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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":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":505,"pronunciation":527,"substitutions":528,"slug":541,"title":542,"shortTitle":543,"nativeName":544,"countrySlug":545,"region":546,"baseServings":483,"prepMinutes":547,"cookMinutes":548,"difficulty":549,"course":550,"diet":552,"mainIngredients":556,"images":557,"keywords":567,"publishedAt":574,"updatedAt":574,"authorSlug":575,"summary":576,"localeSlug":541,"alternates":577},[394,397,400,403,406],{"answer":395,"question":396},"Not at all. It is a savoury stew seasoned with onion, ginger, tomato and chilli, and the groundnut paste behaves more like a thickener and a source of richness than a flavouring. Any sweetness usually means sweetened peanut butter was used instead of pure groundnut paste. Buy a jar whose only ingredient is peanuts.","Is sauce arachide sweet?",{"answer":398,"question":399},"It has not cooked long enough. Raw groundnut paste is starchy and mealy, and it needs at least 30 to 40 minutes of gentle simmering for that texture to dissolve into the liquid. The sauce is ready when it turns glossy, coats a spoon, and a thin layer of oil has separated onto the surface.","Why does my groundnut sauce taste gritty?",{"answer":401,"question":402},"They are versions of the same regional dish rather than different recipes. Maafe often uses more tomato paste and frequently includes root vegetables such as cassava and sweet potato, and is strongly associated with Mali and Senegal. Ivorian sauce arachide tends to be hotter with chilli, is commonly served over rice, and often includes small aubergines. Neither is the original.","How is this different from Senegalese maafe?",{"answer":404,"question":405},"Not really — the groundnut paste is the entire structure of the sauce, not a garnish. Sunflower seed butter or tahini will produce a thick savoury stew with a similar consistency, but the flavour is clearly different and it should be described as something else. If cooking for an allergic guest, sauce claire or kedjenou are safer Ivorian choices.","Can I make it without peanuts because of an allergy?",{"answer":407,"question":408},"Natural peanut oil released from the paste as it cooks, along with any palm oil used at the start. It is a sign the sauce is properly done rather than a mistake. Stir it back in before serving; skimming it off strips out flavour and leaves the sauce dull.","What is the oil floating on top?",[410,411,412,413,414,415],"Use 100% groundnut paste or natural peanut butter with no added sugar, salt or palm fat. Sweetened supermarket spreads turn the sauce into something closer to satay, which it is not.","Whisk the paste with a ladle of hot stock in a separate bowl before it goes in the pot. Dropped in whole, it clumps and never fully disperses.","Stir along the bottom every few minutes once the paste is in — groundnut sauce catches and scorches faster than almost anything else, and burnt paste ruins the whole pot.","If the sauce looks split and greasy rather than glossy, it has boiled too hard. Drop the heat and whisk in a splash of hot water to bring it back together.","Aubergine is not optional in spirit. As it collapses it thickens the sauce and adds a mild bitterness that stops the richness from flattening the palate.","Taste for salt only after the oil rises, because the flavour concentrates sharply in the final fifteen minutes.","🥜","Sauce arachide is a groundnut stew: peanut paste whisked into stock, simmered with tomato, onion, ginger and chilli, and cooked with beef or fish until it thickens and a layer of nut oil breaks free at the top. It tastes savoury and deeply nutty, with a slow chilli heat and enough acidity from the tomato to keep the richness in check — nothing about it resembles a sweet peanut sauce. Aubergine goes in to soften and thicken, and okra sometimes joins it. Served over white rice, it is one of the most-cooked dishes in Ivorian homes, cheap enough for any weekday and substantial enough to need nothing beside it. The one rule is patience at the end, because undercooked groundnut paste tastes raw and pasty.","Groundnuts are among the oldest crops in the West African field system, and the sauce made from them stretches across the entire Sahel and coast in dozens of local forms: maafe in Mali and Senegal, tigadèguèna in Bambara, groundnut soup in Ghana and Nigeria, sauce arachide in French-speaking countries including Côte d'Ivoire. The plant itself came from South America through the Atlantic trade, but it landed in a region already cooking with oily seeds and nut pastes — egusi, sesame, palm kernel — so it slotted straight into an existing technique rather than creating a new one.\n\nBecause of that spread, no single country owns it. An Ivorian cook and a Malian cook making groundnut sauce on the same day would recognise each other's pot immediately, and the differences are small: what protein goes in, whether the tomato is fresh or concentrated, whether the sauce is served over rice, over fonio, or with a pounded starch. Anyone insisting on a definitive national version is arguing about a dish that predates the borders. In Côte d'Ivoire it is most often eaten over rice, made with beef or smoked fish, and pushed a little more toward chilli heat than its Sahelian relatives.\n\nWhat is common everywhere is the technique and its failure mode. Raw groundnut paste is starchy and mealy, and it needs a long, slow simmer for that texture to break down and the oil to separate. Rushed, the sauce is gritty and tastes like nothing so much as thinned peanut butter. Done properly, the paste dissolves into the stock, the surface goes glossy with a slick of orange oil, and the flavour turns roasted and savoury. Ivorian cooks judge it by that oil and by the spoon: when the sauce coats the back of one and slides slowly off, it is ready to eat.","Keeps 4 days refrigerated and thickens considerably as it cools — expect to loosen it with hot water or stock when reheating. Warm it slowly and stir often, because the settled paste at the bottom scorches immediately over high heat. It freezes for 3 months without splitting, which makes it a useful thing to double. Rice is better cooked fresh than frozen with the sauce.",[421,422,423,424],"Tempers the groundnut paste with hot stock first, so it disperses smoothly instead of seizing into lumps.","Cooks long enough to lose the raw peanut-butter taste, with a visual cue for when that happens.","Keeps the tomato ratio high enough that the sauce stays balanced rather than cloying.","Adapts easily to fish or a meat-free pot without changing the method.",[426,427,428],"Heavy-based pot or Dutch oven","Whisk","Wooden spoon",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},48,22,7,780,43,690,[437],"Plain white rice, or foutou banane if you want the heavier Ivorian pairing.",[439,442,445],{"name":440,"description":441},"Sauce arachide au poisson fumé","Built on smoked fish instead of beef, which pushes the sauce smokier and lets it cook in half the time.",{"name":443,"description":444},"With okra","A handful of sliced okra added near the end, giving the sauce more body and a slight silkiness against the nut paste.",{"name":446,"description":447},"Vegetarian groundnut sauce","Sweet potato, aubergine and greens in a strong vegetable stock, with extra tomato to compensate for the missing savoury depth.",[449,455,460,464,469,472,477,482,486,489,493,496,500],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},600,"beef-chuck","beef chuck, in 4 cm cubes","g","For the pot",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},2,"onion","onions, one chopped, one sliced","piece",{"qty":461,"ref":462,"name":463,"unit":453,"group":454},20,"ginger","fresh ginger, grated",{"qty":465,"ref":466,"name":467,"unit":468,"group":454},3,"garlic","garlic, crushed","clove",{"qty":456,"name":470,"unit":471,"group":454},"red palm oil or groundnut oil","tbsp",{"qty":473,"ref":474,"name":475,"unit":453,"group":476},250,"peanut-butter","unsweetened groundnut paste or natural peanut butter","For the sauce",{"qty":478,"ref":479,"name":480,"unit":481,"group":476},1.2,"stock","hot beef or vegetable stock","l",{"qty":483,"ref":484,"name":485,"unit":459,"group":476},4,"tomato","ripe tomatoes, blended",{"qty":456,"ref":487,"name":488,"unit":471,"group":476},"tomato-paste","tomato paste",{"qty":490,"ref":491,"name":492,"unit":459,"group":476},1,"scotch-bonnet","scotch bonnet chilli, whole",{"qty":465,"ref":494,"name":495,"unit":459,"group":476},"eggplant","small aubergines, quartered",{"qty":497,"ref":498,"name":499,"unit":453,"group":476,"optional":8},100,"okra","okra, sliced",{"qty":501,"name":502,"unit":503,"group":504},null,"salt","to taste","To season",[506,509,512,515,519,524],{"text":507,"title":508},"Heat the oil in a heavy pot until it shimmers, then brown {qty:beef-chuck} of beef in two batches until each cube has a dark crust on at least two sides. Lift the meat out and set it aside; crowding the pan here gives you grey meat and no fond.","Brown the beef",{"text":510,"title":511},"Drop the chopped onion into the same pot and cook until it turns translucent and picks up the brown residue from the base, about 6 minutes. Add the ginger and garlic and stir for a minute, until the raw garlic smell gives way to something sweeter.","Start the base",{"text":513,"title":514,"timerSeconds":450},"Stir in the tomato paste and cook for 2 minutes, until it darkens from bright red to brick. Pour in the blended tomato and simmer for 10 minutes, until the mixture has reduced by about a third and no longer smells sharp and raw.","Cook down the tomato",{"tip":516,"text":517,"title":518},"Adding the liquid in stages is what keeps it smooth. Dumping it in all at once makes the paste seize.","Whisk the groundnut paste in a bowl with 300 ml of the hot stock, adding it gradually, until you have a smooth loose cream with no lumps at all. Pour it into the pot with the rest of the stock and stir until the sauce is uniformly beige-orange.","Temper the groundnut paste",{"tip":520,"text":521,"title":522,"timerSeconds":523},"Keep it at a lazy blip. A rolling boil splits the sauce into oil and grit.","Return the beef, add the whole chilli and the sliced onion, and simmer uncovered for 45 minutes, stirring along the bottom every 5 minutes. Add the aubergine after 25 minutes and the okra, if using, for the last 8.","Simmer the sauce",2700,{"text":525,"title":526},"The sauce is done when it coats the back of a spoon, slides off slowly, and a thin orange slick has gathered on the surface. Season with salt now, stir the oil back through, and serve over rice with the chilli left whole for anyone who wants it.","Look for the oil","sohs ah-rah-SHEED",[529,533,537],{"note":530,"swap":531,"original":532},"All are standard. Smoked fish goes in for the last 15 minutes only; chicken thighs need about 25 minutes rather than 45.","Smoked fish, chicken thighs or goat","Beef chuck",{"note":534,"swap":535,"original":536},"Practically identical, provided it contains nothing but peanuts. Check the label for sugar before you buy.","Natural peanut butter, thinned with stock","Groundnut paste",{"note":538,"swap":539,"original":540},"Small round African aubergines are more bitter and firmer. Ordinary aubergine works, just add it 10 minutes later so it does not disintegrate.","Regular aubergine cut into chunks, or courgette","African aubergine","ivorian-sauce-arachide","Sauce Arachide (Ivorian Groundnut Stew)","Sauce Arachide","Sauce arachide","ivory-coast","Nationwide",25,75,"medium",[551],"main",[553,554,555],"gluten-free","dairy-free","halal-friendly",[474,451,484,494],[558,561,563,565],{"alt":559,"src":560},"Thick brown groundnut stew with beef cubes and aubergine, served beside a mound of white rice","\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero.jpg",{"alt":559,"src":562},"\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero-16x9.jpg",{"alt":559,"src":564},"\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero-4x3.jpg",{"alt":559,"src":566},"\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero-1x1.jpg",[568,569,570,571,572,573],"sauce arachide","groundnut stew","peanut stew","ivorian beef stew","west african peanut sauce","maafe","2026-08-20","dishroute-kitchen","Groundnut paste let down with stock and cooked with tomato, aubergine and beef until the oil rises. Savoury and thick, never sweet — a weeknight staple across Côte d'Ivoire.",{"en":578},"\u002Frecipe\u002Fivorian-sauce-arachide",{"items":580,"total":752,"page":490,"limit":838,"hasMore":839},[581,613,642,669,695,717,745,773,783,810],{"slug":582,"title":583,"shortTitle":584,"nativeName":584,"countrySlug":545,"region":585,"baseServings":483,"prepMinutes":586,"cookMinutes":461,"difficulty":587,"course":588,"diet":591,"mainIngredients":595,"images":597,"keywords":607,"publishedAt":574,"updatedAt":574,"authorSlug":575},"alloco","Alloco (Ivorian Fried Ripe Plantain)","Alloco","Abidjan",15,"easy",[589,590],"street-food","side",[592,593,553,554,594],"vegan","vegetarian","nut-free",[596,457,484,491],"plantain",[598,601,603,605],{"alt":599,"src":600},"Golden-brown fried plantain slices piled on a plate with chopped onion, tomato and chilli relish","\u002Fimages\u002Frecipes\u002Falloco\u002Fhero.jpg",{"alt":599,"src":602},"\u002Fimages\u002Frecipes\u002Falloco\u002Fhero-16x9.jpg",{"alt":599,"src":604},"\u002Fimages\u002Frecipes\u002Falloco\u002Fhero-4x3.jpg",{"alt":599,"src":606},"\u002Fimages\u002Frecipes\u002Falloco\u002Fhero-1x1.jpg",[582,608,609,610,611,612],"fried plantain","ivorian street food","ripe plantain","plantain snack","abidjan",{"slug":614,"title":615,"shortTitle":616,"nativeName":616,"countrySlug":545,"region":617,"baseServings":618,"prepMinutes":619,"cookMinutes":620,"restMinutes":621,"difficulty":549,"course":622,"diet":623,"mainIngredients":624,"images":626,"keywords":636,"publishedAt":574,"updatedAt":574,"authorSlug":575},"attieke","Attiéké (Ivorian Fermented Cassava Couscous)","Attiéké","Lagoon coast around Abidjan",6,60,35,3120,[590],[592,593,553,554,594],[625],"cassava",[627,630,632,634],{"alt":628,"src":629},"A mound of pale steamed attiéké granules with a fork lifting loose grains from the pile","\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero.jpg",{"alt":628,"src":631},"\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero-16x9.jpg",{"alt":628,"src":633},"\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero-4x3.jpg",{"alt":628,"src":635},"\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero-1x1.jpg",[614,637,638,639,640,641],"fermented cassava","ivorian side dish","cassava couscous","gluten free starch","west african",{"slug":643,"title":644,"shortTitle":645,"nativeName":645,"countrySlug":545,"region":646,"baseServings":618,"prepMinutes":586,"cookMinutes":461,"difficulty":587,"course":647,"diet":649,"mainIngredients":650,"images":653,"keywords":663,"publishedAt":574,"updatedAt":574,"authorSlug":575},"claclo","Claclo (Ivorian Sweet Plantain Fritters)","Claclo","Southern Côte d'Ivoire",[648,589],"snack",[592,593,554,594],[596,651,652],"flour","nutmeg",[654,657,659,661],{"alt":655,"src":656},"Golden plantain fritters with ragged crisp edges piled on a rack, one broken open to show a soft middle","\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero.jpg",{"alt":655,"src":658},"\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero-16x9.jpg",{"alt":655,"src":660},"\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero-4x3.jpg",{"alt":655,"src":662},"\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero-1x1.jpg",[643,664,665,666,667,668],"plantain fritters","ivorian snack","overripe plantain","tatale","west african fritters",{"slug":670,"title":671,"shortTitle":672,"nativeName":673,"countrySlug":545,"region":674,"baseServings":483,"prepMinutes":461,"cookMinutes":675,"difficulty":676,"course":677,"diet":678,"mainIngredients":679,"images":680,"keywords":690,"publishedAt":574,"updatedAt":574,"authorSlug":575},"foutou","Foutou Banane (Pounded Plantain and Cassava)","Foutou Banane","Foutou banane","Southern and central Côte d'Ivoire",40,"hard",[590],[592,593,553,554,594],[596,625],[681,684,686,688],{"alt":682,"src":683},"Two smooth pale balls of pounded plantain and cassava foutou in a bowl beside a dish of sauce","\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero.jpg",{"alt":682,"src":685},"\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero-16x9.jpg",{"alt":682,"src":687},"\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero-4x3.jpg",{"alt":682,"src":689},"\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero-1x1.jpg",[670,691,692,693,638,694],"foutou banane","pounded plantain","cassava fufu","west african starch",{"slug":696,"title":697,"shortTitle":698,"nativeName":698,"countrySlug":545,"region":585,"baseServings":483,"prepMinutes":461,"cookMinutes":461,"difficulty":587,"course":699,"diet":700,"mainIngredients":702,"images":704,"keywords":714,"publishedAt":574,"updatedAt":574,"authorSlug":575},"garba","Garba (Attiéké with Fried Tuna)","Garba",[589,551],[701,553,554,594],"pescatarian",[703,625,457,484],"tuna",[705,708,710,712],{"alt":706,"src":707},"Browned cubes of fried tuna piled on pale attiéké with sliced onion, tomato wedges and ground chilli","\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero.jpg",{"alt":706,"src":709},"\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero-16x9.jpg",{"alt":706,"src":711},"\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero-4x3.jpg",{"alt":706,"src":713},"\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero-1x1.jpg",[696,614,715,609,716,639],"fried tuna","abidjan food",{"slug":718,"title":719,"shortTitle":720,"nativeName":720,"countrySlug":545,"region":546,"baseServings":618,"prepMinutes":461,"cookMinutes":721,"restMinutes":722,"difficulty":587,"course":723,"diet":725,"mainIngredients":726,"images":729,"keywords":739,"publishedAt":574,"updatedAt":574,"authorSlug":575},"gnamankoudji","Gnamankoudji (Ivorian Spiced Ginger Juice)","Gnamankoudji",5,240,[724],"drink",[592,593,553,554,594],[462,727,728],"pineapple","lemon",[730,733,735,737],{"alt":731,"src":732},"A tall glass of cloudy pale yellow ginger juice over ice with pineapple and fresh ginger root beside it","\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero.jpg",{"alt":731,"src":734},"\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero-16x9.jpg",{"alt":731,"src":736},"\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero-4x3.jpg",{"alt":731,"src":738},"\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero-1x1.jpg",[718,740,741,742,743,744],"ginger juice","ivorian drink","pineapple ginger","west african beverage","raw ginger",{"slug":746,"title":747,"shortTitle":748,"nativeName":749,"countrySlug":545,"region":750,"baseServings":483,"prepMinutes":461,"cookMinutes":751,"restMinutes":752,"difficulty":549,"course":753,"diet":754,"mainIngredients":755,"images":757,"keywords":767,"publishedAt":574,"updatedAt":574,"authorSlug":575},"kedjenou","Kedjenou (Ivorian Sealed-Pot Chicken Stew)","Kedjenou","Kédjénou","Southern forest belt",70,10,[551],[553,554,555],[756,484,462,457],"chicken",[758,761,763,765],{"alt":759,"src":760},"Bone-in chicken pieces in a clay pot with collapsed tomato, onion wedges and a whole red chilli","\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero.jpg",{"alt":759,"src":762},"\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero-16x9.jpg",{"alt":759,"src":764},"\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero-4x3.jpg",{"alt":759,"src":766},"\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero-1x1.jpg",[746,768,769,770,771,772],"ivorian chicken stew","sealed pot cooking","canari","guinea fowl","west african stew",{"slug":541,"title":542,"shortTitle":543,"nativeName":544,"countrySlug":545,"region":546,"baseServings":483,"prepMinutes":547,"cookMinutes":548,"difficulty":549,"course":774,"diet":775,"mainIngredients":776,"images":777,"keywords":782,"publishedAt":574,"updatedAt":574,"authorSlug":575},[551],[553,554,555],[474,451,484,494],[778,779,780,781],{"alt":559,"src":560},{"alt":559,"src":562},{"alt":559,"src":564},{"alt":559,"src":566},[568,569,570,571,572,573],{"slug":784,"title":785,"shortTitle":786,"nativeName":787,"countrySlug":545,"region":646,"baseServings":483,"prepMinutes":586,"cookMinutes":620,"difficulty":587,"course":788,"diet":791,"mainIngredients":792,"images":793,"keywords":803,"publishedAt":574,"updatedAt":574,"authorSlug":575},"sauce-claire","Sauce Claire (Light Aubergine and Okra Broth)","Sauce Claire","Sauce claire",[789,790],"soup","sauce",[701,553,554,594],[494,498,484,457],[794,797,799,801],{"alt":795,"src":796},"A thin cloudy broth in a bowl with pieces of okra, crushed aubergine and flakes of smoked fish","\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero.jpg",{"alt":795,"src":798},"\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero-16x9.jpg",{"alt":795,"src":800},"\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero-4x3.jpg",{"alt":795,"src":802},"\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero-1x1.jpg",[804,805,806,807,808,809],"sauce claire","okra broth","aubergine sauce","ivorian soup","smoked fish stew","garden egg",{"slug":811,"title":812,"shortTitle":813,"nativeName":814,"countrySlug":545,"region":750,"baseServings":618,"prepMinutes":815,"cookMinutes":816,"difficulty":549,"course":817,"diet":818,"mainIngredients":819,"images":821,"keywords":831,"publishedAt":574,"updatedAt":574,"authorSlug":575},"sauce-graine","Sauce Graine (Ivorian Palm Nut Stew)","Sauce Graine","Sauce graine",30,85,[551],[553,554],[451,820,498,494],"crab",[822,825,827,829],{"alt":823,"src":824},"Deep orange palm nut stew in a pot with beef chunks, crab 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