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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":502,"pronunciation":523,"substitutions":524,"slug":537,"title":538,"shortTitle":539,"nativeName":540,"countrySlug":541,"baseServings":542,"prepMinutes":543,"cookMinutes":544,"difficulty":545,"course":546,"diet":548,"mainIngredients":553,"images":554,"keywords":564,"publishedAt":571,"updatedAt":571,"authorSlug":572,"summary":573,"localeSlug":537,"alternates":574},[394,397,400,403,406],{"answer":395,"question":396},"Loose enough to pour. The standard test is a spoon: the broth should coat the back of it but run off in a steady stream rather than sitting in a lump. Remember that it will thicken as it sits, so pull it off the heat slightly looser than you want it. If it does over-reduce, hot water and a pinch of salt bring it straight back.","How thick should habichuelas guisadas be?",{"answer":398,"question":399},"Yes, and the everyday Dominican version usually has none. The depth comes from properly cooked sofrito, fried tomato paste and dried oregano rather than from pork. Smoked meat is a weekend enrichment rather than the baseline, so this recipe is genuinely vegan as written rather than a vegan adaptation of something else.","Can I make this without any meat?",{"answer":401,"question":402},"Not strictly, but something starchy needs to dissolve or the broth stays watery. Auyama is the traditional choice, and a floury potato or a piece of boiled plantain crushed into the pot will do the same job. As a last resort, scoop out half a cup of the beans, mash them and stir them back in — less elegant, but effective.","Do I have to use squash?",{"answer":404,"question":405},"They are the same thing under different regional names. Dominicans, Puerto Ricans and Cubans generally say habichuelas for the beans themselves, while Mexicans and much of Central America say frijoles. In the Dominican Republic the word usually implies red kidney beans unless another colour is specified.","Are habichuelas the same as frijoles?",{"answer":407,"question":408},"Usually old beans, hard water, or salt and acid added too early. Beans more than a year old may never soften properly. Cook them in unsalted water with no tomato until they are tender, then season, and if your water is very hard try a pinch of bicarbonate of soda in the cooking water — but use it sparingly, as too much turns the skins slimy.","Why are my dried beans still hard after two hours?",[410,411,412,413,414,415],"If you use tinned beans, do not drain them. The starchy liquid in the tin is doing part of the thickening work.","Fry the tomato paste for a full minute before adding liquid — it should darken from bright red to brick and stop smelling raw.","Add salt only after the beans are fully soft. Salting dried beans early can leave the skins tough, particularly if they are old.","Judge the finished thickness with a spoon: the broth should coat it but still run off in a steady stream, not cling in a blob.","Keep the culantro or cilantro for the last two minutes. Long cooking flattens it into something dull and vaguely grassy.","A small piece of boiled plantain crushed into the pot is the standard trick if you have no squash and the broth is still thin.","🫘","Habichuelas guisadas are red beans stewed in a garlic, onion and pepper base until the broth turns opaque and just thick enough to pour over rice without running off the plate. The distinguishing move is the auyama — a few cubes of West Indian pumpkin dropped in early, which collapse completely and thicken the liquid from the inside, so nothing needs mashing or blending. The flavour is savoury and rounded rather than sharp: sweet cooked pepper, garlic, dried oregano, a little tomato, and a green edge from culantro added at the end. Dominicans eat this most days of the week as the middle element of la bandera, and it is entirely meat-free as written, which surprises people who assume Caribbean beans are always cooked with pork.","Beans arrived in Dominican kitchens the way they arrived across the Spanish Caribbean — as cheap, storable protein cooked in a sofrito base — but the Dominican treatment has a specific signature. There is no mashing, no blending and usually no bacon. The body of the broth comes from squash, sometimes supplemented with a piece of boiled plantain or a spoon of cooked yuca crushed into the pot, and the result is deliberately loose. It is meant to be poured, not spooned, because it will be landing on a plate of white rice and has to soak in.\n\nRed kidney beans are the default, but the word habichuelas covers a range: habichuelas negras, blancas and rosadas all appear, and the north of the country uses more of the small pink beans than the capital does. What stays constant is the seasoning set — garlic, onion, ají cubanela, a spoon of tomato paste, dried oregano — and the timing of the herbs, with culantro or cilantro going in only at the very end so the green flavour survives.\n\nThe dish is so routine that its measurements are almost never written down. A Dominican cook makes it while the rice cooks and the meat braises, tasting and adjusting the thickness with hot water, and considers the correct consistency to be obvious. It is not obvious to anyone learning it, which is why the useful instruction is a visual one: the broth should coat the back of a spoon but still run off it in a stream, and when a ladle of it hits white rice it should spread rather than sit. Any thicker and you have made a bean purée; any thinner and the rice will not carry it.","Keeps 4 days refrigerated and tastes better on the second day. The broth thickens considerably as it cools, so loosen it with hot water when reheating and check the salt again afterwards. It freezes well for 3 months — freeze before adding the fresh herbs, and stir in fresh cilantro or culantro after reheating so the flavour is bright again.",[421,422,423,424],"Thickened with squash the Dominican way, so the broth stays pourable instead of turning into a purée.","Herbs added at the end, which keeps the culantro green and aromatic instead of stewed to nothing.","Works from tinned beans on a weeknight or dried beans on a Sunday, with timings for both.","Vegan as written, with no need for the bacon or ham most translations quietly add.",[426,427,428],"Medium heavy saucepan","Wooden spoon","Ladle",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},8,34,11,420,10,240,[437],"Poured over white rice with concón, alongside stewed chicken or beef and a few slices of avocado.",[439,442,445],{"name":440,"description":441},"Habichuelas negras guisadas","The same method with black beans, which give a darker, earthier broth and are especially common in the east.",{"name":443,"description":444},"With smoked pork","A piece of smoked pork chop or a strip of bacon added with the sofrito — richer, common at weekends, and no longer vegetarian.",{"name":446,"description":447},"Moro de habichuelas","Rice cooked directly in the seasoned beans and their broth, producing a one-pot dish rather than two separate components.",[449,455,461,466,469,474,478,482,486,490,495,498],{"qty":450,"name":451,"note":452,"unit":453,"group":454},800,"cooked red kidney beans, with their liquid","two 400 g tins, undrained","g","For the stew",{"qty":456,"ref":457,"name":458,"unit":459,"group":460},3,"olive-oil","olive oil","tbsp","For the sofrito",{"qty":462,"ref":463,"name":464,"unit":465,"group":460},1,"onion","onion, finely diced","piece",{"qty":462,"ref":467,"name":468,"unit":465,"group":460},"bell-pepper","ají cubanela or green bell pepper, finely diced",{"qty":470,"ref":471,"name":472,"unit":473,"group":460},4,"garlic","garlic, crushed","clove",{"qty":475,"ref":476,"name":477,"unit":459,"group":460},2,"tomato-paste","tomato paste",{"qty":462,"ref":479,"name":480,"unit":481,"group":460},"oregano","dried oregano, crumbled","tsp",{"qty":483,"ref":484,"name":485,"unit":453,"group":454},250,"pumpkin","auyama or kabocha squash, peeled and in 2 cm cubes",{"qty":487,"name":488,"unit":489,"group":454},400,"water or bean cooking liquid","ml",{"qty":475,"ref":491,"name":492,"note":493,"unit":465,"group":494},"culantro","culantro leaves, chopped","or a large handful of cilantro","To finish",{"qty":456,"ref":496,"name":497,"unit":459,"group":494},"cilantro","cilantro, chopped",{"qty":499,"name":500,"unit":501,"group":494},null,"salt and black pepper","to taste",[503,506,510,513,517,520],{"text":504,"title":505},"Warm the olive oil in a heavy saucepan and cook the onion and pepper over medium heat for 6 to 8 minutes, until they slump and turn translucent with no browning at the edges. Add the garlic and cook one minute more, until it smells sweet rather than raw.","Build the sofrito",{"tip":507,"text":508,"title":509},"This step is what stops the finished stew tasting thin and tinny. Do not rush it.","Stir in the tomato paste and the crumbled oregano and fry for a full minute, pressing the paste against the pan base until it darkens from bright red to brick and the oil around it takes on colour.","Fry the tomato paste",{"text":511,"title":512},"Tip in the beans with all their liquid, the cubed squash and the water, and stir to combine. Bring to a simmer, scraping any browned paste off the bottom of the pan so it dissolves into the broth.","Add beans and squash",{"text":514,"title":515,"timerSeconds":516},"Cook at a gentle simmer, uncovered, for 25 to 30 minutes. The squash should fall apart when pressed and the broth should turn from watery and see-through to opaque and slightly glossy.","Simmer until the squash collapses",1500,{"text":518,"title":519},"Crush a few pieces of squash against the side of the pan and stir them in. Dip a spoon: the broth should coat it and then run off in a stream. Loosen with hot water or simmer a few minutes longer as needed.","Check the consistency",{"text":521,"title":522},"Add salt and black pepper now that the beans are fully soft, stir in the culantro and cilantro, and cook for two more minutes. Serve ladled over white rice while it is still steaming.","Season and finish","ah-bee-CHWEH-las gee-SAH-das",[525,529,533],{"note":526,"swap":527,"original":528},"Butternut is sweeter, so use about a third less. Potato thickens but does not add the same faint sweetness.","Kabocha, butternut squash or one small floury potato","Auyama (West Indian pumpkin)",{"note":530,"swap":531,"original":532},"Culantro is stronger and more resinous, so use roughly three times as much cilantro to get near it.","A larger handful of cilantro","Culantro",{"note":534,"swap":535,"original":536},"Dried beans give a better broth. Keep their cooking liquid and use it in place of water in the stew.","250 g dried beans, soaked overnight and simmered until tender","Tinned red kidney beans","dominican-habichuelas-guisadas","Habichuelas Guisadas (Dominican Stewed Red Beans)","Habichuelas Guisadas","Habichuelas guisadas","dominican-republic",6,15,40,"easy",[547],"side",[549,550,551,552],"vegetarian","vegan","dairy-free","gluten-free",[484,476,471,467,491],[555,558,560,562],{"alt":556,"src":557},"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":556,"src":559},"\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-guisadas\u002Fhero-16x9.jpg",{"alt":556,"src":561},"\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-guisadas\u002Fhero-4x3.jpg",{"alt":556,"src":563},"\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-guisadas\u002Fhero-1x1.jpg",[565,566,567,568,569,570],"habichuelas guisadas","dominican beans","stewed red beans","sofrito","vegan caribbean","rice and beans","2026-08-20","dishroute-kitchen","Red beans simmered in sofrito with a handful of squash that melts into the broth, seasoned with oregano and culantro and poured over white rice at lunch across the country.",{"en":575},"\u002Frecipe\u002Fdominican-habichuelas-guisadas",{"items":577,"total":434,"page":462,"limit":847,"hasMore":848},[578,612,645,655,685,711,735,762,788,820],{"slug":579,"title":580,"shortTitle":581,"nativeName":582,"countrySlug":541,"baseServings":470,"prepMinutes":583,"cookMinutes":584,"restMinutes":585,"difficulty":586,"course":587,"diet":590,"mainIngredients":591,"images":595,"keywords":605,"publishedAt":571,"updatedAt":571,"authorSlug":572},"dominican-chicharron-de-pollo","Chicharrón de Pollo (Dominican Crisp Fried Chicken Bites)","Chicharrón de Pollo","Chicharrón de pollo",20,25,60,"medium",[588,589],"main","street-food",[551],[592,593,594,471,479],"chicken","flour","lime",[596,599,601,603],{"alt":597,"src":598},"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":597,"src":600},"\u002Fimages\u002Frecipes\u002Fdominican-chicharron-de-pollo\u002Fhero-16x9.jpg",{"alt":597,"src":602},"\u002Fimages\u002Frecipes\u002Fdominican-chicharron-de-pollo\u002Fhero-4x3.jpg",{"alt":597,"src":604},"\u002Fimages\u002Frecipes\u002Fdominican-chicharron-de-pollo\u002Fhero-1x1.jpg",[606,607,608,609,610,611],"chicharron de pollo","dominican fried chicken","picapollo","sour orange","double fried","caribbean",{"slug":613,"title":614,"shortTitle":615,"nativeName":616,"countrySlug":541,"baseServings":430,"prepMinutes":583,"cookMinutes":585,"restMinutes":617,"difficulty":586,"course":618,"diet":621,"mainIngredients":622,"images":628,"keywords":638,"publishedAt":571,"updatedAt":571,"authorSlug":572},"dominican-habichuelas-con-dulce","Habichuelas con Dulce (Dominican Sweet Cream of Red Beans)","Habichuelas con Dulce","Habichuelas con dulce",180,[619,620],"dessert","drink",[549],[623,624,625,626,627],"coconut-milk","sweet-potato","condensed-milk","raisins","cinnamon",[629,632,634,636],{"alt":630,"src":631},"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":630,"src":633},"\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-con-dulce\u002Fhero-16x9.jpg",{"alt":630,"src":635},"\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-con-dulce\u002Fhero-4x3.jpg",{"alt":630,"src":637},"\u002Fimages\u002Frecipes\u002Fdominican-habichuelas-con-dulce\u002Fhero-1x1.jpg",[639,640,641,642,643,644],"habichuelas con dulce","sweet beans","dominican dessert","semana santa","coconut milk","easter",{"slug":537,"title":538,"shortTitle":539,"nativeName":540,"countrySlug":541,"baseServings":542,"prepMinutes":543,"cookMinutes":544,"difficulty":545,"course":646,"diet":647,"mainIngredients":648,"images":649,"keywords":654,"publishedAt":571,"updatedAt":571,"authorSlug":572},[547],[549,550,551,552],[484,476,471,467,491],[650,651,652,653],{"alt":556,"src":557},{"alt":556,"src":559},{"alt":556,"src":561},{"alt":556,"src":563},[565,566,567,568,569,570],{"slug":656,"title":657,"shortTitle":658,"nativeName":659,"countrySlug":541,"region":660,"baseServings":470,"prepMinutes":661,"cookMinutes":662,"difficulty":586,"course":663,"diet":664,"mainIngredients":665,"images":669,"keywords":679,"publishedAt":571,"updatedAt":571,"authorSlug":572},"dominican-la-bandera","La Bandera Dominicana (The Dominican Flag Lunch Plate)","La Bandera Dominicana","La bandera dominicana","Santo Domingo",30,105,[588],[551,552],[666,667,476,484,668],"beef-chuck","rice","olives",[670,673,675,677],{"alt":671,"src":672},"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":671,"src":674},"\u002Fimages\u002Frecipes\u002Fdominican-la-bandera\u002Fhero-16x9.jpg",{"alt":671,"src":676},"\u002Fimages\u002Frecipes\u002Fdominican-la-bandera\u002Fhero-4x3.jpg",{"alt":671,"src":678},"\u002Fimages\u002Frecipes\u002Fdominican-la-bandera\u002Fhero-1x1.jpg",[680,681,570,682,683,684],"la bandera","dominican lunch","carne guisada","caribbean plate","habichuelas",{"slug":686,"title":687,"shortTitle":688,"nativeName":688,"countrySlug":541,"baseServings":470,"prepMinutes":434,"cookMinutes":584,"difficulty":545,"course":689,"diet":691,"mainIngredients":692,"images":695,"keywords":705,"publishedAt":571,"updatedAt":571,"authorSlug":572},"dominican-mangu","Mangú (Dominican Mashed Green Plantains)","Mangú",[690,547],"breakfast",[549,550,551,552],[693,463,457,694],"plantain","vinegar",[696,699,701,703],{"alt":697,"src":698},"A bowl of smooth pale green-plantain mash topped with thin vinegared red onion rings","\u002Fimages\u002Frecipes\u002Fdominican-mangu\u002Fhero.jpg",{"alt":697,"src":700},"\u002Fimages\u002Frecipes\u002Fdominican-mangu\u002Fhero-16x9.jpg",{"alt":697,"src":702},"\u002Fimages\u002Frecipes\u002Fdominican-mangu\u002Fhero-4x3.jpg",{"alt":697,"src":704},"\u002Fimages\u002Frecipes\u002Fdominican-mangu\u002Fhero-1x1.jpg",[706,707,708,709,710,569],"mangu","dominican breakfast","green plantain","tres golpes","pickled onion",{"slug":712,"title":713,"shortTitle":714,"nativeName":714,"countrySlug":541,"baseServings":470,"prepMinutes":583,"cookMinutes":584,"difficulty":586,"course":715,"diet":716,"mainIngredients":717,"images":719,"keywords":729,"publishedAt":571,"updatedAt":571,"authorSlug":572},"dominican-mofongo","Mofongo (Pounded Plantain with Garlic and Crackling)","Mofongo",[588,547],[551,552],[693,471,718,457],"pork-belly",[720,723,725,727],{"alt":721,"src":722},"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":721,"src":724},"\u002Fimages\u002Frecipes\u002Fdominican-mofongo\u002Fhero-16x9.jpg",{"alt":721,"src":726},"\u002Fimages\u002Frecipes\u002Fdominican-mofongo\u002Fhero-4x3.jpg",{"alt":721,"src":728},"\u002Fimages\u002Frecipes\u002Fdominican-mofongo\u002Fhero-1x1.jpg",[730,693,731,732,733,611,734],"mofongo","pilon","chicharron","dominican","fufu",{"slug":736,"title":737,"shortTitle":738,"nativeName":739,"countrySlug":541,"baseServings":470,"prepMinutes":434,"cookMinutes":9,"restMinutes":661,"difficulty":545,"course":740,"diet":741,"mainIngredients":742,"images":745,"keywords":755,"publishedAt":571,"updatedAt":571,"authorSlug":572},"dominican-morir-sonando","Morir Soñando (Dominican Orange and Milk Cooler)","Morir Soñando","Morir soñando",[620],[549,552],[743,744],"orange","milk",[746,749,751,753],{"alt":747,"src":748},"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":747,"src":750},"\u002Fimages\u002Frecipes\u002Fdominican-morir-sonando\u002Fhero-16x9.jpg",{"alt":747,"src":752},"\u002Fimages\u002Frecipes\u002Fdominican-morir-sonando\u002Fhero-4x3.jpg",{"alt":747,"src":754},"\u002Fimages\u002Frecipes\u002Fdominican-morir-sonando\u002Fhero-1x1.jpg",[756,757,758,759,760,761],"morir sonando","dominican drink","orange juice","evaporated milk","caribbean cooler","no curdle",{"slug":763,"title":764,"shortTitle":765,"nativeName":766,"countrySlug":541,"baseServings":470,"prepMinutes":583,"cookMinutes":767,"restMinutes":661,"difficulty":545,"course":768,"diet":769,"mainIngredients":770,"images":772,"keywords":782,"publishedAt":571,"updatedAt":571,"authorSlug":572},"dominican-pollo-guisado","Pollo Guisado (Dominican Braised Chicken in Burnt Sugar)","Pollo Guisado","Pollo guisado",45,[588],[551,552],[592,668,771,479,467],"capers",[773,776,778,780],{"alt":774,"src":775},"Dominican braised chicken thighs in a dark glossy sauce with pepper strips and green olives","\u002Fimages\u002Frecipes\u002Fdominican-pollo-guisado\u002Fhero.jpg",{"alt":774,"src":777},"\u002Fimages\u002Frecipes\u002Fdominican-pollo-guisado\u002Fhero-16x9.jpg",{"alt":774,"src":779},"\u002Fimages\u002Frecipes\u002Fdominican-pollo-guisado\u002Fhero-4x3.jpg",{"alt":774,"src":781},"\u002Fimages\u002Frecipes\u002Fdominican-pollo-guisado\u002Fhero-1x1.jpg",[783,784,785,786,787,568],"pollo guisado","dominican chicken","braised chicken","burnt sugar","caribbean stew",{"slug":789,"title":790,"shortTitle":791,"nativeName":792,"countrySlug":541,"region":793,"baseServings":430,"prepMinutes":767,"cookMinutes":794,"difficulty":795,"course":796,"diet":798,"mainIngredients":799,"images":803,"keywords":813,"publishedAt":571,"updatedAt":571,"authorSlug":572},"dominican-sancocho","Sancocho de Siete Carnes (Dominican Seven-Meat Root Stew)","Sancocho de Siete Carnes","Sancocho de siete carnes","El Cibao",150,"hard",[797,588],"soup",[551],[800,801,592,802,693,484],"beef-shank","pork-shoulder","cassava",[804,807,809,811],{"alt":805,"src":806},"A deep bowl of Dominican sancocho with chunks of meat, yuca, plantain and pumpkin in golden 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