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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":525,"pronunciation":552,"substitutions":553,"slug":566,"title":567,"shortTitle":568,"nativeName":569,"countrySlug":570,"region":571,"baseServings":572,"prepMinutes":573,"cookMinutes":508,"difficulty":574,"course":575,"diet":577,"mainIngredients":579,"images":580,"keywords":590,"publishedAt":597,"updatedAt":597,"authorSlug":598,"summary":599,"localeSlug":566,"alternates":600},[394,397,400,403,406],{"answer":395,"question":396},"You can, but it changes the soup. Peanut butter is made from roasted nuts, which brings a darker, sweeter, distinctly toasty flavour, and most commercial brands add sugar, salt and stabilisers. Raw peanuts blended with water give a milder, cleaner, more savoury base that tastes like a stock rather than a sauce. If you do use peanut butter, choose an unsweetened natural one and thin it with plenty of water.","Can I use peanut butter instead of raw peanuts?",{"answer":398,"question":399},"Peanut solids are heavy and sink, and once they settle on a hot pot base they scorch within a minute or two. Keep the heat low after the peanut cream goes in, stir right across the bottom with a flat-edged spoon every few minutes, and use the heaviest pot you own. A burnt batch cannot be rescued because the bitter flavour spreads through the whole pot immediately.","Why did my peanut soup burn on the bottom?",{"answer":401,"question":402},"Peanut soups exist across the central Andes, including in Peru and Ecuador, and peanuts have been cultivated in the region for thousands of years, so no country can claim the idea. The Bolivian version is identifiable by its beef broth, the pasta or rice cooked in it, and the pile of thin fried potato sticks on top, which is the detail that most reliably marks a bowl as Bolivian.","Is sopa de maní a Bolivian or Peruvian dish?",{"answer":404,"question":405},"It should coat a spoon and look like a pale gold cream, but still pour freely — closer to a thin bisque than to a stew. It will thicken as it sits, so aim slightly looser than you want when you take it off the heat, and keep hot stock nearby to adjust at the table.","How thick should the finished soup be?",{"answer":407,"question":408},"They are the traditional Bolivian garnish, and they provide the textural contrast the soup otherwise lacks. Thin matchsticks of potato fried until crisp are piled on each bowl just before it is carried out, so the first spoonfuls have crunch against the smooth peanut broth. Adding them early defeats the purpose, since they soften within a few minutes.","What are the fried potato sticks on top for?",[410,411,412,413,414,415],"Blend the peanuts with warm water for a full two minutes and then push the cream through a sieve. Any grit that survives will feel like sand in the finished soup.","Keep the pot at a lazy simmer once the peanut goes in, and stir the bottom with a flat wooden spoon every few minutes. Peanut solids sink and scorch faster than almost anything else.","Hold back 300 ml of hot stock until the very end. The soup thickens as it stands and almost always needs loosening just before serving.","Cut the potato sticks thin and dry them thoroughly before frying, then salt them the second they come out of the oil so they season while the surface is still hot.","Add the pasta in the last ten minutes only. Left in longer it swells, goes soft and absorbs the liquid you need for the broth.","Taste for salt after the peanut cream has cooked, not before — the peanuts flatten the seasoning and a soup that tasted right earlier will need more.","🥜","This is the soup Bolivians name first when asked what their country tastes like. Raw peanuts — not roasted, not from a jar — are blended with water into a loose white cream and stirred into a beef broth already carrying onion, cumin, oregano and yellow chilli. As it simmers the cream thickens the soup and turns it a soft gold, with a flavour that is nutty and savoury rather than sweet, closer to a rich stock than to anything resembling peanut butter. Potato, carrot, peas and a little pasta go in for body. What lifts it above every other bowl of soup is what lands on top: a pile of thin fried potato sticks and chopped parsley, added at the table so they crunch for the first few spoonfuls before they soften.","Peanuts are native to South America and were domesticated in the lowlands of this region long before anyone wrote about them, so cooking them into a savoury liquid is not a borrowing from anywhere. Bolivia grows them in the valleys and the east, sells them raw by the sackful in every market, and turns them into this soup for family lunches, restaurant menus del día and celebrations alike. Ask about a national dish and sopa de maní will be in the first two answers most people give, usually paired with salteñas.\n\nIt is not exclusively Bolivian, and pretending otherwise would be dishonest. Peru has its own peanut soups, Ecuador makes sopa de maní and the closely related peanut-thickened stews of the highlands, and versions turn up in northern Argentina. What is specific to Bolivia is the combination of details: the beef broth rather than chicken, the inclusion of pasta or rice as well as potato, and above all the fried potato sticks scattered over the surface, which are not optional and which nobody outside the country seems to do in quite the same way. That garnish is how a Bolivian identifies a properly served bowl at a glance.\n\nThe technique deserves respect because it is where the soup goes wrong. Peanut cream will catch and scorch on the bottom of a pot the moment attention wanders, and burnt peanut is unmistakable and unfixable. It also thickens noticeably as it cooks and again as it stands, so a soup that looked correct in the pot can be a paste by the time it reaches the table. Bolivian cooks stir often, keep the heat low and hold back a jug of hot stock to loosen it at the end — three habits worth copying exactly.","The soup keeps 3 days refrigerated and thickens dramatically overnight — expect to whisk in 200–300 ml of hot stock or water when reheating, and to do it over low heat while stirring so the peanut does not catch. It freezes for 2 months, though the potato pieces go grainy, so some cooks freeze the peanut broth alone and add fresh vegetables on reheating. Fry the potato sticks fresh every time; they lose their crunch within an hour.",[421,422,423,424],"Raw peanuts are specified and explained, because roasted peanuts or peanut butter produce a completely different and much sweeter soup.","The peanut cream is added off a hard boil and stirred through, which is what stops it catching on the base of the pot.","Meat and broth are built from a bone-in cut, so the soup has body before any thickener touches it.","The fried potato garnish is treated as part of the recipe rather than a decoration, with timing so it is still crisp when it lands.",[426,427,428,429],"Heavy stockpot","Blender","Fine sieve","Small pan for frying the potato sticks",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},30,47,7,720,33,590,[438],"Bread for the bottom of the bowl, and llajua stirred in by the spoonful for anyone who wants it hot.",[440,443,446],{"name":441,"description":442},"Sopa de maní con arroz","Rice instead of noodles, the more common choice in the highlands, giving a heavier and slightly starchier soup.",{"name":444,"description":445},"Vegetarian sopa de maní","Built on a strong vegetable stock with extra potato, carrot and broad beans; the peanut cream carries enough body that the missing meat is less obvious than you would expect.",{"name":447,"description":448},"Extra picante","A whole locoto simmered in the pot and removed before serving, which lets a steady heat build through the peanut without any visible chilli in the bowl.",[450,456,460,465,470,474,478,482,484,487,492,496,501,504,507,511,514,517,521],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},800,"beef-shank","bone-in beef shank, in thick pieces","g","For the broth",{"qty":457,"name":458,"unit":459,"group":455},2.5,"water","l",{"qty":461,"ref":462,"name":463,"unit":464,"group":455},1,"onion","large onion, finely diced","piece",{"qty":466,"ref":467,"name":468,"unit":469,"group":455},4,"garlic","garlic, minced","clove",{"qty":471,"ref":472,"name":473,"unit":464,"group":455},2,"tomato","tomatoes, grated",{"qty":471,"ref":475,"name":476,"unit":477,"group":455},"cumin","ground cumin","tsp",{"qty":461,"ref":479,"name":480,"unit":481,"group":455},"oregano","dried oregano","tbsp",{"qty":461,"name":483,"unit":481,"group":455,"optional":8},"ají amarillo paste",{"qty":485,"name":486,"unit":481,"group":455},3,"neutral oil",{"qty":488,"ref":489,"name":490,"unit":454,"group":491},250,"peanuts","raw shelled peanuts, skins removed","For the peanut cream",{"qty":493,"name":494,"unit":495,"group":491},700,"warm water, for blending","ml",{"qty":497,"ref":498,"name":499,"unit":454,"group":500},500,"potato","waxy potatoes, in 2 cm chunks","For the soup",{"qty":471,"ref":502,"name":503,"unit":464,"group":500},"carrot","carrots, diced",{"qty":505,"ref":506,"name":506,"unit":454,"group":500},150,"peas",{"qty":508,"ref":509,"name":510,"unit":454,"group":500},100,"pasta","small soup pasta or broken spaghetti",{"qty":471,"ref":498,"name":512,"unit":464,"group":513},"medium potatoes, cut into fine matchsticks","To finish",{"qty":515,"name":516,"unit":495,"group":513,"noScale":8},300,"oil for frying the potato sticks",{"qty":518,"ref":519,"name":520,"unit":481,"group":513},5,"parsley","flat-leaf parsley, finely chopped",{"qty":522,"name":523,"unit":524,"group":513},null,"salt and black pepper","to taste",[526,530,534,537,542,546,549],{"text":527,"title":528,"timerSeconds":529},"Cover the beef shank with the water in a heavy pot, bring slowly to a simmer and skim the grey foam that rises in the first 15 minutes. Leave it to bubble very gently, uncovered, for 1 hour, until the meat is tender enough to pull from the bone.","Start the broth",3600,{"tip":531,"text":532,"title":533},"If the peanuts still have their papery red skins, rub them off first — they make the soup dull brown and slightly bitter.","Blend {qty:peanuts} of raw peanuts with the warm water on high for a full 2 minutes, then push the mixture through a fine sieve, working the pulp with a spoon. What passes through should be the colour and consistency of thin single cream, with no grit left between your fingers.","Blend the peanut cream",{"text":535,"title":536},"In a separate pan, cook the onion in the oil over medium heat until soft and golden at the edges, then add the garlic, cumin, oregano, ají paste and grated tomato. Fry until the mixture is jammy and the oil separates around it, about 8 minutes, then stir it into the broth.","Fry the seasoning base",{"tip":538,"text":539,"title":540,"timerSeconds":541},"A hard boil at this stage will make the peanut catch and burn on the bottom within minutes.","Lower the heat so the pot is barely trembling, pour in the peanut cream and stir it through. Cook for 30 minutes, scraping across the base of the pot with a flat wooden spoon every few minutes, until the soup turns pale gold and thickens enough to leave a trail behind the spoon.","Add the peanut cream",1800,{"text":543,"title":544,"timerSeconds":545},"Add the potato and carrot and simmer 15 minutes, then the peas and pasta for a final 10, until the potato yields to a spoon and the pasta is soft. Taste and season generously with salt and pepper — the peanut flattens seasoning and the soup needs more than you expect.","Cook the vegetables and pasta",1500,{"text":547,"title":548},"Rinse the matchstick potatoes, dry them completely in a cloth, and fry in hot oil in two batches until stiff and pale gold, about 3 minutes. Drain on paper and salt them straight away while the surface is still glistening.","Fry the potato sticks",{"text":550,"title":551},"Stir in hot water or stock until the soup pours freely from the ladle rather than dropping in clumps. Serve in deep bowls with a piece of meat in each, then heap the fried potato sticks and parsley on top at the last possible moment.","Loosen and serve","SOH-pah deh mah-NEE",[554,558,562],{"note":555,"swap":556,"original":557},"This works in an emergency but tastes noticeably roastier and sweeter, and it thickens faster. Raw peanuts are sold cheaply in Latin American, African and Indian grocers, and they freeze well.","250 g unsweetened, unsalted natural peanut butter thinned with 700 ml water","Raw shelled peanuts",{"note":559,"swap":560,"original":561},"Any cut with bone and connective tissue will do. Chicken makes a lighter soup and needs only 45 minutes of simmering instead of 90.","Short ribs, oxtail or bone-in chicken thighs","Beef shank",{"note":563,"swap":564,"original":565},"Rice is the equally traditional alternative and thickens the soup slightly more. Some cooks use both, which makes for a very substantial bowl.","80 g long-grain rice, added 20 minutes before the end","Short pasta","bolivian-sopa-de-mani","Sopa de Maní (Bolivian Peanut and Beef Soup)","Sopa de Maní","Sopa de maní","bolivia","Cochabamba and the valleys",6,25,"medium",[576],"soup",[578],"dairy-free",[489,452,498,509],[581,584,586,588],{"alt":582,"src":583},"Bowl of Bolivian peanut soup with beef, potato and noodles under a pile of crisp fried potato matchsticks and parsley","\u002Fimages\u002Frecipes\u002Fbolivian-sopa-de-mani\u002Fhero.jpg",{"alt":582,"src":585},"\u002Fimages\u002Frecipes\u002Fbolivian-sopa-de-mani\u002Fhero-16x9.jpg",{"alt":582,"src":587},"\u002Fimages\u002Frecipes\u002Fbolivian-sopa-de-mani\u002Fhero-4x3.jpg",{"alt":582,"src":589},"\u002Fimages\u002Frecipes\u002Fbolivian-sopa-de-mani\u002Fhero-1x1.jpg",[591,592,593,594,595,596],"sopa de maní","peanut soup","bolivian soup","beef broth","cochabamba","andean food","2026-08-20","dishroute-kitchen","Raw peanuts blended to cream and simmered with beef, potato and a handful of noodles until the broth turns pale gold and silky, then buried under matchstick fries at the last second.",{"en":601},"\u002Frecipe\u002Fbolivian-sopa-de-mani",{"items":603,"total":880,"page":461,"limit":881,"hasMore":882},[604,642,676,706,736,766,795,819,846,870],{"slug":605,"title":606,"shortTitle":607,"nativeName":608,"countrySlug":570,"region":609,"baseServings":466,"prepMinutes":431,"cookMinutes":610,"restMinutes":431,"difficulty":611,"course":612,"diet":616,"mainIngredients":619,"images":624,"keywords":634,"publishedAt":597,"updatedAt":597,"authorSlug":598},"api-con-pastel","Api con Pastel (Purple Corn Drink and Fried Cheese Pastry)","Api con Pastel","Api con pastel","La Paz, Oruro and Potosí",35,"easy",[613,614,615],"breakfast","drink","street-food",[617,618],"vegetarian","nut-free",[620,621,622,623],"corn","cinnamon","flour","queso-fresco",[625,628,630,632],{"alt":626,"src":627},"Glass of steaming deep purple Bolivian api beside a blistered fried cheese pastel dusted with icing sugar","\u002Fimages\u002Frecipes\u002Fapi-con-pastel\u002Fhero.jpg",{"alt":626,"src":629},"\u002Fimages\u002Frecipes\u002Fapi-con-pastel\u002Fhero-16x9.jpg",{"alt":626,"src":631},"\u002Fimages\u002Frecipes\u002Fapi-con-pastel\u002Fhero-4x3.jpg",{"alt":626,"src":633},"\u002Fimages\u002Frecipes\u002Fapi-con-pastel\u002Fhero-1x1.jpg",[635,636,637,638,639,640,641],"api","api con pastel","purple corn drink","bolivian breakfast","maiz morado","fried cheese pastry","altiplano",{"slug":643,"title":644,"shortTitle":645,"nativeName":645,"countrySlug":570,"region":646,"baseServings":572,"prepMinutes":647,"cookMinutes":647,"restMinutes":648,"difficulty":611,"course":649,"diet":652,"mainIngredients":654,"images":659,"keywords":669,"publishedAt":597,"updatedAt":597,"authorSlug":598},"cunape","Cuñapé (Santa Cruz Cassava and Cheese Rolls)","Cuñapé","Santa Cruz and the eastern lowlands",20,15,[650,651],"bread","snack",[617,653,618],"gluten-free",[655,656,657,658],"tapioca-starch","cheddar","eggs","butter",[660,663,665,667],{"alt":661,"src":662},"Warm Bolivian cuñapé rolls with cracked golden shells, one torn open to show the stretchy hollow cheese interior","\u002Fimages\u002Frecipes\u002Fcunape\u002Fhero.jpg",{"alt":661,"src":664},"\u002Fimages\u002Frecipes\u002Fcunape\u002Fhero-16x9.jpg",{"alt":661,"src":666},"\u002Fimages\u002Frecipes\u002Fcunape\u002Fhero-4x3.jpg",{"alt":661,"src":668},"\u002Fimages\u002Frecipes\u002Fcunape\u002Fhero-1x1.jpg",[643,670,671,672,673,674,675],"cuñapé","cassava starch","cheese bread","santa cruz","bolivian baking","gluten free",{"slug":677,"title":678,"shortTitle":679,"nativeName":680,"countrySlug":570,"region":681,"baseServings":572,"prepMinutes":573,"cookMinutes":505,"restMinutes":682,"difficulty":574,"course":683,"diet":685,"mainIngredients":686,"images":688,"keywords":698,"publishedAt":597,"updatedAt":597,"authorSlug":598},"fricase-paceno","Fricasé Paceño (La Paz Yellow Chilli Pork Stew)","Fricasé Paceño","Fricasé paceño","La Paz",480,[684,576],"main",[578],[687,620,498],"pork-shoulder",[689,692,694,696],{"alt":690,"src":691},"Deep bowl of Bolivian fricasé paceño with bone-in pork in orange chilli broth over hominy corn and freeze-dried potato","\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero.jpg",{"alt":690,"src":693},"\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero-16x9.jpg",{"alt":690,"src":695},"\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero-4x3.jpg",{"alt":690,"src":697},"\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero-1x1.jpg",[699,700,701,702,703,704,705],"fricasé","la paz","pork stew","ají amarillo","chuño","mote","hangover food",{"slug":707,"title":708,"shortTitle":709,"nativeName":710,"countrySlug":570,"region":711,"baseServings":712,"prepMinutes":713,"cookMinutes":714,"difficulty":574,"course":715,"diet":716,"mainIngredients":717,"images":718,"keywords":728,"publishedAt":597,"updatedAt":597,"authorSlug":598},"bolivian-humintas","Humintas al Horno (Baked Corn and Cheese Parcels)","Humintas al Horno","Humintas al horno","La Paz and the highlands",8,40,55,[651],[617,653],[620,623,658],[719,722,724,726],{"alt":720,"src":721},"Baked Bolivian humintas in charred corn husks, one opened to show the moist corn and melted cheese inside","\u002Fimages\u002Frecipes\u002Fbolivian-humintas\u002Fhero.jpg",{"alt":720,"src":723},"\u002Fimages\u002Frecipes\u002Fbolivian-humintas\u002Fhero-16x9.jpg",{"alt":720,"src":725},"\u002Fimages\u002Frecipes\u002Fbolivian-humintas\u002Fhero-4x3.jpg",{"alt":720,"src":727},"\u002Fimages\u002Frecipes\u002Fbolivian-humintas\u002Fhero-1x1.jpg",[729,730,731,732,733,734,735],"humintas","humitas","corn parcels","bolivian snack","queso fresco","corn husk","andean baking",{"slug":737,"title":738,"shortTitle":739,"nativeName":740,"countrySlug":570,"region":741,"baseServings":572,"prepMinutes":742,"cookMinutes":9,"difficulty":611,"course":743,"diet":745,"mainIngredients":747,"images":749,"keywords":759,"publishedAt":597,"updatedAt":597,"authorSlug":598},"llajua","Llajua (Bolivian Locoto and Tomato Table Salsa)","Llajua","Llajwa","Nationwide, strongest in the highlands",12,[744],"sauce",[746,617,653,578,618],"vegan",[472,748],"cilantro",[750,753,755,757],{"alt":751,"src":752},"Bowl of deep red Bolivian llajua salsa with visible chilli seeds and flecks of green herb, beside a stone grinding batan","\u002Fimages\u002Frecipes\u002Fllajua\u002Fhero.jpg",{"alt":751,"src":754},"\u002Fimages\u002Frecipes\u002Fllajua\u002Fhero-16x9.jpg",{"alt":751,"src":756},"\u002Fimages\u002Frecipes\u002Fllajua\u002Fhero-4x3.jpg",{"alt":751,"src":758},"\u002Fimages\u002Frecipes\u002Fllajua\u002Fhero-1x1.jpg",[737,760,761,762,763,764,765],"llajwa","locoto","bolivian salsa","raw chilli sauce","quirquina","batan",{"slug":767,"title":768,"shortTitle":769,"nativeName":770,"countrySlug":570,"region":771,"baseServings":466,"prepMinutes":573,"cookMinutes":772,"restMinutes":773,"difficulty":574,"course":774,"diet":775,"mainIngredients":776,"images":780,"keywords":790,"publishedAt":597,"updatedAt":597,"authorSlug":598},"majadito","Majadito (Beni Rice with Dried Beef and Plantain)","Majadito","Majadito beniano","Beni and Santa Cruz",80,120,[684],[578,653],[777,778,779,472,657],"rice","achiote","plantain",[781,784,786,788],{"alt":782,"src":783},"Plate of Bolivian majadito — orange annatto rice with shredded dried beef, fried plantain slices and a fried egg on top","\u002Fimages\u002Frecipes\u002Fmajadito\u002Fhero.jpg",{"alt":782,"src":785},"\u002Fimages\u002Frecipes\u002Fmajadito\u002Fhero-16x9.jpg",{"alt":782,"src":787},"\u002Fimages\u002Frecipes\u002Fmajadito\u002Fhero-4x3.jpg",{"alt":782,"src":789},"\u002Fimages\u002Frecipes\u002Fmajadito\u002Fhero-1x1.jpg",[767,791,792,673,793,794,779],"charque","beni","bolivian rice","annatto",{"slug":796,"title":797,"shortTitle":798,"nativeName":799,"countrySlug":570,"region":800,"baseServings":466,"prepMinutes":431,"cookMinutes":713,"difficulty":574,"course":801,"diet":802,"mainIngredients":803,"images":804,"keywords":814,"publishedAt":597,"updatedAt":597,"authorSlug":598},"pique-macho","Pique Macho (Bolivian Beef and Chip Sharing Platter)","Pique Macho","Pique a lo macho","Cochabamba",[684],[],[498,472,462,657],[805,808,810,812],{"alt":806,"src":807},"Bolivian pique macho platter piled with chips, seared beef cubes, sausage slices, raw onion, tomato, chilli rings and boiled egg","\u002Fimages\u002Frecipes\u002Fpique-macho\u002Fhero.jpg",{"alt":806,"src":809},"\u002Fimages\u002Frecipes\u002Fpique-macho\u002Fhero-16x9.jpg",{"alt":806,"src":811},"\u002Fimages\u002Frecipes\u002Fpique-macho\u002Fhero-4x3.jpg",{"alt":806,"src":813},"\u002Fimages\u002Frecipes\u002Fpique-macho\u002Fhero-1x1.jpg",[815,816,761,817,595,818],"pique macho","bolivian platter","loaded chips","sharing food",{"slug":820,"title":821,"shortTitle":822,"nativeName":822,"countrySlug":570,"region":823,"baseServings":742,"prepMinutes":824,"cookMinutes":573,"restMinutes":434,"difficulty":825,"course":826,"diet":827,"mainIngredients":828,"images":830,"keywords":840,"publishedAt":597,"updatedAt":597,"authorSlug":598},"bolivian-saltenas","Salteñas (Bolivian Juicy Baked Meat Pastries)","Salteñas","Tarija and La Paz",60,"hard",[615],[],[829,498,622,506],"beef-chuck",[831,834,836,838],{"alt":832,"src":833},"Golden baked Bolivian salteñas with braided top seams, one bitten open to show the beef and potato broth inside","\u002Fimages\u002Frecipes\u002Fbolivian-saltenas\u002Fhero.jpg",{"alt":832,"src":835},"\u002Fimages\u002Frecipes\u002Fbolivian-saltenas\u002Fhero-16x9.jpg",{"alt":832,"src":837},"\u002Fimages\u002Frecipes\u002Fbolivian-saltenas\u002Fhero-4x3.jpg",{"alt":832,"src":839},"\u002Fimages\u002Frecipes\u002Fbolivian-saltenas\u002Fhero-1x1.jpg",[841,842,843,844,702,700,845],"salteña","bolivian pastry","baked empanada","street food","tarija",{"slug":847,"title":848,"shortTitle":849,"nativeName":850,"countrySlug":570,"region":800,"baseServings":466,"prepMinutes":431,"cookMinutes":431,"difficulty":611,"course":851,"diet":852,"mainIngredients":853,"images":855,"keywords":865,"publishedAt":597,"updatedAt":597,"authorSlug":598},"silpancho","Silpancho (Cochabamba Breaded Steak Plate)","Silpancho","Silpancho cochabambino",[684],[578],[498,777,657,854,472],"breadcrumbs",[856,859,861,863],{"alt":857,"src":858},"Bolivian silpancho plate with a wide breaded steak over rice and fried potato slices, 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