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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":469,"pronunciation":490,"substitutions":491,"slug":504,"title":505,"shortTitle":506,"nativeName":506,"countrySlug":507,"region":508,"baseServings":509,"prepMinutes":510,"cookMinutes":511,"difficulty":512,"course":513,"diet":515,"mainIngredients":521,"images":522,"keywords":532,"publishedAt":539,"updatedAt":539,"authorSlug":540,"summary":541,"localeSlug":504,"alternates":542},[394,397,400,403,406],{"answer":395,"question":396},"They start from the same fermented corn dough but are cooked differently. Banku is stirred hard in a pot with grated cassava until smooth and served hot as a soft ball. Kenkey is partly cooked, wrapped in corn husks or plantain leaves and steamed for a long time, which makes it denser, sourer and firm enough to keep for a couple of days.","What is the difference between banku and kenkey?",{"answer":398,"question":399},"Either the dough went into hot water, or the stirring stopped too early. Always whisk the doughs into cold water first so they disperse before any heat is applied, and keep beating through the difficult stiff stage in the middle — that is when lumps break down. A round spoon also leaves lumps that a flat wooden paddle would crush against the pot wall.","Why is my banku lumpy?",{"answer":401,"question":402},"You can approximate it. Whisk fine white cornmeal with water and a few spoons of live yogurt and leave it covered at room temperature for about two days until it smells distinctly sour. It will not have the depth of properly milled fermented maize, but it produces a recognisable, sour, workable banku.","Can I make banku without fermented corn dough?",{"answer":404,"question":405},"It pulls away from the sides of the pot in one mass, looks glossy rather than matt, and tastes cleanly sour with no chalky raw-flour edge. Undercooked banku has a dry, powdery finish on the tongue and sits heavily afterwards. If you find that, add a little hot water and keep working it over the heat.","How do I know when banku is fully cooked?",{"answer":407,"question":408},"Yes, and it should be noticeably so. The corn dough is fermented for days precisely to develop that lactic tang, which cuts through rich, oily and fiercely peppery accompaniments like grilled tilapia and okro stew. Banku that tastes flat and neutral has usually been made with underfermented dough.","Is banku sour on purpose?",[410,411,412,413,414,415],"Whisk the doughs into cold water before the pot goes on the heat. Adding dough to hot water guarantees lumps that will not break down later.","Use a flat-ended wooden spatula, not a spoon. You need to scrape the base and press against the sides, and a round spoon slides past both.","Keep the heat at medium and never walk away. Banku catches on the bottom in under a minute and burnt corn dough scents the whole batch.","Push through the stage where it goes stiff and lumpy and your arm complains — that is the halfway point, not a failure. It smooths out on the far side.","Taste before shaping. Properly cooked banku tastes sour and clean; if there is any raw, chalky flour note left, add a splash of hot water and work it for another five minutes.","Shape with a wet spoon or wet hands against the inside of a bowl, rolling until the surface is smooth and shiny. Dry contact tears the surface.","🌽","Banku is a cooked dough of fermented maize and cassava, stirred over a flame until it stops tasting raw and turns glossy, dense and slightly elastic. The flavour is its distinguishing feature: a clean lactic sourness from the fermented corn, closer to sourdough or plain yogurt than to anything sweet, which is exactly why it stands up to fiery grilled fish and thick okro stew. Texture is firmer and heavier than fufu and it is shaped into a smooth ball rather than pounded. Anyone who has stirred a pot of it will tell you the work is in the arm.","Banku belongs first to the Ga and Ewe kitchens of the coast and the Volta, and it starts days before anyone lights a stove. Whole maize is soaked, milled and left to ferment for two or three days until it smells sharp and sour; grated cassava is fermented separately. Those two doughs, mixed roughly three parts corn to one part cassava, are what the whole dish rests on. In Accra fermented corn dough is bought fresh by weight from the market rather than made at home, which is why the recipe reads as short — most of the work happened at someone else's premises.\n\nThe cooking is a technique rather than a set of steps. The slurry goes into a pot over medium heat and is beaten continuously with a broad wooden paddle, the banku ta, held against the base at an angle so nothing catches. It thickens, then it seizes, then it goes lumpy and difficult, and then — if you keep working it — it smooths out into a single mass that pulls away from the pot. Stopping during the lumpy stage is why home banku so often comes out grainy. In chop bars the pot is braced between the cook's feet so both arms can be used.\n\nWhat it is served with is close to fixed. Grilled tilapia with fresh ground pepper is the classic Accra plate, sold from open-air grills across the city; okro stew or okro soup with crab and smoked fish is the other. Banku also has a family of relatives worth knowing: kenkey is the same fermented corn dough shaped and steamed in husks rather than stirred, and akple is the Ewe version with a different corn-to-cassava balance. Ghanaians distinguish them easily and are quick to correct anyone who does not.","Banku is meant to be eaten hot and stiffens as it cools, so cook it to order where you can. Wrapped tightly in cling film it holds 2 days in the fridge; steam the ball for 8–10 minutes to bring it back, then work it briefly with a wet spoon to restore the smooth surface. Reheating in a microwave dries the outside into a rubbery skin. Do not freeze — the texture turns crumbly and grainy on thawing and cannot be worked smooth again.",[421,422,423,424],"Gets you past the lumpy middle stage, which is where most first attempts are abandoned.","Specifies the corn-to-cassava proportion instead of leaving the ratio vague, since it decides whether the ball is springy or claggy.","Offers a workable approximation for cooks who cannot buy fermented corn dough, and says plainly where it falls short.","Cooks the dough long enough that the raw starch taste is gone — undercooked banku is chalky and sits badly.",[426,427,428,429],"Heavy-based pot","Flat-ended wooden spatula or banku paddle","Whisk","Small bowl of water for shaping",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},2,78,5,730,7,355,[438],"Grilled tilapia with fresh ground pepper sauce, or okro stew with smoked fish and crab. Shito on the side, and cold water rather than anything sweet.",[440,443,446],{"name":441,"description":442},"Akple","The Ewe version, usually with a higher proportion of corn dough and a firmer set, eaten with okro soup and fish from the Volta.",{"name":444,"description":445},"Kenkey","The same fermented corn dough partly cooked, wrapped in corn husks or plantain leaves and steamed for hours. Sourer, denser, and sold in wrapped balls.",{"name":447,"description":448},"Banku with okro stew","Served with a thick, deliberately slippery okra stew loaded with smoked fish and crab instead of grilled tilapia. The other half of the banku canon.",[450,457,461,465],{"qty":451,"ref":452,"name":453,"note":454,"unit":455,"group":456},600,"cornmeal","fresh fermented corn dough","sold by weight at African grocers, fresh or frozen — see substitutions","g","For the dough",{"qty":458,"ref":459,"name":460,"unit":455,"group":456},200,"cassava","fermented or fresh grated cassava dough",{"qty":462,"name":463,"unit":464,"group":456},900,"cold water","ml",{"qty":466,"name":467,"unit":468,"group":456},1.5,"fine salt","tsp",[470,474,477,481,484,487],{"tip":471,"text":472,"title":473},"Everything must be dispersed in cold liquid. Dough dropped into a hot pot sets into knots you will never beat out.","Crumble the corn dough and the cassava dough into a heavy pot with the cold water and the salt. Whisk hard until you have a smooth, thin batter with no visible lumps — pinch any stubborn pieces between your fingers to break them up before the heat goes on.","Slake the doughs",{"text":475,"title":476,"timerSeconds":451},"Set the pot over medium heat and stir steadily with a flat wooden spatula, keeping the edge against the base. After 8–10 minutes the batter will start to grab at the spoon and turn from milky to opaque.","Bring it to the thickening point",{"tip":478,"text":479,"title":480},"This is the point where most home batches are given up on. It genuinely does smooth out.","Keep beating as it thickens. It will go stiff, lumpy and awkward for several minutes — press the mass repeatedly against the side of the pot and fold it back on itself instead of stirring in circles. Do not stop here.","Work through the stiff stage",{"text":482,"title":483,"timerSeconds":462},"Lower the heat slightly and continue working for another 15 minutes, adding a splash of hot water if it gets too tight to move. The banku is ready when it is uniformly smooth and glossy, comes away from the pot wall as one lump, and tastes sour with no chalky raw edge.","Cook it out",{"text":485,"title":486},"Dip a serving spoon in water, scoop out a portion into a wet bowl and swirl it against the sides until the surface is round and shiny. Turn each ball out onto the plate seam-side down.","Shape the balls",{"text":488,"title":489},"Plate each ball with grilled tilapia and a spoonful of fresh ground pepper, or set it beside a bowl of okro stew. Eat with the right hand while the banku is still hot and pliable.","Serve hot","BAN-koo",[492,496,500],{"note":493,"swap":494,"original":495},"This gets a real lactic sourness going and makes a decent ball. It is thinner in flavour than properly milled fermented maize and slightly less springy, but it is the honest home workaround. African grocers sell the real dough fresh or frozen and it is worth seeking out.","500 g fine white cornmeal whisked with 400 ml water and 3 tbsp plain live yogurt, left covered at room temperature for 48 hours","Fresh fermented corn dough",{"note":497,"swap":498,"original":499},"The cassava is there for stretch and body more than for flavour, so unfermented works. Frozen grated cassava from the same shops is the easiest route.","Finely grated fresh cassava, or 150 g cassava flour slaked in water","Fermented cassava dough",{"note":501,"swap":502,"original":503},"What matters is a flat edge that reaches the corner where the base meets the wall of the pot. Silicone flexes too much to move a stiff dough.","A sturdy flat-ended wooden spatula or a small wooden spurtle","A banku ta (wooden paddle)","banku","Banku (Ghanaian Fermented Corn and Cassava Dough)","Banku","ghana","Greater Accra and Volta",4,10,35,"medium",[514],"side",[516,517,518,519,520],"vegan","vegetarian","gluten-free","dairy-free","nut-free",[452,459],[523,526,528,530],{"alt":524,"src":525},"Two smooth white balls of Ghanaian banku on a plate with grilled tilapia and red ground pepper sauce","\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero.jpg",{"alt":524,"src":527},"\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero-16x9.jpg",{"alt":524,"src":529},"\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero-4x3.jpg",{"alt":524,"src":531},"\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero-1x1.jpg",[504,533,534,535,536,537,538],"fermented corn dough","ghanaian swallow","grilled tilapia","okro stew","ga food","cassava dough","2026-08-20","dishroute-kitchen","Soured corn dough and grated cassava beaten hard over heat until they turn into one smooth, tangy, faintly springy ball — the standard partner to grilled tilapia and okro stew.",{"en":543},"\u002Frecipe\u002Fbanku",{"items":545,"total":510,"page":821,"limit":769,"hasMore":822},[546,556,585,620,650,680,709,737,765,795],{"slug":504,"title":505,"shortTitle":506,"nativeName":506,"countrySlug":507,"region":508,"baseServings":509,"prepMinutes":510,"cookMinutes":511,"difficulty":512,"course":547,"diet":548,"mainIngredients":549,"images":550,"keywords":555,"publishedAt":539,"updatedAt":539,"authorSlug":540},[514],[516,517,518,519,520],[452,459],[551,552,553,554],{"alt":524,"src":525},{"alt":524,"src":527},{"alt":524,"src":529},{"alt":524,"src":531},[504,533,534,535,536,537,538],{"slug":557,"title":558,"shortTitle":559,"nativeName":560,"countrySlug":507,"region":561,"baseServings":509,"prepMinutes":562,"cookMinutes":511,"difficulty":563,"course":564,"diet":565,"mainIngredients":566,"images":568,"keywords":578,"publishedAt":539,"updatedAt":539,"authorSlug":540},"ghanaian-fufu","Fufu (Ghanaian Pounded Cassava and Plantain)","Fufu","Fufuo","Ashanti and the Akan south",20,"hard",[514],[516,517,518,519,520],[459,567],"plantain",[569,572,574,576],{"alt":570,"src":571},"Smooth pale ball of Ghanaian fufu sitting in a bowl of soup with meat resting on top","\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero.jpg",{"alt":570,"src":573},"\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero-16x9.jpg",{"alt":570,"src":575},"\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero-4x3.jpg",{"alt":570,"src":577},"\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero-1x1.jpg",[579,580,581,534,582,583,584],"fufu","pounded cassava","green plantain","akan food","waduro","west african staple",{"slug":586,"title":587,"shortTitle":588,"nativeName":589,"countrySlug":507,"region":590,"baseServings":591,"prepMinutes":562,"cookMinutes":592,"restMinutes":510,"difficulty":512,"course":593,"diet":595,"mainIngredients":597,"images":602,"keywords":612,"publishedAt":539,"updatedAt":539,"authorSlug":540},"ghanaian-jollof-rice","Ghana Jollof (Aromatic Rice Cooked in Its Own Stew)","Ghana Jollof","Jollof","Nationwide",6,55,[594],"main",[518,519,596],"halal-friendly",[598,599,600,601],"jasmine-rice","tomato","bell-pepper","scotch-bonnet",[603,606,608,610],{"alt":604,"src":605},"Pot of orange Ghanaian jollof rice with separate grains, served with fried plantain and dark shito on the side","\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero.jpg",{"alt":604,"src":607},"\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero-16x9.jpg",{"alt":604,"src":609},"\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero-4x3.jpg",{"alt":604,"src":611},"\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero-1x1.jpg",[613,614,615,616,617,618,619],"jollof rice","ghana jollof","west african rice","one pot rice","scotch bonnet","jollof wars","party rice",{"slug":621,"title":622,"shortTitle":623,"nativeName":623,"countrySlug":507,"region":624,"baseServings":509,"prepMinutes":625,"cookMinutes":625,"restMinutes":625,"difficulty":626,"course":627,"diet":630,"mainIngredients":631,"images":633,"keywords":643,"publishedAt":539,"updatedAt":539,"authorSlug":540},"kelewele","Kelewele (Ghanaian Spiced Fried Plantain)","Kelewele","Greater Accra",15,"easy",[628,629],"street-food","snack",[516,517,518,519],[567,632],"ginger",[634,637,639,641],{"alt":635,"src":636},"Paper cone of dark caramelised Ghanaian kelewele plantain cubes topped with roasted groundnuts","\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero.jpg",{"alt":635,"src":638},"\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero-16x9.jpg",{"alt":635,"src":640},"\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero-4x3.jpg",{"alt":635,"src":642},"\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero-1x1.jpg",[621,644,645,646,647,648,649],"spiced fried plantain","ghanaian street food","ginger chili plantain","accra snack","vegan snack","groundnuts",{"slug":651,"title":652,"shortTitle":653,"nativeName":654,"countrySlug":507,"region":590,"baseServings":655,"prepMinutes":625,"cookMinutes":625,"restMinutes":656,"difficulty":626,"course":657,"diet":659,"mainIngredients":660,"images":662,"keywords":672,"publishedAt":539,"updatedAt":539,"authorSlug":540},"nkate-cake","Nkate Cake (Ghanaian Peanut Brittle)","Nkate Cake","Nkate cake",12,40,[629,658],"dessert",[516,517,518,519],[661],"peanuts",[663,666,668,670],{"alt":664,"src":665},"Broken slabs of dark Ghanaian nkate cake peanut brittle showing whole roasted groundnuts set in caramel","\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero.jpg",{"alt":664,"src":667},"\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero-16x9.jpg",{"alt":664,"src":669},"\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero-4x3.jpg",{"alt":664,"src":671},"\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero-1x1.jpg",[673,674,675,676,677,678,679],"nkate cake","peanut brittle","ghanaian snack","groundnut caramel","street snack","two ingredient sweet","twi",{"slug":681,"title":682,"shortTitle":683,"nativeName":683,"countrySlug":507,"region":684,"baseServings":591,"prepMinutes":625,"cookMinutes":685,"difficulty":512,"course":686,"diet":688,"mainIngredients":689,"images":692,"keywords":702,"publishedAt":539,"updatedAt":539,"authorSlug":540},"ghanaian-groundnut-soup","Nkatenkwan (Ghanaian Groundnut Soup with Chicken)","Nkatenkwan","Ashanti",75,[687,594],"soup",[518,519,596],[690,691,599,632],"peanut-butter","chicken",[693,696,698,700],{"alt":694,"src":695},"Thick orange-brown Ghanaian groundnut soup with chicken on the bone and a film of oil on the surface","\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero.jpg",{"alt":694,"src":697},"\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero-16x9.jpg",{"alt":694,"src":699},"\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero-4x3.jpg",{"alt":694,"src":701},"\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero-1x1.jpg",[703,704,705,706,579,707,708],"groundnut soup","nkatenkwan","peanut soup","ghanaian soup","chicken soup","west african peanut",{"slug":710,"title":711,"shortTitle":712,"nativeName":712,"countrySlug":507,"region":713,"baseServings":509,"prepMinutes":625,"cookMinutes":714,"difficulty":626,"course":715,"diet":716,"mainIngredients":717,"images":720,"keywords":730,"publishedAt":539,"updatedAt":539,"authorSlug":540},"ghanaian-light-soup","Nkrakra (Ghanaian Light Tomato and Ginger Soup)","Nkrakra","Ashanti and nationwide",95,[687],[518,519,596,520],[718,599,632,719],"goat","onion",[721,724,726,728],{"alt":722,"src":723},"Bowl of clear orange-red Ghanaian light soup with goat on the bone and a ball of fufu half submerged","\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero.jpg",{"alt":722,"src":725},"\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero-16x9.jpg",{"alt":722,"src":727},"\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero-4x3.jpg",{"alt":722,"src":729},"\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero-1x1.jpg",[731,732,733,734,735,736,617],"light soup","nkrakra","ghanaian goat soup","ginger broth","oil free soup","fufu soup",{"slug":738,"title":739,"shortTitle":740,"nativeName":741,"countrySlug":507,"region":742,"baseServings":509,"prepMinutes":625,"cookMinutes":743,"difficulty":626,"course":744,"diet":745,"mainIngredients":746,"images":747,"keywords":757,"publishedAt":539,"updatedAt":539,"authorSlug":540},"red-red","Red Red (Ghanaian Bean Stew with Fried Plantain)","Red Red","Red red","Southern Ghana",65,[594],[516,517,518,519],[567,599,719,601],[748,751,753,755],{"alt":749,"src":750},"Bowl of rust-red Ghanaian cowpea stew beside golden fried ripe plantain slices and a scattering of gari","\u002Fimages\u002Frecipes\u002Fred-red\u002Fhero.jpg",{"alt":749,"src":752},"\u002Fimages\u002Frecipes\u002Fred-red\u002Fhero-16x9.jpg",{"alt":749,"src":754},"\u002Fimages\u002Frecipes\u002Fred-red\u002Fhero-4x3.jpg",{"alt":749,"src":756},"\u002Fimages\u002Frecipes\u002Fred-red\u002Fhero-1x1.jpg",[758,759,760,761,762,763,764],"red red","ghanaian bean stew","black-eyed peas","red palm oil","fried plantain","vegan west african","gari",{"slug":766,"title":767,"shortTitle":768,"nativeName":768,"countrySlug":507,"region":624,"baseServings":769,"prepMinutes":770,"cookMinutes":714,"difficulty":512,"course":771,"diet":773,"mainIngredients":775,"images":778,"keywords":788,"publishedAt":539,"updatedAt":539,"authorSlug":540},"shito","Shito (Ghanaian Black Chili and Smoked Fish Sauce)","Shito",24,25,[772],"sauce",[518,519,774,520],"pescatarian",[776,719,777,632],"dried-shrimp","chili-flakes",[779,782,784,786],{"alt":780,"src":781},"Jar of near-black Ghanaian shito chili sauce under a layer of dark oil, with a spoonful beside it","\u002Fimages\u002Frecipes\u002Fshito\u002Fhero.jpg",{"alt":780,"src":783},"\u002Fimages\u002Frecipes\u002Fshito\u002Fhero-16x9.jpg",{"alt":780,"src":785},"\u002Fimages\u002Frecipes\u002Fshito\u002Fhero-4x3.jpg",{"alt":780,"src":787},"\u002Fimages\u002Frecipes\u002Fshito\u002Fhero-1x1.jpg",[766,789,790,791,792,793,794],"ghanaian pepper sauce","black chili sauce","dried shrimp","smoked fish","condiment","ga 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