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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":437,"variations":439,"ingredients":449,"instructions":469,"pronunciation":495,"substitutions":496,"slug":509,"title":510,"shortTitle":511,"nativeName":512,"countrySlug":513,"region":514,"baseServings":515,"prepMinutes":516,"cookMinutes":517,"difficulty":518,"course":519,"diet":521,"mainIngredients":527,"images":528,"keywords":538,"publishedAt":546,"updatedAt":546,"authorSlug":547,"summary":548,"localeSlug":509,"alternates":549},[394,397,400,403,406],{"answer":395,"question":396},"Either the cassava was not fully cooked or you stopped working it too soon. Every piece must be soft enough to crush with light finger pressure before pounding starts, and the dough needs continuous working until no grain remains. Letting the pieces cool before you start also causes it, because cooled starch firms up and resists breaking down.","Why is my fufu lumpy instead of smooth?",{"answer":398,"question":399},"Correct — it is pinched off, dipped in soup and swallowed. The dough is deliberately smooth and elastic so it goes down easily, and it is designed to carry soup rather than to be tasted on its own. Chewing it produces a heavy, gluey mouthful, which is why Ghanaians warn visitors about it before the first bite rather than after.","Am I really not supposed to chew fufu?",{"answer":401,"question":402},"Yes. Instant fufu flour is sold everywhere in Ghana and used constantly in busy households, so it is not a foreign compromise. You beat it hard into boiling water over heat for eight to ten minutes. The result is a little denser and less springy than pounded fufu, and most people accept that trade on a weeknight.","Is fufu flour an acceptable substitute for pounding?",{"answer":404,"question":405},"Cassava must be peeled and thoroughly cooked before eating — this is standard practice everywhere it is grown and not an exotic precaution. Remove the skin and the woody central cord, boil until completely soft, and discard the cooking water. Never taste or process cassava raw.","Do I need to worry about raw cassava?",{"answer":407,"question":408},"Two parts cassava to one part unripe plantain by weight is the common Akan proportion and gives a good stretch. More plantain makes a firmer, slightly sweeter ball; more cassava makes it softer and stickier. Adjust once you know which texture you prefer, because households genuinely differ on this.","What ratio of cassava to plantain should I use?",[410,411,412,413,414,415],"Use unripe plantain — green skin, hard to peel, no give at all. Any yellow on the skin means sugar, and sweet fufu is wrong beside a savoury soup.","Cut out the fibrous cord running down the centre of each cassava root before boiling. It never softens and shows up as stringy threads in the finished dough.","Boil the cassava and plantain in separate pots. Cassava takes longer, and cooking them together leaves you with one component overdone and the other still hard.","Keep a bowl of warm water beside you and wet your hands constantly while shaping. Dry hands tear the surface and leave the ball pocked instead of glossy.","Pound or process while the pieces are genuinely hot. Once they cool below hand-hot the starch stiffens and the dough turns grainy no matter how long you work it.","Test by stretching: a small piece pulled between two fingers should extend several centimetres before it breaks. If it snaps immediately, keep working it.","🥣","Fufu is a soft, stretchy dough of boiled cassava and unripe plantain, pounded until it has no lumps at all and pulls back when you press it. It has almost no flavour of its own — very faintly sweet from the plantain, faintly sour from the cassava — because its work is to carry soup. A ball sits in a bowl of light soup or groundnut soup, and you pinch off a piece with your right hand, dip it, and swallow it whole without chewing. Getting the texture right is the entire skill: it must be smooth, glossy, elastic and completely free of grain.","In Ashanti kitchens fufu is made in a waduro, a heavy wooden mortar the size of a stool, with a long pestle worked standing up. It is a two-person job. One person raises and drops the pestle in a steady rhythm; the other crouches beside the mortar and turns the dough between strikes, wetting a hand in a bowl of water so nothing sticks, pulling the mass back into the centre before the next blow lands. The timing between the two people is the difficult part, and mistiming it is how the turner gets injured. The sound of pounding in a compound in the late afternoon is one of the recognisable noises of a Ghanaian town.\n\nThe machine has arrived, and Ghanaians argue about it the way other countries argue about bread machines. Motorised fufu pounders are now common in cities, instant fufu flour sits in every supermarket, and plenty of households have not touched a mortar in years. Purists say a machine dough is denser and lacks the elasticity that comes from air worked in by hand; people who cook every day point out that pounding fufu after work is a genuine labour. Both positions are honest, and the dish survives either way.\n\nWhat does not change is how it is eaten. Fufu is never a plate of its own — it goes into a bowl and soup is poured around it, with the meat or fish placed on top. You eat with the right hand, pinch, dip, swallow. Chewing fufu is the classic outsider mistake, and Ghanaians will tell you it makes the fufu sit heavy; the dough is meant to go down carrying soup. Sunday afternoon after church, with light soup and goat, is when it is most likely to appear, and it is the food Ghanaians abroad name first when asked what they miss.","Fufu is at its best within the hour and stiffens badly in the fridge, so make what you will eat. If you must keep it, wrap each ball tightly in cling film while still warm and refrigerate for up to 2 days; revive it by steaming for 10 minutes and working it briefly with wet hands until it turns elastic again. Microwaving dries the surface into a skin. It does not freeze usefully — thawed fufu is crumbly and no amount of working brings the stretch back.",[421,422,423,424],"Gives the cassava-to-plantain ratio that produces a stretchy dough rather than a gluey or crumbly one.","Works with a stand mixer or food processor step by step, since almost nobody outside West Africa owns a waduro.","Flags the woody core in cassava that ruins the texture if it goes into the pot with everything else.","Is honest about instant fufu flour, which is used widely in Ghana itself and is not a shameful shortcut.",[426,427,428],"Two saucepans","Stand mixer with dough hook or food processor (or a wooden mortar and pestle)","Bowl of warm water for shaping",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},1,96,6,8,25,3,400,[438],"Light soup with goat or fish, groundnut soup, or palm nut soup — always poured around the ball in the same bowl, never served on a separate plate.",[440,443,446],{"name":441,"description":442},"Cassava and cocoyam fufu","The softer southern version, made without plantain. Smoother and slightly tackier, and often preferred with palm nut soup.",{"name":444,"description":445},"Yam fufu","Made from boiled white yam alone, pale and firm, with a cleaner flavour. Closer to the Nigerian pounded yam that is often confused with fufu.",{"name":447,"description":448},"Instant fufu","Cassava or plantain flour beaten into boiling water on the stove for around ten minutes. Ready in a fraction of the time and in wide use across Ghana.",[450,457,461,465],{"qty":451,"ref":452,"name":453,"note":454,"unit":455,"group":456},800,"cassava","fresh cassava, peeled, cored and cut into 5 cm chunks","frozen cassava chunks work and are already peeled","g","For the dough",{"qty":436,"ref":458,"name":459,"note":460,"unit":455,"group":456},"plantain","unripe green plantains, peeled and cut into 4 cm pieces","about 2 large plantains",{"qty":462,"name":463,"unit":464,"group":456,"noScale":8},2,"water for boiling","l",{"qty":466,"name":467,"unit":468,"group":456},150,"warm water, for working the dough","ml",[470,474,478,481,486,489,492],{"tip":471,"text":472,"title":473},"That central cord never softens. Left in, it shows up as strings running through the finished ball.","Peel the cassava down to the white flesh, halve each piece lengthways and pull out the tough fibrous cord running through the middle. Cut into even 5 cm chunks so they cook at the same rate.","Prepare the cassava",{"text":475,"title":476,"timerSeconds":477},"Put the cassava in one pan of unsalted boiling water and the green plantain in another. Cook the cassava for 25 minutes and the plantain for 15, until each piece gives completely under light pressure from a fork with no firm core. Drain both.","Boil separately",1500,{"text":479,"title":480},"Working while everything is still steaming hot, put the plantain into the mixer bowl or processor and run it until it forms a coarse, sticky mass with no visible chunks. Plantain is denser, so it needs the head start.","Break down the plantain first",{"tip":482,"text":483,"title":484,"timerSeconds":485},"Add water sparingly. A slack dough cannot be shaped and cannot be rescued by more cassava.","Add the hot cassava a few pieces at a time, with a tablespoon of warm water between additions, and keep the machine running. Work for 8–10 minutes total, until the mass turns pale, glossy and elastic and starts to climb the hook or pull away from the sides in one piece.","Add the cassava and work it",600,{"text":487,"title":488},"Pull a small piece between two wet fingers. It should stretch several centimetres before it parts, with a smooth break rather than a crumbly one. If it snaps straight away, return it to the machine for another two minutes.","Test the stretch",{"text":490,"title":491},"Wet both hands in warm water and roll the dough into four smooth balls, turning each one against a cupped palm until the surface is glossy with no cracks or dimples. Re-wet your hands for every ball.","Shape the balls",{"text":493,"title":494},"Set a ball in the bottom of each bowl and ladle hot soup around it so roughly a third of the fufu stands clear of the liquid. Serve immediately, with a bowl of water for washing hands at the table.","Serve into soup","FOO-foo",[497,501,505],{"note":498,"swap":499,"original":500},"Stirred hard into boiling water for 8–10 minutes, this gives a very respectable ball and is what a large share of Ghanaian households use midweek. The texture is slightly denser and the flavour flatter, but nobody in Ghana considers it fake.","Packet fufu flour (plantain or cassava blend)","Fresh cassava and plantain",{"note":502,"swap":503,"original":504},"The cassava-and-cocoyam version is standard in parts of Ghana and gives a softer, smoother, slightly stickier dough. Use the same weight and boil it for about 20 minutes.","Cocoyam (taro)","Unripe plantain",{"note":506,"swap":507,"original":508},"Neither reproduces pounding exactly — the dough comes out denser and less airy — but both get you to a smooth, elastic ball, which is the part that actually matters at the table.","A stand mixer with the dough hook, or a food processor","A wooden mortar and pestle","ghanaian-fufu","Fufu (Ghanaian Pounded Cassava and Plantain)","Fufu","Fufuo","ghana","Ashanti and the Akan south",4,20,35,"hard",[520],"side",[522,523,524,525,526],"vegan","vegetarian","gluten-free","dairy-free","nut-free",[452,458],[529,532,534,536],{"alt":530,"src":531},"Smooth pale ball of Ghanaian fufu sitting in a bowl of soup with meat resting on top","\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero.jpg",{"alt":530,"src":533},"\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero-16x9.jpg",{"alt":530,"src":535},"\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero-4x3.jpg",{"alt":530,"src":537},"\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero-1x1.jpg",[539,540,541,542,543,544,545],"fufu","pounded cassava","green plantain","ghanaian swallow","akan food","waduro","west african staple","2026-08-20","dishroute-kitchen","Boiled cassava and unripe plantain pounded to a smooth elastic dough, rolled into a ball and dropped into soup. The swallow at the centre of Akan cooking, and the hardest thing here to make well.",{"en":550},"\u002Frecipe\u002Fghanaian-fufu",{"items":552,"total":558,"page":430,"limit":773,"hasMore":824},[553,580,590,624,654,684,713,741,769,798],{"slug":554,"title":555,"shortTitle":556,"nativeName":556,"countrySlug":513,"region":557,"baseServings":515,"prepMinutes":558,"cookMinutes":517,"difficulty":559,"course":560,"diet":561,"mainIngredients":562,"images":564,"keywords":574,"publishedAt":546,"updatedAt":546,"authorSlug":547},"banku","Banku (Ghanaian Fermented Corn and Cassava Dough)","Banku","Greater Accra and Volta",10,"medium",[520],[522,523,524,525,526],[563,452],"cornmeal",[565,568,570,572],{"alt":566,"src":567},"Two smooth white balls of Ghanaian banku on a plate with grilled tilapia and red ground pepper sauce","\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero.jpg",{"alt":566,"src":569},"\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero-16x9.jpg",{"alt":566,"src":571},"\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero-4x3.jpg",{"alt":566,"src":573},"\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero-1x1.jpg",[554,575,542,576,577,578,579],"fermented corn dough","grilled tilapia","okro stew","ga food","cassava dough",{"slug":509,"title":510,"shortTitle":511,"nativeName":512,"countrySlug":513,"region":514,"baseServings":515,"prepMinutes":516,"cookMinutes":517,"difficulty":518,"course":581,"diet":582,"mainIngredients":583,"images":584,"keywords":589,"publishedAt":546,"updatedAt":546,"authorSlug":547},[520],[522,523,524,525,526],[452,458],[585,586,587,588],{"alt":530,"src":531},{"alt":530,"src":533},{"alt":530,"src":535},{"alt":530,"src":537},[539,540,541,542,543,544,545],{"slug":591,"title":592,"shortTitle":593,"nativeName":594,"countrySlug":513,"region":595,"baseServings":432,"prepMinutes":516,"cookMinutes":596,"restMinutes":558,"difficulty":559,"course":597,"diet":599,"mainIngredients":601,"images":606,"keywords":616,"publishedAt":546,"updatedAt":546,"authorSlug":547},"ghanaian-jollof-rice","Ghana Jollof (Aromatic Rice Cooked in Its Own Stew)","Ghana Jollof","Jollof","Nationwide",55,[598],"main",[524,525,600],"halal-friendly",[602,603,604,605],"jasmine-rice","tomato","bell-pepper","scotch-bonnet",[607,610,612,614],{"alt":608,"src":609},"Pot of orange Ghanaian jollof rice with separate grains, served with fried plantain and dark shito on the side","\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero.jpg",{"alt":608,"src":611},"\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero-16x9.jpg",{"alt":608,"src":613},"\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero-4x3.jpg",{"alt":608,"src":615},"\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero-1x1.jpg",[617,618,619,620,621,622,623],"jollof rice","ghana jollof","west african rice","one pot rice","scotch bonnet","jollof wars","party rice",{"slug":625,"title":626,"shortTitle":627,"nativeName":627,"countrySlug":513,"region":628,"baseServings":515,"prepMinutes":629,"cookMinutes":629,"restMinutes":629,"difficulty":630,"course":631,"diet":634,"mainIngredients":635,"images":637,"keywords":647,"publishedAt":546,"updatedAt":546,"authorSlug":547},"kelewele","Kelewele (Ghanaian Spiced Fried Plantain)","Kelewele","Greater Accra",15,"easy",[632,633],"street-food","snack",[522,523,524,525],[458,636],"ginger",[638,641,643,645],{"alt":639,"src":640},"Paper cone of dark caramelised Ghanaian kelewele plantain cubes topped with roasted groundnuts","\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero.jpg",{"alt":639,"src":642},"\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero-16x9.jpg",{"alt":639,"src":644},"\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero-4x3.jpg",{"alt":639,"src":646},"\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero-1x1.jpg",[625,648,649,650,651,652,653],"spiced fried plantain","ghanaian street food","ginger chili plantain","accra snack","vegan snack","groundnuts",{"slug":655,"title":656,"shortTitle":657,"nativeName":658,"countrySlug":513,"region":595,"baseServings":659,"prepMinutes":629,"cookMinutes":629,"restMinutes":660,"difficulty":630,"course":661,"diet":663,"mainIngredients":664,"images":666,"keywords":676,"publishedAt":546,"updatedAt":546,"authorSlug":547},"nkate-cake","Nkate Cake (Ghanaian Peanut Brittle)","Nkate Cake","Nkate cake",12,40,[633,662],"dessert",[522,523,524,525],[665],"peanuts",[667,670,672,674],{"alt":668,"src":669},"Broken slabs of dark Ghanaian nkate cake peanut brittle showing whole roasted groundnuts set in caramel","\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero.jpg",{"alt":668,"src":671},"\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero-16x9.jpg",{"alt":668,"src":673},"\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero-4x3.jpg",{"alt":668,"src":675},"\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero-1x1.jpg",[677,678,679,680,681,682,683],"nkate cake","peanut brittle","ghanaian snack","groundnut caramel","street snack","two ingredient sweet","twi",{"slug":685,"title":686,"shortTitle":687,"nativeName":687,"countrySlug":513,"region":688,"baseServings":432,"prepMinutes":629,"cookMinutes":689,"difficulty":559,"course":690,"diet":692,"mainIngredients":693,"images":696,"keywords":706,"publishedAt":546,"updatedAt":546,"authorSlug":547},"ghanaian-groundnut-soup","Nkatenkwan (Ghanaian Groundnut Soup with Chicken)","Nkatenkwan","Ashanti",75,[691,598],"soup",[524,525,600],[694,695,603,636],"peanut-butter","chicken",[697,700,702,704],{"alt":698,"src":699},"Thick orange-brown Ghanaian groundnut soup with chicken on the bone and a film of oil on the surface","\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero.jpg",{"alt":698,"src":701},"\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero-16x9.jpg",{"alt":698,"src":703},"\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero-4x3.jpg",{"alt":698,"src":705},"\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero-1x1.jpg",[707,708,709,710,539,711,712],"groundnut soup","nkatenkwan","peanut soup","ghanaian soup","chicken soup","west african peanut",{"slug":714,"title":715,"shortTitle":716,"nativeName":716,"countrySlug":513,"region":717,"baseServings":515,"prepMinutes":629,"cookMinutes":718,"difficulty":630,"course":719,"diet":720,"mainIngredients":721,"images":724,"keywords":734,"publishedAt":546,"updatedAt":546,"authorSlug":547},"ghanaian-light-soup","Nkrakra (Ghanaian Light Tomato and Ginger Soup)","Nkrakra","Ashanti and nationwide",95,[691],[524,525,600,526],[722,603,636,723],"goat","onion",[725,728,730,732],{"alt":726,"src":727},"Bowl of clear orange-red Ghanaian light soup with goat on the bone and a ball of fufu half submerged","\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero.jpg",{"alt":726,"src":729},"\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero-16x9.jpg",{"alt":726,"src":731},"\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero-4x3.jpg",{"alt":726,"src":733},"\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero-1x1.jpg",[735,736,737,738,739,740,621],"light soup","nkrakra","ghanaian goat soup","ginger broth","oil free soup","fufu soup",{"slug":742,"title":743,"shortTitle":744,"nativeName":745,"countrySlug":513,"region":746,"baseServings":515,"prepMinutes":629,"cookMinutes":747,"difficulty":630,"course":748,"diet":749,"mainIngredients":750,"images":751,"keywords":761,"publishedAt":546,"updatedAt":546,"authorSlug":547},"red-red","Red Red (Ghanaian Bean Stew with Fried Plantain)","Red Red","Red red","Southern Ghana",65,[598],[522,523,524,525],[458,603,723,605],[752,755,757,759],{"alt":753,"src":754},"Bowl of rust-red Ghanaian cowpea stew beside golden fried ripe plantain slices and a scattering of gari","\u002Fimages\u002Frecipes\u002Fred-red\u002Fhero.jpg",{"alt":753,"src":756},"\u002Fimages\u002Frecipes\u002Fred-red\u002Fhero-16x9.jpg",{"alt":753,"src":758},"\u002Fimages\u002Frecipes\u002Fred-red\u002Fhero-4x3.jpg",{"alt":753,"src":760},"\u002Fimages\u002Frecipes\u002Fred-red\u002Fhero-1x1.jpg",[762,763,764,765,766,767,768],"red red","ghanaian bean stew","black-eyed peas","red palm oil","fried plantain","vegan west african","gari",{"slug":770,"title":771,"shortTitle":772,"nativeName":772,"countrySlug":513,"region":628,"baseServings":773,"prepMinutes":434,"cookMinutes":718,"difficulty":559,"course":774,"diet":776,"mainIngredients":778,"images":781,"keywords":791,"publishedAt":546,"updatedAt":546,"authorSlug":547},"shito","Shito (Ghanaian Black Chili and Smoked Fish Sauce)","Shito",24,[775],"sauce",[524,525,777,526],"pescatarian",[779,723,780,636],"dried-shrimp","chili-flakes",[782,785,787,789],{"alt":783,"src":784},"Jar of near-black Ghanaian shito chili sauce under a layer of dark oil, with a spoonful beside it","\u002Fimages\u002Frecipes\u002Fshito\u002Fhero.jpg",{"alt":783,"src":786},"\u002Fimages\u002Frecipes\u002Fshito\u002Fhero-16x9.jpg",{"alt":783,"src":788},"\u002Fimages\u002Frecipes\u002Fshito\u002Fhero-4x3.jpg",{"alt":783,"src":790},"\u002Fimages\u002Frecipes\u002Fshito\u002Fhero-1x1.jpg",[770,792,793,794,795,796,797],"ghanaian pepper sauce","black chili sauce","dried shrimp","smoked fish","condiment","ga 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