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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":509,"pronunciation":535,"substitutions":536,"slug":549,"title":550,"shortTitle":551,"nativeName":552,"countrySlug":553,"region":554,"baseServings":555,"prepMinutes":556,"cookMinutes":557,"restMinutes":558,"difficulty":559,"course":560,"diet":562,"mainIngredients":566,"images":567,"keywords":577,"publishedAt":585,"updatedAt":585,"authorSlug":586,"summary":587,"localeSlug":549,"alternates":588},[394,397,400,403,406],{"answer":395,"question":396},"Mainly the rice and the base. Ghana uses fragrant long-grain rice — jasmine or basmati — cooked in a stew loosened with stock, so the perfume of the grain stays in the dish and the result is drier and more aromatic. Nigeria typically uses long-grain parboiled rice with a heavily fried tomato-pepper base and often a deliberate smoky note from cooking over firewood. Which is better has never been settled and probably never will be.","What actually makes Ghanaian jollof different from Nigerian jollof?",{"answer":398,"question":399},"Almost always too much liquid, unrinsed rice, or stirring. Aromatic rice needs less liquid than parboiled rice, so measure rather than eyeballing; rinse until the water runs clear to remove surface starch; and once the rice is in the pot, fold it once and leave it alone. Cooking on too high a heat also boils the grains apart instead of steaming them.","Why is my jollof mushy?",{"answer":401,"question":402},"Not if it is toasted rather than blackened. A golden-brown crust on the base picks up a nutty, faintly smoky flavour and is genuinely sought after at Ghanaian parties, where people ask for it by name. Bitter black rice that smells acrid is a different matter — that means the heat was too high or the pot too thin.","Is the burnt layer at the bottom a mistake?",{"answer":404,"question":405},"Yes, but protect the base. A thin pan scorches long before the rice is cooked, so use the lowest possible heat, or set the pot on a heat diffuser or a dry cast-iron pan. Another option is to finish it covered in a 160°C oven for 25 minutes, which cooks the rice evenly without any hot spot underneath.","Can I make jollof without a heavy pot?",{"answer":407,"question":408},"It is not traditional everywhere, but it helps enormously at home. Fresh tomatoes outside the tropics are watery and pale, so a couple of spoons of concentrated paste, fried until it darkens, restores the colour and depth that a Ghanaian market tomato would have supplied on its own.","Do I have to use tomato paste as well as fresh tomatoes?",[410,411,412,413,414,415],"Rinse the rice until the water runs almost clear, then drain it well. Surface starch is what glues jollof grains together into a lump.","Reduce the blended base until it darkens from bright red to brick and the oil pools at the edges. Underdone base tastes raw and thin no matter how long the rice cooks afterwards.","Use the same pot throughout. Every bit of caramelised stew stuck to the sides gets absorbed by the rice, and transferring it to a clean pan throws that away.","Once the rice is in, stop stirring. Fold it once to distribute, then leave it — repeated stirring breaks the grains and turns the pot sticky.","Lay a sheet of foil or baking paper directly under the lid. A domestic lid leaks steam, and the top layer of rice ends up chalky while the bottom overcooks.","If the rice is still firm and the pot is dry, sprinkle over 3–4 tablespoons of hot stock, re-seal and give it five more minutes. Never add cold water to a jollof pot.","🍛","Jollof is a one-pot rice dish cooked inside a reduced tomato and pepper stew, and the Ghanaian version is built to be aromatic rather than heavy. Cooks here reach for a perfumed long-grain rice — jasmine or basmati — and let it steam in seasoned stock and stew base until the grains come out dry, separate and stained orange, carrying ginger, scotch bonnet and a clear scent of the rice itself. It is savoury with a slow-building heat, more fragrant than sweet, and it turns up at every wedding, funeral, outdooring and Sunday table in the country. A spoon of shito goes on the side, never stirred through.","The dish is older than the argument. Jollof is generally traced to the Senegambian region and the Wolof kitchen — the name itself points to Wolof, and thieboudienne, the Senegalese rice cooked in fish and tomato, is widely regarded as its ancestor. From there the method spread along the coast and each country rebuilt it with its own rice, its own peppers and its own idea of what the finished pot should feel like in the mouth.\n\nWhich brings us to the part nobody has settled. Ghana and Nigeria both claim the better jollof, and the dispute is genuine, loud and entirely unresolved — it runs through social media, restaurant menus, cook-offs and diaspora family gatherings, and neither side has ever conceded anything. What is worth knowing is what the two camps are actually arguing about, because it is not vague national pride. The rice differs: Ghanaian cooks favour fragrant jasmine or basmati, while Nigerian jollof is usually made with long-grain parboiled rice, which stays firmer and more separate and soaks up stew without going soft. The base differs too: Ghanaian jollof leans on a stew enriched with stock and a heavier hand of ginger and aromatics, and the rice cooks in that liquid so the perfume of the grain stays part of the dish. Nigerian party jollof is built on a deeply fried tomato-pepper base and often on smoke — cooked over firewood, with the scorched bottom layer treated as a prize rather than a failure. Ghanaians say Nigerian jollof buries the rice; Nigerians say Ghanaian jollof is a perfumed compromise. Both descriptions are unfair and both contain something true.\n\nWithin Ghana the pot is also not fixed. Some cooks add a little curry powder, some swear by chicken stock and nothing else, some finish with a foil-and-lid seal so the top steams evenly, some deliberately leave the base to catch. The one shared rule is that jollof is party food. It is cooked in quantities that do not fit a domestic pot, served with fried plantain, chicken or a bowl of shito, and judged by everyone present.","Jollof keeps 4 days refrigerated and is famously good cold from the container the next morning. To reheat properly, sprinkle a tablespoon of water over each portion, cover and steam over low heat for 5–6 minutes rather than microwaving it dry. It freezes for up to 2 months in flat portions; thaw fully before reheating or the outside overcooks while the centre stays cold. Scraped bottom rice does not keep — eat that part immediately.",[421,422,423,424],"Reduces the pepper base properly before any rice goes in, which is the step that separates orange jollof from pink watery rice.","Gives the liquid ratio by measured volume rather than by eye, so aromatic rice steams dry instead of turning to a clump.","Explains the Ghana–Nigeria disagreement in terms of rice type and base rather than picking a winner.","Builds in the foil-and-lid seal that home cooks need to make up for not having a wide restaurant pot over a wood fire.",[426,427,428,429],"Heavy pot or Dutch oven with a tight lid","Blender","Foil or baking paper","Measuring jug",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},15,79,4,720,9,480,[438],"Fried ripe plantain, grilled or fried chicken, a sharp shredded cabbage-and-tomato salad, and shito spooned on the side of the plate rather than mixed in.",[440,443,446],{"name":441,"description":442},"Jollof with chicken","Brown seasoned chicken thighs first, lift them out, build the base in the same fat, and return them to sit on top of the rice for the final steam.",{"name":444,"description":445},"Party jollof, Ghana style","Cooked in a huge pot for a crowd and left long enough for the bottom layer to catch and toast. That scraped bottom is fought over at every event.",{"name":447,"description":448},"Vegetable jollof","Carrot, green beans and peas folded through at the resting stage so they warm without losing their colour. Common in Ghanaian home kitchens and lunch boxes.",[450,456,460,464,467,472,476,481,486,489,494,497,501,505],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},5,"tomato","ripe tomatoes, quartered","piece","For the pepper base",{"qty":457,"ref":458,"name":459,"unit":454,"group":455},2,"bell-pepper","red bell peppers, deseeded",{"qty":457,"ref":461,"name":462,"note":463,"unit":454,"group":455},"scotch-bonnet","scotch bonnet chilies, stalks removed","one for medium heat, three if you grew up on it",{"qty":457,"ref":465,"name":466,"unit":454,"group":455},"onion","onions, one for blending and one finely chopped",{"qty":468,"ref":469,"name":470,"unit":471,"group":455},30,"ginger","fresh ginger, peeled","g",{"qty":433,"ref":473,"name":474,"unit":475,"group":455},"garlic","garlic cloves","clove",{"qty":477,"name":478,"unit":479,"group":480},90,"groundnut or sunflower oil","ml","For the pot",{"qty":482,"ref":483,"name":484,"unit":485,"group":480},3,"tomato-paste","tomato paste","tbsp",{"qty":457,"ref":487,"name":488,"unit":454,"group":480},"bay-leaf","bay leaves",{"qty":490,"ref":491,"name":492,"unit":493,"group":480},1,"thyme","dried thyme","tsp",{"qty":490,"name":495,"note":496,"unit":493,"group":480,"optional":8},"mild curry powder","common in Ghanaian home kitchens, skipped by purists",{"qty":498,"ref":499,"name":500,"unit":479,"group":480},600,"stock","hot chicken stock",{"qty":502,"ref":503,"name":504,"unit":471,"group":480},500,"jasmine-rice","jasmine or basmati rice, rinsed and drained",{"qty":506,"name":507,"unit":508,"group":480},null,"salt","to taste",[510,513,517,522,525,529,532],{"text":511,"title":512},"Blend the tomatoes, bell peppers, scotch bonnets, one onion, the ginger and the garlic to a smooth purée with no visible skin flecks. You should have roughly a litre of bright red liquid.","Blend the base",{"text":514,"title":515,"timerSeconds":516},"Heat the oil in a heavy pot over medium heat and cook the chopped onion until soft and translucent with no colour, about 6 minutes. Stir in the tomato paste and fry it for 3 minutes, until it turns from bright red to dark brick and stops smelling sharp.","Fry the aromatics and paste",540,{"tip":518,"text":519,"title":520,"timerSeconds":521},"The oil rising is the signal, not the clock. Stop early and the finished rice tastes of raw tomato.","Pour in the blended purée with the bay leaves, thyme and curry powder if using. Simmer briskly, stirring now and then, for 20–25 minutes, until the volume has dropped by about a third, the colour has deepened to brick red and oil has risen and pooled around the edges.","Reduce the pepper base",1500,{"text":523,"title":524},"Stir in the hot stock and season assertively with salt — the base should taste slightly too strong on its own, because 500 g of rice is about to dilute it. You want around 1.1 litres of liquid in the pot; boil it down or top up with stock to get there.","Season and set the liquid",{"tip":526,"text":527,"title":528},"This is the last time you touch the rice with a spoon until it is cooked.","Tip in the drained rice and fold it through once so every grain is coated and submerged. Lay a sheet of foil directly over the pot, press the lid down on top, and drop the heat to the lowest setting.","Add the rice and seal the pot",{"text":530,"title":531,"timerSeconds":521},"Cook for 25 minutes without lifting the lid. When you open it the liquid should be gone, the surface pitted with small steam holes, and a grain from the top should be tender with no chalky centre.","Steam undisturbed",{"text":533,"title":534,"timerSeconds":498},"Turn off the heat and leave the pot sealed for 10 minutes so the grains firm up. Fluff from the bottom with a fork, lifting rather than stirring, until the rice is loose, evenly orange and separate.","Rest, then fluff","JOL-lof",[537,541,545],{"note":538,"swap":539,"original":540},"This is the Nigerian choice, and it makes a firmer, more forgiving pot — worth knowing if your rice keeps going soft. It also means you are no longer making Ghanaian jollof, which is either a problem or the point.","Long-grain parboiled rice","Jasmine or basmati rice",{"note":542,"swap":543,"original":544},"Scotch bonnet brings a fruity aroma as well as heat, so pure chilli powder gets you the burn but not the smell. Habanero is the near-identical swap.","Habanero, or half a red bell pepper plus a teaspoon of cayenne","Scotch bonnet",{"note":546,"swap":547,"original":548},"This makes the pot vegan and still works, but stock is doing real seasoning work here — compensate with a little more salt than you think you need.","Vegetable stock plus an extra tablespoon of tomato paste","Chicken stock","ghanaian-jollof-rice","Ghana Jollof (Aromatic Rice Cooked in Its Own Stew)","Ghana Jollof","Jollof","ghana","Nationwide",6,20,55,10,"medium",[561],"main",[563,564,565],"gluten-free","dairy-free","halal-friendly",[503,452,458,461],[568,571,573,575],{"alt":569,"src":570},"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":569,"src":572},"\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero-16x9.jpg",{"alt":569,"src":574},"\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero-4x3.jpg",{"alt":569,"src":576},"\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero-1x1.jpg",[578,579,580,581,582,583,584],"jollof rice","ghana jollof","west african rice","one pot rice","scotch bonnet","jollof wars","party rice","2026-08-20","dishroute-kitchen","Fragrant long-grain rice steamed inside a reduced tomato, pepper and ginger stew until every grain is orange, dry and separate — the Ghanaian side of West Africa's loudest food argument.",{"en":589},"\u002Frecipe\u002Fghanaian-jollof-rice",{"items":591,"total":558,"page":490,"limit":808,"hasMore":860},[592,624,652,662,690,720,749,776,804,834],{"slug":593,"title":594,"shortTitle":595,"nativeName":595,"countrySlug":553,"region":596,"baseServings":433,"prepMinutes":558,"cookMinutes":597,"difficulty":559,"course":598,"diet":600,"mainIngredients":604,"images":607,"keywords":617,"publishedAt":585,"updatedAt":585,"authorSlug":586},"banku","Banku (Ghanaian Fermented Corn and Cassava Dough)","Banku","Greater Accra and Volta",35,[599],"side",[601,602,563,564,603],"vegan","vegetarian","nut-free",[605,606],"cornmeal","cassava",[608,611,613,615],{"alt":609,"src":610},"Two smooth white balls of Ghanaian banku on a plate with grilled tilapia and red ground pepper sauce","\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero.jpg",{"alt":609,"src":612},"\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero-16x9.jpg",{"alt":609,"src":614},"\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero-4x3.jpg",{"alt":609,"src":616},"\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero-1x1.jpg",[593,618,619,620,621,622,623],"fermented corn dough","ghanaian swallow","grilled tilapia","okro stew","ga food","cassava dough",{"slug":625,"title":626,"shortTitle":627,"nativeName":628,"countrySlug":553,"region":629,"baseServings":433,"prepMinutes":556,"cookMinutes":597,"difficulty":630,"course":631,"diet":632,"mainIngredients":633,"images":635,"keywords":645,"publishedAt":585,"updatedAt":585,"authorSlug":586},"ghanaian-fufu","Fufu (Ghanaian Pounded Cassava and Plantain)","Fufu","Fufuo","Ashanti and the Akan south","hard",[599],[601,602,563,564,603],[606,634],"plantain",[636,639,641,643],{"alt":637,"src":638},"Smooth pale ball of Ghanaian fufu sitting in a bowl of soup with meat resting on top","\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero.jpg",{"alt":637,"src":640},"\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero-16x9.jpg",{"alt":637,"src":642},"\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero-4x3.jpg",{"alt":637,"src":644},"\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero-1x1.jpg",[646,647,648,619,649,650,651],"fufu","pounded cassava","green plantain","akan food","waduro","west african staple",{"slug":549,"title":550,"shortTitle":551,"nativeName":552,"countrySlug":553,"region":554,"baseServings":555,"prepMinutes":556,"cookMinutes":557,"restMinutes":558,"difficulty":559,"course":653,"diet":654,"mainIngredients":655,"images":656,"keywords":661,"publishedAt":585,"updatedAt":585,"authorSlug":586},[561],[563,564,565],[503,452,458,461],[657,658,659,660],{"alt":569,"src":570},{"alt":569,"src":572},{"alt":569,"src":574},{"alt":569,"src":576},[578,579,580,581,582,583,584],{"slug":663,"title":664,"shortTitle":665,"nativeName":665,"countrySlug":553,"region":666,"baseServings":433,"prepMinutes":431,"cookMinutes":431,"restMinutes":431,"difficulty":667,"course":668,"diet":671,"mainIngredients":672,"images":673,"keywords":683,"publishedAt":585,"updatedAt":585,"authorSlug":586},"kelewele","Kelewele (Ghanaian Spiced Fried Plantain)","Kelewele","Greater Accra","easy",[669,670],"street-food","snack",[601,602,563,564],[634,469],[674,677,679,681],{"alt":675,"src":676},"Paper cone of dark caramelised Ghanaian kelewele plantain cubes topped with roasted groundnuts","\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero.jpg",{"alt":675,"src":678},"\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero-16x9.jpg",{"alt":675,"src":680},"\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero-4x3.jpg",{"alt":675,"src":682},"\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero-1x1.jpg",[663,684,685,686,687,688,689],"spiced fried plantain","ghanaian street food","ginger chili plantain","accra snack","vegan snack","groundnuts",{"slug":691,"title":692,"shortTitle":693,"nativeName":694,"countrySlug":553,"region":554,"baseServings":695,"prepMinutes":431,"cookMinutes":431,"restMinutes":696,"difficulty":667,"course":697,"diet":699,"mainIngredients":700,"images":702,"keywords":712,"publishedAt":585,"updatedAt":585,"authorSlug":586},"nkate-cake","Nkate Cake (Ghanaian Peanut Brittle)","Nkate Cake","Nkate cake",12,40,[670,698],"dessert",[601,602,563,564],[701],"peanuts",[703,706,708,710],{"alt":704,"src":705},"Broken slabs of dark Ghanaian nkate cake peanut brittle showing whole roasted groundnuts set in caramel","\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero.jpg",{"alt":704,"src":707},"\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero-16x9.jpg",{"alt":704,"src":709},"\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero-4x3.jpg",{"alt":704,"src":711},"\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero-1x1.jpg",[713,714,715,716,717,718,719],"nkate cake","peanut brittle","ghanaian snack","groundnut caramel","street snack","two ingredient sweet","twi",{"slug":721,"title":722,"shortTitle":723,"nativeName":723,"countrySlug":553,"region":724,"baseServings":555,"prepMinutes":431,"cookMinutes":725,"difficulty":559,"course":726,"diet":728,"mainIngredients":729,"images":732,"keywords":742,"publishedAt":585,"updatedAt":585,"authorSlug":586},"ghanaian-groundnut-soup","Nkatenkwan (Ghanaian Groundnut Soup with Chicken)","Nkatenkwan","Ashanti",75,[727,561],"soup",[563,564,565],[730,731,452,469],"peanut-butter","chicken",[733,736,738,740],{"alt":734,"src":735},"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":734,"src":737},"\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero-16x9.jpg",{"alt":734,"src":739},"\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero-4x3.jpg",{"alt":734,"src":741},"\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero-1x1.jpg",[743,744,745,746,646,747,748],"groundnut soup","nkatenkwan","peanut soup","ghanaian soup","chicken soup","west african peanut",{"slug":750,"title":751,"shortTitle":752,"nativeName":752,"countrySlug":553,"region":753,"baseServings":433,"prepMinutes":431,"cookMinutes":754,"difficulty":667,"course":755,"diet":756,"mainIngredients":757,"images":759,"keywords":769,"publishedAt":585,"updatedAt":585,"authorSlug":586},"ghanaian-light-soup","Nkrakra (Ghanaian Light Tomato and Ginger Soup)","Nkrakra","Ashanti and nationwide",95,[727],[563,564,565,603],[758,452,469,465],"goat",[760,763,765,767],{"alt":761,"src":762},"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":761,"src":764},"\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero-16x9.jpg",{"alt":761,"src":766},"\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero-4x3.jpg",{"alt":761,"src":768},"\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero-1x1.jpg",[770,771,772,773,774,775,582],"light soup","nkrakra","ghanaian goat soup","ginger broth","oil free soup","fufu soup",{"slug":777,"title":778,"shortTitle":779,"nativeName":780,"countrySlug":553,"region":781,"baseServings":433,"prepMinutes":431,"cookMinutes":782,"difficulty":667,"course":783,"diet":784,"mainIngredients":785,"images":786,"keywords":796,"publishedAt":585,"updatedAt":585,"authorSlug":586},"red-red","Red Red (Ghanaian Bean Stew with Fried Plantain)","Red Red","Red red","Southern Ghana",65,[561],[601,602,563,564],[634,452,465,461],[787,790,792,794],{"alt":788,"src":789},"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":788,"src":791},"\u002Fimages\u002Frecipes\u002Fred-red\u002Fhero-16x9.jpg",{"alt":788,"src":793},"\u002Fimages\u002Frecipes\u002Fred-red\u002Fhero-4x3.jpg",{"alt":788,"src":795},"\u002Fimages\u002Frecipes\u002Fred-red\u002Fhero-1x1.jpg",[797,798,799,800,801,802,803],"red 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boiled egg and dark shito sauce","\u002Fimages\u002Frecipes\u002Fghanaian-waakye\u002Fhero.jpg",{"alt":847,"src":850},"\u002Fimages\u002Frecipes\u002Fghanaian-waakye\u002Fhero-16x9.jpg",{"alt":847,"src":852},"\u002Fimages\u002Frecipes\u002Fghanaian-waakye\u002Fhero-4x3.jpg",{"alt":847,"src":854},"\u002Fimages\u002Frecipes\u002Fghanaian-waakye\u002Fhero-1x1.jpg",[856,857,858,805,803,859,580],"waakye","ghanaian rice and beans","sorghum leaves","accra street food",false,1788563772786]