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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":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":494,"pronunciation":517,"substitutions":518,"slug":531,"title":532,"shortTitle":533,"nativeName":533,"countrySlug":534,"region":535,"baseServings":433,"prepMinutes":536,"cookMinutes":536,"restMinutes":536,"difficulty":537,"course":538,"diet":541,"mainIngredients":546,"images":547,"keywords":557,"publishedAt":564,"updatedAt":564,"authorSlug":565,"summary":566,"localeSlug":531,"alternates":567},[394,397,400,403,406],{"answer":395,"question":396},"The skin should be mostly or entirely black, and the fruit should give when you press it. At that point the starch has converted to sugar, which is what lets the cubes caramelise and taste sweet against the chili. Yellow plantain with green tips will fry into something firm and starchy that misses the whole character of the dish.","How ripe should the plantains be?",{"answer":398,"question":399},"The oil is too hot or the cubes are too small. Ripe plantain is full of sugar and browns very fast, so hold the oil around 175°C and cut the pieces to about 2.5 cm so the centre has time to soften. If the outside is already dark, lower the heat and give the pan a minute to settle before the next batch.","Why does my kelewele burn before it is cooked through?",{"answer":401,"question":402},"Ginger and dried chili are in every version. Cloves, anise, nutmeg and black pepper appear in varying combinations, and some cooks add grated onion, garlic or a pinch of salt to the rub. Street sellers guard their exact proportions, so there is no single correct blend — adjust it to your own taste and it is still kelewele.","What spices go into kelewele?",{"answer":404,"question":405},"Yes. Toss the spiced cubes with a tablespoon of oil and cook at 200°C for 12 to 14 minutes, shaking the basket twice. The result is drier and less caramelised than deep-fried kelewele, with a firmer bite, but the spicing comes through properly and it is a fair everyday version.","Can I make kelewele in an air fryer?",{"answer":407,"question":408},"Mostly a snack, eaten from a paper cone on the street in the evening. It also appears as part of a meal — beside rice and beans, with groundnut soup, or on a waakye plate — so both are correct. The cone with roasted groundnuts is how most Ghanaians would picture it first.","Is kelewele a side dish or a snack?",[410,411,412,413,414,415],"Wait for the skins to go black and slightly wrinkled. Plantain that is merely yellow has not converted enough starch to sugar, and the cubes will fry hard and taste starchy.","Cut chunky, around 2.5 cm. Small cubes have too much surface area, burn on the outside and go dry before the middle softens.","Add a tablespoon of water to the spice rub. Dry spices slide off oiled plantain, while a loose paste coats every face of the cube.","Fry in batches with room between the pieces. A crowded pan drops the oil temperature and the plantain absorbs fat rather than sealing.","Watch the colour, not the timer. Sugar-heavy plantain goes from mahogany to black in well under a minute at the end.","Drain on a wire rack rather than a plate. Sitting in its own steam softens the crust you just spent ten minutes building.","🍌","Kelewele is fried plantain with an argument in it. The cubes are cut from plantains ripe enough that the skin has gone black, then rubbed with grated ginger, ground chili, cloves and anise and left to sit before they hit hot oil. What comes out is sweet on the inside and genuinely hot on the outside, with the spices caramelising into a dark crust that tastes of ginger first and chili a moment later. It is a snack rather than a side, sold from roadside pans in the evening in paper cones, usually with a handful of roasted groundnuts tipped over the top.","This is evening food. Kelewele sellers set up as the light goes, working a wide pan of oil beside a bowl of cut plantain and a jar of spice mix, and the smell of ginger hitting hot fat is one of the markers of an Accra night street. It is bought on the way home, eaten standing up out of a cone of newspaper or brown paper, and the groundnuts scattered over are not decoration — the salt and the crunch cut the sweetness and make it a more complete thing to eat.\n\nThe spice mix is where sellers differentiate themselves, and no two are the same. Ginger and dried chili are constant. Beyond that, cloves, anise, nutmeg and black pepper turn up in different proportions, some cooks add grated onion or a little garlic, and a few keep a blend they will not discuss. Ghanaians develop loyalties to particular sellers on this basis, and asking what is in the mix is usually met with a pleasant non-answer.\n\nThe technique looks simple and is not entirely forgiving. Plantain at this stage of ripeness is full of sugar, which means the cubes darken very quickly and go from properly caramelised to burnt in under a minute; the oil has to be hot enough to seal them but not so hot that the outside blackens before the inside softens. Overcrowding is the other failure, because too much cold plantain drops the oil temperature and the cubes soak up fat instead of frying. Done right the outside is deep mahogany with slightly crisp edges, and the centre is soft enough to give under light pressure. Kelewele is also eaten in more substantial company — beside rice and beans, with groundnut soup, or as part of a plate of waakye — but the cone on the street is where most people meet it.","Kelewele is at its peak in the first ten minutes and there is no honest way around that. It holds an hour at room temperature before the crust softens; after that, spread the cubes on a tray and reheat at 200°C for 6–8 minutes, which gets most of the edge back. Refrigerated it keeps 2 days but goes dense and sweet-sour, and it does not freeze — the cell walls collapse and the thawed cubes are mush. Cut and spice the plantain a couple of hours ahead if you need to prep, and fry to order.",[421,422,423,424],"Uses a wet spice rub rather than a dry dusting, so the seasoning actually clings to the plantain instead of falling into the oil.","Gives a resting time before frying, which lets the ginger and chili penetrate past the cut surface.","Sets a specific oil temperature, because the margin between caramelised and burnt on sugar-heavy plantain is very narrow.","Says plainly how ripe the plantain must be — the single thing that decides whether this works at all.",[426,427,428,429],"Deep frying pan or wok","Kitchen thermometer","Slotted spoon","Wire rack",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":433,"calories":436,"estimated":8},13,56,4,26,480,340,[438],"Salted roasted groundnuts scattered over while hot, and something cold to drink — the chili builds fast in a full cone.",[440,443,446],{"name":441,"description":442},"Kelewele with groundnuts","The classic street pairing: a handful of salted roasted groundnuts tipped over the hot plantain in the cone, so every few bites are crunchy and salty.",{"name":444,"description":445},"Kelewele with beans","Served with a bowl of stewed cowpeas as a full plate rather than a snack, which is how it is eaten at lunch spots.",{"name":447,"description":448},"Milder kelewele","Chili cut right back and the ginger and anise pushed forward, which is how it is usually made for children at home.",[450,455,461,466,470,474,477,480,484,489],{"qty":433,"ref":451,"name":452,"unit":453,"group":454},"plantain","very ripe plantains, skins blackened","piece","For the plantain",{"qty":456,"ref":457,"name":458,"unit":459,"group":460},30,"ginger","fresh ginger, finely grated","g","For the spice rub",{"qty":462,"ref":463,"name":464,"unit":465,"group":460},1.5,"chili-flakes","ground dried chili or cayenne","tsp",{"qty":467,"ref":468,"name":469,"unit":465,"group":460},0.25,"cloves","ground cloves",{"qty":471,"name":472,"note":473,"unit":465,"group":460},0.5,"ground aniseed","or ground fennel seed",{"qty":467,"ref":475,"name":476,"unit":465,"group":460},"nutmeg","freshly grated nutmeg",{"qty":478,"name":479,"unit":465,"group":460},0.75,"fine salt",{"qty":481,"name":482,"unit":483,"group":460},1,"water","tbsp",{"qty":485,"name":486,"unit":487,"group":488,"noScale":8},600,"groundnut or sunflower oil, for frying","ml","For frying",{"qty":490,"ref":491,"name":492,"unit":459,"group":493,"optional":8},60,"peanuts","salted roasted groundnuts","To serve",[495,498,501,505,509,514],{"text":496,"title":497},"Stir the grated ginger, chili, cloves, aniseed, nutmeg, salt and water together in a large bowl into a loose, wet paste. It should pour thickly off the spoon rather than sit as a dry powder.","Mix the rub",{"text":499,"title":500},"Peel the blackened plantains and cut them into chunks about 2.5 cm across — squares, wedges or the diagonal slices sellers use, as long as they are all the same size. Smaller pieces will burn before the centres soften.","Cut the plantain",{"text":502,"title":503,"timerSeconds":504},"Turn the chunks through the spice paste with your hands until every face is coated and the plantain looks rust-orange all over. Leave to sit for 15 minutes so the ginger and chili work past the cut surface.","Coat and rest",900,{"tip":506,"text":507,"title":508},"Too hot and the sugars blacken in seconds. Too cool and the plantain drinks oil.","Bring the oil to 175°C in a deep pan. Test it with a single cube: it should surface within a couple of seconds surrounded by steady, fine bubbles, not violent spitting.","Heat the oil",{"tip":510,"text":511,"title":512,"timerSeconds":513},"Never fill the pan. Cold plantain drops the oil temperature fast and the batch turns greasy.","Lower in a single layer with space between the pieces and fry for 3–4 minutes, turning once, until the outsides are deep mahogany with darker crisp edges and a piece gives easily when pressed with the back of a spoon.","Fry in batches",240,{"text":515,"title":516},"Lift the cubes onto a wire rack rather than paper so the crust stays firm, and let the oil come back up to temperature between batches. Tip into paper cones or a bowl, scatter over the roasted groundnuts, and eat straight away.","Drain and serve hot","keh-leh-WEH-leh",[519,523,527],{"note":520,"swap":521,"original":522},"Anise gives kelewele its distinctive warm liquorice note behind the ginger. Fennel is the nearest common-cupboard match; star anise is stronger, so use half as much or it takes over.","A quarter teaspoon of ground fennel seed, or crushed star anise used sparingly","Ground aniseed",{"note":524,"swap":525,"original":526},"It works and the spicing still tastes right, but the crust is drier and less caramelised. Shake the basket twice and expect a slightly firmer bite.","Air fryer at 200°C for 12–14 minutes, tossed in a tablespoon of oil first","Deep frying",{"note":528,"swap":529,"original":530},"Fresh chili brings more aroma and a sharper heat, and it blends easily into the wet rub. Add it to the paste rather than sprinkling it over.","One finely grated fresh scotch bonnet","Dried chili powder","kelewele","Kelewele (Ghanaian Spiced Fried Plantain)","Kelewele","ghana","Greater Accra",15,"easy",[539,540],"street-food","snack",[542,543,544,545],"vegan","vegetarian","gluten-free","dairy-free",[451,457],[548,551,553,555],{"alt":549,"src":550},"Paper cone of dark caramelised Ghanaian kelewele plantain cubes topped with roasted groundnuts","\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero.jpg",{"alt":549,"src":552},"\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero-16x9.jpg",{"alt":549,"src":554},"\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero-4x3.jpg",{"alt":549,"src":556},"\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero-1x1.jpg",[531,558,559,560,561,562,563],"spiced fried plantain","ghanaian street food","ginger chili plantain","accra snack","vegan snack","groundnuts","2026-08-20","dishroute-kitchen","Cubes of black-ripe plantain rubbed with ginger, chili, cloves and anise, then fried until the edges go dark and crisp. Accra sells it in paper cones after dark, with roasted groundnuts on top.",{"en":568},"\u002Frecipe\u002Fkelewele",{"items":570,"total":576,"page":481,"limit":794,"hasMore":845},[571,603,631,666,676,705,734,762,790,819],{"slug":572,"title":573,"shortTitle":574,"nativeName":574,"countrySlug":534,"region":575,"baseServings":433,"prepMinutes":576,"cookMinutes":577,"difficulty":578,"course":579,"diet":581,"mainIngredients":583,"images":586,"keywords":596,"publishedAt":564,"updatedAt":564,"authorSlug":565},"banku","Banku (Ghanaian Fermented Corn and Cassava Dough)","Banku","Greater Accra and Volta",10,35,"medium",[580],"side",[542,543,544,545,582],"nut-free",[584,585],"cornmeal","cassava",[587,590,592,594],{"alt":588,"src":589},"Two smooth white balls of Ghanaian banku on a plate with grilled tilapia and red ground pepper sauce","\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero.jpg",{"alt":588,"src":591},"\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero-16x9.jpg",{"alt":588,"src":593},"\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero-4x3.jpg",{"alt":588,"src":595},"\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero-1x1.jpg",[572,597,598,599,600,601,602],"fermented corn dough","ghanaian swallow","grilled tilapia","okro stew","ga food","cassava dough",{"slug":604,"title":605,"shortTitle":606,"nativeName":607,"countrySlug":534,"region":608,"baseServings":433,"prepMinutes":609,"cookMinutes":577,"difficulty":610,"course":611,"diet":612,"mainIngredients":613,"images":614,"keywords":624,"publishedAt":564,"updatedAt":564,"authorSlug":565},"ghanaian-fufu","Fufu (Ghanaian Pounded Cassava and Plantain)","Fufu","Fufuo","Ashanti and the Akan south",20,"hard",[580],[542,543,544,545,582],[585,451],[615,618,620,622],{"alt":616,"src":617},"Smooth pale ball of Ghanaian fufu sitting in a bowl of soup with meat resting on top","\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero.jpg",{"alt":616,"src":619},"\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero-16x9.jpg",{"alt":616,"src":621},"\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero-4x3.jpg",{"alt":616,"src":623},"\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero-1x1.jpg",[625,626,627,598,628,629,630],"fufu","pounded cassava","green plantain","akan food","waduro","west african staple",{"slug":632,"title":633,"shortTitle":634,"nativeName":635,"countrySlug":534,"region":636,"baseServings":637,"prepMinutes":609,"cookMinutes":638,"restMinutes":576,"difficulty":578,"course":639,"diet":641,"mainIngredients":643,"images":648,"keywords":658,"publishedAt":564,"updatedAt":564,"authorSlug":565},"ghanaian-jollof-rice","Ghana Jollof (Aromatic Rice Cooked in Its Own Stew)","Ghana Jollof","Jollof","Nationwide",6,55,[640],"main",[544,545,642],"halal-friendly",[644,645,646,647],"jasmine-rice","tomato","bell-pepper","scotch-bonnet",[649,652,654,656],{"alt":650,"src":651},"Pot of orange Ghanaian jollof rice with separate grains, served with fried plantain and dark shito on the side","\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero.jpg",{"alt":650,"src":653},"\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero-16x9.jpg",{"alt":650,"src":655},"\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero-4x3.jpg",{"alt":650,"src":657},"\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero-1x1.jpg",[659,660,661,662,663,664,665],"jollof rice","ghana jollof","west african rice","one pot rice","scotch bonnet","jollof wars","party rice",{"slug":531,"title":532,"shortTitle":533,"nativeName":533,"countrySlug":534,"region":535,"baseServings":433,"prepMinutes":536,"cookMinutes":536,"restMinutes":536,"difficulty":537,"course":667,"diet":668,"mainIngredients":669,"images":670,"keywords":675,"publishedAt":564,"updatedAt":564,"authorSlug":565},[539,540],[542,543,544,545],[451,457],[671,672,673,674],{"alt":549,"src":550},{"alt":549,"src":552},{"alt":549,"src":554},{"alt":549,"src":556},[531,558,559,560,561,562,563],{"slug":677,"title":678,"shortTitle":679,"nativeName":680,"countrySlug":534,"region":636,"baseServings":681,"prepMinutes":536,"cookMinutes":536,"restMinutes":682,"difficulty":537,"course":683,"diet":685,"mainIngredients":686,"images":687,"keywords":697,"publishedAt":564,"updatedAt":564,"authorSlug":565},"nkate-cake","Nkate Cake (Ghanaian Peanut Brittle)","Nkate Cake","Nkate cake",12,40,[540,684],"dessert",[542,543,544,545],[491],[688,691,693,695],{"alt":689,"src":690},"Broken slabs of dark Ghanaian nkate cake peanut brittle showing whole roasted groundnuts set in caramel","\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero.jpg",{"alt":689,"src":692},"\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero-16x9.jpg",{"alt":689,"src":694},"\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero-4x3.jpg",{"alt":689,"src":696},"\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero-1x1.jpg",[698,699,700,701,702,703,704],"nkate cake","peanut brittle","ghanaian snack","groundnut caramel","street snack","two ingredient sweet","twi",{"slug":706,"title":707,"shortTitle":708,"nativeName":708,"countrySlug":534,"region":709,"baseServings":637,"prepMinutes":536,"cookMinutes":710,"difficulty":578,"course":711,"diet":713,"mainIngredients":714,"images":717,"keywords":727,"publishedAt":564,"updatedAt":564,"authorSlug":565},"ghanaian-groundnut-soup","Nkatenkwan (Ghanaian Groundnut Soup with Chicken)","Nkatenkwan","Ashanti",75,[712,640],"soup",[544,545,642],[715,716,645,457],"peanut-butter","chicken",[718,721,723,725],{"alt":719,"src":720},"Thick orange-brown Ghanaian groundnut soup with chicken on the bone and a film of oil on the surface","\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero.jpg",{"alt":719,"src":722},"\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero-16x9.jpg",{"alt":719,"src":724},"\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero-4x3.jpg",{"alt":719,"src":726},"\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero-1x1.jpg",[728,729,730,731,625,732,733],"groundnut soup","nkatenkwan","peanut soup","ghanaian soup","chicken soup","west african peanut",{"slug":735,"title":736,"shortTitle":737,"nativeName":737,"countrySlug":534,"region":738,"baseServings":433,"prepMinutes":536,"cookMinutes":739,"difficulty":537,"course":740,"diet":741,"mainIngredients":742,"images":745,"keywords":755,"publishedAt":564,"updatedAt":564,"authorSlug":565},"ghanaian-light-soup","Nkrakra (Ghanaian Light Tomato and Ginger Soup)","Nkrakra","Ashanti and nationwide",95,[712],[544,545,642,582],[743,645,457,744],"goat","onion",[746,749,751,753],{"alt":747,"src":748},"Bowl of clear orange-red Ghanaian light soup with goat on the bone and a ball of fufu half submerged","\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero.jpg",{"alt":747,"src":750},"\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero-16x9.jpg",{"alt":747,"src":752},"\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero-4x3.jpg",{"alt":747,"src":754},"\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero-1x1.jpg",[756,757,758,759,760,761,663],"light soup","nkrakra","ghanaian goat soup","ginger broth","oil free soup","fufu soup",{"slug":763,"title":764,"shortTitle":765,"nativeName":766,"countrySlug":534,"region":767,"baseServings":433,"prepMinutes":536,"cookMinutes":768,"difficulty":537,"course":769,"diet":770,"mainIngredients":771,"images":772,"keywords":782,"publishedAt":564,"updatedAt":564,"authorSlug":565},"red-red","Red Red (Ghanaian Bean Stew with Fried Plantain)","Red Red","Red red","Southern Ghana",65,[640],[542,543,544,545],[451,645,744,647],[773,776,778,780],{"alt":774,"src":775},"Bowl of rust-red Ghanaian cowpea stew beside golden fried ripe plantain slices and a scattering of gari","\u002Fimages\u002Frecipes\u002Fred-red\u002Fhero.jpg",{"alt":774,"src":777},"\u002Fimages\u002Frecipes\u002Fred-red\u002Fhero-16x9.jpg",{"alt":774,"src":779},"\u002Fimages\u002Frecipes\u002Fred-red\u002Fhero-4x3.jpg",{"alt":774,"src":781},"\u002Fimages\u002Frecipes\u002Fred-red\u002Fhero-1x1.jpg",[783,784,785,786,787,788,789],"red 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