[{"data":1,"prerenderedAt":873},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:hornado:en":392,"recipe:country:ecuador":591},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge 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":439,"variations":441,"ingredients":451,"instructions":512,"pronunciation":540,"substitutions":541,"slug":554,"title":555,"shortTitle":556,"nativeName":556,"countrySlug":557,"region":558,"baseServings":559,"prepMinutes":560,"cookMinutes":561,"restMinutes":562,"difficulty":563,"course":564,"diet":566,"mainIngredients":568,"images":569,"keywords":579,"publishedAt":586,"updatedAt":586,"authorSlug":587,"summary":588,"localeSlug":554,"alternates":589},[394,397,400,403,406],{"answer":395,"question":396},"No, but you should know what you are missing. A traditional horno gives faint smoke and extremely even radiant heat over many hours. A domestic oven at a low temperature reproduces the texture and almost all of the flavor; the smoke is the part you cannot fake, and a home cook should not try to compensate with liquid smoke, which tastes nothing like it.","Do I need a wood-fired oven to make hornado?",{"answer":398,"question":399},"Moisture, almost always. The skin must be dry and salted immediately before it goes into a very hot oven, and it must not be covered or basted during that stage. Uneven thickness is the other common cause — thick patches need longer, so cut them away and finish them separately under a grill rather than overcooking the meat waiting for them.","Why is my crackling chewy instead of crisp?",{"answer":401,"question":402},"Agrio is the thin, sour sauce served over hornado, made from chopped onion and tomato with chicha or beer, a little panela and lime. You can skip it, but the plate becomes much heavier — its job is to cut through several hours of rendered pork fat, and highland cooks treat it as part of the dish rather than a condiment.","What is agrio and can I skip it?",{"answer":404,"question":405},"Twelve hours is the minimum for the garlic and cumin to travel into the meat, and 24 hours is better. Beyond about 36 hours the acidity in the beer starts to break down the surface texture and the outer centimetre turns slightly mushy, so a full day is the sweet spot.","How far ahead can I marinate the pork?",{"answer":407,"question":408},"Count on about 350 g of raw bone-in shoulder per adult, which lands at roughly 200 g of cooked meat once the bone and rendered fat are gone. A 3 kg shoulder feeds eight people comfortably when it is served the traditional way, with hominy, potato patties and salad filling out the plate.","How much pork do I need per person?",[410,411,412,413,414,415],"Ask the butcher for bone-in shoulder with the skin left on and scored. The bone keeps the meat moist for hours and the skin is the entire point.","Dry the skin properly before the final blast — pat it, then leave it uncovered in the oven for a few minutes. Wet skin steams into leather instead of puffing.","Push the garlic paste into slits at least 4 cm deep, spaced a hand-width apart. Surface rubs season a centimetre of meat and nothing beyond it.","Salt the skin separately and generously right before the high-heat stage. Salt in the marinade will have dissolved and drawn moisture back to the surface.","Keep the roasting liquid. Skim the fat, reduce what is left, and you have the jugo that goes over the mote and the potato patties.","If the crackling refuses to blister in patches, cut those pieces off and finish them alone under a hot grill for two or three minutes, watching constantly.","🐖","Hornado is the roast pork of the Ecuadorian highlands: meat driven full of garlic and cumin, wetted with beer or fermented corn chicha, and cooked slowly until it can be pulled apart with a serving fork while the skin above it turns into brittle, bubbled crackling. The flesh tastes deeply savory and faintly sour from the marinade rather than sweet, and the fat renders into juices that get spooned back over everything on the plate. In its home setting it is market food, carved to order by a woman standing behind an entire pig, and sold with hominy, potato patties and a sharp onion sauce. This version scales it down to a bone-in shoulder and a domestic oven.","Every highland market town in Ecuador has its hornado women. They work behind long counters with a whole roasted pig laid out in front of them, carving to order with a heavy knife, tearing off shards of skin, and pressing a spoonful of juice into the plate before handing it over. The pig is usually marinated for a day, then cooked overnight in a wood-fired brick oven — the horno the dish is named for — which is where the smoke note and the very even, gentle heat come from. Cuenca, Ambato and Latacunga all argue for their own version, and the differences are real but small: the ratio of garlic to cumin, whether beer or chicha de jora goes into the marinade, how dark the achiote is allowed to get.\n\nBeing honest about the home version matters. Nobody is roasting a whole animal in a domestic oven, and without a wood-fired chamber you lose the faint smoke and the extremely long, low, radiant heat that makes market hornado what it is. What you can reproduce faithfully is everything else: the deep garlic-and-cumin seasoning pushed into the meat rather than rubbed on the outside, the sour beer marinade, the many hours at low temperature, and the final hot blast that turns the skin. A bone-in shoulder handled this way gets genuinely close.\n\nThe plate around the pork is not negotiable. Mote — the big soft hominy kernels of the Andes — soaks up the juices, llapingachos sit alongside, avocado cools things down, and a bowl of agrio goes over the top: a thin sharp sauce of onion, tomato and chicha or beer that cuts the fat immediately. Ordering hornado without agrio in Cuenca would strike the person serving you as an odd thing to do.","Carved pork keeps 3 days refrigerated in its skimmed juices and freezes well for 3 months. Reheat it covered with a splash of the liquid at 150°C so it steams rather than dries. Crackling must be stored separately at room temperature in an open container — sealed in the fridge it goes soft within hours, and no amount of reheating brings back the shatter.",[421,422,423,424],"Seasons the meat from the inside by piercing and packing the paste into the flesh, not just smearing it on the surface.","Splits the cooking into two temperatures, so the meat gets hours of gentle heat and the skin still gets its final blast.","Says plainly what a home oven cannot reproduce and what it can, instead of pretending a shoulder equals a whole pig.","Includes the agrio sauce, which is what makes several hours of rich pork eatable in quantity.",[426,427,428,429,430],"Deep roasting tin","Sharp knife for scoring","Aluminium foil","Mortar and pestle or small blender","Meat fork or two forks for pulling",{"fat":432,"carbs":433,"fiber":434,"sugar":435,"sodium":436,"protein":437,"calories":438,"estimated":8},46,9,1,5,1180,57,690,[440],"Mote, llapingachos, avocado slices, tomato and onion salad, and a bowl of agrio to spoon over the meat.",[442,445,448],{"name":443,"description":444},"Fritada","The other great Ecuadorian pork dish: cubes of shoulder simmered in water and orange juice until the liquid evaporates, then fried in their own rendered fat until crisp at the edges.",{"name":446,"description":447},"Hornado de chancho tierno","Made with a young, smaller pig, which cooks faster and gives thinner, glassier crackling and much milder-tasting meat.",{"name":449,"description":450},"Tortillas de papa instead of llapingachos","Some Cuenca stalls serve flat potato cakes without a cheese filling, cooked in the pork fat itself, which changes the plate considerably.",[452,458,464,469,472,475,479,481,485,489,492,495,498,501,504,507,510],{"qty":453,"ref":454,"name":455,"unit":456,"group":457},3,"pork-shoulder","bone-in pork shoulder, skin on and scored","kg","For the pork",{"qty":459,"ref":460,"name":461,"unit":462,"group":463},20,"garlic","garlic cloves, peeled","clove","For the marinade",{"qty":465,"ref":466,"name":467,"unit":468,"group":463},2,"cumin","ground cumin","tbsp",{"qty":434,"ref":470,"name":471,"unit":468,"group":463},"black-pepper","coarsely ground black pepper",{"qty":434,"ref":473,"name":474,"unit":468,"group":463},"oregano","dried oregano",{"qty":453,"ref":476,"name":477,"note":478,"unit":468,"group":463},"achiote","achiote oil","warm 4 tbsp oil with 1½ tbsp achiote seeds, then strain",{"qty":453,"name":480,"unit":468,"group":463},"coarse salt, plus more for the skin",{"qty":482,"name":483,"unit":484,"group":463},500,"lager beer, or chicha de jora","ml",{"qty":465,"ref":486,"name":487,"unit":488,"group":463},"orange","oranges, juiced","piece",{"qty":465,"ref":490,"name":491,"unit":488,"group":463},"onion","white onions, thickly sliced, for the tin",{"qty":434,"ref":490,"name":493,"unit":488,"group":494},"red onion, finely chopped","For the agrio",{"qty":465,"ref":496,"name":497,"unit":488,"group":494},"tomato","tomatoes, seeded and finely chopped",{"qty":499,"name":500,"unit":484,"group":494},150,"beer or chicha",{"qty":434,"ref":502,"name":503,"unit":468,"group":494},"brown-sugar","grated panela or dark brown sugar",{"qty":434,"ref":505,"name":506,"unit":488,"group":494},"lime","lime, juiced",{"qty":453,"ref":508,"name":509,"unit":468,"group":494},"cilantro","cilantro, chopped",{"qty":434,"name":511,"unit":488,"group":494,"optional":8},"fresh hot chile, minced",[513,516,520,524,528,533,537],{"text":514,"title":515},"Pound the garlic to a rough paste with the salt, then work in the cumin, black pepper, oregano and achiote oil until you have a thick orange slurry that smells overwhelmingly of garlic and toasted cumin.","Make the seasoning paste",{"tip":517,"text":518,"title":519},"Paste on the skin burns during the final blast and stops it from blistering evenly.","Stab the shoulder all over with a narrow knife, going 4 to 5 cm deep and spacing the cuts about a hand-width apart, then force the paste into every slit with your fingers. Rub whatever is left over the exposed meat, but keep it off the skin.","Drive it into the meat",{"text":521,"title":522,"timerSeconds":523},"Sit the shoulder in a deep dish, pour the beer and orange juice around it — not over the skin — cover, and refrigerate for at least 12 hours, turning it once. The meat will darken and firm up as the salt and acid work through it.","Marinate overnight",43200,{"text":525,"title":526,"timerSeconds":527},"Heat the oven to 150°C. Scatter the sliced onions in a deep tin, sit the pork on top skin-side up, pour in the marinade, cover tightly with foil, and roast for 4 hours. It is ready for the next stage when a fork twisted into the meat turns freely and the bone wiggles when you push it.","Roast low and slow",14400,{"tip":529,"text":530,"title":531,"timerSeconds":532},"Uneven patches are normal. Cut off any that stay pale and finish them alone under a hot grill.","Remove the foil, raise the oven to 220°C, blot the skin completely dry and salt it heavily. Roast for a further 30 to 45 minutes without basting, until the skin has puffed into blistered sheets and taps hard and hollow against a spoon.","Blister the skin",2100,{"text":534,"title":535,"timerSeconds":536},"Rest the pork for 20 minutes. Meanwhile stir the red onion, tomato, beer, panela, lime juice, cilantro and chile together with a good pinch of salt and let it sit — it should taste bracingly sour, since it is there to cut fat, not to be pleasant on its own.","Make the agrio while it rests",1200,{"text":538,"title":539},"Skim the fat off the tin juices and reduce what is left for a few minutes until it tastes concentrated. Pull the pork into thick shreds, break the crackling into shards, and plate both with mote and potato patties, spooning over the juices and passing the agrio at the table.","Carve and serve","or-NAH-doh",[542,546,550],{"note":543,"swap":544,"original":545},"Chicha is fermented corn beer and brings a distinctive sourness. Beer with a splash of vinegar gets you into the right territory if you cannot find it.","A bottle of plain lager, or 400 ml lager plus 100 ml apple cider vinegar","Chicha de jora",{"note":547,"swap":548,"original":549},"Boneless meat cooks faster and dries out more easily, so reduce the low-temperature stage by about 45 minutes and roast the skin separately.","Boneless shoulder plus a separate piece of pork belly or skin","Bone-in pork shoulder with skin",{"note":551,"swap":552,"original":553},"Canned hominy needs only warming through in the pork juices. Beans are a departure but keep the plate's balance of soft starch against crisp skin.","Canned hominy, or large white beans","Mote (Andean hominy)","hornado","Hornado (Ecuadorian Slow-Roasted Pork with Crackling)","Hornado","ecuador","Azuay, Tungurahua and the highland markets",8,30,285,740,"hard",[565],"main",[567],"dairy-free",[454,460,466,476],[570,573,575,577],{"alt":571,"src":572},"Carved Ecuadorian roast pork shoulder with shards of blistered crackling, hominy and potato patties on a plate","\u002Fimages\u002Frecipes\u002Fhornado\u002Fhero.jpg",{"alt":571,"src":574},"\u002Fimages\u002Frecipes\u002Fhornado\u002Fhero-16x9.jpg",{"alt":571,"src":576},"\u002Fimages\u002Frecipes\u002Fhornado\u002Fhero-4x3.jpg",{"alt":571,"src":578},"\u002Fimages\u002Frecipes\u002Fhornado\u002Fhero-1x1.jpg",[554,580,581,582,583,584,585],"ecuadorian roast pork","crackling","cuenca","mote","agrio","slow roast","2026-08-20","dishroute-kitchen","Pork shoulder pierced through with garlic and cumin, steeped overnight in beer, then roasted low for hours and blasted at the end until the skin puffs into sheets of crackling.",{"en":590},"\u002Frecipe\u002Fhornado",{"items":592,"total":636,"page":434,"limit":871,"hasMore":872},[593,630,661,695,722,752,781,791,819,844],{"slug":594,"title":595,"shortTitle":596,"nativeName":597,"countrySlug":557,"region":598,"baseServings":599,"prepMinutes":600,"cookMinutes":601,"difficulty":602,"course":603,"diet":605,"mainIngredients":608,"images":612,"keywords":622,"publishedAt":586,"updatedAt":586,"authorSlug":587},"bolon-de-verde","Bolón de Verde (Ecuadorian Green Plantain and Cheese Ball)","Bolón de Verde","Bolón de verde","Guayas and Manabí",4,15,25,"easy",[604],"breakfast",[606,607],"vegetarian","gluten-free",[609,610,611],"plantain","queso-fresco","butter",[613,616,618,620],{"alt":614,"src":615},"Golden fried green plantain ball broken open to show melting fresh cheese, with coffee and a fried egg","\u002Fimages\u002Frecipes\u002Fbolon-de-verde\u002Fhero.jpg",{"alt":614,"src":617},"\u002Fimages\u002Frecipes\u002Fbolon-de-verde\u002Fhero-16x9.jpg",{"alt":614,"src":619},"\u002Fimages\u002Frecipes\u002Fbolon-de-verde\u002Fhero-4x3.jpg",{"alt":614,"src":621},"\u002Fimages\u002Frecipes\u002Fbolon-de-verde\u002Fhero-1x1.jpg",[623,624,625,626,627,628,629],"bolon de verde","green plantain","ecuadorian breakfast","queso fresco","chicharron","guayaquil","coastal",{"slug":631,"title":632,"shortTitle":633,"nativeName":634,"countrySlug":557,"region":635,"baseServings":599,"prepMinutes":601,"cookMinutes":636,"restMinutes":637,"difficulty":602,"course":638,"diet":640,"mainIngredients":642,"images":644,"keywords":654,"publishedAt":586,"updatedAt":586,"authorSlug":587},"ecuadorian-ceviche-de-camaron","Ceviche de Camarón (Ecuadorian Shrimp Ceviche in Tomato Broth)","Ceviche de Camarón","Ceviche de camarón","Guayas and the Pacific coast",10,60,[639],"appetizer",[641,567,607],"pescatarian",[643,505,496,490,486],"shrimp",[645,648,650,652],{"alt":646,"src":647},"Bowl of Ecuadorian shrimp ceviche in red tomato broth topped with pink onion slivers, cilantro and popcorn","\u002Fimages\u002Frecipes\u002Fecuadorian-ceviche-de-camaron\u002Fhero.jpg",{"alt":646,"src":649},"\u002Fimages\u002Frecipes\u002Fecuadorian-ceviche-de-camaron\u002Fhero-16x9.jpg",{"alt":646,"src":651},"\u002Fimages\u002Frecipes\u002Fecuadorian-ceviche-de-camaron\u002Fhero-4x3.jpg",{"alt":646,"src":653},"\u002Fimages\u002Frecipes\u002Fecuadorian-ceviche-de-camaron\u002Fhero-1x1.jpg",[655,656,657,628,658,659,660],"ceviche de camaron","ecuadorian ceviche","shrimp ceviche","cold seafood","chifles","popcorn",{"slug":662,"title":663,"shortTitle":664,"nativeName":665,"countrySlug":557,"region":666,"baseServings":559,"prepMinutes":601,"cookMinutes":667,"restMinutes":459,"difficulty":668,"course":669,"diet":671,"mainIngredients":673,"images":677,"keywords":687,"publishedAt":586,"updatedAt":586,"authorSlug":587},"colada-morada","Colada Morada (Ecuadorian Spiced Purple Corn and Berry Drink)","Colada Morada","Colada morada","Sierra",75,"medium",[670],"drink",[606,672,567,607],"vegan",[674,675,676],"cornmeal","pineapple","cinnamon",[678,681,683,685],{"alt":679,"src":680},"Mug of steaming deep purple colada morada with pieces of fruit floating in it, beside a decorated bread figure","\u002Fimages\u002Frecipes\u002Fcolada-morada\u002Fhero.jpg",{"alt":679,"src":682},"\u002Fimages\u002Frecipes\u002Fcolada-morada\u002Fhero-16x9.jpg",{"alt":679,"src":684},"\u002Fimages\u002Frecipes\u002Fcolada-morada\u002Fhero-4x3.jpg",{"alt":679,"src":686},"\u002Fimages\u002Frecipes\u002Fcolada-morada\u002Fhero-1x1.jpg",[688,689,690,691,692,693,694],"colada morada","purple corn drink","day of the dead","guagua de pan","ecuadorian drink","blackberry","naranjilla",{"slug":696,"title":697,"shortTitle":698,"nativeName":698,"countrySlug":557,"region":699,"baseServings":599,"prepMinutes":601,"cookMinutes":700,"difficulty":668,"course":701,"diet":703,"mainIngredients":704,"images":707,"keywords":717,"publishedAt":586,"updatedAt":586,"authorSlug":587},"encebollado","Encebollado (Ecuadorian Tuna and Cassava Soup)","Encebollado","Guayaquil and the coast",50,[702,604],"soup",[641,567,607],[705,706,490,496,505],"tuna","cassava",[708,711,713,715],{"alt":709,"src":710},"Deep bowl of Ecuadorian encebollado with flaked tuna, yuca chunks and pink lime-cured onion rings on top","\u002Fimages\u002Frecipes\u002Fencebollado\u002Fhero.jpg",{"alt":709,"src":712},"\u002Fimages\u002Frecipes\u002Fencebollado\u002Fhero-16x9.jpg",{"alt":709,"src":714},"\u002Fimages\u002Frecipes\u002Fencebollado\u002Fhero-4x3.jpg",{"alt":709,"src":716},"\u002Fimages\u002Frecipes\u002Fencebollado\u002Fhero-1x1.jpg",[696,718,719,720,706,628,721],"ecuadorian soup","tuna soup","yuca","hangover cure",{"slug":723,"title":724,"shortTitle":725,"nativeName":726,"countrySlug":557,"region":727,"baseServings":599,"prepMinutes":459,"cookMinutes":560,"restMinutes":459,"difficulty":668,"course":728,"diet":729,"mainIngredients":730,"images":734,"keywords":744,"publishedAt":586,"updatedAt":586,"authorSlug":587},"encocado-de-pescado","Encocado de Pescado (Esmeraldas Fish in Coconut Sauce)","Encocado de Pescado","Encocado de pescado","Esmeraldas",[565],[641,567,607],[731,732,505,496,733],"white-fish","coconut-milk","bell-pepper",[735,738,740,742],{"alt":736,"src":737},"Chunks of white fish in a thick orange coconut sauce with peppers and cilantro, served with rice and plantain","\u002Fimages\u002Frecipes\u002Fencocado-de-pescado\u002Fhero.jpg",{"alt":736,"src":739},"\u002Fimages\u002Frecipes\u002Fencocado-de-pescado\u002Fhero-16x9.jpg",{"alt":736,"src":741},"\u002Fimages\u002Frecipes\u002Fencocado-de-pescado\u002Fhero-4x3.jpg",{"alt":736,"src":743},"\u002Fimages\u002Frecipes\u002Fencocado-de-pescado\u002Fhero-1x1.jpg",[745,746,747,748,749,750,751],"encocado","coconut fish","esmeraldas","ecuadorian","afro-ecuadorian","coconut milk","patacones",{"slug":753,"title":754,"shortTitle":755,"nativeName":756,"countrySlug":557,"region":757,"baseServings":758,"prepMinutes":459,"cookMinutes":499,"restMinutes":759,"difficulty":602,"course":760,"diet":762,"mainIngredients":763,"images":765,"keywords":775,"publishedAt":586,"updatedAt":586,"authorSlug":587},"higos-con-queso","Higos con Queso (Ecuadorian Figs in Panela Syrup with Cheese)","Higos con Queso","Higos con queso","Tungurahua and Azuay",6,480,[761],"dessert",[606,607],[764,610,676],"figs",[766,769,771,773],{"alt":767,"src":768},"Dark candied figs glistening in panela syrup in a bowl, with a thick slice of white fresh cheese beside them","\u002Fimages\u002Frecipes\u002Fhigos-con-queso\u002Fhero.jpg",{"alt":767,"src":770},"\u002Fimages\u002Frecipes\u002Fhigos-con-queso\u002Fhero-16x9.jpg",{"alt":767,"src":772},"\u002Fimages\u002Frecipes\u002Fhigos-con-queso\u002Fhero-4x3.jpg",{"alt":767,"src":774},"\u002Fimages\u002Frecipes\u002Fhigos-con-queso\u002Fhero-1x1.jpg",[776,777,778,779,780,626],"higos con queso","dulce de higos","candied figs","panela syrup","ecuadorian dessert",{"slug":554,"title":555,"shortTitle":556,"nativeName":556,"countrySlug":557,"region":558,"baseServings":559,"prepMinutes":560,"cookMinutes":561,"restMinutes":562,"difficulty":563,"course":782,"diet":783,"mainIngredients":784,"images":785,"keywords":790,"publishedAt":586,"updatedAt":586,"authorSlug":587},[565],[567],[454,460,466,476],[786,787,788,789],{"alt":571,"src":572},{"alt":571,"src":574},{"alt":571,"src":576},{"alt":571,"src":578},[554,580,581,582,583,584,585],{"slug":792,"title":793,"shortTitle":794,"nativeName":794,"countrySlug":557,"region":795,"baseServings":599,"prepMinutes":560,"cookMinutes":796,"restMinutes":459,"difficulty":668,"course":797,"diet":798,"mainIngredients":799,"images":804,"keywords":814,"publishedAt":586,"updatedAt":586,"authorSlug":587},"llapingachos","Llapingachos (Ecuadorian Cheese-Stuffed Potato Patties)","Llapingachos","Tungurahua and the central Sierra",35,[565],[606,607],[800,610,801,802,803],"potato","peanuts","eggs","avocado",[805,808,810,812],{"alt":806,"src":807},"Two golden Ecuadorian potato patties under peanut sauce with a fried egg, avocado slices and tomato salad","\u002Fimages\u002Frecipes\u002Fllapingachos\u002Fhero.jpg",{"alt":806,"src":809},"\u002Fimages\u002Frecipes\u002Fllapingachos\u002Fhero-16x9.jpg",{"alt":806,"src":811},"\u002Fimages\u002Frecipes\u002Fllapingachos\u002Fhero-4x3.jpg",{"alt":806,"src":813},"\u002Fimages\u002Frecipes\u002Fllapingachos\u002Fhero-1x1.jpg",[792,815,748,816,817,626,818],"potato patties","peanut sauce","salsa de mani","andean",{"slug":820,"title":821,"shortTitle":822,"nativeName":823,"countrySlug":557,"region":824,"baseServings":599,"prepMinutes":600,"cookMinutes":825,"difficulty":602,"course":826,"diet":827,"mainIngredients":828,"images":830,"keywords":840,"publishedAt":586,"updatedAt":586,"authorSlug":587},"ecuadorian-locro-de-papa","Locro de Papa (Ecuadorian Potato and Cheese Soup)","Locro de Papa","Locro de papa","The Andean Sierra",40,[702],[606,607],[800,829,610,803,490],"milk",[831,834,836,838],{"alt":832,"src":833},"Bowl of thick pale Ecuadorian potato soup topped with avocado slices, crumbled white cheese and cilantro","\u002Fimages\u002Frecipes\u002Fecuadorian-locro-de-papa\u002Fhero.jpg",{"alt":832,"src":835},"\u002Fimages\u002Frecipes\u002Fecuadorian-locro-de-papa\u002Fhero-16x9.jpg",{"alt":832,"src":837},"\u002Fimages\u002Frecipes\u002Fecuadorian-locro-de-papa\u002Fhero-4x3.jpg",{"alt":832,"src":839},"\u002Fimages\u002Frecipes\u002Fecuadorian-locro-de-papa\u002Fhero-1x1.jpg",[841,842,748,626,818,803,843],"locro de papa","potato soup","highland",{"slug":845,"title":846,"shortTitle":847,"nativeName":848,"countrySlug":557,"region":849,"baseServings":758,"prepMinutes":601,"cookMinutes":850,"restMinutes":560,"difficulty":668,"course":851,"diet":852,"mainIngredients":853,"images":855,"keywords":865,"publishedAt":586,"updatedAt":586,"authorSlug":587},"seco-de-chivo","Seco de Chivo (Ecuadorian Goat Stewed in Naranjilla and Beer)","Seco de Chivo","Seco de chivo","Loja and the southern highlands",120,[565],[567],[854,496,490,733,508],"goat",[856,859,861,863],{"alt":857,"src":858},"Bowl of Ecuadorian goat stew in dark green-brown sauce beside white rice, fried plantain and avocado slices","\u002Fimages\u002Frecipes\u002Fseco-de-chivo\u002Fhero.jpg",{"alt":857,"src":860},"\u002Fimages\u002Frecipes\u002Fseco-de-chivo\u002Fhero-16x9.jpg",{"alt":857,"src":862},"\u002Fimages\u002Frecipes\u002Fseco-de-chivo\u002Fhero-4x3.jpg",{"alt":857,"src":864},"\u002Fimages\u002Frecipes\u002Fseco-de-chivo\u002Fhero-1x1.jpg",[866,867,694,748,868,869,870],"seco de chivo","goat stew","loja","braised goat","chicha",24,false,1788563774089]