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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":436,"variations":438,"ingredients":448,"instructions":497,"pronunciation":524,"substitutions":525,"slug":537,"title":538,"shortTitle":539,"nativeName":539,"countrySlug":540,"region":541,"baseServings":432,"prepMinutes":542,"cookMinutes":543,"restMinutes":544,"difficulty":545,"course":546,"diet":549,"mainIngredients":552,"images":553,"keywords":563,"publishedAt":570,"updatedAt":570,"authorSlug":571,"summary":572,"localeSlug":537,"alternates":573},[394,397,400,403,406],{"answer":395,"question":396},"Ribs and shoulder on the bone, ideally both. Ribs give crisp rendered fat and shoulder gives meat that stays juicy over high heat. Ask a butcher to cut the shoulder into thick chops rather than cubes — bone and fat are what protect the meat from drying out over live fire.","What cut of lamb should I buy for dibi?",{"answer":398,"question":399},"You can get close under a very hot oven grill or on a ridged cast-iron pan, and the onions carry a lot of the dish. What you lose is smoke, which is genuinely part of the flavour rather than a nice extra. A quarter teaspoon of smoked paprika in the rub is a partial substitute and no one will mistake it for the real thing.","Can I make dibi without a charcoal grill?",{"answer":401,"question":402},"No. Dibiterie onions are cooked covered with mustard, lemon and a splash of water until they slump but stay pale, so they keep their acidity and act as a sauce. Browning them makes them sweet, which fights the lamb rather than cutting it. Keep the heat moderate and the lid on for most of the cooking.","Should the onions be caramelised?",{"answer":404,"question":405},"The fat should be visibly rendered and crisping at the edges, the surface deeply browned in patches, and the meat should spring back with slight give when pressed. Ribs take around 12 minutes over a two-zone fire, thick shoulder chops a few minutes longer. A little pink at the bone is correct and expected.","How do I know when the lamb is done?",{"answer":407,"question":408},"Bread and nothing else, most of the time. A dibiterie hands over the chopped meat and onions in paper with a baguette, sometimes a bowl of chilli sauce, and that is the meal. Rice or chips appear in sit-down restaurants but are not part of the street version.","What is served with dibi in Senegal?",[410,411,412,413,414,415],"Ask for lamb ribs and shoulder chops on the bone. Boneless cubes dry out over direct heat, and the fat around the ribs is what makes dibi taste like dibi.","Bring the meat to room temperature before it hits the grill. Cold lamb burns on the outside while the centre is still cool.","Build a two-zone fire with the coals banked to one side. Sear over the hot side, then move the meat across to finish, or you will be putting out flare-ups all evening.","The lamb is ready when the fat has rendered and crisped at the edges and the meat springs back with a little give when pressed — pink at the bone is right, grey all the way through is not.","Chop the meat on a board rather than serving it whole. The mix of bone, crisp fat and pink centre in every mouthful is the whole idea, and it also lets the onions get in among it.","Rest the chopped lamb under the hot onions for a minute before eating. The juices and the lemon meet in the bottom of the tray, and that is what you mop up with the bread.","🔥","Dibi is grilled lamb, chopped rather than carved, served under a heap of onions cooked down with mustard and lemon until they are soft and tart. There is no sauce beyond that and no side beyond bread. The lamb is seasoned simply — oil, garlic, pepper, a smear of mustard — because the flavour is supposed to come from fat dripping onto coals and smoke coming back up. What arrives at the table is a paper-lined tray of dark, crisp-edged meat, sharp onions and a torn baguette, and the whole thing is eaten with your hands while it is still spitting hot.","A dibiterie is a specific kind of place: a small grill house, often no more than a doorway, a charcoal pit and a chopping block, that opens in the late afternoon and works until the lamb runs out. They cluster along the busy streets of Dakar and every other Senegalese town, and the smoke drifting into the road is the advertising. You point at what you want, it is weighed, grilled and chopped, and it comes back wrapped in paper with onions on top and bread on the side.\n\nThe format is shared across the Sahel — Nigerien and Malian dibi, and the closely related suya of Nigeria and Niger, which uses a groundnut and spice rub rather than onions — and the shared thread is sheep. Livestock herding across the dry belt of West Africa makes lamb and mutton the celebratory meat, and Senegal in particular eats it heavily around Tabaski, when families slaughter a ram and grilling continues for days.\n\nThe onions deserve more attention than they usually get. They are not raw and not caramelised: they are cooked in a covered pan with mustard, lemon juice and a little water until they collapse but stay pale and keep their acidity, which makes them function as sauce, salad and condiment simultaneously. It is the same principle that drives yassa, applied to grilled meat instead of braised chicken, and it explains why dibi tastes lighter than a plate of grilled lamb has any right to.","Grilled lamb is at its best within minutes of leaving the coals and does not improve with keeping, but leftovers refrigerate for 2 days and are very good chopped into a baguette cold. Reheat in a hot dry pan for 2 minutes rather than in a microwave, which turns the crisp fat rubbery. The onions keep 4 days in a jar in the fridge and are worth making a double batch of, since they suit roast chicken and grilled fish just as well.",[421,422,423,424],"Keeps the meat seasoning deliberately plain, because smoke and fat are meant to be the flavour rather than a spice rub.","Cooks the onions to the exact stage a dibiterie uses — collapsed but pale and still sharp — instead of caramelising them.","Gives a working oven-grill method for anyone without charcoal, and says plainly what it costs you.","Uses ribs and shoulder together, so there is both crisp fat and meat that stays juicy.",[426,427,428],"Charcoal grill with a lid, or an oven grill","Heavy pan with a lid for the onions","Large chopping board and a heavy knife or cleaver",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},38,34,4,940,44,660,[437],"Torn baguette, a bowl of chilli sauce, and cold bissap or a bottle of ginger juice.",[439,442,445],{"name":440,"description":441},"Dibi hausa","The version rubbed with a groundnut and chilli powder before grilling, closer to Nigerian suya. Drier, spicier, and often served with the same onions on the side.",{"name":443,"description":444},"Dibi with kaani","Skip the cooked onions and serve with the raw lime-and-chilli onion sauce instead. Sharper and much hotter, and the standard choice for anyone who wants the meat to lead.",{"name":446,"description":447},"Chicken dibi","The same treatment applied to bone-in chicken thighs, grilled skin side down until the skin blisters. Cheaper, faster, and common at smaller dibiteries.",[449,455,459,462,466,470,473,479,480,481,485,488,491,494],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},1.3,"lamb","lamb ribs and shoulder chops, on the bone","kg","For the lamb",{"qty":456,"name":457,"unit":458,"group":454},3,"groundnut oil","tbsp",{"qty":460,"name":461,"unit":458,"group":454},1,"Dijon mustard",{"qty":432,"ref":463,"name":464,"unit":465,"group":454},"garlic","garlic, crushed to a paste with salt","clove",{"qty":460,"ref":467,"name":468,"unit":469,"group":454},"black-pepper","coarsely ground black pepper","tsp",{"qty":471,"name":472,"unit":469,"group":454},2,"fine salt",{"qty":474,"ref":475,"name":476,"unit":477,"group":478},700,"onion","onions, sliced lengthways","g","For the onions",{"qty":471,"name":457,"unit":458,"group":478},{"qty":471,"name":461,"unit":458,"group":478},{"qty":471,"ref":482,"name":483,"unit":484,"group":478},"lemon","lemons, juiced","piece",{"qty":460,"ref":486,"name":487,"unit":458,"group":478},"vinegar","white vinegar",{"qty":460,"ref":489,"name":490,"unit":484,"group":478,"optional":8},"scotch-bonnet","scotch bonnet, finely chopped",{"qty":460,"ref":492,"name":493,"unit":484,"group":478},"bay-leaf","bay leaf",{"qty":471,"name":495,"unit":484,"group":496},"baguettes, torn into lengths","To serve",[498,503,508,512,516,521],{"tip":499,"text":500,"title":501,"timerSeconds":502},"Keep the rub thin. A thick coating burns before the fat underneath has a chance to render.","Mix the oil, mustard, garlic paste, pepper and salt into a loose rub and work it over every surface of the lamb, pushing it between the ribs. Cover and refrigerate for at least 2 hours, then take the meat out 30 minutes before grilling.","Rub the lamb and leave it",7200,{"tip":504,"text":505,"title":506,"timerSeconds":507},"If they start to brown at the edges, drop the heat and add a splash of water. Pale is the target here.","Warm the oil in a heavy pan over medium heat, add the onions, bay leaf and a good pinch of salt, cover and cook for 15 minutes, stirring twice, until they have collapsed and gone translucent without taking on colour.","Cook the onions soft and sharp",900,{"text":509,"title":510,"timerSeconds":511},"Stir in the mustard, lemon juice, vinegar and chopped chilli with 100 ml water and simmer uncovered for 5 minutes, until the liquid has reduced to a slick coating and the onions taste bracingly sour with a mustard bite behind it. Keep them warm.","Finish the onions with mustard and lemon",300,{"tip":513,"text":514,"title":515},"You should be able to hold a hand 10 cm above the hot side for only 2 or 3 seconds.","Light the charcoal and, when the coals are covered in grey ash, rake them to one side of the grill so you have a hot zone and a cooler one. Set the grate over the top and let it heat for 5 minutes before the meat goes on.","Set up a two-zone fire",{"tip":517,"text":518,"title":519,"timerSeconds":520},"Flare-ups mean the fat is dripping onto live coals. Move the piece across rather than dousing the fire.","Sear the lamb over the hot coals for 3 minutes a side, until the surface is browned in patches and the fat crackles, then move it to the cooler zone, cover and cook for 8 to 12 minutes more, turning once, until the fat has rendered and crisped and the meat springs back with slight give.","Grill the lamb hard, then finish gently",720,{"text":522,"title":523,"timerSeconds":511},"Rest the lamb for 5 minutes, then chop it on a board straight through the bone into rough bite-sized pieces. Pile it onto a paper-lined tray, spoon the hot onions over until the meat is barely visible, and serve immediately with torn bread.","Chop and bury under the onions","DEE-bee",[526,530,534],{"note":527,"swap":528,"original":529},"You will get browning and rendered fat but no smoke. Add a quarter teaspoon of smoked paprika to the rub to compensate — imperfect, but better than pretending.","Oven grill on its highest setting, meat 10 cm from the element","Charcoal grill",{"note":531,"swap":532,"original":533},"Goat is common at dibiteries and needs slightly gentler heat and a few minutes longer, since it carries less fat.","Mutton, goat, or thick-cut lamb leg steaks","Lamb ribs and shoulder",{"note":535,"swap":536,"original":461},"English mustard is much hotter, so use half and taste before adding more, or the onions will overwhelm the lamb.","English mustard, halved in quantity","dibi","Dibi (Senegalese Charcoal-Grilled Lamb with Onions)","Dibi","senegal","Dakar",20,30,120,"easy",[547,548],"street-food","main",[550,551],"dairy-free","halal-friendly",[451,475,482],[554,557,559,561],{"alt":555,"src":556},"Chopped charred lamb pieces on paper covered with pale softened onions, torn baguette beside the tray","\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero.jpg",{"alt":555,"src":558},"\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero-16x9.jpg",{"alt":555,"src":560},"\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero-1x1.jpg",{"alt":555,"src":562},"\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero-4x3.jpg",[537,564,565,566,567,568,569],"dibiterie","grilled lamb","senegalese barbecue","charcoal lamb","mustard onions","street food","2026-08-20","dishroute-kitchen","Lamb ribs and shoulder grilled hard over charcoal, chopped on the board and buried under warm mustard-and-lemon onions, eaten with bread and nothing else.",{"en":574},"\u002Frecipe\u002Fdibi",{"items":576,"total":582,"page":460,"limit":863,"hasMore":864},[577,612,622,651,685,713,743,773,803,834],{"slug":578,"title":579,"shortTitle":580,"nativeName":580,"countrySlug":540,"region":541,"baseServings":581,"prepMinutes":582,"cookMinutes":583,"restMinutes":584,"difficulty":545,"course":585,"diet":587,"mainIngredients":592,"images":595,"keywords":605,"publishedAt":570,"updatedAt":570,"authorSlug":571},"bissap","Bissap (Senegalese Hibiscus Iced Drink)","Bissap",6,10,15,90,[586],"drink",[588,589,590,550,591],"vegetarian","vegan","gluten-free","nut-free",[593,594],"mint","lime",[596,599,601,603],{"alt":597,"src":598},"Tall glass of deep ruby hibiscus drink over ice with a mint sprig, jug of the same drink behind it","\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero.jpg",{"alt":597,"src":600},"\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero-16x9.jpg",{"alt":597,"src":602},"\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero-1x1.jpg",{"alt":597,"src":604},"\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero-4x3.jpg",[578,606,607,608,609,610,611],"hibiscus drink","sorrel","flor de jamaica","senegalese drink","iced tea","caffeine-free",{"slug":537,"title":538,"shortTitle":539,"nativeName":539,"countrySlug":540,"region":541,"baseServings":432,"prepMinutes":542,"cookMinutes":543,"restMinutes":544,"difficulty":545,"course":613,"diet":614,"mainIngredients":615,"images":616,"keywords":621,"publishedAt":570,"updatedAt":570,"authorSlug":571},[547,548],[550,551],[451,475,482],[617,618,619,620],{"alt":555,"src":556},{"alt":555,"src":558},{"alt":555,"src":560},{"alt":555,"src":562},[537,564,565,566,567,568,569],{"slug":623,"title":624,"shortTitle":625,"nativeName":625,"countrySlug":540,"region":541,"baseServings":432,"prepMinutes":626,"cookMinutes":543,"restMinutes":543,"difficulty":627,"course":628,"diet":630,"mainIngredients":632,"images":635,"keywords":645,"publishedAt":570,"updatedAt":570,"authorSlug":571},"fataya","Fataya (Senegalese Fried Fish Turnovers)","Fataya",45,"medium",[547,629],"snack",[631,550],"pescatarian",[633,634,475,594],"white-fish","flour",[636,639,641,643],{"alt":637,"src":638},"Golden fork-crimped half-moon pastries stacked on a plate beside a bowl of raw onion and chilli lime sauce","\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero.jpg",{"alt":637,"src":640},"\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero-16x9.jpg",{"alt":637,"src":642},"\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero-1x1.jpg",{"alt":637,"src":644},"\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero-4x3.jpg",[623,646,647,648,649,650],"fish turnover","senegalese pastry","kaani sauce","west african street food","fried snack",{"slug":652,"title":653,"shortTitle":654,"nativeName":655,"countrySlug":540,"region":656,"baseServings":581,"prepMinutes":657,"cookMinutes":658,"difficulty":627,"course":659,"diet":660,"mainIngredients":661,"images":667,"keywords":677,"publishedAt":570,"updatedAt":570,"authorSlug":571},"senegalese-mafe","Mafé (Senegalese Peanut Butter Stew)","Mafé","Maafe","Sine-Saloum",25,100,[548],[550,551],[662,663,664,665,666],"beef-chuck","peanut-butter","cassava","sweet-potato","tomato-paste",[668,671,673,675],{"alt":669,"src":670},"Thick rust-orange groundnut stew with chunks of beef, cassava and carrot, oil pooling on the surface, beside white rice","\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero.jpg",{"alt":669,"src":672},"\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero-16x9.jpg",{"alt":669,"src":674},"\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero-1x1.jpg",{"alt":669,"src":676},"\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero-4x3.jpg",[678,679,680,681,682,683,684],"mafe","maafe","groundnut stew","peanut stew","tigadegena","senegalese beef","west african",{"slug":686,"title":687,"shortTitle":688,"nativeName":689,"countrySlug":540,"region":541,"baseServings":432,"prepMinutes":583,"cookMinutes":690,"restMinutes":691,"difficulty":545,"course":692,"diet":694,"mainIngredients":695,"images":697,"keywords":707,"publishedAt":570,"updatedAt":570,"authorSlug":571},"ndambe","Ndambé (Senegalese Bean Stew Sandwich)","Ndambé","Ndambe",75,480,[693,547],"breakfast",[588,589,550],[475,696,666,489],"tomato",[698,701,703,705],{"alt":699,"src":700},"Split baguette filled with dark red-brown cowpea stew, scallions scattered over the top, held over paper wrapping","\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero.jpg",{"alt":699,"src":702},"\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero-16x9.jpg",{"alt":699,"src":704},"\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero-1x1.jpg",{"alt":699,"src":706},"\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero-4x3.jpg",[686,708,709,710,711,712],"bean sandwich","black-eyed peas","senegalese breakfast","dakar street food","vegan west african",{"slug":714,"title":715,"shortTitle":716,"nativeName":717,"countrySlug":540,"region":718,"baseServings":432,"prepMinutes":657,"cookMinutes":719,"restMinutes":720,"difficulty":545,"course":721,"diet":722,"mainIngredients":723,"images":725,"keywords":735,"publishedAt":570,"updatedAt":570,"authorSlug":571},"senegalese-poulet-yassa","Poulet Yassa (Senegalese Lemon and Onion Chicken)","Poulet Yassa","Yassa ginaar","Casamance",55,240,[548],[550,551],[724,475,482],"chicken",[726,729,731,733],{"alt":727,"src":728},"Browned chicken pieces buried in a tangle of softened golden onions with lemon wedges and white rice alongside","\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero.jpg",{"alt":727,"src":730},"\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero-16x9.jpg",{"alt":727,"src":732},"\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero-1x1.jpg",{"alt":727,"src":734},"\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero-4x3.jpg",[736,737,738,739,740,741,742],"poulet yassa","yassa chicken","lemon chicken","onion sauce","senegalese","casamance","west african braise",{"slug":744,"title":745,"shortTitle":746,"nativeName":747,"countrySlug":540,"region":718,"baseServings":581,"prepMinutes":543,"cookMinutes":748,"difficulty":627,"course":749,"diet":751,"mainIngredients":752,"images":756,"keywords":766,"publishedAt":570,"updatedAt":570,"authorSlug":571},"soupou-kandia","Soupou Kandia (Senegalese Okra and Palm Oil Stew)","Soupou Kandia","Soupu kanja",50,[750,548],"soup",[631,550,590],[753,633,754,755],"okra","shrimp","rice",[757,760,762,764],{"alt":758,"src":759},"Deep orange okra and palm oil stew with fish pieces and shrimp, ladled over a mound of white rice in a bowl","\u002Fimages\u002Frecipes\u002Fsoupou-kandia\u002Fhero.jpg",{"alt":758,"src":761},"\u002Fimages\u002Frecipes\u002Fsoupou-kandia\u002Fhero-16x9.jpg",{"alt":758,"src":763},"\u002Fimages\u002Frecipes\u002Fsoupou-kandia\u002Fhero-1x1.jpg",{"alt":758,"src":765},"\u002Fimages\u002Frecipes\u002Fsoupou-kandia\u002Fhero-4x3.jpg",[767,768,769,770,771,772],"soupou kandia","okra stew","palm oil","senegalese seafood","west african okra","soupu kanja",{"slug":774,"title":775,"shortTitle":776,"nativeName":777,"countrySlug":540,"region":541,"baseServings":581,"prepMinutes":583,"cookMinutes":657,"restMinutes":544,"difficulty":545,"course":778,"diet":780,"mainIngredients":781,"images":786,"keywords":796,"publishedAt":570,"updatedAt":570,"authorSlug":571},"thiakry","Thiakry (Senegalese Millet Couscous Yogurt Dessert)","Thiakry","Caakiri",[779],"dessert",[588,590,591],[782,783,784,785],"millet","yogurt","condensed-milk","nutmeg",[787,790,792,794],{"alt":788,"src":789},"Glass of thick pale millet and yoghurt dessert speckled with grated nutmeg, a long spoon resting inside","\u002Fimages\u002Frecipes\u002Fthiakry\u002Fhero.jpg",{"alt":788,"src":791},"\u002Fimages\u002Frecipes\u002Fthiakry\u002Fhero-16x9.jpg",{"alt":788,"src":793},"\u002Fimages\u002Frecipes\u002Fthiakry\u002Fhero-1x1.jpg",{"alt":788,"src":795},"\u002Fimages\u002Frecipes\u002Fthiakry\u002Fhero-4x3.jpg",[774,797,798,799,800,801,802],"caakiri","degue","millet dessert","yogurt pudding","senegalese sweet","no-bake",{"slug":804,"title":805,"shortTitle":806,"nativeName":807,"romanized":808,"countrySlug":540,"region":809,"baseServings":581,"prepMinutes":810,"cookMinutes":658,"difficulty":811,"course":812,"diet":813,"mainIngredients":814,"images":817,"keywords":827,"publishedAt":570,"updatedAt":570,"authorSlug":571},"senegalese-thieboudienne","Thieboudienne (Senegalese Fish and Broken Rice)","Thieboudienne","Ceebu jën","Ceebu jen","Saint-Louis",40,"hard",[548],[631,550],[633,755,664,815,816],"cabbage","tamarind",[818,821,823,825],{"alt":819,"src":820},"Platter of orange broken rice topped with fish steaks, cassava, carrot and cabbage wedges with a whole red 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