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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":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":498,"pronunciation":525,"substitutions":526,"slug":539,"title":540,"shortTitle":541,"nativeName":541,"countrySlug":542,"region":543,"baseServings":544,"prepMinutes":545,"cookMinutes":546,"difficulty":547,"course":548,"diet":551,"mainIngredients":555,"images":556,"keywords":566,"publishedAt":574,"updatedAt":574,"authorSlug":575,"summary":576,"localeSlug":539,"alternates":577},[394,397,400,403,406],{"answer":395,"question":396},"Only the natural kind whose label lists peanuts and maybe salt. Standard peanut butter contains sugar and stabilising fats that keep it emulsified, so it will not split and release the oil that defines this soup, and the added sugar makes the finished pot taste subtly wrong. Natural unsweetened peanut butter works well.","Can I use ordinary peanut butter from the supermarket?",{"answer":398,"question":399},"Either the heat has been too low or the paste was a stabilised product. The oil separates out only after a decent stretch of genuine boiling, so if the pot has only been ticking over, raise the heat and keep stirring. If the label listed emulsifiers or hydrogenated fat, no amount of boiling will produce the slick.","Why has no oil risen to the top of my soup?",{"answer":401,"question":402},"It has not cooked long enough. Raw groundnut paste has a dry, dusty flavour that only disappears after boiling out, so keep the pot going at a proper boil for another fifteen to twenty minutes, adding hot water if it gets too thick. Taste again before serving; the change is obvious when it happens.","My groundnut soup tastes raw and chalky. What now?",{"answer":404,"question":405},"Use the heaviest pot you own, keep the heat at a strong but controlled boil rather than maximum, and stir into the corner where the base meets the side every few minutes. Groundnut solids sink and stick fast. Once the base has scorched, the burnt flavour spreads through the entire pot and cannot be strained or diluted out.","How do I stop it burning on the bottom?",{"answer":407,"question":408},"They share the groundnut base and a common regional ancestry, but mafé is usually a thicker stew served over rice, often with root vegetables and a heavier tomato presence. Nkatenkwan is looser, hotter with scotch bonnet, built around ginger, and eaten with a starchy swallow rather than spooned over rice.","What is the difference between this and Senegalese mafé?",[410,411,412,413,414,415],"Buy paste with one ingredient. Anything containing sugar, hydrogenated oil or emulsifiers will not split and release oil the way this soup needs.","Whisk the paste with a ladleful of hot broth into a smooth cream before it goes anywhere near the pot. Spooning it in whole guarantees lumps.","Boil it uncovered for the first twenty minutes. A covered pot at this stage either boils over or steams instead of reducing, and the raw groundnut flavour survives both.","Stir right into the corner where the base meets the wall of the pot every few minutes. That is where groundnut soup catches first, and once it burns the whole batch tastes of it.","If the surface never develops an oil slick, the soup is either too dilute or has not boiled hard enough. Turn the heat up rather than adding more paste.","Serve it thinner than it looks in the pot — it thickens as it stands, and it needs to be loose enough to pour around a ball of fufu.","🥜","Nkatenkwan is peanut soup, but nothing about it resembles a smooth Western-style peanut sauce. Unsweetened groundnut paste is thinned into hot stock and boiled hard with chicken or goat, tomato, onion, ginger and scotch bonnet until the mixture splits slightly and a bright orange film of groundnut oil floats to the surface — the visual signal Ghanaian cooks watch for. The soup is thick, savoury and nutty with a slow chili burn, deeply filling, and it is eaten with fufu or with rice pounded into balls rather than with a spoon on its own.","Groundnuts arrived in West Africa from the Americas and were absorbed so completely that they now behave like an indigenous staple across the whole region, from Senegalese mafé to Nigerian groundnut stew to this. In Ghana the soup belongs particularly to the Akan-speaking interior, where it shares Sunday duty with light soup and palm nut soup and where the question of which of the three is on the fire is a genuine household negotiation.\n\nThe paste is the thing to get right. Ghanaian groundnut paste is roasted peanuts ground to a loose, oily, completely unsweetened purée, and it is sold in tubs or by weight rather than in jars. Ordinary supermarket peanut butter with added sugar, salt and palm fat behaves differently in a pot: it stays emulsified, refuses to release its oil, and leaves the soup tasting faintly of a sandwich. Natural peanut butter with nothing but peanuts on the label is the workable substitute, and it needs the same treatment — diluted gradually into hot liquid, then boiled uncovered long enough to lose its raw edge.\n\nThe cooking has two rules everyone repeats. The first is that the soup must boil rather than merely simmer for a good stretch, because that is what cooks out the raw groundnut taste and drives the oil out of suspension. The second is that it will catch on the bottom of the pot the moment you stop paying attention, and burnt groundnut is unmistakable and unfixable. Some cooks add garden eggs, some add whole okra near the end, and in the north a similar soup is thickened further and served with tuo zaafi. On the table, the meat goes on top of the swallow and the soup is poured around it.","Groundnut soup keeps 3 days refrigerated and thickens into a near-solid block when cold; loosen it with hot water or stock as you reheat, stirring constantly so the base does not catch again. It freezes for 2 months, though the oil separates on thawing and needs vigorous stirring over heat to come back together. Reheat only what you need — repeated heating and cooling dulls the ginger and chili noticeably by the third round.",[421,422,423,424],"Dilutes the groundnut paste in stages, which is the only reliable way to avoid a pot full of gritty lumps.","Uses the oil rising to the surface as the doneness signal rather than a fixed clock.","Explains why sweetened supermarket peanut butter behaves badly here, and what to buy instead.","Builds the broth from bone-in chicken first, so the soup has meat flavour underneath the groundnut rather than beside it.",[426,427,428,429],"Large heavy pot","Blender","Whisk","Ladle",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},43,18,5,860,46,640,[438],"Fufu or omo tuo in the bowl with the soup poured around, and a cold drink — this is a heavy soup and the heat builds as you eat.",[440,443,446],{"name":441,"description":442},"Nkatenkwan with goat","The version most often cooked for guests. Goat on the bone simmered until it gives, with a richer, gamier broth under the groundnut.",{"name":444,"description":445},"Groundnut soup with okra","Whole young okra dropped in for the last few minutes so they stay firm, adding a slippery bite against the thick soup.",{"name":447,"description":448},"Vegetarian nkatenkwan","Built on a strong mushroom and onion stock with garden eggs and smoked paprika standing in for the meat depth. Not traditional, but it holds together honestly.",[450,456,461,464,468,474,478,482,487,490,495],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},1.2,"chicken","bone-in chicken thighs and drumsticks","kg","For the broth",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},2,"onion","onions, one chopped and one quartered for blending","piece",{"qty":457,"name":462,"unit":463,"group":455},"fine salt","tsp",{"qty":465,"name":466,"unit":467,"group":455,"noScale":8},1.5,"water or light chicken stock","l",{"qty":469,"ref":470,"name":471,"unit":472,"group":473},300,"peanut-butter","unsweetened groundnut paste (smooth natural peanut butter)","g","For the soup",{"qty":475,"ref":476,"name":477,"unit":460,"group":473},4,"tomato","ripe tomatoes, halved",{"qty":479,"ref":480,"name":481,"unit":472,"group":473},40,"ginger","fresh ginger, peeled",{"qty":483,"ref":484,"name":485,"unit":486,"group":473},3,"garlic","garlic cloves","clove",{"qty":457,"ref":488,"name":489,"unit":460,"group":473},"scotch-bonnet","scotch bonnet chilies",{"qty":491,"ref":492,"name":493,"unit":494,"group":473},1,"tomato-paste","tomato paste","tbsp",{"qty":483,"ref":496,"name":497,"unit":460,"group":473,"optional":8},"eggplant","garden eggs, halved",[499,503,507,510,514,519,522],{"text":500,"title":501,"timerSeconds":502},"Put the chicken, chopped onion and salt in a dry heavy pot, cover and cook over medium heat for 10 minutes, shaking now and then. The pieces should firm up and give off a pool of savoury juices without taking on colour.","Season and sweat the chicken",600,{"text":504,"title":505,"timerSeconds":506},"Add the water or stock, bring to a boil, skim the foam, then simmer covered for 20 minutes. Lift out the chicken and set it aside so it does not overcook while the soup develops.","Build the broth",1200,{"text":508,"title":509,"timerSeconds":502},"Blend the tomatoes, quartered onion, ginger, garlic and scotch bonnets to a smooth purée and stir it into the broth with the tomato paste. Boil uncovered for 10 minutes, until the sharp raw tomato smell has gone.","Blend and add the vegetables",{"tip":511,"text":512,"title":513},"Skipping this and dropping the paste straight into the pot is how you get grit that never dissolves.","Put the groundnut paste in a bowl and whisk in ladlefuls of hot broth, one at a time, until you have a smooth pourable cream with no lumps at all. Only then pour it back into the pot, stirring as it goes in.","Let down the groundnut paste",{"tip":515,"text":516,"title":517,"timerSeconds":518},"Groundnut soup catches on the base the moment you leave it. Stay with the pot.","Boil uncovered for 25–30 minutes, stirring into the corners of the pot every few minutes. The soup will darken, thicken and then break slightly, sending a distinct film of orange groundnut oil up to the surface. That slick is the sign it is cooked out.","Boil until the oil rises",1800,{"text":520,"title":521,"timerSeconds":502},"Slide the chicken back in with the garden eggs, if using, and simmer for a final 10 minutes until the meat is tender enough to pull from the bone and the garden eggs are soft. Loosen with hot water if the soup has gone claggy.","Return the chicken",{"text":523,"title":524},"Taste for salt and heat, then place a ball of fufu or omo tuo in each bowl, pour the soup around it and set the chicken on top. Serve while the oil is still visible on the surface.","Serve around a swallow","n-kah-ten-KWAN",[527,531,535],{"note":528,"swap":529,"original":530},"Check the label reads peanuts and possibly salt, nothing else. Stir the jar thoroughly first, since the separated oil at the top is part of what you want in the pot.","Natural unsweetened peanut butter, smooth","Ghanaian groundnut paste",{"note":532,"swap":533,"original":534},"Goat is the richer, more traditional choice and needs about 40 minutes longer. Smoked turkey is a common shortcut in Ghanaian diaspora kitchens and brings its own depth.","Goat on the bone, or smoked turkey wings","Bone-in chicken",{"note":536,"swap":537,"original":538},"Both are optional additions for body and texture. The soup is complete without either, so leave them out rather than substituting something unrelated.","Whole okra added in the final 8 minutes, or nothing at all","Garden eggs","ghanaian-groundnut-soup","Nkatenkwan (Ghanaian Groundnut Soup with Chicken)","Nkatenkwan","ghana","Ashanti",6,15,75,"medium",[549,550],"soup","main",[552,553,554],"gluten-free","dairy-free","halal-friendly",[470,452,476,480],[557,560,562,564],{"alt":558,"src":559},"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":558,"src":561},"\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero-16x9.jpg",{"alt":558,"src":563},"\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero-4x3.jpg",{"alt":558,"src":565},"\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero-1x1.jpg",[567,568,569,570,571,572,573],"groundnut soup","nkatenkwan","peanut soup","ghanaian soup","fufu","chicken soup","west african peanut","2026-08-20","dishroute-kitchen","Groundnut paste let down with stock and boiled with chicken, tomato and ginger until a slick of orange oil rises to the top. Ghana's richest soup, and the standard Sunday partner to fufu.",{"en":578},"\u002Frecipe\u002Fghanaian-groundnut-soup",{"items":580,"total":586,"page":491,"limit":798,"hasMore":850},[581,614,642,672,700,729,739,766,794,824],{"slug":582,"title":583,"shortTitle":584,"nativeName":584,"countrySlug":542,"region":585,"baseServings":475,"prepMinutes":586,"cookMinutes":587,"difficulty":547,"course":588,"diet":590,"mainIngredients":594,"images":597,"keywords":607,"publishedAt":574,"updatedAt":574,"authorSlug":575},"banku","Banku (Ghanaian Fermented Corn and Cassava Dough)","Banku","Greater Accra and Volta",10,35,[589],"side",[591,592,552,553,593],"vegan","vegetarian","nut-free",[595,596],"cornmeal","cassava",[598,601,603,605],{"alt":599,"src":600},"Two smooth white balls of Ghanaian banku on a plate with grilled tilapia and red ground pepper sauce","\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero.jpg",{"alt":599,"src":602},"\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero-16x9.jpg",{"alt":599,"src":604},"\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero-4x3.jpg",{"alt":599,"src":606},"\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero-1x1.jpg",[582,608,609,610,611,612,613],"fermented corn dough","ghanaian swallow","grilled tilapia","okro stew","ga food","cassava dough",{"slug":615,"title":616,"shortTitle":617,"nativeName":618,"countrySlug":542,"region":619,"baseServings":475,"prepMinutes":620,"cookMinutes":587,"difficulty":621,"course":622,"diet":623,"mainIngredients":624,"images":626,"keywords":636,"publishedAt":574,"updatedAt":574,"authorSlug":575},"ghanaian-fufu","Fufu (Ghanaian Pounded Cassava and Plantain)","Fufu","Fufuo","Ashanti and the Akan south",20,"hard",[589],[591,592,552,553,593],[596,625],"plantain",[627,630,632,634],{"alt":628,"src":629},"Smooth pale ball of Ghanaian fufu sitting in a bowl of soup with meat resting on top","\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero.jpg",{"alt":628,"src":631},"\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero-16x9.jpg",{"alt":628,"src":633},"\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero-4x3.jpg",{"alt":628,"src":635},"\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero-1x1.jpg",[571,637,638,609,639,640,641],"pounded cassava","green plantain","akan food","waduro","west african staple",{"slug":643,"title":644,"shortTitle":645,"nativeName":646,"countrySlug":542,"region":647,"baseServings":544,"prepMinutes":620,"cookMinutes":648,"restMinutes":586,"difficulty":547,"course":649,"diet":650,"mainIngredients":651,"images":654,"keywords":664,"publishedAt":574,"updatedAt":574,"authorSlug":575},"ghanaian-jollof-rice","Ghana Jollof (Aromatic Rice Cooked in Its Own Stew)","Ghana Jollof","Jollof","Nationwide",55,[550],[552,553,554],[652,476,653,488],"jasmine-rice","bell-pepper",[655,658,660,662],{"alt":656,"src":657},"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":656,"src":659},"\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero-16x9.jpg",{"alt":656,"src":661},"\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero-4x3.jpg",{"alt":656,"src":663},"\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero-1x1.jpg",[665,666,667,668,669,670,671],"jollof rice","ghana jollof","west african rice","one pot rice","scotch bonnet","jollof wars","party rice",{"slug":673,"title":674,"shortTitle":675,"nativeName":675,"countrySlug":542,"region":676,"baseServings":475,"prepMinutes":545,"cookMinutes":545,"restMinutes":545,"difficulty":677,"course":678,"diet":681,"mainIngredients":682,"images":683,"keywords":693,"publishedAt":574,"updatedAt":574,"authorSlug":575},"kelewele","Kelewele (Ghanaian Spiced Fried Plantain)","Kelewele","Greater Accra","easy",[679,680],"street-food","snack",[591,592,552,553],[625,480],[684,687,689,691],{"alt":685,"src":686},"Paper cone of dark caramelised Ghanaian kelewele plantain cubes topped with roasted groundnuts","\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero.jpg",{"alt":685,"src":688},"\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero-16x9.jpg",{"alt":685,"src":690},"\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero-4x3.jpg",{"alt":685,"src":692},"\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero-1x1.jpg",[673,694,695,696,697,698,699],"spiced fried plantain","ghanaian street food","ginger chili plantain","accra snack","vegan snack","groundnuts",{"slug":701,"title":702,"shortTitle":703,"nativeName":704,"countrySlug":542,"region":647,"baseServings":705,"prepMinutes":545,"cookMinutes":545,"restMinutes":479,"difficulty":677,"course":706,"diet":708,"mainIngredients":709,"images":711,"keywords":721,"publishedAt":574,"updatedAt":574,"authorSlug":575},"nkate-cake","Nkate Cake (Ghanaian Peanut Brittle)","Nkate Cake","Nkate cake",12,[680,707],"dessert",[591,592,552,553],[710],"peanuts",[712,715,717,719],{"alt":713,"src":714},"Broken slabs of dark Ghanaian nkate cake peanut brittle showing whole roasted groundnuts set in caramel","\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero.jpg",{"alt":713,"src":716},"\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero-16x9.jpg",{"alt":713,"src":718},"\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero-4x3.jpg",{"alt":713,"src":720},"\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero-1x1.jpg",[722,723,724,725,726,727,728],"nkate cake","peanut brittle","ghanaian snack","groundnut caramel","street snack","two ingredient sweet","twi",{"slug":539,"title":540,"shortTitle":541,"nativeName":541,"countrySlug":542,"region":543,"baseServings":544,"prepMinutes":545,"cookMinutes":546,"difficulty":547,"course":730,"diet":731,"mainIngredients":732,"images":733,"keywords":738,"publishedAt":574,"updatedAt":574,"authorSlug":575},[549,550],[552,553,554],[470,452,476,480],[734,735,736,737],{"alt":558,"src":559},{"alt":558,"src":561},{"alt":558,"src":563},{"alt":558,"src":565},[567,568,569,570,571,572,573],{"slug":740,"title":741,"shortTitle":742,"nativeName":742,"countrySlug":542,"region":743,"baseServings":475,"prepMinutes":545,"cookMinutes":744,"difficulty":677,"course":745,"diet":746,"mainIngredients":747,"images":749,"keywords":759,"publishedAt":574,"updatedAt":574,"authorSlug":575},"ghanaian-light-soup","Nkrakra (Ghanaian Light Tomato and Ginger Soup)","Nkrakra","Ashanti and nationwide",95,[549],[552,553,554,593],[748,476,480,458],"goat",[750,753,755,757],{"alt":751,"src":752},"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":751,"src":754},"\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero-16x9.jpg",{"alt":751,"src":756},"\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero-4x3.jpg",{"alt":751,"src":758},"\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero-1x1.jpg",[760,761,762,763,764,765,669],"light soup","nkrakra","ghanaian goat soup","ginger broth","oil free soup","fufu soup",{"slug":767,"title":768,"shortTitle":769,"nativeName":770,"countrySlug":542,"region":771,"baseServings":475,"prepMinutes":545,"cookMinutes":772,"difficulty":677,"course":773,"diet":774,"mainIngredients":775,"images":776,"keywords":786,"publishedAt":574,"updatedAt":574,"authorSlug":575},"red-red","Red Red (Ghanaian Bean Stew with Fried Plantain)","Red Red","Red red","Southern Ghana",65,[550],[591,592,552,553],[625,476,458,488],[777,780,782,784],{"alt":778,"src":779},"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":778,"src":781},"\u002Fimages\u002Frecipes\u002Fred-red\u002Fhero-16x9.jpg",{"alt":778,"src":783},"\u002Fimages\u002Frecipes\u002Fred-red\u002Fhero-4x3.jpg",{"alt":778,"src":785},"\u002Fimages\u002Frecipes\u002Fred-red\u002Fhero-1x1.jpg",[787,788,789,790,791,792,793],"red red","ghanaian bean stew","black-eyed peas","red palm oil","fried plantain","vegan west african","gari",{"slug":795,"title":796,"shortTitle":797,"nativeName":797,"countrySlug":542,"region":676,"baseServings":798,"prepMinutes":799,"cookMinutes":744,"difficulty":547,"course":800,"diet":802,"mainIngredients":804,"images":807,"keywords":817,"publishedAt":574,"updatedAt":574,"authorSlug":575},"shito","Shito (Ghanaian Black Chili and Smoked Fish Sauce)","Shito",24,25,[801],"sauce",[552,553,803,593],"pescatarian",[805,458,806,480],"dried-shrimp","chili-flakes",[808,811,813,815],{"alt":809,"src":810},"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":809,"src":812},"\u002Fimages\u002Frecipes\u002Fshito\u002Fhero-16x9.jpg",{"alt":809,"src":814},"\u002Fimages\u002Frecipes\u002Fshito\u002Fhero-4x3.jpg",{"alt":809,"src":816},"\u002Fimages\u002Frecipes\u002Fshito\u002Fhero-1x1.jpg",[795,818,819,820,821,822,823],"ghanaian pepper sauce","black chili sauce","dried shrimp","smoked fish","condiment","ga 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