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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":472,"pronunciation":495,"substitutions":496,"slug":509,"title":510,"shortTitle":511,"nativeName":512,"countrySlug":513,"region":514,"baseServings":434,"prepMinutes":515,"cookMinutes":516,"difficulty":517,"course":518,"diet":520,"mainIngredients":526,"images":527,"keywords":537,"publishedAt":543,"updatedAt":543,"authorSlug":544,"summary":545,"localeSlug":509,"alternates":546},[394,397,400,403,406],{"answer":395,"question":396},"Swallowed. A small piece is pinched off with the right hand, dented with the thumb, dipped in sauce and swallowed whole without chewing. This is why the pieces are kept small and the sauce kept liquid. Chewing it is not wrong exactly, but it is not how the dish is designed to be eaten, and the texture makes more sense once you try it the intended way.","Is foutou chewed or swallowed?",{"answer":398,"question":399},"They belong to the same family of pounded starches eaten across West Africa. Foutou is the Ivorian term and usually refers to plantain with cassava, or to yam, pounded in a mortar. Fufu is the Ghanaian and Nigerian name, with its own regional formulas and, increasingly, instant flour versions. The technique and the eating method are essentially shared across the whole region.","What is the difference between foutou and fufu?",{"answer":401,"question":402},"Yes, and many people do. Work in batches with the starch still hot, pulse rather than run it continuously, and add warm water a spoonful at a time until the mass climbs the blade in one piece. The result is smooth and perfectly good, but slightly denser and less springy than pounded foutou, because the folding action of a pestle does something a blade cannot.","Can I make foutou in a food processor?",{"answer":404,"question":405},"Almost always because the cassava was not fully cooked. Cassava is denser than plantain and needs longer boiling — it should be soft enough that a knife slides through with no resistance before it goes in the mortar. Lumps can also come from letting the starch cool mid-pounding, at which point it stops fusing.","Why is my foutou lumpy?",{"answer":407,"question":408},"Traditionally no salt is added. All the seasoning comes from the sauce it is eaten with, which is heavily seasoned precisely because the starch is not. A small pinch of salt in the boiling water is a harmless modern habit, but a salted, seasoned foutou would taste wrong against a properly made sauce graine.","Is foutou seasoned?",[410,411,412,413,414,415],"Use plantain that is yellow with black patches — ripe enough to be sweet, firm enough to hold up. Fully black fruit collapses into a sticky paste that will not form a ball.","Pound while everything is genuinely hot. Cooled starch stops stretching and no amount of work will bring the elasticity back, so reheat if you have to pause.","Keep a bowl of warm water beside the mortar and wet your hands and the pestle head constantly. Dry contact is what makes foutou stick and tear.","Add water in tiny amounts, a tablespoon at a time. Too much at once and the mass slackens into porridge with no way back.","It is ready when a pinched piece stretches before it breaks and the surface looks smooth and slightly glossy, with no visible flecks of unbroken cassava.","Shape the balls with wet hands and serve straight away — foutou stiffens noticeably within twenty minutes of leaving the mortar.","🥣","Foutou banane is plantain and cassava boiled soft, then pounded together while still hot until they fuse into a single dense, springy mass with no lumps and a faint sheen. It is not seasoned and it is not meant to be eaten alone — a piece is pinched off, dipped into sauce, and swallowed rather than chewed, which is a genuinely different eating experience from anything in European cooking. The flavour is mild and slightly sweet from the plantain, with cassava supplying the stretch. Making it is physical work: the pounding is what develops the elasticity, and there is no shortcut that fully replaces the mortar. This is the starch that sits beside the country's richest sauces, and it is the reason those sauces are kept loose.","Pounded starches are the backbone of cooking from Côte d'Ivoire through Ghana, Togo, Benin and Nigeria, and the mortar-and-pestle technique is shared right across that belt. What changes is the raw material. Ghanaian and Nigerian fufu leans on cassava with plantain or yam; Ivorian foutou comes in several named versions depending on what goes in the mortar — foutou banane from plantain and cassava, foutou igname from yam, and foutou made with cocoyam in some areas. The yam version carries the most prestige in the centre of the country, where yam is the ceremonial crop, while plantain foutou is the everyday southern default.\n\nThe pounding is done in a tall wooden mortar with a heavy pestle, and in most households it is a two-person job: one pounds while the other turns and folds the mass between strokes, hand wetted so it does not stick. Getting the rhythm wrong is how people get their fingers hit, and watching someone who has done it since childhood is the fastest way to understand why the technique matters. The point is not to mash. Mashing gives you a lumpy purée; repeated compression and folding of hot starch is what aligns it into something smooth and elastic that holds its shape as a ball.\n\nFoutou also sets the rules for everything served with it. Because it is swallowed rather than chewed, the accompanying sauce has to be liquid enough to carry each piece down — which is precisely why sauce claire is deliberately thin and why sauce graine is loosened rather than reduced to a paste. At the table it arrives as smooth pale balls in a communal bowl, with the sauce alongside, and eating it correctly means using the right hand, working a small piece, denting it with the thumb, and dipping. Newcomers almost always take too big a piece the first time.","Foutou is best within the hour and hardens as it cools. Wrap leftover balls tightly in cling film and refrigerate up to 2 days, then steam for 8 to 10 minutes and knead briefly with wet hands to bring back some softness — it will never be quite as elastic as fresh. It freezes for a month wrapped individually. Do not microwave uncovered; the surface dries into a skin that will not soften again.",[421,422,423,424],"Boils the two starches separately, because cassava and plantain do not soften at the same rate.","Explains the fold-and-pound rhythm that turns mashed starch into a proper elastic mass.","Gives an honest assessment of the food-processor route rather than pretending it is identical.","Ratios tuned so the ball holds together without being so dense it fights the sauce.",[426,427,428],"Tall wooden mortar and pestle, or a stand mixer with a dough hook","Large pot","Bowl of warm water for wetting hands",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"protein":434,"calories":435,"estimated":8},1,101,7,26,4,420,[437],"Sauce graine, sauce claire, or any loose Ivorian sauce with enough liquid to carry each piece.",[439,442,445],{"name":440,"description":441},"Foutou igname","Made entirely from boiled white yam, whiter and firmer than the plantain version, and the one served at celebrations in Baoulé country.",{"name":443,"description":444},"Foutou with more cassava","Shifting the ratio toward cassava gives a stretchier, more elastic ball that suits very thin sauces.",{"name":446,"description":447},"Placali","The fermented alternative — cassava dough cooked and stirred smooth, sourer than foutou and served with the same sauces.",[449,454,459,463,467],{"qty":450,"ref":451,"name":452,"unit":453},6,"plantain","plantains, yellow with black patches, peeled and halved","piece",{"qty":455,"ref":456,"name":457,"unit":458},400,"cassava","cassava, peeled, cored and cut into chunks","g",{"qty":460,"name":461,"unit":462,"noScale":8},2,"water, for boiling","l",{"qty":464,"name":465,"unit":466,"noScale":8},250,"warm water, for working the mass","ml",{"qty":468,"name":469,"note":470,"unit":471,"optional":8},null,"salt for the cooking water","traditionally left out entirely — the sauce carries all the seasoning","pinch",[473,477,481,485,489,492],{"text":474,"title":475,"timerSeconds":476},"Put the cassava chunks into a large pot of water, bring to the boil and cook for 20 minutes. Test with a knife tip: it must go in without any resistance, because underdone cassava is the main cause of lumpy foutou.","Boil the cassava first",1200,{"text":478,"title":479,"timerSeconds":480},"Slide in {qty:plantain} of peeled plantain halves and boil for a further 15 minutes, until they are soft enough to break under gentle pressure from a spoon and have turned a deeper yellow.","Add the plantain",900,{"tip":482,"text":483,"title":484},"Work fast while the starch is steaming. This is the window where it will fuse.","Drain everything, reserving a cup of the cooking water, and tip the hot pieces into a wooden mortar. Pound with steady vertical strokes, letting the pestle's weight do the work rather than swinging it, until the pieces break down into a coarse mass.","Drain and start pounding",{"tip":486,"text":487,"title":488,"timerSeconds":480},"If you are working with someone, one person pounds and the other folds — and the folder pulls their hand clear before every stroke.","Between strokes, wet one hand in warm water and fold the mass over on itself, turning it a quarter each time. Keep pounding and folding for 10 to 15 minutes, adding warm water a tablespoon at a time whenever it feels stiff or tears rather than stretches.","Fold and pound",{"text":490,"title":491},"Stop when the surface is smooth and slightly glossy, no flecks of unbroken cassava remain, and a pinched piece stretches a good few centimetres before it snaps. It should feel heavy and springy, not sticky.","Check the texture",{"text":493,"title":494},"With wet hands, divide the mass into four smooth balls and set them in a shallow bowl. Bring them to the table straight away with sauce alongside, since foutou firms up quickly as it cools.","Shape and serve","foo-TOO bah-NAHN",[497,501,505],{"note":498,"swap":499,"original":500},"It will get you a smooth, workable mass, and plenty of Ivorian households abroad use exactly this. The texture is slightly denser and less springy than pounded foutou, which is a real difference rather than a snobbish one.","Stand mixer with a dough hook, or a sturdy food processor","Wooden mortar and pestle",{"note":502,"swap":503,"original":504},"Frozen works well. Flour-based versions are quicker but produce a stickier, more uniform mass closer to instant fufu than to foutou.","Frozen cassava chunks, or cassava flour cooked into a thick paste","Fresh cassava",{"note":506,"swap":507,"original":508},"A different dish with the same technique, and the more prestigious one in central Côte d'Ivoire. Yam needs longer boiling and slightly more water during pounding.","White yam, for foutou igname","Plantain","foutou","Foutou Banane (Pounded Plantain and Cassava)","Foutou Banane","Foutou banane","ivory-coast","Southern and central Côte d'Ivoire",20,40,"hard",[519],"side",[521,522,523,524,525],"vegan","vegetarian","gluten-free","dairy-free","nut-free",[451,456],[528,531,533,535],{"alt":529,"src":530},"Two smooth pale balls of pounded plantain and cassava foutou in a bowl beside a dish of sauce","\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero.jpg",{"alt":529,"src":532},"\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero-16x9.jpg",{"alt":529,"src":534},"\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero-4x3.jpg",{"alt":529,"src":536},"\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero-1x1.jpg",[509,538,539,540,541,542],"foutou banane","pounded plantain","cassava fufu","ivorian side dish","west african starch","2026-08-20","dishroute-kitchen","Boiled plantain and cassava pounded hot in a wooden mortar into a smooth elastic dough, shaped into balls and swallowed in pieces with sauce graine or sauce claire.",{"en":547},"\u002Frecipe\u002Ffoutou",{"items":549,"total":704,"page":430,"limit":812,"hasMore":813},[550,580,607,634,644,667,697,726,756,784],{"slug":551,"title":552,"shortTitle":553,"nativeName":553,"countrySlug":513,"region":554,"baseServings":434,"prepMinutes":555,"cookMinutes":515,"difficulty":556,"course":557,"diet":559,"mainIngredients":560,"images":564,"keywords":574,"publishedAt":543,"updatedAt":543,"authorSlug":544},"alloco","Alloco (Ivorian Fried Ripe Plantain)","Alloco","Abidjan",15,"easy",[558,519],"street-food",[521,522,523,524,525],[451,561,562,563],"onion","tomato","scotch-bonnet",[565,568,570,572],{"alt":566,"src":567},"Golden-brown fried plantain slices piled on a plate with chopped onion, tomato and chilli relish","\u002Fimages\u002Frecipes\u002Falloco\u002Fhero.jpg",{"alt":566,"src":569},"\u002Fimages\u002Frecipes\u002Falloco\u002Fhero-16x9.jpg",{"alt":566,"src":571},"\u002Fimages\u002Frecipes\u002Falloco\u002Fhero-4x3.jpg",{"alt":566,"src":573},"\u002Fimages\u002Frecipes\u002Falloco\u002Fhero-1x1.jpg",[551,575,576,577,578,579],"fried plantain","ivorian street food","ripe plantain","plantain snack","abidjan",{"slug":581,"title":582,"shortTitle":583,"nativeName":583,"countrySlug":513,"region":584,"baseServings":450,"prepMinutes":585,"cookMinutes":586,"restMinutes":587,"difficulty":588,"course":589,"diet":590,"mainIngredients":591,"images":592,"keywords":602,"publishedAt":543,"updatedAt":543,"authorSlug":544},"attieke","Attiéké (Ivorian Fermented Cassava Couscous)","Attiéké","Lagoon coast around Abidjan",60,35,3120,"medium",[519],[521,522,523,524,525],[456],[593,596,598,600],{"alt":594,"src":595},"A mound of pale steamed attiéké granules with a fork lifting loose grains from the pile","\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero.jpg",{"alt":594,"src":597},"\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero-16x9.jpg",{"alt":594,"src":599},"\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero-4x3.jpg",{"alt":594,"src":601},"\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero-1x1.jpg",[581,603,541,604,605,606],"fermented cassava","cassava couscous","gluten free starch","west african",{"slug":608,"title":609,"shortTitle":610,"nativeName":610,"countrySlug":513,"region":611,"baseServings":450,"prepMinutes":555,"cookMinutes":515,"difficulty":556,"course":612,"diet":614,"mainIngredients":615,"images":618,"keywords":628,"publishedAt":543,"updatedAt":543,"authorSlug":544},"claclo","Claclo (Ivorian Sweet Plantain Fritters)","Claclo","Southern Côte d'Ivoire",[613,558],"snack",[521,522,524,525],[451,616,617],"flour","nutmeg",[619,622,624,626],{"alt":620,"src":621},"Golden plantain fritters with ragged crisp edges piled on a rack, one broken open to show a soft middle","\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero.jpg",{"alt":620,"src":623},"\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero-16x9.jpg",{"alt":620,"src":625},"\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero-4x3.jpg",{"alt":620,"src":627},"\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero-1x1.jpg",[608,629,630,631,632,633],"plantain fritters","ivorian snack","overripe plantain","tatale","west african fritters",{"slug":509,"title":510,"shortTitle":511,"nativeName":512,"countrySlug":513,"region":514,"baseServings":434,"prepMinutes":515,"cookMinutes":516,"difficulty":517,"course":635,"diet":636,"mainIngredients":637,"images":638,"keywords":643,"publishedAt":543,"updatedAt":543,"authorSlug":544},[519],[521,522,523,524,525],[451,456],[639,640,641,642],{"alt":529,"src":530},{"alt":529,"src":532},{"alt":529,"src":534},{"alt":529,"src":536},[509,538,539,540,541,542],{"slug":645,"title":646,"shortTitle":647,"nativeName":647,"countrySlug":513,"region":554,"baseServings":434,"prepMinutes":515,"cookMinutes":515,"difficulty":556,"course":648,"diet":650,"mainIngredients":652,"images":654,"keywords":664,"publishedAt":543,"updatedAt":543,"authorSlug":544},"garba","Garba (Attiéké with Fried Tuna)","Garba",[558,649],"main",[651,523,524,525],"pescatarian",[653,456,561,562],"tuna",[655,658,660,662],{"alt":656,"src":657},"Browned cubes of fried tuna piled on pale attiéké with sliced onion, tomato wedges and ground chilli","\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero.jpg",{"alt":656,"src":659},"\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero-16x9.jpg",{"alt":656,"src":661},"\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero-4x3.jpg",{"alt":656,"src":663},"\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero-1x1.jpg",[645,581,665,576,666,604],"fried tuna","abidjan food",{"slug":668,"title":669,"shortTitle":670,"nativeName":670,"countrySlug":513,"region":671,"baseServings":450,"prepMinutes":515,"cookMinutes":672,"restMinutes":673,"difficulty":556,"course":674,"diet":676,"mainIngredients":677,"images":681,"keywords":691,"publishedAt":543,"updatedAt":543,"authorSlug":544},"gnamankoudji","Gnamankoudji (Ivorian Spiced Ginger Juice)","Gnamankoudji","Nationwide",5,240,[675],"drink",[521,522,523,524,525],[678,679,680],"ginger","pineapple","lemon",[682,685,687,689],{"alt":683,"src":684},"A tall glass of cloudy pale yellow ginger juice over ice with pineapple and fresh ginger root beside it","\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero.jpg",{"alt":683,"src":686},"\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero-16x9.jpg",{"alt":683,"src":688},"\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero-4x3.jpg",{"alt":683,"src":690},"\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero-1x1.jpg",[668,692,693,694,695,696],"ginger juice","ivorian drink","pineapple ginger","west african beverage","raw ginger",{"slug":698,"title":699,"shortTitle":700,"nativeName":701,"countrySlug":513,"region":702,"baseServings":434,"prepMinutes":515,"cookMinutes":703,"restMinutes":704,"difficulty":588,"course":705,"diet":706,"mainIngredients":708,"images":710,"keywords":720,"publishedAt":543,"updatedAt":543,"authorSlug":544},"kedjenou","Kedjenou (Ivorian Sealed-Pot Chicken Stew)","Kedjenou","Kédjénou","Southern forest belt",70,10,[649],[523,524,707],"halal-friendly",[709,562,678,561],"chicken",[711,714,716,718],{"alt":712,"src":713},"Bone-in chicken pieces in a clay pot with collapsed tomato, onion wedges and a whole red chilli","\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero.jpg",{"alt":712,"src":715},"\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero-16x9.jpg",{"alt":712,"src":717},"\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero-4x3.jpg",{"alt":712,"src":719},"\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero-1x1.jpg",[698,721,722,723,724,725],"ivorian chicken stew","sealed pot cooking","canari","guinea fowl","west african stew",{"slug":727,"title":728,"shortTitle":729,"nativeName":730,"countrySlug":513,"region":671,"baseServings":434,"prepMinutes":731,"cookMinutes":732,"difficulty":588,"course":733,"diet":734,"mainIngredients":735,"images":739,"keywords":749,"publishedAt":543,"updatedAt":543,"authorSlug":544},"ivorian-sauce-arachide","Sauce Arachide (Ivorian Groundnut Stew)","Sauce Arachide","Sauce arachide",25,75,[649],[523,524,707],[736,737,562,738],"peanut-butter","beef-chuck","eggplant",[740,743,745,747],{"alt":741,"src":742},"Thick brown groundnut stew with beef cubes and aubergine, served beside a mound of white rice","\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero.jpg",{"alt":741,"src":744},"\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero-16x9.jpg",{"alt":741,"src":746},"\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero-4x3.jpg",{"alt":741,"src":748},"\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero-1x1.jpg",[750,751,752,753,754,755],"sauce arachide","groundnut stew","peanut stew","ivorian beef stew","west african peanut sauce","maafe",{"slug":757,"title":758,"shortTitle":759,"nativeName":760,"countrySlug":513,"region":611,"baseServings":434,"prepMinutes":555,"cookMinutes":586,"difficulty":556,"course":761,"diet":764,"mainIngredients":765,"images":767,"keywords":777,"publishedAt":543,"updatedAt":543,"authorSlug":544},"sauce-claire","Sauce Claire (Light Aubergine and Okra Broth)","Sauce Claire","Sauce claire",[762,763],"soup","sauce",[651,523,524,525],[738,766,562,561],"okra",[768,771,773,775],{"alt":769,"src":770},"A thin cloudy broth in a bowl with pieces of okra, crushed aubergine and flakes of smoked fish","\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero.jpg",{"alt":769,"src":772},"\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero-16x9.jpg",{"alt":769,"src":774},"\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero-4x3.jpg",{"alt":769,"src":776},"\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero-1x1.jpg",[778,779,780,781,782,783],"sauce claire","okra broth","aubergine sauce","ivorian soup","smoked fish stew","garden egg",{"slug":785,"title":786,"shortTitle":787,"nativeName":788,"countrySlug":513,"region":702,"baseServings":450,"prepMinutes":789,"cookMinutes":790,"difficulty":588,"course":791,"diet":792,"mainIngredients":793,"images":795,"keywords":805,"publishedAt":543,"updatedAt":543,"authorSlug":544},"sauce-graine","Sauce Graine (Ivorian Palm Nut Stew)","Sauce Graine","Sauce graine",30,85,[649],[523,524],[737,794,766,738],"crab",[796,799,801,803],{"alt":797,"src":798},"Deep orange palm nut stew in a pot with beef chunks, crab halves and okra, oil pooling on the surface","\u002Fimages\u002Frecipes\u002Fsauce-graine\u002Fhero.jpg",{"alt":797,"src":800},"\u002Fimages\u002Frecipes\u002Fsauce-graine\u002Fhero-16x9.jpg",{"alt":797,"src":802},"\u002Fimages\u002Frecipes\u002Fsauce-graine\u002Fhero-4x3.jpg",{"alt":797,"src":804},"\u002Fimages\u002Frecipes\u002Fsauce-graine\u002Fhero-1x1.jpg",[806,807,808,809,810,811],"sauce graine","palm nut stew","ivorian sauce","palm nut soup","crab stew","west african cooking",24,false,1788563793473]