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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":483,"pronunciation":505,"substitutions":506,"slug":519,"title":520,"shortTitle":521,"nativeName":521,"countrySlug":522,"region":523,"baseServings":524,"prepMinutes":525,"cookMinutes":526,"difficulty":527,"course":528,"diet":531,"mainIngredients":536,"images":537,"keywords":547,"publishedAt":553,"updatedAt":553,"authorSlug":554,"summary":555,"localeSlug":519,"alternates":556},[394,397,400,403,406],{"answer":395,"question":396},"Completely black and soft enough to squash between your fingers — well past the stage you would want for frying as alloco. At that point the starch has fully converted to sugar, which is what makes the fritters sweet without much added sugar and gives them their soft interior. Yellow plantain will produce something starchy and bland.","How ripe do the plantains need to be?",{"answer":398,"question":399},"The mixture is too wet, which happens when the plantains are especially juicy. Add flour a tablespoon at a time until a spoonful holds its shape when scooped and only slowly slumps. It also helps to make sure the oil is properly hot, since a lukewarm pan lets the outside soak and collapse before it sets.","Why are my fritters falling apart in the oil?",{"answer":401,"question":402},"Both, and deliberately so. The plantain brings a lot of natural sugar, but the standard mix also carries onion, salt and ground chilli, so the fritters land somewhere between a snack and a side dish. Ivorian cooks make sweeter or more savoury batches depending on how they plan to eat them.","Are claclo sweet or savoury?",{"answer":404,"question":405},"Very little, honestly. Both are mashed overripe plantain fritters bound with flour and seasoned with pepper. Tatale usually leans on ginger and is often fried flatter; claclo commonly uses nutmeg. They come from neighbouring cooking cultures that share this fritter rather than one having borrowed it from the other.","What is the difference between claclo and Ghanaian tatale?",{"answer":407,"question":408},"You can, with a change in character. Spoon the mixture onto an oiled tray and bake at 190°C for about 20 minutes, turning once. They come out softer and more cake-like, without the lacy crisp edge that frying produces, but they are still good and use far less oil.","Can I bake them instead of frying?",[410,411,412,413,414,415],"The plantains should be black all over and almost collapsing. If they still peel with any effort, leave them another two days on the counter.","Mash with a fork, not a blender. Small lumps give the fritters their character; a smooth purée makes them dense and pancake-like.","Start with less flour than the recipe says and add more only if the mixture will not hold on a spoon. Wetter plantains need more, drier ones need almost none.","Test-fry one spoonful before committing the batch. If it spreads and falls apart, work in another tablespoon of flour; if it stays in a tight ball, loosen with a splash of water.","Keep the oil at about 165°C. These are sugary and will go dark brown outside while raw inside if the pan is too hot.","Rest the fried fritters on a rack rather than paper if you can — sitting in their own steam softens the crisp edges within minutes.","🥞","Claclo turns plantains that have gone too far to fry into something better than they were. The blackened fruit is mashed to a lumpy purée, bound with a little flour, seasoned with grated nutmeg, a pinch of ground chilli and a small amount of onion, then dropped into hot oil in spoonfuls. The fritters puff slightly, crisp at the ragged edges and stay dense and custardy in the middle, tasting sweet with a warm spiced finish and a faint chilli tingle that stops them being cloying. They are a snack rather than a dessert, eaten warm at any hour, and they use up fruit that would otherwise be thrown away. Fifteen minutes of preparation and no equipment beyond a fork and a pan.","Claclo sits in a large family of West African plantain fritters — Ghana has tatale, made almost identically with mashed overripe plantain, flour, ginger and pepper, and versions turn up along the coast under other names. Where borders run through communities that have always traded and intermarried, these things are not neatly divisible, and an Ivorian and a Ghanaian would each reasonably call this fritter their own. The Ivorian spelling and pronunciation are what mark it out here, along with the frequent use of nutmeg.\n\nThe reason it exists everywhere is agricultural. Plantain is grown and sold in bunches, and a bunch ripens all at once, so households routinely face several fruits that are suddenly black, soft and unsuitable for boiling or for frying as alloco. Mashing solves it. The sugars are at their highest at that stage, which is why claclo needs so little added sweetening and why it browns so fast in oil. A cook is turning a surplus into a snack, which is what most of the world's good fritters are for.\n\nIn Abidjan the fritters are sold from the same kind of roadside pan as alloco, often by the same seller, and bought in small bagfuls for the walk home or as something to give children in the afternoon. The chilli is not a garnish or a modern twist; a small amount of ground pepper in a sweet plantain batter is standard across the region and it is what keeps a plate of these from tasting like dessert. Home cooks adjust the flour by feel, because how much a batch needs depends entirely on how wet the plantains were.","Best eaten within an hour, while the edges still have some crispness. They keep 2 days in an airtight container in the fridge and reheat acceptably in a dry pan or a 180°C oven for 5 minutes; microwaving makes them soggy. The raw mixture does not hold well, since mashed plantain oxidises and darkens within an hour, so mix and fry in the same session. Fried fritters freeze for a month and reheat from frozen in an oven.",[421,422,423,424],"Uses plantain at the exact stage most people throw away, and explains why that stage is the right one.","Adds the flour by feel with a clear texture target, since plantain wetness varies enormously.","Keeps the chilli and nutmeg in the mix, which is what makes these savoury-adjacent rather than sugary.","Fries at a lower temperature than most fritters, because the sugar content makes them burn easily.",[426,427,428,429],"Mixing bowl","Fork or potato masher","Deep or shallow frying pan","Slotted spoon",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":433,"calories":436,"estimated":8},9,51,3,22,210,290,[438],"On their own, warm, or beside a spicy onion relish if you have made the savoury version.",[440,443,446],{"name":441,"description":442},"Savoury claclo","Sugar left out entirely, with more onion, chilli and salt, so the fritters go alongside a sauce rather than being eaten as a snack.",{"name":444,"description":445},"Tatale","The closely related Ghanaian version, seasoned with ginger and often more pepper, and usually fried flatter.",{"name":447,"description":448},"Claclo with corn","A handful of fresh sweetcorn kernels stirred through the mixture, giving pops of sweetness and a looser texture.",[450,455,461,465,469,472,477,479],{"qty":451,"ref":452,"name":453,"unit":454},4,"plantain","overripe plantains, skins fully black","piece",{"qty":456,"ref":457,"name":458,"note":459,"unit":460},120,"flour","plain flour","add by feel — start with two thirds of it","g",{"qty":462,"ref":463,"name":464,"unit":454},0.5,"onion","small onion, grated",{"qty":462,"ref":466,"name":467,"unit":468},"nutmeg","nutmeg, freshly grated","tsp",{"qty":462,"ref":470,"name":471,"unit":468},"chili-flakes","ground dried chilli",{"qty":473,"ref":474,"name":475,"unit":476,"optional":8},1,"brown-sugar","brown sugar","tbsp",{"qty":462,"name":478,"unit":468},"fine salt",{"qty":480,"name":481,"unit":482,"noScale":8},500,"vegetable oil, for frying","ml",[484,488,491,494,497,502],{"tip":485,"text":486,"title":487},"Stop before it is smooth. The lumps are what keep the fritters from turning into pancakes.","Peel {qty:plantain} of black plantains — the skins should slip off in strips — and mash the flesh in a bowl with a fork until it is a thick, uneven purée with some small lumps still visible.","Mash the plantain",{"text":489,"title":490},"Stir in the grated onion, nutmeg, ground chilli, salt and the sugar if you are using it. Taste a little of the raw mixture: it should be clearly sweet with a slow warmth arriving behind it.","Season the mixture",{"text":492,"title":493},"Fold in two thirds of the flour and check the consistency. A heaped spoonful should hold its shape for a few seconds before slumping; if it runs off the spoon, work in the rest of the flour a tablespoon at a time.","Bring it together with flour",{"text":495,"title":496},"Bring the oil to 165°C in a deep pan and slide in a single spoonful. It should hold together, bubble steadily around the edge and colour to golden in about 2 minutes a side. Adjust the mixture before frying the rest.","Heat the oil and test one",{"tip":498,"text":499,"title":500,"timerSeconds":501},"If they darken in under 90 seconds, pull the pan off the heat for a minute — sugar burns long before the middle sets.","Drop in heaped tablespoons, four or five at a time, and fry for 2 to 3 minutes a side until deep golden with darker crisp frills at the edges and no wet-looking seams. Turn them once with a slotted spoon.","Fry in batches",300,{"text":503,"title":504},"Lift the fritters onto a rack and let them stand for 2 minutes so the centres finish setting. Eat them warm, when the outside is still crisp and the middle is soft enough to give under a thumb.","Drain and serve warm","KLAH-kloh",[507,511,515],{"note":508,"swap":509,"original":510},"Rice flour gives a crisper edge and keeps the fritters gluten-free. Cornmeal adds a pleasant grittiness but needs a few minutes to hydrate before frying.","Rice flour, cornmeal, or a gluten-free blend","Plain flour",{"note":512,"swap":513,"original":514},"Ginger is more common in the Ghanaian tatale version and works just as well against the plantain sweetness.","Grated fresh ginger, or a mix of ginger and cinnamon","Nutmeg",{"note":516,"swap":517,"original":518},"Widely done, and easier to control. Flatten each spoonful slightly and give it about 3 minutes a side.","Shallow-fry as small pancakes in a film of oil","Deep frying","claclo","Claclo (Ivorian Sweet Plantain Fritters)","Claclo","ivory-coast","Southern Côte d'Ivoire",6,15,20,"easy",[529,530],"snack","street-food",[532,533,534,535],"vegan","vegetarian","dairy-free","nut-free",[452,457,466],[538,541,543,545],{"alt":539,"src":540},"Golden plantain fritters with ragged crisp edges piled on a rack, one broken open to show a soft middle","\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero.jpg",{"alt":539,"src":542},"\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero-16x9.jpg",{"alt":539,"src":544},"\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero-4x3.jpg",{"alt":539,"src":546},"\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero-1x1.jpg",[519,548,549,550,551,552],"plantain fritters","ivorian snack","overripe plantain","tatale","west african fritters","2026-08-20","dishroute-kitchen","Overripe plantain mashed with flour, nutmeg and a whisper of chilli, then spooned into hot oil. Soft, sweet fritters with crisp lacy edges, sold by the bagful in Abidjan.",{"en":557},"\u002Frecipe\u002Fclaclo",{"items":559,"total":713,"page":473,"limit":821,"hasMore":822},[560,588,617,627,653,676,706,735,765,793],{"slug":561,"title":562,"shortTitle":563,"nativeName":563,"countrySlug":522,"region":564,"baseServings":451,"prepMinutes":525,"cookMinutes":526,"difficulty":527,"course":565,"diet":567,"mainIngredients":569,"images":572,"keywords":582,"publishedAt":553,"updatedAt":553,"authorSlug":554},"alloco","Alloco (Ivorian Fried Ripe Plantain)","Alloco","Abidjan",[530,566],"side",[532,533,568,534,535],"gluten-free",[452,463,570,571],"tomato","scotch-bonnet",[573,576,578,580],{"alt":574,"src":575},"Golden-brown fried plantain slices piled on a plate with chopped onion, tomato and chilli relish","\u002Fimages\u002Frecipes\u002Falloco\u002Fhero.jpg",{"alt":574,"src":577},"\u002Fimages\u002Frecipes\u002Falloco\u002Fhero-16x9.jpg",{"alt":574,"src":579},"\u002Fimages\u002Frecipes\u002Falloco\u002Fhero-4x3.jpg",{"alt":574,"src":581},"\u002Fimages\u002Frecipes\u002Falloco\u002Fhero-1x1.jpg",[561,583,584,585,586,587],"fried plantain","ivorian street food","ripe plantain","plantain snack","abidjan",{"slug":589,"title":590,"shortTitle":591,"nativeName":591,"countrySlug":522,"region":592,"baseServings":524,"prepMinutes":593,"cookMinutes":594,"restMinutes":595,"difficulty":596,"course":597,"diet":598,"mainIngredients":599,"images":601,"keywords":611,"publishedAt":553,"updatedAt":553,"authorSlug":554},"attieke","Attiéké (Ivorian Fermented Cassava Couscous)","Attiéké","Lagoon coast around Abidjan",60,35,3120,"medium",[566],[532,533,568,534,535],[600],"cassava",[602,605,607,609],{"alt":603,"src":604},"A mound of pale steamed attiéké granules with a fork lifting loose grains from the pile","\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero.jpg",{"alt":603,"src":606},"\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero-16x9.jpg",{"alt":603,"src":608},"\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero-4x3.jpg",{"alt":603,"src":610},"\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero-1x1.jpg",[589,612,613,614,615,616],"fermented cassava","ivorian side dish","cassava couscous","gluten free starch","west african",{"slug":519,"title":520,"shortTitle":521,"nativeName":521,"countrySlug":522,"region":523,"baseServings":524,"prepMinutes":525,"cookMinutes":526,"difficulty":527,"course":618,"diet":619,"mainIngredients":620,"images":621,"keywords":626,"publishedAt":553,"updatedAt":553,"authorSlug":554},[529,530],[532,533,534,535],[452,457,466],[622,623,624,625],{"alt":539,"src":540},{"alt":539,"src":542},{"alt":539,"src":544},{"alt":539,"src":546},[519,548,549,550,551,552],{"slug":628,"title":629,"shortTitle":630,"nativeName":631,"countrySlug":522,"region":632,"baseServings":451,"prepMinutes":526,"cookMinutes":633,"difficulty":634,"course":635,"diet":636,"mainIngredients":637,"images":638,"keywords":648,"publishedAt":553,"updatedAt":553,"authorSlug":554},"foutou","Foutou Banane (Pounded Plantain and Cassava)","Foutou Banane","Foutou banane","Southern and central Côte d'Ivoire",40,"hard",[566],[532,533,568,534,535],[452,600],[639,642,644,646],{"alt":640,"src":641},"Two smooth pale balls of pounded plantain and cassava foutou in a bowl beside a dish of sauce","\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero.jpg",{"alt":640,"src":643},"\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero-16x9.jpg",{"alt":640,"src":645},"\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero-4x3.jpg",{"alt":640,"src":647},"\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero-1x1.jpg",[628,649,650,651,613,652],"foutou banane","pounded plantain","cassava fufu","west african starch",{"slug":654,"title":655,"shortTitle":656,"nativeName":656,"countrySlug":522,"region":564,"baseServings":451,"prepMinutes":526,"cookMinutes":526,"difficulty":527,"course":657,"diet":659,"mainIngredients":661,"images":663,"keywords":673,"publishedAt":553,"updatedAt":553,"authorSlug":554},"garba","Garba (Attiéké with Fried Tuna)","Garba",[530,658],"main",[660,568,534,535],"pescatarian",[662,600,463,570],"tuna",[664,667,669,671],{"alt":665,"src":666},"Browned cubes of fried tuna piled on pale attiéké with sliced onion, tomato wedges and ground chilli","\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero.jpg",{"alt":665,"src":668},"\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero-16x9.jpg",{"alt":665,"src":670},"\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero-4x3.jpg",{"alt":665,"src":672},"\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero-1x1.jpg",[654,589,674,584,675,614],"fried tuna","abidjan food",{"slug":677,"title":678,"shortTitle":679,"nativeName":679,"countrySlug":522,"region":680,"baseServings":524,"prepMinutes":526,"cookMinutes":681,"restMinutes":682,"difficulty":527,"course":683,"diet":685,"mainIngredients":686,"images":690,"keywords":700,"publishedAt":553,"updatedAt":553,"authorSlug":554},"gnamankoudji","Gnamankoudji (Ivorian Spiced Ginger Juice)","Gnamankoudji","Nationwide",5,240,[684],"drink",[532,533,568,534,535],[687,688,689],"ginger","pineapple","lemon",[691,694,696,698],{"alt":692,"src":693},"A tall glass of cloudy pale yellow ginger juice over ice with pineapple and fresh ginger root beside it","\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero.jpg",{"alt":692,"src":695},"\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero-16x9.jpg",{"alt":692,"src":697},"\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero-4x3.jpg",{"alt":692,"src":699},"\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero-1x1.jpg",[677,701,702,703,704,705],"ginger juice","ivorian drink","pineapple ginger","west african beverage","raw ginger",{"slug":707,"title":708,"shortTitle":709,"nativeName":710,"countrySlug":522,"region":711,"baseServings":451,"prepMinutes":526,"cookMinutes":712,"restMinutes":713,"difficulty":596,"course":714,"diet":715,"mainIngredients":717,"images":719,"keywords":729,"publishedAt":553,"updatedAt":553,"authorSlug":554},"kedjenou","Kedjenou (Ivorian Sealed-Pot Chicken Stew)","Kedjenou","Kédjénou","Southern forest belt",70,10,[658],[568,534,716],"halal-friendly",[718,570,687,463],"chicken",[720,723,725,727],{"alt":721,"src":722},"Bone-in chicken pieces in a clay pot with collapsed tomato, onion wedges and a whole red chilli","\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero.jpg",{"alt":721,"src":724},"\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero-16x9.jpg",{"alt":721,"src":726},"\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero-4x3.jpg",{"alt":721,"src":728},"\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero-1x1.jpg",[707,730,731,732,733,734],"ivorian chicken stew","sealed pot cooking","canari","guinea fowl","west african stew",{"slug":736,"title":737,"shortTitle":738,"nativeName":739,"countrySlug":522,"region":680,"baseServings":451,"prepMinutes":740,"cookMinutes":741,"difficulty":596,"course":742,"diet":743,"mainIngredients":744,"images":748,"keywords":758,"publishedAt":553,"updatedAt":553,"authorSlug":554},"ivorian-sauce-arachide","Sauce Arachide (Ivorian Groundnut Stew)","Sauce Arachide","Sauce arachide",25,75,[658],[568,534,716],[745,746,570,747],"peanut-butter","beef-chuck","eggplant",[749,752,754,756],{"alt":750,"src":751},"Thick brown groundnut stew with beef cubes and aubergine, served beside a mound of white rice","\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero.jpg",{"alt":750,"src":753},"\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero-16x9.jpg",{"alt":750,"src":755},"\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero-4x3.jpg",{"alt":750,"src":757},"\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero-1x1.jpg",[759,760,761,762,763,764],"sauce arachide","groundnut stew","peanut stew","ivorian beef stew","west african peanut sauce","maafe",{"slug":766,"title":767,"shortTitle":768,"nativeName":769,"countrySlug":522,"region":523,"baseServings":451,"prepMinutes":525,"cookMinutes":594,"difficulty":527,"course":770,"diet":773,"mainIngredients":774,"images":776,"keywords":786,"publishedAt":553,"updatedAt":553,"authorSlug":554},"sauce-claire","Sauce Claire (Light Aubergine and Okra Broth)","Sauce Claire","Sauce claire",[771,772],"soup","sauce",[660,568,534,535],[747,775,570,463],"okra",[777,780,782,784],{"alt":778,"src":779},"A thin cloudy broth in a bowl with pieces of okra, crushed aubergine and flakes of smoked fish","\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero.jpg",{"alt":778,"src":781},"\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero-16x9.jpg",{"alt":778,"src":783},"\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero-4x3.jpg",{"alt":778,"src":785},"\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero-1x1.jpg",[787,788,789,790,791,792],"sauce claire","okra broth","aubergine sauce","ivorian soup","smoked fish stew","garden egg",{"slug":794,"title":795,"shortTitle":796,"nativeName":797,"countrySlug":522,"region":711,"baseServings":524,"prepMinutes":798,"cookMinutes":799,"difficulty":596,"course":800,"diet":801,"mainIngredients":802,"images":804,"keywords":814,"publishedAt":553,"updatedAt":553,"authorSlug":554},"sauce-graine","Sauce Graine (Ivorian Palm Nut Stew)","Sauce Graine","Sauce graine",30,85,[658],[568,534],[746,803,775,747],"crab",[805,808,810,812],{"alt":806,"src":807},"Deep orange palm nut stew in a pot with beef chunks, crab halves and okra, oil pooling on the surface","\u002Fimages\u002Frecipes\u002Fsauce-graine\u002Fhero.jpg",{"alt":806,"src":809},"\u002Fimages\u002Frecipes\u002Fsauce-graine\u002Fhero-16x9.jpg",{"alt":806,"src":811},"\u002Fimages\u002Frecipes\u002Fsauce-graine\u002Fhero-4x3.jpg",{"alt":806,"src":813},"\u002Fimages\u002Frecipes\u002Fsauce-graine\u002Fhero-1x1.jpg",[815,816,817,818,819,820],"sauce graine","palm nut stew","ivorian sauce","palm nut soup","crab stew","west african cooking",24,false,1788563759251]