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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":431,"serveWith":438,"variations":440,"ingredients":450,"instructions":515,"pronunciation":542,"substitutions":543,"slug":556,"title":557,"shortTitle":558,"nativeName":559,"countrySlug":560,"baseServings":561,"prepMinutes":562,"cookMinutes":563,"restMinutes":464,"difficulty":564,"course":565,"diet":568,"mainIngredients":570,"images":571,"keywords":581,"publishedAt":588,"updatedAt":588,"authorSlug":589,"summary":590,"localeSlug":556,"alternates":591},[394,397,400,403,406],{"answer":395,"question":396},"The filling logic is similar but the pastry is not. Empanada dough is a short, tender pastry that stays dense when cooked, while Haitian pate dough is rolled with butter into a spiral so it separates into flaky layers when fried. A well-made pate shatters; an empanada bites cleanly.","What is the difference between pate kode and an empanada?",{"answer":398,"question":399},"Aransò is heavily salted and smoked herring, sold whole or in fillets in Caribbean and African groceries. Yes, soak it — 20 minutes in hot water, changed once, draws out enough salt to make it edible. Always taste a flake before adding any salt to the filling.","What is smoked herring and do I have to soak it?",{"answer":401,"question":402},"Three usual causes: the dough was rolled too thick, the butter melted into the dough before frying because the filling or the kitchen was warm, or the oil was not hot enough. Chill the assembled pate for 15 minutes before frying and keep the oil at a steady 175°C.","Why did my pate not puff up?",{"answer":404,"question":405},"Yes, and it is the sensible way to do it. Assemble them completely, freeze them in a single layer on a tray, then transfer to a bag. Fry straight from frozen, adding about two minutes to the cooking time. They come out as good as freshly assembled ones.","Can I make pate ahead for a party?",{"answer":407,"question":408},"Noticeably hot. Because the pastry is rich and mild, the filling has to be seasoned well past what would seem right on its own — plenty of garlic, black pepper and at least half a Scotch bonnet per batch. Vendors serve pikliz alongside for people who still want more.","How spicy should the filling be?",[410,411,412,413,414,415],"Roll the dough as thin as you dare before buttering — thick dough gives bready pate instead of flaky ones.","Let the filling cool completely before it touches the pastry, or the butter melts and the layers glue shut.","Seal the edges with a fork and press firmly; a leaking pate dumps filling into the oil and ruins the batch.","Fry at a steady 175°C. Too hot and the outside colours before the layers separate; too cool and they drink oil.","Do not overfill. A rounded tablespoon per pate leaves enough margin to seal and lets the pastry puff properly.","Soak smoked herring in hot water for 20 minutes and taste it before salting the filling — it can be extremely salty.","🥟","Pate kode are Haitian turnovers: a rolled, butter-layered dough folded around a highly seasoned filling of ground beef, smoked herring or chicken, then fried until the pastry puffs into brittle, blistered leaves. Bite one and it shatters, then gives way to a filling that is salty, garlicky and pointedly hot from Scotch bonnet. They are breakfast, they are a snack at eleven, they are what you buy from the woman with the glass case near the tap-tap stop. The dough is closer to a rough puff than to empanada pastry, and the layering — rolling, buttering, folding, rolling again — is what separates a real pate from a fried dumpling.","Pate belong to the same French-inflected pastry culture that gave Haiti its bakeries and its patisserie habit, filtered through a street-food economy where everything is fried to order in a shallow pan of oil. The name is simply the French pâté in the old sense of a filled pastry, and the kode part refers to the crimped, corded edge sealed by hand or pressed with a fork. Every Haitian town has vendors who are known specifically for theirs, and the differences people argue about are the flakiness of the dough and the heat of the filling.\n\nThe filling roster reflects what keeps without refrigeration. Smoked herring (aransò) is the classic and the most Haitian — soaked to draw out salt, then flaked and cooked hard with epis, onion and tomato paste. Ground beef and shredded chicken are the other standards, and cod or salt fish shows up along the coast. What they share is aggressive seasoning: because the pastry is rich and neutral, an under-seasoned filling produces a dull pate, so cooks push the salt, garlic and pepper further than they would for a plate of food.\n\nThe dough is a laminated shortcut. Rather than the folding-and-chilling routine of true puff pastry, Haitian cooks make a simple dough, roll it thin, spread it with softened butter or shortening, roll it up like a carpet, cut it into pieces and roll each piece out again. The spiral traps fat in layers, and when the pate hits hot oil the water in that fat turns to steam and pushes the layers apart. It takes about twenty minutes and gets most of the way to real puff pastry, which is why nobody in a hurry bothers with the long version.\n\nFried pate are eaten standing up, in paper, often with a bottle of cola and a spoonful of pikliz. Baked versions exist and are common in diaspora kitchens where nobody wants a pan of oil, and while they are perfectly pleasant they lose the blistering that gives the street version its name and its texture.","Fried pate are best within a couple of hours. They keep 2 days refrigerated and come back well in a 190°C oven for 8 minutes — never a microwave, which turns the layers leathery. Unfried, assembled pate freeze excellently: freeze them flat on a tray, bag them, then fry from frozen with 2 extra minutes in the oil. The filling alone keeps 3 days refrigerated.",[421,422,423,424],"A rolled-and-buttered dough that genuinely layers, without the chilling routine of full puff pastry.","Both classic fillings covered: spiced ground beef and the smoked herring version most Haitians consider definitive.","Sealing and frying detail that stops pate from bursting and flooding the oil.","A baked option given honestly, with a clear statement of what you lose by using it.",[426,427,428,429,430],"Rolling pin","Large mixing bowl","Deep heavy pan or fryer","Slotted spoon","Kitchen thermometer",{"fat":432,"carbs":433,"fiber":434,"sodium":435,"protein":436,"calories":437,"estimated":8},25,42,2,720,20,470,[439],"Pikliz, and a cold drink. Street pate are eaten in paper, standing up, with nothing else on the plate.",[441,444,447],{"name":442,"description":443},"Pate ak aransò","Smoked herring filling — soaked, flaked and cooked down with epis, onion, tomato paste and Scotch bonnet. The version most Haitians name first.",{"name":445,"description":446},"Pate poul","Shredded chicken cooked in epis with a little of its own stock, milder than the herring and the usual choice for children.",{"name":448,"description":449},"Pate legim","A meatless filling of finely chopped cabbage, carrot and bell pepper stewed hard with epis until dry — common during Lent.",[451,457,460,463,467,471,474,479,483,488,491,495,499,501,505,508,511],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},500,"flour","plain flour","g","For the dough",{"qty":434,"name":458,"unit":459,"group":456},"fine salt","tsp",{"qty":461,"name":462,"unit":459,"group":456},1,"caster sugar",{"qty":464,"ref":465,"name":466,"unit":455,"group":456},60,"butter","cold butter, cubed, for the dough",{"qty":468,"name":469,"unit":470,"group":456},250,"cold water","ml",{"qty":472,"ref":465,"name":473,"unit":455,"group":456},120,"softened butter or shortening, for layering",{"qty":452,"ref":475,"name":476,"note":477,"unit":455,"group":478},"ground-beef","ground beef","or 300 g soaked smoked herring, flaked","For the filling",{"qty":461,"ref":480,"name":481,"unit":482,"group":478},"onion","onion, finely chopped","piece",{"qty":484,"ref":485,"name":486,"unit":487,"group":478},5,"garlic","garlic, minced","clove",{"qty":461,"ref":489,"name":490,"unit":482,"group":478},"bell-pepper","green bell pepper, finely diced",{"qty":492,"ref":493,"name":494,"unit":482,"group":478},3,"scallions","scallions, sliced",{"qty":434,"ref":496,"name":497,"unit":498,"group":478},"tomato-paste","tomato paste","tbsp",{"qty":434,"name":500,"unit":498,"group":478},"epis (Haitian green seasoning)",{"qty":502,"ref":503,"name":504,"unit":482,"group":478},0.5,"scotch-bonnet","Scotch bonnet, finely chopped",{"qty":492,"ref":506,"name":507,"unit":482,"group":478},"thyme","fresh thyme sprigs, leaves picked",{"qty":461,"ref":509,"name":510,"unit":482,"group":478},"lime","lime, juiced",{"qty":461,"name":512,"unit":513,"group":514,"noScale":8},"neutral oil for frying","l","For frying",[516,520,524,527,531,535,539],{"text":517,"title":518,"timerSeconds":519},"Rub the cold cubed butter into the flour, salt and sugar until the mixture looks like coarse sand, then add the water gradually and bring it together into a firm, slightly rough dough. Knead for two minutes, wrap and rest for 30 minutes at room temperature.","Make the dough",1800,{"tip":521,"text":522,"title":523,"timerSeconds":435},"Season hard and taste — a filling that seems slightly too salty on its own is about right inside pastry.","Fry the onion, garlic, bell pepper and scallions in a little oil until soft, add the beef and break it up until no pink remains, then stir in the tomato paste, epis, Scotch bonnet and thyme. Cook until the mixture is dry and glossy with no liquid in the pan, about 12 minutes.","Cook the filling",{"text":525,"title":526},"Squeeze in the lime juice, spread the filling on a plate and cool it completely, ideally in the fridge. Warm filling melts the butter in the dough and the layers will fuse instead of separating.","Cool the filling",{"tip":528,"text":529,"title":530},"The spiral is what makes the layers — roll it tight and even.","Roll the dough into a large rectangle about 3 mm thick, spread the softened butter evenly over the whole surface, then roll it up tightly from the long side like a carpet. Cut the roll into 12 pieces.","Laminate the dough",{"text":532,"title":533,"timerSeconds":534},"Roll each piece cut-side down into a thin oval, spoon a rounded tablespoon of cold filling onto one half, fold over and press the edges firmly, then crimp them with a fork. Chill the assembled pate for 15 minutes.","Fill and seal",900,{"text":536,"title":537,"timerSeconds":538},"Heat the oil to 175°C and fry the pate three or four at a time for 4–5 minutes, turning once, until they are deep gold and the surface has puffed into visible blisters and ridges. Lift them onto a rack, not paper, so the bottoms stay crisp.","Fry until blistered",300,{"text":540,"title":541},"Rest the pate for two minutes so the filling stops scalding, then serve them straight away with pikliz on the side. They are at their best within the first hour.","Serve hot","PAHT ko-DAY",[544,548,552],{"note":545,"swap":546,"original":547},"Salt cod needs longer soaking, ideally overnight with a change of water. Tinned mackerel is far milder but works for a quick version.","Salt cod, soaked and flaked, or tinned mackerel","Smoked herring (aransò)",{"note":549,"swap":550,"original":551},"Shortening is what most Haitian vendors use; it stays solid longer in a warm kitchen and gives slightly crisper layers than butter.","Vegetable shortening or margarine","Butter for laminating",{"note":553,"swap":554,"original":555},"Baked pate are lighter and cleaner but do not blister. Good for a batch of thirty; not the street texture.","Brush with beaten egg and bake at 200°C for 22–25 minutes","Deep frying","haitian-pate-kode","Pate Kode (Haitian Spiced Meat Turnovers)","Pate Kode","Pate kòde","haiti",6,45,30,"medium",[566,567],"street-food","snack",[569],"nut-free",[453,475,465,480],[572,575,577,579],{"alt":573,"src":574},"Golden blistered Haitian pate kode turnovers stacked on paper with pikliz in a small bowl","\u002Fimages\u002Frecipes\u002Fhaitian-pate-kode\u002Fhero.jpg",{"alt":573,"src":576},"\u002Fimages\u002Frecipes\u002Fhaitian-pate-kode\u002Fhero-16x9.jpg",{"alt":573,"src":578},"\u002Fimages\u002Frecipes\u002Fhaitian-pate-kode\u002Fhero-4x3.jpg",{"alt":573,"src":580},"\u002Fimages\u002Frecipes\u002Fhaitian-pate-kode\u002Fhero-1x1.jpg",[582,583,584,585,586,587],"pate kode","haitian patty","meat turnover","smoked herring","street food","fried pastry","2026-08-20","dishroute-kitchen","Layered Haitian pastry folded around spiced beef or smoked herring and fried until it blisters into flaky sheets — sold from street stands from breakfast until the oil runs cold.",{"en":592},"\u002Frecipe\u002Fhaitian-pate-kode",{"items":594,"total":662,"page":461,"limit":865,"hasMore":866},[595,629,655,685,711,742,752,783,810,839],{"slug":596,"title":597,"shortTitle":598,"nativeName":598,"countrySlug":560,"baseServings":599,"prepMinutes":436,"cookMinutes":600,"difficulty":601,"course":602,"diet":604,"mainIngredients":609,"images":612,"keywords":622,"publishedAt":588,"updatedAt":588,"authorSlug":589},"haitian-akra","Akra (Haitian Malanga Root Fritters)","Akra",4,15,"easy",[603,567,566],"appetizer",[605,606,607,608,569],"vegetarian","vegan","gluten-free","dairy-free",[610,485,611,503],"taro","parsley",[613,616,618,620],{"alt":614,"src":615},"Lacy golden Haitian akra malanga fritters flecked with parsley, piled on a rack with lime wedges","\u002Fimages\u002Frecipes\u002Fhaitian-akra\u002Fhero.jpg",{"alt":614,"src":617},"\u002Fimages\u002Frecipes\u002Fhaitian-akra\u002Fhero-16x9.jpg",{"alt":614,"src":619},"\u002Fimages\u002Frecipes\u002Fhaitian-akra\u002Fhero-4x3.jpg",{"alt":614,"src":621},"\u002Fimages\u002Frecipes\u002Fhaitian-akra\u002Fhero-1x1.jpg",[623,624,625,626,627,628],"akra","malanga fritters","taro fritters","haitian street food","fritay","vegan snack",{"slug":630,"title":631,"shortTitle":632,"nativeName":633,"countrySlug":560,"baseServings":599,"prepMinutes":600,"cookMinutes":436,"difficulty":601,"course":634,"diet":636,"mainIngredients":637,"images":639,"keywords":649,"publishedAt":588,"updatedAt":588,"authorSlug":589},"haitian-bannann-peze","Bannann Peze (Haitian Pressed Fried Plantains)","Bannann Peze","Bannann peze",[635,567,566],"side",[605,606,607,608,569],[638,485],"plantain",[640,643,645,647],{"alt":641,"src":642},"Golden pressed and twice-fried Haitian plantain discs piled on a plate with pikliz alongside","\u002Fimages\u002Frecipes\u002Fhaitian-bannann-peze\u002Fhero.jpg",{"alt":641,"src":644},"\u002Fimages\u002Frecipes\u002Fhaitian-bannann-peze\u002Fhero-16x9.jpg",{"alt":641,"src":646},"\u002Fimages\u002Frecipes\u002Fhaitian-bannann-peze\u002Fhero-4x3.jpg",{"alt":641,"src":648},"\u002Fimages\u002Frecipes\u002Fhaitian-bannann-peze\u002Fhero-1x1.jpg",[650,651,652,653,654,606],"bannann peze","tostones","fried plantain","haitian side dish","green plantain",{"slug":656,"title":657,"shortTitle":658,"nativeName":659,"countrySlug":560,"region":660,"baseServings":599,"prepMinutes":600,"cookMinutes":661,"restMinutes":662,"difficulty":564,"course":663,"diet":665,"mainIngredients":666,"images":669,"keywords":679,"publishedAt":588,"updatedAt":588,"authorSlug":589},"haitian-diri-djon-djon","Diri Djon Djon (Haitian Black Mushroom Rice)","Diri Djon Djon","Diri djon djon","Nord",35,10,[664,635],"main",[605,606,607,608,569],[667,668,485,503],"rice","dried-mushrooms",[670,673,675,677],{"alt":671,"src":672},"Bowl of glossy black Haitian djon djon rice flecked with lima beans and sliced scallions","\u002Fimages\u002Frecipes\u002Fhaitian-diri-djon-djon\u002Fhero.jpg",{"alt":671,"src":674},"\u002Fimages\u002Frecipes\u002Fhaitian-diri-djon-djon\u002Fhero-16x9.jpg",{"alt":671,"src":676},"\u002Fimages\u002Frecipes\u002Fhaitian-diri-djon-djon\u002Fhero-4x3.jpg",{"alt":671,"src":678},"\u002Fimages\u002Frecipes\u002Fhaitian-diri-djon-djon\u002Fhero-1x1.jpg",[680,681,682,683,684,606],"diri djon djon","black rice","djon djon mushrooms","haitian rice","caribbean",{"slug":686,"title":687,"shortTitle":688,"nativeName":688,"countrySlug":560,"baseServings":599,"prepMinutes":432,"cookMinutes":689,"restMinutes":690,"difficulty":564,"course":691,"diet":692,"mainIngredients":693,"images":695,"keywords":705,"publishedAt":588,"updatedAt":588,"authorSlug":589},"haitian-griot","Griyo (Haitian Marinated Fried Pork)","Griyo",80,480,[664],[607,608],[694,485,509,503],"pork-shoulder",[696,699,701,703],{"alt":697,"src":698},"Crisp-edged cubes of Haitian griyo piled on a platter with pikliz and fried plantains alongside","\u002Fimages\u002Frecipes\u002Fhaitian-griot\u002Fhero.jpg",{"alt":697,"src":700},"\u002Fimages\u002Frecipes\u002Fhaitian-griot\u002Fhero-16x9.jpg",{"alt":697,"src":702},"\u002Fimages\u002Frecipes\u002Fhaitian-griot\u002Fhero-4x3.jpg",{"alt":697,"src":704},"\u002Fimages\u002Frecipes\u002Fhaitian-griot\u002Fhero-1x1.jpg",[706,707,708,709,627,710,684],"griyo","griot","haitian pork","epis","twice-cooked pork",{"slug":712,"title":713,"shortTitle":714,"nativeName":714,"countrySlug":560,"baseServings":561,"prepMinutes":715,"cookMinutes":716,"difficulty":717,"course":718,"diet":719,"mainIngredients":720,"images":726,"keywords":736,"publishedAt":588,"updatedAt":588,"authorSlug":589},"haitian-legim","Legim (Haitian Mashed Vegetable Stew)","Legim",40,150,"hard",[664],[607,608],[721,722,723,724,725],"eggplant","cabbage","carrot","beef-chuck","crab",[727,730,732,734],{"alt":728,"src":729},"Thick dark Haitian legim vegetable stew with beef and crab spooned beside white rice","\u002Fimages\u002Frecipes\u002Fhaitian-legim\u002Fhero.jpg",{"alt":728,"src":731},"\u002Fimages\u002Frecipes\u002Fhaitian-legim\u002Fhero-16x9.jpg",{"alt":728,"src":733},"\u002Fimages\u002Frecipes\u002Fhaitian-legim\u002Fhero-4x3.jpg",{"alt":728,"src":735},"\u002Fimages\u002Frecipes\u002Fhaitian-legim\u002Fhero-1x1.jpg",[737,738,721,739,740,684,741],"legim","haitian vegetable stew","chayote","crab stew","slow-cooked",{"slug":556,"title":557,"shortTitle":558,"nativeName":559,"countrySlug":560,"baseServings":561,"prepMinutes":562,"cookMinutes":563,"restMinutes":464,"difficulty":564,"course":743,"diet":744,"mainIngredients":745,"images":746,"keywords":751,"publishedAt":588,"updatedAt":588,"authorSlug":589},[566,567],[569],[453,475,465,480],[747,748,749,750],{"alt":573,"src":574},{"alt":573,"src":576},{"alt":573,"src":578},{"alt":573,"src":580},[582,583,584,585,586,587],{"slug":753,"title":754,"shortTitle":755,"nativeName":756,"countrySlug":560,"baseServings":757,"prepMinutes":563,"cookMinutes":758,"restMinutes":464,"difficulty":564,"course":759,"diet":761,"mainIngredients":762,"images":767,"keywords":777,"publishedAt":588,"updatedAt":588,"authorSlug":589},"haitian-pen-patat","Pen Patat (Haitian Sweet Potato Pudding)","Pen Patat","Pen patat",8,95,[760],"dessert",[605,607,569],[763,764,765,766],"sweet-potato","banana","coconut-milk","condensed-milk",[768,771,773,775],{"alt":769,"src":770},"Squares of dark Haitian pen patat sweet potato pudding studded with raisins on a plate","\u002Fimages\u002Frecipes\u002Fhaitian-pen-patat\u002Fhero.jpg",{"alt":769,"src":772},"\u002Fimages\u002Frecipes\u002Fhaitian-pen-patat\u002Fhero-16x9.jpg",{"alt":769,"src":774},"\u002Fimages\u002Frecipes\u002Fhaitian-pen-patat\u002Fhero-4x3.jpg",{"alt":769,"src":776},"\u002Fimages\u002Frecipes\u002Fhaitian-pen-patat\u002Fhero-1x1.jpg",[778,779,780,781,782],"pen patat","haitian sweet potato pudding","coconut milk dessert","star anise","caribbean dessert",{"slug":784,"title":785,"shortTitle":786,"nativeName":786,"countrySlug":560,"baseServings":787,"prepMinutes":432,"cookMinutes":9,"restMinutes":788,"difficulty":601,"course":789,"diet":791,"mainIngredients":792,"images":794,"keywords":804,"publishedAt":588,"updatedAt":588,"authorSlug":589},"haitian-pikliz","Pikliz (Haitian Spicy Pickled Cabbage Relish)","Pikliz",12,1440,[790,635],"sauce",[605,606,607,608,569],[722,723,503,793,509],"vinegar",[795,798,800,802],{"alt":796,"src":797},"Glass jar of Haitian pikliz packed with shredded cabbage, carrot and sliced Scotch bonnet peppers","\u002Fimages\u002Frecipes\u002Fhaitian-pikliz\u002Fhero.jpg",{"alt":796,"src":799},"\u002Fimages\u002Frecipes\u002Fhaitian-pikliz\u002Fhero-16x9.jpg",{"alt":796,"src":801},"\u002Fimages\u002Frecipes\u002Fhaitian-pikliz\u002Fhero-4x3.jpg",{"alt":796,"src":803},"\u002Fimages\u002Frecipes\u002Fhaitian-pikliz\u002Fhero-1x1.jpg",[805,806,807,808,809,684],"pikliz","haitian pickle","scotch bonnet","spicy cabbage relish","condiment",{"slug":811,"title":812,"shortTitle":813,"nativeName":814,"countrySlug":560,"baseServings":561,"prepMinutes":563,"cookMinutes":472,"restMinutes":464,"difficulty":564,"course":815,"diet":817,"mainIngredients":818,"images":822,"keywords":832,"publishedAt":588,"updatedAt":588,"authorSlug":589},"haitian-soup-joumou","Soup Joumou (Haitian Independence Squash Soup)","Soup Joumou","Soup joumou",[816,664],"soup",[608],[819,820,821,723,722],"pumpkin","beef-shank","potato",[823,826,828,830],{"alt":824,"src":825},"Bowl of golden Haitian soup joumou with beef, carrot, potato and pasta in thick squash 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