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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":491,"pronunciation":519,"substitutions":520,"slug":533,"title":534,"shortTitle":535,"nativeName":535,"countrySlug":536,"region":537,"baseServings":474,"prepMinutes":538,"cookMinutes":539,"restMinutes":540,"difficulty":541,"course":542,"diet":545,"mainIngredients":549,"images":550,"keywords":560,"publishedAt":568,"updatedAt":568,"authorSlug":569,"summary":570,"localeSlug":533,"alternates":571},[394,397,400,403,406],{"answer":395,"question":396},"They are the dried leaf sheaths of red sorghum, sold in bundles at African and Caribbean grocers and online. They are what turns the rice red-brown and add a mild earthy note; without them you have plain rice and beans, which is a decent meal but not waakye. Dried hibiscus petals are the closest substitute if you cannot get the real thing.","What are waakye leaves and do I really need them?",{"answer":398,"question":399},"Too much baking soda. Ghanaian cooks add a small amount to soften the cowpeas and pull a deeper colour from the leaves, but past about a quarter teaspoon per half kilo of rice it leaves a slippery mouthfeel and a metallic aftertaste. If it has already happened, there is no rescue — the only fix is less next time.","Why does waakye sometimes taste soapy?",{"answer":401,"question":402},"Both, but it starts as breakfast. Sellers set up early in the morning and popular ones sell out before midday, so in practice it is a morning and early-afternoon food. Ghanaians eat it at any hour they can get it, but a waakye seller still trading at six in the evening would be unusual.","Is waakye eaten for breakfast or lunch?",{"answer":404,"question":405},"You can, but cook the beans separately and for much longer before the rice goes anywhere near the pot. Unsoaked cowpeas can take over an hour, and by the time they yield the rice would be sludge. A quick alternative is to boil unsoaked beans for two minutes, cover and leave them off the heat for an hour, then proceed.","Can I make waakye without soaking the beans overnight?",{"answer":407,"question":408},"It belongs there. Boiled plain spaghetti, called talia, has been a standard waakye accompaniment in Ghana for decades and is ordered as often as the egg. It soaks up stew and shito and adds a soft texture against the gari. Leaving it off is a choice, not the default.","What is the spaghetti doing on the plate?",[410,411,412,413,414,415],"Soak the cowpeas overnight. Unsoaked beans need so much extra boiling that the rice added later turns to porridge before they are ready.","Rinse the dried sorghum leaves under the tap first. They are field-dried and usually carry dust and grit that will otherwise end up in the pot.","Add the baking soda with a light hand — a quarter teaspoon for this quantity. More gives a stronger red but leaves a soapy, slippery texture that is a common giveaway of a rushed pot.","Fish the leaves out before the rice goes in. Left in, they keep releasing tannin and the rice takes on a bitter tea note.","Judge the water for the rice against what is already in the pot, not against the packet instructions — the beans will have absorbed and released liquid, so measure what remains before topping up.","Boil the eggs while the rice steams and peel them warm; a waakye plate wants the egg soft-centred, not chalky.","🍚","Waakye is rice and beans, but the colour tells you it is not any rice and beans: the pot is cooked with dried red sorghum leaf sheaths, which bleed a russet dye into the grains and give the finished plate its reddish-brown look and a faint mineral edge. On its own the rice tastes gentle and slightly earthy, softly starchy from the cowpeas that cook into it. It is never served on its own. A waakye plate is built up in layers at the seller's table — a spoon of shito, a shower of gari, a boiled egg, spaghetti, fried plantain, stew, sometimes wele — so every forkful mixes something soft, something crunchy and something fiercely hot.","The name comes from Hausa: shinkafa da wake, rice and beans, shortened over time to waakye. That origin points north, and the dish is generally understood to have travelled south with Hausa traders and migrants into the towns of southern Ghana, where it settled into the street-food economy of Accra and Kumasi and became something close to a national breakfast. The northern Ghanaian and wider Sahelian habit of cooking grains with sorghum leaves for colour came along with it.\n\nWhat makes waakye particular is that it is barely a recipe and almost entirely an assembly. The rice itself is deliberately plain. Everything that gives the plate its character is added on top by the waakye seller, working from a row of basins: gari for grit, shito for heat and smoke, talia — boiled spaghetti, an accepted and much-loved part of the plate rather than a filler — a hard-boiled egg, avocado slices, salad, a ladle of tomato stew, and wele, boiled and softened cow skin, for the people who came for it. Regulars order by naming their combination, and no two plates on the same bench look the same.\n\nIt is also a dish measured by the clock. Waakye is morning food, wrapped in a leaf or a plastic sheet and eaten from about six in the morning; a well-known seller will be out of rice before lunchtime, and arriving late is a familiar Accra disappointment. Some vendors have been at the same corner for decades and are known by name across a whole neighbourhood. Making it at home is straightforward — the pot is easy — but a home cook has to do the sellers' other job as well, which is to put enough different things on the plate that the rice never eats the same way twice.","Cooked waakye keeps 3 days refrigerated and reheats better than most rice: sprinkle over a tablespoon of water, cover, and steam it in a pan over low heat until it loosens. Keep the accompaniments separate — gari turns to paste and fried plantain goes leathery once they sit in the rice. It freezes in portions for a month, though the beans soften noticeably. Eggs should be boiled fresh on the day rather than stored peeled.",[421,422,423,424],"Uses the real sorghum leaves for colour and gives a workable substitute rather than pretending food colouring is equivalent.","Cooks the beans first and the rice in the same coloured liquid, so the grains take the dye all the way through instead of sitting on a stained bottom layer.","Gets the baking soda quantity right — enough to soften the cowpeas and deepen the colour, not enough to turn the pot slippery.","Treats the accompaniments as part of the recipe, because a plate of plain waakye rice is not the dish anyone in Ghana is thinking of.",[426,427,428],"Large heavy pot with a tight lid","Sieve","Small pan for the eggs",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},7,82,9,620,16,470,[437],"Shito, a heap of gari, boiled eggs, fried ripe plantain, a tomato-based stew and salad — put all of it on the table and let people build their own plate.",[439,442,445],{"name":440,"description":441},"Waakye with talia","The standard Accra plate: a nest of plain boiled spaghetti laid over the rice before the stew goes on. It sounds like a mistake and works completely.",{"name":443,"description":444},"Waakye and fish","Fried tilapia or salted koobi in place of the egg, with more stew ladled over so the fish is not left dry.",{"name":446,"description":447},"Gari foto plate","Waakye served with gari foto — gari fried up with onion, tomato and egg — instead of loose dry gari, giving a softer, richer texture on the plate.",[449,454,458,462,466,469,473,479,482,484,487],{"qty":450,"name":451,"unit":452,"group":453},250,"dried cowpeas (black-eyed peas), soaked overnight","g","For the pot",{"qty":455,"name":456,"note":457,"unit":452,"group":453},20,"dried sorghum leaf sheaths (waakye leaves), rinsed","roughly 6–8 sheaths; see substitutions",{"qty":459,"name":460,"unit":461,"group":453},0.25,"bicarbonate of soda","tsp",{"qty":463,"ref":464,"name":465,"unit":452,"group":453},500,"rice","long-grain rice, rinsed until the water runs clear",{"qty":467,"name":468,"unit":461,"group":453},2,"fine salt",{"qty":470,"name":471,"unit":472,"group":453,"noScale":8},1.5,"water","l",{"qty":474,"ref":475,"name":476,"unit":477,"group":478},6,"eggs","eggs, for boiling","piece","To serve",{"qty":474,"name":480,"unit":481,"group":478},"shito (Ghanaian black pepper sauce)","tbsp",{"qty":474,"name":483,"unit":481,"group":478},"gari (coarse fermented cassava granules)",{"qty":467,"ref":485,"name":486,"unit":477,"group":478,"optional":8},"plantain","very ripe plantains, sliced and fried",{"qty":488,"ref":489,"name":490,"unit":477,"group":478,"optional":8},1,"avocado","avocado, sliced",[492,497,500,504,508,512,516],{"tip":493,"text":494,"title":495,"timerSeconds":496},"Skim off any grey foam in the first ten minutes — it carries the dusty taste from the dried leaves.","Drain the soaked cowpeas and put them in a large pot with the rinsed sorghum leaves, the bicarbonate of soda and 1.5 litres of water. Bring to a boil, then simmer uncovered for about 35 minutes, until the water has gone dark red-brown and a bean squashes easily between two fingers but still holds its shape.","Start the beans and the colour",2100,{"text":498,"title":499},"Lift out every piece of sorghum leaf with tongs and discard it. Leave any leaf in and the pot keeps drawing tannin, which reads as a bitter, over-stewed tea note under the rice.","Pull out the leaves",{"tip":501,"text":502,"title":503},"This is the step people skip. The beans have already taken up some water, so trusting the packet ratio gives you either a crust or a porridge.","Pour the beans and their liquid into a measuring jug, then return them to the pot and top up with hot water so there is 1 litre of liquid in total for {qty:rice} of rice. Stir in the salt.","Measure what is left",{"text":505,"title":506,"timerSeconds":507},"Add the rinsed rice, bring back to a boil, then turn the heat as low as it will go and clamp on a tight lid. Cook undisturbed for 20 minutes, until the liquid has gone and small craters appear across the surface.","Cook the rice into the beans",1200,{"text":509,"title":510,"timerSeconds":511},"Lower the eggs into simmering water and cook for 8 minutes for a set but still bright yolk, then cool them under running water and peel. Halve them just before serving so the yolks stay glossy.","Boil the eggs while it steams",480,{"text":513,"title":514,"timerSeconds":515},"Take the pot off the heat and leave it covered for 10 minutes, then run a fork through from the bottom up. The grains should separate cleanly and be evenly reddish-brown, with the beans scattered through rather than sunk in a layer.","Rest and fluff",600,{"text":517,"title":518},"Spoon a generous mound of waakye onto each plate and let everyone add their own: shito first, then gari scattered over, half an egg, fried plantain and avocado. Serve stew or salad alongside so the rice never eats the same way twice.","Build the plate","WAA-chay",[521,525,529],{"note":522,"swap":523,"original":524},"Hibiscus gives a comparable red-brown dye with only a faint tartness, which is the closest honest swap. It is not identical — sorghum leaves are more earthy than sour — but it beats the alternative, which is a pot of pink food colouring.","A large handful of dried hibiscus (sorrel\u002Fbissap) petals, tied in muslin","Dried sorghum leaf sheaths (waakye leaves)",{"note":526,"swap":527,"original":528},"Ghanaian cooks use cowpeas, but red beans appear often enough that nobody will call it wrong. Red beans need roughly 15 minutes longer, so start them earlier.","Dried red kidney beans or pinto beans","Cowpeas (black-eyed peas)",{"note":530,"swap":531,"original":532},"Wele is boiled until gelatinous and is an acquired texture even in Ghana. Nothing about the plate suffers if you leave it out; the sellers assume some customers will.","Extra boiled egg, fried plantain or avocado","Wele (cow skin)","ghanaian-waakye","Waakye (Ghanaian Rice and Beans Cooked with Sorghum Leaves)","Waakye","ghana","Greater Accra",15,70,10,"medium",[543,544],"main","breakfast",[546,547,548],"vegetarian","gluten-free","dairy-free",[464,475],[551,554,556,558],{"alt":552,"src":553},"Plate of red-brown Ghanaian waakye rice and beans topped with gari, a halved boiled egg and dark shito sauce","\u002Fimages\u002Frecipes\u002Fghanaian-waakye\u002Fhero.jpg",{"alt":552,"src":555},"\u002Fimages\u002Frecipes\u002Fghanaian-waakye\u002Fhero-16x9.jpg",{"alt":552,"src":557},"\u002Fimages\u002Frecipes\u002Fghanaian-waakye\u002Fhero-4x3.jpg",{"alt":552,"src":559},"\u002Fimages\u002Frecipes\u002Fghanaian-waakye\u002Fhero-1x1.jpg",[561,562,563,564,565,566,567],"waakye","ghanaian rice and beans","sorghum leaves","shito","gari","accra street food","west african rice","2026-08-20","dishroute-kitchen","Rice and cowpeas simmered with dried sorghum leaf sheaths until both turn deep red-brown, then loaded with shito, gari and a boiled egg. Ghana's great sold-out-by-noon breakfast plate.",{"en":572},"\u002Frecipe\u002Fghanaian-waakye",{"items":574,"total":540,"page":488,"limit":811,"hasMore":847},[575,607,634,666,694,724,753,781,808,837],{"slug":576,"title":577,"shortTitle":578,"nativeName":578,"countrySlug":536,"region":579,"baseServings":580,"prepMinutes":540,"cookMinutes":581,"difficulty":541,"course":582,"diet":584,"mainIngredients":587,"images":590,"keywords":600,"publishedAt":568,"updatedAt":568,"authorSlug":569},"banku","Banku (Ghanaian Fermented Corn and Cassava Dough)","Banku","Greater Accra and Volta",4,35,[583],"side",[585,546,547,548,586],"vegan","nut-free",[588,589],"cornmeal","cassava",[591,594,596,598],{"alt":592,"src":593},"Two smooth white balls of Ghanaian banku on a plate with grilled tilapia and red ground pepper sauce","\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero.jpg",{"alt":592,"src":595},"\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero-16x9.jpg",{"alt":592,"src":597},"\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero-4x3.jpg",{"alt":592,"src":599},"\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero-1x1.jpg",[576,601,602,603,604,605,606],"fermented corn dough","ghanaian swallow","grilled tilapia","okro stew","ga food","cassava dough",{"slug":608,"title":609,"shortTitle":610,"nativeName":611,"countrySlug":536,"region":612,"baseServings":580,"prepMinutes":455,"cookMinutes":581,"difficulty":613,"course":614,"diet":615,"mainIngredients":616,"images":617,"keywords":627,"publishedAt":568,"updatedAt":568,"authorSlug":569},"ghanaian-fufu","Fufu (Ghanaian Pounded Cassava and Plantain)","Fufu","Fufuo","Ashanti and the Akan south","hard",[583],[585,546,547,548,586],[589,485],[618,621,623,625],{"alt":619,"src":620},"Smooth pale ball of Ghanaian fufu sitting in a bowl of soup with meat resting on top","\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero.jpg",{"alt":619,"src":622},"\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero-16x9.jpg",{"alt":619,"src":624},"\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero-4x3.jpg",{"alt":619,"src":626},"\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero-1x1.jpg",[628,629,630,602,631,632,633],"fufu","pounded cassava","green plantain","akan food","waduro","west african staple",{"slug":635,"title":636,"shortTitle":637,"nativeName":638,"countrySlug":536,"region":639,"baseServings":474,"prepMinutes":455,"cookMinutes":640,"restMinutes":540,"difficulty":541,"course":641,"diet":642,"mainIngredients":644,"images":649,"keywords":659,"publishedAt":568,"updatedAt":568,"authorSlug":569},"ghanaian-jollof-rice","Ghana Jollof (Aromatic Rice Cooked in Its Own Stew)","Ghana Jollof","Jollof","Nationwide",55,[543],[547,548,643],"halal-friendly",[645,646,647,648],"jasmine-rice","tomato","bell-pepper","scotch-bonnet",[650,653,655,657],{"alt":651,"src":652},"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":651,"src":654},"\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero-16x9.jpg",{"alt":651,"src":656},"\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero-4x3.jpg",{"alt":651,"src":658},"\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero-1x1.jpg",[660,661,567,662,663,664,665],"jollof rice","ghana jollof","one pot rice","scotch bonnet","jollof wars","party rice",{"slug":667,"title":668,"shortTitle":669,"nativeName":669,"countrySlug":536,"region":537,"baseServings":580,"prepMinutes":538,"cookMinutes":538,"restMinutes":538,"difficulty":670,"course":671,"diet":674,"mainIngredients":675,"images":677,"keywords":687,"publishedAt":568,"updatedAt":568,"authorSlug":569},"kelewele","Kelewele (Ghanaian Spiced Fried Plantain)","Kelewele","easy",[672,673],"street-food","snack",[585,546,547,548],[485,676],"ginger",[678,681,683,685],{"alt":679,"src":680},"Paper cone of dark caramelised Ghanaian kelewele plantain cubes topped with roasted groundnuts","\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero.jpg",{"alt":679,"src":682},"\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero-16x9.jpg",{"alt":679,"src":684},"\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero-4x3.jpg",{"alt":679,"src":686},"\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero-1x1.jpg",[667,688,689,690,691,692,693],"spiced fried plantain","ghanaian street food","ginger chili plantain","accra snack","vegan snack","groundnuts",{"slug":695,"title":696,"shortTitle":697,"nativeName":698,"countrySlug":536,"region":639,"baseServings":699,"prepMinutes":538,"cookMinutes":538,"restMinutes":700,"difficulty":670,"course":701,"diet":703,"mainIngredients":704,"images":706,"keywords":716,"publishedAt":568,"updatedAt":568,"authorSlug":569},"nkate-cake","Nkate Cake (Ghanaian Peanut Brittle)","Nkate Cake","Nkate cake",12,40,[673,702],"dessert",[585,546,547,548],[705],"peanuts",[707,710,712,714],{"alt":708,"src":709},"Broken slabs of dark Ghanaian nkate cake peanut brittle showing whole roasted groundnuts set in caramel","\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero.jpg",{"alt":708,"src":711},"\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero-16x9.jpg",{"alt":708,"src":713},"\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero-4x3.jpg",{"alt":708,"src":715},"\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero-1x1.jpg",[717,718,719,720,721,722,723],"nkate cake","peanut brittle","ghanaian snack","groundnut caramel","street snack","two ingredient sweet","twi",{"slug":725,"title":726,"shortTitle":727,"nativeName":727,"countrySlug":536,"region":728,"baseServings":474,"prepMinutes":538,"cookMinutes":729,"difficulty":541,"course":730,"diet":732,"mainIngredients":733,"images":736,"keywords":746,"publishedAt":568,"updatedAt":568,"authorSlug":569},"ghanaian-groundnut-soup","Nkatenkwan (Ghanaian Groundnut Soup with Chicken)","Nkatenkwan","Ashanti",75,[731,543],"soup",[547,548,643],[734,735,646,676],"peanut-butter","chicken",[737,740,742,744],{"alt":738,"src":739},"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":738,"src":741},"\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero-16x9.jpg",{"alt":738,"src":743},"\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero-4x3.jpg",{"alt":738,"src":745},"\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero-1x1.jpg",[747,748,749,750,628,751,752],"groundnut soup","nkatenkwan","peanut soup","ghanaian soup","chicken soup","west african peanut",{"slug":754,"title":755,"shortTitle":756,"nativeName":756,"countrySlug":536,"region":757,"baseServings":580,"prepMinutes":538,"cookMinutes":758,"difficulty":670,"course":759,"diet":760,"mainIngredients":761,"images":764,"keywords":774,"publishedAt":568,"updatedAt":568,"authorSlug":569},"ghanaian-light-soup","Nkrakra (Ghanaian Light Tomato and Ginger Soup)","Nkrakra","Ashanti and nationwide",95,[731],[547,548,643,586],[762,646,676,763],"goat","onion",[765,768,770,772],{"alt":766,"src":767},"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":766,"src":769},"\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero-16x9.jpg",{"alt":766,"src":771},"\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero-4x3.jpg",{"alt":766,"src":773},"\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero-1x1.jpg",[775,776,777,778,779,780,663],"light soup","nkrakra","ghanaian goat soup","ginger broth","oil free soup","fufu soup",{"slug":782,"title":783,"shortTitle":784,"nativeName":785,"countrySlug":536,"region":786,"baseServings":580,"prepMinutes":538,"cookMinutes":787,"difficulty":670,"course":788,"diet":789,"mainIngredients":790,"images":791,"keywords":801,"publishedAt":568,"updatedAt":568,"authorSlug":569},"red-red","Red Red (Ghanaian Bean Stew with Fried Plantain)","Red Red","Red red","Southern 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