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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":435,"variations":437,"ingredients":447,"instructions":503,"pronunciation":526,"substitutions":527,"slug":540,"title":541,"shortTitle":542,"nativeName":543,"countrySlug":544,"region":545,"baseServings":546,"prepMinutes":547,"cookMinutes":548,"restMinutes":549,"difficulty":550,"course":551,"diet":553,"mainIngredients":557,"images":558,"keywords":568,"publishedAt":575,"updatedAt":575,"authorSlug":576,"summary":577,"localeSlug":540,"alternates":578},[394,397,400,403,406],{"answer":395,"question":396},"Moqueca baiana, from Bahia, is made with coconut milk and dendê (red palm oil), giving a rich, orange-tinted broth with Afro-Brazilian roots. Moqueca capixaba, from Espírito Santo, uses neither — just fish, tomato, onion, cilantro and annatto-colored olive oil, cooked in a local black clay pot. Each state claims the true moqueca, and the rivalry is a running national joke that nobody actually wants settled.","What is the difference between moqueca baiana and moqueca capixaba?",{"answer":398,"question":399},"Dendê is unrefined red palm oil, pressed from the fruit of African oil palms grown in Bahia since the colonial era. It has a deep orange color and an earthy, slightly floral flavor central to Bahian cooking. If you can't find it, olive oil plus sweet paprika or annatto approximates the color and warmth — the stew will still be very good, just not fully Bahian.","What is dendê and can I substitute it?",{"answer":401,"question":402},"Any firm white fish cut thick: grouper, snapper, halibut, monkfish, cod loin or mahi-mahi. The fish must hold together through 15 minutes of gentle simmering, so avoid thin, delicate fillets like sole or tilapia, which fall apart and cloud the broth. Steaks or thick loin portions work better than tail pieces.","What fish works best for moqueca?",{"answer":404,"question":405},"Traditionally warming rather than hot. Bahians serve fiery malagueta chile sauce on the side rather than loading the pot, so each person sets their own heat. This recipe uses one fresh chile for gentle background warmth; leave it out entirely and the stew is still completely authentic in spirit.","Is moqueca spicy?",{"answer":407,"question":408},"No. Clay pots (panelas de barro) are traditional in both Bahia and Espírito Santo and hold heat beautifully for serving, but a wide, heavy sauté pan or Dutch oven produces an equally good stew. What matters is width — the fish should sit in a single layer — and a lid for the gentle, steamy simmer.","Do I need a clay pot to make moqueca?",[410,411,412,413,414,415],"Use a firm white fish that holds its shape — grouper, halibut, cod loin, monkfish or snapper. Thin flaky fillets like sole disintegrate into the broth.","Cut the fish thick, 3–4 cm. Big pieces survive the simmer and make the finished stew look like moqueca instead of chowder.","Do not stir once the fish goes in. Shake or swirl the pot to move things around; a spoon will break the fish apart.","Full-fat coconut milk only. Light coconut milk splits into thin, watery broth instead of a rich one.","If you have dendê, add it at the end as well as the start — its aroma fades with long cooking, and a final spoonful restores the color and perfume.","A wide, shallow pan beats a deep pot: the fish cooks in a single layer and the broth reduces slightly instead of stewing the fish to death.","🐟","Moqueca baiana is the fish stew of Salvador and the Bahian coast: thick slices of firm white fish laid over rings of onion, tomato and bell pepper, then simmered — never stirred — in coconut milk stained orange with dendê, the red palm oil that defines Afro-Brazilian cooking. The taste is rich but bright: sweet coconut, gentle chile warmth, lime-marinated fish, and the faintly earthy, almost carroty note of dendê tying it together. Nothing is browned and nothing is complicated; the whole dish is an exercise in layering and restraint, which is exactly why it works so well at home. Serve it over white rice with the broth spooned generously on top.","Moqueca is older than Brazil itself. The name and the method trace back to indigenous coastal cooking — the Tupi moquém, a technique of cooking fish over fire — and some form of fish moqueca has been made on this coastline for centuries, long before the Portuguese arrived. What happened next is the story of Bahia: the transatlantic slave trade brought African cooks, ingredients and techniques to Salvador, and out of that kitchen came moqueca baiana as it is known today — fish simmered with coconut milk and finished with dendê, the red palm oil pressed from the fruit of an African oil palm that took root in Bahian soil. Dendê is not a garnish; it is the identity of the dish, giving the stew its sunset color and a flavor no other fat replicates.\n\nBrazilians will also tell you, correctly, that moqueca is a two-state rivalry. Espírito Santo, further south, makes moqueca capixaba: no coconut milk, no dendê, just fish, tomato, onion, cilantro and annatto-tinted olive oil, cooked in a black clay pot handmade in the Goiabeiras district — a craft so specific it carries heritage protection. Capixabas argue theirs is the older, purer moqueca and that the Bahian version drowns the fish; baianos answer that coconut and dendê are precisely the point. The argument is genuinely unresolved and genuinely enjoyed, and ordering \"the real moqueca\" in the wrong state is a reliable way to start a conversation.\n\nIn Bahia the stew is traditionally built in a wide clay pot, brought bubbling to the table, and served with white rice, farofa and pirão — a savory porridge made by whisking manioc flour into the hot broth. It is Sunday-lunch food, beach-restaurant food, and one of the dishes Brazilians abroad miss first. The home version below keeps the essential discipline: marinate the fish, layer the vegetables, pour over the coconut milk, and let the pot do the work without stirring, so the fish stays in proud, intact pieces.","Moqueca keeps 2 days refrigerated in its broth. Reheat gently in a covered pan over low heat until the broth steams — a hard boil overcooks the fish and can split the coconut milk. It does not freeze well: thawed fish turns woolly and the broth separates. If you must plan ahead, make the broth with vegetables a day early, refrigerate, and simmer the marinated fish in it just before serving.",[421,422,423,424],"True Bahian layering method — nothing browned, nothing stirred, so the fish stays intact and the broth stays clean.","A quick lime-and-garlic marinade seasons the fish all the way through, not just the surface.","Honest about dendê: the recipe works with the substitution given, and tells you what you gain by finding the real thing.","One pot, under an hour, and it scales from a weeknight dinner to a table-centerpiece stew without changing technique.",[426,427,428],"Wide, heavy sauté pan or Dutch oven with a lid (or a clay pot)","Sharp knife","Citrus juicer",{"fat":430,"carbs":431,"fiber":432,"protein":433,"calories":434,"estimated":8},29,14,3,38,460,[436],"White rice, farofa, and pirão made by whisking manioc flour into a ladle of the hot broth — the full Bahian table.",[438,441,444],{"name":439,"description":440},"Moqueca capixaba","The Espírito Santo rival: skip coconut milk and dendê, use olive oil tinted with annatto, and cook in a clay pot. Lighter, sharper, and the subject of a real inter-state rivalry.",{"name":442,"description":443},"Moqueca de camarão","All-shrimp moqueca — same layering and broth, with peeled large shrimp added in the final minutes so they just turn pink.",{"name":445,"description":446},"Moqueca de banana-da-terra","A meat-free Bahian version built on thick slices of plantain instead of fish — vegetarian, and genuinely traditional rather than an invention.",[448,454,459,463,467,472,475,478,481,483,487,490,496,499],{"qty":449,"ref":450,"name":451,"unit":452,"group":453},800,"white-fish","firm white fish (grouper, snapper or halibut), in 3–4 cm pieces","g","For the fish",{"qty":455,"ref":456,"name":457,"unit":458,"group":453},2,"lime","limes, juiced","piece",{"qty":432,"ref":460,"name":461,"unit":462,"group":453},"garlic","garlic, finely grated","clove",{"qty":464,"name":465,"unit":466,"group":453},1,"fine salt","tsp",{"qty":455,"ref":468,"name":469,"unit":470,"group":471},"olive-oil","olive oil","tbsp","For the stew",{"qty":464,"ref":473,"name":474,"unit":458,"group":471},"onion","large onion, in thin rings",{"qty":455,"ref":476,"name":477,"unit":458,"group":471},"bell-pepper","bell peppers (one red, one yellow), in rings",{"qty":432,"ref":479,"name":480,"unit":458,"group":471},"tomato","ripe tomatoes, in thick slices",{"qty":464,"name":482,"unit":458,"group":471,"optional":8},"fresh red chile, thinly sliced",{"qty":484,"name":485,"unit":486,"group":471},400,"full-fat coconut milk","ml",{"qty":455,"name":488,"note":489,"unit":470,"group":471},"dendê (red palm oil)","or the olive oil + paprika substitution — see substitutions",{"qty":491,"ref":492,"name":493,"unit":494,"group":495},0.5,"cilantro","cilantro leaves, roughly chopped","cup","To finish",{"qty":455,"ref":497,"name":498,"unit":458,"group":495},"scallions","scallions, thinly sliced",{"qty":500,"name":501,"unit":502,"group":495},null,"salt and lime wedges","to taste",[504,509,512,515,520,523],{"tip":505,"text":506,"title":507,"timerSeconds":508},"Don't go much past 45 minutes or the lime starts to \"cook\" the fish ceviche-style.","Toss {qty:white-fish} of fish pieces with the lime juice, grated garlic and salt in a bowl. Cover and refrigerate for 30 minutes — the surface of the fish will turn slightly opaque as the lime seasons it.","Marinate the fish",1800,{"text":510,"title":511},"Film a wide, heavy pan with the olive oil. Lay in half the onion, pepper and tomato rings, arrange the fish on top in a single layer with its marinade, and cover with the remaining vegetables and the chile. No stirring from here on.","Build the layers",{"text":513,"title":514},"Pour the coconut milk evenly over everything and drizzle with 1 tablespoon of the dendê. Give the pan a gentle shake to settle the liquid down through the layers — it should come about three-quarters of the way up.","Add coconut milk and dendê",{"tip":516,"text":517,"title":518,"timerSeconds":519},"Bubbles should whisper, not roll. A hard boil breaks the fish and can split the coconut milk.","Bring to a bare simmer over medium heat, then cover and cook gently for 15 minutes, until the peppers are silky, the broth is stained orange, and the fish flakes when nudged with a fork but still holds in whole pieces. Swirl the pan once or twice instead of stirring.","Simmer, covered",900,{"text":521,"title":522},"Uncover and drizzle in the last tablespoon of dendê, letting it bloom on the surface until the broth turns a deeper sunset orange. Taste the broth and correct with salt and a squeeze of lime — it should be rich, gently sweet and clearly citrusy.","Finish and season",{"text":524,"title":525},"Scatter the cilantro and scallions over the top and bring the pan straight to the table while it still bubbles at the edges. Serve over white rice, spooning plenty of broth over each portion, with lime wedges alongside.","Serve from the pot","moh-KEH-kah bah-YAH-nah",[528,532,536],{"note":529,"swap":530,"original":531},"This mimics the color and some earthiness, but dendê's flavor is unique — Brazilian and African grocers carry it, and it keeps for months. Look for sustainably sourced brands.","2 tbsp olive oil + 1 tsp sweet paprika (or ½ tsp annatto\u002Fachiote powder)","Dendê (red palm oil)",{"note":533,"swap":534,"original":535},"A classic Bahian variation. Add shrimp for only the last 5 minutes — they cook much faster than fish.","Large shrimp, or half fish and half shrimp","Firm white fish",{"note":537,"swap":538,"original":539},"Bahian malagueta chiles are hot; the stew is traditionally warming rather than fiery, so season to your table.","A pinch of dried chile flakes, or omit entirely","Fresh chile","moqueca","Moqueca Baiana (Brazilian Coconut Fish Stew)","Moqueca Baiana","Moqueca baiana","brazil","Bahia",4,20,25,30,"easy",[552],"main",[554,555,556],"pescatarian","dairy-free","gluten-free",[450,479,476,456],[559,562,564,566],{"alt":560,"src":561},"Bubbling moqueca baiana in a wide pot, white fish in orange coconut broth with pepper rings and cilantro","\u002Fimages\u002Frecipes\u002Fmoqueca\u002Fhero.jpg",{"alt":560,"src":563},"\u002Fimages\u002Frecipes\u002Fmoqueca\u002Fhero-16x9.jpg",{"alt":560,"src":565},"\u002Fimages\u002Frecipes\u002Fmoqueca\u002Fhero-1x1.jpg",{"alt":560,"src":567},"\u002Fimages\u002Frecipes\u002Fmoqueca\u002Fhero-4x3.jpg",[540,569,570,571,572,573,574],"fish stew","bahia","coconut milk","dendê","brazilian","seafood","2026-08-18","dishroute-kitchen","Bahia's celebrated fish stew: white fish layered with peppers, tomato and onion, simmered gently in coconut milk and dendê palm oil — a Brazilian one-pot classic that's ready in under an hour.",{"en":579},"\u002Frecipe\u002Fmoqueca",{"items":581,"total":621,"page":464,"limit":862,"hasMore":863},[582,615,653,680,706,740,766,798,808,836],{"slug":583,"title":584,"shortTitle":585,"nativeName":585,"countrySlug":544,"region":545,"baseServings":546,"prepMinutes":586,"cookMinutes":587,"restMinutes":588,"difficulty":589,"course":590,"diet":592,"mainIngredients":593,"images":598,"keywords":608,"publishedAt":614,"updatedAt":614,"authorSlug":576},"acaraje","Acarajé (Bahian Black-Eyed Pea Fritters)","Acarajé",70,40,720,"hard",[591],"street-food",[554,555],[594,595,596,597,473],"dried-shrimp","coconut-milk","okra","cashews",[599,602,604,606],{"alt":600,"src":601},"Split orange acaraje fritter filled with pale vatapa paste, okra caruru and whole dried shrimp","\u002Fimages\u002Frecipes\u002Facaraje\u002Fhero.jpg",{"alt":600,"src":603},"\u002Fimages\u002Frecipes\u002Facaraje\u002Fhero-16x9.jpg",{"alt":600,"src":605},"\u002Fimages\u002Frecipes\u002Facaraje\u002Fhero-4x3.jpg",{"alt":600,"src":607},"\u002Fimages\u002Frecipes\u002Facaraje\u002Fhero-1x1.jpg",[609,570,610,572,611,612,613],"acarajé","black-eyed peas","vatapá","afro-brazilian","street food","2026-08-19",{"slug":616,"title":617,"shortTitle":618,"nativeName":619,"countrySlug":544,"region":620,"baseServings":621,"prepMinutes":622,"cookMinutes":623,"restMinutes":547,"difficulty":550,"course":624,"diet":626,"mainIngredients":629,"images":635,"keywords":645,"publishedAt":614,"updatedAt":614,"authorSlug":576},"bolo-de-fuba","Bolo de Fubá (Brazilian Cornmeal Cake)","Bolo de Fubá","Bolo de fubá","Minas Gerais",10,15,45,[625],"dessert",[627,628],"vegetarian","nut-free",[630,631,632,633,634],"cornmeal","eggs","milk","flour","fennel-seed",[636,639,641,643],{"alt":637,"src":638},"Golden ring-shaped Brazilian cornmeal cake with a cracked crust, one thick wedge cut and served beside coffee","\u002Fimages\u002Frecipes\u002Fbolo-de-fuba\u002Fhero.jpg",{"alt":637,"src":640},"\u002Fimages\u002Frecipes\u002Fbolo-de-fuba\u002Fhero-16x9.jpg",{"alt":637,"src":642},"\u002Fimages\u002Frecipes\u002Fbolo-de-fuba\u002Fhero-4x3.jpg",{"alt":637,"src":644},"\u002Fimages\u002Frecipes\u002Fbolo-de-fuba\u002Fhero-1x1.jpg",[646,647,648,649,650,651,652],"bolo de fubá","cornmeal cake","brazilian cake","fubá","festa junina","erva-doce","coffee cake",{"slug":654,"title":655,"shortTitle":656,"nativeName":656,"countrySlug":544,"baseServings":657,"prepMinutes":622,"cookMinutes":658,"restMinutes":659,"difficulty":550,"course":660,"diet":661,"mainIngredients":662,"images":664,"keywords":674,"publishedAt":575,"updatedAt":575,"authorSlug":576},"brigadeiro","Brigadeiro (Brazilian Chocolate Fudge Truffles)","Brigadeiro",6,12,120,[625],[627,556,628],[663],"butter",[665,668,670,672],{"alt":666,"src":667},"Brigadeiro chocolate truffles coated in sprinkles, arranged in mini paper cups on a party tray","\u002Fimages\u002Frecipes\u002Fbrigadeiro\u002Fhero.jpg",{"alt":666,"src":669},"\u002Fimages\u002Frecipes\u002Fbrigadeiro\u002Fhero-16x9.jpg",{"alt":666,"src":671},"\u002Fimages\u002Frecipes\u002Fbrigadeiro\u002Fhero-4x3.jpg",{"alt":666,"src":673},"\u002Fimages\u002Frecipes\u002Fbrigadeiro\u002Fhero-1x1.jpg",[654,675,676,677,678,679],"brazilian dessert","condensed milk","chocolate truffle","party sweet","no-bake",{"slug":681,"title":682,"shortTitle":683,"nativeName":683,"countrySlug":544,"region":684,"baseServings":455,"prepMinutes":657,"cookMinutes":9,"difficulty":550,"course":685,"diet":687,"mainIngredients":689,"images":690,"keywords":700,"publishedAt":614,"updatedAt":614,"authorSlug":576},"caipirinha","Caipirinha (Brazilian Cachaça and Lime Cocktail)","Caipirinha","Nationwide",[686],"drink",[688,556,555,628],"vegan",[456],[691,694,696,698],{"alt":692,"src":693},"Frosted tumbler of caipirinha packed with crushed ice and muddled lime wedges","\u002Fimages\u002Frecipes\u002Fcaipirinha\u002Fhero.jpg",{"alt":692,"src":695},"\u002Fimages\u002Frecipes\u002Fcaipirinha\u002Fhero-16x9.jpg",{"alt":692,"src":697},"\u002Fimages\u002Frecipes\u002Fcaipirinha\u002Fhero-4x3.jpg",{"alt":692,"src":699},"\u002Fimages\u002Frecipes\u002Fcaipirinha\u002Fhero-1x1.jpg",[681,701,702,703,704,705],"cachaça","lime cocktail","brazilian drink","national cocktail","muddled lime",{"slug":707,"title":708,"shortTitle":709,"nativeName":710,"countrySlug":544,"region":711,"baseServings":657,"prepMinutes":712,"cookMinutes":713,"restMinutes":714,"difficulty":715,"course":716,"diet":718,"mainIngredients":719,"images":723,"keywords":733,"publishedAt":614,"updatedAt":614,"authorSlug":576},"coxinha","Coxinha de Frango (Brazilian Chicken Croquettes)","Coxinha de Frango","Coxinha de frango","São Paulo",50,35,60,"medium",[717,591],"snack",[],[720,633,721,722,631],"chicken","cream-cheese","breadcrumbs",[724,727,729,731],{"alt":725,"src":726},"Golden teardrop-shaped coxinha croquettes, one broken open to show shredded chicken and melting cheese","\u002Fimages\u002Frecipes\u002Fcoxinha\u002Fhero.jpg",{"alt":725,"src":728},"\u002Fimages\u002Frecipes\u002Fcoxinha\u002Fhero-16x9.jpg",{"alt":725,"src":730},"\u002Fimages\u002Frecipes\u002Fcoxinha\u002Fhero-4x3.jpg",{"alt":725,"src":732},"\u002Fimages\u002Frecipes\u002Fcoxinha\u002Fhero-1x1.jpg",[707,734,735,736,737,738,739],"chicken croquette","brazilian snack","catupiry","boteco","salgados","deep fried",{"slug":741,"title":742,"shortTitle":743,"nativeName":744,"countrySlug":544,"region":684,"baseServings":657,"prepMinutes":621,"cookMinutes":622,"difficulty":550,"course":745,"diet":747,"mainIngredients":748,"images":750,"keywords":760,"publishedAt":614,"updatedAt":614,"authorSlug":576},"farofa","Farofa de Manteiga (Toasted Brazilian Cassava Flour)","Farofa de Manteiga","Farofa de manteiga",[746],"side",[627,556,628],[749,663,473,460],"cassava",[751,754,756,758],{"alt":752,"src":753},"Bowl of golden toasted cassava flour farofa flecked with onion, scallions and parsley","\u002Fimages\u002Frecipes\u002Ffarofa\u002Fhero.jpg",{"alt":752,"src":755},"\u002Fimages\u002Frecipes\u002Ffarofa\u002Fhero-16x9.jpg",{"alt":752,"src":757},"\u002Fimages\u002Frecipes\u002Ffarofa\u002Fhero-4x3.jpg",{"alt":752,"src":759},"\u002Fimages\u002Frecipes\u002Ffarofa\u002Fhero-1x1.jpg",[741,761,762,763,764,765],"cassava flour","farinha de mandioca","brazilian side dish","manioc","churrasco side",{"slug":767,"title":768,"shortTitle":769,"nativeName":770,"countrySlug":544,"region":771,"baseServings":657,"prepMinutes":587,"cookMinutes":772,"restMinutes":588,"difficulty":715,"course":773,"diet":774,"mainIngredients":775,"images":782,"keywords":792,"publishedAt":614,"updatedAt":614,"authorSlug":576},"brazilian-feijoada","Feijoada Completa (Brazilian Black Bean and Pork Stew)","Feijoada Completa","Feijoada completa","Rio de Janeiro",180,[552],[555],[776,777,778,779,780,781],"black-beans","pork-shoulder","smoked-pork","bacon","collard-greens","orange",[783,786,788,790],{"alt":784,"src":785},"Dark black bean feijoada with chunks of pork, served beside white rice, shredded collard greens and orange slices","\u002Fimages\u002Frecipes\u002Fbrazilian-feijoada\u002Fhero.jpg",{"alt":784,"src":787},"\u002Fimages\u002Frecipes\u002Fbrazilian-feijoada\u002Fhero-16x9.jpg",{"alt":784,"src":789},"\u002Fimages\u002Frecipes\u002Fbrazilian-feijoada\u002Fhero-4x3.jpg",{"alt":784,"src":791},"\u002Fimages\u002Frecipes\u002Fbrazilian-feijoada\u002Fhero-1x1.jpg",[793,794,795,573,796,797,741],"feijoada","black beans","pork stew","carne seca","couve",{"slug":540,"title":541,"shortTitle":542,"nativeName":543,"countrySlug":544,"region":545,"baseServings":546,"prepMinutes":547,"cookMinutes":548,"restMinutes":549,"difficulty":550,"course":799,"diet":800,"mainIngredients":801,"images":802,"keywords":807,"publishedAt":575,"updatedAt":575,"authorSlug":576},[552],[554,555,556],[450,479,476,456],[803,804,805,806],{"alt":560,"src":561},{"alt":560,"src":563},{"alt":560,"src":565},{"alt":560,"src":567},[540,569,570,571,572,573,574],{"slug":809,"title":810,"shortTitle":811,"nativeName":812,"countrySlug":544,"region":620,"baseServings":657,"prepMinutes":549,"cookMinutes":548,"restMinutes":622,"difficulty":550,"course":813,"diet":816,"mainIngredients":817,"images":819,"keywords":829,"publishedAt":575,"updatedAt":575,"authorSlug":576},"pao-de-queijo","Pão de Queijo (Brazilian Cheese Bread)","Pão de Queijo","Pão de 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