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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":482,"pronunciation":505,"substitutions":506,"slug":518,"title":519,"shortTitle":520,"nativeName":521,"countrySlug":522,"baseServings":523,"prepMinutes":524,"cookMinutes":9,"restMinutes":525,"difficulty":526,"course":527,"diet":529,"mainIngredients":535,"images":536,"keywords":546,"publishedAt":553,"updatedAt":553,"authorSlug":554,"summary":555,"localeSlug":518,"alternates":556},[394,397,400,403,406],{"answer":395,"question":396},"The dry white pulp inside the fruit of the baobab tree, known as tabaldi in Sudan. The pods are hard and velvety on the outside and contain no juice at all — just chalky pulp coating a mass of seeds. That pulp is naturally very high in acid and vitamin C, which is where the drink gets its sourness. It is sold loose in Sudanese markets and as a powder in African grocers and health shops abroad.","What exactly is gongolez made from?",{"answer":398,"question":399},"The seeds were damaged, almost always by blending or by grinding the soaked mixture instead of rubbing it by hand. Baobab seeds are bitter inside and release that bitterness as soon as they crack. Soak the pulp, work it loose with your fingers, and strain the whole seeds out intact. Over-long soaking beyond about six hours can also start a faint fermentation that reads as bitter.","Why is my drink bitter rather than sour?",{"answer":401,"question":402},"Yes, and it is much less work. Baobab powder is the same pulp already separated from the seeds and sieved, so whisk about 90 g into a litre and a half of cool water, leave it 30 minutes to hydrate fully, then sweeten and chill. Pass it through a sieve once to catch lumps. The flavour is very close, though slightly flatter than pulp soaked fresh from the pod.","Can I use baobab powder instead of whole pods?",{"answer":404,"question":405},"It does if you want it pleasant to drink. The first pass through a normal sieve removes the seeds and the coarse fibrous strands, but a great deal of fine fibre gets through. A second pass through muslin, a nut-milk bag or a very fine mesh takes that out, and the difference between a smooth drink and one that leaves grit in the last mouthful is entirely down to that step.","Does gongolez need to be strained more than once?",{"answer":407,"question":408},"Between three and four hours in cool water is right for pulp taken straight from a pod. Less than two and a lot of it stays stuck to the seeds, which means a weak, thin drink. Beyond six hours, especially in a warm kitchen, the liquid can start to sour further and pick up a fermented note. If you need to soak it longer, put the bowl in the fridge.","How long does the pulp need to soak?",[410,411,412,413,414,415],"Never blend the pulp with the seeds. Broken baobab seeds release a bitterness that no amount of sugar will cover, and a blender will crack them.","Use cool or lukewarm water and give it time. Boiling water does not speed the process up and dulls the sharp, fresh sourness that makes the drink worth making.","Rub the soaked pulp firmly between your fingers under the water. The seeds should come out smooth and reddish-brown when all the white coating is gone.","Strain twice, the second time through muslin or a very fine sieve, or fine fibres will settle as a gritty layer in the bottom of the glass.","Sweeten a little beyond what tastes right at room temperature, because serving it very cold noticeably suppresses sweetness.","Let it settle in the fridge and stir before pouring — the pulp separates and the drink is meant to be uniformly cloudy, not clear on top.","🥤","Gongolez is what you get when the dry, powdery pulp inside a baobab pod is soaked in water and rubbed loose from the seeds. The liquid comes out opaque and pale, the colour of thin milk, and tastes sharply sour with a faint creaminess behind it — somewhere between citrus and yogurt whey, with none of the perfume of a fruit juice. Sweetened and drunk very cold it is genuinely refreshing in a way that sugar alone never manages. In Sudan it belongs to Ramadan evenings, poured alongside the other cold drinks that break a long day of fasting.","The baobab is called tabaldi in Sudan, and it is hard to overstate how present the tree is in the drier western and central parts of the country. It stores water in its trunk, its bark is stripped for rope, its leaves are dried and used in cooking, and its fruit hangs in hard velvety pods that split open on a stone. Inside is not flesh but a dry white pulp clinging to seeds, which is where the drink comes from. The pulp is sold loose in markets by the bag, seeds and all, and buyers judge it by how white and clean it looks.\n\nThe drink has no cooking in it at all, only patience. Pulp goes into cool water for a few hours, then the mixture is worked between the fingers until the white coating dissolves off the seeds and the water turns cloudy and thick. Straining removes the seeds and the fibrous strings, and what remains is sweetened, sometimes flavoured with cardamom or vanilla, and chilled hard. Some households finish it with a little milk or coconut to soften the sourness, which older cooks tend to regard as a modern indulgence rather than an error.\n\nIt sits in a family of Sudanese cold drinks that come out during Ramadan and at gatherings, alongside helo-murr, the fermented sorghum drink that gets most of the attention, and abre, its sweeter relative. Gongolez is the easy one of the group: no fermentation, no fire, nothing that has to be started days ahead. That accessibility is part of why it also travels — the same pulp is drunk as bouye in Senegal and turns up across the Sahel wherever the tree grows, and the powdered form now sold in health-food shops is the same ingredient under a marketing description.","Keep gongolez refrigerated in a sealed bottle for up to 3 days. It separates as it stands, with the pulp settling and a thinner layer rising, so shake or stir well before every pour — this is normal and not a sign it has spoiled. After three days the sourness sharpens and takes on a faintly fermented edge, which some people enjoy and most do not. It freezes well for 2 months either as cubes for chilling a later batch without diluting it, or as lollies. Do not heat it, since warming flattens the acidity and the pulp turns claggy.",[421,422,423,424],"Soaks the pulp in cool water rather than hot, which keeps the flavour clean and the sourness bright.","Explains the hand-rubbing stage properly, since this is where most of the pulp actually comes off the seeds.","Double-strains so the finished drink is smooth instead of carrying gritty fibre in every mouthful.","Sweetens while the liquid is at room temperature, before chilling flattens your sense of how sweet it is.",[426,427,428,429],"Large bowl","Fine sieve","Muslin or nut-milk bag","Jug or bottles for chilling",{"fat":9,"carbs":431,"fiber":432,"sugar":433,"protein":434,"calories":435,"estimated":8},36,9,24,1,145,[437],"Poured over ice at iftar, next to dates, sambusa and a jug of helo-murr.",[439,442,445],{"name":440,"description":441},"Creamy gongolez","Stir 100 ml of coconut milk or a few spoonfuls of condensed milk into the strained drink, which mutes the acidity and turns it into something closer to a milkshake.",{"name":443,"description":444},"Frozen","Sweeten more heavily, pour into small bags or ice-lolly moulds and freeze. The sourness works particularly well as a semi-frozen slush.",{"name":446,"description":447},"Ginger gongolez","Grate a thumb of fresh ginger into the soaking water and strain it out with the seeds, giving the drink a warm edge at the back of the throat.",[449,455,459,464,469,471,478],{"qty":450,"name":451,"note":452,"unit":453,"group":454},250,"baobab pulp with seeds, from 2 to 3 pods","or 90 g packaged baobab powder","g","For the infusion",{"qty":456,"name":457,"unit":458,"group":454,"noScale":8},1.5,"cool water","l",{"qty":460,"name":461,"note":462,"unit":453,"group":463},130,"caster sugar","adjust to taste; add more if serving very cold","To sweeten",{"qty":465,"ref":466,"name":467,"unit":468,"group":463},0.5,"cardamom","ground cardamom","tsp",{"qty":434,"name":470,"unit":468,"group":463,"optional":8},"vanilla extract",{"qty":472,"ref":473,"name":474,"note":475,"unit":476,"group":477,"optional":8},100,"coconut-milk","coconut milk","for the creamy version","ml","To finish",{"qty":479,"name":480,"unit":481,"group":477},null,"ice, to serve","to taste",[483,487,491,495,498,502],{"tip":484,"text":485,"title":486},"Good pulp is chalk-white and dry. Grey or damp-looking pulp has been stored badly and will make a dull drink.","Crack the baobab pods with the back of a heavy knife or against a hard edge and pull out the mass of white pulp and seeds inside, discarding the shell and the red fibrous webbing around it. Break the mass into loose clumps with your hands.","Open the pods and free the pulp",{"text":488,"title":489,"timerSeconds":490},"Put the pulp and seeds in a large bowl, pour over the cool water and leave it to soak for 3 to 4 hours at room temperature. The water will slowly go from clear to cloudy as the pulp begins dissolving off the seeds.","Soak in cool water",14400,{"tip":492,"text":493,"title":494},"Do not put any of this through a blender. Cracked seeds turn the whole batch bitter.","Work the soaked mixture between your fingers under the water for several minutes, squeezing the clumps and rubbing the seeds against each other. Keep going until the liquid is thick and opaque like thin milk and the seeds come up smooth and reddish-brown with no white coating left.","Rub the pulp off the seeds",{"text":496,"title":497},"Pour everything through a sieve to catch the seeds and the coarse fibre, pressing the solids to get the last of the liquid out, then pass it a second time through muslin or a very fine mesh into a jug until no grit remains.","Strain twice",{"text":499,"title":500,"timerSeconds":501},"Stir in the sugar, ground cardamom and vanilla and keep stirring until you cannot feel grains against the base of the jug. Taste and adjust, aiming for a shade sweeter than you want, then refrigerate for at least 2 hours until properly cold.","Sweeten and chill hard",7200,{"text":503,"title":504},"Stir the jug well to bring the settled pulp back through the liquid, then pour over a full glass of ice. Add coconut milk at this point if you want the creamy version, stirring it in glass by glass so the rest stays sharp.","Stir and pour","gon-go-LAYS",[507,511,514],{"note":508,"swap":509,"original":510},"The powder is the same pulp already separated from the seeds, so skip the soaking and whisk it into water. It needs only 30 minutes to hydrate and no straining beyond a quick sieve.","Packaged baobab powder, about 90 g","Baobab pulp from pods",{"note":512,"swap":513,"original":379},"Both dissolve well in the cool liquid. Date syrup darkens the drink from white to beige, which some people mind and some do not.","Honey, or date syrup",{"note":515,"swap":516,"original":517},"Vanilla is the common alternative in Sudanese households and rounds off the sourness more than cardamom does.","Vanilla extract, or a strip of lemon peel steeped in the soaking water","Ground cardamom","gongolez","Gongolez (Sudanese Baobab Fruit Drink)","Gongolez","قنقليز","sudan",6,20,240,"easy",[528],"drink",[530,531,532,533,534],"vegetarian","vegan","gluten-free","dairy-free","nut-free",[466],[537,540,542,544],{"alt":538,"src":539},"Tall glass of cloudy white baobab drink over ice, with a cracked baobab pod and pale pulp beside it","\u002Fimages\u002Frecipes\u002Fgongolez\u002Fhero.jpg",{"alt":538,"src":541},"\u002Fimages\u002Frecipes\u002Fgongolez\u002Fhero-16x9.jpg",{"alt":538,"src":543},"\u002Fimages\u002Frecipes\u002Fgongolez\u002Fhero-1x1.jpg",{"alt":538,"src":545},"\u002Fimages\u002Frecipes\u002Fgongolez\u002Fhero-4x3.jpg",[518,547,548,549,550,551,552],"baobab drink","tabaldi","sudanese drink","ramadan drink","bouye","iftar","2026-08-20","dishroute-kitchen","Chalky white baobab pulp soaked off its seeds in cool water and strained into a tart, milky drink, sweetened, spiced with cardamom and served hard-chilled at iftar.",{"en":557},"\u002Frecipe\u002Fgongolez",{"items":559,"total":831,"page":434,"limit":433,"hasMore":832},[560,595,627,637,664,693,722,752,777,804],{"slug":561,"title":562,"shortTitle":563,"nativeName":564,"countrySlug":522,"baseServings":565,"prepMinutes":566,"cookMinutes":567,"restMinutes":568,"difficulty":526,"course":569,"diet":572,"mainIngredients":574,"images":578,"keywords":588,"publishedAt":553,"updatedAt":553,"authorSlug":554},"agashe","Agashe (Sudanese Peanut-Crusted Grilled Beef)","Agashe","أقاشي",4,25,12,30,[570,571],"street-food","main",[533,532,573],"halal-friendly",[575,576,577],"peanuts","beef-chuck","chili-flakes",[579,582,584,586],{"alt":580,"src":581},"Skewers of peanut-crusted grilled beef over charcoal with raw onion rings and tomato wedges","\u002Fimages\u002Frecipes\u002Fagashe\u002Fhero.jpg",{"alt":580,"src":583},"\u002Fimages\u002Frecipes\u002Fagashe\u002Fhero-16x9.jpg",{"alt":580,"src":585},"\u002Fimages\u002Frecipes\u002Fagashe\u002Fhero-1x1.jpg",{"alt":580,"src":587},"\u002Fimages\u002Frecipes\u002Fagashe\u002Fhero-4x3.jpg",[561,589,590,591,592,593,594],"agashi","peanut crust","grilled beef","sudanese street food","suya","dakwa",{"slug":596,"title":597,"shortTitle":598,"nativeName":599,"countrySlug":522,"baseServings":567,"prepMinutes":524,"cookMinutes":600,"restMinutes":601,"difficulty":526,"course":602,"diet":604,"mainIngredients":605,"images":610,"keywords":620,"publishedAt":553,"updatedAt":553,"authorSlug":554},"sudanese-basbousa","Basbousa (Sudanese Semolina Cake in Lemon Syrup)","Basbousa","بسبوسة",40,90,[603],"dessert",[530],[606,607,608,609],"semolina","yogurt","butter","coconut",[611,614,616,618],{"alt":612,"src":613},"Golden semolina cake cut into diamonds in a tin, each piece topped with a peanut and glossy with syrup","\u002Fimages\u002Frecipes\u002Fsudanese-basbousa\u002Fhero.jpg",{"alt":612,"src":615},"\u002Fimages\u002Frecipes\u002Fsudanese-basbousa\u002Fhero-16x9.jpg",{"alt":612,"src":617},"\u002Fimages\u002Frecipes\u002Fsudanese-basbousa\u002Fhero-1x1.jpg",{"alt":612,"src":619},"\u002Fimages\u002Frecipes\u002Fsudanese-basbousa\u002Fhero-4x3.jpg",[621,622,623,624,625,626],"basbousa","semolina cake","sudanese dessert","syrup cake","coconut semolina","cardamom syrup",{"slug":518,"title":519,"shortTitle":520,"nativeName":521,"countrySlug":522,"baseServings":523,"prepMinutes":524,"cookMinutes":9,"restMinutes":525,"difficulty":526,"course":628,"diet":629,"mainIngredients":630,"images":631,"keywords":636,"publishedAt":553,"updatedAt":553,"authorSlug":554},[528],[530,531,532,533,534],[466],[632,633,634,635],{"alt":538,"src":539},{"alt":538,"src":541},{"alt":538,"src":543},{"alt":538,"src":545},[518,547,548,549,550,551,552],{"slug":638,"title":639,"shortTitle":640,"nativeName":641,"countrySlug":522,"baseServings":565,"prepMinutes":524,"cookMinutes":524,"difficulty":526,"course":642,"diet":643,"mainIngredients":644,"images":649,"keywords":659,"publishedAt":553,"updatedAt":553,"authorSlug":554},"kamounia","Kamounia (Sudanese Cumin Liver and Lung Fry)","Kamounia","كمونية",[571],[533,532,573,534],[645,646,647,648],"cumin","onion","tomato","garlic",[650,653,655,657],{"alt":651,"src":652},"Dark browned pieces of cumin-coated lamb liver and lung in a steel pan with chilli and lemon","\u002Fimages\u002Frecipes\u002Fkamounia\u002Fhero.jpg",{"alt":651,"src":654},"\u002Fimages\u002Frecipes\u002Fkamounia\u002Fhero-16x9.jpg",{"alt":651,"src":656},"\u002Fimages\u002Frecipes\u002Fkamounia\u002Fhero-1x1.jpg",{"alt":651,"src":658},"\u002Fimages\u002Frecipes\u002Fkamounia\u002Fhero-4x3.jpg",[638,645,660,661,662,663],"lamb liver","offal","sudanese","quick fry",{"slug":665,"title":666,"shortTitle":667,"nativeName":668,"countrySlug":522,"baseServings":565,"prepMinutes":524,"cookMinutes":566,"restMinutes":669,"difficulty":670,"course":671,"diet":673,"mainIngredients":674,"images":677,"keywords":687,"publishedAt":553,"updatedAt":553,"authorSlug":554},"kisra","Kisra (Sudanese Fermented Sorghum Crepe)","Kisra","كسرة",1440,"medium",[672],"bread",[530,531,532,533,534],[675,676],"flour","yeast",[678,681,683,685],{"alt":679,"src":680},"Stack of thin pale Sudanese kisra sheets folded on a woven tray beside a bowl of stew","\u002Fimages\u002Frecipes\u002Fkisra\u002Fhero.jpg",{"alt":679,"src":682},"\u002Fimages\u002Frecipes\u002Fkisra\u002Fhero-16x9.jpg",{"alt":679,"src":684},"\u002Fimages\u002Frecipes\u002Fkisra\u002Fhero-1x1.jpg",{"alt":679,"src":686},"\u002Fimages\u002Frecipes\u002Fkisra\u002Fhero-4x3.jpg",[665,688,689,690,691,692],"sorghum flatbread","fermented bread","sudanese bread","injera","gluten-free flatbread",{"slug":694,"title":695,"shortTitle":696,"nativeName":697,"countrySlug":522,"baseServings":565,"prepMinutes":698,"cookMinutes":601,"difficulty":670,"course":699,"diet":700,"mainIngredients":701,"images":705,"keywords":715,"publishedAt":553,"updatedAt":553,"authorSlug":554},"mullah-waika","Mullah Waika (Sudanese Dried Okra Stew)","Mullah Waika","ملاح ويكة",15,[571],[533,532,573,534],[702,703,646,704],"okra","lamb","tomato-paste",[706,709,711,713],{"alt":707,"src":708},"Glossy dark red Sudanese okra stew with chunks of lamb, trailing in a thread from a raised spoon","\u002Fimages\u002Frecipes\u002Fmullah-waika\u002Fhero.jpg",{"alt":707,"src":710},"\u002Fimages\u002Frecipes\u002Fmullah-waika\u002Fhero-16x9.jpg",{"alt":707,"src":712},"\u002Fimages\u002Frecipes\u002Fmullah-waika\u002Fhero-1x1.jpg",{"alt":707,"src":714},"\u002Fimages\u002Frecipes\u002Fmullah-waika\u002Fhero-4x3.jpg",[716,717,718,719,720,721],"mullah waika","weika","dried okra","sudanese stew","okra powder","lamb stew",{"slug":723,"title":724,"shortTitle":725,"nativeName":726,"countrySlug":522,"baseServings":565,"prepMinutes":698,"cookMinutes":524,"restMinutes":524,"difficulty":526,"course":727,"diet":730,"mainIngredients":731,"images":735,"keywords":745,"publishedAt":553,"updatedAt":553,"authorSlug":554},"salata-aswad","Salata Aswad (Sudanese Fried Aubergine and Peanut Salad)","Salata Aswad","سلطة أسود",[728,729],"appetizer","side",[530,532],[732,733,607,734],"eggplant","peanut-butter","lemon",[736,739,741,743],{"alt":737,"src":738},"Bowl of creamy pale Sudanese aubergine and peanut salad topped with green chilli and oil","\u002Fimages\u002Frecipes\u002Fsalata-aswad\u002Fhero.jpg",{"alt":737,"src":740},"\u002Fimages\u002Frecipes\u002Fsalata-aswad\u002Fhero-16x9.jpg",{"alt":737,"src":742},"\u002Fimages\u002Frecipes\u002Fsalata-aswad\u002Fhero-1x1.jpg",{"alt":737,"src":744},"\u002Fimages\u002Frecipes\u002Fsalata-aswad\u002Fhero-4x3.jpg",[746,747,748,749,750,751],"salata aswad","aubergine salad","peanut butter","sudanese salad","eggplant dip","mezze",{"slug":753,"title":754,"shortTitle":755,"nativeName":756,"countrySlug":522,"baseServings":565,"prepMinutes":698,"cookMinutes":698,"difficulty":526,"course":757,"diet":758,"mainIngredients":759,"images":761,"keywords":771,"publishedAt":553,"updatedAt":553,"authorSlug":554},"shaiyah","Shaiyah (Sudanese Quick-Fried Spiced Beef)","Shaiyah","شية",[571],[533,532,573,534],[576,646,760],"black-pepper",[762,765,767,769],{"alt":763,"src":764},"Seared strips of peppery Sudanese beef with softened onion in a black cast-iron 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