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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":486,"pronunciation":508,"substitutions":509,"slug":522,"title":523,"shortTitle":524,"nativeName":525,"countrySlug":526,"region":527,"baseServings":451,"prepMinutes":528,"cookMinutes":529,"difficulty":530,"course":531,"diet":533,"mainIngredients":536,"images":537,"keywords":547,"publishedAt":555,"updatedAt":555,"authorSlug":556,"summary":557,"localeSlug":522,"alternates":558},[394,397,400,403,406],{"answer":395,"question":396},"No — you would be making a different dish. Ripe plantains have converted their starch to sugar, so they cannot form a dough and will caramelise and fall apart in the pan. Buy plantains that are hard and completely green, with no yellow patches at all, and use them within a few days before they start ripening on the counter.","Can I use ripe yellow plantains?",{"answer":398,"question":399},"Both start from fried green plantain. A patacón is a single round slice that is flattened after its first fry and fried again into a crisp disc, served as a side. A bolón is mashed plantain mixed with cheese or pork, formed into a ball and re-fried, and it is a meal in itself, typically breakfast.","What is the difference between a bolón and a patacón?",{"answer":401,"question":402},"Usually because the plantain was mashed after it cooled, so the starch could no longer bind. It can also happen if the balls were packed loosely — squeeze them firmly enough that no cracks show on the surface before frying, and chill them for fifteen minutes if the kitchen is warm.","Why did my bolón fall apart in the oil?",{"answer":404,"question":405},"You can finish them in a 200°C oven for about 20 minutes with a brush of oil, and they will be perfectly good, but the crust will be drier and less blistered than a second fry produces. The first stage genuinely needs frying — baked raw plantain will not mash into a workable dough.","Can I bake them instead of frying twice?",{"answer":407,"question":408},"One per person for breakfast, which is what this recipe makes with four plantains. They are much heavier than they look, since a whole plantain goes into each ball. If you are serving them alongside eggs and coffee as part of a bigger spread, half a bolón per person is more realistic.","How many bolones is a portion?",[410,411,412,413,414,415],"Peeling green plantain is nothing like peeling a banana. Cut off both ends, score the skin lengthwise through to the flesh in three places, then lever the strips off with your thumb.","The first fry should soften, not colour. A knife should slide in with slight resistance and the pieces should still be pale gold — brown at this stage means the outside will be hard in the finished ball.","Mash immediately and mash hot. Plantain that has cooled for five minutes turns crumbly and refuses to bind, and no amount of pressing will fix it.","A wooden mortar or the base of a heavy glass beats a fork. You want to crush the fibres, not slice through them.","Wet your hands with a little oil before shaping. The dough is sticky when hot and will otherwise take half of itself with you.","Press each ball slightly flatter than a sphere before the second fry, so it sits still in the pan and browns evenly instead of rolling.","🍌","A bolón is a ball of mashed green plantain about the size of a fist, studded with fresh cheese or crisp pork, fried once to cook the plantain through and a second time to build a crust. Green plantain is a starch rather than a fruit — there is no sweetness in it at all — so the flavor is closer to a very dense potato dumpling, salty and rich from the butter worked into it, with soft pockets of cheese inside. On the Ecuadorian coast this is breakfast: one bolón, a mug of black coffee, and often a fried egg on the side, eaten standing at a market counter before seven in the morning.","Green plantain is the coastal counterpart to the potato of the highlands, and Ecuador puts it through more transformations than almost any other country. Sliced paper-thin and fried it becomes chifles; cut into rounds, flattened and fried twice it becomes patacones; boiled and mashed with onion and cilantro it becomes a base for stews. The bolón is the breakfast form, and its whole logic is that plantain fried soft can be mashed while hot and then re-formed into something that holds its shape and crisps again.\n\nWhat goes inside splits opinion along fairly firm lines. Bolón de queso uses crumbled fresh cheese, which softens rather than melts. Bolón de chicharrón uses pork that has been simmered and then fried until it shatters, and it is generally the version ordered by people who have real work to do that day. Mixto exists and both camps are suspicious of it. In Guayaquil and across Manabí, stalls sell all three from early morning until the plantain runs out, and by mid-morning most have closed.\n\nA close relative is worth knowing about: tigrillo, from the southern province of Loja, uses the same fried and mashed plantain but scrambles it loose with egg and cheese in the pan instead of forming a ball. Same ingredients, entirely different plate. The bolón is the portable one — you can hold it in a napkin and walk — which explains a good deal about why it became the breakfast standard on a coast where people leave for work in the dark.","Shaped raw balls keep 2 days refrigerated, well wrapped, and can be fried straight from cold with an extra minute. Cooked bolones are best eaten within the hour; after that the crust softens. Reheat in a dry pan or a hot oven for 8 minutes rather than a microwave, which turns them uniformly soft. They freeze well shaped but unfried, for up to 2 months.",[421,422,423,424],"Fries the plantain rather than boiling it, which is what gives a bolón its density instead of a wet, gummy mash.","Insists on mashing while the plantain is still steaming, the only window in which it comes together as a dough.","Gives the doneness cue for the first fry, where the usual mistake is browning the plantain instead of softening it.","Covers both the cheese and chicharrón fillings rather than pretending there is only one correct bolón.",[426,427,428,429],"Deep pan or fryer","Slotted spoon","Wooden mortar or sturdy mixing bowl","Kitchen thermometer (helpful)",{"fat":431,"carbs":432,"fiber":433,"sugar":431,"sodium":434,"protein":435,"calories":436,"estimated":8},22,64,5,690,13,495,[438],"Strong black coffee, a fried egg, and a spoonful of ají criollo on the side.",[440,443,446],{"name":441,"description":442},"Bolón de chicharrón","Filled and studded with crisp fried pork instead of cheese, and usually salted a little harder. The workman's version and arguably the original.",{"name":444,"description":445},"Tigrillo lojano","The same fried plantain mashed in the pan with egg, cheese and spring onion and served loose rather than shaped. A plate you eat with a fork.",{"name":447,"description":448},"Bolón mixto","Both cheese and chicharrón in one ball. Widely sold, mildly frowned upon by purists in both camps.",[450,456,460,465,469,474,478,482],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},4,"plantain","green plantains, hard and completely unripe","piece","For the dough",{"qty":457,"name":458,"unit":459,"group":455,"noScale":8},700,"neutral oil, for frying","ml",{"qty":461,"ref":462,"name":463,"unit":464,"group":455},30,"butter","butter, softened","g",{"qty":466,"name":467,"unit":468,"group":455},1,"fine salt","tsp",{"qty":470,"ref":471,"name":472,"unit":464,"group":473},150,"queso-fresco","queso fresco, crumbled","For the filling",{"qty":475,"name":476,"note":477,"unit":464,"group":473,"optional":8},100,"chicharrón, roughly crushed","for the pork version, in place of some of the cheese",{"qty":451,"ref":479,"name":480,"unit":454,"group":481,"optional":8},"eggs","eggs, fried, to serve","To serve",{"qty":483,"name":484,"unit":485,"group":481,"optional":8},null,"ají criollo","to taste",[487,491,495,498,501,505],{"tip":488,"text":489,"title":490},"If the skin fights back, soak the scored plantain in warm water for two minutes and it will release.","Trim both ends off each plantain, run a knife lengthwise through the skin in three places without cutting into the flesh, and lever the strips away with your thumb. Cut the flesh into chunks about 3 cm thick.","Peel and cut the plantains",{"text":492,"title":493,"timerSeconds":494},"Heat the oil to 160°C and fry the chunks for 6 to 8 minutes. Pull them out while they are still pale gold and a knife slides in with a little resistance — you are cooking them through, not colouring them. Drain briefly on paper.","Fry them soft",420,{"text":496,"title":497},"Tip the hot plantain into a mortar or sturdy bowl with the butter and salt and crush it hard until it comes together as a coarse, sticky dough that holds its shape when squeezed in your fist. Work fast — once it cools it goes crumbly and will not bind.","Mash while steaming",{"text":499,"title":500},"Fold most of the cheese, or the chicharrón, through the warm dough, keeping a little back. Oil your hands, divide the dough into 4, press a hollow into each portion, tuck the reserved filling inside, and close the dough over it into a firm ball with no visible cracks.","Fill and shape",{"text":502,"title":503,"timerSeconds":504},"Raise the oil to 180°C and fry the balls for 3 to 4 minutes, turning once, until the outside is deep gold and blistered and taps firm with a spoon. Lift onto paper and salt lightly while they are still glistening.","Fry again for the crust",210,{"text":506,"title":507},"Break each bolón open at the table so the steam escapes and the cheese shows. Serve with a fried egg, a spoonful of ají and a mug of black coffee, and eat it immediately — the crust softens within about fifteen minutes.","Serve hot","boh-LON deh VEHR-deh",[510,514,518],{"note":511,"swap":512,"original":513},"Mozzarella stretches more than the original does, feta is closer in crumb and saltiness. Either is a fine breakfast; neither behaves exactly like Ecuadorian fresh cheese.","Mozzarella, mild feta rinsed of some salt, or a young cheddar","Queso fresco",{"note":515,"swap":516,"original":517},"The role is salt and shatter. Bacon brings smoke that the original does not have, so use a little less than you would expect.","Crisped bacon lardons, or shop-bought pork scratchings crushed roughly","Chicharrón",{"note":519,"swap":520,"original":521},"It takes a few minutes longer and needs more attention, but uses a fraction of the oil. Boiling is the one method to avoid — it makes the mash wet and slack.","Shallow-fry in 2 cm of oil, turning the pieces","Deep-frying the plantain","bolon-de-verde","Bolón de Verde (Ecuadorian Green Plantain and Cheese Ball)","Bolón de Verde","Bolón de verde","ecuador","Guayas and Manabí",15,25,"easy",[532],"breakfast",[534,535],"vegetarian","gluten-free",[452,471,462],[538,541,543,545],{"alt":539,"src":540},"Golden fried green plantain ball broken open to show melting fresh cheese, with coffee and a fried egg","\u002Fimages\u002Frecipes\u002Fbolon-de-verde\u002Fhero.jpg",{"alt":539,"src":542},"\u002Fimages\u002Frecipes\u002Fbolon-de-verde\u002Fhero-16x9.jpg",{"alt":539,"src":544},"\u002Fimages\u002Frecipes\u002Fbolon-de-verde\u002Fhero-4x3.jpg",{"alt":539,"src":546},"\u002Fimages\u002Frecipes\u002Fbolon-de-verde\u002Fhero-1x1.jpg",[548,549,550,551,552,553,554],"bolon de verde","green plantain","ecuadorian breakfast","queso fresco","chicharron","guayaquil","coastal","2026-08-20","dishroute-kitchen","Green plantain fried soft, mashed hot with butter and fresh cheese, rolled into a fist-sized ball and browned a second time until the crust crackles.",{"en":559},"\u002Frecipe\u002Fbolon-de-verde",{"items":561,"total":578,"page":466,"limit":843,"hasMore":844},[562,572,608,644,671,702,731,763,790,815],{"slug":522,"title":523,"shortTitle":524,"nativeName":525,"countrySlug":526,"region":527,"baseServings":451,"prepMinutes":528,"cookMinutes":529,"difficulty":530,"course":563,"diet":564,"mainIngredients":565,"images":566,"keywords":571,"publishedAt":555,"updatedAt":555,"authorSlug":556},[532],[534,535],[452,471,462],[567,568,569,570],{"alt":539,"src":540},{"alt":539,"src":542},{"alt":539,"src":544},{"alt":539,"src":546},[548,549,550,551,552,553,554],{"slug":573,"title":574,"shortTitle":575,"nativeName":576,"countrySlug":526,"region":577,"baseServings":451,"prepMinutes":529,"cookMinutes":578,"restMinutes":579,"difficulty":530,"course":580,"diet":582,"mainIngredients":585,"images":591,"keywords":601,"publishedAt":555,"updatedAt":555,"authorSlug":556},"ecuadorian-ceviche-de-camaron","Ceviche de Camarón (Ecuadorian Shrimp Ceviche in Tomato Broth)","Ceviche de Camarón","Ceviche de camarón","Guayas and the Pacific coast",10,60,[581],"appetizer",[583,584,535],"pescatarian","dairy-free",[586,587,588,589,590],"shrimp","lime","tomato","onion","orange",[592,595,597,599],{"alt":593,"src":594},"Bowl of Ecuadorian shrimp ceviche in red tomato broth topped with pink onion slivers, cilantro and popcorn","\u002Fimages\u002Frecipes\u002Fecuadorian-ceviche-de-camaron\u002Fhero.jpg",{"alt":593,"src":596},"\u002Fimages\u002Frecipes\u002Fecuadorian-ceviche-de-camaron\u002Fhero-16x9.jpg",{"alt":593,"src":598},"\u002Fimages\u002Frecipes\u002Fecuadorian-ceviche-de-camaron\u002Fhero-4x3.jpg",{"alt":593,"src":600},"\u002Fimages\u002Frecipes\u002Fecuadorian-ceviche-de-camaron\u002Fhero-1x1.jpg",[602,603,604,553,605,606,607],"ceviche de camaron","ecuadorian ceviche","shrimp ceviche","cold seafood","chifles","popcorn",{"slug":609,"title":610,"shortTitle":611,"nativeName":612,"countrySlug":526,"region":613,"baseServings":614,"prepMinutes":529,"cookMinutes":615,"restMinutes":616,"difficulty":617,"course":618,"diet":620,"mainIngredients":622,"images":626,"keywords":636,"publishedAt":555,"updatedAt":555,"authorSlug":556},"colada-morada","Colada Morada (Ecuadorian Spiced Purple Corn and Berry Drink)","Colada Morada","Colada morada","Sierra",8,75,20,"medium",[619],"drink",[534,621,584,535],"vegan",[623,624,625],"cornmeal","pineapple","cinnamon",[627,630,632,634],{"alt":628,"src":629},"Mug of steaming deep purple colada morada with pieces of fruit floating in it, beside a decorated bread figure","\u002Fimages\u002Frecipes\u002Fcolada-morada\u002Fhero.jpg",{"alt":628,"src":631},"\u002Fimages\u002Frecipes\u002Fcolada-morada\u002Fhero-16x9.jpg",{"alt":628,"src":633},"\u002Fimages\u002Frecipes\u002Fcolada-morada\u002Fhero-4x3.jpg",{"alt":628,"src":635},"\u002Fimages\u002Frecipes\u002Fcolada-morada\u002Fhero-1x1.jpg",[637,638,639,640,641,642,643],"colada morada","purple corn drink","day of the dead","guagua de pan","ecuadorian drink","blackberry","naranjilla",{"slug":645,"title":646,"shortTitle":647,"nativeName":647,"countrySlug":526,"region":648,"baseServings":451,"prepMinutes":529,"cookMinutes":649,"difficulty":617,"course":650,"diet":652,"mainIngredients":653,"images":656,"keywords":666,"publishedAt":555,"updatedAt":555,"authorSlug":556},"encebollado","Encebollado (Ecuadorian Tuna and Cassava Soup)","Encebollado","Guayaquil and the coast",50,[651,532],"soup",[583,584,535],[654,655,589,588,587],"tuna","cassava",[657,660,662,664],{"alt":658,"src":659},"Deep bowl of Ecuadorian encebollado with flaked tuna, yuca chunks and pink lime-cured onion rings on top","\u002Fimages\u002Frecipes\u002Fencebollado\u002Fhero.jpg",{"alt":658,"src":661},"\u002Fimages\u002Frecipes\u002Fencebollado\u002Fhero-16x9.jpg",{"alt":658,"src":663},"\u002Fimages\u002Frecipes\u002Fencebollado\u002Fhero-4x3.jpg",{"alt":658,"src":665},"\u002Fimages\u002Frecipes\u002Fencebollado\u002Fhero-1x1.jpg",[645,667,668,669,655,553,670],"ecuadorian soup","tuna soup","yuca","hangover cure",{"slug":672,"title":673,"shortTitle":674,"nativeName":675,"countrySlug":526,"region":676,"baseServings":451,"prepMinutes":616,"cookMinutes":461,"restMinutes":616,"difficulty":617,"course":677,"diet":679,"mainIngredients":680,"images":684,"keywords":694,"publishedAt":555,"updatedAt":555,"authorSlug":556},"encocado-de-pescado","Encocado de Pescado (Esmeraldas Fish in Coconut Sauce)","Encocado de Pescado","Encocado de pescado","Esmeraldas",[678],"main",[583,584,535],[681,682,587,588,683],"white-fish","coconut-milk","bell-pepper",[685,688,690,692],{"alt":686,"src":687},"Chunks of white fish in a thick orange coconut sauce with peppers and cilantro, served with rice and plantain","\u002Fimages\u002Frecipes\u002Fencocado-de-pescado\u002Fhero.jpg",{"alt":686,"src":689},"\u002Fimages\u002Frecipes\u002Fencocado-de-pescado\u002Fhero-16x9.jpg",{"alt":686,"src":691},"\u002Fimages\u002Frecipes\u002Fencocado-de-pescado\u002Fhero-4x3.jpg",{"alt":686,"src":693},"\u002Fimages\u002Frecipes\u002Fencocado-de-pescado\u002Fhero-1x1.jpg",[695,696,697,698,699,700,701],"encocado","coconut fish","esmeraldas","ecuadorian","afro-ecuadorian","coconut milk","patacones",{"slug":703,"title":704,"shortTitle":705,"nativeName":706,"countrySlug":526,"region":707,"baseServings":708,"prepMinutes":616,"cookMinutes":470,"restMinutes":709,"difficulty":530,"course":710,"diet":712,"mainIngredients":713,"images":715,"keywords":725,"publishedAt":555,"updatedAt":555,"authorSlug":556},"higos-con-queso","Higos con Queso (Ecuadorian Figs in Panela Syrup with Cheese)","Higos con Queso","Higos con queso","Tungurahua and Azuay",6,480,[711],"dessert",[534,535],[714,471,625],"figs",[716,719,721,723],{"alt":717,"src":718},"Dark candied figs glistening in panela syrup in a bowl, with a thick slice of white fresh cheese beside them","\u002Fimages\u002Frecipes\u002Fhigos-con-queso\u002Fhero.jpg",{"alt":717,"src":720},"\u002Fimages\u002Frecipes\u002Fhigos-con-queso\u002Fhero-16x9.jpg",{"alt":717,"src":722},"\u002Fimages\u002Frecipes\u002Fhigos-con-queso\u002Fhero-4x3.jpg",{"alt":717,"src":724},"\u002Fimages\u002Frecipes\u002Fhigos-con-queso\u002Fhero-1x1.jpg",[726,727,728,729,730,551],"higos con queso","dulce de higos","candied figs","panela syrup","ecuadorian dessert",{"slug":732,"title":733,"shortTitle":734,"nativeName":734,"countrySlug":526,"region":735,"baseServings":614,"prepMinutes":461,"cookMinutes":736,"restMinutes":737,"difficulty":738,"course":739,"diet":740,"mainIngredients":741,"images":746,"keywords":756,"publishedAt":555,"updatedAt":555,"authorSlug":556},"hornado","Hornado (Ecuadorian Slow-Roasted Pork with Crackling)","Hornado","Azuay, Tungurahua and the highland markets",285,740,"hard",[678],[584],[742,743,744,745],"pork-shoulder","garlic","cumin","achiote",[747,750,752,754],{"alt":748,"src":749},"Carved Ecuadorian roast pork shoulder with shards of blistered crackling, hominy and potato patties on a plate","\u002Fimages\u002Frecipes\u002Fhornado\u002Fhero.jpg",{"alt":748,"src":751},"\u002Fimages\u002Frecipes\u002Fhornado\u002Fhero-16x9.jpg",{"alt":748,"src":753},"\u002Fimages\u002Frecipes\u002Fhornado\u002Fhero-4x3.jpg",{"alt":748,"src":755},"\u002Fimages\u002Frecipes\u002Fhornado\u002Fhero-1x1.jpg",[732,757,758,759,760,761,762],"ecuadorian roast pork","crackling","cuenca","mote","agrio","slow roast",{"slug":764,"title":765,"shortTitle":766,"nativeName":766,"countrySlug":526,"region":767,"baseServings":451,"prepMinutes":461,"cookMinutes":768,"restMinutes":616,"difficulty":617,"course":769,"diet":770,"mainIngredients":771,"images":775,"keywords":785,"publishedAt":555,"updatedAt":555,"authorSlug":556},"llapingachos","Llapingachos (Ecuadorian Cheese-Stuffed Potato Patties)","Llapingachos","Tungurahua and the central Sierra",35,[678],[534,535],[772,471,773,479,774],"potato","peanuts","avocado",[776,779,781,783],{"alt":777,"src":778},"Two golden Ecuadorian potato patties under peanut sauce with a fried egg, avocado slices and tomato salad","\u002Fimages\u002Frecipes\u002Fllapingachos\u002Fhero.jpg",{"alt":777,"src":780},"\u002Fimages\u002Frecipes\u002Fllapingachos\u002Fhero-16x9.jpg",{"alt":777,"src":782},"\u002Fimages\u002Frecipes\u002Fllapingachos\u002Fhero-4x3.jpg",{"alt":777,"src":784},"\u002Fimages\u002Frecipes\u002Fllapingachos\u002Fhero-1x1.jpg",[764,786,698,787,788,551,789],"potato patties","peanut sauce","salsa de mani","andean",{"slug":791,"title":792,"shortTitle":793,"nativeName":794,"countrySlug":526,"region":795,"baseServings":451,"prepMinutes":528,"cookMinutes":796,"difficulty":530,"course":797,"diet":798,"mainIngredients":799,"images":801,"keywords":811,"publishedAt":555,"updatedAt":555,"authorSlug":556},"ecuadorian-locro-de-papa","Locro de Papa (Ecuadorian Potato and Cheese Soup)","Locro de Papa","Locro de papa","The Andean Sierra",40,[651],[534,535],[772,800,471,774,589],"milk",[802,805,807,809],{"alt":803,"src":804},"Bowl of thick pale Ecuadorian potato soup topped with avocado slices, crumbled white cheese and 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of Ecuadorian goat stew in dark green-brown sauce beside white rice, fried plantain and avocado slices","\u002Fimages\u002Frecipes\u002Fseco-de-chivo\u002Fhero.jpg",{"alt":829,"src":832},"\u002Fimages\u002Frecipes\u002Fseco-de-chivo\u002Fhero-16x9.jpg",{"alt":829,"src":834},"\u002Fimages\u002Frecipes\u002Fseco-de-chivo\u002Fhero-4x3.jpg",{"alt":829,"src":836},"\u002Fimages\u002Frecipes\u002Fseco-de-chivo\u002Fhero-1x1.jpg",[838,839,643,698,840,841,842],"seco de chivo","goat stew","loja","braised goat","chicha",24,false,1788563790389]