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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":516,"pronunciation":545,"substitutions":546,"slug":559,"title":560,"shortTitle":561,"nativeName":562,"countrySlug":563,"region":564,"baseServings":490,"prepMinutes":565,"cookMinutes":566,"restMinutes":567,"difficulty":568,"course":569,"diet":571,"mainIngredients":575,"images":576,"keywords":586,"publishedAt":594,"updatedAt":594,"authorSlug":595,"summary":596,"localeSlug":559,"alternates":597},[394,397,400,403,406],{"answer":395,"question":396},"The onions were not fried far enough. All of the colour in an authentic Kenyan pilau comes from onions cooked slowly until they are deep brown and collapsed, a process that takes 20 to 25 minutes and cannot be rushed on high heat. Adding turmeric or food colouring to fix the shade is common in shortcut recipes but produces a different, flatter taste.","Why is my pilau pale instead of brown?",{"answer":398,"question":399},"Pilau is cooked in one pot, with the rice absorbing spiced meat broth so everything ends up the same brown colour. Biriani is assembled: the rice is boiled separately and layered with a wet, tomato and yoghurt based meat sauce, so the finished dish has distinct white rice and red sauce. On the Swahili coast the two are firmly separate dishes.","What is the difference between pilau and biriani?",{"answer":401,"question":402},"Usually too much liquid, or rice that went into the pot wet after rinsing. Drain soaked rice thoroughly and measure the broth precisely — roughly 1.75 times the volume of the rice for soaked basmati. Stirring the pot after the lid goes on also breaks the grains and releases starch, so leave it undisturbed until the resting stage.","Why did my rice come out mushy?",{"answer":404,"question":405},"Yes. Grind your own from cumin seeds, green cardamom, cloves, black peppercorns and cinnamon, in roughly that order of quantity, and toast them first for a fuller aroma. Garam masala is not a good substitute on its own — it is usually much heavier on cinnamon and lacks the cumin dominance that makes pilau taste Kenyan.","Can I make pilau without pilau masala?",{"answer":407,"question":408},"Partly. Do the onion browning and the meat simmering in a pan, then transfer everything with the drained rice and measured broth to the cooker and run a normal white rice cycle. The result is decent, though you lose the slightly crisp base layer that forms in a heavy pot, which many people consider the best part.","Can I cook pilau in a rice cooker?",[410,411,412,413,414,415],"Take the onions further than feels comfortable — deep chestnut brown, soft and almost jammy. Golden onions give a pale, flat pilau.","Watch the last two minutes of onion frying closely; the shift from brown to burnt takes seconds and burnt onion makes the whole pot bitter.","Rinse the rice until the water runs clear, then soak it 20 minutes and drain well. Excess surface starch is what glues grains together.","Measure the cooking liquid after the beef has simmered, topping up with water so the total is exactly right — evaporation varies by pan.","Once the lid goes on, leave it alone. Every peek releases the steam that is cooking the top layer of rice.","Fluff with a fork from the edges inward, never a spoon, and only after the pot has rested off the heat.","🍛","Kenyan pilau is a one-pot rice dish in which every grain is stained brown and perfumed with whole-spice masala, studded with pieces of slow-cooked beef. The taste is warm rather than hot — cumin and cardamom lead, cinnamon and clove sit underneath, and there is a background sweetness that surprises people who expect a curry. That colour is the part cooks argue about: it comes from onions fried patiently until they are genuinely brown, not from turmeric, and a pale pilau is read across the Kenyan coast as a sign that someone was in a hurry. It is celebration food that happens to be practical, since one pot feeds a crowd and improves while it rests.","Pilau belongs to the Swahili coast, where Mombasa, Lamu and Malindi have been ports on the monsoon trade routes for well over a thousand years. Rice, cloves, cardamom, cinnamon and cumin all moved along those routes, and the dish sits in the family of pilafs that stretches from Persia through India to Zanzibar — related to all of them, identical to none. The Kenyan branch is distinguished by that browned-onion base and by a masala blend heavy on cumin, which is sold ready-mixed as pilau masala in every Kenyan supermarket and mixed at home by cooks who care.\n\nThe distinction from biriani matters on the coast and is worth learning. Biriani is layered: rice cooked separately, a wet, tomato-and-yoghurt-rich meat sauce built alongside it, the two assembled at the end so the finished plate has white rice and sauce in visible strata. Pilau is cooked together in a single pot so the rice absorbs the meat broth and comes out uniformly brown and dry. Ordering one and being served the other is a genuine complaint, not a technicality.\n\nUpcountry, pilau became the dish of occasions. It is what gets cooked for weddings, for Eid, for funerals and for Christmas across much of Kenya, prepared in enormous sufurias over open fires by whoever in the extended family has the reputation for it. That reputation rests almost entirely on two things: whether the onions were taken far enough, and whether the rice came out separate. A pilau that clumps is remembered. Kachumbari on the side is not optional in most households — the raw, sour tomato and onion is what keeps a rich, spiced pot of rice from becoming heavy halfway through the plate.","Pilau refrigerates well for 3 days and many Kenyan cooks consider day-two pilau better than fresh, since the spice settles into the grains. Reheat it covered with a tablespoon of water per portion in a low oven or a pan over gentle heat, so it steams back to softness instead of drying out. It also freezes successfully for up to 2 months, unlike most rice dishes, because the grains are relatively dry and well coated in fat — cool it quickly, freeze in portions, and thaw fully before reheating.",[421,422,423,424],"Browns the onions to the real Swahili depth and tells you exactly when to stop before they turn bitter.","Cooks the beef first so its broth becomes the liquid the rice absorbs, which is where the depth comes from.","Gives a from-scratch pilau masala blend as well as the shop-bought shortcut.","Soaks and drains the rice properly, so the grains finish separate instead of clumping into a spiced risotto.",[426,427,428],"Heavy pot or Dutch oven with a tight lid (sufuria)","Fine sieve","Spice grinder or mortar",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},19,76,4,720,33,610,[437],"Kachumbari and a bowl of plain yoghurt or thin tomato chutney, with lime wedges for squeezing over.",[439,442,445],{"name":440,"description":441},"Pilau ya kuku","Made with chicken instead of beef, lighter and quicker, and the usual choice when the pot has to be on the table the same afternoon.",{"name":443,"description":444},"Vegetarian pilau","Potatoes, carrots and chickpeas carry the dish instead of meat, with vegetable stock. It needs slightly more masala to compensate for the missing broth.",{"name":446,"description":447},"Pilau with potatoes","Chunks of potato added with the rice, absorbing the spiced broth and turning soft at the edges — common in home cooking, less so at restaurants.",[449,455,459,463,467,472,476,480,485,489,493,496,499,502,505,510],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},700,"beef-chuck","beef chuck, in 3 cm cubes","g","For the meat",{"qty":432,"ref":456,"name":457,"unit":458,"group":454},"garlic","garlic, crushed to a paste","clove",{"qty":460,"ref":461,"name":462,"unit":453,"group":454},20,"ginger","fresh ginger, grated",{"qty":464,"name":465,"unit":466,"group":454},1,"salt","tsp",{"qty":468,"ref":469,"name":470,"unit":453,"group":471},500,"basmati-rice","basmati or pishori rice","For the rice",{"qty":432,"ref":473,"name":474,"unit":475,"group":471},"olive-oil","vegetable oil","tbsp",{"qty":432,"ref":477,"name":478,"unit":479,"group":471},"onion","onions, halved and thinly sliced","piece",{"qty":481,"ref":482,"name":483,"unit":466,"group":484},2,"cumin","ground cumin","For the spice",{"qty":486,"ref":487,"name":488,"unit":479,"group":484},8,"cardamom","green cardamom pods, lightly crushed",{"qty":490,"ref":491,"name":492,"unit":479,"group":484},6,"cloves","whole cloves",{"qty":464,"ref":494,"name":495,"unit":479,"group":484},"cinnamon","cinnamon stick, about 5 cm",{"qty":464,"ref":497,"name":498,"unit":466,"group":484},"black-pepper","black peppercorns, cracked",{"qty":481,"ref":500,"name":501,"unit":479,"group":471},"tomato","tomatoes, chopped",{"qty":481,"ref":503,"name":504,"unit":479,"group":471,"optional":8},"potato","potatoes, in large chunks",{"qty":506,"ref":507,"name":508,"unit":509,"group":471},900,"stock","beef broth from the meat, topped up with water","ml",{"qty":511,"ref":512,"name":513,"unit":514,"group":515},0.5,"cilantro","coriander leaves, chopped","cup","To finish",[517,522,526,531,535,538,541],{"tip":518,"text":519,"title":520,"timerSeconds":521},"Skim the grey foam off in the first five minutes and the broth will stay clean-tasting.","Put {qty:beef-chuck} of beef in a pot with the garlic, ginger, salt and enough water to cover by two fingers. Simmer gently for 45 minutes, until a cube gives easily when pressed but has not fallen apart. Lift out the meat and keep every drop of the broth.","Simmer the beef",2700,{"text":523,"title":524,"timerSeconds":525},"While the beef cooks, rinse the rice in several changes of cold water until the water runs almost clear, then cover with fresh water and leave to soak for 20 minutes. Drain it in a sieve and let it sit there so the grains dry off at the surface.","Soak the rice",1200,{"tip":527,"text":528,"title":529,"timerSeconds":530},"This single step decides the colour and flavour of the finished pilau. Do not walk away in the last five minutes.","Heat the oil in a heavy pot over medium heat and fry the sliced onions for 20 to 25 minutes, stirring often. They will go translucent, then straw-coloured, then deep chestnut brown and jammy — pull them back from the heat the moment the smell turns from sweet to sharp.","Brown the onions",1400,{"text":532,"title":533,"timerSeconds":534},"Stir the cumin, cardamom, cloves, cinnamon and peppercorns into the onions and fry for a minute until the kitchen smells strongly of cardamom. Add the tomatoes and the drained beef, and cook for 5 minutes until the tomato has broken down and the mixture looks dark and oily rather than watery.","Bloom the spices and meat",300,{"text":536,"title":537},"Tip in the drained rice and potatoes and turn everything gently for 2 minutes so each grain is coated in the spiced fat. Pour in the measured broth, taste it for salt — it should be slightly saltier than you want the finished dish — and bring to a strong boil.","Add rice and broth",{"text":539,"title":540,"timerSeconds":525},"Boil uncovered until the liquid drops to the level of the rice and small craters appear on the surface, about 6 minutes. Cover tightly, drop the heat to the lowest setting and cook undisturbed for 20 minutes, until the rice is tender and the base has a faint toasted crust.","Steam covered",{"text":542,"title":543,"timerSeconds":544},"Take the pot off the heat and let it stand, still covered, for 10 minutes so the steam redistributes. Fork the rice up from the edges, folding the meat through, scatter with coriander and serve with kachumbari alongside.","Rest and fluff",600,"pee-LAOW yah NYAH-mah",[547,551,555],{"note":548,"swap":549,"original":550},"Goat is common on the coast and needs the same long simmer. Chicken thighs need only 20 minutes, so brown them and add them back with the rice rather than stewing them first.","Goat shoulder, or bone-in chicken thighs","Beef chuck",{"note":552,"swap":553,"original":554},"Homemade is noticeably brighter. Toast the whole spices in a dry pan until fragrant before grinding.","Grind 2 tsp cumin seeds, 8 green cardamom pods, 6 cloves, 1 tsp black peppercorns and a 5 cm cinnamon stick","Shop-bought pilau masala",{"note":556,"swap":557,"original":558},"Pishori from Mwea is the prized Kenyan rice for pilau. Avoid short-grain and parboiled types, which give the wrong texture entirely.","Any long-grain rice such as pishori or jasmine","Basmati rice","kenyan-pilau","Pilau (Kenyan Swahili Spiced Rice with Beef)","Pilau","Pilau ya nyama","kenya","Swahili Coast",25,75,10,"medium",[570],"main",[572,573,574],"dairy-free","nut-free","halal-friendly",[451,469,477,482,487],[577,580,582,584],{"alt":578,"src":579},"Pot of brown Kenyan pilau rice with chunks of beef, whole cardamom pods and chopped coriander on top","\u002Fimages\u002Frecipes\u002Fkenyan-pilau\u002Fhero.jpg",{"alt":578,"src":581},"\u002Fimages\u002Frecipes\u002Fkenyan-pilau\u002Fhero-16x9.jpg",{"alt":578,"src":583},"\u002Fimages\u002Frecipes\u002Fkenyan-pilau\u002Fhero-4x3.jpg",{"alt":578,"src":585},"\u002Fimages\u002Frecipes\u002Fkenyan-pilau\u002Fhero-1x1.jpg",[587,588,589,590,591,592,593],"pilau","kenyan pilau","swahili rice","pilau masala","beef rice","coastal kenyan food","one pot rice","2026-08-20","dishroute-kitchen","Coastal rice cooked with beef in cumin, cardamom, cinnamon and clove, its deep brown colour coming entirely from onions fried almost to collapse rather than from any spice powder.",{"en":598},"\u002Frecipe\u002Fkenyan-pilau",{"items":600,"total":567,"page":464,"limit":873,"hasMore":874},[601,634,664,693,720,751,779,789,818,846],{"slug":602,"title":603,"shortTitle":604,"nativeName":605,"countrySlug":563,"region":606,"baseServings":490,"prepMinutes":460,"cookMinutes":607,"restMinutes":608,"difficulty":609,"course":610,"diet":611,"mainIngredients":615,"images":617,"keywords":627,"publishedAt":594,"updatedAt":594,"authorSlug":595},"githeri","Githeri (Kenyan Maize and Bean Stew)","Githeri","Gĩtheri","Central Kenya",120,480,"easy",[570],[612,613,614,572,573],"vegan","vegetarian","gluten-free",[616,503,477,500],"corn",[618,621,623,625],{"alt":619,"src":620},"Bowl of githeri with maize kernels, red beans and potato chunks in a thick tomato base, topped with coriander","\u002Fimages\u002Frecipes\u002Fgitheri\u002Fhero.jpg",{"alt":619,"src":622},"\u002Fimages\u002Frecipes\u002Fgitheri\u002Fhero-16x9.jpg",{"alt":619,"src":624},"\u002Fimages\u002Frecipes\u002Fgitheri\u002Fhero-4x3.jpg",{"alt":619,"src":626},"\u002Fimages\u002Frecipes\u002Fgitheri\u002Fhero-1x1.jpg",[602,628,629,630,631,632,633],"maize and beans","kikuyu food","kenyan one pot","vegan stew","muthokoi","budget meal",{"slug":635,"title":636,"shortTitle":637,"nativeName":638,"countrySlug":563,"baseServings":486,"prepMinutes":639,"cookMinutes":565,"restMinutes":640,"difficulty":568,"course":641,"diet":643,"mainIngredients":644,"images":646,"keywords":656,"publishedAt":594,"updatedAt":594,"authorSlug":595},"kenyan-chapati","Kenyan Chapati (Soft Layered Flatbread)","Kenyan Chapati","Chapati",40,30,[642],"bread",[612,613,572,573],[645],"flour",[647,650,652,654],{"alt":648,"src":649},"Stack of golden brown Kenyan chapatis with dark blistered spots, one torn open to show thin layers","\u002Fimages\u002Frecipes\u002Fkenyan-chapati\u002Fhero.jpg",{"alt":648,"src":651},"\u002Fimages\u002Frecipes\u002Fkenyan-chapati\u002Fhero-16x9.jpg",{"alt":648,"src":653},"\u002Fimages\u002Frecipes\u002Fkenyan-chapati\u002Fhero-4x3.jpg",{"alt":648,"src":655},"\u002Fimages\u002Frecipes\u002Fkenyan-chapati\u002Fhero-1x1.jpg",[657,658,659,660,661,662,663],"kenyan chapati","chapo","layered flatbread","east african bread","soft chapati","laminated dough","chapati madondo",{"slug":665,"title":666,"shortTitle":667,"nativeName":667,"countrySlug":563,"baseServings":668,"prepMinutes":565,"cookMinutes":460,"restMinutes":669,"difficulty":609,"course":670,"diet":672,"mainIngredients":673,"images":675,"keywords":685,"publishedAt":594,"updatedAt":594,"authorSlug":595},"kenyan-mandazi","Mandazi (Coconut Cardamom Fried Dough)","Mandazi",16,90,[671],"snack",[613,572],[645,674,487],"coconut-milk",[676,679,681,683],{"alt":677,"src":678},"Golden triangular Kenyan mandazi piled on a plate, one torn open to show the hollow airy centre","\u002Fimages\u002Frecipes\u002Fkenyan-mandazi\u002Fhero.jpg",{"alt":677,"src":680},"\u002Fimages\u002Frecipes\u002Fkenyan-mandazi\u002Fhero-16x9.jpg",{"alt":677,"src":682},"\u002Fimages\u002Frecipes\u002Fkenyan-mandazi\u002Fhero-4x3.jpg",{"alt":677,"src":684},"\u002Fimages\u002Frecipes\u002Fkenyan-mandazi\u002Fhero-1x1.jpg",[686,687,688,689,690,691,692],"mandazi","mahamri","swahili doughnut","coconut cardamom","kenyan snack","fried dough","chai time",{"slug":694,"title":695,"shortTitle":696,"nativeName":697,"countrySlug":563,"region":606,"baseServings":490,"prepMinutes":460,"cookMinutes":640,"difficulty":568,"course":698,"diet":700,"mainIngredients":701,"images":704,"keywords":714,"publishedAt":594,"updatedAt":594,"authorSlug":595},"mukimo","Mukimo (Kikuyu Green Mash with Maize and Beans)","Mukimo","Mũkimo",[699],"side",[613,614,573],[503,616,702,703],"peas","spinach",[705,708,710,712],{"alt":706,"src":707},"Mound of pale green Kikuyu mukimo mash flecked with maize kernels and beans, a hollow of stew on top","\u002Fimages\u002Frecipes\u002Fmukimo\u002Fhero.jpg",{"alt":706,"src":709},"\u002Fimages\u002Frecipes\u002Fmukimo\u002Fhero-16x9.jpg",{"alt":706,"src":711},"\u002Fimages\u002Frecipes\u002Fmukimo\u002Fhero-4x3.jpg",{"alt":706,"src":713},"\u002Fimages\u002Frecipes\u002Fmukimo\u002Fhero-1x1.jpg",[694,715,629,716,717,718,719],"irio","green mashed potato","maize and beans mash","kenyan side dish","wedding food",{"slug":721,"title":722,"shortTitle":723,"nativeName":724,"countrySlug":563,"baseServings":486,"prepMinutes":725,"cookMinutes":726,"restMinutes":460,"difficulty":727,"course":728,"diet":730,"mainIngredients":731,"images":735,"keywords":745,"publishedAt":594,"updatedAt":594,"authorSlug":595},"mutura","Mutura (Kenyan Grilled Blood Sausage)","Mutura","Mũtura",45,70,"hard",[729],"street-food",[614,572,573],[732,733,477,734],"blood-sausage","ground-beef","green-chili",[736,739,741,743],{"alt":737,"src":738},"Coil of charcoal-grilled Kenyan mutura sliced into dark coins on a wooden board with chilli salt","\u002Fimages\u002Frecipes\u002Fmutura\u002Fhero.jpg",{"alt":737,"src":740},"\u002Fimages\u002Frecipes\u002Fmutura\u002Fhero-16x9.jpg",{"alt":737,"src":742},"\u002Fimages\u002Frecipes\u002Fmutura\u002Fhero-4x3.jpg",{"alt":737,"src":744},"\u002Fimages\u002Frecipes\u002Fmutura\u002Fhero-1x1.jpg",[721,746,747,748,749,750,629],"kenyan blood sausage","street food","nairobi","offal","charcoal grilled sausage",{"slug":752,"title":753,"shortTitle":754,"nativeName":755,"countrySlug":563,"baseServings":490,"prepMinutes":460,"cookMinutes":669,"restMinutes":567,"difficulty":609,"course":756,"diet":757,"mainIngredients":758,"images":761,"keywords":771,"publishedAt":594,"updatedAt":594,"authorSlug":595},"nyama-choma","Nyama Choma (Kenyan Charcoal-Grilled Goat)","Nyama Choma","Nyama choma",[570],[614,572,574,573],[759,500,477,760],"goat","lime",[762,765,767,769],{"alt":763,"src":764},"Charcoal-grilled goat ribs chopped on a wooden board beside a bowl of tomato and onion kachumbari","\u002Fimages\u002Frecipes\u002Fnyama-choma\u002Fhero.jpg",{"alt":763,"src":766},"\u002Fimages\u002Frecipes\u002Fnyama-choma\u002Fhero-16x9.jpg",{"alt":763,"src":768},"\u002Fimages\u002Frecipes\u002Fnyama-choma\u002Fhero-4x3.jpg",{"alt":763,"src":770},"\u002Fimages\u002Frecipes\u002Fnyama-choma\u002Fhero-1x1.jpg",[772,773,774,775,776,777,778],"nyama choma","kenyan grilled goat","charcoal grilling","kachumbari","east african barbecue","goat ribs","mbuzi choma",{"slug":559,"title":560,"shortTitle":561,"nativeName":562,"countrySlug":563,"region":564,"baseServings":490,"prepMinutes":565,"cookMinutes":566,"restMinutes":567,"difficulty":568,"course":780,"diet":781,"mainIngredients":782,"images":783,"keywords":788,"publishedAt":594,"updatedAt":594,"authorSlug":595},[570],[572,573,574],[451,469,477,482,487],[784,785,786,787],{"alt":578,"src":579},{"alt":578,"src":581},{"alt":578,"src":583},{"alt":578,"src":585},[587,588,589,590,591,592,593],{"slug":790,"title":791,"shortTitle":792,"nativeName":793,"countrySlug":563,"region":794,"baseServings":432,"prepMinutes":460,"cookMinutes":640,"restMinutes":640,"difficulty":568,"course":795,"diet":796,"mainIngredients":798,"images":801,"keywords":811,"publishedAt":594,"updatedAt":594,"authorSlug":595},"samaki-wa-kupaka","Samaki wa Kupaka (Grilled Fish in Coconut Sauce)","Samaki wa Kupaka","Samaki wa kupaka","Mombasa",[570],[797,614,572,574],"pescatarian",[799,674,800,456],"white-fish","tamarind",[802,805,807,809],{"alt":803,"src":804},"Whole grilled fish glazed with thick orange coconut sauce, scattered with coriander and lime wedges","\u002Fimages\u002Frecipes\u002Fsamaki-wa-kupaka\u002Fhero.jpg",{"alt":803,"src":806},"\u002Fimages\u002Frecipes\u002Fsamaki-wa-kupaka\u002Fhero-16x9.jpg",{"alt":803,"src":808},"\u002Fimages\u002Frecipes\u002Fsamaki-wa-kupaka\u002Fhero-4x3.jpg",{"alt":803,"src":810},"\u002Fimages\u002Frecipes\u002Fsamaki-wa-kupaka\u002Fhero-1x1.jpg",[812,813,814,800,815,816,817],"samaki wa kupaka","swahili fish","coconut sauce","mombasa food","grilled fish","coastal kenyan",{"slug":819,"title":820,"shortTitle":821,"nativeName":822,"countrySlug":563,"baseServings":432,"prepMinutes":567,"cookMinutes":823,"difficulty":609,"course":824,"diet":825,"mainIngredients":826,"images":828,"keywords":838,"publishedAt":594,"updatedAt":594,"authorSlug":595},"sukuma-wiki","Sukuma 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