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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":437,"variations":439,"ingredients":449,"instructions":504,"pronunciation":539,"substitutions":540,"slug":553,"title":554,"shortTitle":555,"nativeName":556,"countrySlug":557,"baseServings":432,"prepMinutes":558,"cookMinutes":559,"restMinutes":560,"difficulty":561,"course":562,"diet":565,"mainIngredients":569,"images":570,"keywords":580,"publishedAt":587,"updatedAt":587,"authorSlug":588,"summary":589,"localeSlug":553,"alternates":590},[394,397,400,403,406],{"answer":395,"question":396},"Unripe ackee is genuinely toxic — it contains hypoglycin A, which can cause severe hypoglycaemia and vomiting. The fruit becomes safe only when the pod splits open naturally on the tree, and only the yellow arils are eaten, never the seeds or the pink membrane. Canned ackee is harvested and processed under regulation and carries no risk, which is why it is the standard choice outside Jamaica.","Is ackee dangerous to eat?",{"answer":398,"question":399},"Overnight, roughly 12 to 24 hours in cold water, changing the water two or three times. For a faster route, boil the fish for 15 minutes, drain, then boil again in fresh water for 10 more. Always taste a small flake before cooking: it should taste seasoned rather than aggressively salty, since you cannot remove salt once it is in the pan.","How long do I need to soak salt cod?",{"answer":401,"question":402},"Very mild, creamy and slightly nutty, with a texture closest to soft scrambled egg. It has almost no sweetness despite being a fruit, which is why it works in savoury cooking. On its own it tastes of very little; its role is to carry the salt, pepper and thyme of everything around it.","What does ackee taste like?",{"answer":404,"question":405},"It was stirred or cooked too long. Ackee arils are extremely fragile once cooked and break down under any real agitation. Add them in the final two minutes, off to one side of the pan, and fold gently with a spatula while tilting the pan rather than stirring. Canned ackee is already cooked and needs only to be warmed through.","Why did my ackee turn to mush?",{"answer":407,"question":408},"You can, and the dish will be pleasant, but it will not taste the same. Curing changes cod's texture to something firmer and flakier and gives it a depth that fresh fish does not have. If using fresh cod, poach it briefly, flake it, and season the pan more assertively with salt to compensate.","Can I use fresh cod instead of salt cod?",[410,411,412,413,414,415],"Soak the salt cod overnight with two or three water changes, then boil it briefly and taste a flake. It should be pleasantly salty, not harsh — if it stings, boil it again in fresh water.","Drain canned ackee gently in a colander and do not rinse it under a running tap. The arils are already soft and the pressure breaks them.","Add the ackee only in the last two minutes and fold it through with a spatula, tilting the pan, rather than stirring with a spoon.","Do not add salt until the very end. Between the cod and the reduction, the pan is usually seasoned enough already.","Cook the onion and pepper long enough to go properly soft and sweet, around six minutes — crunchy raw onion throws the whole texture off.","If you want the dish drier and more traditional, let the tomato cook down until the pan looks almost dry before the ackee goes in.","🍳","Ackee and saltfish is soft, buttery yellow ackee folded at the last moment into a pan of flaked salt cod cooked down with onion, tomato, scallion, thyme and Scotch bonnet. Ackee is a fruit, but it behaves like scrambled egg — creamy, mild, faintly nutty — and the salt cod does all the seasoning work, so the finished dish tastes savoury and rich rather than fruity. It is Jamaica's national dish and its default proper breakfast, served with fried dumpling, boiled green banana, yam or roasted breadfruit. The technique is genuinely easy; the two things that matter are desalting the cod properly and treating the ackee like something fragile, because it turns to mush if you stir it.","Ackee is not native to Jamaica. The tree came from West Africa in the eighteenth century, almost certainly on slave ships, and its botanical name — Blighia sapida — honours Captain William Bligh, who carried specimens from Jamaica to Kew in 1793. The plant took to the island completely, and today the fruit is far more central to Jamaican cooking than to any West African cuisine.\n\nIt is also famously dangerous when handled wrong. Unripe ackee contains hypoglycin A, a toxin that causes severe illness known historically as Jamaican vomiting sickness. The fruit is only safe once the pod has opened naturally on the tree, revealing the three cream-yellow arils around glossy black seeds, and only the arils are eaten — the pink membrane and the seeds are discarded. Jamaican cooks treat this as ordinary common sense, but it is why exported ackee is almost always sold canned, harvested and processed under regulation, and why the United States restricted imports for decades before permitting certified brands.\n\nSalt cod arrived by a very different route. Dried and salted North Atlantic cod was shipped to the Caribbean in enormous quantities as cheap protein for enslaved workers on the sugar estates, part of the same triangular trade that moved sugar and rum north. That imposed ingredient became permanent: saltfish now anchors dishes across the region, from Jamaican saltfish fritters to Puerto Rican bacalaítos. The pairing of an African fruit with a North Atlantic fish, seasoned with Caribbean pepper and thyme, is the island's history compressed onto one breakfast plate — which is exactly why it became the national dish.","Best eaten immediately — reheating breaks the ackee down into a paste. If you must keep it, refrigerate up to 2 days and warm it very gently in a covered pan over low heat, accepting that the texture will be softer. A better approach is to cook the saltfish base ahead, refrigerate that for up to 3 days, and fold in fresh ackee when you reheat it. Do not freeze; ackee collapses completely on thawing.",[421,422,423,424],"A proper desalting method with a taste test, so the dish is seasoned rather than inedibly salty.","Ackee added at the very end and folded, not stirred, which is the only way to keep the arils whole.","Clear safety guidance on fresh versus canned ackee that most recipes leave out entirely.","Balanced for a real breakfast portion, with the classic fried dumpling pairing built into the timing.",[426,427,428],"Large frying pan or skillet","Colander","Bowl for soaking the fish",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},22,14,4,5,1250,24,340,[438],"Fried dumplings, boiled green banana, roasted breadfruit or a slice of hard dough bread, with hot Blue Mountain coffee.",[440,443,446],{"name":441,"description":442},"Ackee and saltfish with bacon","Some Kingston versions start by rendering a little chopped bacon or salt pork in the pan and cooking the onions in that fat. Richer, and common in restaurant kitchens.",{"name":444,"description":445},"Ackee with callaloo","Stir a handful of chopped steamed callaloo through the pan alongside the ackee for a greener, lighter plate.",{"name":447,"description":448},"Vegan ackee run down","Skip the fish entirely and cook the ackee with coconut milk, onion, tomato and thyme. Ackee's texture carries the dish on its own.",[450,456,461,466,471,474,477,481,485,488,493,497,500],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},300,"salt-cod","salt cod (saltfish), boneless","g","For the fish",{"qty":457,"name":458,"note":459,"unit":454,"group":460},540,"canned ackee, drained","about two 19 oz cans; see substitutions for fresh","For the pan",{"qty":462,"ref":463,"name":464,"unit":465,"group":460},3,"olive-oil","neutral oil or coconut oil","tbsp",{"qty":467,"ref":468,"name":469,"unit":470,"group":460},1,"onion","large onion, thinly sliced","piece",{"qty":467,"ref":472,"name":473,"unit":470,"group":460},"bell-pepper","red bell pepper, in thin strips",{"qty":462,"ref":475,"name":476,"unit":470,"group":460},"scallions","scallions, chopped",{"qty":462,"ref":478,"name":479,"unit":480,"group":460},"garlic","garlic, finely chopped","clove",{"qty":482,"ref":483,"name":484,"unit":470,"group":460},2,"tomato","ripe tomatoes, chopped",{"qty":432,"ref":486,"name":487,"unit":470,"group":460},"thyme","sprigs fresh thyme",{"qty":489,"ref":490,"name":491,"note":492,"unit":470,"group":460},0.5,"scotch-bonnet","Scotch bonnet, finely sliced","or left whole and removed before serving",{"qty":467,"ref":494,"name":495,"unit":496,"group":460},"black-pepper","coarsely ground black pepper","tsp",{"qty":489,"ref":498,"name":499,"unit":496,"group":460},"allspice","ground allspice",{"qty":501,"name":502,"unit":503,"group":460},null,"salt, only if needed at the end","to taste",[505,509,513,516,520,524,527,531,536],{"text":506,"title":507,"timerSeconds":508},"Cover the salt cod with plenty of cold water and leave it in the fridge overnight, changing the water two or three times. This draws out most of the cure without washing away the flavour.","Soak the saltfish",43200,{"text":510,"title":511,"timerSeconds":512},"Drain the fish, cover with fresh water and boil for 10 minutes. Drain again, taste a flake — it should be savoury, not sharply salty — and boil once more in clean water if it is still too strong.","Boil and taste",600,{"text":514,"title":515},"When cool enough to handle, pull the cod apart into large flakes with your fingers, discarding any skin, bones or tough grey patches. Keep the pieces generous rather than shredding them fine.","Flake the fish",{"text":517,"title":518,"timerSeconds":519},"Heat the oil in a large pan over medium heat and cook the onion, bell pepper and scallions for 6 minutes, stirring, until the onion is translucent and sweet with no crunch left in it.","Soften the aromatics",360,{"text":521,"title":522,"timerSeconds":523},"Stir in the garlic, thyme sprigs, Scotch bonnet, black pepper and ground allspice and cook 1 minute more, until the pan smells strongly of thyme and pepper rather than raw garlic.","Add garlic, thyme and pepper",60,{"text":525,"title":526,"timerSeconds":451},"Add the chopped tomatoes and cook for 5 minutes, pressing them lightly, until they collapse and the liquid has mostly evaporated and the pan looks glossy rather than wet.","Cook down the tomato",{"text":528,"title":529,"timerSeconds":530},"Fold in the flaked cod and cook 3 minutes so it takes on the seasoning and the edges start to catch slightly on the pan. Taste now and only add salt if it genuinely needs it.","Warm the saltfish through",180,{"tip":532,"text":533,"title":534,"timerSeconds":535},"Some broken arils are normal and will make the dish creamier; the goal is that most stay intact.","Tip the drained ackee gently over the top, turn the heat to low, and fold it through with a spatula by lifting from underneath — no stirring. Cook 2 minutes just until heated, keeping the arils whole and yellow.","Fold in the ackee",120,{"text":537,"title":538},"Pull out the thyme stems and the pepper if you left it whole, and serve straight from the pan with fried dumplings, boiled green banana or roasted breadfruit.","Serve","AH-kee and SALT-fish",[541,545,549],{"note":542,"swap":543,"original":544},"Only use fresh ackee from pods that opened naturally on the tree, with the seeds and pink membrane discarded. If you are not confident about sourcing, use canned — it is prepared under regulation and completely safe.","Fresh ackee, boiled 15 minutes and drained","Canned ackee",{"note":546,"swap":547,"original":548},"Fresh cod gives you the texture but not the deep cured savour. Salted pollock is what a lot of Jamaican shops actually sell as saltfish anyway.","Salted pollock, salted hake, or 300 g fresh cod plus 1 tsp extra salt","Salt cod",{"note":550,"swap":551,"original":552},"At breakfast the pepper is usually kept light — a few slices for aroma rather than a full pepper.","Half a habanero, or a pinch of chili flakes","Scotch bonnet","jamaican-ackee-and-saltfish","Ackee and Saltfish (Ackee Fruit with Salt Cod)","Ackee and Saltfish","Ackee and saltfish","jamaica",20,25,720,"medium",[563,564],"breakfast","main",[566,567,568],"pescatarian","dairy-free","gluten-free",[452,468,483,486,490],[571,574,576,578],{"alt":572,"src":573},"Pan of yellow ackee arils folded with flaked salt cod, sliced onion, red pepper strips and thyme","\u002Fimages\u002Frecipes\u002Fjamaican-ackee-and-saltfish\u002Fhero.jpg",{"alt":572,"src":575},"\u002Fimages\u002Frecipes\u002Fjamaican-ackee-and-saltfish\u002Fhero-16x9.jpg",{"alt":572,"src":577},"\u002Fimages\u002Frecipes\u002Fjamaican-ackee-and-saltfish\u002Fhero-4x3.jpg",{"alt":572,"src":579},"\u002Fimages\u002Frecipes\u002Fjamaican-ackee-and-saltfish\u002Fhero-1x1.jpg",[581,582,583,584,585,586],"ackee and saltfish","jamaican breakfast","national dish","salt cod","ackee","caribbean","2026-08-20","dishroute-kitchen","Jamaica's national dish: soft yellow ackee arils folded through desalted cod with onion, tomato, thyme and pepper, eaten at breakfast with fried dumpling.",{"en":591},"\u002Frecipe\u002Fjamaican-ackee-and-saltfish",{"items":593,"total":867,"page":467,"limit":435,"hasMore":868},[594,604,634,664,693,727,757,786,813,841],{"slug":553,"title":554,"shortTitle":555,"nativeName":556,"countrySlug":557,"baseServings":432,"prepMinutes":558,"cookMinutes":559,"restMinutes":560,"difficulty":561,"course":595,"diet":596,"mainIngredients":597,"images":598,"keywords":603,"publishedAt":587,"updatedAt":587,"authorSlug":588},[563,564],[566,567,568],[452,468,483,486,490],[599,600,601,602],{"alt":572,"src":573},{"alt":572,"src":575},{"alt":572,"src":577},{"alt":572,"src":579},[581,582,583,584,585,586],{"slug":605,"title":606,"shortTitle":607,"nativeName":608,"countrySlug":557,"baseServings":609,"prepMinutes":610,"cookMinutes":611,"restMinutes":612,"difficulty":613,"course":614,"diet":615,"mainIngredients":616,"images":618,"keywords":628,"publishedAt":587,"updatedAt":587,"authorSlug":588},"jamaican-oxtail-stew","Brown Stew Oxtail (Braised Oxtail with Butter Beans)","Brown Stew Oxtail","Brown stew oxtail",6,30,195,240,"hard",[564],[567],[617,490,486,498,475],"oxtail",[619,622,624,626],{"alt":620,"src":621},"Dark braised oxtail pieces with butter beans and carrots in glossy brown gravy in a cast iron pot","\u002Fimages\u002Frecipes\u002Fjamaican-oxtail-stew\u002Fhero.jpg",{"alt":620,"src":623},"\u002Fimages\u002Frecipes\u002Fjamaican-oxtail-stew\u002Fhero-16x9.jpg",{"alt":620,"src":625},"\u002Fimages\u002Frecipes\u002Fjamaican-oxtail-stew\u002Fhero-4x3.jpg",{"alt":620,"src":627},"\u002Fimages\u002Frecipes\u002Fjamaican-oxtail-stew\u002Fhero-1x1.jpg",[617,629,630,631,632,633],"brown stew","jamaican oxtail","butter beans","braised beef","sunday dinner",{"slug":635,"title":636,"shortTitle":637,"nativeName":638,"countrySlug":557,"baseServings":609,"prepMinutes":610,"cookMinutes":639,"restMinutes":560,"difficulty":561,"course":640,"diet":641,"mainIngredients":643,"images":647,"keywords":657,"publishedAt":587,"updatedAt":587,"authorSlug":588},"jamaican-curry-goat","Curry Goat (Jamaican Curried Goat)","Curry Goat","Curry goat",150,[564],[567,568,642],"halal-friendly",[644,645,490,486,646],"goat","curry-powder","potato",[648,651,653,655],{"alt":649,"src":650},"Bone-in curry goat in golden gravy with potato chunks in a black Dutch pot, thyme on the side","\u002Fimages\u002Frecipes\u002Fjamaican-curry-goat\u002Fhero.jpg",{"alt":649,"src":652},"\u002Fimages\u002Frecipes\u002Fjamaican-curry-goat\u002Fhero-16x9.jpg",{"alt":649,"src":654},"\u002Fimages\u002Frecipes\u002Fjamaican-curry-goat\u002Fhero-4x3.jpg",{"alt":649,"src":656},"\u002Fimages\u002Frecipes\u002Fjamaican-curry-goat\u002Fhero-1x1.jpg",[658,659,660,661,662,663],"curry goat","jamaican curry","goat stew","caribbean curry","scotch bonnet","slow cooked",{"slug":665,"title":666,"shortTitle":667,"nativeName":668,"countrySlug":557,"region":669,"baseServings":432,"prepMinutes":559,"cookMinutes":610,"restMinutes":523,"difficulty":561,"course":670,"diet":671,"mainIngredients":672,"images":676,"keywords":686,"publishedAt":587,"updatedAt":587,"authorSlug":588},"jamaican-escovitch-fish","Escovitch Fish (Fried Fish in Pickled Pepper Dressing)","Escovitch Fish","Escovitch fish","South Coast",[564],[566,567,568],[673,674,675,490,498],"white-fish","vinegar","carrot",[677,680,682,684],{"alt":678,"src":679},"Whole fried snapper topped with pickled carrot slivers, onion rings and sliced Scotch bonnet in vinegar dressing","\u002Fimages\u002Frecipes\u002Fjamaican-escovitch-fish\u002Fhero.jpg",{"alt":678,"src":681},"\u002Fimages\u002Frecipes\u002Fjamaican-escovitch-fish\u002Fhero-16x9.jpg",{"alt":678,"src":683},"\u002Fimages\u002Frecipes\u002Fjamaican-escovitch-fish\u002Fhero-4x3.jpg",{"alt":678,"src":685},"\u002Fimages\u002Frecipes\u002Fjamaican-escovitch-fish\u002Fhero-1x1.jpg",[687,688,689,690,691,692],"escovitch fish","fried snapper","jamaican fish","pickled peppers","good friday","escabeche",{"slug":694,"title":695,"shortTitle":696,"nativeName":696,"countrySlug":557,"baseServings":609,"prepMinutes":697,"cookMinutes":558,"restMinutes":697,"difficulty":698,"course":699,"diet":702,"mainIngredients":705,"images":710,"keywords":720,"publishedAt":587,"updatedAt":587,"authorSlug":588},"jamaican-festival-dumplings","Festival (Sweet Fried Cornmeal Dumplings)","Festival",15,"easy",[700,701],"side","snack",[703,704],"vegetarian","nut-free",[706,707,708,709],"cornmeal","flour","brown-sugar","nutmeg",[711,714,716,718],{"alt":712,"src":713},"Golden fried festival dumplings piled on brown paper, one broken open showing a soft cornmeal interior","\u002Fimages\u002Frecipes\u002Fjamaican-festival-dumplings\u002Fhero.jpg",{"alt":712,"src":715},"\u002Fimages\u002Frecipes\u002Fjamaican-festival-dumplings\u002Fhero-16x9.jpg",{"alt":712,"src":717},"\u002Fimages\u002Frecipes\u002Fjamaican-festival-dumplings\u002Fhero-4x3.jpg",{"alt":712,"src":719},"\u002Fimages\u002Frecipes\u002Fjamaican-festival-dumplings\u002Fhero-1x1.jpg",[721,722,723,724,725,726],"festival","jamaican dumplings","fried cornmeal","jerk side","caribbean snack","sweet dumpling",{"slug":728,"title":729,"shortTitle":730,"nativeName":730,"countrySlug":557,"baseServings":731,"prepMinutes":732,"cookMinutes":733,"restMinutes":734,"difficulty":561,"course":735,"diet":737,"mainIngredients":738,"images":741,"keywords":751,"publishedAt":587,"updatedAt":587,"authorSlug":588},"jamaican-gizzada","Gizzada (Pinch-Me-Round Coconut Tart)","Gizzada",12,40,45,50,[736,701],"dessert",[703,704],[739,708,709,707,740],"coconut","butter",[742,745,747,749],{"alt":743,"src":744},"Small crimped coconut tarts with dark sticky grated coconut filling cooling on a wire rack","\u002Fimages\u002Frecipes\u002Fjamaican-gizzada\u002Fhero.jpg",{"alt":743,"src":746},"\u002Fimages\u002Frecipes\u002Fjamaican-gizzada\u002Fhero-16x9.jpg",{"alt":743,"src":748},"\u002Fimages\u002Frecipes\u002Fjamaican-gizzada\u002Fhero-4x3.jpg",{"alt":743,"src":750},"\u002Fimages\u002Frecipes\u002Fjamaican-gizzada\u002Fhero-1x1.jpg",[752,753,754,755,709,756],"gizzada","coconut tart","jamaican dessert","pinch me round","caribbean baking",{"slug":758,"title":759,"shortTitle":760,"nativeName":761,"countrySlug":557,"baseServings":762,"prepMinutes":734,"cookMinutes":763,"restMinutes":535,"difficulty":613,"course":764,"diet":766,"mainIngredients":767,"images":770,"keywords":780,"publishedAt":587,"updatedAt":587,"authorSlug":588},"jamaican-beef-patty","Jamaican Patty (Turmeric Pastry with Spiced Beef)","Jamaican Patty","Beef patty",8,55,[765,701],"street-food",[],[768,707,769,490,486],"ground-beef","turmeric",[771,774,776,778],{"alt":772,"src":773},"Golden half-moon Jamaican beef patties with flaky turmeric pastry, one broken open showing spiced beef 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