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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":435,"variations":437,"ingredients":447,"instructions":487,"pronunciation":513,"substitutions":514,"slug":527,"title":528,"shortTitle":529,"nativeName":529,"countrySlug":530,"region":531,"baseServings":532,"prepMinutes":533,"cookMinutes":534,"difficulty":535,"course":536,"diet":538,"mainIngredients":543,"images":544,"keywords":554,"publishedAt":562,"updatedAt":562,"authorSlug":563,"summary":564,"localeSlug":527,"alternates":565},[394,397,400,403,406],{"answer":395,"question":396},"Light refers to the body, not the heat. There is no oil, no groundnut paste and no palm nut in the pot, so the broth stays thin and clear compared with the rich Ghanaian soups. The chili content is entirely separate from that, and a good light soup is usually very hot indeed.","Why is it called light soup if it is this spicy?",{"answer":398,"question":399},"Yes, and many households do midweek. Bone-in chicken thighs and drumsticks give enough collagen to make a decent broth and are ready in around 35 minutes rather than an hour and a half. Boneless breast is the one cut to avoid, since it contributes nothing to the liquid and dries out.","Can I use chicken instead of goat?",{"answer":401,"question":402},"Usually the meat was boiled from cold in plain water instead of being seasoned and sweated with onion first, so its juices went nowhere. Under-salting is the other cause; a thin oil-free broth needs more salt than a rich one to taste of anything. Adding fresh grated ginger at the end also lifts a flat pot noticeably.","My broth turned out bland — what went wrong?",{"answer":404,"question":405},"Fufu is the classic partner, placed in the bowl with the soup poured around it. Omo tuo, rice pounded into soft balls, is the other standard, especially on Sundays. Plain boiled rice or even the soup on its own works perfectly well if you are eating it because you are unwell.","What do I eat light soup with?",{"answer":407,"question":408},"Yes, if you want light soup rather than stew. Frying tomatoes and onion in oil first is the base for Ghanaian stews and jollof, and it produces a sweeter, heavier, richer result. Light soup depends on the raw purée going straight into simmering broth, which keeps the flavour sharp and the liquid thin.","Do I have to blend the tomatoes raw?",[410,411,412,413,414,415],"Season and sweat the meat with chopped onion in the dry pot before any water goes in. Ten minutes of that draws out juices that make the finished broth taste of meat rather than of water.","Blend the tomatoes and aromatics raw and add them raw. Frying them first turns this into a different soup entirely.","Drop the scotch bonnet in whole if you want the fragrance without full heat, then fish it out before serving; chop it if you want the burn.","Skim the surface in the first twenty minutes. Since there is no oil to carry it, scum sits on top and clouds what should be a clear broth.","Taste for ginger at the end, not the start. It fades over a long simmer, and a little extra grated in during the last five minutes brings the top note back.","Keep the broth thin. If it has reduced to something syrupy, add hot water — light soup that coats a spoon has stopped being light soup.","🍲","Light soup gets its English name honestly: there is no oil in it at all. Tomato, onion, ginger, garlic and scotch bonnet are blended raw and simmered with goat or fish until the broth turns clear orange-red, thin enough to drink and hot enough to clear a blocked nose. What it lacks in fat it makes up in aromatics — ginger dominates, chili follows a second later, and the meat gives the whole pot its depth. It is served over fufu or rice balls and is the standard thing to cook for someone who is unwell, which tells you how it is regarded.","Nkrakra is the everyday soup of Akan-speaking Ghana and the one most likely to appear on a Sunday, ladled around a ball of fufu with a piece of goat resting on top. Its logic is the opposite of most West African cooking: where palm nut soup and groundnut soup are thick, heavy and enriched, this one is deliberately stripped back. No oil goes in, nothing is fried first, and the flavour comes entirely from long, gentle simmering of meat, aromatics and raw blended vegetables.\n\nThat restraint is why it doubles as convalescent food. Ghanaians cook light soup for people with a cold, for new mothers, for anyone who has been off their food, and the pepper-and-ginger heat is understood to do some work. Whether or not it does, a very hot, very gingery clear broth is a reasonable thing to want when you are ill, and there is no household argument about it — if someone is under the weather, this is the pot that goes on.\n\nThe cook's choices are mostly about protein and body. Goat on the bone is the benchmark and gives the richest broth; chicken is faster and lighter; fresh tilapia or smoked fish makes a coastal version cooked in half the time. Many cooks boil garden eggs — the small white and green African aubergines — alongside the meat and then blend them into the pot, which thickens the broth very slightly and rounds off the chili without turning it into a stew. Nkrakra is also the base for what Ghanaians call soup with abunuabunu or with a handful of greens stirred in, but the plain version remains the one everyone knows.","Light soup keeps 3 days refrigerated and the flavour deepens overnight, though the ginger dulls, so grate a little fresh in when reheating. Bring it back to a bare simmer rather than a rolling boil, which shreds the meat. It freezes well for 3 months without the fish version, which turns woolly. Store the soup separately from any fufu or rice balls — starch left sitting in the broth swells, breaks down and turns the whole pot cloudy.",[421,422,423,424],"Keeps the pot completely oil-free, which is what distinguishes light soup from every other Ghanaian soup.","Builds the broth from the meat first, so the liquid has body before the raw blended vegetables go in.","Uses blended garden eggs for a little weight instead of flour or paste, the way Ghanaian cooks actually do it.","Gives separate timings for goat, chicken and fish, since the same pot works for all three at very different speeds.",[426,427,428],"Large heavy pot with a lid","Blender","Ladle and skimmer",{"fat":430,"carbs":430,"fiber":431,"sodium":432,"protein":433,"calories":434,"estimated":8},12,3,890,40,320,[436],"A ball of fufu in the same bowl, or omo tuo — rice pounded into balls — with the meat set on top and the broth poured around.",[438,441,444],{"name":439,"description":440},"Fish light soup","Fresh tilapia steaks added to the finished broth for the last twelve minutes, with a coastal habit of adding more ginger and a little smoked fish for depth.",{"name":442,"description":443},"Light soup with kontomire","A handful of blanched cocoyam leaves or spinach blended into the pot at the end, giving a green, slightly grassy version.",{"name":445,"description":446},"Chicken light soup","The weeknight version — bone-in chicken, ready in under an hour, and the one most often cooked for someone with a cold.",[448,455,460,463,467,472,475,479,483],{"qty":449,"ref":450,"name":451,"note":452,"unit":453,"group":454},900,"goat","goat on the bone, cut into large pieces","or bone-in chicken — see substitutions","g","For the broth",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},2,"onion","onions, one finely chopped and one quartered for blending","piece",{"qty":456,"name":461,"unit":462,"group":454},"fine salt","tsp",{"qty":464,"name":465,"unit":466,"group":454,"noScale":8},1.5,"water","l",{"qty":468,"ref":469,"name":470,"unit":459,"group":471},6,"tomato","ripe tomatoes, halved","For the blend",{"qty":433,"ref":473,"name":474,"unit":453,"group":471},"ginger","fresh ginger, peeled, plus extra to finish",{"qty":431,"ref":476,"name":477,"unit":478,"group":471},"garlic","garlic cloves","clove",{"qty":456,"ref":480,"name":481,"note":482,"unit":459,"group":471},"scotch-bonnet","scotch bonnet chilies","whole for aroma, chopped for heat",{"qty":431,"ref":484,"name":485,"note":486,"unit":459,"group":471,"optional":8},"eggplant","garden eggs, halved","or 1 small aubergine",[488,492,497,500,504,507,510],{"text":489,"title":490,"timerSeconds":491},"Put the goat, the chopped onion and the salt in a dry heavy pot over medium heat, cover, and let it steam in its own juices for 10 minutes. Shake the pot occasionally — the meat should release liquid and smell savoury, with no browning and no oil added.","Sweat the meat",600,{"tip":493,"text":494,"title":495,"timerSeconds":496},"Skim properly. With no oil in the pot, anything left floating makes the finished broth look and taste muddy.","Pour in the water, bring to a boil and skim off the grey foam as it rises. Drop to a gentle simmer, cover and cook for 45 minutes, until the meat has begun to loosen from the bone.","Start the broth",2700,{"text":498,"title":499},"While the meat simmers, blend the tomatoes, quartered onion, ginger, garlic and garden eggs to a smooth purée with a little of the hot broth. Leave the scotch bonnets whole if you want fragrance rather than full heat.","Blend the vegetables",{"text":501,"title":502,"timerSeconds":503},"Pour the raw purée into the pot, add the chilies and return it to a simmer. Cook uncovered for 30–35 minutes, until the broth turns from cloudy pink to a clear orange-red and the raw tomato smell is gone.","Add the purée",2000,{"text":505,"title":506},"The goat should pull away from the bone under light pressure from a fork. The broth should still be thin enough to drink from a spoon — if it has reduced too far, loosen it with hot water rather than letting it thicken.","Check the meat and the body",{"text":508,"title":509},"Fish out the whole chilies, grate in a little fresh ginger and taste for salt, which an oil-free broth needs more of than you expect. The soup should read hot, gingery and clean, with the meat flavour underneath.","Season and finish",{"text":511,"title":512},"Set a ball of fufu or omo tuo in each bowl, ladle the broth around it, and place the meat on top where everyone can see it. Serve immediately, while it is hot enough to make your eyes water.","Serve around the swallow","n-KRAH-krah",[515,519,523],{"note":516,"swap":517,"original":518},"Chicken cuts the simmer to about 35 minutes; fish needs only 12 minutes and should go in once the broth is already built, or it falls apart.","Bone-in chicken thighs and drumsticks, or a whole tilapia cut into steaks","Goat on the bone",{"note":520,"swap":521,"original":522},"Garden eggs are milder and slightly bitter and are used here for body. Ordinary aubergine is close enough; the soup is still good with neither.","One small aubergine, or 2 tbsp of the blended tomato held back and reduced","Garden eggs",{"note":524,"swap":525,"original":526},"Kpakpo shito, the small green Ghanaian chili, is what many cooks prefer here for its bell-pepper aroma. Any fruity hot chili does the job.","Habanero, or kpakpo shito if you can find it","Scotch bonnet","ghanaian-light-soup","Nkrakra (Ghanaian Light Tomato and Ginger Soup)","Nkrakra","ghana","Ashanti and nationwide",4,15,95,"easy",[537],"soup",[539,540,541,542],"gluten-free","dairy-free","halal-friendly","nut-free",[450,469,473,457],[545,548,550,552],{"alt":546,"src":547},"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":546,"src":549},"\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero-16x9.jpg",{"alt":546,"src":551},"\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero-4x3.jpg",{"alt":546,"src":553},"\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero-1x1.jpg",[555,556,557,558,559,560,561],"light soup","nkrakra","ghanaian goat soup","ginger broth","oil free soup","fufu soup","scotch bonnet","2026-08-20","dishroute-kitchen","A thin, fiercely peppery broth of blended tomato, onion and ginger simmered with goat on the bone, cooked without a drop of oil. The Ghanaian soup given to anyone feeling low.",{"en":566},"\u002Frecipe\u002Fghanaian-light-soup",{"items":568,"total":574,"page":838,"limit":786,"hasMore":839},[569,602,631,661,688,716,744,754,782,812],{"slug":570,"title":571,"shortTitle":572,"nativeName":572,"countrySlug":530,"region":573,"baseServings":532,"prepMinutes":574,"cookMinutes":575,"difficulty":576,"course":577,"diet":579,"mainIngredients":582,"images":585,"keywords":595,"publishedAt":562,"updatedAt":562,"authorSlug":563},"banku","Banku (Ghanaian Fermented Corn and Cassava Dough)","Banku","Greater Accra and Volta",10,35,"medium",[578],"side",[580,581,539,540,542],"vegan","vegetarian",[583,584],"cornmeal","cassava",[586,589,591,593],{"alt":587,"src":588},"Two smooth white balls of Ghanaian banku on a plate with grilled tilapia and red ground pepper sauce","\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero.jpg",{"alt":587,"src":590},"\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero-16x9.jpg",{"alt":587,"src":592},"\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero-4x3.jpg",{"alt":587,"src":594},"\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero-1x1.jpg",[570,596,597,598,599,600,601],"fermented corn dough","ghanaian swallow","grilled tilapia","okro stew","ga food","cassava dough",{"slug":603,"title":604,"shortTitle":605,"nativeName":606,"countrySlug":530,"region":607,"baseServings":532,"prepMinutes":608,"cookMinutes":575,"difficulty":609,"course":610,"diet":611,"mainIngredients":612,"images":614,"keywords":624,"publishedAt":562,"updatedAt":562,"authorSlug":563},"ghanaian-fufu","Fufu (Ghanaian Pounded Cassava and Plantain)","Fufu","Fufuo","Ashanti and the Akan south",20,"hard",[578],[580,581,539,540,542],[584,613],"plantain",[615,618,620,622],{"alt":616,"src":617},"Smooth pale ball of Ghanaian fufu sitting in a bowl of soup with meat resting on top","\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero.jpg",{"alt":616,"src":619},"\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero-16x9.jpg",{"alt":616,"src":621},"\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero-4x3.jpg",{"alt":616,"src":623},"\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero-1x1.jpg",[625,626,627,597,628,629,630],"fufu","pounded cassava","green plantain","akan food","waduro","west african staple",{"slug":632,"title":633,"shortTitle":634,"nativeName":635,"countrySlug":530,"region":636,"baseServings":468,"prepMinutes":608,"cookMinutes":637,"restMinutes":574,"difficulty":576,"course":638,"diet":640,"mainIngredients":641,"images":644,"keywords":654,"publishedAt":562,"updatedAt":562,"authorSlug":563},"ghanaian-jollof-rice","Ghana Jollof (Aromatic Rice Cooked in Its Own Stew)","Ghana Jollof","Jollof","Nationwide",55,[639],"main",[539,540,541],[642,469,643,480],"jasmine-rice","bell-pepper",[645,648,650,652],{"alt":646,"src":647},"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":646,"src":649},"\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero-16x9.jpg",{"alt":646,"src":651},"\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero-4x3.jpg",{"alt":646,"src":653},"\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero-1x1.jpg",[655,656,657,658,561,659,660],"jollof rice","ghana jollof","west african rice","one pot rice","jollof wars","party rice",{"slug":662,"title":663,"shortTitle":664,"nativeName":664,"countrySlug":530,"region":665,"baseServings":532,"prepMinutes":533,"cookMinutes":533,"restMinutes":533,"difficulty":535,"course":666,"diet":669,"mainIngredients":670,"images":671,"keywords":681,"publishedAt":562,"updatedAt":562,"authorSlug":563},"kelewele","Kelewele (Ghanaian Spiced Fried Plantain)","Kelewele","Greater Accra",[667,668],"street-food","snack",[580,581,539,540],[613,473],[672,675,677,679],{"alt":673,"src":674},"Paper cone of dark caramelised Ghanaian kelewele plantain cubes topped with roasted groundnuts","\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero.jpg",{"alt":673,"src":676},"\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero-16x9.jpg",{"alt":673,"src":678},"\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero-4x3.jpg",{"alt":673,"src":680},"\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero-1x1.jpg",[662,682,683,684,685,686,687],"spiced fried plantain","ghanaian street food","ginger chili plantain","accra snack","vegan snack","groundnuts",{"slug":689,"title":690,"shortTitle":691,"nativeName":692,"countrySlug":530,"region":636,"baseServings":430,"prepMinutes":533,"cookMinutes":533,"restMinutes":433,"difficulty":535,"course":693,"diet":695,"mainIngredients":696,"images":698,"keywords":708,"publishedAt":562,"updatedAt":562,"authorSlug":563},"nkate-cake","Nkate Cake (Ghanaian Peanut Brittle)","Nkate Cake","Nkate cake",[668,694],"dessert",[580,581,539,540],[697],"peanuts",[699,702,704,706],{"alt":700,"src":701},"Broken slabs of dark Ghanaian nkate cake peanut brittle showing whole roasted groundnuts set in caramel","\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero.jpg",{"alt":700,"src":703},"\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero-16x9.jpg",{"alt":700,"src":705},"\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero-4x3.jpg",{"alt":700,"src":707},"\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero-1x1.jpg",[709,710,711,712,713,714,715],"nkate cake","peanut brittle","ghanaian snack","groundnut caramel","street snack","two ingredient sweet","twi",{"slug":717,"title":718,"shortTitle":719,"nativeName":719,"countrySlug":530,"region":720,"baseServings":468,"prepMinutes":533,"cookMinutes":721,"difficulty":576,"course":722,"diet":723,"mainIngredients":724,"images":727,"keywords":737,"publishedAt":562,"updatedAt":562,"authorSlug":563},"ghanaian-groundnut-soup","Nkatenkwan (Ghanaian Groundnut Soup with Chicken)","Nkatenkwan","Ashanti",75,[537,639],[539,540,541],[725,726,469,473],"peanut-butter","chicken",[728,731,733,735],{"alt":729,"src":730},"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":729,"src":732},"\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero-16x9.jpg",{"alt":729,"src":734},"\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero-4x3.jpg",{"alt":729,"src":736},"\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero-1x1.jpg",[738,739,740,741,625,742,743],"groundnut soup","nkatenkwan","peanut soup","ghanaian soup","chicken soup","west african peanut",{"slug":527,"title":528,"shortTitle":529,"nativeName":529,"countrySlug":530,"region":531,"baseServings":532,"prepMinutes":533,"cookMinutes":534,"difficulty":535,"course":745,"diet":746,"mainIngredients":747,"images":748,"keywords":753,"publishedAt":562,"updatedAt":562,"authorSlug":563},[537],[539,540,541,542],[450,469,473,457],[749,750,751,752],{"alt":546,"src":547},{"alt":546,"src":549},{"alt":546,"src":551},{"alt":546,"src":553},[555,556,557,558,559,560,561],{"slug":755,"title":756,"shortTitle":757,"nativeName":758,"countrySlug":530,"region":759,"baseServings":532,"prepMinutes":533,"cookMinutes":760,"difficulty":535,"course":761,"diet":762,"mainIngredients":763,"images":764,"keywords":774,"publishedAt":562,"updatedAt":562,"authorSlug":563},"red-red","Red Red (Ghanaian Bean Stew with Fried Plantain)","Red Red","Red red","Southern Ghana",65,[639],[580,581,539,540],[613,469,457,480],[765,768,770,772],{"alt":766,"src":767},"Bowl of rust-red Ghanaian cowpea stew beside golden 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