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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":438,"variations":440,"ingredients":450,"instructions":476,"pronunciation":502,"substitutions":503,"slug":516,"title":517,"shortTitle":518,"nativeName":519,"countrySlug":520,"baseServings":521,"prepMinutes":434,"cookMinutes":522,"difficulty":523,"course":524,"diet":528,"mainIngredients":534,"images":535,"keywords":545,"publishedAt":551,"updatedAt":551,"authorSlug":552,"summary":553,"localeSlug":516,"alternates":554},[394,397,400,403,406],{"answer":395,"question":396},"Cut off both ends, then run a knife lengthwise along the ridges of the peel, cutting through the skin but not deep into the flesh. Slide your thumb or the edge of a spoon under each strip and lever it off in sections. Green plantain peel is thick and tight and will not strip away like a banana skin.","How do I peel a green plantain?",{"answer":398,"question":399},"The first fry was too hot or too short, so the outside coloured before the starchy interior cooked. Fry at a gentle 150°C for 4 to 5 minutes until the slices are pale gold and a skewer meets no resistance — the colour should barely change at this stage.","Why are my plantains hard and dry inside?",{"answer":401,"question":402},"They are essentially the same technique — green plantain fried, pressed and fried again — under different names across the Caribbean and Latin America. The Haitian version is defined mainly by what accompanies it: pikliz and the fried meats of the fritay platter rather than a garlic dipping sauce.","What is the difference between bannann peze and tostones?",{"answer":404,"question":405},"Not for this dish. Ripe plantains are sweet and soft, so they collapse under the press and their sugars burn in the second fry. Fry ripe plantains once, in thick slices, and you get bannann mi — a different and also excellent side dish.","Can I use ripe yellow plantains?",{"answer":407,"question":408},"It seasons the plantain through rather than only on the surface, and the water that clings turns to steam in the hot oil, which pushes the crust outward and makes it crunchier. Two seconds in the water is enough; any longer and the discs become waterlogged and spit dangerously.","Why dip them in salted water between fryings?",[410,411,412,413,414,415],"Use plantains that are hard and fully green with no yellow. Half-ripe ones burn before they crisp.","Score the peel lengthwise through to the flesh and lift it off in sections — trying to peel it like a banana fails.","Fry first at around 150°C. Too hot and the outside colours before the starchy middle has cooked through.","Press while the slices are still very hot; a cooled plantain cracks apart instead of spreading flat.","Dip the pressed discs in salted water for two seconds before the second fry for a crunchier, better-seasoned crust.","Salt them the second they leave the oil, while the surface is still slick enough for the salt to stick.","🍌","Bannann peze are thick slices of green plantain fried once at a low temperature until they turn pale gold and yield, pressed flat while still hot, then fried a second time in hotter oil until the surface hardens into something between a chip and a chunk of bread. Green plantain is starchy rather than sweet, so the result tastes savoury and faintly nutty, with a crisp shell and a dense, almost potato-like interior. Salted straight out of the oil and served with pikliz, they go beside griyo, fried fish, tasso — essentially anything. The trick is entirely in the two fryings at two different temperatures.","Twice-fried green plantain exists across the Caribbean and Latin America under a dozen names — tostones in Puerto Rico and the Dominican Republic, patacones in Colombia and Ecuador, banann peze in Haiti — and arguing about who invented it is unproductive, since plantains arrived with the Atlantic trade and the technique appeared wherever they grew. Haiti's version is distinguished less by the method than by what it is served with: the pikliz, and the fried meats it accompanies on the fritay platter.\n\nThe pressing is done with a tool called a tostonera, a hinged wooden press, but Haitian street vendors more often use the flat bottom of a can, a plate, or a folded piece of banana leaf and the heel of a hand. What matters is pressing while the plantain is hot and soft, so it spreads without splitting, and pressing evenly so it fries flat rather than curling. Many cooks dip the pressed disc briefly in salted water before the second fry — this seasons it through and, because the water flashes to steam, gives a slightly puffier, crunchier crust.\n\nPlantain ripeness decides the dish. Fully green plantains are hard, starchy and correct for bannann peze; yellow-spotted ones are sweeter and belong to bannann mi, fried once in thick slices as a sweet side. Using a half-ripe plantain here is a common mistake — the sugars caramelise too fast in the second fry and the disc burns before it crisps.\n\nIn Haiti these are everywhere: sold in paper by the roadside, served alongside every restaurant plate, made at home whenever there is oil in the pan. They are also the most forgiving thing in the fritay repertoire, which makes them the sensible place to start if you are cooking Haitian food for the first time.","Bannann peze are a fry-and-eat dish; they go leathery within an hour or two. If you must get ahead, do the first fry and the pressing, then refrigerate the discs for up to 2 days or freeze them flat on a tray for a month, and do the second fry from cold or frozen straight into hot oil. Fully fried ones can be revived for 5 minutes in a 200°C oven, but they will never match the first ten minutes.",[421,422,423,424],"Two-temperature frying explained properly — the low first fry cooks, the hot second fry crisps.","The salted-water dip that Haitian vendors use for a crunchier, better-seasoned disc.","Tells you exactly how to peel a green plantain, which defeats most people the first time.","Uses everyday kitchen objects instead of a tostonera, without any loss of quality.",[426,427,428,429],"Deep heavy frying pan","Tostonera or flat-bottomed can","Slotted spoon","Wire rack",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},11,40,3,15,340,2,260,[439],"Pikliz, griyo or tasso kabrit, and a bowl of sos pwa for dipping.",[441,444,447],{"name":442,"description":443},"Bannann mi","Ripe, yellow-black plantains sliced thick and fried once until the sugars caramelise. Sweet, soft, and served alongside savoury food rather than as a snack.",{"name":445,"description":446},"Garlic bannann peze","The salted dipping water is replaced with garlic water — crushed garlic steeped in warm salted water — so the plantain picks up garlic all the way through.",{"name":448,"description":449},"Piled high with toppings","Pressed plantains used as bases for stewed chicken, avocado or pickled onion, a diaspora habit borrowed from Latin American patacón plates.",[451,456,460,464,467,471],{"qty":433,"ref":452,"name":453,"unit":454,"group":455},"plantain","large green plantains, hard and unripe","piece","For the plantains",{"qty":457,"name":458,"unit":459,"group":455,"noScale":8},600,"neutral oil for frying","ml",{"qty":461,"name":462,"unit":459,"group":463},500,"warm water","For the dipping water",{"qty":436,"name":465,"unit":466,"group":463},"fine salt, for the dipping water","tsp",{"qty":433,"ref":468,"name":469,"unit":470,"group":463,"optional":8},"garlic","garlic, crushed","clove",{"qty":472,"name":473,"unit":474,"group":475},null,"flaky salt, to finish","to taste","To finish",[477,481,484,488,491,495,499],{"tip":478,"text":479,"title":480},"Rubbing a little oil on your hands first stops the sticky sap clinging to them.","Trim both ends of each plantain, score the peel lengthwise along its ridges without cutting deep into the flesh, and lever the strips off with your thumb. Cut the peeled plantains into 3 cm thick rounds.","Peel and cut",{"text":482,"title":483},"Stir the salt into the warm water until it dissolves, add the crushed garlic if using, and set the bowl beside the stove. You will dip the pressed plantains into this between the two fryings.","Mix the dipping water",{"text":485,"title":486,"timerSeconds":487},"Heat the oil to about 150°C and fry the plantain rounds for 4–5 minutes, turning once, until they are pale gold and a skewer slides in without resistance. They should barely colour at this stage.","First fry, low and slow",300,{"text":489,"title":490},"Lift the rounds onto a board and press each one flat to about 1 cm thick with a tostonera, a can or a plate lined with baking paper. Work quickly — cooled plantain cracks and falls apart under pressure.","Press while hot",{"tip":492,"text":493,"title":494},"Wet plantain in hot oil spits violently; blot properly and stand back.","Dunk each pressed disc into the salted water for two seconds, then shake it hard and blot it on a cloth. It should be damp, not dripping, before it goes anywhere near the oil.","Dip and drain",{"text":496,"title":497,"timerSeconds":498},"Raise the oil to 190°C and fry the discs in batches for 2–3 minutes, turning once, until the edges look glassy and deep gold and the surface is hard when tapped with a spoon.","Second fry, hot and fast",180,{"text":500,"title":501},"Drain on a rack, scatter with flaky salt while still glistening, and take them to the table straight away with pikliz. They stiffen and dull within twenty minutes, so nobody should be waiting.","Salt and serve immediately","bah-NAHN peh-ZAY",[504,508,512],{"note":505,"swap":506,"original":507},"Both behave similarly. Ordinary dessert bananas do not work at all — they are far too soft and sweet.","Green cooking banana, or unripe saba banana","Green plantain",{"note":509,"swap":510,"original":511},"Lay a piece of baking paper over the slice first so it does not stick to whatever you press with.","The flat bottom of a tin can, a small plate, or a wide glass","Tostonera press",{"note":513,"swap":514,"original":515},"Lighter and much less messy. The texture is drier and more biscuit-like than the fried version.","Air fryer: 10 minutes at 180°C, press, spray with oil, then 8 minutes at 200°C","Deep frying","haitian-bannann-peze","Bannann Peze (Haitian Pressed Fried Plantains)","Bannann Peze","Bannann peze","haiti",4,20,"easy",[525,526,527],"side","snack","street-food",[529,530,531,532,533],"vegetarian","vegan","gluten-free","dairy-free","nut-free",[452,468],[536,539,541,543],{"alt":537,"src":538},"Golden pressed and twice-fried Haitian plantain discs piled on a plate with pikliz alongside","\u002Fimages\u002Frecipes\u002Fhaitian-bannann-peze\u002Fhero.jpg",{"alt":537,"src":540},"\u002Fimages\u002Frecipes\u002Fhaitian-bannann-peze\u002Fhero-16x9.jpg",{"alt":537,"src":542},"\u002Fimages\u002Frecipes\u002Fhaitian-bannann-peze\u002Fhero-4x3.jpg",{"alt":537,"src":544},"\u002Fimages\u002Frecipes\u002Fhaitian-bannann-peze\u002Fhero-1x1.jpg",[546,547,548,549,550,530],"bannann peze","tostones","fried plantain","haitian side dish","green plantain","2026-08-20","dishroute-kitchen","Green plantain fried soft, flattened under a press, then fried again until the edges go glassy and brittle. Salted hot and eaten with pikliz beside almost every Haitian plate.",{"en":555},"\u002Frecipe\u002Fhaitian-bannann-peze",{"items":557,"total":603,"page":832,"limit":833,"hasMore":834},[558,586,596,627,655,686,718,749,776,806],{"slug":559,"title":560,"shortTitle":561,"nativeName":561,"countrySlug":520,"baseServings":521,"prepMinutes":522,"cookMinutes":434,"difficulty":523,"course":562,"diet":564,"mainIngredients":565,"images":569,"keywords":579,"publishedAt":551,"updatedAt":551,"authorSlug":552},"haitian-akra","Akra (Haitian Malanga Root Fritters)","Akra",[563,526,527],"appetizer",[529,530,531,532,533],[566,468,567,568],"taro","parsley","scotch-bonnet",[570,573,575,577],{"alt":571,"src":572},"Lacy golden Haitian akra malanga fritters flecked with parsley, piled on a rack with lime wedges","\u002Fimages\u002Frecipes\u002Fhaitian-akra\u002Fhero.jpg",{"alt":571,"src":574},"\u002Fimages\u002Frecipes\u002Fhaitian-akra\u002Fhero-16x9.jpg",{"alt":571,"src":576},"\u002Fimages\u002Frecipes\u002Fhaitian-akra\u002Fhero-4x3.jpg",{"alt":571,"src":578},"\u002Fimages\u002Frecipes\u002Fhaitian-akra\u002Fhero-1x1.jpg",[580,581,582,583,584,585],"akra","malanga fritters","taro fritters","haitian street food","fritay","vegan snack",{"slug":516,"title":517,"shortTitle":518,"nativeName":519,"countrySlug":520,"baseServings":521,"prepMinutes":434,"cookMinutes":522,"difficulty":523,"course":587,"diet":588,"mainIngredients":589,"images":590,"keywords":595,"publishedAt":551,"updatedAt":551,"authorSlug":552},[525,526,527],[529,530,531,532,533],[452,468],[591,592,593,594],{"alt":537,"src":538},{"alt":537,"src":540},{"alt":537,"src":542},{"alt":537,"src":544},[546,547,548,549,550,530],{"slug":597,"title":598,"shortTitle":599,"nativeName":600,"countrySlug":520,"region":601,"baseServings":521,"prepMinutes":434,"cookMinutes":602,"restMinutes":603,"difficulty":604,"course":605,"diet":607,"mainIngredients":608,"images":611,"keywords":621,"publishedAt":551,"updatedAt":551,"authorSlug":552},"haitian-diri-djon-djon","Diri Djon Djon (Haitian Black Mushroom Rice)","Diri Djon Djon","Diri djon djon","Nord",35,10,"medium",[606,525],"main",[529,530,531,532,533],[609,610,468,568],"rice","dried-mushrooms",[612,615,617,619],{"alt":613,"src":614},"Bowl of glossy black Haitian djon djon rice flecked with lima beans and sliced scallions","\u002Fimages\u002Frecipes\u002Fhaitian-diri-djon-djon\u002Fhero.jpg",{"alt":613,"src":616},"\u002Fimages\u002Frecipes\u002Fhaitian-diri-djon-djon\u002Fhero-16x9.jpg",{"alt":613,"src":618},"\u002Fimages\u002Frecipes\u002Fhaitian-diri-djon-djon\u002Fhero-4x3.jpg",{"alt":613,"src":620},"\u002Fimages\u002Frecipes\u002Fhaitian-diri-djon-djon\u002Fhero-1x1.jpg",[622,623,624,625,626,530],"diri djon djon","black rice","djon djon mushrooms","haitian rice","caribbean",{"slug":628,"title":629,"shortTitle":630,"nativeName":630,"countrySlug":520,"baseServings":521,"prepMinutes":631,"cookMinutes":632,"restMinutes":633,"difficulty":604,"course":634,"diet":635,"mainIngredients":636,"images":639,"keywords":649,"publishedAt":551,"updatedAt":551,"authorSlug":552},"haitian-griot","Griyo (Haitian Marinated Fried Pork)","Griyo",25,80,480,[606],[531,532],[637,468,638,568],"pork-shoulder","lime",[640,643,645,647],{"alt":641,"src":642},"Crisp-edged cubes of Haitian griyo piled on a platter with pikliz and fried plantains alongside","\u002Fimages\u002Frecipes\u002Fhaitian-griot\u002Fhero.jpg",{"alt":641,"src":644},"\u002Fimages\u002Frecipes\u002Fhaitian-griot\u002Fhero-16x9.jpg",{"alt":641,"src":646},"\u002Fimages\u002Frecipes\u002Fhaitian-griot\u002Fhero-4x3.jpg",{"alt":641,"src":648},"\u002Fimages\u002Frecipes\u002Fhaitian-griot\u002Fhero-1x1.jpg",[650,651,652,653,584,654,626],"griyo","griot","haitian pork","epis","twice-cooked pork",{"slug":656,"title":657,"shortTitle":658,"nativeName":658,"countrySlug":520,"baseServings":659,"prepMinutes":432,"cookMinutes":660,"difficulty":661,"course":662,"diet":663,"mainIngredients":664,"images":670,"keywords":680,"publishedAt":551,"updatedAt":551,"authorSlug":552},"haitian-legim","Legim (Haitian Mashed Vegetable Stew)","Legim",6,150,"hard",[606],[531,532],[665,666,667,668,669],"eggplant","cabbage","carrot","beef-chuck","crab",[671,674,676,678],{"alt":672,"src":673},"Thick dark Haitian legim vegetable stew with beef and crab spooned beside white rice","\u002Fimages\u002Frecipes\u002Fhaitian-legim\u002Fhero.jpg",{"alt":672,"src":675},"\u002Fimages\u002Frecipes\u002Fhaitian-legim\u002Fhero-16x9.jpg",{"alt":672,"src":677},"\u002Fimages\u002Frecipes\u002Fhaitian-legim\u002Fhero-4x3.jpg",{"alt":672,"src":679},"\u002Fimages\u002Frecipes\u002Fhaitian-legim\u002Fhero-1x1.jpg",[681,682,665,683,684,626,685],"legim","haitian vegetable stew","chayote","crab stew","slow-cooked",{"slug":687,"title":688,"shortTitle":689,"nativeName":690,"countrySlug":520,"baseServings":659,"prepMinutes":691,"cookMinutes":692,"restMinutes":693,"difficulty":604,"course":694,"diet":695,"mainIngredients":696,"images":701,"keywords":711,"publishedAt":551,"updatedAt":551,"authorSlug":552},"haitian-pate-kode","Pate Kode (Haitian Spiced Meat Turnovers)","Pate Kode","Pate kòde",45,30,60,[527,526],[533],[697,698,699,700],"flour","ground-beef","butter","onion",[702,705,707,709],{"alt":703,"src":704},"Golden blistered Haitian pate kode turnovers stacked on paper with pikliz in a small bowl","\u002Fimages\u002Frecipes\u002Fhaitian-pate-kode\u002Fhero.jpg",{"alt":703,"src":706},"\u002Fimages\u002Frecipes\u002Fhaitian-pate-kode\u002Fhero-16x9.jpg",{"alt":703,"src":708},"\u002Fimages\u002Frecipes\u002Fhaitian-pate-kode\u002Fhero-4x3.jpg",{"alt":703,"src":710},"\u002Fimages\u002Frecipes\u002Fhaitian-pate-kode\u002Fhero-1x1.jpg",[712,713,714,715,716,717],"pate kode","haitian patty","meat turnover","smoked herring","street food","fried pastry",{"slug":719,"title":720,"shortTitle":721,"nativeName":722,"countrySlug":520,"baseServings":723,"prepMinutes":692,"cookMinutes":724,"restMinutes":693,"difficulty":604,"course":725,"diet":727,"mainIngredients":728,"images":733,"keywords":743,"publishedAt":551,"updatedAt":551,"authorSlug":552},"haitian-pen-patat","Pen Patat (Haitian Sweet Potato Pudding)","Pen Patat","Pen patat",8,95,[726],"dessert",[529,531,533],[729,730,731,732],"sweet-potato","banana","coconut-milk","condensed-milk",[734,737,739,741],{"alt":735,"src":736},"Squares of dark Haitian pen patat sweet potato pudding studded with raisins on a plate","\u002Fimages\u002Frecipes\u002Fhaitian-pen-patat\u002Fhero.jpg",{"alt":735,"src":738},"\u002Fimages\u002Frecipes\u002Fhaitian-pen-patat\u002Fhero-16x9.jpg",{"alt":735,"src":740},"\u002Fimages\u002Frecipes\u002Fhaitian-pen-patat\u002Fhero-4x3.jpg",{"alt":735,"src":742},"\u002Fimages\u002Frecipes\u002Fhaitian-pen-patat\u002Fhero-1x1.jpg",[744,745,746,747,748],"pen patat","haitian sweet potato pudding","coconut milk dessert","star anise","caribbean dessert",{"slug":750,"title":751,"shortTitle":752,"nativeName":752,"countrySlug":520,"baseServings":753,"prepMinutes":631,"cookMinutes":9,"restMinutes":754,"difficulty":523,"course":755,"diet":757,"mainIngredients":758,"images":760,"keywords":770,"publishedAt":551,"updatedAt":551,"authorSlug":552},"haitian-pikliz","Pikliz (Haitian Spicy Pickled Cabbage Relish)","Pikliz",12,1440,[756,525],"sauce",[529,530,531,532,533],[666,667,568,759,638],"vinegar",[761,764,766,768],{"alt":762,"src":763},"Glass jar of Haitian pikliz packed with shredded cabbage, carrot and sliced Scotch bonnet peppers","\u002Fimages\u002Frecipes\u002Fhaitian-pikliz\u002Fhero.jpg",{"alt":762,"src":765},"\u002Fimages\u002Frecipes\u002Fhaitian-pikliz\u002Fhero-16x9.jpg",{"alt":762,"src":767},"\u002Fimages\u002Frecipes\u002Fhaitian-pikliz\u002Fhero-4x3.jpg",{"alt":762,"src":769},"\u002Fimages\u002Frecipes\u002Fhaitian-pikliz\u002Fhero-1x1.jpg",[771,772,773,774,775,626],"pikliz","haitian pickle","scotch bonnet","spicy cabbage relish","condiment",{"slug":777,"title":778,"shortTitle":779,"nativeName":780,"countrySlug":520,"baseServings":659,"prepMinutes":692,"cookMinutes":781,"restMinutes":693,"difficulty":604,"course":782,"diet":784,"mainIngredients":785,"images":789,"keywords":799,"publishedAt":551,"updatedAt":551,"authorSlug":552},"haitian-soup-joumou","Soup Joumou (Haitian Independence Squash Soup)","Soup Joumou","Soup joumou",120,[783,606],"soup",[532],[786,787,788,667,666],"pumpkin","beef-shank","potato",[790,793,795,797],{"alt":791,"src":792},"Bowl of golden Haitian soup joumou with beef, carrot, potato and pasta in thick squash broth","\u002Fimages\u002Frecipes\u002Fhaitian-soup-joumou\u002Fhero.jpg",{"alt":791,"src":794},"\u002Fimages\u002Frecipes\u002Fhaitian-soup-joumou\u002Fhero-16x9.jpg",{"alt":791,"src":796},"\u002Fimages\u002Frecipes\u002Fhaitian-soup-joumou\u002Fhero-4x3.jpg",{"alt":791,"src":798},"\u002Fimages\u002Frecipes\u002Fhaitian-soup-joumou\u002Fhero-1x1.jpg",[800,801,802,803,804,805],"soup joumou","haitian independence soup","squash soup","giraumon","pumpkin beef soup","new year",{"slug":807,"title":808,"shortTitle":809,"nativeName":810,"countrySlug":520,"baseServings":521,"prepMinutes":631,"cookMinutes":724,"restMinutes":811,"difficulty":604,"course":812,"diet":813,"mainIngredients":815,"images":817,"keywords":827,"publishedAt":551,"updatedAt":551,"authorSlug":552},"haitian-tassot-cabrit","Tasso Kabrit (Haitian Twice-Cooked Goat)","Tasso Kabrit","Tasso 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