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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":507,"pronunciation":531,"substitutions":532,"slug":545,"title":546,"shortTitle":547,"nativeName":548,"countrySlug":549,"baseServings":550,"prepMinutes":501,"cookMinutes":551,"restMinutes":552,"difficulty":553,"course":554,"diet":557,"mainIngredients":559,"images":560,"keywords":570,"publishedAt":577,"updatedAt":577,"authorSlug":578,"summary":579,"localeSlug":545,"alternates":580},[394,397,400,403,406],{"answer":395,"question":396},"Not in the way people expect. Once blended, strained and cooked with coconut milk, spice and sugar, the beans read as a smooth, mildly earthy body rather than as a savoury ingredient — much like chestnut or adzuki bean in East Asian sweets. If yours does taste strongly of beans, the likeliest cause is under-cooking or skipping the straining step.","Does it actually taste like beans?",{"answer":398,"question":399},"It is a Lenten dish, associated above all with Good Friday and the week of Semana Santa. The usual explanation is that it belongs to a Catholic season of abstaining from meat, when cooks built rich food from pantry staples. Beyond that the specific origin is not documented, and it is worth treating confident origin stories about it with some scepticism.","Why is this eaten at Easter?",{"answer":401,"question":402},"Bean skins. Blending alone does not break them down, so the purée has to go through a fine sieve before the sweetening stage — push it through with the back of a ladle and discard what stays behind. Under-cooked beans also stay grainy no matter how long you blend, so cook them until they collapse under light pressure.","Why is mine grainy?",{"answer":404,"question":405},"Yes, and many people do. Rinse two 400 g tins well to remove the brine flavour, then simmer them in fresh water for ten minutes before blending so they soften further. The result is slightly less deep than starting from dried beans, but the coconut milk and spices do most of the heavy lifting anyway.","Can I use tinned beans?",{"answer":407,"question":408},"Thin enough to drink from a cup while hot, because it thickens substantially as it cools. Aim for the consistency of single cream at the end of cooking; if it has already reached pudding thickness in the pot, it will set almost solid in the fridge. Thinning it later with milk is easy, so err on the loose side.","How thick should it be?",[410,411,412,413,414,415],"Cook the beans well past the point you would stop for a savoury stew. Any firmness at all survives the blender as grit.","Strain the purée through a sieve and push it with a ladle. It takes three minutes and is the single biggest difference between a good version and a rough one.","Add the sweet potato only in the last twenty minutes, and cut it no smaller than 2 cm, or it will melt away entirely.","Stir the bottom of the pot constantly once the milk goes in. The mixture is dense with sugar and scorches without warning.","Taste for sweetness while it is hot, then remember it will read less sweet once cold — season slightly sweeter than feels right.","Add the milk cookies at the moment of serving if you like them crisp, or five minutes early if you prefer them soft and swollen.","🍮","Habichuelas con dulce is a sweet, spiced bean cream — red beans cooked soft, blended with coconut milk and evaporated milk, strained, then simmered with sugar, cinnamon, cloves, raisins and cubes of sweet potato until it thickens into something between a thin pudding and a thick drink. It is served cold in a cup or bowl with small milk cookies floating on top. The beans do not taste like beans by the end; they read as a smooth, faintly earthy body underneath coconut and spice, in the same way that a chestnut dessert does not taste like a vegetable. Dominicans make it for Lent and eat it obsessively for the week around Easter, and almost nowhere else in the world is a sweet made this way.","This is the dish that most reliably confuses visitors, and Dominicans enjoy that. Beans are savoury everywhere in the Caribbean, right up until Holy Week, when the same red kidney beans that go into lunch every other day of the year get boiled with coconut milk, sugar and cinnamon and turned into dessert. The dish is tied specifically to Lent — most strongly to Good Friday — and the usual explanation is a practical one: it belongs to a Catholic season when meat was avoided and cooks built rich food out of what was in the house. How exactly it took this particular form is not documented, and anyone offering a precise origin story is guessing.\n\nWhat is well established is how seriously it is taken. In the run-up to Semana Santa, pots of habichuelas con dulce appear in enormous quantities, and it is customary to send some to neighbours and relatives; households compete quietly over whose is best. The disagreements are about details — whether to strain the beans or leave some texture, how much batata to include, whether ginger belongs, and above all whether the milk cookies should be dropped in early to soften or added at the last second to stay crisp.\n\nThe technique that matters is the blending and straining. Beans are cooked until completely soft, puréed with coconut milk, then pushed through a sieve so the skins and any grit are left behind. What returns to the pot is smooth, and the rest of the cooking is patient reduction with the spices, sweeteners and sweet potato — long enough for the batata to soften without disintegrating and for the whole thing to thicken by evaporation rather than by starch. It is then chilled hard, because habichuelas con dulce served warm is simply not the dish; the cold is what makes it refreshing rather than heavy.","Keeps 4 days refrigerated in a covered container and thickens as it sits — loosen with a splash of milk or coconut milk and stir before serving. Always store it without the cookies, which turn to sludge. It freezes for 2 months and Dominicans often freeze it in portions or as ice pops; thaw in the fridge and whisk hard to bring the texture back together.",[421,422,423,424],"Blended and strained, which is what makes the base silky instead of gritty with bean skins.","Sweet potato added late so it stays in distinct pieces rather than dissolving into the cream.","Sweetness balanced between sugar, condensed and evaporated milk instead of dumping in one of them.","Explains the chilling step, which is not optional — this dessert is designed to be eaten cold.",[426,427,428,429],"Large heavy saucepan","Blender or immersion blender","Fine sieve","Wooden spoon",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},17,62,6,42,230,10,430,[439],"Cold in cups with milk cookies on top, and a dusting of cinnamon; it is drunk as much as it is eaten.",[441,444,447],{"name":442,"description":443},"With ginger and star anise","A few slices of fresh ginger and a star anise simmered with the spices, which is common in the north and gives a sharper, more aromatic finish.",{"name":445,"description":446},"Fully dairy-free","Coconut milk in place of both evaporated and condensed milk, sweetened with brown sugar — closer to how the dish was made before tinned milk was ubiquitous.",{"name":448,"description":449},"Habichuelas con dulce helado","The chilled cream churned or frozen in moulds as an ice pop, sold across the country in the week before Easter.",[451,457,462,466,470,475,481,484,489,493,497,500,503],{"qty":452,"name":453,"note":454,"unit":455,"group":456},500,"cooked red kidney beans, drained","from about 250 g dried, or two 400 g tins, rinsed","g","For the base",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},800,"coconut-milk","full-fat coconut milk","ml",{"qty":463,"ref":464,"name":465,"unit":461,"group":456},400,"milk","evaporated milk",{"qty":467,"ref":468,"name":469,"unit":461,"group":456},200,"condensed-milk","sweetened condensed milk",{"qty":471,"ref":472,"name":473,"note":474,"unit":455,"group":456},120,"brown-sugar","sugar","adjust to taste",{"qty":476,"ref":477,"name":478,"unit":479,"group":480},2,"cinnamon","cinnamon sticks","piece","The spices",{"qty":433,"ref":482,"name":483,"unit":479,"group":480},"cloves","whole cloves",{"qty":485,"ref":486,"name":487,"unit":488,"group":480},1,"nutmeg","freshly grated nutmeg","pinch",{"qty":490,"name":491,"unit":492,"group":480},0.5,"fine salt","tsp",{"qty":463,"ref":494,"name":495,"unit":455,"group":496},"sweet-potato","batata or sweet potato, peeled and in 2 cm cubes","To finish",{"qty":498,"ref":499,"name":499,"unit":455,"group":496},80,"raisins",{"qty":501,"ref":502,"name":502,"unit":455,"group":496,"optional":8},20,"butter",{"qty":504,"name":505,"unit":479,"group":506},16,"galletas de leche or plain milk cookies","To serve",[508,512,516,520,524,528],{"text":509,"title":510,"timerSeconds":511},"Simmer the cooked beans in 400 ml of the coconut milk for 10 minutes, until they crush to nothing between two fingers. Any residual firmness will survive as grit in the finished dessert.","Soften the beans fully",600,{"tip":513,"text":514,"title":515},"This is the step that separates a silky version from a rough one. Do not skip it.","Blend the beans and their liquid until completely smooth, then push the purée through a fine sieve into a clean pot, working it through with the back of a ladle. Discard the skins left in the sieve.","Blend and strain",{"tip":517,"text":518,"title":519},"Sugar and milk scorch fast and the burnt taste cannot be removed. Keep the spoon moving and the heat low.","Stir in the remaining coconut milk, the evaporated and condensed milks, the sugar, cinnamon sticks, cloves, nutmeg and salt. Bring to a bare simmer over medium-low heat, stirring the base of the pot constantly.","Add the milks and spices",{"text":521,"title":522,"timerSeconds":523},"Simmer gently for 30 minutes, stirring often, until the cream darkens slightly and thickens to the consistency of single cream. It should still pour easily — it will thicken again as it chills.","Reduce",1800,{"text":525,"title":526,"timerSeconds":527},"Add the cubed batata and the raisins and cook for a further 15 to 20 minutes, until a knife slides into the sweet potato but the cubes still hold their shape. Stir in the butter if using and take the pot off the heat.","Add sweet potato and raisins",1080,{"text":529,"title":530},"Fish out the cinnamon sticks and cloves, cool the mixture to room temperature, then refrigerate for at least 3 hours until properly cold. Serve in cups with milk cookies dropped on top and a dusting of cinnamon.","Chill hard","ah-bee-CHWEH-las kon DOOL-seh",[533,537,541],{"note":534,"swap":535,"original":536},"Coconut milk instead of both dairy milks gives a fully dairy-free version that many Dominican families make anyway.","Full-fat milk simmered down by a third, or extra coconut milk","Evaporated milk",{"note":538,"swap":539,"original":540},"Orange sweet potato is softer and sweeter, so cut it slightly larger and add it a few minutes later.","Orange sweet potato, or cubes of ñame","Batata (Caribbean sweet potato)",{"note":542,"swap":543,"original":544},"You want something crisp and barely sweet. Anything buttery or filled dissolves into a slick on the surface.","Any plain, dry sweet biscuit such as Marie or rich tea","Galletas de leche (milk cookies)","dominican-habichuelas-con-dulce","Habichuelas con Dulce (Dominican Sweet Cream of Red Beans)","Habichuelas con Dulce","Habichuelas con dulce","dominican-republic",8,60,180,"medium",[555,556],"dessert","drink",[558],"vegetarian",[459,494,468,499,477],[561,564,566,568],{"alt":562,"src":563},"A cup of chilled Dominican sweet bean cream with raisins, sweet potato cubes and milk cookies on top","\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-con-dulce\u002Fhero.jpg",{"alt":562,"src":565},"\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-con-dulce\u002Fhero-16x9.jpg",{"alt":562,"src":567},"\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-con-dulce\u002Fhero-4x3.jpg",{"alt":562,"src":569},"\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-con-dulce\u002Fhero-1x1.jpg",[571,572,573,574,575,576],"habichuelas con dulce","sweet beans","dominican dessert","semana santa","coconut milk","easter","2026-08-20","dishroute-kitchen","Red beans blended smooth with coconut and evaporated milk, sweetened and spiced with cinnamon and cloves, studded with sweet potato and raisins and drunk cold at Easter.",{"en":581},"\u002Frecipe\u002Fdominican-habichuelas-con-dulce",{"items":583,"total":436,"page":485,"limit":856,"hasMore":857},[584,619,629,664,694,722,746,771,797,829],{"slug":585,"title":586,"shortTitle":587,"nativeName":588,"countrySlug":549,"baseServings":589,"prepMinutes":501,"cookMinutes":590,"restMinutes":551,"difficulty":553,"course":591,"diet":594,"mainIngredients":596,"images":602,"keywords":612,"publishedAt":577,"updatedAt":577,"authorSlug":578},"dominican-chicharron-de-pollo","Chicharrón de Pollo (Dominican Crisp Fried Chicken Bites)","Chicharrón de Pollo","Chicharrón de pollo",4,25,[592,593],"main","street-food",[595],"dairy-free",[597,598,599,600,601],"chicken","flour","lime","garlic","oregano",[603,606,608,610],{"alt":604,"src":605},"A bowl of small crisp fried Dominican chicken pieces with lime wedges and fried plantain alongside","\u002Fimages\u002Frecipes\u002Fdominican-chicharron-de-pollo\u002Fhero.jpg",{"alt":604,"src":607},"\u002Fimages\u002Frecipes\u002Fdominican-chicharron-de-pollo\u002Fhero-16x9.jpg",{"alt":604,"src":609},"\u002Fimages\u002Frecipes\u002Fdominican-chicharron-de-pollo\u002Fhero-4x3.jpg",{"alt":604,"src":611},"\u002Fimages\u002Frecipes\u002Fdominican-chicharron-de-pollo\u002Fhero-1x1.jpg",[613,614,615,616,617,618],"chicharron de pollo","dominican fried chicken","picapollo","sour orange","double fried","caribbean",{"slug":545,"title":546,"shortTitle":547,"nativeName":548,"countrySlug":549,"baseServings":550,"prepMinutes":501,"cookMinutes":551,"restMinutes":552,"difficulty":553,"course":620,"diet":621,"mainIngredients":622,"images":623,"keywords":628,"publishedAt":577,"updatedAt":577,"authorSlug":578},[555,556],[558],[459,494,468,499,477],[624,625,626,627],{"alt":562,"src":563},{"alt":562,"src":565},{"alt":562,"src":567},{"alt":562,"src":569},[571,572,573,574,575,576],{"slug":630,"title":631,"shortTitle":632,"nativeName":633,"countrySlug":549,"baseServings":433,"prepMinutes":634,"cookMinutes":635,"difficulty":636,"course":637,"diet":639,"mainIngredients":642,"images":647,"keywords":657,"publishedAt":577,"updatedAt":577,"authorSlug":578},"dominican-habichuelas-guisadas","Habichuelas Guisadas (Dominican Stewed Red Beans)","Habichuelas Guisadas","Habichuelas guisadas",15,40,"easy",[638],"side",[558,640,595,641],"vegan","gluten-free",[643,644,600,645,646],"pumpkin","tomato-paste","bell-pepper","culantro",[648,651,653,655],{"alt":649,"src":650},"A pot of Dominican stewed red beans in thick orange broth with pieces of squash and chopped cilantro","\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-guisadas\u002Fhero.jpg",{"alt":649,"src":652},"\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-guisadas\u002Fhero-16x9.jpg",{"alt":649,"src":654},"\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-guisadas\u002Fhero-4x3.jpg",{"alt":649,"src":656},"\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-guisadas\u002Fhero-1x1.jpg",[658,659,660,661,662,663],"habichuelas guisadas","dominican beans","stewed red beans","sofrito","vegan caribbean","rice and beans",{"slug":665,"title":666,"shortTitle":667,"nativeName":668,"countrySlug":549,"region":669,"baseServings":589,"prepMinutes":670,"cookMinutes":671,"difficulty":553,"course":672,"diet":673,"mainIngredients":674,"images":678,"keywords":688,"publishedAt":577,"updatedAt":577,"authorSlug":578},"dominican-la-bandera","La Bandera Dominicana (The Dominican Flag Lunch Plate)","La Bandera Dominicana","La bandera dominicana","Santo Domingo",30,105,[592],[595,641],[675,676,644,643,677],"beef-chuck","rice","olives",[679,682,684,686],{"alt":680,"src":681},"A Dominican lunch plate of white rice, stewed red beans, braised beef in brown sauce and cabbage salad","\u002Fimages\u002Frecipes\u002Fdominican-la-bandera\u002Fhero.jpg",{"alt":680,"src":683},"\u002Fimages\u002Frecipes\u002Fdominican-la-bandera\u002Fhero-16x9.jpg",{"alt":680,"src":685},"\u002Fimages\u002Frecipes\u002Fdominican-la-bandera\u002Fhero-4x3.jpg",{"alt":680,"src":687},"\u002Fimages\u002Frecipes\u002Fdominican-la-bandera\u002Fhero-1x1.jpg",[689,690,663,691,692,693],"la bandera","dominican lunch","carne guisada","caribbean plate","habichuelas",{"slug":695,"title":696,"shortTitle":697,"nativeName":697,"countrySlug":549,"baseServings":589,"prepMinutes":436,"cookMinutes":590,"difficulty":636,"course":698,"diet":700,"mainIngredients":701,"images":706,"keywords":716,"publishedAt":577,"updatedAt":577,"authorSlug":578},"dominican-mangu","Mangú (Dominican Mashed Green Plantains)","Mangú",[699,638],"breakfast",[558,640,595,641],[702,703,704,705],"plantain","onion","olive-oil","vinegar",[707,710,712,714],{"alt":708,"src":709},"A bowl of smooth pale green-plantain mash topped with thin vinegared red onion rings","\u002Fimages\u002Frecipes\u002Fdominican-mangu\u002Fhero.jpg",{"alt":708,"src":711},"\u002Fimages\u002Frecipes\u002Fdominican-mangu\u002Fhero-16x9.jpg",{"alt":708,"src":713},"\u002Fimages\u002Frecipes\u002Fdominican-mangu\u002Fhero-4x3.jpg",{"alt":708,"src":715},"\u002Fimages\u002Frecipes\u002Fdominican-mangu\u002Fhero-1x1.jpg",[717,718,719,720,721,662],"mangu","dominican breakfast","green plantain","tres golpes","pickled onion",{"slug":723,"title":724,"shortTitle":725,"nativeName":725,"countrySlug":549,"baseServings":589,"prepMinutes":501,"cookMinutes":590,"difficulty":553,"course":726,"diet":727,"mainIngredients":728,"images":730,"keywords":740,"publishedAt":577,"updatedAt":577,"authorSlug":578},"dominican-mofongo","Mofongo (Pounded Plantain with Garlic and Crackling)","Mofongo",[592,638],[595,641],[702,600,729,704],"pork-belly",[731,734,736,738],{"alt":732,"src":733},"A dome of pounded green plantain flecked with garlic and pork crackling, with a cup of broth beside it","\u002Fimages\u002Frecipes\u002Fdominican-mofongo\u002Fhero.jpg",{"alt":732,"src":735},"\u002Fimages\u002Frecipes\u002Fdominican-mofongo\u002Fhero-16x9.jpg",{"alt":732,"src":737},"\u002Fimages\u002Frecipes\u002Fdominican-mofongo\u002Fhero-4x3.jpg",{"alt":732,"src":739},"\u002Fimages\u002Frecipes\u002Fdominican-mofongo\u002Fhero-1x1.jpg",[741,702,742,743,744,618,745],"mofongo","pilon","chicharron","dominican","fufu",{"slug":747,"title":748,"shortTitle":749,"nativeName":750,"countrySlug":549,"baseServings":589,"prepMinutes":436,"cookMinutes":9,"restMinutes":670,"difficulty":636,"course":751,"diet":752,"mainIngredients":753,"images":755,"keywords":765,"publishedAt":577,"updatedAt":577,"authorSlug":578},"dominican-morir-sonando","Morir Soñando (Dominican Orange and Milk Cooler)","Morir Soñando","Morir soñando",[556],[558,641],[754,464],"orange",[756,759,761,763],{"alt":757,"src":758},"A tall glass of pale orange Dominican milk and orange juice cooler with foam and ice cubes","\u002Fimages\u002Frecipes\u002Fdominican-morir-sonando\u002Fhero.jpg",{"alt":757,"src":760},"\u002Fimages\u002Frecipes\u002Fdominican-morir-sonando\u002Fhero-16x9.jpg",{"alt":757,"src":762},"\u002Fimages\u002Frecipes\u002Fdominican-morir-sonando\u002Fhero-4x3.jpg",{"alt":757,"src":764},"\u002Fimages\u002Frecipes\u002Fdominican-morir-sonando\u002Fhero-1x1.jpg",[766,767,768,465,769,770],"morir sonando","dominican drink","orange juice","caribbean cooler","no curdle",{"slug":772,"title":773,"shortTitle":774,"nativeName":775,"countrySlug":549,"baseServings":589,"prepMinutes":501,"cookMinutes":776,"restMinutes":670,"difficulty":636,"course":777,"diet":778,"mainIngredients":779,"images":781,"keywords":791,"publishedAt":577,"updatedAt":577,"authorSlug":578},"dominican-pollo-guisado","Pollo Guisado (Dominican Braised Chicken in Burnt Sugar)","Pollo Guisado","Pollo guisado",45,[592],[595,641],[597,677,780,601,645],"capers",[782,785,787,789],{"alt":783,"src":784},"Dominican braised chicken thighs in a dark glossy sauce with pepper strips and green olives","\u002Fimages\u002Frecipes\u002Fdominican-pollo-guisado\u002Fhero.jpg",{"alt":783,"src":786},"\u002Fimages\u002Frecipes\u002Fdominican-pollo-guisado\u002Fhero-16x9.jpg",{"alt":783,"src":788},"\u002Fimages\u002Frecipes\u002Fdominican-pollo-guisado\u002Fhero-4x3.jpg",{"alt":783,"src":790},"\u002Fimages\u002Frecipes\u002Fdominican-pollo-guisado\u002Fhero-1x1.jpg",[792,793,794,795,796,661],"pollo guisado","dominican chicken","braised chicken","burnt sugar","caribbean stew",{"slug":798,"title":799,"shortTitle":800,"nativeName":801,"countrySlug":549,"region":802,"baseServings":550,"prepMinutes":776,"cookMinutes":803,"difficulty":804,"course":805,"diet":807,"mainIngredients":808,"images":812,"keywords":822,"publishedAt":577,"updatedAt":577,"authorSlug":578},"dominican-sancocho","Sancocho de Siete Carnes (Dominican Seven-Meat Root Stew)","Sancocho de Siete Carnes","Sancocho de siete carnes","El Cibao",150,"hard",[806,592],"soup",[595],[809,810,597,811,702,643],"beef-shank","pork-shoulder","cassava",[813,816,818,820],{"alt":814,"src":815},"A deep bowl of Dominican sancocho with chunks of meat, yuca, plantain and pumpkin in golden broth","\u002Fimages\u002Frecipes\u002Fdominican-sancocho\u002Fhero.jpg",{"alt":814,"src":817},"\u002Fimages\u002Frecipes\u002Fdominican-sancocho\u002Fhero-16x9.jpg",{"alt":814,"src":819},"\u002Fimages\u002Frecipes\u002Fdominican-sancocho\u002Fhero-4x3.jpg",{"alt":814,"src":821},"\u002Fimages\u002Frecipes\u002Fdominican-sancocho\u002Fhero-1x1.jpg",[823,824,825,826,702,827,828],"sancocho","dominican stew","seven meats","yuca","caribbean soup","siete 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