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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":436,"variations":438,"ingredients":448,"instructions":477,"pronunciation":499,"substitutions":500,"slug":512,"title":513,"shortTitle":514,"nativeName":514,"countrySlug":515,"region":516,"baseServings":517,"prepMinutes":518,"cookMinutes":434,"restMinutes":519,"difficulty":520,"course":521,"diet":523,"mainIngredients":529,"images":530,"keywords":540,"publishedAt":546,"updatedAt":546,"authorSlug":547,"summary":548,"localeSlug":512,"alternates":549},[394,397,400,403,406],{"answer":395,"question":396},"Strong enough to feel it at the back of the throat, but not so strong that a glass becomes a challenge. The ratio here gives a firm burn behind the sweetness; taste after straining and dilute with water or pineapple juice if it is too much. Street versions vary enormously, and vendors will often tell you whether theirs is mild or fierce.","How strong is gnamankoudji supposed to be?",{"answer":398,"question":399},"No need. Scrub the root under running water with a brush to remove soil and any soft spots, then blend it skin and all. Much of the aromatic compound sits just beneath the skin, so peeling costs both flavour and a lot of time when you are working with a quarter kilo of knobbly root.","Should I peel the ginger?",{"answer":401,"question":402},"It has not been strained enough. Blended ginger releases a lot of fine fibre and starch that stays suspended in the liquid. Pass it through a muslin cloth or a fine sieve lined with a clean tea towel, squeeze the pulp firmly, then strain a second time and let it settle in the fridge before decanting off the sediment.","Why is my ginger juice cloudy and gritty?",{"answer":404,"question":405},"It is not a workable swap. Dried ground ginger has a warm, dusty heat but none of the volatile pungency of raw root, and it will not dissolve cleanly, leaving a gritty sediment. The whole character of the drink comes from ginger that has never been heated or dried, so fresh root is essential.","Can I use ground ginger instead of fresh?",{"answer":407,"question":408},"Sweetness, acidity and body. Côte d'Ivoire is a significant pineapple producer, and the fruit rounds off the raw ginger burn without smothering it, while its acid keeps the drink refreshing. You can leave it out and make a plain ginger and lemon version, but you will need more sugar and the result is harsher.","What is the pineapple for?",[410,411,412,413,414,415],"Choose ginger with taut, shiny skin that snaps rather than bends. Old, wrinkled root is fibrous and much less pungent, and you will end up using twice as much.","Do not peel it — just scrub the root well. A great deal of the aroma sits directly under the skin, and peeling 250 g of knobbly ginger is a waste of an afternoon.","Blend in two stages with a little water first, so the blades actually grip the ginger instead of spinning around it.","Squeeze the pulp hard in the cloth. The last third of the liquid is the most concentrated and it will not come out on its own.","Sweeten after chilling, not before. Cold blunts sweetness noticeably, and juice that tasted balanced at room temperature will seem thin from the fridge.","If it is too fierce, dilute with water or more pineapple juice rather than adding sugar — sugar masks the heat instead of reducing it.","🫚","Gnamankoudji is uncooked ginger juice: a large quantity of fresh root blended with water, sharpened with lemon and softened with pineapple, strained through cloth and sweetened to taste. Because nothing is boiled, the ginger keeps its full pungency, and the drink arrives cold and sweet before delivering a genuine heat at the back of the throat a second later. That double hit is the whole appeal, and Ivorians calibrate it carefully — too little ginger and it is just pineapple squash, too much and nobody can finish a glass. It is sold everywhere in small plastic sachets, frozen solid and sucked through a bitten corner, and it takes twenty minutes plus chilling time to make at home.","The name comes from Dioula, one of the major trade languages of the region, and reads more or less as ginger water. Ginger drinks of this kind are made right across West Africa, and every country has its own name and proportions: Ghanaian and Nigerian versions often lean on cloves and pineapple skin, Senegalese ones on lemon and sometimes vanilla. Nobody invented this drink in a single place, and the shared reference point is simply that ginger grows well in the region and that a cold, sharp, sweet drink is very welcome in the climate.\n\nWhat makes the Ivorian version recognisable is the packaging as much as the recipe. Gnamankoudji is one of the drinks sold in small heat-sealed plastic sachets, frozen hard in a chest freezer and handed over still icy — the same format used for bissap made from hibiscus and for baobab-fruit juice. Vendors sell them from cool boxes at roadsides, outside schools and in traffic, and buying one means biting a corner off and drinking as it melts. It is cheap, effective in the heat, and an entire small economy for the women who produce them at home.\n\nIt is also treated as more than refreshment. Ginger has a reputation across the region as a tonic and a stimulant, and gnamankoudji gets drunk for that as much as for the taste, sometimes with extra chilli or spice added by people who want it fiercer. Pineapple is the usual partner because Côte d'Ivoire grows a great deal of it, and its sweetness and acidity round off the raw ginger without dulling it. Straining matters: the fibre in blended ginger is unpleasant to drink and the juice is passed through a cloth, sometimes twice, until it pours cleanly.","Keeps 4 days in the fridge in a sealed bottle and separates as it stands, so shake before pouring. The heat actually intensifies over the first day, which is worth knowing if you made it mild on purpose. It freezes well for 3 months in bottles or small bags and can be drunk as it thaws. Do not leave it out at room temperature for long, since raw juice with sugar in it ferments quickly in warm weather.",[421,422,423,424],"Blends the ginger raw so the heat stays sharp instead of mellowing the way boiled ginger does.","Gives a ratio you can actually taste your way along, rather than one fixed level of burn.","Double-strains through cloth, which is the difference between a clean drink and a fibrous one.","Uses pineapple for sweetness and acid, so less sugar is needed than in most ginger cordials.",[426,427,428,429],"Blender","Muslin cloth or fine sieve","Large jug","Bottles for chilling",{"fat":9,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":432,"calories":435,"estimated":8},30,1,27,5,120,[437],"Alloco, grilled fish, or anything fried — the acidity cuts through oil better than water does.",[439,442,445],{"name":440,"description":441},"Frozen sachets","Pour into small sealable bags, freeze solid, and drink as it melts — the way it is actually sold on Ivorian streets.",{"name":443,"description":444},"Spiced gnamankoudji","A few cloves and a piece of cinnamon steeped in the warm syrup before it joins the juice, giving a rounder, more aromatic drink.",{"name":446,"description":447},"Mint and ginger","A handful of mint blended in with the ginger, which lifts the whole thing and makes it noticeably more cooling.",[449,454,458,463,466,470,474],{"qty":450,"ref":451,"name":452,"unit":453},250,"ginger","fresh ginger, scrubbed and roughly chopped","g",{"qty":455,"ref":456,"name":457,"unit":453},400,"pineapple","ripe pineapple flesh, in chunks",{"qty":459,"ref":460,"name":461,"unit":462},2,"lemon","lemons, juiced","piece",{"qty":435,"name":464,"note":465,"unit":453},"sugar","adjust after tasting the strained juice",{"qty":467,"name":468,"unit":469,"noScale":8},1.5,"cold water","l",{"qty":432,"ref":471,"name":472,"unit":473,"optional":8},"mint","mint leaves","cup",{"qty":475,"ref":476,"name":476,"unit":462,"optional":8},3,"cloves",[478,482,485,488,492,495],{"tip":479,"text":480,"title":481},"Start with just enough water to let the blades catch, then add the rest — a full jug spins the pieces around without cutting them.","Put {qty:ginger} of chopped ginger into a blender with 400 ml of the water and run it until the root is completely broken down and the liquid looks like pale, thick cloud with no visible chunks, about 90 seconds.","Blend the ginger",{"text":483,"title":484},"Tip in the pineapple chunks and the mint, if using, along with another 400 ml of water, and blend again until smooth. The mixture will turn opaque yellow and smell sharply of ginger the moment you lift the lid.","Add the fruit",{"text":486,"title":487},"Pour the mixture through a muslin cloth set over a jug, gather the corners and squeeze the pulp hard until it stops dripping. Rinse the cloth and pass the juice through a second time to catch the fine fibre that always slips past on the first pass.","Strain twice",{"text":489,"title":490,"timerSeconds":491},"Warm the sugar with 150 ml of water and the cloves, if using, over low heat for about 5 minutes, stirring until the liquid is completely clear with no grains left on the base of the pan. Let it cool for a few minutes.","Make the syrup",300,{"text":493,"title":494},"Stir the syrup and the lemon juice into the strained juice, then top up with the remaining cold water. Taste: it should be sweet on the front of the tongue with the ginger heat arriving a second later. Add water if that heat is overwhelming.","Combine and taste",{"text":496,"title":497,"timerSeconds":498},"Bottle and refrigerate for at least 4 hours, then shake well and pour over plenty of ice. Check the sweetness once more when cold, since chilling flattens it, and serve in small glasses rather than tall ones.","Chill and serve",14400,"nya-man-KOO-jee",[501,505,509],{"note":502,"swap":503,"original":504},"Bottled juice works fine and saves the peeling. Mango gives a rounder, less acidic drink that needs an extra squeeze of lemon.","400 ml unsweetened pineapple juice, or fresh mango","Fresh pineapple",{"note":506,"swap":507,"original":508},"Both are used. Lime is sharper and slightly more floral against the ginger.","Lime","Lemon",{"note":510,"swap":511,"original":379},"Honey dissolves easily in the warm syrup step and adds its own flavour. Unsweetened, the drink is bracing and worth trying once.","Honey, or no sweetener at all","gnamankoudji","Gnamankoudji (Ivorian Spiced Ginger Juice)","Gnamankoudji","ivory-coast","Nationwide",6,20,240,"easy",[522],"drink",[524,525,526,527,528],"vegan","vegetarian","gluten-free","dairy-free","nut-free",[451,456,460],[531,534,536,538],{"alt":532,"src":533},"A tall glass of cloudy pale yellow ginger juice over ice with pineapple and fresh ginger root beside it","\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero.jpg",{"alt":532,"src":535},"\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero-16x9.jpg",{"alt":532,"src":537},"\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero-4x3.jpg",{"alt":532,"src":539},"\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero-1x1.jpg",[512,541,542,543,544,545],"ginger juice","ivorian drink","pineapple ginger","west african beverage","raw ginger","2026-08-20","dishroute-kitchen","Raw ginger blended with pineapple and lemon, strained and sweetened into a drink that is icy cold and burns going down. Sold frozen in knotted sachets across Abidjan.",{"en":550},"\u002Frecipe\u002Fgnamankoudji",{"items":552,"total":707,"page":432,"limit":814,"hasMore":815},[553,585,614,641,667,690,700,729,759,787],{"slug":554,"title":555,"shortTitle":556,"nativeName":556,"countrySlug":515,"region":557,"baseServings":558,"prepMinutes":559,"cookMinutes":518,"difficulty":520,"course":560,"diet":563,"mainIngredients":564,"images":569,"keywords":579,"publishedAt":546,"updatedAt":546,"authorSlug":547},"alloco","Alloco (Ivorian Fried Ripe Plantain)","Alloco","Abidjan",4,15,[561,562],"street-food","side",[524,525,526,527,528],[565,566,567,568],"plantain","onion","tomato","scotch-bonnet",[570,573,575,577],{"alt":571,"src":572},"Golden-brown fried plantain slices piled on a plate with chopped onion, tomato and chilli relish","\u002Fimages\u002Frecipes\u002Falloco\u002Fhero.jpg",{"alt":571,"src":574},"\u002Fimages\u002Frecipes\u002Falloco\u002Fhero-16x9.jpg",{"alt":571,"src":576},"\u002Fimages\u002Frecipes\u002Falloco\u002Fhero-4x3.jpg",{"alt":571,"src":578},"\u002Fimages\u002Frecipes\u002Falloco\u002Fhero-1x1.jpg",[554,580,581,582,583,584],"fried plantain","ivorian street food","ripe plantain","plantain snack","abidjan",{"slug":586,"title":587,"shortTitle":588,"nativeName":588,"countrySlug":515,"region":589,"baseServings":517,"prepMinutes":590,"cookMinutes":591,"restMinutes":592,"difficulty":593,"course":594,"diet":595,"mainIngredients":596,"images":598,"keywords":608,"publishedAt":546,"updatedAt":546,"authorSlug":547},"attieke","Attiéké (Ivorian Fermented Cassava Couscous)","Attiéké","Lagoon coast around Abidjan",60,35,3120,"medium",[562],[524,525,526,527,528],[597],"cassava",[599,602,604,606],{"alt":600,"src":601},"A mound of pale steamed attiéké granules with a fork lifting loose grains from the pile","\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero.jpg",{"alt":600,"src":603},"\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero-16x9.jpg",{"alt":600,"src":605},"\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero-4x3.jpg",{"alt":600,"src":607},"\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero-1x1.jpg",[586,609,610,611,612,613],"fermented cassava","ivorian side dish","cassava couscous","gluten free starch","west african",{"slug":615,"title":616,"shortTitle":617,"nativeName":617,"countrySlug":515,"region":618,"baseServings":517,"prepMinutes":559,"cookMinutes":518,"difficulty":520,"course":619,"diet":621,"mainIngredients":622,"images":625,"keywords":635,"publishedAt":546,"updatedAt":546,"authorSlug":547},"claclo","Claclo (Ivorian Sweet Plantain Fritters)","Claclo","Southern Côte d'Ivoire",[620,561],"snack",[524,525,527,528],[565,623,624],"flour","nutmeg",[626,629,631,633],{"alt":627,"src":628},"Golden plantain fritters with ragged crisp edges piled on a rack, one broken open to show a soft middle","\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero.jpg",{"alt":627,"src":630},"\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero-16x9.jpg",{"alt":627,"src":632},"\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero-4x3.jpg",{"alt":627,"src":634},"\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero-1x1.jpg",[615,636,637,638,639,640],"plantain fritters","ivorian snack","overripe plantain","tatale","west african fritters",{"slug":642,"title":643,"shortTitle":644,"nativeName":645,"countrySlug":515,"region":646,"baseServings":558,"prepMinutes":518,"cookMinutes":647,"difficulty":648,"course":649,"diet":650,"mainIngredients":651,"images":652,"keywords":662,"publishedAt":546,"updatedAt":546,"authorSlug":547},"foutou","Foutou Banane (Pounded Plantain and Cassava)","Foutou Banane","Foutou banane","Southern and central Côte d'Ivoire",40,"hard",[562],[524,525,526,527,528],[565,597],[653,656,658,660],{"alt":654,"src":655},"Two smooth pale balls of pounded plantain and cassava foutou in a bowl beside a dish of sauce","\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero.jpg",{"alt":654,"src":657},"\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero-16x9.jpg",{"alt":654,"src":659},"\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero-4x3.jpg",{"alt":654,"src":661},"\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero-1x1.jpg",[642,663,664,665,610,666],"foutou banane","pounded plantain","cassava fufu","west african starch",{"slug":668,"title":669,"shortTitle":670,"nativeName":670,"countrySlug":515,"region":557,"baseServings":558,"prepMinutes":518,"cookMinutes":518,"difficulty":520,"course":671,"diet":673,"mainIngredients":675,"images":677,"keywords":687,"publishedAt":546,"updatedAt":546,"authorSlug":547},"garba","Garba (Attiéké with Fried Tuna)","Garba",[561,672],"main",[674,526,527,528],"pescatarian",[676,597,566,567],"tuna",[678,681,683,685],{"alt":679,"src":680},"Browned cubes of fried tuna piled on pale attiéké with sliced onion, tomato wedges and ground chilli","\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero.jpg",{"alt":679,"src":682},"\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero-16x9.jpg",{"alt":679,"src":684},"\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero-4x3.jpg",{"alt":679,"src":686},"\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero-1x1.jpg",[668,586,688,581,689,611],"fried tuna","abidjan food",{"slug":512,"title":513,"shortTitle":514,"nativeName":514,"countrySlug":515,"region":516,"baseServings":517,"prepMinutes":518,"cookMinutes":434,"restMinutes":519,"difficulty":520,"course":691,"diet":692,"mainIngredients":693,"images":694,"keywords":699,"publishedAt":546,"updatedAt":546,"authorSlug":547},[522],[524,525,526,527,528],[451,456,460],[695,696,697,698],{"alt":532,"src":533},{"alt":532,"src":535},{"alt":532,"src":537},{"alt":532,"src":539},[512,541,542,543,544,545],{"slug":701,"title":702,"shortTitle":703,"nativeName":704,"countrySlug":515,"region":705,"baseServings":558,"prepMinutes":518,"cookMinutes":706,"restMinutes":707,"difficulty":593,"course":708,"diet":709,"mainIngredients":711,"images":713,"keywords":723,"publishedAt":546,"updatedAt":546,"authorSlug":547},"kedjenou","Kedjenou (Ivorian Sealed-Pot Chicken Stew)","Kedjenou","Kédjénou","Southern forest belt",70,10,[672],[526,527,710],"halal-friendly",[712,567,451,566],"chicken",[714,717,719,721],{"alt":715,"src":716},"Bone-in chicken pieces in a clay pot with collapsed tomato, onion wedges and a whole red chilli","\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero.jpg",{"alt":715,"src":718},"\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero-16x9.jpg",{"alt":715,"src":720},"\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero-4x3.jpg",{"alt":715,"src":722},"\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero-1x1.jpg",[701,724,725,726,727,728],"ivorian chicken stew","sealed pot cooking","canari","guinea fowl","west african stew",{"slug":730,"title":731,"shortTitle":732,"nativeName":733,"countrySlug":515,"region":516,"baseServings":558,"prepMinutes":734,"cookMinutes":735,"difficulty":593,"course":736,"diet":737,"mainIngredients":738,"images":742,"keywords":752,"publishedAt":546,"updatedAt":546,"authorSlug":547},"ivorian-sauce-arachide","Sauce Arachide (Ivorian Groundnut Stew)","Sauce Arachide","Sauce arachide",25,75,[672],[526,527,710],[739,740,567,741],"peanut-butter","beef-chuck","eggplant",[743,746,748,750],{"alt":744,"src":745},"Thick brown groundnut stew with beef cubes and aubergine, served beside a mound of white rice","\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero.jpg",{"alt":744,"src":747},"\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero-16x9.jpg",{"alt":744,"src":749},"\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero-4x3.jpg",{"alt":744,"src":751},"\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero-1x1.jpg",[753,754,755,756,757,758],"sauce arachide","groundnut stew","peanut stew","ivorian beef stew","west african peanut sauce","maafe",{"slug":760,"title":761,"shortTitle":762,"nativeName":763,"countrySlug":515,"region":618,"baseServings":558,"prepMinutes":559,"cookMinutes":591,"difficulty":520,"course":764,"diet":767,"mainIngredients":768,"images":770,"keywords":780,"publishedAt":546,"updatedAt":546,"authorSlug":547},"sauce-claire","Sauce Claire (Light Aubergine and Okra Broth)","Sauce Claire","Sauce claire",[765,766],"soup","sauce",[674,526,527,528],[741,769,567,566],"okra",[771,774,776,778],{"alt":772,"src":773},"A thin cloudy broth in a bowl with pieces of okra, crushed aubergine and flakes of smoked fish","\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero.jpg",{"alt":772,"src":775},"\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero-16x9.jpg",{"alt":772,"src":777},"\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero-4x3.jpg",{"alt":772,"src":779},"\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero-1x1.jpg",[781,782,783,784,785,786],"sauce claire","okra broth","aubergine sauce","ivorian soup","smoked fish stew","garden egg",{"slug":788,"title":789,"shortTitle":790,"nativeName":791,"countrySlug":515,"region":705,"baseServings":517,"prepMinutes":431,"cookMinutes":792,"difficulty":593,"course":793,"diet":794,"mainIngredients":795,"images":797,"keywords":807,"publishedAt":546,"updatedAt":546,"authorSlug":547},"sauce-graine","Sauce Graine (Ivorian Palm Nut Stew)","Sauce Graine","Sauce graine",85,[672],[526,527],[740,796,769,741],"crab",[798,801,803,805],{"alt":799,"src":800},"Deep orange palm nut stew in a pot with beef chunks, crab halves and okra, oil pooling on the surface","\u002Fimages\u002Frecipes\u002Fsauce-graine\u002Fhero.jpg",{"alt":799,"src":802},"\u002Fimages\u002Frecipes\u002Fsauce-graine\u002Fhero-16x9.jpg",{"alt":799,"src":804},"\u002Fimages\u002Frecipes\u002Fsauce-graine\u002Fhero-4x3.jpg",{"alt":799,"src":806},"\u002Fimages\u002Frecipes\u002Fsauce-graine\u002Fhero-1x1.jpg",[808,809,810,811,812,813],"sauce graine","palm nut stew","ivorian sauce","palm nut soup","crab stew","west african cooking",24,false,1788563804617]