking the peppers themselves down. If you use fresh red palm oil, the stew stays green and orange-tinged, which is a legitimate variation but a different dish visually.","Why is my ayamase still bright green?",{"answer":407,"question":408},"Very. A traditional pot uses a large quantity of green scotch bonnets and is eaten in small spoonfuls with a lot of plain rice to balance it. To moderate the heat, replace most of the scotch bonnets with green bell peppers or deseeded jalapeños while keeping the total volume of pepper the same, since the peppers are the body of the stew as well as its heat.","How hot is this stew?",[410,411,412,413,414,415],"Bleach the oil outdoors or under a powerful extractor with the windows open. It smokes heavily for several minutes and the smell lingers for hours.","Take the oil off the heat the moment it turns clear and starts to darken. Pushed further it burns and the bitterness stops being pleasant.","Blend the peppers coarse and drain the purée in a sieve for ten minutes — excess pepper water dilutes the oil and slows everything down.","Boil shaki for at least an hour before it joins the pot. Tripe that is merely warmed through stays tough all the way to the table.","Add the boiled eggs whole in the last fifteen minutes so they colour and take on pepper without breaking apart.","Rinse ofada rice several times and expect a stronger smell than you are used to; that fermented note is characteristic, not spoilage.","🫑","Ayamase is a stew built entirely from green peppers. Green bell peppers, green chillies and green scotch bonnets are blended raw and cooked down in palm oil that has been deliberately overheated until it loses its red colour, which is what turns the finished stew from bright green to a dark, smoky olive. Into it go fermented locust beans, assorted offal, cow skin and whole boiled eggs, and the whole thing is served flooded over ofada rice, a short, unpolished local grain with a faintly fermented aroma. The taste is sharp, smoky and seriously hot, and the pool of oil on top is a feature rather than an accident.","The dish belongs to Yoruba Ogun State and travels under several names. Ayamase and ofada stew are used almost interchangeably, though strictly speaking ofada refers to the rice — a locally grown, unpolished variety with a distinctive smell that many first-time eaters find odd and then miss when it is absent. The nickname \"designer stew\" attached itself in Lagos, where the dish became a status item at parties and restaurants, served in leaf wraps with the rice steamed inside them. The origin of the name ayamase is passed down orally, usually attributed to a particular cook whose household recipe spread, and the account is not documented well enough to state as fact.\n\nWhat is documented is the technique, and it is unusual. Bleaching palm oil means heating it far past its normal cooking temperature until it stops being red and turns clear and then dark, giving off a great deal of acrid smoke on the way. The point is flavour: bleached oil loses the grassy sweetness of fresh palm oil and gains a smoky bitterness that defines this stew and no other. It is also genuinely unpleasant to do indoors, and Nigerian cooks who can will do it outside or under a strong extractor with the windows open. This is one of the rare cases where a technique warning is not caution for its own sake.\n\nThe rest of the pot is a study in offal. Shaki, the honeycomb tripe, is boiled long enough to go tender but keeps its chew. Ponmo contributes slipperiness. Boiled eggs go in whole and turn brown and slightly leathery on the outside, absorbing the pepper as they sit. Assorted beef and sometimes liver fill in the rest. None of it is decorative — the stew is designed to be eaten in small quantities with a large quantity of rice, so intensity is the whole strategy. Made properly, a single spoonful is enough to season an entire plate.","Ayamase is a stew that improves over several days, as the bitterness of the bleached oil settles and the pepper spreads through the meats. It keeps 5 days refrigerated under its layer of set oil, which acts as a seal, and freezes for 3 months. Reheat slowly until the oil melts and the sauce loosens; a hard reheat can make the bitterness spike. Remove the boiled eggs before freezing, since their whites turn rubbery and weep on thawing, and add fresh ones when you reheat.",[421,422,423,424],"Walks through bleaching palm oil safely, including the ventilation warning that most recipes skip entirely.","Keeps the peppers green and raw-blended, so the stew develops its colour from the oil rather than from overcooking.","Gives realistic separate cooking times for tripe, cow skin and beef instead of boiling everything into one texture.","Explains what ofada rice is and how to cook it, since the stew was designed around that grain.",[426,427,428,429],"Deep heavy pot","Blender","Extractor fan or an outdoor burner","Sieve for draining the pepper purée",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},55,13,4,1150,46,720,[438],"Ofada rice, ideally steamed in banana or moi moi leaves, with fried plantain on the side.",[440,443,446],{"name":441,"description":442},"Ofada stew with beef only","The same green base and bleached oil without any offal, using chunks of stewing beef alone. Common in restaurants abroad where tripe and cow skin are hard to buy.",{"name":444,"description":445},"Unbleached ayamase","Made with fresh red palm oil straight from the bottle, giving a brighter, sweeter and much greener stew. Some cooks prefer it and consider the bleaching step unnecessary risk.",{"name":447,"description":448},"Ayamase with locust bean and no eggs","A leaner everyday pot with a heavier hand of iru and no boiled eggs, cooked in bulk and eaten through the week with rice or yam.",[450,456,460,463,468,471,476,480,484,486,490,493,496,500],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},400,"tripe","shaki (honeycomb tripe), cleaned and cut into pieces","g","For the meat",{"qty":457,"ref":458,"name":459,"unit":454,"group":455},500,"beef-chuck","stewing beef, in chunks",{"qty":461,"name":462,"unit":454,"group":455,"optional":8},200,"ponmo (cow skin), in strips",{"qty":464,"ref":465,"name":466,"unit":467,"group":455},1,"onion","onion, chopped, for the meat pot","piece",{"qty":469,"name":470,"unit":467,"group":455},2,"stock cubes",{"qty":472,"ref":473,"name":474,"unit":467,"group":475},6,"bell-pepper","green bell peppers, deseeded","For the pepper base",{"qty":477,"ref":478,"name":479,"unit":467,"group":475},8,"green-chili","long green chillies (shombo)",{"qty":433,"ref":481,"name":482,"note":483,"unit":467,"group":475},"scotch-bonnet","green scotch bonnet peppers","use two for a merely hot stew",{"qty":469,"ref":465,"name":485,"unit":467,"group":475},"onions, one blended and one sliced",{"qty":487,"name":488,"unit":489,"group":475},350,"red palm oil, for bleaching","ml",{"qty":469,"name":491,"unit":492,"group":475},"iru (fermented locust beans), rinsed","tbsp",{"qty":469,"ref":494,"name":495,"unit":492,"group":475},"dried-shrimp","ground crayfish",{"qty":472,"ref":497,"name":498,"unit":467,"group":499},"eggs","eggs, hard-boiled and peeled","To finish",{"qty":501,"name":502,"unit":503,"group":499},null,"salt","to taste",[505,509,513,518,522,525,529,533],{"text":506,"title":507,"timerSeconds":508},"Simmer the shaki in salted water for 60 minutes, until a knife goes through without dragging but the tripe still has spring. Add the ponmo for the last 40 minutes so it softens to a translucent chew. Drain both and set aside.","Boil the tripe and cow skin",3600,{"text":510,"title":511,"timerSeconds":512},"In a separate pot, simmer the beef with the chopped onion, stock cubes and a little salt in just enough water to cover for 45 minutes, until tender. Keep the stock; it goes into the stew later.","Cook the beef",2700,{"tip":514,"text":515,"title":516,"timerSeconds":517},"Keep every pepper green. A single red one will turn the finished stew a muddy brown.","Blend the green bell peppers, green chillies, scotch bonnets and one onion to a coarse purée with no added water. Tip it into a sieve set over a bowl and leave it to drain for 10 minutes, discarding the watery liquid that collects.","Blend and drain the peppers",600,{"tip":519,"text":520,"title":521,"timerSeconds":517},"Keep a lid within reach and never walk away. Push the oil past darkening and it burns outright.","Open the windows and turn the extractor to maximum, or work outdoors. Heat the palm oil in a deep pot over medium-high heat for 8 to 12 minutes, until the red colour drains away, the oil turns clear and then begins to darken, and it is smoking steadily. Take it off the heat at that moment.","Bleach the palm oil",{"text":523,"title":524},"Let the oil cool for 5 minutes, then return it to medium heat and fry the sliced onion for 4 minutes until soft. Stir in the iru and crayfish and cook for 2 minutes, until the locust beans smell pungent and start to break down.","Fry the aromatics",{"text":526,"title":527,"timerSeconds":528},"Add the drained pepper purée and cook over medium heat for 25 to 30 minutes, stirring every few minutes. It is ready when the mixture has darkened to a deep olive, thickened considerably, and the oil separates and floats clear on the surface.","Cook the pepper base",1680,{"text":530,"title":531,"timerSeconds":532},"Stir in the tripe, ponmo, beef and about 150 ml of the reserved beef stock, and simmer uncovered for 15 minutes so the meats take on the pepper and the sauce tightens again around them.","Add the meats",900,{"text":534,"title":535,"timerSeconds":517},"Slide the whole boiled eggs into the stew, spoon sauce over them and simmer gently for a final 10 minutes until they have turned brown at the surface. Taste for salt, then rest off the heat before serving over ofada rice.","Finish with the eggs","ah-yah-MAH-say",[538,542,546,550],{"note":539,"swap":540,"original":541},"Avoids the smoke entirely at the cost of the stew's defining bitterness and its dark colour. The result is a decent green pepper stew rather than ayamase.","Half unbleached palm oil, half neutral oil, with a pinch of smoked paprika","Bleached palm oil",{"note":543,"swap":544,"original":545},"Adjust for heat, not colour — the stew needs to stay entirely green at the blending stage, so no red peppers of any kind.","Green jalapeños plus a couple of green bird's eye chillies","Green scotch bonnets and green chillies",{"note":547,"swap":548,"original":549},"Perfectly workable and much easier to source. You lose the textural range that is a large part of why the dish is eaten in small, intense spoonfuls.","Extra stewing beef, or chicken thighs","Shaki (tripe) and ponmo",{"note":551,"swap":552,"original":553},"Brown rice is closer in bite and colour. Neither has the fermented aroma of true ofada, which is grown in southwestern Nigeria and sold at West African grocers.","Brown rice, or ordinary long-grain white rice","Ofada rice","ayamase","Ayamase (Ofada Green Pepper Stew)","Ayamase","nigeria","South-West",40,100,"hard",[563],"main",[565,566,567],"gluten-free","dairy-free","halal-friendly",[473,478,497,452],[570,573,575,577],{"alt":571,"src":572},"Dark green ayamase pepper stew with boiled eggs and tripe, spooned over speckled ofada rice","\u002Fimages\u002Frecipes\u002Fayamase\u002Fhero.jpg",{"alt":571,"src":574},"\u002Fimages\u002Frecipes\u002Fayamase\u002Fhero-16x9.jpg",{"alt":571,"src":576},"\u002Fimages\u002Frecipes\u002Fayamase\u002Fhero-4x3.jpg",{"alt":571,"src":578},"\u002Fimages\u002Frecipes\u002Fayamase\u002Fhero-1x1.jpg",[554,580,581,582,583,584,585],"ofada stew","green pepper stew","designer stew","yoruba","palm oil","ofada rice","2026-08-20","dishroute-kitchen","Green peppers and chillies blended raw, then cooked long in bleached palm oil with locust beans, tripe, cow skin and boiled eggs into the dark, oily stew served over unpolished ofada rice.",{"en":590},"\u002Frecipe\u002Fayamase",{"items":592,"total":727,"page":464,"limit":856,"hasMore":857},[593,626,636,665,692,720,749,772,798,827],{"slug":594,"title":595,"shortTitle":596,"nativeName":597,"countrySlug":557,"baseServings":433,"prepMinutes":559,"cookMinutes":598,"restMinutes":599,"difficulty":600,"course":601,"diet":604,"mainIngredients":608,"images":609,"keywords":619,"publishedAt":586,"updatedAt":586,"authorSlug":587},"akara","Akara (Nigerian Fried Bean Fritters)","Akara","Àkàrà",25,120,"easy",[602,603],"breakfast","snack",[605,606,565,566,607,567],"vegan","vegetarian","nut-free",[465,481],[610,613,615,617],{"alt":611,"src":612},"Golden-brown akara bean fritters draining on a wire rack, one broken open to show the light interior","\u002Fimages\u002Frecipes\u002Fakara\u002Fhero.jpg",{"alt":611,"src":614},"\u002Fimages\u002Frecipes\u002Fakara\u002Fhero-16x9.jpg",{"alt":611,"src":616},"\u002Fimages\u002Frecipes\u002Fakara\u002Fhero-4x3.jpg",{"alt":611,"src":618},"\u002Fimages\u002Frecipes\u002Fakara\u002Fhero-1x1.jpg",[594,620,621,622,623,624,625],"bean fritters","black-eyed peas","nigerian breakfast","kosai","pap","street food",{"slug":554,"title":555,"shortTitle":556,"nativeName":556,"countrySlug":557,"region":558,"baseServings":472,"prepMinutes":559,"cookMinutes":560,"difficulty":561,"course":627,"diet":628,"mainIngredients":629,"images":630,"keywords":635,"publishedAt":586,"updatedAt":586,"authorSlug":587},[563],[565,566,567],[473,478,497,452],[631,632,633,634],{"alt":571,"src":572},{"alt":571,"src":574},{"alt":571,"src":576},{"alt":571,"src":578},[554,580,581,582,583,584,585],{"slug":637,"title":638,"shortTitle":639,"nativeName":640,"countrySlug":557,"region":558,"baseServings":472,"prepMinutes":641,"cookMinutes":642,"difficulty":643,"course":644,"diet":646,"mainIngredients":647,"images":649,"keywords":659,"publishedAt":586,"updatedAt":586,"authorSlug":587},"efo-riro","Efo Riro (Yoruba Spinach and Pepper Stew)","Efo Riro","Ẹ̀fọ́ rírò",30,70,"medium",[563,645],"soup",[565,566,567],[648,473,481,458],"spinach",[650,653,655,657],{"alt":651,"src":652},"Thick efo riro stew of dark greens in orange palm oil with chunks of beef and smoked fish","\u002Fimages\u002Frecipes\u002Fefo-riro\u002Fhero.jpg",{"alt":651,"src":654},"\u002Fimages\u002Frecipes\u002Fefo-riro\u002Fhero-16x9.jpg",{"alt":651,"src":656},"\u002Fimages\u002Frecipes\u002Fefo-riro\u002Fhero-4x3.jpg",{"alt":651,"src":658},"\u002Fimages\u002Frecipes\u002Fefo-riro\u002Fhero-1x1.jpg",[660,583,661,584,662,663,664],"efo riro","spinach stew","iru","nigerian stew","assorted meat",{"slug":666,"title":667,"shortTitle":668,"nativeName":669,"countrySlug":557,"baseServings":472,"prepMinutes":598,"cookMinutes":670,"difficulty":643,"course":671,"diet":672,"mainIngredients":673,"images":675,"keywords":685,"publishedAt":586,"updatedAt":586,"authorSlug":587},"nigerian-egusi-soup","Egusi Soup (Nigerian Melon Seed and Greens Stew)","Egusi Soup","Ọbẹ̀ efo elegusi",90,[645,563],[565,566],[674,648,481,494],"goat",[676,679,681,683],{"alt":677,"src":678},"Bowl of thick orange egusi soup with melon seed curds, goat meat and dark shredded greens","\u002Fimages\u002Frecipes\u002Fnigerian-egusi-soup\u002Fhero.jpg",{"alt":677,"src":680},"\u002Fimages\u002Frecipes\u002Fnigerian-egusi-soup\u002Fhero-16x9.jpg",{"alt":677,"src":682},"\u002Fimages\u002Frecipes\u002Fnigerian-egusi-soup\u002Fhero-4x3.jpg",{"alt":677,"src":684},"\u002Fimages\u002Frecipes\u002Fnigerian-egusi-soup\u002Fhero-1x1.jpg",[686,687,688,584,689,690,691],"egusi soup","melon seeds","nigerian soup","swallow","bitterleaf","west african",{"slug":693,"title":694,"shortTitle":695,"nativeName":696,"countrySlug":557,"region":558,"baseServings":433,"prepMinutes":697,"cookMinutes":698,"difficulty":643,"course":699,"diet":701,"mainIngredients":702,"images":704,"keywords":714,"publishedAt":586,"updatedAt":586,"authorSlug":587},"nigerian-pounded-yam","Iyan (Nigerian Pounded Yam Swallow)","Iyan","Iyán",15,35,[700],"side",[605,606,565,566,607,567],[703],"yam",[705,708,710,712],{"alt":706,"src":707},"Smooth white ball of Nigerian pounded yam on a plate beside a bowl of dark soup","\u002Fimages\u002Frecipes\u002Fnigerian-pounded-yam\u002Fhero.jpg",{"alt":706,"src":709},"\u002Fimages\u002Frecipes\u002Fnigerian-pounded-yam\u002Fhero-16x9.jpg",{"alt":706,"src":711},"\u002Fimages\u002Frecipes\u002Fnigerian-pounded-yam\u002Fhero-4x3.jpg",{"alt":706,"src":713},"\u002Fimages\u002Frecipes\u002Fnigerian-pounded-yam\u002Fhero-1x1.jpg",[715,716,689,717,718,583,719],"pounded yam","iyan","white yam","nigerian","fufu",{"slug":721,"title":722,"shortTitle":723,"nativeName":724,"countrySlug":557,"baseServings":472,"prepMinutes":725,"cookMinutes":726,"restMinutes":727,"difficulty":643,"course":728,"diet":729,"mainIngredients":730,"images":733,"keywords":743,"publishedAt":586,"updatedAt":586,"authorSlug":587},"nigerian-jollof-rice","Jollof Rice (Nigerian Tomato and Pepper Rice)","Jollof Rice","Jollof rice",20,75,10,[563],[565,566,567],[731,732,473,481],"rice","tomato",[734,737,739,741],{"alt":735,"src":736},"Pot of deep red Nigerian jollof rice with separate grains, sliced onion and fried plantain alongside","\u002Fimages\u002Frecipes\u002Fnigerian-jollof-rice\u002Fhero.jpg",{"alt":735,"src":738},"\u002Fimages\u002Frecipes\u002Fnigerian-jollof-rice\u002Fhero-16x9.jpg",{"alt":735,"src":740},"\u002Fimages\u002Frecipes\u002Fnigerian-jollof-rice\u002Fhero-4x3.jpg",{"alt":735,"src":742},"\u002Fimages\u002Frecipes\u002Fnigerian-jollof-rice\u002Fhero-1x1.jpg",[744,718,691,745,746,747,748],"jollof rice","one pot rice","scotch bonnet","party jollof","tomato rice",{"slug":750,"title":751,"shortTitle":752,"nativeName":753,"countrySlug":557,"baseServings":472,"prepMinutes":698,"cookMinutes":431,"restMinutes":599,"difficulty":600,"course":754,"diet":755,"mainIngredients":756,"images":757,"keywords":767,"publishedAt":586,"updatedAt":586,"authorSlug":587},"moi-moi","Moi Moi (Nigerian Steamed Bean Pudding)","Moi Moi","Mọ́í mọ́í",[700,602],[565,566,607,567],[473,465,497,481],[758,761,763,765],{"alt":759,"src":760},"Sliced orange moi moi bean pudding on a plate showing a quarter of boiled egg in the centre","\u002Fimages\u002Frecipes\u002Fmoi-moi\u002Fhero.jpg",{"alt":759,"src":762},"\u002Fimages\u002Frecipes\u002Fmoi-moi\u002Fhero-16x9.jpg",{"alt":759,"src":764},"\u002Fimages\u002Frecipes\u002Fmoi-moi\u002Fhero-4x3.jpg",{"alt":759,"src":766},"\u002Fimages\u002Frecipes\u002Fmoi-moi\u002Fhero-1x1.jpg",[768,769,621,718,770,584,771],"moi moi","bean pudding","steamed","party food",{"slug":773,"title":774,"shortTitle":775,"nativeName":775,"countrySlug":557,"region":776,"baseServings":433,"prepMinutes":598,"cookMinutes":777,"difficulty":643,"course":778,"diet":780,"mainIngredients":781,"images":782,"keywords":792,"publishedAt":586,"updatedAt":586,"authorSlug":587},"nkwobi","Nkwobi (Igbo Spiced Cow Foot in Palm Oil)","Nkwobi","South-East",125,[779],"appetizer",[565,566,607,567],[465,481,494],[783,786,788,790],{"alt":784,"src":785},"Wooden bowl of nkwobi cow foot coated in yellow palm oil paste, topped with shredded utazi and onion 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