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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":437,"variations":439,"ingredients":449,"instructions":487,"pronunciation":511,"substitutions":512,"slug":525,"title":526,"shortTitle":527,"nativeName":527,"countrySlug":528,"region":529,"baseServings":460,"prepMinutes":530,"cookMinutes":531,"difficulty":532,"course":533,"diet":536,"mainIngredients":538,"images":539,"keywords":549,"publishedAt":555,"updatedAt":555,"authorSlug":556,"summary":557,"localeSlug":525,"alternates":558},[394,397,400,403,406],{"answer":395,"question":396},"Almost always heat. Milk boiled hard will separate, and it splits faster once salt and the mild acidity of the scallion are in the pot. Bring the liquid up over medium heat until it barely trembles at the edges, then hold it there. Diluting the milk with water, as this recipe does, also makes splitting far less likely than using milk alone.","Why does the milk curdle or split?",{"answer":398,"question":399},"You can, but add it to the bowl at the very last second and eat quickly. Fresh bread has no structure left once hot liquid hits it and turns to paste within a minute. Dried bread, called calado in Colombia, holds its shape long enough to be eaten with a spoon, which is the reason the tradition exists.","Can I use fresh bread instead of dried?",{"answer":401,"question":402},"Crack each egg into a small cup first and lower it close to the surface rather than dropping it in from height. Keep the liquid at a bare simmer with no rolling bubbles, and do not stir once the eggs are in. Very fresh eggs hold together noticeably better than older ones because the white is still tight.","How do I keep the egg whites from spreading into threads?",{"answer":404,"question":405},"No, it is a savoury soup. The sweetness people notice comes from the milk itself and from cooked scallion, not from added sugar. If it tastes flat, the fix is more salt rather than anything else — under-salted hot milk tastes cloying, and the difference between bland and correct is often half a teaspoon.","Is changua supposed to be sweet?",{"answer":407,"question":408},"Yes, but poach the eggs in batches rather than crowding the pan, since eggs dropped in all at once stick to each other and drop the temperature of the liquid. Use a wide, shallow pan instead of a deep pot, cook four eggs at a time, and lift them into the waiting bowls with a slotted spoon before pouring the soup over.","Can I make changua for a crowd?",[410,411,412,413,414,415],"Dry the bread out yourself: slice it thick, leave it uncovered overnight or bake it at 140 °C for 15 minutes until it snaps rather than bends.","Keep the pot at a lazy simmer once the eggs are in. A rolling boil tears the whites into rags and scorches milk onto the base of the pan.","Salt the liquid before the eggs go in, not after — once the egg is set, seasoning sits on the surface instead of running through the broth.","Whole milk only. Skimmed milk tastes thin and watery here because there is nothing else in the pot to carry flavour.","Assemble the bowls with bread and cilantro first and pour the hot soup over the top, so the bread softens for the thirty seconds it takes to reach the table.","If you want a firm yolk, cover the pot for the last two minutes; the trapped steam sets the top without overcooking the white.","🥣","Changua is a hot breakfast soup of milk, water and scallion with a whole egg poached directly in the pot, ladled over stale bread that softens as it sits. It tastes gentle and savoury — sweet cooked milk, the green onion edge of cebolla larga, and a bright hit of cilantro added off the heat — and it is one of very few egg breakfasts in the world where the egg is neither fried nor scrambled but suspended in liquid. On a cold Bogotá morning at 2,600 metres it is eaten for exactly the reason it looks like it should be: it is hot, it is fast, and it costs almost nothing.","Changua belongs to the Andean highlands around Bogotá and Boyacá, and its name comes from the Chibcha language of the Muisca people who farmed the savanna before the Spanish arrived. The soup as it is eaten now, though, is a colonial hybrid: the Muisca had no cattle and therefore no milk, and no wheat and therefore no bread. What survived from the older kitchen is the shape of the thing — a hot thin broth to start the day in a cold place — and what the Spanish added is what fills it.\n\nThe bread matters more than it looks like it should. Bogotá bakeries sell calados, slices of bread dried out hard specifically so they can be drowned in something hot, and changua is one of their main destinations. Using them is not thrift dressed up as tradition; dry bread absorbs the milk without instantly collapsing into paste, which is precisely what fresh bread does. Households that skip the bread eat the soup with an almojábana or a slice of cheese instead, and on the Boyacá side it is common to find crumbled fresh cheese or a spoonful of cooked potato in the bowl.\n\nColombians are divided about it, and openly so. It is a dish people either grew up on and defend with real warmth, or find genuinely difficult — hot milk with a whole egg floating in it is not a neutral proposition, and plenty of Bogotanos will tell you they have never touched it. It carries a reputation as a hangover cure and as grandmother food, both of which are polite ways of saying it is old-fashioned. That is fair. It is a peasant breakfast from a cold plateau, made from whatever was in the house, and it has never pretended otherwise.","Changua does not keep and is not meant to. The egg firms into rubber on reheating and the bread turns to sludge within the hour. What you can prepare ahead is the dry bread, which lasts a fortnight in a paper bag, and the sliced scallion, which holds two days in the fridge. From those, the soup itself is a ten-minute job from a cold pan, which is the whole reason it survives as breakfast food.",[421,422,423,424],"Milk cut with water in the traditional proportion, so the soup stays a broth instead of turning into a heavy custard.","The eggs are poached in the pot the proper way, with a doneness cue you can actually see through the surface.","Explains what calados are and how to make them from ordinary bread the night before.","Cilantro and scallion greens go in off the heat, which is where their flavour survives.",[426,427,428],"Wide shallow saucepan or sauté pan","Slotted spoon","Small cup for cracking eggs",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},13,26,1,9,720,16,285,[438],"Hot chocolate on the same table, or an almojábana torn open beside the bowl — a Bogotá breakfast rarely has just one hot thing on it.",[440,443,446],{"name":441,"description":442},"Changua con papa","A boiled waxy potato, sliced, added to each bowl before the soup is poured — the Boyacá version, and closer to a full meal than a breakfast.",{"name":444,"description":445},"Changua con queso","Crumbled fresh white cheese stirred into the hot bowl so it softens but does not melt. Common wherever the household makes its own cheese.",{"name":447,"description":448},"Changua sin huevo","The soup without the egg, for people who like everything about it except the part that floats. Perfectly normal in Bogotá households with divided opinions.",[450,456,459,464,467,470,473,478,483],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},700,"milk","whole milk","ml","For the soup",{"qty":457,"name":458,"unit":454,"group":455},400,"water",{"qty":460,"ref":461,"name":462,"unit":463,"group":455},4,"scallions","long scallions, whites finely sliced, greens reserved","piece",{"qty":432,"name":465,"unit":466,"group":455},"fine salt, plus more to taste","tsp",{"qty":460,"ref":468,"name":469,"unit":463,"group":455},"eggs","eggs, at room temperature",{"qty":460,"name":471,"unit":463,"group":472},"thick slices of dry white bread (calados)","For the bowls",{"qty":474,"ref":475,"name":476,"unit":477,"group":472},0.5,"cilantro","cilantro leaves and tender stems, roughly chopped","cup",{"qty":479,"ref":480,"name":481,"unit":482,"group":472,"optional":8},80,"queso-fresco","fresh white cheese, crumbled","g",{"qty":484,"name":485,"unit":486,"group":472},null,"black pepper","to taste",[488,493,497,500,505,508],{"tip":489,"text":490,"title":491,"timerSeconds":492},"Overnight on a rack in a dry kitchen does the same job with no oven at all.","If your bread is soft, spread the slices on a tray and bake at 140 °C for 15 minutes, turning once, until they are dry through and snap cleanly instead of bending. Leave them out to cool — they can be done a week ahead.","Dry the bread",900,{"text":494,"title":495,"timerSeconds":496},"Put the milk, water, sliced scallion whites and salt into a wide shallow pan. Bring it up over medium heat until the surface trembles and a ring of small bubbles forms at the edge, about 5 minutes. Do not let it reach a rolling boil.","Start the liquid",300,{"text":498,"title":499},"Taste the liquid now and correct the salt while you still can stir freely. It should taste like a light savoury broth, clearly seasoned — under-salted hot milk reads as sweet and flat, and you cannot fix that once the eggs are floating in it.","Taste before the eggs",{"tip":501,"text":502,"title":503,"timerSeconds":504},"Cover the pan for the final 2 minutes if you prefer a set yolk with a filmed-over top.","Crack each egg into a cup and slide it in close to the surface, spacing them well apart. Simmer gently without stirring for 3 to 4 minutes, until the whites are opaque all the way to the yolk and the yolk still wobbles when you nudge the pan.","Poach the eggs",210,{"text":506,"title":507},"Break a slice of dry bread into large pieces in the base of each warm bowl and scatter over the cilantro, the reserved scallion greens and the cheese if using. Lift an egg on top of each with a slotted spoon.","Build the bowls",{"text":509,"title":510},"Ladle the hot milk broth over each bowl until the bread is submerged, grind over black pepper and take them straight to the table. The bread should be soft but still in recognisable pieces when the first spoon goes in.","Pour and serve immediately","CHAHN-gwah",[513,517,521],{"note":514,"swap":515,"original":516},"Cebolla larga is thicker and sweeter than a supermarket spring onion. Doubling the count gets you close; the white parts go in the pot, the green on top.","Regular scallions, using twice as many, greens included","Cebolla larga (long Colombian scallion)",{"note":518,"swap":519,"original":520},"Sourdough and rye are too assertive and fight the milk. You want something bland whose only job is to soak.","Any sturdy white bread dried in a low oven, or plain crackers","Calados (dried bread)",{"note":522,"swap":523,"original":524},"Some Boyacá households enrich it this way. Avoid plant milks — they split when they hit a simmer with acid from the scallion.","Half milk, half single cream for a richer version","Whole milk","changua","Changua (Bogotá Milk and Egg Breakfast Soup)","Changua","colombia","Bogotá and the Boyacá highlands",10,12,"easy",[534,535],"breakfast","soup",[537],"vegetarian",[452,468,461,475],[540,543,545,547],{"alt":541,"src":542},"Bowl of Colombian changua with a poached egg floating in milky broth over soaked bread and chopped cilantro","\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero.jpg",{"alt":541,"src":544},"\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero-16x9.jpg",{"alt":541,"src":546},"\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero-4x3.jpg",{"alt":541,"src":548},"\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero-1x1.jpg",[525,550,551,552,553,475,554],"colombian breakfast","milk soup","poached egg","bogota","andean","2026-08-20","dishroute-kitchen","Milk and water brought to a boil with sliced scallion, eggs slipped in whole to poach, then poured over dry bread and a fistful of cilantro. Ten minutes, five ingredients.",{"en":559},"\u002Frecipe\u002Fchangua",{"items":561,"total":530,"page":432,"limit":857,"hasMore":858},[562,599,632,666,697,707,737,769,801,829],{"slug":563,"title":564,"shortTitle":565,"nativeName":566,"countrySlug":528,"region":567,"baseServings":568,"prepMinutes":569,"cookMinutes":570,"difficulty":571,"course":572,"diet":574,"mainIngredients":576,"images":582,"keywords":592,"publishedAt":555,"updatedAt":555,"authorSlug":556},"ajiaco-santafereno","Ajiaco Santafereño (Bogotá Chicken and Three-Potato Soup)","Ajiaco Santafereño","Ajiaco santafereño","Bogotá and Cundinamarca",6,25,70,"medium",[535,573],"main",[575],"gluten-free",[577,578,579,580,581],"chicken","potato","corn","capers","avocado",[583,586,588,590],{"alt":584,"src":585},"Deep bowl of thick pale Colombian potato soup with shredded chicken, a half corn cob, cream and capers","\u002Fimages\u002Frecipes\u002Fajiaco-santafereno\u002Fhero.jpg",{"alt":584,"src":587},"\u002Fimages\u002Frecipes\u002Fajiaco-santafereno\u002Fhero-16x9.jpg",{"alt":584,"src":589},"\u002Fimages\u002Frecipes\u002Fajiaco-santafereno\u002Fhero-4x3.jpg",{"alt":584,"src":591},"\u002Fimages\u002Frecipes\u002Fajiaco-santafereno\u002Fhero-1x1.jpg",[593,594,553,595,596,597,598],"ajiaco","guascas","potato soup","colombian soup","papa criolla","chicken soup",{"slug":600,"title":601,"shortTitle":602,"nativeName":603,"countrySlug":528,"region":604,"baseServings":460,"prepMinutes":605,"cookMinutes":569,"restMinutes":606,"difficulty":532,"course":607,"diet":610,"mainIngredients":611,"images":614,"keywords":624,"publishedAt":555,"updatedAt":555,"authorSlug":556},"colombian-arepas","Arepa de Maíz (Colombian Griddled Corn Cakes)","Arepa de Maíz","Arepa de maíz","Antioquia and nationwide",15,5,[608,609,534],"bread","side",[537,575],[612,613,480],"cornmeal","butter",[615,618,620,622],{"alt":616,"src":617},"Stack of thin griddled Colombian corn arepas with toasted brown blisters, one split open with melting butter","\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero.jpg",{"alt":616,"src":619},"\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero-16x9.jpg",{"alt":616,"src":621},"\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero-4x3.jpg",{"alt":616,"src":623},"\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero-1x1.jpg",[625,626,627,628,629,630,631],"arepa","masarepa","colombian bread","corn cakes","arepa paisa","gluten free bread","griddle",{"slug":633,"title":634,"shortTitle":635,"nativeName":636,"countrySlug":528,"region":637,"baseServings":460,"prepMinutes":638,"cookMinutes":639,"restMinutes":640,"difficulty":571,"course":641,"diet":642,"mainIngredients":643,"images":648,"keywords":658,"publishedAt":555,"updatedAt":555,"authorSlug":556},"bandeja-paisa","Bandeja Paisa (Antioquian Mixed Platter)","Bandeja Paisa","Bandeja paisa","Antioquia",40,150,480,[573],[],[644,645,646,647,581,468],"pork-belly","ground-beef","plantain","rice",[649,652,654,656],{"alt":650,"src":651},"A wide tray holding red beans, white rice, ground beef, chicharrón, chorizo, fried egg, plantain, arepa and avocado","\u002Fimages\u002Frecipes\u002Fbandeja-paisa\u002Fhero.jpg",{"alt":650,"src":653},"\u002Fimages\u002Frecipes\u002Fbandeja-paisa\u002Fhero-16x9.jpg",{"alt":650,"src":655},"\u002Fimages\u002Frecipes\u002Fbandeja-paisa\u002Fhero-4x3.jpg",{"alt":650,"src":657},"\u002Fimages\u002Frecipes\u002Fbandeja-paisa\u002Fhero-1x1.jpg",[659,660,661,662,663,664,665],"bandeja paisa","colombian beans","antioquia","chicharron","medellin","frijoles","colombian platter",{"slug":667,"title":668,"shortTitle":669,"nativeName":670,"countrySlug":528,"region":671,"baseServings":460,"prepMinutes":672,"cookMinutes":672,"difficulty":571,"course":673,"diet":674,"mainIngredients":676,"images":682,"keywords":692,"publishedAt":555,"updatedAt":555,"authorSlug":556},"colombian-cazuela-de-mariscos","Cazuela de Mariscos (Cartagena Coconut Seafood Casserole)","Cazuela de Mariscos","Cazuela de mariscos","Caribbean coast",30,[573],[675],"pescatarian",[677,678,679,680,681],"shrimp","squid","mussels","white-fish","coconut-milk",[683,686,688,690],{"alt":684,"src":685},"Earthenware pot of creamy coconut seafood stew with shrimp, mussels in shell, squid rings and cilantro","\u002Fimages\u002Frecipes\u002Fcolombian-cazuela-de-mariscos\u002Fhero.jpg",{"alt":684,"src":687},"\u002Fimages\u002Frecipes\u002Fcolombian-cazuela-de-mariscos\u002Fhero-16x9.jpg",{"alt":684,"src":689},"\u002Fimages\u002Frecipes\u002Fcolombian-cazuela-de-mariscos\u002Fhero-4x3.jpg",{"alt":684,"src":691},"\u002Fimages\u002Frecipes\u002Fcolombian-cazuela-de-mariscos\u002Fhero-1x1.jpg",[693,694,695,696,677,679,678],"cazuela de mariscos","cartagena","coconut seafood stew","colombian caribbean",{"slug":525,"title":526,"shortTitle":527,"nativeName":527,"countrySlug":528,"region":529,"baseServings":460,"prepMinutes":530,"cookMinutes":531,"difficulty":532,"course":698,"diet":699,"mainIngredients":700,"images":701,"keywords":706,"publishedAt":555,"updatedAt":555,"authorSlug":556},[534,535],[537],[452,468,461,475],[702,703,704,705],{"alt":541,"src":542},{"alt":541,"src":544},{"alt":541,"src":546},{"alt":541,"src":548},[525,550,551,552,553,475,554],{"slug":708,"title":709,"shortTitle":710,"nativeName":711,"countrySlug":528,"region":712,"baseServings":460,"prepMinutes":713,"cookMinutes":569,"restMinutes":672,"difficulty":571,"course":714,"diet":717,"mainIngredients":719,"images":720,"keywords":730,"publishedAt":555,"updatedAt":555,"authorSlug":556},"colombian-empanadas","Empanadas Colombianas (Fried Corn Pastries with Potato and Beef)","Empanadas Colombianas","Empanadas colombianas","Nationwide, strongest in Antioquia and Valle",45,[715,716],"street-food","snack",[575,718],"dairy-free",[612,578,645],[721,724,726,728],{"alt":722,"src":723},"Golden deep-fried Colombian corn empanadas, one broken open to show potato and beef filling, with green ají","\u002Fimages\u002Frecipes\u002Fcolombian-empanadas\u002Fhero.jpg",{"alt":722,"src":725},"\u002Fimages\u002Frecipes\u002Fcolombian-empanadas\u002Fhero-16x9.jpg",{"alt":722,"src":727},"\u002Fimages\u002Frecipes\u002Fcolombian-empanadas\u002Fhero-4x3.jpg",{"alt":722,"src":729},"\u002Fimages\u002Frecipes\u002Fcolombian-empanadas\u002Fhero-1x1.jpg",[731,626,732,733,734,735,736],"colombian empanadas","aji","street food","fried empanadas","potato beef filling","gluten free",{"slug":738,"title":739,"shortTitle":740,"nativeName":741,"countrySlug":528,"region":742,"baseServings":743,"prepMinutes":713,"cookMinutes":744,"restMinutes":434,"difficulty":745,"course":746,"diet":747,"mainIngredients":748,"images":751,"keywords":761,"publishedAt":555,"updatedAt":555,"authorSlug":556},"lechona-tolimense","Lechona Tolimense (Stuffed Roast Pork with Yellow Peas)","Lechona Tolimense","Lechona tolimense","Tolima",8,250,"hard",[573],[575,718],[749,644,750,461],"pork-shoulder","cumin",[752,755,757,759],{"alt":753,"src":754},"Sliced rolled pork roast with blistered golden crackling revealing a yellow split pea and pork stuffing","\u002Fimages\u002Frecipes\u002Flechona-tolimense\u002Fhero.jpg",{"alt":753,"src":756},"\u002Fimages\u002Frecipes\u002Flechona-tolimense\u002Fhero-16x9.jpg",{"alt":753,"src":758},"\u002Fimages\u002Frecipes\u002Flechona-tolimense\u002Fhero-4x3.jpg",{"alt":753,"src":760},"\u002Fimages\u002Frecipes\u002Flechona-tolimense\u002Fhero-1x1.jpg",[762,763,764,765,766,767,768],"lechona","tolima","roast pork","crackling","yellow split peas","colombian festival food","ibague",{"slug":770,"title":771,"shortTitle":772,"nativeName":773,"countrySlug":528,"region":774,"baseServings":743,"prepMinutes":530,"cookMinutes":672,"restMinutes":775,"difficulty":532,"course":776,"diet":778,"mainIngredients":780,"images":784,"keywords":794,"publishedAt":555,"updatedAt":555,"authorSlug":556},"natilla-colombiana","Natilla Colombiana (Christmas Panela and Cinnamon Pudding)","Natilla Colombiana","Natilla","Antioquia and nationwide at Christmas",180,[777],"dessert",[537,575,779],"nut-free",[452,781,782,783],"cornstarch","brown-sugar","cinnamon",[785,788,790,792],{"alt":786,"src":787},"Squares of caramel-brown Colombian natilla dusted with cinnamon on a tray, with buñuelos alongside","\u002Fimages\u002Frecipes\u002Fnatilla-colombiana\u002Fhero.jpg",{"alt":786,"src":789},"\u002Fimages\u002Frecipes\u002Fnatilla-colombiana\u002Fhero-16x9.jpg",{"alt":786,"src":791},"\u002Fimages\u002Frecipes\u002Fnatilla-colombiana\u002Fhero-4x3.jpg",{"alt":786,"src":793},"\u002Fimages\u002Frecipes\u002Fnatilla-colombiana\u002Fhero-1x1.jpg",[795,796,797,798,799,783,800],"natilla","colombian christmas","panela","milk pudding","cornstarch dessert","bunuelos",{"slug":802,"title":803,"shortTitle":804,"nativeName":804,"countrySlug":528,"region":805,"baseServings":460,"prepMinutes":605,"cookMinutes":806,"difficulty":532,"course":807,"diet":808,"mainIngredients":810,"images":812,"keywords":822,"publishedAt":555,"updatedAt":555,"authorSlug":556},"colombian-patacones","Patacones (Colombian Twice-Fried Green Plantains)","Patacones","Caribbean and Pacific coasts",20,[609,716,715],[809,537,575,718,779],"vegan",[646,811],"garlic",[813,816,818,820],{"alt":814,"src":815},"Golden twice-fried green plantain rounds with cracked lacy edges, piled beside a bowl of tomato 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