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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":435,"variations":437,"ingredients":447,"instructions":522,"pronunciation":546,"substitutions":547,"slug":560,"title":561,"shortTitle":562,"nativeName":563,"countrySlug":564,"region":565,"baseServings":485,"prepMinutes":470,"cookMinutes":470,"difficulty":566,"course":567,"diet":569,"mainIngredients":571,"images":572,"keywords":582,"publishedAt":587,"updatedAt":587,"authorSlug":588,"summary":589,"localeSlug":560,"alternates":590},[394,397,400,403,406],{"answer":395,"question":396},"Squid toughens between roughly two and forty minutes of cooking and only relaxes again after long braising. In a quick stew like this it must go in last and cook for no more than 90 seconds to two minutes, just until the rings turn opaque and spring back when pressed. If it has gone tough there is no rescue short of simmering it for another half hour, which would destroy everything else in the pot.","Why did my squid turn rubbery?",{"answer":398,"question":399},"Yes, and it is a sensible option far from the coast, though a bagged mix tends to be cut small and overcooks quickly. Thaw it overnight in the fridge, drain it thoroughly and dry it on paper, then add the whole lot in the final two minutes rather than in stages. Buying species separately gives a much better result if you can.","Can I use frozen seafood mix?",{"answer":401,"question":402},"Coconut milk splits when it is boiled hard or held at a rolling boil for long. Keep the heat low enough that the surface only trembles, add acidic ingredients like lime at the very end and off the heat, and use full-fat tinned coconut milk, which is far more stable than the drinking cartons.","Why did my coconut sauce separate?",{"answer":404,"question":405},"No. The cazuela gives its name to the dish and holds heat beautifully at the table, but any wide heavy pan will cook the stew identically. If you do use unglazed earthenware, soak it first and heat it gradually, as clay cracks when it meets a fierce flame from cold.","Do I need an actual clay pot?",{"answer":407,"question":408},"No. Colombian coastal cooking uses coconut, garlic, scallion and lime rather than chile heat, and the sauce here is mild and slightly sweet. Serve ají or hot sauce on the side for anyone who wants heat, which is how it works in Cartagena too.","Is this dish spicy?",[410,411,412,413,414,415],"Prepare and portion every piece of seafood before you start cooking. Once the sauce is ready, the additions come minutes apart.","Use full-fat tinned coconut milk. The thin cartons sold as a drink split under heat and taste of almost nothing.","Keep the pot below a simmer once the coconut milk is in — a hard boil will break the sauce into oily beads.","Squid has two doneness windows: under two minutes, or over forty. Anything in between is rubber, so add the rings at the very end.","Discard any mussels that stay shut after steaming, and any that were already open and did not close when tapped.","Season at the end, not the start. Mussel liquor is salty and how salty varies wildly between batches.","🦐","Cazuela de mariscos is a coastal Colombian seafood stew, thicker than a soup and richer than most, built on coconut milk cut with fish stock and a tomato-scallion base. Shrimp, squid, mussels and firm white fish go in at separate moments so that nothing overcooks, and the sauce is thickened just enough to cling — velvety rather than heavy, sweet from the coconut, savory from the shellfish liquor, sharpened at the end with lime. It comes to the table in a clay bowl still bubbling, with coconut rice and patacones alongside. Total cooking time is half an hour; the whole difficulty is the order in which things go into the pot.","This is Cartagena restaurant food more than home food — a dish of the walled city and the beachfront places along the Caribbean coast, where a cazuela is the thing you order when you want to eat everything the boats brought in at once. The name refers to the vessel: a cazuela is an earthenware pot, and the stew is cooked and served in one, which keeps it hot long enough that the last spoonful is as warm as the first.\n\nCoconut is the signature of the Colombian Caribbean and the clearest line between its cooking and the Andean interior. Where Bogotá thickens with potato and finishes with cream, the coast reaches for coconut milk, and it appears in rice, in fish stews, in sweets and in the sauce here. That preference has roots in the region's Afro-Caribbean population and its trade links across the sea, and it means a coastal cook and a highland cook can look at the same fish and produce dishes with nothing in common.\n\nThe stew is also unapologetically a restaurant construction. Nobody's grandmother in Barranquilla was buying four kinds of seafood on a Tuesday; households cook one fish, fried whole, with coconut rice and patacones. The cazuela concentrates the coast into a single bowl for people eating out, and coastal cooks are relaxed about it — the sauce is traditional even where the abundance is not. What matters is that the shellfish is fresh and that nothing in the pot is cooked a minute longer than it needs.","This is a dish to eat the day it is made. Refrigerated it keeps 24 hours, but reheating cooks the seafood a second time and the squid and shrimp turn tough — warm it very gently, only to steaming, and accept a small loss. It does not freeze: the coconut sauce separates on thawing and the shellfish texture collapses. If you need a head start, make the coconut and hogao sauce up to two days ahead and cook the seafood into it fresh.",[421,422,423,424],"Staggered additions with times for each species, because shrimp, squid, fish and mussels do not cook at the same speed.","Mussel liquor is saved and used, which gives the sauce a depth that plain stock cannot.","A light roux instead of cream overload, so the coconut still tastes of coconut.","Ready in half an hour, with all the fiddly work done before the pot ever gets hot.",[426,427,428],"Wide heavy pan or earthenware cazuela","Lidded pot for steaming mussels","Fine sieve",{"fat":430,"carbs":431,"fiber":432,"protein":433,"calories":434,"estimated":8},31,21,3,46,560,[436],"Coconut rice (arroz con coco), patacones for scooping, and lime wedges.",[438,441,444],{"name":439,"description":440},"Cazuela with cream cheese","Many Cartagena kitchens melt a couple of spoonfuls of cream cheese into the sauce for extra body. It makes the dish noticeably richer and slightly tangy.",{"name":442,"description":443},"With lobster or crab","Add lobster tail medallions or picked crab meat in the last minute of cooking. This is the expensive restaurant version and it is worth it when the shellfish is good.",{"name":445,"description":446},"Cazuela de camarones","Shrimp only, which is what most home cooks on the coast actually make. Same sauce, one ingredient, ready in twenty minutes.",[448,454,458,462,465,469,473,478,481,484,489,492,496,500,504,506,510,514,518],{"qty":449,"ref":450,"name":451,"unit":452,"group":453},500,"mussels","mussels, scrubbed and debearded","g","For the seafood",{"qty":455,"ref":456,"name":457,"unit":452,"group":453},300,"shrimp","raw shrimp, peeled and deveined",{"qty":459,"ref":460,"name":461,"unit":452,"group":453},250,"squid","squid, cleaned and cut into 1 cm rings",{"qty":455,"ref":463,"name":464,"unit":452,"group":453},"white-fish","firm white fish, in 3 cm cubes",{"qty":466,"name":467,"unit":468,"group":453},100,"dry white wine","ml",{"qty":470,"ref":471,"name":471,"unit":452,"group":472},30,"butter","For the sauce",{"qty":474,"ref":475,"name":476,"unit":477,"group":472},1,"onion","onion, finely chopped","piece",{"qty":432,"ref":479,"name":480,"unit":477,"group":472},"scallions","long scallions, finely sliced",{"qty":474,"ref":482,"name":483,"unit":477,"group":472},"bell-pepper","red bell pepper, finely diced",{"qty":485,"ref":486,"name":487,"unit":488,"group":472},4,"garlic","garlic, minced","clove",{"qty":432,"ref":490,"name":491,"unit":477,"group":472},"tomato","ripe tomatoes, grated",{"qty":474,"ref":493,"name":494,"unit":495,"group":472},"cumin","ground cumin","tsp",{"qty":497,"ref":498,"name":499,"unit":495,"group":472},0.5,"achiote","achiote or Colombian color powder",{"qty":470,"ref":501,"name":502,"note":503,"unit":452,"group":472},"flour","plain flour","or 2 tsp cornstarch for a gluten-free version",{"qty":455,"name":505,"unit":468,"group":472},"fish stock",{"qty":507,"ref":508,"name":509,"unit":468,"group":472},400,"coconut-milk","full-fat coconut milk",{"qty":474,"ref":511,"name":512,"unit":477,"group":513},"lime","lime, juiced, plus wedges to serve","To finish",{"qty":497,"ref":515,"name":516,"unit":517,"group":513},"cilantro","cilantro, chopped","cup",{"qty":519,"name":520,"unit":521,"group":513},null,"salt and white pepper","to taste",[523,527,531,535,539,543],{"text":524,"title":525,"timerSeconds":526},"Tip the mussels into a lidded pot with the white wine over high heat and cook 4 minutes, shaking once, until the shells have opened. Strain the liquor through a fine sieve and keep it; pick most of the mussels from their shells, leaving a few whole for the top, and throw away any that stayed shut.","Steam the mussels",240,{"text":528,"title":529,"timerSeconds":530},"Melt the butter in a wide pan over medium-low heat and cook the onion, scallion and bell pepper for 8 minutes until completely soft and translucent, with no crunch left in the pepper. Add the garlic, cumin and achiote and stir for a minute until fragrant.","Start the sauce base",480,{"text":532,"title":533,"timerSeconds":534},"Add the grated tomato and cook for 10 minutes, stirring now and then, until the mixture has darkened to a deep orange and reduced to a thick paste that holds its shape when pushed to one side of the pan.","Cook down the tomato",600,{"tip":536,"text":537,"title":538,"timerSeconds":455},"From here the sauce must never boil. Hard heat splits coconut milk into oily beads that will not come back together.","Sprinkle in the flour and stir it through for a minute so it loses its raw smell. Pour in the fish stock and the reserved mussel liquor a little at a time, stirring until smooth, then add the coconut milk. Bring to the point where the surface just trembles and hold it there for 5 minutes until the sauce coats a spoon.","Thicken and add coconut",{"text":540,"title":541,"timerSeconds":542},"Slide in the fish cubes and poach them for 3 minutes without stirring, then add the shrimp and cook 2 minutes more, until they curl into loose C shapes and turn coral. Finally add the squid rings and the picked mussels and give it 90 seconds — the squid should turn opaque and spring back at a touch.","Add the fish, then the fast-cooking seafood",330,{"text":544,"title":545},"Take the pan off the heat, stir in the lime juice and half the cilantro, and taste for salt, remembering that the mussel liquor has already brought plenty. Top with the reserved mussels in their shells and the rest of the cilantro, and serve straight from the pan with coconut rice and patacones.","Season and serve","kah-SWEH-lah deh mah-REES-kohs",[548,552,556],{"note":549,"swap":550,"original":551},"Clams behave the same way and bring an even saltier liquor. If you use neither, replace the reserved shellfish liquid with an equal amount of fish stock.","Clams, or an extra 200 g of shrimp","Mussels",{"note":553,"swap":554,"original":555},"Stir the slurry in at the end and simmer briefly. This keeps the dish gluten-free and gives a slightly glossier sauce.","2 tsp cornstarch slaked in cold water","Flour and butter roux",{"note":557,"swap":558,"original":559},"Frozen is often better than tired fresh. Pat everything thoroughly dry before it goes near the pot, since surface water thins the sauce.","Good-quality frozen seafood, thawed slowly in the fridge","Fresh seafood","colombian-cazuela-de-mariscos","Cazuela de Mariscos (Cartagena Coconut Seafood Casserole)","Cazuela de Mariscos","Cazuela de mariscos","colombia","Caribbean coast","medium",[568],"main",[570],"pescatarian",[456,460,450,463,508],[573,576,578,580],{"alt":574,"src":575},"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":574,"src":577},"\u002Fimages\u002Frecipes\u002Fcolombian-cazuela-de-mariscos\u002Fhero-16x9.jpg",{"alt":574,"src":579},"\u002Fimages\u002Frecipes\u002Fcolombian-cazuela-de-mariscos\u002Fhero-4x3.jpg",{"alt":574,"src":581},"\u002Fimages\u002Frecipes\u002Fcolombian-cazuela-de-mariscos\u002Fhero-1x1.jpg",[583,584,585,586,456,450,460],"cazuela de mariscos","cartagena","coconut seafood stew","colombian caribbean","2026-08-20","dishroute-kitchen","Cartagena's clay-pot seafood stew: shrimp, squid, white fish and mussels in a lightly thickened coconut and hogao sauce, each one dropped in at its own moment.",{"en":591},"\u002Frecipe\u002Fcolombian-cazuela-de-mariscos",{"items":593,"total":716,"page":474,"limit":884,"hasMore":885},[594,631,667,701,711,737,767,798,830,857],{"slug":595,"title":596,"shortTitle":597,"nativeName":598,"countrySlug":564,"region":599,"baseServings":600,"prepMinutes":601,"cookMinutes":602,"difficulty":566,"course":603,"diet":605,"mainIngredients":607,"images":613,"keywords":623,"publishedAt":587,"updatedAt":587,"authorSlug":588},"ajiaco-santafereno","Ajiaco Santafereño (Bogotá Chicken and Three-Potato Soup)","Ajiaco Santafereño","Ajiaco santafereño","Bogotá and Cundinamarca",6,25,70,[604,568],"soup",[606],"gluten-free",[608,609,610,611,612],"chicken","potato","corn","capers","avocado",[614,617,619,621],{"alt":615,"src":616},"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":615,"src":618},"\u002Fimages\u002Frecipes\u002Fajiaco-santafereno\u002Fhero-16x9.jpg",{"alt":615,"src":620},"\u002Fimages\u002Frecipes\u002Fajiaco-santafereno\u002Fhero-4x3.jpg",{"alt":615,"src":622},"\u002Fimages\u002Frecipes\u002Fajiaco-santafereno\u002Fhero-1x1.jpg",[624,625,626,627,628,629,630],"ajiaco","guascas","bogota","potato soup","colombian soup","papa criolla","chicken soup",{"slug":632,"title":633,"shortTitle":634,"nativeName":635,"countrySlug":564,"region":636,"baseServings":485,"prepMinutes":637,"cookMinutes":601,"restMinutes":638,"difficulty":639,"course":640,"diet":644,"mainIngredients":646,"images":649,"keywords":659,"publishedAt":587,"updatedAt":587,"authorSlug":588},"colombian-arepas","Arepa de Maíz (Colombian Griddled Corn Cakes)","Arepa de Maíz","Arepa de maíz","Antioquia and nationwide",15,5,"easy",[641,642,643],"bread","side","breakfast",[645,606],"vegetarian",[647,471,648],"cornmeal","queso-fresco",[650,653,655,657],{"alt":651,"src":652},"Stack of thin griddled Colombian corn arepas with toasted brown blisters, one split open with melting butter","\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero.jpg",{"alt":651,"src":654},"\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero-16x9.jpg",{"alt":651,"src":656},"\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero-4x3.jpg",{"alt":651,"src":658},"\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero-1x1.jpg",[660,661,662,663,664,665,666],"arepa","masarepa","colombian bread","corn cakes","arepa paisa","gluten free bread","griddle",{"slug":668,"title":669,"shortTitle":670,"nativeName":671,"countrySlug":564,"region":672,"baseServings":485,"prepMinutes":673,"cookMinutes":674,"restMinutes":530,"difficulty":566,"course":675,"diet":676,"mainIngredients":677,"images":683,"keywords":693,"publishedAt":587,"updatedAt":587,"authorSlug":588},"bandeja-paisa","Bandeja Paisa (Antioquian Mixed Platter)","Bandeja Paisa","Bandeja paisa","Antioquia",40,150,[568],[],[678,679,680,681,612,682],"pork-belly","ground-beef","plantain","rice","eggs",[684,687,689,691],{"alt":685,"src":686},"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":685,"src":688},"\u002Fimages\u002Frecipes\u002Fbandeja-paisa\u002Fhero-16x9.jpg",{"alt":685,"src":690},"\u002Fimages\u002Frecipes\u002Fbandeja-paisa\u002Fhero-4x3.jpg",{"alt":685,"src":692},"\u002Fimages\u002Frecipes\u002Fbandeja-paisa\u002Fhero-1x1.jpg",[694,695,696,697,698,699,700],"bandeja paisa","colombian beans","antioquia","chicharron","medellin","frijoles","colombian platter",{"slug":560,"title":561,"shortTitle":562,"nativeName":563,"countrySlug":564,"region":565,"baseServings":485,"prepMinutes":470,"cookMinutes":470,"difficulty":566,"course":702,"diet":703,"mainIngredients":704,"images":705,"keywords":710,"publishedAt":587,"updatedAt":587,"authorSlug":588},[568],[570],[456,460,450,463,508],[706,707,708,709],{"alt":574,"src":575},{"alt":574,"src":577},{"alt":574,"src":579},{"alt":574,"src":581},[583,584,585,586,456,450,460],{"slug":712,"title":713,"shortTitle":714,"nativeName":714,"countrySlug":564,"region":715,"baseServings":485,"prepMinutes":716,"cookMinutes":717,"difficulty":639,"course":718,"diet":719,"mainIngredients":720,"images":722,"keywords":732,"publishedAt":587,"updatedAt":587,"authorSlug":588},"changua","Changua (Bogotá Milk and Egg Breakfast Soup)","Changua","Bogotá and the Boyacá highlands",10,12,[643,604],[645],[721,682,479,515],"milk",[723,726,728,730],{"alt":724,"src":725},"Bowl of Colombian changua with a poached egg floating in milky broth over soaked bread and chopped cilantro","\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero.jpg",{"alt":724,"src":727},"\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero-16x9.jpg",{"alt":724,"src":729},"\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero-4x3.jpg",{"alt":724,"src":731},"\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero-1x1.jpg",[712,733,734,735,626,515,736],"colombian breakfast","milk soup","poached egg","andean",{"slug":738,"title":739,"shortTitle":740,"nativeName":741,"countrySlug":564,"region":742,"baseServings":485,"prepMinutes":743,"cookMinutes":601,"restMinutes":470,"difficulty":566,"course":744,"diet":747,"mainIngredients":749,"images":750,"keywords":760,"publishedAt":587,"updatedAt":587,"authorSlug":588},"colombian-empanadas","Empanadas Colombianas (Fried Corn Pastries with Potato and Beef)","Empanadas Colombianas","Empanadas colombianas","Nationwide, strongest in Antioquia and Valle",45,[745,746],"street-food","snack",[606,748],"dairy-free",[647,609,679],[751,754,756,758],{"alt":752,"src":753},"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":752,"src":755},"\u002Fimages\u002Frecipes\u002Fcolombian-empanadas\u002Fhero-16x9.jpg",{"alt":752,"src":757},"\u002Fimages\u002Frecipes\u002Fcolombian-empanadas\u002Fhero-4x3.jpg",{"alt":752,"src":759},"\u002Fimages\u002Frecipes\u002Fcolombian-empanadas\u002Fhero-1x1.jpg",[761,661,762,763,764,765,766],"colombian empanadas","aji","street food","fried empanadas","potato beef filling","gluten free",{"slug":768,"title":769,"shortTitle":770,"nativeName":771,"countrySlug":564,"region":772,"baseServings":773,"prepMinutes":743,"cookMinutes":459,"restMinutes":774,"difficulty":775,"course":776,"diet":777,"mainIngredients":778,"images":780,"keywords":790,"publishedAt":587,"updatedAt":587,"authorSlug":588},"lechona-tolimense","Lechona Tolimense (Stuffed Roast Pork with Yellow Peas)","Lechona Tolimense","Lechona tolimense","Tolima",8,720,"hard",[568],[606,748],[779,678,493,479],"pork-shoulder",[781,784,786,788],{"alt":782,"src":783},"Sliced rolled pork roast with blistered golden crackling revealing a yellow split pea and pork stuffing","\u002Fimages\u002Frecipes\u002Flechona-tolimense\u002Fhero.jpg",{"alt":782,"src":785},"\u002Fimages\u002Frecipes\u002Flechona-tolimense\u002Fhero-16x9.jpg",{"alt":782,"src":787},"\u002Fimages\u002Frecipes\u002Flechona-tolimense\u002Fhero-4x3.jpg",{"alt":782,"src":789},"\u002Fimages\u002Frecipes\u002Flechona-tolimense\u002Fhero-1x1.jpg",[791,792,793,794,795,796,797],"lechona","tolima","roast pork","crackling","yellow split peas","colombian festival food","ibague",{"slug":799,"title":800,"shortTitle":801,"nativeName":802,"countrySlug":564,"region":803,"baseServings":773,"prepMinutes":716,"cookMinutes":470,"restMinutes":804,"difficulty":639,"course":805,"diet":807,"mainIngredients":809,"images":813,"keywords":823,"publishedAt":587,"updatedAt":587,"authorSlug":588},"natilla-colombiana","Natilla Colombiana (Christmas Panela and Cinnamon Pudding)","Natilla Colombiana","Natilla","Antioquia and nationwide at Christmas",180,[806],"dessert",[645,606,808],"nut-free",[721,810,811,812],"cornstarch","brown-sugar","cinnamon",[814,817,819,821],{"alt":815,"src":816},"Squares of caramel-brown Colombian natilla dusted with cinnamon on a tray, with buñuelos alongside","\u002Fimages\u002Frecipes\u002Fnatilla-colombiana\u002Fhero.jpg",{"alt":815,"src":818},"\u002Fimages\u002Frecipes\u002Fnatilla-colombiana\u002Fhero-16x9.jpg",{"alt":815,"src":820},"\u002Fimages\u002Frecipes\u002Fnatilla-colombiana\u002Fhero-4x3.jpg",{"alt":815,"src":822},"\u002Fimages\u002Frecipes\u002Fnatilla-colombiana\u002Fhero-1x1.jpg",[824,825,826,827,828,812,829],"natilla","colombian christmas","panela","milk pudding","cornstarch 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