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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":428,"serveWith":434,"variations":436,"ingredients":446,"instructions":507,"pronunciation":529,"substitutions":530,"slug":543,"title":544,"shortTitle":545,"nativeName":546,"countrySlug":547,"region":548,"baseServings":459,"prepMinutes":549,"cookMinutes":550,"restMinutes":549,"difficulty":551,"course":552,"diet":554,"mainIngredients":557,"images":558,"keywords":568,"publishedAt":575,"updatedAt":575,"authorSlug":576,"summary":577,"localeSlug":543,"alternates":578},[394,397,400,403,406],{"answer":395,"question":396},"It means sweated, and it describes the method rather than any single dish. The main ingredient cooks under a tight lid over low heat with very little added liquid, so it braises in the moisture it releases itself. Colombians make sudados of chicken, beef, fish and vegetables using the same principle.","What does sudado actually mean?",{"answer":398,"question":399},"Cassava cooks unevenly and older roots can stay stubborn no matter how long they simmer. Peel it thickly, right through the pink layer under the skin, cut it into even chunks and pull out the woody fibre running down the centre. If a piece is still firm after 30 minutes it is unlikely to soften, so frozen cassava is a reliable shortcut.","Why is my cassava still hard in the middle?",{"answer":401,"question":402},"You can, but adjust the order of cooking. Breast meat is dry by the time the root vegetables are done, so cook the potato and cassava in the sauce first and add the breast, cut into large pieces, only for the last 12 to 15 minutes. Bone-in thighs remain the better choice for both flavor and texture.","Can I use chicken breast?",{"answer":404,"question":405},"No. It is seasoned with cumin, garlic, tomato and scallion, and contains no chile at all. Heat in Colombian food is added individually at the table from a jar of ají, a loose sauce of cilantro, scallion, vinegar and a little hot pepper, so each person controls their own plate.","Is this dish spicy?",{"answer":407,"question":408},"Yes. Cook it fully a day ahead and reheat gently, adding water to loosen the sauce as the potato will have drunk a good deal of it. If you want it fresher, make the hogao base up to a week ahead and keep it in the fridge, then the finished dish takes under an hour from a cold start.","Can I make it in advance for a crowd?",[410,411,412,413,414,415],"Use bone-in, skin-on thighs and drumsticks. Breast meat dries out long before the cassava is tender and the sauce has body.","Season the chicken with cumin, garlic and salt at least 15 minutes ahead so the spice reaches past the surface.","Chop the scallion finely and use far more than feels reasonable — it melts away and becomes the sweetness in the sauce.","Keep the lid on for the sweating stage. Lifting it repeatedly lets out the steam that is doing the cooking.","Add the cassava in chunks no smaller than 4 cm, since it breaks apart readily once it softens.","If the sauce is still loose at the end, mash one piece of potato into it rather than adding flour or cornstarch.","🍲","Sudado means sweated, and that is exactly the technique — chicken pieces cook covered over low heat in a base of tomato, long scallion, onion and cumin, releasing their own liquid instead of being boiled in stock. Potato and cassava go in partway through and finish soft, with the potato surrendering enough starch to pull the sauce together. What comes out is orange, thick and mild, with the sweetness of cooked scallion, the earthiness of cumin and chicken that slides off the bone. It is one of the most-cooked dishes in Colombian homes, faster than it looks, and it needs only one pot and a lid that fits properly.","Sudado is less a recipe than a household method, and every Colombian region applies it to something different — chicken in the interior, beef ribs in Antioquia, fish on the coast, guinea pig in parts of Nariño. What makes it a sudado is the covered pot and the low flame, a way of cooking that gets tenderness out of cheap cuts without needing much fat or attention. In a country where lunch is the main meal and it has to be on the table by noon, that matters more than technique for its own sake.\n\nThe dish sits on hogao, the tomato-and-scallion base that runs under a huge share of Colombian cooking. Cebolla larga, the thick mild scallion Colombians use by the bunch, is not interchangeable with a spring onion in spirit even if it is in a pinch — it is sweeter, and the amount that goes into a pot would look alarming to a cook from elsewhere. Cumin does the rest of the work. Colombian savory cooking leans on it heavily and on chile almost not at all, which is why an outsider expecting Latin American food to be hot finds this gentle and slightly surprising.\n\nOn a restaurant menu the sudado usually turns up as the second course of a corrientazo, the set lunch that starts with a soup and ends with a glass of fruit juice. At home it stretches: a chicken that would feed three roasted feeds five in a sudado, because the potato, cassava and sauce carry the plate as much as the meat does. Leftovers are eaten the next day with rice, and most cooks would tell you the second day is better.","Keeps 3 days refrigerated, and most Colombians will tell you day two eats better than day one because the cumin settles into the sauce. Reheat covered over low heat with a splash of water, since the potato keeps absorbing liquid as it sits. Freezing works for up to 2 months but changes the texture of the cassava, which becomes grainy — if you plan to freeze, leave the cassava out and add it fresh when reheating.",[421,422,423,424],"The hogao is cooked properly before the chicken goes back in, so the sauce tastes developed rather than of raw tomato.","Two starches with different jobs: potato dissolves at the edges to thicken, cassava stays in dense pieces that soak up sauce.","Very little added liquid, because the point of a sudado is that the chicken makes most of its own.","One pot from start to finish, and roughly an hour of mostly unattended cooking.",[426,427],"Wide heavy pot or Dutch oven with a well-fitting lid","Sharp knife",{"fat":429,"carbs":430,"fiber":431,"protein":432,"calories":433,"estimated":8},25,54,6,43,620,[435],"White rice, sliced avocado and a spoonful of ají — and a small salad of tomato and onion if you want the full corrientazo plate.",[437,440,443],{"name":438,"description":439},"Sudado de res","The beef version, made with short ribs or shin. Same base, same starches, but it needs an extra 90 minutes of gentle cooking before the meat gives in.",{"name":441,"description":442},"Sudado with plantain","Add a peeled green plantain broken into pieces along with the cassava. It thickens the sauce further and turns it slightly sweet.",{"name":444,"description":445},"Sudado costeño","On the Caribbean coast the same method is applied to firm fish with a splash of coconut milk stirred in near the end, cooked for a fraction of the time.",[447,453,458,463,466,470,475,479,482,485,491,495,498,504],{"qty":448,"ref":449,"name":450,"unit":451,"group":452},1.2,"chicken","bone-in chicken thighs and drumsticks, skin on","kg","For the chicken",{"qty":454,"ref":455,"name":456,"unit":457,"group":452},1.5,"cumin","ground cumin","tsp",{"qty":459,"ref":460,"name":461,"unit":462,"group":452},4,"garlic","garlic, crushed to a paste with salt","clove",{"qty":464,"name":465,"unit":457,"group":452},2,"fine salt",{"qty":464,"name":467,"unit":468,"group":469},"sunflower or other neutral oil","tbsp","For the hogao",{"qty":471,"ref":472,"name":473,"unit":474,"group":469},5,"scallions","long scallions, finely sliced, greens included","piece",{"qty":476,"ref":477,"name":478,"unit":474,"group":469},1,"onion","onion, finely chopped",{"qty":459,"ref":480,"name":481,"unit":474,"group":469},"tomato","ripe tomatoes, grated or finely chopped",{"qty":476,"ref":483,"name":484,"unit":457,"group":469},"achiote","achiote or Colombian color powder",{"qty":486,"ref":487,"name":488,"unit":489,"group":490},600,"potato","waxy potatoes, peeled and halved","g","For the pot",{"qty":492,"ref":493,"name":494,"unit":489,"group":490},400,"cassava","cassava, peeled, cored and cut into 4 cm chunks",{"qty":492,"name":496,"unit":497,"group":490},"chicken stock or water","ml",{"qty":499,"ref":500,"name":501,"unit":502,"group":503},0.5,"cilantro","cilantro, chopped","cup","To finish",{"qty":476,"ref":505,"name":506,"unit":474,"group":503},"lime","lime, in wedges",[508,512,515,519,522,526],{"text":509,"title":510,"timerSeconds":511},"Rub the chicken pieces all over with the cumin, garlic paste and salt and leave them at room temperature for 15 minutes. The surface should look damp and slightly stained yellow where the spice has taken hold.","Season the chicken",900,{"text":513,"title":514},"Heat the oil in a wide heavy pot over medium-high and lay in the chicken skin-side down, in batches if it does not fit in one layer. Cook 4 minutes a side, until the skin is golden and releases from the pan on its own, then lift the pieces onto a plate.","Colour the pieces",{"tip":516,"text":517,"title":518,"timerSeconds":486},"Scrape up the browned bits from the chicken as the tomato releases its liquid — that is where a lot of the flavor is.","Drop the heat to medium-low and soften the scallion and onion in the golden chicken fat left behind for 6 minutes without browning. Add the tomato and achiote and cook 10 minutes more, until the tomato has broken down entirely and the base is thick, orange and no longer watery.","Cook the hogao",{"text":520,"title":521,"timerSeconds":511},"Return the chicken and any collected juices to the pot, turn the pieces to coat them in the base, cover tightly and cook over low heat for 15 minutes. Resist lifting the lid: the pot should be quietly ticking, and steam is doing the work.","Sweat the chicken",{"text":523,"title":524,"timerSeconds":525},"Tuck the potato halves and cassava chunks around the chicken, pour in the stock and season with a little more salt. Bring back to a simmer, cover and cook 25 minutes, until a knife slides into the cassava without resistance and the potato edges have begun to fray into the sauce.","Add the starches",1500,{"text":527,"title":528},"Uncover and simmer 5 minutes to reduce, mashing one potato half against the side of the pot to thicken the sauce until a spoon dragged across the base leaves a channel that closes slowly. Taste for salt, scatter over the cilantro and serve with rice and lime wedges.","Thicken and finish","soo-DAH-doh deh POH-yoh",[531,535,539],{"note":532,"swap":533,"original":534},"Frozen cassava is already peeled and cored and goes straight into the pot. Fresh cassava must be peeled thickly and the woody central fibre pulled out before cooking.","Frozen cassava chunks, or an extra 300 g of potato","Cassava (yuca)",{"note":536,"swap":537,"original":538},"Colombian long scallion is thicker and milder than most spring onions, so use the whole bunch, greens included.","A large bunch of spring onions, or one extra onion plus a handful of chives","Cebolla larga (long scallion)",{"note":540,"swap":541,"original":542},"This is about the orange tone Colombians expect. The sauce tastes almost identical without it, it just looks paler.","Sweet paprika, or a pinch of turmeric","Achiote or color powder","colombian-sudado-de-pollo","Sudado de Pollo (Colombian Braised Chicken with Potato)","Sudado de Pollo","Sudado de pollo","colombia","Andean interior",15,45,"easy",[553],"main",[555,556],"gluten-free","dairy-free",[449,487,493,480],[559,562,564,566],{"alt":560,"src":561},"Pot of braised chicken pieces in thick orange tomato sauce with chunks of potato and cassava and chopped cilantro","\u002Fimages\u002Frecipes\u002Fcolombian-sudado-de-pollo\u002Fhero.jpg",{"alt":560,"src":563},"\u002Fimages\u002Frecipes\u002Fcolombian-sudado-de-pollo\u002Fhero-16x9.jpg",{"alt":560,"src":565},"\u002Fimages\u002Frecipes\u002Fcolombian-sudado-de-pollo\u002Fhero-4x3.jpg",{"alt":560,"src":567},"\u002Fimages\u002Frecipes\u002Fcolombian-sudado-de-pollo\u002Fhero-1x1.jpg",[569,570,571,572,493,573,574],"sudado de pollo","hogao","colombian chicken","braise","yuca","weeknight stew","2026-08-20","dishroute-kitchen","The Colombian weeknight braise: bone-in chicken sweated under a lid in tomato, scallion and cumin hogao with potato and cassava until the sauce turns thick and orange.",{"en":579},"\u002Frecipe\u002Fcolombian-sudado-de-pollo",{"items":581,"total":720,"page":476,"limit":870,"hasMore":871},[582,615,649,684,715,741,769,801,833,860],{"slug":583,"title":584,"shortTitle":585,"nativeName":586,"countrySlug":547,"region":587,"baseServings":431,"prepMinutes":429,"cookMinutes":588,"difficulty":589,"course":590,"diet":592,"mainIngredients":593,"images":597,"keywords":607,"publishedAt":575,"updatedAt":575,"authorSlug":576},"ajiaco-santafereno","Ajiaco Santafereño (Bogotá Chicken and Three-Potato Soup)","Ajiaco Santafereño","Ajiaco santafereño","Bogotá and Cundinamarca",70,"medium",[591,553],"soup",[555],[449,487,594,595,596],"corn","capers","avocado",[598,601,603,605],{"alt":599,"src":600},"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":599,"src":602},"\u002Fimages\u002Frecipes\u002Fajiaco-santafereno\u002Fhero-16x9.jpg",{"alt":599,"src":604},"\u002Fimages\u002Frecipes\u002Fajiaco-santafereno\u002Fhero-4x3.jpg",{"alt":599,"src":606},"\u002Fimages\u002Frecipes\u002Fajiaco-santafereno\u002Fhero-1x1.jpg",[608,609,610,611,612,613,614],"ajiaco","guascas","bogota","potato soup","colombian soup","papa criolla","chicken soup",{"slug":616,"title":617,"shortTitle":618,"nativeName":619,"countrySlug":547,"region":620,"baseServings":459,"prepMinutes":549,"cookMinutes":429,"restMinutes":471,"difficulty":551,"course":621,"diet":625,"mainIngredients":627,"images":631,"keywords":641,"publishedAt":575,"updatedAt":575,"authorSlug":576},"colombian-arepas","Arepa de Maíz (Colombian Griddled Corn Cakes)","Arepa de Maíz","Arepa de maíz","Antioquia and nationwide",[622,623,624],"bread","side","breakfast",[626,555],"vegetarian",[628,629,630],"cornmeal","butter","queso-fresco",[632,635,637,639],{"alt":633,"src":634},"Stack of thin griddled Colombian corn arepas with toasted brown blisters, one split open with melting butter","\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero.jpg",{"alt":633,"src":636},"\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero-16x9.jpg",{"alt":633,"src":638},"\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero-4x3.jpg",{"alt":633,"src":640},"\u002Fimages\u002Frecipes\u002Fcolombian-arepas\u002Fhero-1x1.jpg",[642,643,644,645,646,647,648],"arepa","masarepa","colombian bread","corn cakes","arepa paisa","gluten free bread","griddle",{"slug":650,"title":651,"shortTitle":652,"nativeName":653,"countrySlug":547,"region":654,"baseServings":459,"prepMinutes":655,"cookMinutes":656,"restMinutes":657,"difficulty":589,"course":658,"diet":659,"mainIngredients":660,"images":666,"keywords":676,"publishedAt":575,"updatedAt":575,"authorSlug":576},"bandeja-paisa","Bandeja Paisa (Antioquian Mixed Platter)","Bandeja Paisa","Bandeja paisa","Antioquia",40,150,480,[553],[],[661,662,663,664,596,665],"pork-belly","ground-beef","plantain","rice","eggs",[667,670,672,674],{"alt":668,"src":669},"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":668,"src":671},"\u002Fimages\u002Frecipes\u002Fbandeja-paisa\u002Fhero-16x9.jpg",{"alt":668,"src":673},"\u002Fimages\u002Frecipes\u002Fbandeja-paisa\u002Fhero-4x3.jpg",{"alt":668,"src":675},"\u002Fimages\u002Frecipes\u002Fbandeja-paisa\u002Fhero-1x1.jpg",[677,678,679,680,681,682,683],"bandeja paisa","colombian beans","antioquia","chicharron","medellin","frijoles","colombian platter",{"slug":685,"title":686,"shortTitle":687,"nativeName":688,"countrySlug":547,"region":689,"baseServings":459,"prepMinutes":690,"cookMinutes":690,"difficulty":589,"course":691,"diet":692,"mainIngredients":694,"images":700,"keywords":710,"publishedAt":575,"updatedAt":575,"authorSlug":576},"colombian-cazuela-de-mariscos","Cazuela de Mariscos (Cartagena Coconut Seafood Casserole)","Cazuela de Mariscos","Cazuela de mariscos","Caribbean coast",30,[553],[693],"pescatarian",[695,696,697,698,699],"shrimp","squid","mussels","white-fish","coconut-milk",[701,704,706,708],{"alt":702,"src":703},"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":702,"src":705},"\u002Fimages\u002Frecipes\u002Fcolombian-cazuela-de-mariscos\u002Fhero-16x9.jpg",{"alt":702,"src":707},"\u002Fimages\u002Frecipes\u002Fcolombian-cazuela-de-mariscos\u002Fhero-4x3.jpg",{"alt":702,"src":709},"\u002Fimages\u002Frecipes\u002Fcolombian-cazuela-de-mariscos\u002Fhero-1x1.jpg",[711,712,713,714,695,697,696],"cazuela de mariscos","cartagena","coconut seafood stew","colombian caribbean",{"slug":716,"title":717,"shortTitle":718,"nativeName":718,"countrySlug":547,"region":719,"baseServings":459,"prepMinutes":720,"cookMinutes":721,"difficulty":551,"course":722,"diet":723,"mainIngredients":724,"images":726,"keywords":736,"publishedAt":575,"updatedAt":575,"authorSlug":576},"changua","Changua (Bogotá Milk and Egg Breakfast Soup)","Changua","Bogotá and the Boyacá highlands",10,12,[624,591],[626],[725,665,472,500],"milk",[727,730,732,734],{"alt":728,"src":729},"Bowl of Colombian changua with a poached egg floating in milky broth over soaked bread and chopped cilantro","\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero.jpg",{"alt":728,"src":731},"\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero-16x9.jpg",{"alt":728,"src":733},"\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero-4x3.jpg",{"alt":728,"src":735},"\u002Fimages\u002Frecipes\u002Fchangua\u002Fhero-1x1.jpg",[716,737,738,739,610,500,740],"colombian breakfast","milk soup","poached egg","andean",{"slug":742,"title":743,"shortTitle":744,"nativeName":745,"countrySlug":547,"region":746,"baseServings":459,"prepMinutes":550,"cookMinutes":429,"restMinutes":690,"difficulty":589,"course":747,"diet":750,"mainIngredients":751,"images":752,"keywords":762,"publishedAt":575,"updatedAt":575,"authorSlug":576},"colombian-empanadas","Empanadas Colombianas (Fried Corn Pastries with Potato and Beef)","Empanadas Colombianas","Empanadas colombianas","Nationwide, strongest in Antioquia and Valle",[748,749],"street-food","snack",[555,556],[628,487,662],[753,756,758,760],{"alt":754,"src":755},"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":754,"src":757},"\u002Fimages\u002Frecipes\u002Fcolombian-empanadas\u002Fhero-16x9.jpg",{"alt":754,"src":759},"\u002Fimages\u002Frecipes\u002Fcolombian-empanadas\u002Fhero-4x3.jpg",{"alt":754,"src":761},"\u002Fimages\u002Frecipes\u002Fcolombian-empanadas\u002Fhero-1x1.jpg",[763,643,764,765,766,767,768],"colombian empanadas","aji","street food","fried empanadas","potato beef filling","gluten free",{"slug":770,"title":771,"shortTitle":772,"nativeName":773,"countrySlug":547,"region":774,"baseServings":775,"prepMinutes":550,"cookMinutes":776,"restMinutes":777,"difficulty":778,"course":779,"diet":780,"mainIngredients":781,"images":783,"keywords":793,"publishedAt":575,"updatedAt":575,"authorSlug":576},"lechona-tolimense","Lechona Tolimense (Stuffed Roast Pork with Yellow Peas)","Lechona Tolimense","Lechona tolimense","Tolima",8,250,720,"hard",[553],[555,556],[782,661,455,472],"pork-shoulder",[784,787,789,791],{"alt":785,"src":786},"Sliced rolled pork roast with blistered golden crackling revealing a yellow split pea and pork stuffing","\u002Fimages\u002Frecipes\u002Flechona-tolimense\u002Fhero.jpg",{"alt":785,"src":788},"\u002Fimages\u002Frecipes\u002Flechona-tolimense\u002Fhero-16x9.jpg",{"alt":785,"src":790},"\u002Fimages\u002Frecipes\u002Flechona-tolimense\u002Fhero-4x3.jpg",{"alt":785,"src":792},"\u002Fimages\u002Frecipes\u002Flechona-tolimense\u002Fhero-1x1.jpg",[794,795,796,797,798,799,800],"lechona","tolima","roast pork","crackling","yellow split peas","colombian festival food","ibague",{"slug":802,"title":803,"shortTitle":804,"nativeName":805,"countrySlug":547,"region":806,"baseServings":775,"prepMinutes":720,"cookMinutes":690,"restMinutes":807,"difficulty":551,"course":808,"diet":810,"mainIngredients":812,"images":816,"keywords":826,"publishedAt":575,"updatedAt":575,"authorSlug":576},"natilla-colombiana","Natilla Colombiana (Christmas Panela and Cinnamon Pudding)","Natilla Colombiana","Natilla","Antioquia and nationwide at Christmas",180,[809],"dessert",[626,555,811],"nut-free",[725,813,814,815],"cornstarch","brown-sugar","cinnamon",[817,820,822,824],{"alt":818,"src":819},"Squares of caramel-brown Colombian natilla dusted with cinnamon on a tray, with buñuelos 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