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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":495,"pronunciation":520,"substitutions":521,"slug":538,"title":539,"shortTitle":540,"nativeName":541,"countrySlug":542,"baseServings":543,"prepMinutes":432,"cookMinutes":544,"restMinutes":474,"difficulty":545,"course":546,"diet":549,"mainIngredients":554,"images":555,"keywords":565,"publishedAt":573,"updatedAt":573,"authorSlug":574,"summary":575,"localeSlug":538,"alternates":576},[394,397,400,403,406],{"answer":395,"question":396},"Almost always too much liquid in the batter. Skinned black-eyed peas set through protein and starch, and there is a narrow window: the raw batter should ribbon thickly off the spoon rather than pour. Blending with excess water, or adding stock before checking the consistency, produces a parcel that stays soupy no matter how long you steam it.","Why did my moi moi not set?",{"answer":398,"question":399},"Soak them in cold water for at least two hours until the skins wrinkle, then rub handfuls firmly between your palms under water so the skins float free and pour them off. Repeat until the beans are uniformly pale. A short pulse in a food processor with plenty of water loosens most skins in seconds and cuts the hand work roughly in half.","How do I peel black-eyed peas quickly?",{"answer":401,"question":402},"Foil folded into sealed parcels, small metal tins, ramekins, heatproof glass jars or silicone moulds all work. Fill them two-thirds full, cover the top so condensation does not drip in, and stand them in a pot with water coming a third of the way up their sides. Firmer-sided containers give neater slices than foil.","What can I steam moi moi in without leaves?",{"answer":404,"question":405},"Yes, and it is a small change. Leave out the egg and crayfish, use vegetable stock, and keep the palm oil, which is plant-based. The result is milder, so season more assertively and consider adding sautéed mushrooms or smoked paprika to replace some of the savoury depth the dried seafood provided.","Can moi moi be made vegan?",{"answer":407,"question":408},"They start from the same batter of skinned black-eyed peas, pepper and onion. Moi moi is thinned, seasoned, poured into wrappers and steamed until it sets into a soft pudding. Akara is beaten to trap air, kept much thicker, and deep-fried into crisp-shelled fritters. One batch of soaked peeled beans can be split between both.","What is the difference between moi moi and akara?",[410,411,412,413,414,415],"The batter should ribbon slowly off the spoon, like thick pancake batter. If it pours freely, blend in a couple of extra spoonfuls of soaked beans.","Blend with as little water as your machine will tolerate, adding stock at the end. Water added early is almost impossible to take back out.","Warm the palm oil slightly before stirring it in so it disperses evenly instead of setting in orange streaks.","Fill containers only two-thirds full. Moi moi rises as it steams and overfilled tins spill and cook unevenly.","Keep the water at a steady simmer, not a rolling boil. Violent steam makes the surface bubble and pit.","Test with a skewer through the centre of the thickest parcel; it should come out clean and the pudding should spring back when pressed.","🫘","Moi moi is a savoury pudding made entirely from beans. Skinned black-eyed peas are blended raw with red bell pepper, onion and scotch bonnet into a loose batter, seasoned with ground crayfish and stock, slackened with palm oil, then steamed in parcels until the protein sets into something between a terrine and a very soft cake. The texture is smooth and slightly springy, the colour a warm orange, and the flavour savoury and gently hot with a background sweetness from the peppers. Slices of boiled egg or flakes of fish are usually buried inside, so cutting one open is part of the pleasure.","Wherever cowpeas grow in West Africa, someone steams them. Moi moi is Nigeria's version, made from the same skinned black-eyed pea batter that becomes akara when it is aerated and fried instead, and the two dishes are so closely linked that many households prepare one batch of peas and split it between them. Related steamed bean cakes exist across the region — abará in the Afro-Brazilian kitchen descends from the same practice, carried across the Atlantic and rebuilt with local ingredients.\n\nThe wrapper is the traditional variable. Moi moi is classically steamed in ewe eran, the broad leaves of Thaumatococcus daniellii, which are folded into cones and pinched shut; the leaves impart a faint grassy fragrance and give the finished pudding its distinctive tapered shape. Aluminium foil, small metal tins, ramekins, heatproof plastic containers and even empty tomato purée tins have all become normal substitutes in urban kitchens, and each changes the shape more than the flavour. Cooks who grew up with leaves will tell you the difference is real, and they are right, but the leaves are hard to source outside West Africa and no one should skip the dish for want of them.\n\nMoi moi is eaten across the whole day and across the whole class spectrum. It goes with pap for breakfast, sits beside jollof rice at every party, gets eaten with garri as a cheap filling lunch, and appears at funerals, naming ceremonies and Sunday tables. Fillings mark the occasion: plain moi moi for a weekday, moi moi with boiled egg, corned beef, sardines or flaked smoked fish when there is something to celebrate. Getting it to set properly is the one technical hurdle — too much water and it never firms, too little and it turns dense and dry — which is why experienced cooks judge the batter by how it falls off the spoon rather than by measuring.","Cooked moi moi keeps 4 days in the fridge and reheats well by steaming for 8 minutes or microwaving under a damp cloth. It freezes for 2 months in its wrapper, which makes it worth cooking a double batch; thaw overnight and steam through rather than reheating from frozen, or the centre stays cold while the edges dry. Uncooked batter should be cooked the same day, since the raw bean purée sours quickly even refrigerated and the pepper turns the mixture watery as it sits.",[421,422,423,424],"Pins down the batter consistency with a visual test, which is the single thing that decides whether moi moi sets.","Uses pre-peeled beans or gives a fast peeling method, so the longest part of the job is manageable.","Steams at a controlled temperature instead of a hard boil, so the pudding stays smooth rather than pitted.","Covers leaves, foil and tins honestly, including what each does to the shape and the cooking time.",[426,427,428,429],"Blender","Large pot with a lid","Foil, ramekins or small tins","Skewer for testing",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},22,35,8,700,21,420,[438],"Jollof rice, pap for breakfast, or soaked garri with cold water and a spoon of sugar.",[440,443,446],{"name":441,"description":442},"Moi moi elemi meje","The loaded version, whose name refers to the several things buried inside — boiled egg, corned beef, sardines and smoked fish all in one parcel. Party and celebration food.",{"name":444,"description":445},"Moi moi awarawa","Steamed in leaves and cut into thick slabs, with a firmer set achieved by using less liquid. Sold in market stalls and eaten by hand.",{"name":447,"description":448},"Baked moi moi","The batter poured into a greased loaf tin and baked in a water bath at 180°C for around 45 minutes. Convenient for a crowd, with a slightly drier crumb and a browned top.",[450,456,461,465,468,473,476,481,484,488,493],{"qty":451,"name":452,"note":453,"unit":454,"group":455},500,"dried black-eyed peas","or 450 g pre-peeled bean flour","g","For the batter",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},2,"bell-pepper","red bell peppers, deseeded","piece",{"qty":462,"ref":463,"name":464,"unit":460,"group":455},1,"scotch-bonnet","scotch bonnet pepper",{"qty":462,"ref":466,"name":467,"unit":460,"group":455},"onion","onion, roughly chopped",{"qty":469,"ref":470,"name":471,"unit":472,"group":455},400,"stock","warm chicken or vegetable stock","ml",{"qty":474,"name":475,"unit":472,"group":455},120,"red palm oil, gently warmed",{"qty":477,"ref":478,"name":479,"unit":480,"group":455},3,"dried-shrimp","ground crayfish","tbsp",{"qty":462,"name":482,"unit":483,"group":455},"ground nutmeg or a crumbled stock cube","tsp",{"qty":485,"name":486,"unit":487,"group":455},null,"salt","to taste",{"qty":489,"ref":490,"name":491,"unit":460,"group":492},4,"eggs","eggs, hard-boiled and quartered","For the filling",{"qty":474,"name":494,"unit":454,"group":492,"optional":8},"smoked mackerel, flaked, or tinned sardines",[496,501,504,508,511,516],{"tip":497,"text":498,"title":499,"timerSeconds":500},"A few seconds of pulsing in a processor with plenty of water loosens most of the skins and saves real effort.","Cover the black-eyed peas with cold water and soak for 2 hours, until the skins wrinkle and lift when you pinch a bean. Rub them in handfuls between your palms under the water, pour off the floating skins, and repeat until the beans are uniformly cream-coloured.","Soak and peel the beans",7200,{"text":502,"title":503},"Drain the peeled beans and blend them with the bell peppers, scotch bonnet and onion, adding only enough water to keep the blades moving. Work until the mixture is completely smooth with no grit between your fingers.","Blend the batter",{"tip":505,"text":506,"title":507},"Taste it raw for salt. Under-seasoned batter cannot be corrected once it is inside a parcel.","Stir in the warm stock a little at a time, then the palm oil, crayfish, nutmeg and salt. Stop adding liquid when the batter ribbons slowly off a lifted spoon and the trail holds for a second before sinking — that is the set point.","Season and check the consistency",{"text":509,"title":510},"Grease your tins, ramekins or foil parcels lightly and fill each two-thirds full. Push a quarter of boiled egg and a little flaked fish into the centre of each, then cover the tops with foil so condensation cannot drip in.","Fill the wrappers",{"tip":512,"text":513,"title":514,"timerSeconds":515},"Simmer, not boil. Aggressive steam pits the surface and makes the pudding spongy.","Stand the parcels in a wide pot, pour in boiling water to come a third of the way up their sides, cover and keep at a steady simmer for 45 to 55 minutes. Top up with boiling water if the pot runs low.","Steam gently",3000,{"text":517,"title":518,"timerSeconds":519},"Push a skewer into the middle of the thickest parcel; it should come out clean and the surface should spring back under a fingertip. Let the moi moi stand for 10 minutes before unmoulding, or it will slump as it comes out of the tin.","Test and rest",600,"moy-MOY",[522,526,530,534],{"note":523,"swap":524,"original":525},"Widely used and completely legitimate. Whisk it with liquid to the same ribboning consistency and rest for 10 minutes before seasoning; the texture is slightly denser.","Pre-peeled bean flour, sold as beans powder or moi moi flour","Dried black-eyed peas to peel",{"note":527,"swap":528,"original":529},"Leaves add a faint grassy aroma and the traditional tapered shape. Tins give straighter slices and take about five minutes longer to cook through.","Foil parcels, small ramekins or clean metal tins","Ewe eran (moi moi leaves)",{"note":531,"swap":532,"original":533},"Crayfish is the savoury backbone. Leaving it out gives a milder, sweeter pudding, so compensate with extra stock and a little more salt.","A tablespoon of dried shrimp blitzed to powder, or omit for a vegetarian version","Ground crayfish",{"note":535,"swap":536,"original":537},"The pudding will be pale yellow rather than orange and slightly cleaner tasting. It still sets and still works; it simply looks like someone else's moi moi.","Groundnut or sunflower oil","Red palm oil","moi-moi","Moi Moi (Nigerian Steamed Bean Pudding)","Moi Moi","Mọ́í mọ́í","nigeria",6,55,"easy",[547,548],"side","breakfast",[550,551,552,553],"gluten-free","dairy-free","nut-free","halal-friendly",[458,466,490,463],[556,559,561,563],{"alt":557,"src":558},"Sliced orange moi moi bean pudding on a plate showing a quarter of boiled egg in the centre","\u002Fimages\u002Frecipes\u002Fmoi-moi\u002Fhero.jpg",{"alt":557,"src":560},"\u002Fimages\u002Frecipes\u002Fmoi-moi\u002Fhero-16x9.jpg",{"alt":557,"src":562},"\u002Fimages\u002Frecipes\u002Fmoi-moi\u002Fhero-4x3.jpg",{"alt":557,"src":564},"\u002Fimages\u002Frecipes\u002Fmoi-moi\u002Fhero-1x1.jpg",[566,567,568,569,570,571,572],"moi moi","bean pudding","black-eyed peas","nigerian","steamed","palm oil","party food","2026-08-20","dishroute-kitchen","Peeled black-eyed peas blended with red pepper, onion and crayfish, enriched with palm oil and steamed in wraps or tins until they set into a soft, savoury pudding with egg hidden inside.",{"en":577},"\u002Frecipe\u002Fmoi-moi",{"items":579,"total":727,"page":462,"limit":843,"hasMore":844},[580,609,638,668,695,720,749,759,785,814],{"slug":581,"title":582,"shortTitle":583,"nativeName":584,"countrySlug":542,"baseServings":489,"prepMinutes":585,"cookMinutes":586,"restMinutes":474,"difficulty":545,"course":587,"diet":589,"mainIngredients":592,"images":593,"keywords":603,"publishedAt":573,"updatedAt":573,"authorSlug":574},"akara","Akara (Nigerian Fried Bean Fritters)","Akara","Àkàrà",40,25,[548,588],"snack",[590,591,550,551,552,553],"vegan","vegetarian",[466,463],[594,597,599,601],{"alt":595,"src":596},"Golden-brown akara bean fritters draining on a wire rack, one broken open to show the light interior","\u002Fimages\u002Frecipes\u002Fakara\u002Fhero.jpg",{"alt":595,"src":598},"\u002Fimages\u002Frecipes\u002Fakara\u002Fhero-16x9.jpg",{"alt":595,"src":600},"\u002Fimages\u002Frecipes\u002Fakara\u002Fhero-4x3.jpg",{"alt":595,"src":602},"\u002Fimages\u002Frecipes\u002Fakara\u002Fhero-1x1.jpg",[581,604,568,605,606,607,608],"bean fritters","nigerian breakfast","kosai","pap","street food",{"slug":610,"title":611,"shortTitle":612,"nativeName":612,"countrySlug":542,"region":613,"baseServings":543,"prepMinutes":585,"cookMinutes":614,"difficulty":615,"course":616,"diet":618,"mainIngredients":619,"images":622,"keywords":632,"publishedAt":573,"updatedAt":573,"authorSlug":574},"ayamase","Ayamase (Ofada Green Pepper Stew)","Ayamase","South-West",100,"hard",[617],"main",[550,551,553],[458,620,490,621],"green-chili","tripe",[623,626,628,630],{"alt":624,"src":625},"Dark green ayamase pepper stew with boiled eggs and tripe, spooned over speckled ofada rice","\u002Fimages\u002Frecipes\u002Fayamase\u002Fhero.jpg",{"alt":624,"src":627},"\u002Fimages\u002Frecipes\u002Fayamase\u002Fhero-16x9.jpg",{"alt":624,"src":629},"\u002Fimages\u002Frecipes\u002Fayamase\u002Fhero-4x3.jpg",{"alt":624,"src":631},"\u002Fimages\u002Frecipes\u002Fayamase\u002Fhero-1x1.jpg",[610,633,634,635,636,571,637],"ofada stew","green pepper stew","designer stew","yoruba","ofada rice",{"slug":639,"title":640,"shortTitle":641,"nativeName":642,"countrySlug":542,"region":613,"baseServings":543,"prepMinutes":643,"cookMinutes":644,"difficulty":645,"course":646,"diet":648,"mainIngredients":649,"images":652,"keywords":662,"publishedAt":573,"updatedAt":573,"authorSlug":574},"efo-riro","Efo Riro (Yoruba Spinach and Pepper Stew)","Efo Riro","Ẹ̀fọ́ rírò",30,70,"medium",[617,647],"soup",[550,551,553],[650,458,463,651],"spinach","beef-chuck",[653,656,658,660],{"alt":654,"src":655},"Thick efo riro stew of dark greens in orange palm oil with chunks of beef and smoked fish","\u002Fimages\u002Frecipes\u002Fefo-riro\u002Fhero.jpg",{"alt":654,"src":657},"\u002Fimages\u002Frecipes\u002Fefo-riro\u002Fhero-16x9.jpg",{"alt":654,"src":659},"\u002Fimages\u002Frecipes\u002Fefo-riro\u002Fhero-4x3.jpg",{"alt":654,"src":661},"\u002Fimages\u002Frecipes\u002Fefo-riro\u002Fhero-1x1.jpg",[663,636,664,571,665,666,667],"efo riro","spinach stew","iru","nigerian stew","assorted meat",{"slug":669,"title":670,"shortTitle":671,"nativeName":672,"countrySlug":542,"baseServings":543,"prepMinutes":586,"cookMinutes":673,"difficulty":645,"course":674,"diet":675,"mainIngredients":676,"images":678,"keywords":688,"publishedAt":573,"updatedAt":573,"authorSlug":574},"nigerian-egusi-soup","Egusi Soup (Nigerian Melon Seed and Greens Stew)","Egusi Soup","Ọbẹ̀ efo elegusi",90,[647,617],[550,551],[677,650,463,478],"goat",[679,682,684,686],{"alt":680,"src":681},"Bowl of thick orange egusi soup with melon seed curds, goat meat and dark shredded greens","\u002Fimages\u002Frecipes\u002Fnigerian-egusi-soup\u002Fhero.jpg",{"alt":680,"src":683},"\u002Fimages\u002Frecipes\u002Fnigerian-egusi-soup\u002Fhero-16x9.jpg",{"alt":680,"src":685},"\u002Fimages\u002Frecipes\u002Fnigerian-egusi-soup\u002Fhero-4x3.jpg",{"alt":680,"src":687},"\u002Fimages\u002Frecipes\u002Fnigerian-egusi-soup\u002Fhero-1x1.jpg",[689,690,691,571,692,693,694],"egusi soup","melon seeds","nigerian soup","swallow","bitterleaf","west african",{"slug":696,"title":697,"shortTitle":698,"nativeName":699,"countrySlug":542,"region":613,"baseServings":489,"prepMinutes":700,"cookMinutes":432,"difficulty":645,"course":701,"diet":702,"mainIngredients":703,"images":705,"keywords":715,"publishedAt":573,"updatedAt":573,"authorSlug":574},"nigerian-pounded-yam","Iyan (Nigerian Pounded Yam Swallow)","Iyan","Iyán",15,[547],[590,591,550,551,552,553],[704],"yam",[706,709,711,713],{"alt":707,"src":708},"Smooth white ball of Nigerian pounded yam on a plate beside a bowl of dark soup","\u002Fimages\u002Frecipes\u002Fnigerian-pounded-yam\u002Fhero.jpg",{"alt":707,"src":710},"\u002Fimages\u002Frecipes\u002Fnigerian-pounded-yam\u002Fhero-16x9.jpg",{"alt":707,"src":712},"\u002Fimages\u002Frecipes\u002Fnigerian-pounded-yam\u002Fhero-4x3.jpg",{"alt":707,"src":714},"\u002Fimages\u002Frecipes\u002Fnigerian-pounded-yam\u002Fhero-1x1.jpg",[716,717,692,718,569,636,719],"pounded yam","iyan","white yam","fufu",{"slug":721,"title":722,"shortTitle":723,"nativeName":724,"countrySlug":542,"baseServings":543,"prepMinutes":725,"cookMinutes":726,"restMinutes":727,"difficulty":645,"course":728,"diet":729,"mainIngredients":730,"images":733,"keywords":743,"publishedAt":573,"updatedAt":573,"authorSlug":574},"nigerian-jollof-rice","Jollof Rice (Nigerian Tomato and Pepper Rice)","Jollof Rice","Jollof rice",20,75,10,[617],[550,551,553],[731,732,458,463],"rice","tomato",[734,737,739,741],{"alt":735,"src":736},"Pot of deep red Nigerian jollof rice with separate grains, sliced onion and fried plantain alongside","\u002Fimages\u002Frecipes\u002Fnigerian-jollof-rice\u002Fhero.jpg",{"alt":735,"src":738},"\u002Fimages\u002Frecipes\u002Fnigerian-jollof-rice\u002Fhero-16x9.jpg",{"alt":735,"src":740},"\u002Fimages\u002Frecipes\u002Fnigerian-jollof-rice\u002Fhero-4x3.jpg",{"alt":735,"src":742},"\u002Fimages\u002Frecipes\u002Fnigerian-jollof-rice\u002Fhero-1x1.jpg",[744,569,694,745,746,747,748],"jollof rice","one pot rice","scotch bonnet","party jollof","tomato 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