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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":485,"pronunciation":507,"substitutions":508,"slug":521,"title":522,"shortTitle":523,"nativeName":523,"countrySlug":524,"region":525,"baseServings":432,"prepMinutes":526,"cookMinutes":526,"difficulty":527,"course":528,"diet":531,"mainIngredients":536,"images":537,"keywords":547,"publishedAt":553,"updatedAt":553,"authorSlug":554,"summary":555,"localeSlug":521,"alternates":556},[394,397,400,403,406],{"answer":395,"question":396},"Tuna, almost always, and usually the cheaper cuts rather than prime loin. Abidjan is a major tuna port, which is why the fish is affordable enough for a street meal. Any dense fish that holds its shape in hot oil will do at home — swordfish, bonito and firm white fish all work, while delicate fillets disintegrate.","What kind of fish is used for garba?",{"answer":398,"question":399},"No. Ready-made attiéké is sold fresh, frozen and freeze-dried in African grocers and online, and Ivorian families abroad buy it routinely. Dried attiéké needs rehydrating with hot salted water and a short steam before serving. Making it from scratch is a two-day fermentation project worth doing once, but it is not what a garba kiosk does either — they buy theirs too.","Do I have to make the attiéké myself?",{"answer":401,"question":402},"It was in the oil too long. Tuna has very little connective tissue and goes from just-cooked to dry within about a minute, especially in cubes. Three to four minutes at 180°C is enough for a 3 cm piece, and it will continue cooking on the plate. Pull it when the outside is browned and the centre still looks slightly darker than the edges.","Why is my fried tuna dry?",{"answer":404,"question":405},"Hot by design, though the eater sets the level. Kiosks ask how much pepper you want and apply ground chilli generously by default. Serving the chilli separately at home lets everyone dose their own plate, which is closer to how it actually works than seasoning the whole dish uniformly.","How spicy is garba supposed to be?",{"answer":407,"question":408},"Usually not. It is street food eaten with the right hand, pressing a pinch of attiéké together with a piece of fish and some onion. A fork is perfectly acceptable at home and no one will object, but eating it by hand is part of what the dish is.","Is garba eaten with cutlery?",[410,411,412,413,414,415],"Cut the tuna into 3 cm cubes and pat them completely dry. Wet fish drops the oil temperature and steams rather than browning.","Season the cubes with salt and pepper at least 10 minutes before frying so the seasoning gets past the surface, then blot them again before they go in.","The oil should be hot enough that a cube starts hissing loudly on contact — around 180°C. This is the one dish in Ivorian cooking where you want the oil aggressive.","Do not fry tuna past four minutes. It goes from firm to dry and cottony very quickly, and the residual heat keeps working after it leaves the pan.","Serve attiéké at room temperature, not hot. Cold sour granules against hot fish is the contrast the dish is built on.","Put the ground chilli on the table rather than mixing it in, since garba is ordered by heat level and everyone's is different.","🐟","Garba is fried tuna on attiéké, and almost nothing else. Chunks of tuna go into deep oil until the outsides are firm and browned and the insides stay just moist, then they are tipped onto a heap of steamed fermented cassava granules with chopped onion, tomato, salt and enough ground chilli to make the whole thing sting. Everything about it is direct: the fish is oily and hot, the attiéké is cool and faintly sour, the onion is raw, and the pepper is not negotiable. It costs very little in Abidjan and is sold from wooden kiosks by the roadside, wrapped in paper and eaten standing up with the fingers. At home it comes together in half an hour if the attiéké is already made or bought.","Garba is a city dish and a recent one by the standards of most things in this atlas. It grew out of the kiosks that line Abidjan's streets, run largely by Hausa-speaking traders from Niger and Burkina Faso, and the name is widely understood to come from a personal name common among them. The formula never varies much — fried fish, attiéké, onion, pepper — because the whole point is a hot meal for the price of a bus fare, sold fast to workers, students and anyone else passing at the right hour.\n\nThe fish is almost always tuna, which arrives cheaply through Abidjan's port, one of the largest tuna handling hubs in Africa. Kiosks buy the cuts that do not go for export, cube them, and fry them in oil that has been working all day, which is exactly why kiosk garba tastes more intense than the home version — the oil carries the memory of everything fried in it before. That is not something to reproduce at home, and it does not need reproducing; fresh oil gives a cleaner result that most people will prefer.\n\nWhat makes garba more than the sum of its parts is the temperature and texture contrast built into it. Attiéké is served at room temperature, its sourness cutting the oil straight away; the tuna arrives blisteringly hot; the onion is raw and crunchy and the chilli is applied with a heavy hand. Regulars order by size and specify their pepper level, and it is normal to eat it without cutlery, pressing a little attiéké and a piece of fish together between the fingers. Nothing about the dish is refined, and it is one of the most-eaten meals in the country.","Garba is assembled to order and does not hold. Fried tuna reheats poorly, drying out within a minute in a pan or microwave, so fry only what you will eat. Leftover attiéké keeps 3 days refrigerated and can be revived with a sprinkle of water and 5 minutes of steaming. If you have cooked too much fish, chill it and use it cold in a salad rather than reheating it.",[421,422,423,424],"Fries the tuna the way the kiosks do — hard and fast, so the surface crusts before the inside dries out.","Gets the attiéké to the right temperature and looseness, which is half of what makes garba work.","Seasons in the correct order, salting the fish before and the plate after.","A complete meal from one pan, with no sauce to make and nothing to marinate.",[426,427,428],"Deep pan or wok for frying","Slotted spoon","Kitchen thermometer, if you have one",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},24,58,4,950,42,620,[437],"Nothing, really. A cold drink and a lot of napkins.",[439,442,445],{"name":440,"description":441},"Garba with extra fish","The standard upgrade at any kiosk: the same plate with a much larger share of tuna, ordered when you are properly hungry.",{"name":443,"description":444},"Garba with avocado","Sliced avocado laid over the top, which softens the chilli and adds a cool richness against the fried fish.",{"name":446,"description":447},"Grilled garba","Tuna steaks grilled over charcoal rather than deep-fried, then cubed onto the attiéké — leaner, smokier, less like the street original.",[449,455,459,463,467,472,477,480,483],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},600,"tuna","fresh tuna, in 3 cm cubes","g","For the fish",{"qty":456,"name":457,"unit":458,"group":454},1.5,"fine salt","tsp",{"qty":460,"ref":461,"name":462,"unit":458,"group":454},1,"black-pepper","black pepper, ground",{"qty":464,"name":465,"unit":466,"group":454,"noScale":8},700,"groundnut or vegetable oil, for frying","ml",{"qty":464,"ref":468,"name":469,"note":470,"unit":453,"group":471},"cassava","prepared attiéké","home-made, fresh from a grocer, or dried and rehydrated","For the plate",{"qty":473,"ref":474,"name":475,"unit":476,"group":471},2,"onion","onions, sliced into thin half-moons","piece",{"qty":473,"ref":478,"name":479,"unit":476,"group":471},"tomato","firm tomatoes, cut into wedges",{"qty":473,"ref":481,"name":482,"unit":458,"group":471},"chili-flakes","ground dried chilli, to serve",{"qty":460,"name":484,"unit":476,"group":471,"optional":8},"stock cube, crumbled",[486,489,493,496,501,504],{"text":487,"title":488,"timerSeconds":450},"Toss {qty:tuna} of tuna cubes with the salt and black pepper and leave them uncovered on a plate for 10 minutes. Blot the surfaces dry with kitchen paper just before frying — the seasoning stays, the surface moisture goes.","Season the tuna",{"tip":490,"text":491,"title":492},"Serving it hot muddles the dish. The cool sour granules are what balance the oil.","If the attiéké is cold or clumped, steam it for 5 minutes and break it up with a fork into separate grains, then leave it uncovered to come down to room temperature while you fry.","Get the attiéké ready",{"text":494,"title":495},"Bring the oil to 180°C in a deep pan. Drop in one cube of fish as a test: it should hiss loudly straight away and float within a couple of seconds, with vigorous bubbling all around it.","Heat the oil hard",{"tip":497,"text":498,"title":499,"timerSeconds":500},"Pull it while the very centre still looks slightly translucent. It finishes cooking on the plate.","Fry the tuna in two batches for 3 to 4 minutes, turning once, until the outside is firm and evenly browned with darker crusted corners. Lift each batch onto kitchen paper and let the oil recover before the next.","Fry the fish",240,{"text":502,"title":503},"Mound the attiéké on plates or in paper, scatter over the sliced onion and tomato wedges, and pile the hot tuna on top. Crumble over the stock cube if you use it.","Build the plate",{"text":505,"title":506},"Put the ground chilli in a small dish and let everyone add their own, then eat immediately while the fish is still hot against the cool attiéké. A squeeze of lemon over the top is optional and common.","Season at the table","GAR-bah",[509,513,517],{"note":510,"swap":511,"original":512},"Any dense fish that holds a cube shape works. Avoid delicate flaky fillets, which fall apart in the oil.","Swordfish, bonito, mackerel or firm white fish","Fresh tuna",{"note":514,"swap":515,"original":516},"Entirely normal, including in Ivorian households abroad. Rehydrate dried attiéké with hot salted water, cover 10 minutes, then steam briefly and fluff.","Dried or frozen attiéké from an African grocer","Home-made attiéké",{"note":518,"swap":519,"original":520},"Kiosks use dry ground pepper for speed and shelf life; fresh chilli gives a fruitier heat and works just as well at home.","Fresh scotch bonnet, minced into the onion and tomato","Ground chilli","garba","Garba (Attiéké with Fried Tuna)","Garba","ivory-coast","Abidjan",20,"easy",[529,530],"street-food","main",[532,533,534,535],"pescatarian","gluten-free","dairy-free","nut-free",[451,468,474,478],[538,541,543,545],{"alt":539,"src":540},"Browned cubes of fried tuna piled on pale attiéké with sliced onion, tomato wedges and ground chilli","\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero.jpg",{"alt":539,"src":542},"\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero-16x9.jpg",{"alt":539,"src":544},"\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero-4x3.jpg",{"alt":539,"src":546},"\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero-1x1.jpg",[521,548,549,550,551,552],"attieke","fried tuna","ivorian street food","abidjan food","cassava couscous","2026-08-20","dishroute-kitchen","Cubes of tuna fried hard until the edges crust, piled on sour attiéké with raw onion, tomato and a lot of chilli. Abidjan's cheapest full meal, eaten with the fingers.",{"en":557},"\u002Frecipe\u002Fgarba",{"items":559,"total":714,"page":460,"limit":430,"hasMore":822},[560,588,615,642,668,678,707,736,766,794],{"slug":561,"title":562,"shortTitle":563,"nativeName":563,"countrySlug":524,"region":525,"baseServings":432,"prepMinutes":564,"cookMinutes":526,"difficulty":527,"course":565,"diet":567,"mainIngredients":570,"images":573,"keywords":583,"publishedAt":553,"updatedAt":553,"authorSlug":554},"alloco","Alloco (Ivorian Fried Ripe Plantain)","Alloco",15,[529,566],"side",[568,569,533,534,535],"vegan","vegetarian",[571,474,478,572],"plantain","scotch-bonnet",[574,577,579,581],{"alt":575,"src":576},"Golden-brown fried plantain slices piled on a plate with chopped onion, tomato and chilli relish","\u002Fimages\u002Frecipes\u002Falloco\u002Fhero.jpg",{"alt":575,"src":578},"\u002Fimages\u002Frecipes\u002Falloco\u002Fhero-16x9.jpg",{"alt":575,"src":580},"\u002Fimages\u002Frecipes\u002Falloco\u002Fhero-4x3.jpg",{"alt":575,"src":582},"\u002Fimages\u002Frecipes\u002Falloco\u002Fhero-1x1.jpg",[561,584,550,585,586,587],"fried plantain","ripe plantain","plantain snack","abidjan",{"slug":548,"title":589,"shortTitle":590,"nativeName":590,"countrySlug":524,"region":591,"baseServings":592,"prepMinutes":593,"cookMinutes":594,"restMinutes":595,"difficulty":596,"course":597,"diet":598,"mainIngredients":599,"images":600,"keywords":610,"publishedAt":553,"updatedAt":553,"authorSlug":554},"Attiéké (Ivorian Fermented Cassava Couscous)","Attiéké","Lagoon coast around Abidjan",6,60,35,3120,"medium",[566],[568,569,533,534,535],[468],[601,604,606,608],{"alt":602,"src":603},"A mound of pale steamed attiéké granules with a fork lifting loose grains from the pile","\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero.jpg",{"alt":602,"src":605},"\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero-16x9.jpg",{"alt":602,"src":607},"\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero-4x3.jpg",{"alt":602,"src":609},"\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero-1x1.jpg",[548,611,612,552,613,614],"fermented cassava","ivorian side dish","gluten free starch","west african",{"slug":616,"title":617,"shortTitle":618,"nativeName":618,"countrySlug":524,"region":619,"baseServings":592,"prepMinutes":564,"cookMinutes":526,"difficulty":527,"course":620,"diet":622,"mainIngredients":623,"images":626,"keywords":636,"publishedAt":553,"updatedAt":553,"authorSlug":554},"claclo","Claclo (Ivorian Sweet Plantain Fritters)","Claclo","Southern Côte d'Ivoire",[621,529],"snack",[568,569,534,535],[571,624,625],"flour","nutmeg",[627,630,632,634],{"alt":628,"src":629},"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":628,"src":631},"\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero-16x9.jpg",{"alt":628,"src":633},"\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero-4x3.jpg",{"alt":628,"src":635},"\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero-1x1.jpg",[616,637,638,639,640,641],"plantain fritters","ivorian snack","overripe plantain","tatale","west african fritters",{"slug":643,"title":644,"shortTitle":645,"nativeName":646,"countrySlug":524,"region":647,"baseServings":432,"prepMinutes":526,"cookMinutes":648,"difficulty":649,"course":650,"diet":651,"mainIngredients":652,"images":653,"keywords":663,"publishedAt":553,"updatedAt":553,"authorSlug":554},"foutou","Foutou Banane (Pounded Plantain and Cassava)","Foutou Banane","Foutou banane","Southern and central Côte d'Ivoire",40,"hard",[566],[568,569,533,534,535],[571,468],[654,657,659,661],{"alt":655,"src":656},"Two smooth pale balls of pounded plantain and cassava foutou in a bowl beside a dish of sauce","\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero.jpg",{"alt":655,"src":658},"\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero-16x9.jpg",{"alt":655,"src":660},"\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero-4x3.jpg",{"alt":655,"src":662},"\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero-1x1.jpg",[643,664,665,666,612,667],"foutou banane","pounded plantain","cassava fufu","west african starch",{"slug":521,"title":522,"shortTitle":523,"nativeName":523,"countrySlug":524,"region":525,"baseServings":432,"prepMinutes":526,"cookMinutes":526,"difficulty":527,"course":669,"diet":670,"mainIngredients":671,"images":672,"keywords":677,"publishedAt":553,"updatedAt":553,"authorSlug":554},[529,530],[532,533,534,535],[451,468,474,478],[673,674,675,676],{"alt":539,"src":540},{"alt":539,"src":542},{"alt":539,"src":544},{"alt":539,"src":546},[521,548,549,550,551,552],{"slug":679,"title":680,"shortTitle":681,"nativeName":681,"countrySlug":524,"region":682,"baseServings":592,"prepMinutes":526,"cookMinutes":683,"restMinutes":500,"difficulty":527,"course":684,"diet":686,"mainIngredients":687,"images":691,"keywords":701,"publishedAt":553,"updatedAt":553,"authorSlug":554},"gnamankoudji","Gnamankoudji (Ivorian Spiced Ginger Juice)","Gnamankoudji","Nationwide",5,[685],"drink",[568,569,533,534,535],[688,689,690],"ginger","pineapple","lemon",[692,695,697,699],{"alt":693,"src":694},"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":693,"src":696},"\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero-16x9.jpg",{"alt":693,"src":698},"\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero-4x3.jpg",{"alt":693,"src":700},"\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero-1x1.jpg",[679,702,703,704,705,706],"ginger juice","ivorian drink","pineapple ginger","west african beverage","raw ginger",{"slug":708,"title":709,"shortTitle":710,"nativeName":711,"countrySlug":524,"region":712,"baseServings":432,"prepMinutes":526,"cookMinutes":713,"restMinutes":714,"difficulty":596,"course":715,"diet":716,"mainIngredients":718,"images":720,"keywords":730,"publishedAt":553,"updatedAt":553,"authorSlug":554},"kedjenou","Kedjenou (Ivorian Sealed-Pot Chicken Stew)","Kedjenou","Kédjénou","Southern forest belt",70,10,[530],[533,534,717],"halal-friendly",[719,478,688,474],"chicken",[721,724,726,728],{"alt":722,"src":723},"Bone-in chicken pieces in a clay pot with collapsed tomato, onion wedges and a whole red chilli","\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero.jpg",{"alt":722,"src":725},"\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero-16x9.jpg",{"alt":722,"src":727},"\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero-4x3.jpg",{"alt":722,"src":729},"\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero-1x1.jpg",[708,731,732,733,734,735],"ivorian chicken stew","sealed pot cooking","canari","guinea fowl","west african stew",{"slug":737,"title":738,"shortTitle":739,"nativeName":740,"countrySlug":524,"region":682,"baseServings":432,"prepMinutes":741,"cookMinutes":742,"difficulty":596,"course":743,"diet":744,"mainIngredients":745,"images":749,"keywords":759,"publishedAt":553,"updatedAt":553,"authorSlug":554},"ivorian-sauce-arachide","Sauce Arachide (Ivorian Groundnut Stew)","Sauce Arachide","Sauce arachide",25,75,[530],[533,534,717],[746,747,478,748],"peanut-butter","beef-chuck","eggplant",[750,753,755,757],{"alt":751,"src":752},"Thick brown groundnut stew with beef cubes and aubergine, served beside a mound of white rice","\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero.jpg",{"alt":751,"src":754},"\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero-16x9.jpg",{"alt":751,"src":756},"\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero-4x3.jpg",{"alt":751,"src":758},"\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero-1x1.jpg",[760,761,762,763,764,765],"sauce arachide","groundnut stew","peanut stew","ivorian beef stew","west african peanut sauce","maafe",{"slug":767,"title":768,"shortTitle":769,"nativeName":770,"countrySlug":524,"region":619,"baseServings":432,"prepMinutes":564,"cookMinutes":594,"difficulty":527,"course":771,"diet":774,"mainIngredients":775,"images":777,"keywords":787,"publishedAt":553,"updatedAt":553,"authorSlug":554},"sauce-claire","Sauce Claire (Light Aubergine and Okra Broth)","Sauce Claire","Sauce claire",[772,773],"soup","sauce",[532,533,534,535],[748,776,478,474],"okra",[778,781,783,785],{"alt":779,"src":780},"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":779,"src":782},"\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero-16x9.jpg",{"alt":779,"src":784},"\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero-4x3.jpg",{"alt":779,"src":786},"\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero-1x1.jpg",[788,789,790,791,792,793],"sauce claire","okra broth","aubergine sauce","ivorian soup","smoked fish stew","garden egg",{"slug":795,"title":796,"shortTitle":797,"nativeName":798,"countrySlug":524,"region":712,"baseServings":592,"prepMinutes":799,"cookMinutes":800,"difficulty":596,"course":801,"diet":802,"mainIngredients":803,"images":805,"keywords":815,"publishedAt":553,"updatedAt":553,"authorSlug":554},"sauce-graine","Sauce Graine (Ivorian Palm Nut Stew)","Sauce Graine","Sauce graine",30,85,[530],[533,534],[747,804,776,748],"crab",[806,809,811,813],{"alt":807,"src":808},"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":807,"src":810},"\u002Fimages\u002Frecipes\u002Fsauce-graine\u002Fhero-16x9.jpg",{"alt":807,"src":812},"\u002Fimages\u002Frecipes\u002Fsauce-graine\u002Fhero-4x3.jpg",{"alt":807,"src":814},"\u002Fimages\u002Frecipes\u002Fsauce-graine\u002Fhero-1x1.jpg",[816,817,818,819,820,821],"sauce graine","palm nut stew","ivorian sauce","palm nut soup","crab stew","west african cooking",false,1788563760022]