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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":433,"variations":435,"ingredients":445,"instructions":483,"pronunciation":505,"substitutions":506,"slug":519,"title":520,"shortTitle":521,"nativeName":521,"countrySlug":522,"region":523,"baseServings":524,"prepMinutes":525,"cookMinutes":526,"restMinutes":527,"difficulty":528,"course":529,"diet":531,"mainIngredients":537,"images":538,"keywords":548,"publishedAt":555,"updatedAt":555,"authorSlug":556,"summary":557,"localeSlug":519,"alternates":558},[394,397,400,403,406],{"answer":395,"question":396},"Dried calyces of Hibiscus sabdariffa — the fleshy cup that remains after the flower falls, not the petals. The same ingredient is sold as sorrel in the Caribbean, flor de jamaica in Mexico and karkadé in Egypt, so if your shop does not label it hibiscus, look for those names.","What exactly is bissap made from?",{"answer":398,"question":399},"Almost always over-boiling. Hibiscus releases its colour within a few minutes but keeps releasing tannin the longer it boils, and that astringency cannot be sweetened away. Simmer for 5 minutes at most, then steep off the heat for 30 minutes and strain promptly rather than leaving the flowers sitting in the liquid overnight.","Why is my bissap bitter?",{"answer":401,"question":402},"You can, and unsweetened hibiscus infusion is drunk as a hot tea in several countries, but bissap as Senegal drinks it is definitely sweet — the calyces are very sour on their own. If you are cutting sugar, halve it rather than removing it, and add a little extra vanilla, which reads as sweetness without being sugar.","Can I make bissap without sugar?",{"answer":404,"question":405},"No. Hibiscus is not related to the tea plant and the infusion is caffeine-free, which is part of why it is served to everyone at Senegalese gatherings including children. It is worth noting that hibiscus is sometimes advised against in pregnancy and can interact with blood pressure medication, so check if that applies to you.","Does bissap contain caffeine?",{"answer":407,"question":408},"About 40 g of dried calyces per litre of water gives the deep, opaque red and forward sourness Senegalese bissap is known for. Half that produces something pale and thin. If your finished drink looks translucent pink rather than dark ruby, use more flowers next time rather than steeping the same batch longer.","How strong should the infusion be?",[410,411,412,413,414,415],"Buy whole dried hibiscus calyces rather than tea bags. Bags contain dust and cut material that brews faster, muddier and much more bitter.","Rinse the dried flowers in cold water first. They are field-dried and usually carry a little grit and dust.","Simmer for no more than 5 minutes, then take the pan off the heat and let it stand. Long boiling extracts tannin, and the drink turns astringent in a way sugar cannot mask.","Add the sugar while the liquid is hot and stir until you cannot feel any grains against the base of the pan. Sugar stirred into cold bissap sinks straight back down.","Sweeten a little beyond what tastes right if you plan to serve it very cold or freeze it, since low temperatures suppress sweetness noticeably.","Strain it twice, the second time through a fine sieve or muslin. The first pass leaves fine sediment that clouds the colour and settles in the glass.","🌺","Bissap is an infusion of dried hibiscus flowers, sweetened, chilled and drunk by the litre across Senegal. The colour is startling — an opaque, almost violent red — and the taste is sharply sour, closer to cranberry or sour cherry than to anything floral, with the mint and vanilla rounding off the edges rather than dominating. It is not a delicate herbal tea. Served properly cold with ice it is one of the most refreshing things you can drink in a hot country, and it is also the standard non-alcoholic drink at Senegalese celebrations, poured from jugs alongside the food.","The plant is Hibiscus sabdariffa, and what gets brewed is not the petal but the calyx, the fleshy cup left behind after the flower drops. It grows across the tropics and turns up under a different name almost everywhere it is drunk: karkadé in Egypt and Sudan, zobo in Nigeria, sorrel in Jamaica and Trinidad, agua de jamaica in Mexico. Senegal calls it bissap, and it is the unofficial national drink in a country where alcohol is uncommon for religious reasons and cold, sweet, sour drinks fill the role that beer and wine fill elsewhere.\n\nHow it is sold says a lot about Senegalese street life. Vendors freeze the sweetened liquid in small knotted plastic sachets and sell them from cool boxes for a coin; you bite off a corner and squeeze the semi-frozen slush into your mouth as it melts. The same drink appears in glass bottles at family gatherings, in litre jugs at restaurants, and reduced to a syrup for pouring over ice. The frozen sachet version is closest to what most people grew up with.\n\nThe main variable is the steeping. Long boiling extracts colour fast but also draws out a hard, tannic bitterness that no amount of sugar hides, which is why a brief simmer followed by a slow off-heat steep gives a rounder drink. Beyond that, households differ on the flourishes: mint is near-universal in Senegal, vanilla and orange blossom water are common, ginger appears in some kitchens, and pineapple juice is a popular modern addition that older cooks tend to view as a step too far.","Refrigerate in a sealed bottle for up to 5 days; the colour stays vivid and the flavour actually settles after the first day. Shake before pouring, as fine sediment gathers at the bottom. It freezes well for 3 months either as ice cubes for chilling later batches without diluting them, or in bags as the street sachets. If you have made syrup instead, it keeps a month refrigerated in a clean bottle.",[421,422,423,424],"Steeps off the heat rather than boiling hard, which keeps the tannic bitterness out of the finished drink.","Sweetens while the liquid is still hot, so the sugar dissolves fully instead of settling at the bottom of the jug.","Adds the mint late, where it stays fresh and green rather than stewing into something hay-like.","Scales straight into the frozen sachet version, with the sugar adjustment that freezing requires.",[426,427,428],"Large saucepan","Fine sieve or muslin","Jug or bottles for chilling",{"fat":9,"carbs":430,"sugar":431,"protein":9,"calories":432,"estimated":8},32,31,130,[434],"Pour over plenty of ice with a sprig of mint, alongside grilled fish, dibi or anything fried.",[436,439,442],{"name":437,"description":438},"Bissap with ginger","A thumb of sliced fresh ginger simmered with the flowers, which adds heat at the back of the throat and pairs well with grilled meat.",{"name":440,"description":441},"Frozen sachets","Sweeten a little harder than usual, pour into small freezer bags, knot and freeze. Squeeze the slush out through a bitten corner, which is how it is sold on the street.",{"name":443,"description":444},"Bissap syrup","Reduce the strained infusion with an equal weight of sugar to a pourable syrup, then dilute it with cold water or sparkling water by the glass. Keeps for weeks in the fridge.",[446,451,455,459,462,467,470,474,478],{"qty":447,"name":448,"unit":449,"group":450},80,"dried hibiscus calyces, rinsed","g","For the infusion",{"qty":452,"name":453,"unit":454,"group":450,"noScale":8},2,"water","l",{"qty":456,"ref":457,"name":458,"unit":449,"group":450},20,"mint","fresh mint, on the stem",{"qty":456,"ref":460,"name":461,"unit":449,"group":450,"optional":8},"ginger","fresh ginger, sliced",{"qty":463,"name":464,"note":465,"unit":449,"group":466},180,"caster sugar","adjust to taste; add more if freezing","To sweeten",{"qty":452,"name":468,"unit":469,"group":466},"vanilla extract","tsp",{"qty":471,"ref":472,"name":473,"unit":469,"group":466,"optional":8},1,"orange-blossom-water","orange blossom water",{"qty":471,"ref":475,"name":476,"unit":477,"group":466},"lime","lime, juiced","piece",{"qty":479,"name":480,"unit":481,"group":482},null,"ice and extra mint sprigs, to serve","to taste","To serve",[484,488,493,497,501],{"tip":485,"text":486,"title":487},"The water turns red almost immediately. That is colour, not strength — the flavour arrives during the steep.","Rinse the dried hibiscus in a sieve under cold water until the water running through is clear of dust. Put the calyces in a large pan with the water and the ginger if using, and bring to a boil over high heat.","Rinse and bring to the boil",{"tip":489,"text":490,"title":491,"timerSeconds":492},"Boiling beyond this point is what makes bissap taste harsh and drying at the back of the mouth.","Lower the heat and simmer for 5 minutes only, until the flowers have gone limp and pale and the liquid is opaque dark red. Take the pan straight off the heat.","Simmer briefly",300,{"text":494,"title":495,"timerSeconds":496},"Push the mint stems down into the hot liquid, cover the pan and leave it to steep for 30 minutes, until the infusion smells clearly of mint over the tart hibiscus and has cooled to just warm.","Steep with the mint",1800,{"tip":498,"text":499,"title":500},"Taste at this point and add sugar in 20 g steps. It should be a shade sweeter than you want, because chilling flattens it.","Lift out the mint, stir in the sugar, vanilla, orange blossom water and lime juice while the liquid is still warm, and keep stirring until no grains scrape against the base of the pan. Strain through a fine sieve or muslin into a jug, then strain a second time to clear the last sediment.","Sweeten and strain",{"text":502,"title":503,"timerSeconds":504},"Refrigerate for at least an hour, until properly cold rather than merely cool. Pour over a full glass of ice, add a mint sprig, and stir once so the drink and the ice settle together before drinking.","Chill hard and serve",3600,"BEE-sap",[507,511,515],{"note":508,"swap":509,"original":510},"These are the same plant under different names, so the swap is exact. Egyptian karkadé works identically.","Dried sorrel or flor de jamaica, sold in Caribbean and Latin American shops","Dried hibiscus calyces",{"note":512,"swap":513,"original":514},"Honey adds its own flavour, which suits the drink but changes it. Add liquid sweeteners to the cooled infusion so you can judge the strength accurately.","Honey, agave syrup, or a 1:1 sugar syrup","Caster sugar",{"note":516,"swap":517,"original":518},"Zest gives a fresher, less perfumed citrus note. Take it out after 20 minutes so no pith bitterness leaches in.","A strip of orange zest steeped with the mint","Orange blossom water","bissap","Bissap (Senegalese Hibiscus Iced Drink)","Bissap","senegal","Dakar",6,10,15,90,"easy",[530],"drink",[532,533,534,535,536],"vegetarian","vegan","gluten-free","dairy-free","nut-free",[457,475],[539,542,544,546],{"alt":540,"src":541},"Tall glass of deep ruby hibiscus drink over ice with a mint sprig, jug of the same drink behind it","\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero.jpg",{"alt":540,"src":543},"\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero-16x9.jpg",{"alt":540,"src":545},"\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero-1x1.jpg",{"alt":540,"src":547},"\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero-4x3.jpg",[519,549,550,551,552,553,554],"hibiscus drink","sorrel","flor de jamaica","senegalese drink","iced tea","caffeine-free","2026-08-20","dishroute-kitchen","Dried hibiscus calyces steeped with mint and sugar into a deep ruby drink, tart and faintly floral, poured over ice or frozen into sachets and eaten like sorbet.",{"en":559},"\u002Frecipe\u002Fbissap",{"items":561,"total":525,"page":471,"limit":847,"hasMore":848},[562,572,605,634,668,697,727,757,787,818],{"slug":519,"title":520,"shortTitle":521,"nativeName":521,"countrySlug":522,"region":523,"baseServings":524,"prepMinutes":525,"cookMinutes":526,"restMinutes":527,"difficulty":528,"course":563,"diet":564,"mainIngredients":565,"images":566,"keywords":571,"publishedAt":555,"updatedAt":555,"authorSlug":556},[530],[532,533,534,535,536],[457,475],[567,568,569,570],{"alt":540,"src":541},{"alt":540,"src":543},{"alt":540,"src":545},{"alt":540,"src":547},[519,549,550,551,552,553,554],{"slug":573,"title":574,"shortTitle":575,"nativeName":575,"countrySlug":522,"region":523,"baseServings":576,"prepMinutes":456,"cookMinutes":577,"restMinutes":578,"difficulty":528,"course":579,"diet":582,"mainIngredients":584,"images":588,"keywords":598,"publishedAt":555,"updatedAt":555,"authorSlug":556},"dibi","Dibi (Senegalese Charcoal-Grilled Lamb with Onions)","Dibi",4,30,120,[580,581],"street-food","main",[535,583],"halal-friendly",[585,586,587],"lamb","onion","lemon",[589,592,594,596],{"alt":590,"src":591},"Chopped charred lamb pieces on paper covered with pale softened onions, torn baguette beside the tray","\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero.jpg",{"alt":590,"src":593},"\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero-16x9.jpg",{"alt":590,"src":595},"\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero-1x1.jpg",{"alt":590,"src":597},"\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero-4x3.jpg",[573,599,600,601,602,603,604],"dibiterie","grilled lamb","senegalese barbecue","charcoal lamb","mustard onions","street food",{"slug":606,"title":607,"shortTitle":608,"nativeName":608,"countrySlug":522,"region":523,"baseServings":576,"prepMinutes":609,"cookMinutes":577,"restMinutes":577,"difficulty":610,"course":611,"diet":613,"mainIngredients":615,"images":618,"keywords":628,"publishedAt":555,"updatedAt":555,"authorSlug":556},"fataya","Fataya (Senegalese Fried Fish Turnovers)","Fataya",45,"medium",[580,612],"snack",[614,535],"pescatarian",[616,617,586,475],"white-fish","flour",[619,622,624,626],{"alt":620,"src":621},"Golden fork-crimped half-moon pastries stacked on a plate beside a bowl of raw onion and chilli lime sauce","\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero.jpg",{"alt":620,"src":623},"\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero-16x9.jpg",{"alt":620,"src":625},"\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero-1x1.jpg",{"alt":620,"src":627},"\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero-4x3.jpg",[606,629,630,631,632,633],"fish turnover","senegalese pastry","kaani sauce","west african street food","fried snack",{"slug":635,"title":636,"shortTitle":637,"nativeName":638,"countrySlug":522,"region":639,"baseServings":524,"prepMinutes":640,"cookMinutes":641,"difficulty":610,"course":642,"diet":643,"mainIngredients":644,"images":650,"keywords":660,"publishedAt":555,"updatedAt":555,"authorSlug":556},"senegalese-mafe","Mafé (Senegalese Peanut Butter Stew)","Mafé","Maafe","Sine-Saloum",25,100,[581],[535,583],[645,646,647,648,649],"beef-chuck","peanut-butter","cassava","sweet-potato","tomato-paste",[651,654,656,658],{"alt":652,"src":653},"Thick rust-orange groundnut stew with chunks of beef, cassava and carrot, oil pooling on the surface, beside white rice","\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero.jpg",{"alt":652,"src":655},"\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero-16x9.jpg",{"alt":652,"src":657},"\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero-1x1.jpg",{"alt":652,"src":659},"\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero-4x3.jpg",[661,662,663,664,665,666,667],"mafe","maafe","groundnut stew","peanut stew","tigadegena","senegalese beef","west african",{"slug":669,"title":670,"shortTitle":671,"nativeName":672,"countrySlug":522,"region":523,"baseServings":576,"prepMinutes":526,"cookMinutes":673,"restMinutes":674,"difficulty":528,"course":675,"diet":677,"mainIngredients":678,"images":681,"keywords":691,"publishedAt":555,"updatedAt":555,"authorSlug":556},"ndambe","Ndambé (Senegalese Bean Stew Sandwich)","Ndambé","Ndambe",75,480,[676,580],"breakfast",[532,533,535],[586,679,649,680],"tomato","scotch-bonnet",[682,685,687,689],{"alt":683,"src":684},"Split baguette filled with dark red-brown cowpea stew, scallions scattered over the top, held over paper wrapping","\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero.jpg",{"alt":683,"src":686},"\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero-16x9.jpg",{"alt":683,"src":688},"\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero-1x1.jpg",{"alt":683,"src":690},"\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero-4x3.jpg",[669,692,693,694,695,696],"bean sandwich","black-eyed peas","senegalese breakfast","dakar street food","vegan west african",{"slug":698,"title":699,"shortTitle":700,"nativeName":701,"countrySlug":522,"region":702,"baseServings":576,"prepMinutes":640,"cookMinutes":703,"restMinutes":704,"difficulty":528,"course":705,"diet":706,"mainIngredients":707,"images":709,"keywords":719,"publishedAt":555,"updatedAt":555,"authorSlug":556},"senegalese-poulet-yassa","Poulet Yassa (Senegalese Lemon and Onion Chicken)","Poulet Yassa","Yassa ginaar","Casamance",55,240,[581],[535,583],[708,586,587],"chicken",[710,713,715,717],{"alt":711,"src":712},"Browned chicken pieces buried in a tangle of softened golden onions with lemon wedges and white rice alongside","\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero.jpg",{"alt":711,"src":714},"\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero-16x9.jpg",{"alt":711,"src":716},"\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero-1x1.jpg",{"alt":711,"src":718},"\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero-4x3.jpg",[720,721,722,723,724,725,726],"poulet yassa","yassa chicken","lemon chicken","onion sauce","senegalese","casamance","west african braise",{"slug":728,"title":729,"shortTitle":730,"nativeName":731,"countrySlug":522,"region":702,"baseServings":524,"prepMinutes":577,"cookMinutes":732,"difficulty":610,"course":733,"diet":735,"mainIngredients":736,"images":740,"keywords":750,"publishedAt":555,"updatedAt":555,"authorSlug":556},"soupou-kandia","Soupou Kandia (Senegalese Okra and Palm Oil Stew)","Soupou Kandia","Soupu kanja",50,[734,581],"soup",[614,535,534],[737,616,738,739],"okra","shrimp","rice",[741,744,746,748],{"alt":742,"src":743},"Deep orange okra and palm oil stew with fish pieces and shrimp, ladled over a mound of white rice in a bowl","\u002Fimages\u002Frecipes\u002Fsoupou-kandia\u002Fhero.jpg",{"alt":742,"src":745},"\u002Fimages\u002Frecipes\u002Fsoupou-kandia\u002Fhero-16x9.jpg",{"alt":742,"src":747},"\u002Fimages\u002Frecipes\u002Fsoupou-kandia\u002Fhero-1x1.jpg",{"alt":742,"src":749},"\u002Fimages\u002Frecipes\u002Fsoupou-kandia\u002Fhero-4x3.jpg",[751,752,753,754,755,756],"soupou kandia","okra stew","palm oil","senegalese seafood","west african okra","soupu kanja",{"slug":758,"title":759,"shortTitle":760,"nativeName":761,"countrySlug":522,"region":523,"baseServings":524,"prepMinutes":526,"cookMinutes":640,"restMinutes":578,"difficulty":528,"course":762,"diet":764,"mainIngredients":765,"images":770,"keywords":780,"publishedAt":555,"updatedAt":555,"authorSlug":556},"thiakry","Thiakry (Senegalese Millet Couscous Yogurt Dessert)","Thiakry","Caakiri",[763],"dessert",[532,534,536],[766,767,768,769],"millet","yogurt","condensed-milk","nutmeg",[771,774,776,778],{"alt":772,"src":773},"Glass of thick pale millet and yoghurt dessert speckled with grated nutmeg, a long spoon resting 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