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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":439,"ingredients":449,"instructions":493,"pronunciation":517,"substitutions":518,"slug":531,"title":532,"shortTitle":533,"nativeName":534,"countrySlug":535,"region":536,"baseServings":432,"prepMinutes":537,"cookMinutes":538,"difficulty":539,"course":540,"diet":542,"mainIngredients":545,"images":547,"keywords":557,"publishedAt":563,"updatedAt":563,"authorSlug":564,"summary":565,"localeSlug":531,"alternates":566},[394,397,400,403,406],{"answer":395,"question":396},"Eru is the leaf of Gnetum africanum, a wild forest vine found across Central Africa and known as okazi in Nigeria and okok in francophone Cameroon. It is harvested from the wild rather than farmed, has a firm texture that survives long cooking, and is almost always sold shredded into fine threads, fresh or frozen, in African grocery shops.","What exactly is eru?",{"answer":398,"question":399},"They do opposite jobs. Eru is tough and needs long cooking but adds almost no moisture, while waterleaf is very high in water and collapses quickly. Cooking them together means the waterleaf steams the eru soft without any stock being added, which keeps the flavour concentrated. Using only one leaf gives you either a dry, scorched pot or a watery green mush.","Why are two different leaves used?",{"answer":401,"question":402},"Refined palm oil will cook the dish but leaves it pale and neutral. Eru depends on unrefined red palm oil, which is deep orange, unfiltered, and carries a distinct earthy aroma. It is sold in African, Caribbean and Brazilian shops, often labelled zomi or dendê, and keeps for months at room temperature.","Can I use ordinary palm oil from the supermarket?",{"answer":404,"question":405},"No, though it is traditional and Cameroonians would notice it missing. Cow skin is simmered until soft and gelatinous and gives the stew body and a slippery texture rather than a strong flavour of its own. Beef shank, pork skin, or simply more smoked fish all make a perfectly good pot if kanda is not available or not to your taste.","Do I have to use cow skin?",{"answer":407,"question":408},"Either the leaf was shredded too coarsely, or there was not enough moisture in the pot to steam it. Very fine shredding is what makes eru cook down at all. If it is still firm late in the cooking, cover the pan tightly and add a few splashes of hot water rather than more oil, and give it another 20 minutes over low heat.","Why is my eru still tough after an hour?",[410,411,412,413,414,415],"Shred frozen eru while it is still part-frozen if it came in whole leaves — it slices into fine threads far more cleanly than when fully thawed and floppy.","Cow skin needs an hour of simmering before it goes anywhere near the stew. Undercooked kanda is rubbery in a way that no later cooking will fix.","Resist adding water. The waterleaf releases plenty, and a wet eru is considered badly made.","Use unrefined red palm oil, not refined palm cooking oil — the colour and the faint violet aroma are the whole point of the fat here.","Taste for salt only at the end. Crayfish, smoked fish and any bouillon you use are all salty, and the stew concentrates as it reduces.","The finished stew should mound on a spoon and leave a clean orange sheen on the pan, with no free liquid pooling at the bottom.","🌿","Eru is a dense, dark green stew of two leaves doing two different jobs. The eru vine is shredded to threads and stays firm and slightly chewy through long cooking; waterleaf collapses into it and supplies the moisture that keeps the pot from drying out. Red palm oil binds them into something glossy and almost jammy, while ground crayfish, smoked fish and slow-simmered cow skin push the flavour deep into savoury, faintly smoky territory. There is very little liquid at the end — this is a stew you scoop, not one you spoon. It belongs to the Bayangi people of the South West and is eaten across anglophone Cameroon with water fufu or garri, usually with fingers.","Eru takes its name from Gnetum africanum, a slow-growing forest vine harvested wild across the Congo Basin rather than farmed in any serious quantity. In Cameroon it is a Bayangi dish above all, closely identified with Manyu division in the South West, though it travelled with people and now turns up in Douala, Yaoundé and every Cameroonian diaspora kitchen from London to Maryland. In the francophone centre and south a very close relative is called okok, cooked with the same shredded leaf but often with a groundnut base instead of palm oil, and the two camps do not entirely agree on which is the original.\n\nThe leaf is the constraint. Eru grows slowly, resists cultivation, and is harvested by hand from the forest, which has made it both expensive and a genuine conservation concern as demand across Central Africa outpaces what the wild population regenerates. Shredding it is its own labour — traditionally rolled into a tight bundle and sliced into hair-fine strands, a skill that separates a good plate from a coarse one. Frozen pre-shredded eru sold abroad exists precisely because nobody wants to do that job twice.\n\nThe pairing with waterleaf is not decorative. Eru alone would scorch; waterleaf is roughly ninety per cent water and releases enough liquid to steam the tougher leaf into submission without adding stock, which is why the traditional method uses almost no added water at all. Palm oil goes in generously and unapologetically — this is not a light dish and was never meant to be. Cow skin, called kanda, is the other signature: simmered until soft and gelatinous, it adds body and a slippery texture that Cameroonians consider essential and that newcomers usually need one plate to get used to. Served with garri, the granular fermented cassava that sours slightly on the tongue, the whole thing balances.","Eru keeps 4 days refrigerated and many Cameroonians think it is better on day two, once the palm oil has fully permeated the leaves. Reheat in a pan over low heat, covered, stirring once or twice — no extra liquid needed, as the stew loosens on its own. It freezes well for 3 months and thaws without any texture loss, which makes it a good candidate for a large batch. The palm oil solidifies orange when cold; this is normal and it melts back cleanly.",[421,422,423,424],"Cooks the two leaves in the right order, so eru softens without waterleaf turning to sludge.","Uses the traditional near-dry method rather than adding stock, which is what concentrates the flavour.","Gives realistic timings for cow skin, the ingredient most recipes gloss over entirely.","Offers a workable substitute leaf combination and is clear that it changes the texture, not just the taste.",[426,427,428],"Heavy-based pot with a lid","Sharp knife for shredding","Small pot for the cow skin",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},45,11,6,1010,34,580,[437,438],"Garri (granular fermented cassava) softened with hot water, or water fufu — both are eaten by hand alongside.","A cold beer or palm wine, which is how it is usually served at home.",[440,443,446],{"name":441,"description":442},"Okok","The Beti version from the Centre and South, where the shredded leaf is cooked with ground peanuts instead of leaning entirely on palm oil, giving a softer, nuttier result.",{"name":444,"description":445},"Eru with stockfish","Dried stockfish soaked and added alongside the smoked fish, contributing a firmer, more pungent protein that holds its shape completely.",{"name":447,"description":448},"Meat-free eru","Built on palm oil, both leaves and a generous amount of ground crayfish only. Still pescatarian rather than vegan, but much faster and common as an everyday version.",[450,456,459,464,469,473,477,482,485,489],{"qty":451,"name":452,"note":453,"unit":454,"group":455},300,"cow skin (kanda), in bite-sized pieces","or beef shank — see substitutions","g","For the meat",{"qty":451,"ref":457,"name":458,"unit":454,"group":455},"beef-shank","beef shank, in cubes",{"qty":460,"ref":461,"name":462,"unit":463,"group":455},1,"onion","onion, halved","piece",{"qty":465,"name":466,"note":467,"unit":454,"group":468},400,"shredded eru leaf, frozen or fresh","or finely shredded collard greens — see substitutions","For the stew",{"qty":470,"ref":471,"name":472,"unit":454,"group":468},600,"spinach","waterleaf or spinach, roughly chopped",{"qty":474,"name":475,"unit":476,"group":468},200,"unrefined red palm oil","ml",{"qty":478,"ref":479,"name":480,"unit":481,"group":468},4,"dried-shrimp","ground dried crayfish","tbsp",{"qty":474,"ref":483,"name":484,"unit":454,"group":468},"mackerel","smoked mackerel, boned and flaked",{"qty":486,"ref":487,"name":488,"unit":463,"group":468},2,"scotch-bonnet","scotch bonnets, finely chopped",{"qty":490,"name":491,"unit":492,"group":468},null,"salt","to taste",[494,499,502,506,509,514],{"tip":495,"text":496,"title":497,"timerSeconds":498},"If the skin still springs back like a rubber band, give it another 20 minutes. There is no shortcut here.","Scrub the cow skin, then simmer it with the beef shank, halved onion and a teaspoon of salt in water to cover for 60 minutes, until the skin is soft enough to cut with the side of a spoon and has turned translucent at the edges. Drain, reserving a cup of the liquid.","Cook the cow skin and beef",3600,{"text":500,"title":501,"timerSeconds":451},"Put the chopped waterleaf or spinach in a dry pot over medium heat with a pinch of salt, cover, and cook for 5 minutes until it collapses and floods the pan with its own liquid. Drain it in a sieve, pressing lightly, and keep both leaves and liquid.","Wilt the waterleaf",{"text":503,"title":504,"timerSeconds":505},"Return the drained waterleaf liquid to the pot, add the shredded eru, cover and cook over medium heat for 20 minutes. Stir every few minutes; the threads should darken from bright to deep green and lose their raw stiffness.","Start the eru",1200,{"text":507,"title":508},"Pour in the red palm oil, then stir through the ground crayfish, flaked smoked mackerel, chopped scotch bonnets and the cooked cow skin and beef. The pot should turn a glossy dark orange-green almost immediately.","Add the palm oil and savoury base",{"tip":510,"text":511,"title":512,"timerSeconds":513},"Add a splash of the reserved meat liquid only if the pan starts to catch — the target is dry, not soupy.","Fold the drained waterleaf back in and cook uncovered over medium-low heat for 20 to 25 minutes, stirring regularly. The stew is ready when the free liquid has gone, the palm oil sheens on top, and a spoonful holds its shape instead of slumping.","Cook it down",1500,{"text":515,"title":516},"Taste and add salt carefully, remembering that the crayfish and smoked fish already carry a lot. Let the pot stand off the heat for 10 minutes before serving so the oil settles back into the leaves, then serve with garri or water fufu.","Season and rest","EH-roo",[519,523,527],{"note":520,"swap":521,"original":522},"Collards get you closest because they hold their texture through long cooking. What you lose is eru's particular chewy, almost noodly bite and its mild resinous flavour — a substituted version tastes like a good palm oil greens stew rather than like eru. Frozen shredded eru is sold in African grocers and is worth the trip.","400 g collard greens or kale, stems removed and sliced into the finest ribbons you can manage","Eru (Gnetum africanum)",{"note":524,"swap":525,"original":526},"Spinach releases a similar amount of water and wilts on the same schedule, so it works well functionally. Waterleaf is slightly more mucilaginous, which gives the traditional stew a little more cling.","Spinach, or a mix of spinach and Swiss chard","Waterleaf",{"note":528,"swap":529,"original":530},"Both bring collagen and turn silky with long cooking. Leaving it out entirely is fine — the stew loses body and a characteristic slipperiness, but nothing about the flavour breaks.","Beef shank with its connective tissue left on, or pork skin","Cow skin (kanda)","eru","Eru (Cameroonian Wild Leaf and Waterleaf Stew)","Eru","Eru \u002F Okok","cameroon","South West and North West",25,100,"medium",[541],"main",[543,544],"dairy-free","gluten-free",[546,471,479,457],"collard-greens",[548,551,553,555],{"alt":549,"src":550},"Dark green eru stew glossy with red palm oil, studded with cow skin and smoked fish, next to a mound of garri","\u002Fimages\u002Frecipes\u002Feru\u002Fhero.jpg",{"alt":549,"src":552},"\u002Fimages\u002Frecipes\u002Feru\u002Fhero-16x9.jpg",{"alt":549,"src":554},"\u002Fimages\u002Frecipes\u002Feru\u002Fhero-4x3.jpg",{"alt":549,"src":556},"\u002Fimages\u002Frecipes\u002Feru\u002Fhero-1x1.jpg",[531,558,559,560,535,561,562],"okok","waterleaf","palm oil","garri","african greens","2026-08-20","dishroute-kitchen","Shredded eru vine cooked down with soft waterleaf, red palm oil, ground crayfish and gelatinous cow skin — the anglophone Cameroonian classic eaten by hand with garri.",{"en":567},"\u002Frecipe\u002Feru",{"items":569,"total":656,"page":460,"limit":850,"hasMore":851},[570,600,638,648,681,709,740,769,797,823],{"slug":571,"title":572,"shortTitle":573,"nativeName":574,"countrySlug":535,"region":575,"baseServings":432,"prepMinutes":576,"cookMinutes":577,"difficulty":539,"course":578,"diet":580,"mainIngredients":581,"images":584,"keywords":594,"publishedAt":563,"updatedAt":563,"authorSlug":564},"achu-soup","Achu Soup (Cameroonian Yellow Palm Oil Soup)","Achu Soup","Achu \u002F Taro jaune","North West",30,120,[579],"soup",[543,544],[457,582,479,583],"tripe","taro",[585,588,590,592],{"alt":586,"src":587},"Bright yellow achu soup poured into a well in a white mound of pounded cocoyam, with pieces of beef and cow skin","\u002Fimages\u002Frecipes\u002Fachu-soup\u002Fhero.jpg",{"alt":586,"src":589},"\u002Fimages\u002Frecipes\u002Fachu-soup\u002Fhero-16x9.jpg",{"alt":586,"src":591},"\u002Fimages\u002Frecipes\u002Fachu-soup\u002Fhero-4x3.jpg",{"alt":586,"src":593},"\u002Fimages\u002Frecipes\u002Fachu-soup\u002Fhero-1x1.jpg",[595,596,560,597,598,535,599],"achu soup","yellow soup","cocoyam","bamenda","grassfields",{"slug":601,"title":602,"shortTitle":603,"nativeName":604,"countrySlug":535,"region":605,"baseServings":606,"prepMinutes":576,"cookMinutes":607,"restMinutes":608,"difficulty":609,"course":610,"diet":613,"mainIngredients":617,"images":621,"keywords":631,"publishedAt":563,"updatedAt":563,"authorSlug":564},"beignets-haricots","Beignets Haricots (Cameroonian Fritters with Bean Stew)","Beignets Haricots","Beignets-haricots","Nationwide, especially Douala and Yaoundé",5,95,90,"easy",[611,612],"breakfast","street-food",[614,615,543,616],"vegetarian","vegan","nut-free",[618,619,461,620],"flour","yeast","tomato",[622,625,627,629],{"alt":623,"src":624},"Golden fried Cameroonian beignets piled next to a bowl of soupy red bean stew glossy with palm oil","\u002Fimages\u002Frecipes\u002Fbeignets-haricots\u002Fhero.jpg",{"alt":623,"src":626},"\u002Fimages\u002Frecipes\u002Fbeignets-haricots\u002Fhero-16x9.jpg",{"alt":623,"src":628},"\u002Fimages\u002Frecipes\u002Fbeignets-haricots\u002Fhero-4x3.jpg",{"alt":623,"src":630},"\u002Fimages\u002Frecipes\u002Fbeignets-haricots\u002Fhero-1x1.jpg",[632,633,634,635,636,637],"beignets haricots","cameroon breakfast","fried dough","bean stew","puff puff","street food",{"slug":531,"title":532,"shortTitle":533,"nativeName":534,"countrySlug":535,"region":536,"baseServings":432,"prepMinutes":537,"cookMinutes":538,"difficulty":539,"course":639,"diet":640,"mainIngredients":641,"images":642,"keywords":647,"publishedAt":563,"updatedAt":563,"authorSlug":564},[541],[543,544],[546,471,479,457],[643,644,645,646],{"alt":549,"src":550},{"alt":549,"src":552},{"alt":549,"src":554},{"alt":549,"src":556},[531,558,559,560,535,561,562],{"slug":649,"title":650,"shortTitle":651,"nativeName":652,"countrySlug":535,"region":653,"baseServings":654,"prepMinutes":655,"cookMinutes":656,"restMinutes":577,"difficulty":609,"course":657,"diet":659,"mainIngredients":661,"images":665,"keywords":675,"publishedAt":563,"updatedAt":563,"authorSlug":564},"folere","Folere (Cameroonian Hibiscus and Ginger Cooler)","Folere","Foléré","Northern Cameroon, drunk nationwide",8,15,10,[658],"drink",[615,544,543,660],"halal-friendly",[662,663,664],"ginger","cloves","pineapple",[666,669,671,673],{"alt":667,"src":668},"Tall glass of deep red Cameroonian folere over ice beside a jug and fresh ginger root","\u002Fimages\u002Frecipes\u002Ffolere\u002Fhero.jpg",{"alt":667,"src":670},"\u002Fimages\u002Frecipes\u002Ffolere\u002Fhero-16x9.jpg",{"alt":667,"src":672},"\u002Fimages\u002Frecipes\u002Ffolere\u002Fhero-4x3.jpg",{"alt":667,"src":674},"\u002Fimages\u002Frecipes\u002Ffolere\u002Fhero-1x1.jpg",[649,676,677,678,679,680],"jus de folere","hibiscus drink","cameroonian drink","ginger cooler","sorrel drink",{"slug":682,"title":683,"shortTitle":684,"nativeName":685,"countrySlug":535,"region":686,"baseServings":432,"prepMinutes":430,"cookMinutes":687,"restMinutes":688,"difficulty":539,"course":689,"diet":691,"mainIngredients":692,"images":694,"keywords":704,"publishedAt":563,"updatedAt":563,"authorSlug":564},"koki","Koki (Cameroonian Steamed Black-Eyed Pea Pudding)","Koki","Koki beans \u002F Ekoki","South West and Littoral",150,480,[690],"side",[615,614,544,543,616],[487,461,693],"plantain",[695,698,700,702],{"alt":696,"src":697},"Opened banana leaf parcel showing a firm orange koki bean pudding beside slices of fried ripe plantain","\u002Fimages\u002Frecipes\u002Fkoki\u002Fhero.jpg",{"alt":696,"src":699},"\u002Fimages\u002Frecipes\u002Fkoki\u002Fhero-16x9.jpg",{"alt":696,"src":701},"\u002Fimages\u002Frecipes\u002Fkoki\u002Fhero-4x3.jpg",{"alt":696,"src":703},"\u002Fimages\u002Frecipes\u002Fkoki\u002Fhero-1x1.jpg",[682,705,706,707,560,535,708],"black-eyed peas","steamed bean pudding","banana leaf","vegan african",{"slug":710,"title":711,"shortTitle":712,"nativeName":713,"countrySlug":535,"region":714,"baseServings":478,"prepMinutes":537,"cookMinutes":715,"difficulty":716,"course":717,"diet":718,"mainIngredients":720,"images":723,"keywords":733,"publishedAt":563,"updatedAt":563,"authorSlug":564},"mbongo-tchobi","Mbongo Tchobi (Cameroonian Black Charred-Spice Stew)","Mbongo Tchobi","Mbongo tchobi","Littoral (Bassa country)",55,"hard",[541],[719,543,544],"pescatarian",[721,461,722,662],"white-fish","garlic",[724,727,729,731],{"alt":725,"src":726},"Fish steaks in a jet-black mbongo tchobi sauce scattered with basil leaves, served with boiled plantain","\u002Fimages\u002Frecipes\u002Fmbongo-tchobi\u002Fhero.jpg",{"alt":725,"src":728},"\u002Fimages\u002Frecipes\u002Fmbongo-tchobi\u002Fhero-16x9.jpg",{"alt":725,"src":730},"\u002Fimages\u002Frecipes\u002Fmbongo-tchobi\u002Fhero-4x3.jpg",{"alt":725,"src":732},"\u002Fimages\u002Frecipes\u002Fmbongo-tchobi\u002Fhero-1x1.jpg",[734,735,736,737,738,739],"mbongo tchobi","black stew","njangsa","bassa","cameroon fish","charred spice",{"slug":741,"title":742,"shortTitle":743,"nativeName":744,"countrySlug":535,"region":745,"baseServings":432,"prepMinutes":746,"cookMinutes":607,"difficulty":539,"course":747,"diet":748,"mainIngredients":749,"images":753,"keywords":763,"publishedAt":563,"updatedAt":563,"authorSlug":564},"ndole","Ndolé (Cameroonian Bitterleaf and Peanut Stew)","Ndolé","Ndolè","Littoral (Douala)",40,[541],[543,544],[750,751,752,461],"peanuts","beef-chuck","shrimp",[754,757,759,761],{"alt":755,"src":756},"Bowl of thick dark green ndolé stew with beef and shrimp, served beside fried ripe plantain","\u002Fimages\u002Frecipes\u002Fndole\u002Fhero.jpg",{"alt":755,"src":758},"\u002Fimages\u002Frecipes\u002Fndole\u002Fhero-16x9.jpg",{"alt":755,"src":760},"\u002Fimages\u002Frecipes\u002Fndole\u002Fhero-4x3.jpg",{"alt":755,"src":762},"\u002Fimages\u002Frecipes\u002Fndole\u002Fhero-1x1.jpg",[741,764,765,535,766,767,768],"bitterleaf","peanut stew","groundnut","douala","african stew",{"slug":770,"title":771,"shortTitle":772,"nativeName":773,"countrySlug":535,"region":774,"baseServings":606,"prepMinutes":576,"cookMinutes":430,"restMinutes":576,"difficulty":539,"course":775,"diet":776,"mainIngredients":777,"images":781,"keywords":791,"publishedAt":563,"updatedAt":563,"authorSlug":564},"poulet-dg","Poulet DG (Cameroonian Chicken with Fried Plantain)","Poulet DG","Poulet Directeur Général","Littoral and Centre",[541],[543,544,660],[778,693,779,780,620],"chicken","carrot","green-beans",[782,785,787,789],{"alt":783,"src":784},"Platter of poulet DG with browned chicken pieces, golden fried plantain, carrot batons and green beans in red sauce","\u002Fimages\u002Frecipes\u002Fpoulet-dg\u002Fhero.jpg",{"alt":783,"src":786},"\u002Fimages\u002Frecipes\u002Fpoulet-dg\u002Fhero-16x9.jpg",{"alt":783,"src":788},"\u002Fimages\u002Frecipes\u002Fpoulet-dg\u002Fhero-4x3.jpg",{"alt":783,"src":790},"\u002Fimages\u002Frecipes\u002Fpoulet-dg\u002Fhero-1x1.jpg",[792,793,794,795,796,767],"poulet dg","cameroon chicken","fried plantain","african chicken stew","celebration dish",{"slug":798,"title":799,"shortTitle":800,"nativeName":800,"countrySlug":535,"region":801,"baseServings":606,"prepMinutes":537,"cookMinutes":802,"difficulty":609,"course":803,"diet":804,"mainIngredients":805,"images":808,"keywords":818,"publishedAt":563,"updatedAt":563,"authorSlug":564},"sanga","Sanga (Cameroonian Maize and Cassava Leaf Pot)","Sanga","Centre and South",60,[690,541],[544,543,616],[806,807,461,479],"corn","cassava",[809,812,814,816],{"alt":810,"src":811},"Thick dark green sanga of cassava leaves and yellow maize kernels glossy with red palm oil in an iron pot","\u002Fimages\u002Frecipes\u002Fsanga\u002Fhero.jpg",{"alt":810,"src":813},"\u002Fimages\u002Frecipes\u002Fsanga\u002Fhero-16x9.jpg",{"alt":810,"src":815},"\u002Fimages\u002Frecipes\u002Fsanga\u002Fhero-4x3.jpg",{"alt":810,"src":817},"\u002Fimages\u002Frecipes\u002Fsanga\u002Fhero-1x1.jpg",[798,819,820,560,535,821,822],"cassava leaves","maize","saka-saka","village food",{"slug":824,"title":825,"shortTitle":826,"nativeName":826,"countrySlug":535,"region":827,"baseServings":478,"prepMinutes":537,"cookMinutes":828,"restMinutes":802,"difficulty":609,"course":829,"diet":831,"mainIngredients":832,"images":834,"keywords":844,"publishedAt":563,"updatedAt":563,"authorSlug":564},"soya","Soya (Cameroonian Spiced Beef Skewers)","Soya","Nationwide, strongest in the north",12,[612,830],"appetizer",[543,544,660],[751,750,461,833],"paprika",[835,838,840,842],{"alt":836,"src":837},"Charred beef soya skewers dusted with red peanut spice, served on a board with raw onion rings and tomato","\u002Fimages\u002Frecipes\u002Fsoya\u002Fhero.jpg",{"alt":836,"src":839},"\u002Fimages\u002Frecipes\u002Fsoya\u002Fhero-16x9.jpg",{"alt":836,"src":841},"\u002Fimages\u002Frecipes\u002Fsoya\u002Fhero-4x3.jpg",{"alt":836,"src":843},"\u002Fimages\u002Frecipes\u002Fsoya\u002Fhero-1x1.jpg",[824,845,846,847,848,849],"suya","beef skewers","peanut spice","cameroon street food","charcoal grill",24,false,1788563771718]