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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":415,"intro":416,"story":417,"storage":418,"whyThis":419,"equipment":424,"nutrition":428,"serveWith":436,"variations":438,"ingredients":448,"instructions":507,"pronunciation":535,"substitutions":536,"slug":549,"title":550,"shortTitle":551,"nativeName":552,"countrySlug":553,"region":554,"baseServings":476,"prepMinutes":555,"cookMinutes":556,"restMinutes":557,"difficulty":558,"course":559,"diet":561,"mainIngredients":564,"images":565,"keywords":575,"publishedAt":581,"updatedAt":581,"authorSlug":582,"summary":583,"localeSlug":549,"alternates":584},[394,397,400,403,406],{"answer":395,"question":396},"Charque is beef cured with salt and dried in the sun, traditionally in thick slabs rather than thin strips, and it is meant to be rehydrated and cooked rather than eaten as it is. Jerky descends from the same Andean technique and the same word, but modern jerky is dried thin, often smoked or sweetened, and is a snack. Using jerky in this recipe would make it far too sweet and chewy.","What is charque and how is it different from jerky?",{"answer":398,"question":399},"It is a question of liquid. Batido uses noticeably more stock and is stirred as it cooks, so the rice softens into a loose, almost porridge-like consistency. Seco uses less liquid and is left alone, so the grains stay separate like a pilaf. Both are traditional in eastern Bolivia and cooks disagree, often within the same family, about which one is correct.","What is the difference between majadito batido and majadito seco?",{"answer":401,"question":402},"Soaking for a couple of hours helps, but the important step is boiling it in fresh water and tasting as you go. Charque varies enormously in saltiness between producers, so one batch may need a single boil and another may need the water changed twice. Judge by tasting the cooking liquid rather than by the clock.","Do I have to soak the dried beef overnight?",{"answer":404,"question":405},"Yes, though the rice will be pale straw rather than the orange colour it should be. Sweet paprika with a pinch of turmeric gets you close visually and adds a mild sweetness that is not out of place. Annatto contributes very little flavour of its own, so nothing important is lost beyond appearance.","Can I make majadito without annatto?",{"answer":407,"question":408},"Ordinary long-grain white rice, which is what is grown and eaten in the Bolivian lowlands. Basmati is too aromatic and its perfume fights the dried beef, while short-grain rice turns sticky and gluey. If you are making the wet batido version, a slightly starchier medium-grain rice is an advantage.","Which rice works best for this dish?",[410,411,412,413,414],"Taste the charque cooking water after the first boil. If it is still aggressively salty, change the water and boil again — the seasoning of the whole pot depends on this.","Pound the boiled meat with a pestle or the end of a rolling pin, then pull it apart with your fingers. Shredding without pounding leaves tough strands that never soften.","Warm the annatto seeds in oil over gentle heat only until the fat turns deep orange, about two minutes, then strain them out. Overheated seeds turn the oil bitter and muddy.","Use plantains with black-blotched yellow skins. Green ones stay starchy and refuse to brown; fully black ones fall apart in the pan.","Let the finished rice sit off the heat, covered, for five minutes before serving, so the last of the stock is absorbed evenly instead of pooling at the bottom.","🍚","Majadito is the rice dish of the Bolivian lowlands, and its flavour comes almost entirely from charque — beef salted and dried in the sun until it keeps without refrigeration, then boiled, pounded and pulled apart into fibres. Those threads are fried in fat stained orange with urucú seeds along with onion, tomato and sweet pepper, then the rice goes in and drinks up the stock until it is either loose and spoonable or dry and separate, depending on which version the cook grew up with. On top go slices of plantain fried until the sugars catch, and a fried egg. It tastes salty, faintly smoky, sweet at the edges, and completely unlike anything cooked in the Andes.","Beni is flat, hot and seasonally flooded — cattle country crossed by rivers, with a food culture built around what survives the climate. Before refrigeration reached the region, drying beef in the sun with salt was the only reliable way to keep a slaughtered animal, and charque became a pantry ingredient rather than an emergency measure. Majadito is what that pantry produces when combined with rice, which grows well in the lowlands, and with the plantains and cassava that grow around every house. The name relates to the pounding — the dried meat is crushed and worked apart before it can be cooked.\n\nThe dish comes in two arguments. Majadito batido is cooked with more liquid and stirred so the rice partly breaks down into something between a risotto and a wet pilaf; majadito seco keeps the grains separate and drier. Beni tends to be associated with the wetter style and Santa Cruz with the drier, though households contradict this constantly and neither claim survives a serious conversation with a cook from either department. What is agreed is the topping: fried plantain and a fried egg, and often a slice of cassava or a piece of fresh cheese as well.\n\nCharque is not unique to Bolivia — the same technique and a version of the same word run through Peru, northern Argentina and Brazil, where charque is the backbone of several regional dishes, and the English word jerky descends from the same Quechua root. That makes the boundary between Bolivian majadito and its lowland neighbours genuinely soft. Where it stands apart is in the urucú, the orange annatto colouring used with a free hand across eastern Bolivia, and in the insistence that the plate is not finished until something sweet and something fried are sitting on top of the rice.","Cooked majadito keeps 3 days in the fridge and reheats better than most rice dishes because the dried meat holds its texture. Add a splash of stock and warm it covered in a pan over low heat, stirring once, until it steams through. Fry the plantain and egg fresh each time — reheated plantain goes leathery and a reheated fried egg is not worth eating. The rehydrated shredded charque itself freezes well for 2 months.",[420,421,422,423],"The charque is boiled and pounded before it ever touches fat, which is the only way to get soft threads instead of salty splinters.","Annatto is infused into the oil rather than sprinkled in, giving the rice its colour without a gritty texture.","A stock-to-rice ratio is given for both the wet and the dry style, so you can choose which version you are making.","Plantain is fried at the right ripeness, so it caramelises rather than turning to starch.",[425,426,427],"Heavy lidded pot or wide sauté pan","Pestle or rolling pin for pounding the meat","Frying pan",{"fat":429,"carbs":430,"fiber":431,"sugar":432,"sodium":433,"protein":434,"calories":435,"estimated":8},21,95,5,12,1100,38,720,[437],"Fried cassava and a slice of fresh white cheese, with llajua for anyone who wants heat on it.",[439,442,445],{"name":440,"description":441},"Majadito batido","The wet version, made with half again as much stock and stirred frequently so the rice partly breaks down into a loose, spoonable mass.",{"name":443,"description":444},"Majadito de charque con yuca","Served with boiled cassava alongside the plantain, which is standard in much of Santa Cruz and turns the plate into a proper lunch.",{"name":446,"description":447},"Majadito de pato","A festive lowland version built on duck instead of dried beef, with the rendered duck fat replacing the annatto oil for richness.",[449,455,461,463,468,471,475,480,484,488,494,498,500,503],{"qty":450,"name":451,"note":452,"unit":453,"group":454},350,"charque (salt-dried beef)","or see the substitution","g","For the meat",{"qty":456,"ref":457,"name":458,"unit":459,"group":460},2,"achiote","urucú (annatto) seeds","tbsp","For the rice",{"qty":431,"name":462,"unit":459,"group":460},"neutral oil",{"qty":464,"ref":465,"name":466,"unit":467,"group":460},1,"onion","large onion, finely diced","piece",{"qty":464,"ref":469,"name":470,"unit":467,"group":460},"bell-pepper","red bell pepper, finely diced",{"qty":472,"ref":473,"name":474,"unit":467,"group":460},3,"tomato","ripe tomatoes, grated or finely chopped",{"qty":476,"ref":477,"name":478,"unit":479,"group":460},4,"garlic","garlic, minced","clove",{"qty":464,"ref":481,"name":482,"unit":483,"group":460},"cumin","ground cumin","tsp",{"qty":485,"ref":486,"name":487,"unit":453,"group":460},400,"rice","long-grain white rice, rinsed",{"qty":489,"ref":490,"name":491,"note":492,"unit":493,"group":460},900,"stock","beef stock or the charque cooking water","use 1.3 l for the wet batido style","ml",{"qty":456,"ref":495,"name":496,"unit":467,"group":497},"plantain","ripe plantains, sliced on the diagonal","To finish",{"qty":476,"ref":499,"name":499,"unit":467,"group":497},"eggs",{"qty":472,"ref":501,"name":502,"unit":459,"group":497},"parsley","flat-leaf parsley, chopped",{"qty":504,"name":505,"unit":506,"group":497},null,"salt and black pepper","to taste",[508,512,515,519,522,525,529,532],{"text":509,"title":510,"timerSeconds":511},"Cover the charque with cold water and leave it for 2 hours, then drain and simmer in fresh water for 30–40 minutes, until a piece pulls apart easily under a fork. Taste the water: if it makes you wince, tip it away and boil once more in fresh water. Keep the final cooking liquid — it is your stock.","Soak and boil the dried beef",2100,{"text":513,"title":514},"Drain the meat and let it cool enough to handle, then flatten each piece with a pestle or the end of a rolling pin until the fibres separate. Pull it apart with your fingers into loose threads no thicker than string.","Pound and shred",{"tip":516,"text":517,"title":518},"Do not let the oil smoke — annatto turns bitter quickly and the flavour cannot be rescued.","Warm the annatto seeds in the oil over low heat for about 2 minutes, until the fat is deep orange and the seeds have stopped releasing colour, then strain the seeds out and discard them.","Colour the oil",{"text":520,"title":521},"Fry the shredded meat in the orange oil over medium-high heat until the threads dry out and their edges begin to crisp, about 6 minutes. Add the onion and pepper and cook until soft, then the garlic, cumin and tomato, and keep going until the mixture darkens and the oil shows orange again around the edge of the pan.","Fry the meat and sofrito",{"text":523,"title":524},"Tip in {qty:rice} of rinsed rice and stir for 2 minutes, until every grain is coated in the coloured fat and turns from chalky to slightly translucent at the edges. Season carefully — the charque has already brought salt to the pan.","Toast the rice",{"text":526,"title":527,"timerSeconds":528},"Pour in the stock, bring to a boil, then cover and cook over the lowest heat for 18 minutes without lifting the lid. Take it off the heat and leave it covered for a further 5 minutes, then fork it through: the grains should be separate and stained orange, with no wet stock in the bottom.","Cook the rice through",1080,{"text":530,"title":531},"Fry the plantain slices in a little oil over medium heat until both faces are deep brown and the sugars have caught at the edges, about 3 minutes a side, then fry the eggs until the whites set and the yolks are still soft.","Fry the plantain and eggs",{"text":533,"title":534},"Mound the rice on warm plates, lean two or three plantain slices against it, slide an egg on top and scatter over the parsley. Serve immediately, while the egg yolk is still liquid enough to run into the rice.","Plate it","mah-hah-DEE-toh",[537,541,545],{"note":538,"swap":539,"original":540},"You lose the concentrated, faintly funky quality that dried meat gives the rice, but the texture is close and the dish still works. Latin American grocers sell charque, and Brazilian carne seca is effectively the same thing.","500 g beef brisket, simmered until tender, cooled and shredded, then salted well","Charque (salt-dried beef)",{"note":542,"swap":543,"original":544},"You are chasing colour more than flavour here. Powder dissolves straight into the oil and needs no straining.","1 tsp annatto powder, or 1 tsp sweet paprika with a pinch of turmeric","Urucú (annatto seeds)",{"note":546,"swap":547,"original":548},"Bananas are much sweeter and softer, so cut them thicker and fry them fast over high heat or they will disintegrate.","A firm, barely ripe banana, fried briefly in butter","Plantain","majadito","Majadito (Beni Rice with Dried Beef and Plantain)","Majadito","Majadito beniano","bolivia","Beni and Santa Cruz",25,80,120,"medium",[560],"main",[562,563],"dairy-free","gluten-free",[486,457,495,473,499],[566,569,571,573],{"alt":567,"src":568},"Plate of Bolivian majadito — orange annatto rice with shredded dried beef, fried plantain slices and a fried egg on top","\u002Fimages\u002Frecipes\u002Fmajadito\u002Fhero.jpg",{"alt":567,"src":570},"\u002Fimages\u002Frecipes\u002Fmajadito\u002Fhero-16x9.jpg",{"alt":567,"src":572},"\u002Fimages\u002Frecipes\u002Fmajadito\u002Fhero-4x3.jpg",{"alt":567,"src":574},"\u002Fimages\u002Frecipes\u002Fmajadito\u002Fhero-1x1.jpg",[549,576,577,578,579,580,495],"charque","beni","santa cruz","bolivian rice","annatto","2026-08-20","dishroute-kitchen","Salt-dried beef teased into threads, fried into an annatto-red sofrito and cooked down with rice until soupy or dry, then finished with sweet fried plantain and an egg on top.",{"en":585},"\u002Frecipe\u002Fmajadito",{"items":587,"total":866,"page":464,"limit":867,"hasMore":868},[588,627,659,691,721,750,760,785,813,837],{"slug":589,"title":590,"shortTitle":591,"nativeName":592,"countrySlug":553,"region":593,"baseServings":476,"prepMinutes":594,"cookMinutes":595,"restMinutes":594,"difficulty":596,"course":597,"diet":601,"mainIngredients":604,"images":609,"keywords":619,"publishedAt":581,"updatedAt":581,"authorSlug":582},"api-con-pastel","Api con Pastel (Purple Corn Drink and Fried Cheese Pastry)","Api con Pastel","Api con pastel","La Paz, Oruro and Potosí",30,35,"easy",[598,599,600],"breakfast","drink","street-food",[602,603],"vegetarian","nut-free",[605,606,607,608],"corn","cinnamon","flour","queso-fresco",[610,613,615,617],{"alt":611,"src":612},"Glass of steaming deep purple Bolivian api beside a blistered fried cheese pastel dusted with icing sugar","\u002Fimages\u002Frecipes\u002Fapi-con-pastel\u002Fhero.jpg",{"alt":611,"src":614},"\u002Fimages\u002Frecipes\u002Fapi-con-pastel\u002Fhero-16x9.jpg",{"alt":611,"src":616},"\u002Fimages\u002Frecipes\u002Fapi-con-pastel\u002Fhero-4x3.jpg",{"alt":611,"src":618},"\u002Fimages\u002Frecipes\u002Fapi-con-pastel\u002Fhero-1x1.jpg",[620,621,622,623,624,625,626],"api","api con pastel","purple corn drink","bolivian breakfast","maiz morado","fried cheese pastry","altiplano",{"slug":628,"title":629,"shortTitle":630,"nativeName":630,"countrySlug":553,"region":631,"baseServings":632,"prepMinutes":633,"cookMinutes":633,"restMinutes":634,"difficulty":596,"course":635,"diet":638,"mainIngredients":639,"images":643,"keywords":653,"publishedAt":581,"updatedAt":581,"authorSlug":582},"cunape","Cuñapé (Santa Cruz Cassava and Cheese Rolls)","Cuñapé","Santa Cruz and the eastern lowlands",6,20,15,[636,637],"bread","snack",[602,563,603],[640,641,499,642],"tapioca-starch","cheddar","butter",[644,647,649,651],{"alt":645,"src":646},"Warm Bolivian cuñapé rolls with cracked golden shells, one torn open to show the stretchy hollow cheese interior","\u002Fimages\u002Frecipes\u002Fcunape\u002Fhero.jpg",{"alt":645,"src":648},"\u002Fimages\u002Frecipes\u002Fcunape\u002Fhero-16x9.jpg",{"alt":645,"src":650},"\u002Fimages\u002Frecipes\u002Fcunape\u002Fhero-4x3.jpg",{"alt":645,"src":652},"\u002Fimages\u002Frecipes\u002Fcunape\u002Fhero-1x1.jpg",[628,654,655,656,578,657,658],"cuñapé","cassava starch","cheese bread","bolivian baking","gluten free",{"slug":660,"title":661,"shortTitle":662,"nativeName":663,"countrySlug":553,"region":664,"baseServings":632,"prepMinutes":555,"cookMinutes":665,"restMinutes":666,"difficulty":558,"course":667,"diet":669,"mainIngredients":670,"images":673,"keywords":683,"publishedAt":581,"updatedAt":581,"authorSlug":582},"fricase-paceno","Fricasé Paceño (La Paz Yellow Chilli Pork Stew)","Fricasé Paceño","Fricasé paceño","La Paz",150,480,[560,668],"soup",[562],[671,605,672],"pork-shoulder","potato",[674,677,679,681],{"alt":675,"src":676},"Deep bowl of Bolivian fricasé paceño with bone-in pork in orange chilli broth over hominy corn and freeze-dried potato","\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero.jpg",{"alt":675,"src":678},"\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero-16x9.jpg",{"alt":675,"src":680},"\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero-4x3.jpg",{"alt":675,"src":682},"\u002Fimages\u002Frecipes\u002Ffricase-paceno\u002Fhero-1x1.jpg",[684,685,686,687,688,689,690],"fricasé","la paz","pork stew","ají amarillo","chuño","mote","hangover food",{"slug":692,"title":693,"shortTitle":694,"nativeName":695,"countrySlug":553,"region":696,"baseServings":697,"prepMinutes":698,"cookMinutes":699,"difficulty":558,"course":700,"diet":701,"mainIngredients":702,"images":703,"keywords":713,"publishedAt":581,"updatedAt":581,"authorSlug":582},"bolivian-humintas","Humintas al Horno (Baked Corn and Cheese Parcels)","Humintas al Horno","Humintas al horno","La Paz and the highlands",8,40,55,[637],[602,563],[605,608,642],[704,707,709,711],{"alt":705,"src":706},"Baked Bolivian humintas in charred corn husks, one opened to show the moist corn and melted cheese inside","\u002Fimages\u002Frecipes\u002Fbolivian-humintas\u002Fhero.jpg",{"alt":705,"src":708},"\u002Fimages\u002Frecipes\u002Fbolivian-humintas\u002Fhero-16x9.jpg",{"alt":705,"src":710},"\u002Fimages\u002Frecipes\u002Fbolivian-humintas\u002Fhero-4x3.jpg",{"alt":705,"src":712},"\u002Fimages\u002Frecipes\u002Fbolivian-humintas\u002Fhero-1x1.jpg",[714,715,716,717,718,719,720],"humintas","humitas","corn parcels","bolivian snack","queso fresco","corn husk","andean baking",{"slug":722,"title":723,"shortTitle":724,"nativeName":725,"countrySlug":553,"region":726,"baseServings":632,"prepMinutes":432,"cookMinutes":9,"difficulty":596,"course":727,"diet":729,"mainIngredients":731,"images":733,"keywords":743,"publishedAt":581,"updatedAt":581,"authorSlug":582},"llajua","Llajua (Bolivian Locoto and Tomato Table Salsa)","Llajua","Llajwa","Nationwide, strongest in the highlands",[728],"sauce",[730,602,563,562,603],"vegan",[473,732],"cilantro",[734,737,739,741],{"alt":735,"src":736},"Bowl of deep red Bolivian llajua salsa with visible chilli seeds and flecks of green herb, beside a stone grinding batan","\u002Fimages\u002Frecipes\u002Fllajua\u002Fhero.jpg",{"alt":735,"src":738},"\u002Fimages\u002Frecipes\u002Fllajua\u002Fhero-16x9.jpg",{"alt":735,"src":740},"\u002Fimages\u002Frecipes\u002Fllajua\u002Fhero-4x3.jpg",{"alt":735,"src":742},"\u002Fimages\u002Frecipes\u002Fllajua\u002Fhero-1x1.jpg",[722,744,745,746,747,748,749],"llajwa","locoto","bolivian salsa","raw chilli sauce","quirquina","batan",{"slug":549,"title":550,"shortTitle":551,"nativeName":552,"countrySlug":553,"region":554,"baseServings":476,"prepMinutes":555,"cookMinutes":556,"restMinutes":557,"difficulty":558,"course":751,"diet":752,"mainIngredients":753,"images":754,"keywords":759,"publishedAt":581,"updatedAt":581,"authorSlug":582},[560],[562,563],[486,457,495,473,499],[755,756,757,758],{"alt":567,"src":568},{"alt":567,"src":570},{"alt":567,"src":572},{"alt":567,"src":574},[549,576,577,578,579,580,495],{"slug":761,"title":762,"shortTitle":763,"nativeName":764,"countrySlug":553,"region":765,"baseServings":476,"prepMinutes":594,"cookMinutes":698,"difficulty":558,"course":766,"diet":767,"mainIngredients":768,"images":769,"keywords":779,"publishedAt":581,"updatedAt":581,"authorSlug":582},"pique-macho","Pique Macho (Bolivian Beef and Chip Sharing Platter)","Pique Macho","Pique a lo macho","Cochabamba",[560],[],[672,473,465,499],[770,773,775,777],{"alt":771,"src":772},"Bolivian pique macho platter piled with chips, seared beef cubes, sausage slices, raw onion, tomato, chilli rings and boiled egg","\u002Fimages\u002Frecipes\u002Fpique-macho\u002Fhero.jpg",{"alt":771,"src":774},"\u002Fimages\u002Frecipes\u002Fpique-macho\u002Fhero-16x9.jpg",{"alt":771,"src":776},"\u002Fimages\u002Frecipes\u002Fpique-macho\u002Fhero-4x3.jpg",{"alt":771,"src":778},"\u002Fimages\u002Frecipes\u002Fpique-macho\u002Fhero-1x1.jpg",[780,781,745,782,783,784],"pique macho","bolivian platter","loaded chips","cochabamba","sharing food",{"slug":786,"title":787,"shortTitle":788,"nativeName":788,"countrySlug":553,"region":789,"baseServings":432,"prepMinutes":790,"cookMinutes":555,"restMinutes":435,"difficulty":791,"course":792,"diet":793,"mainIngredients":794,"images":797,"keywords":807,"publishedAt":581,"updatedAt":581,"authorSlug":582},"bolivian-saltenas","Salteñas (Bolivian Juicy Baked Meat Pastries)","Salteñas","Tarija and La Paz",60,"hard",[600],[],[795,672,607,796],"beef-chuck","peas",[798,801,803,805],{"alt":799,"src":800},"Golden baked Bolivian salteñas with braided top seams, one bitten open to show the beef and potato broth inside","\u002Fimages\u002Frecipes\u002Fbolivian-saltenas\u002Fhero.jpg",{"alt":799,"src":802},"\u002Fimages\u002Frecipes\u002Fbolivian-saltenas\u002Fhero-16x9.jpg",{"alt":799,"src":804},"\u002Fimages\u002Frecipes\u002Fbolivian-saltenas\u002Fhero-4x3.jpg",{"alt":799,"src":806},"\u002Fimages\u002Frecipes\u002Fbolivian-saltenas\u002Fhero-1x1.jpg",[808,809,810,811,687,685,812],"salteña","bolivian pastry","baked empanada","street food","tarija",{"slug":814,"title":815,"shortTitle":816,"nativeName":817,"countrySlug":553,"region":765,"baseServings":476,"prepMinutes":594,"cookMinutes":594,"difficulty":596,"course":818,"diet":819,"mainIngredients":820,"images":822,"keywords":832,"publishedAt":581,"updatedAt":581,"authorSlug":582},"silpancho","Silpancho (Cochabamba Breaded Steak 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