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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":500,"pronunciation":523,"substitutions":524,"slug":537,"title":538,"shortTitle":539,"nativeName":540,"countrySlug":541,"region":542,"baseServings":469,"prepMinutes":543,"cookMinutes":544,"restMinutes":545,"difficulty":546,"course":547,"diet":549,"mainIngredients":553,"images":554,"keywords":564,"publishedAt":570,"updatedAt":570,"authorSlug":571,"summary":572,"localeSlug":537,"alternates":573},[394,397,400,403,406],{"answer":395,"question":396},"Because the chicken, onion and tomato release plenty of their own liquid inside a sealed pot, and that liquid is the whole point. Adding water gives you a thin, ordinary chicken stew instead of the concentrated glossy sauce that defines the dish. If the pot seals properly you will find several centimetres of liquid at the end that you never poured in.","Why is no water added to kedjenou?",{"answer":398,"question":399},"It comes from Baoulé and refers to shaking the pot, which is the cooking instruction built into the name. Rather than stirring with a spoon, the cook lifts the sealed pot and swirls it every ten minutes or so, moving the contents around without letting steam escape or breaking up the meat.","What does kedjenou mean?",{"answer":401,"question":402},"Yes. A heavy cast-iron or enamelled casserole with a tight lid works well, and a sheet of foil crimped under the lid compensates for any gap. Clay gives gentler, more even heat and a slight earthy character, but the sealed environment and the low temperature matter far more than the material.","Can I make kedjenou without a clay pot?",{"answer":404,"question":405},"Moderately warm rather than punishing, if the chilli goes in whole and unbroken. Left intact, the pepper perfumes the sauce without releasing much capsaicin, and you can remove it before serving. Split or crush it and the heat rises sharply — Ivorian cooks who want a fiery pot do exactly that, or crush chilli into a separate table sauce.","How spicy is it supposed to be?",{"answer":407,"question":408},"It is not recommended. There is very little liquid in the pot and no fat to speak of, so lean breast meat turns dry and fibrous over an hour of steaming. Bone-in thighs, drumsticks and wings stay succulent and their bones add body to the sauce. If breast is all you have, add it for only the final 20 minutes.","Can I use chicken breast?",[410,411,412,413,414,415],"Use bone-in, skin-on chicken pieces. Boneless breast dries out badly here because there is no broth to protect it.","Cut the onion and tomato coarsely, not finely. They have to release water slowly over an hour, and small dice collapses into mush in twenty minutes.","Leave the chilli whole and unpierced unless you want real heat — it perfumes the pot through its skin and can be lifted out at the end.","Shake by gripping the pot with both hands and swirling it flat, not by rocking it end to end, which pushes the seal open.","If liquid looks thin at the end, uncover and boil hard for three or four minutes; kedjenou should be glossy and clinging, not soupy.","A guinea fowl needs about 20 minutes longer than chicken and rewards it — check that the thigh meat pulls away from the bone before you serve.","🍲","Kedjenou is chicken slow-steamed inside a sealed pot with tomato, onion, ginger and a whole chilli, and absolutely no liquid added. The lid is closed tight, the pot goes over low heat or into the oven, and every ten minutes somebody picks it up and shakes it so nothing sticks — a spoon is never used. What comes out an hour later is meat that pulls off the bone and a small quantity of intensely concentrated juice that tastes of chicken, ginger heat and cooked tomato with nothing diluting it. In Côte d'Ivoire it is made in a canari, a round-bellied earthenware pot, and served with attiéké or rice to soak up every spoonful of that liquid. It is one of the few West African dishes where restraint, not layering, does the work.","The name comes from a Baoulé phrase describing exactly what the cook does: shake the pot. That instruction is the whole technique. A canari — unglazed clay, narrow-necked, wide-bellied — is packed with chicken or guinea fowl and aromatics, the mouth is sealed with banana leaves and a paste of clay or dough, and the pot is buried in embers or set over a slow fire. Because the seal is genuine, no steam escapes; the bird cooks in the water it releases, and the pot is periodically lifted and rocked to redistribute everything without opening it.\n\nGuinea fowl, not chicken, is the prestige version. Ivorian guinea fowl is leaner, gamier and much tougher than a supermarket chicken, and the long sealed steam is what turns it tender. The dish is associated with the Baoulé of the centre and with the forest south generally, and it is celebration food more than daily food — the pot is large, the cooking is slow, and it is the sort of thing made when there are people to feed. It also appears on maquis menus across Abidjan, where it is often cooked in a heavy metal pot rather than clay and finished faster.\n\nHow strictly Ivorian kedjenou is depends on who you ask. Sealed-pot cooking with aromatics and no added water turns up in several West African kitchens, and the tomato-ginger-chilli base is regional common ground rather than a national signature. What is specific here is the name, the shaking, and the pairing with attiéké — a starch that belongs to this coast more clearly than the stew does. Home cooks abroad get very close with a heavy casserole and a lid weighted or sealed with foil; the clay contributes even, gentle heat and a faint mineral note, but the discipline of never opening and never stirring matters far more than the material of the pot.","Kedjenou improves overnight and keeps 3 days in the fridge in its sauce. Reheat covered over low heat with a tablespoon of water, since the sauce tightens considerably when cold. It freezes well for 2 months — freeze the meat submerged in its liquid so the surface does not dry. Do not reheat uncovered at high heat; the small volume of sauce reduces to nothing in minutes and the chicken goes stringy.",[421,422,423,424],"Uses the real method — sealed lid, no water, shake instead of stir — so the sauce concentrates rather than dilutes.","Works in an ordinary Dutch oven, with a foil seal that reproduces what the clay canari does.","Gives the doneness cues by look and sound, since you are cooking blind for most of the hour.","Scales cleanly for a crowd: the same pot logic holds whether you cook one bird or three.",[426,427,428],"Heavy casserole or clay canari with a tight-fitting lid","Aluminium foil for sealing","Oven gloves for shaking the hot pot",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},25,11,3,890,39,430,[437],"Attiéké, plain white rice or boiled yam — something absorbent, because the sauce is concentrated and there is not much of it.",[439,442,445],{"name":440,"description":441},"Kedjenou de pintade","The version made with guinea fowl, considered the proper one for guests. Longer cooking, gamier meat, and a noticeably darker sauce.",{"name":443,"description":444},"Oven kedjenou","Sealed pot into a 160°C oven for 75 minutes instead of the hob, shaken twice. Steadier heat, and no risk of scorching the base.",{"name":446,"description":447},"Kedjenou with aubergine","Small African aubergines tucked in with the chicken, where they soften into the sauce and add a faint bitterness that cuts the richness.",[449,454,459,463,468,473,477,480,484,487,490,493,496],{"qty":450,"ref":451,"name":452,"unit":453},1.2,"chicken","bone-in chicken pieces, skin on (or one guinea fowl, jointed)","kg",{"qty":455,"ref":456,"name":457,"unit":458},2,"onion","onions, cut into thick wedges","piece",{"qty":460,"ref":461,"name":462,"unit":458},5,"tomato","ripe tomatoes, quartered",{"qty":464,"ref":465,"name":466,"unit":467},30,"ginger","fresh ginger, finely grated","g",{"qty":469,"ref":470,"name":471,"unit":472},4,"garlic","garlic, crushed","clove",{"qty":474,"ref":475,"name":476,"unit":458},1,"scotch-bonnet","scotch bonnet chilli, left whole",{"qty":455,"ref":478,"name":479,"unit":458},"bay-leaf","bay leaves",{"qty":455,"ref":481,"name":482,"unit":483},"thyme","fresh thyme leaves","tsp",{"qty":455,"ref":485,"name":486,"unit":458,"optional":8},"eggplant","small aubergines, halved",{"qty":474,"name":488,"note":489,"unit":458},"chicken stock cube, crumbled","genuinely standard in Ivorian kitchens; use 1 tsp salt instead if you prefer",{"qty":474,"ref":491,"name":492,"unit":483},"black-pepper","black pepper, coarsely ground",{"qty":494,"name":495,"unit":483},1.5,"fine salt",{"qty":455,"name":497,"note":498,"unit":499,"noScale":8},"water","only to stop the base catching before the vegetables release theirs","tbsp",[501,505,509,512,517,520],{"text":502,"title":503,"timerSeconds":504},"Rub {qty:chicken} of chicken pieces all over with the grated ginger, crushed garlic, salt, black pepper and crumbled stock cube. Leave it for 10 minutes at room temperature — the surface will look wet and glossy as the salt draws moisture out.","Season the bird",600,{"tip":506,"text":507,"title":508},"Crowded is correct. A half-empty pot fills with steam that condenses on cold metal instead of staying in the food.","Put the onion wedges and half the tomato in the bottom of a heavy casserole, sit the chicken on top in a single crowded layer, and tuck the remaining tomato, the aubergine, bay leaves, thyme and the whole chilli into the gaps. Pour in the two tablespoons of water. Do not brown anything first.","Pack the pot",{"text":510,"title":511},"Lay a sheet of foil across the pot, press it down over the rim, then set the lid on top and crimp the overhang up around the edge. Tug the lid gently — it should feel gripped rather than loose.","Seal it",{"tip":513,"text":514,"title":515,"timerSeconds":516},"Resist opening it to look. Every peek costs steam you cannot put back.","Set the pot over the lowest steady heat and cook for 60 minutes. Every 10 minutes, grip both handles and swirl the whole pot flat on the hob for a few seconds. You should hear liquid moving inside within the first quarter hour; if you hear dry rattling instead, your heat is too high.","Steam and shake",3600,{"text":518,"title":519},"Uncover: the chicken should be pulling from the bone, the tomato collapsed into a rough orange sauce, and the pot a third full of liquid. If it looks watery, lift the chilli out and boil hard uncovered for 3–4 minutes until the sauce coats a spoon and turns glossy.","Check and reduce",{"text":521,"title":522,"timerSeconds":504},"Take the pot off the heat, replace the lid and leave it for 10 minutes so the juices settle back into the meat. Taste the sauce for salt, then serve straight from the pot with attiéké or rice, spooning liquid over each portion.","Rest and serve","keh-jeh-NOO",[525,529,533],{"note":526,"swap":527,"original":528},"Chicken is what most Ivorian households use on an ordinary day too. Thighs handle the long steam far better than breast.","Bone-in chicken thighs and drumsticks","Guinea fowl",{"note":530,"swap":531,"original":532},"The original uses small local piment. Any fruity, floral hot chilli gets you there; heat level is entirely yours to set.","One habanero, or half a teaspoon of chilli flakes stirred in at the start","Scotch bonnet",{"note":534,"swap":535,"original":536},"The foil is not optional if the lid is not airtight — the whole dish depends on trapping steam that would otherwise escape.","Heavy cast-iron casserole with foil under the lid","Clay canari","kedjenou","Kedjenou (Ivorian Sealed-Pot Chicken Stew)","Kedjenou","Kédjénou","ivory-coast","Southern forest belt",20,70,10,"medium",[548],"main",[550,551,552],"gluten-free","dairy-free","halal-friendly",[451,461,465,456],[555,558,560,562],{"alt":556,"src":557},"Bone-in chicken pieces in a clay pot with collapsed tomato, onion wedges and a whole red chilli","\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero.jpg",{"alt":556,"src":559},"\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero-16x9.jpg",{"alt":556,"src":561},"\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero-4x3.jpg",{"alt":556,"src":563},"\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero-1x1.jpg",[537,565,566,567,568,569],"ivorian chicken stew","sealed pot cooking","canari","guinea fowl","west african stew","2026-08-20","dishroute-kitchen","Chicken, tomato, ginger and whole chilli sealed in a pot and cooked in nothing but their own juices. No added water, no stirring — the pot gets shaken instead.",{"en":574},"\u002Frecipe\u002Fkedjenou",{"items":576,"total":545,"page":474,"limit":834,"hasMore":835},[577,609,638,665,691,713,741,751,779,807],{"slug":578,"title":579,"shortTitle":580,"nativeName":580,"countrySlug":541,"region":581,"baseServings":469,"prepMinutes":582,"cookMinutes":543,"difficulty":583,"course":584,"diet":587,"mainIngredients":591,"images":593,"keywords":603,"publishedAt":570,"updatedAt":570,"authorSlug":571},"alloco","Alloco (Ivorian Fried Ripe Plantain)","Alloco","Abidjan",15,"easy",[585,586],"street-food","side",[588,589,550,551,590],"vegan","vegetarian","nut-free",[592,456,461,475],"plantain",[594,597,599,601],{"alt":595,"src":596},"Golden-brown fried plantain slices piled on a plate with chopped onion, tomato and chilli relish","\u002Fimages\u002Frecipes\u002Falloco\u002Fhero.jpg",{"alt":595,"src":598},"\u002Fimages\u002Frecipes\u002Falloco\u002Fhero-16x9.jpg",{"alt":595,"src":600},"\u002Fimages\u002Frecipes\u002Falloco\u002Fhero-4x3.jpg",{"alt":595,"src":602},"\u002Fimages\u002Frecipes\u002Falloco\u002Fhero-1x1.jpg",[578,604,605,606,607,608],"fried plantain","ivorian street food","ripe plantain","plantain snack","abidjan",{"slug":610,"title":611,"shortTitle":612,"nativeName":612,"countrySlug":541,"region":613,"baseServings":614,"prepMinutes":615,"cookMinutes":616,"restMinutes":617,"difficulty":546,"course":618,"diet":619,"mainIngredients":620,"images":622,"keywords":632,"publishedAt":570,"updatedAt":570,"authorSlug":571},"attieke","Attiéké (Ivorian Fermented Cassava Couscous)","Attiéké","Lagoon coast around Abidjan",6,60,35,3120,[586],[588,589,550,551,590],[621],"cassava",[623,626,628,630],{"alt":624,"src":625},"A mound of pale steamed attiéké granules with a fork lifting loose grains from the pile","\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero.jpg",{"alt":624,"src":627},"\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero-16x9.jpg",{"alt":624,"src":629},"\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero-4x3.jpg",{"alt":624,"src":631},"\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero-1x1.jpg",[610,633,634,635,636,637],"fermented cassava","ivorian side dish","cassava couscous","gluten free starch","west african",{"slug":639,"title":640,"shortTitle":641,"nativeName":641,"countrySlug":541,"region":642,"baseServings":614,"prepMinutes":582,"cookMinutes":543,"difficulty":583,"course":643,"diet":645,"mainIngredients":646,"images":649,"keywords":659,"publishedAt":570,"updatedAt":570,"authorSlug":571},"claclo","Claclo (Ivorian Sweet Plantain Fritters)","Claclo","Southern Côte d'Ivoire",[644,585],"snack",[588,589,551,590],[592,647,648],"flour","nutmeg",[650,653,655,657],{"alt":651,"src":652},"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":651,"src":654},"\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero-16x9.jpg",{"alt":651,"src":656},"\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero-4x3.jpg",{"alt":651,"src":658},"\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero-1x1.jpg",[639,660,661,662,663,664],"plantain fritters","ivorian snack","overripe plantain","tatale","west african fritters",{"slug":666,"title":667,"shortTitle":668,"nativeName":669,"countrySlug":541,"region":670,"baseServings":469,"prepMinutes":543,"cookMinutes":671,"difficulty":672,"course":673,"diet":674,"mainIngredients":675,"images":676,"keywords":686,"publishedAt":570,"updatedAt":570,"authorSlug":571},"foutou","Foutou Banane (Pounded Plantain and Cassava)","Foutou Banane","Foutou banane","Southern and central Côte d'Ivoire",40,"hard",[586],[588,589,550,551,590],[592,621],[677,680,682,684],{"alt":678,"src":679},"Two smooth pale balls of pounded plantain and cassava foutou in a bowl beside a dish of sauce","\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero.jpg",{"alt":678,"src":681},"\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero-16x9.jpg",{"alt":678,"src":683},"\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero-4x3.jpg",{"alt":678,"src":685},"\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero-1x1.jpg",[666,687,688,689,634,690],"foutou banane","pounded plantain","cassava fufu","west african starch",{"slug":692,"title":693,"shortTitle":694,"nativeName":694,"countrySlug":541,"region":581,"baseServings":469,"prepMinutes":543,"cookMinutes":543,"difficulty":583,"course":695,"diet":696,"mainIngredients":698,"images":700,"keywords":710,"publishedAt":570,"updatedAt":570,"authorSlug":571},"garba","Garba (Attiéké with Fried Tuna)","Garba",[585,548],[697,550,551,590],"pescatarian",[699,621,456,461],"tuna",[701,704,706,708],{"alt":702,"src":703},"Browned cubes of fried tuna piled on pale attiéké with sliced onion, tomato wedges and ground chilli","\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero.jpg",{"alt":702,"src":705},"\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero-16x9.jpg",{"alt":702,"src":707},"\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero-4x3.jpg",{"alt":702,"src":709},"\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero-1x1.jpg",[692,610,711,605,712,635],"fried tuna","abidjan food",{"slug":714,"title":715,"shortTitle":716,"nativeName":716,"countrySlug":541,"region":717,"baseServings":614,"prepMinutes":543,"cookMinutes":460,"restMinutes":718,"difficulty":583,"course":719,"diet":721,"mainIngredients":722,"images":725,"keywords":735,"publishedAt":570,"updatedAt":570,"authorSlug":571},"gnamankoudji","Gnamankoudji (Ivorian Spiced Ginger Juice)","Gnamankoudji","Nationwide",240,[720],"drink",[588,589,550,551,590],[465,723,724],"pineapple","lemon",[726,729,731,733],{"alt":727,"src":728},"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":727,"src":730},"\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero-16x9.jpg",{"alt":727,"src":732},"\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero-4x3.jpg",{"alt":727,"src":734},"\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero-1x1.jpg",[714,736,737,738,739,740],"ginger juice","ivorian drink","pineapple ginger","west african beverage","raw ginger",{"slug":537,"title":538,"shortTitle":539,"nativeName":540,"countrySlug":541,"region":542,"baseServings":469,"prepMinutes":543,"cookMinutes":544,"restMinutes":545,"difficulty":546,"course":742,"diet":743,"mainIngredients":744,"images":745,"keywords":750,"publishedAt":570,"updatedAt":570,"authorSlug":571},[548],[550,551,552],[451,461,465,456],[746,747,748,749],{"alt":556,"src":557},{"alt":556,"src":559},{"alt":556,"src":561},{"alt":556,"src":563},[537,565,566,567,568,569],{"slug":752,"title":753,"shortTitle":754,"nativeName":755,"countrySlug":541,"region":717,"baseServings":469,"prepMinutes":430,"cookMinutes":756,"difficulty":546,"course":757,"diet":758,"mainIngredients":759,"images":762,"keywords":772,"publishedAt":570,"updatedAt":570,"authorSlug":571},"ivorian-sauce-arachide","Sauce Arachide (Ivorian Groundnut Stew)","Sauce Arachide","Sauce arachide",75,[548],[550,551,552],[760,761,461,485],"peanut-butter","beef-chuck",[763,766,768,770],{"alt":764,"src":765},"Thick brown groundnut stew with beef cubes and aubergine, served beside a mound of white rice","\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero.jpg",{"alt":764,"src":767},"\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero-16x9.jpg",{"alt":764,"src":769},"\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero-4x3.jpg",{"alt":764,"src":771},"\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero-1x1.jpg",[773,774,775,776,777,778],"sauce arachide","groundnut stew","peanut stew","ivorian beef stew","west african peanut sauce","maafe",{"slug":780,"title":781,"shortTitle":782,"nativeName":783,"countrySlug":541,"region":642,"baseServings":469,"prepMinutes":582,"cookMinutes":616,"difficulty":583,"course":784,"diet":787,"mainIngredients":788,"images":790,"keywords":800,"publishedAt":570,"updatedAt":570,"authorSlug":571},"sauce-claire","Sauce Claire (Light Aubergine and Okra Broth)","Sauce Claire","Sauce claire",[785,786],"soup","sauce",[697,550,551,590],[485,789,461,456],"okra",[791,794,796,798],{"alt":792,"src":793},"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":792,"src":795},"\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero-16x9.jpg",{"alt":792,"src":797},"\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero-4x3.jpg",{"alt":792,"src":799},"\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero-1x1.jpg",[801,802,803,804,805,806],"sauce claire","okra broth","aubergine sauce","ivorian soup","smoked fish stew","garden egg",{"slug":808,"title":809,"shortTitle":810,"nativeName":811,"countrySlug":541,"region":542,"baseServings":614,"prepMinutes":464,"cookMinutes":812,"difficulty":546,"course":813,"diet":814,"mainIngredients":815,"images":817,"keywords":827,"publishedAt":570,"updatedAt":570,"authorSlug":571},"sauce-graine","Sauce Graine (Ivorian Palm Nut Stew)","Sauce 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