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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":503,"pronunciation":530,"substitutions":531,"slug":544,"title":545,"shortTitle":546,"nativeName":547,"countrySlug":548,"region":549,"baseServings":481,"prepMinutes":550,"cookMinutes":551,"restMinutes":552,"difficulty":553,"course":554,"diet":556,"mainIngredients":561,"images":562,"keywords":572,"publishedAt":579,"updatedAt":579,"authorSlug":580,"summary":581,"localeSlug":544,"alternates":582},[394,397,400,403,406],{"answer":395,"question":396},"The most widely held view is that moros y cristianos uses black beans while congrí, particularly congrí oriental from eastern Cuba, uses red beans. Others use congrí as the general term for any rice cooked with beans, with moros as the black-bean subtype. Usage varies by household and region and the two names are frequently swapped without anyone objecting.","What is the difference between moros y cristianos and congrí?",{"answer":398,"question":399},"Usually unrinsed rice, too much liquid, or stirring after the lid went on. Rinse the rice until the water runs clear to remove surface starch, measure the bean broth rather than estimating it, and leave the pot completely alone for the full covered cooking time so the starch stays in the grains.","Why is my rice sticky instead of separate?",{"answer":401,"question":402},"Yes, but you lose the cooking liquid, which is where most of the flavour and all of the colour come from. Use two tins of drained black beans with 700 ml of well-seasoned vegetable or chicken stock as the cooking liquid, and add extra cumin and a bay leaf since the stock has not absorbed anything from the beans.","Can I use tinned beans?",{"answer":404,"question":405},"As written here, yes — it uses olive oil and no meat. The traditional Cuban version often begins by rendering bacon or salt pork for the sofrito, which makes it not vegan, but the meatless version is extremely common on the island and is not considered a modern adaptation.","Is this dish vegan?",{"answer":407,"question":408},"It translates as Moors and Christians, an old Spanish reference to the black beans and white rice standing for the Muslim and Christian populations of medieval Iberia. The name arrived in Cuba with Spanish colonists. Some cooks today prefer the name congrí, but moros remains in everyday use across Cuba.","What does moros y cristianos mean?",[410,411,412,413,414,415],"Measure the bean broth exactly. The ratio that works is 1 part rice to 1.6 parts liquid by volume for a covered pot.","Rinse the rice until the water runs clear so the grains stay separate instead of clumping into a purple porridge.","Never stir once the lid is on. Every stir releases starch and the finished rice turns sticky.","If the broth looks pale, simmer it uncovered for a few minutes to concentrate before the rice goes in — colour comes from the broth, not the beans.","Fluff with a fork rather than a spoon, lifting from the bottom, so you do not crush the beans through the rice.","A whole green pepper cooked with the beans and then removed adds background sweetness without leaving pieces in the finished dish.","🍚","Moros y cristianos is rice cooked in the liquid the black beans were boiled in, so the grains take on colour, salt and flavour from the inside rather than sitting next to the beans on the plate. Done properly it comes out a dusky grey-violet, each grain separate, tasting of garlic, cumin, bay and pork fat if you use it. That single technical decision — cooking the rice in bean broth instead of water — is what separates this from a bowl of rice with beans spooned over it. It is the standard accompaniment to roast pork, ropa vieja and fried fish across the island, and it is substantial enough on its own with an egg and a tomato salad.","The name is blunt and old: Moors and Christians, black beans and white rice, a reference to the centuries of Muslim and Christian coexistence and conflict on the Iberian peninsula. The phrase came to the Caribbean with Spanish colonists and attached itself to a dish that is, ingredient for ingredient, mostly not Spanish at all — black beans are American, rice arrived in Spain through Moorish agriculture and crossed the Atlantic afterwards. Whether a name like that sits comfortably in the twenty-first century is a fair question, and some cooks now simply call the dish congri; in Cuba the old name remains in ordinary use without much reflection.\n\nThere is a real distinction between moros y cristianos and congrí, and Cubans do not fully agree on it. The most common position is that moros y cristianos is made with black beans and congrí with red beans, congrí oriental being the eastern speciality from around Santiago. Another common position is that congrí refers to any rice cooked together with beans and moros is the specifically black-bean version of it. In practice the two names are used interchangeably in plenty of households, and correcting someone about it is a reliable way to start a long conversation over a small matter.\n\nWhat everyone agrees on is the method and the plate it belongs to. The beans are cooked first, their broth is measured and used as the cooking liquid for the rice, and the whole thing finishes covered and undisturbed. It appears beside lechon asado at Christmas, beside ropa vieja at Sunday lunch, and beside almost anything on a weekday, and it is one of the dishes Cuban families abroad make most often because it needs nothing that is hard to find. Traditionally it starts with bacon or salt pork rendered for the sofrito; the version here keeps that optional, since the meatless one is just as common in practice.","Keeps 3 days refrigerated in a sealed container. Reheat covered with 2 tablespoons of water sprinkled over the top so the grains steam back to life rather than drying out. It freezes acceptably for 2 months but the beans soften noticeably on thawing, so freeze it only if you plan to eat it as part of something else. Cool leftovers quickly and refrigerate within an hour, as with any cooked rice.",[421,422,423,424],"The rice is cooked in measured bean broth, which is the whole point of the dish and the step most recipes skip.","A precise liquid-to-rice ratio so the grains finish separate and coloured, not sticky and grey.","Vegan as written, with the traditional bacon or salt pork given as an option rather than assumed.","Works from dried beans in one afternoon or from a tin on a weeknight, with both routes spelled out.",[426,427,428],"Medium pot for the beans","Heavy pot or Dutch oven with a tight lid","Measuring jug",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},8,71,9,690,12,400,[437],"Roast pork, ropa vieja or fried fish, with fried plantains and a tomato and avocado salad.",[439,442,445],{"name":440,"description":441},"Congrí oriental","The Santiago version made with red beans and usually bacon, sometimes with a little more cumin and a dried chile in the pot.",{"name":443,"description":444},"With bacon and chorizo","Render 100 g of bacon and 80 g of sliced Spanish chorizo before the sofrito; the rice picks up smoke and turns a deeper reddish grey.",{"name":446,"description":447},"Oven-finished","Bring everything to a boil on the hob, then cover and finish in a 180°C oven for 25 minutes for perfectly even cooking in a wide pan.",[449,455,460,464,468,475,478,480,485,489,492,497,499],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},250,"black-beans","dried black beans, soaked overnight and drained","g","For the beans",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},1,"bell-pepper","green bell pepper, left whole, stem and seeds removed","piece",{"qty":461,"ref":462,"name":463,"unit":459,"group":454},2,"bay-leaf","bay leaves",{"qty":465,"name":466,"unit":467,"group":454,"noScale":8},1.5,"water","l",{"qty":469,"ref":470,"name":471,"note":472,"unit":473,"group":474},4,"olive-oil","olive oil","or 100 g diced bacon, rendered, for the traditional version","tbsp","For the sofrito",{"qty":456,"ref":476,"name":477,"unit":459,"group":474},"onion","large onion, finely chopped",{"qty":456,"name":479,"unit":459,"group":474},"green bell pepper, finely chopped",{"qty":481,"ref":482,"name":483,"unit":484,"group":474},6,"garlic","garlic, finely chopped","clove",{"qty":461,"ref":486,"name":487,"unit":488,"group":474},"cumin","ground cumin","tsp",{"qty":456,"ref":490,"name":491,"unit":488,"group":474},"oregano","dried oregano",{"qty":493,"ref":494,"name":495,"unit":453,"group":496},450,"rice","long grain white rice, rinsed and drained","For the rice",{"qty":461,"name":498,"unit":488,"group":496},"fine salt",{"qty":456,"ref":500,"name":501,"unit":488,"group":502},"vinegar","white vinegar","To finish",[504,509,512,516,519,522,526],{"tip":505,"text":506,"title":507,"timerSeconds":508},"Keep the beans just covered with liquid; if the level drops, add hot water rather than cold.","Simmer the soaked beans with the whole green pepper, bay leaves and 1.5 litres of water for 60 to 70 minutes, unsalted, until they are tender but still hold their shape and have not begun to split. The cooking water should be dark and slightly thickened.","Boil the beans",3900,{"text":510,"title":511},"Drain the beans over a jug and keep the broth. Discard the whole pepper and the bay leaves. Measure out 750 ml of broth, topping up with water if you are short or simmering it down uncovered if the colour looks weak.","Separate beans and broth",{"text":513,"title":514,"timerSeconds":515},"Heat the olive oil in a heavy pot over medium heat and cook the chopped onion and pepper for 10 to 12 minutes, until slumped and translucent with no crunch left. Add the garlic, cumin and oregano and fry 1 minute more, until the pot smells strongly of toasted cumin.","Build the sofrito",720,{"text":517,"title":518},"Add the rinsed and drained rice and stir for 2 minutes, until every grain is slicked with the seasoned oil and looks slightly translucent at the edges. This helps the grains stay separate later.","Coat the rice",{"text":520,"title":521},"Pour in the 750 ml of reserved bean broth, add the salt and stir once. Tip in the drained beans and level the surface. Taste the liquid now — it should be a little saltier than you want the finished rice, because the grains will absorb it all.","Add broth and beans",{"text":523,"title":524,"timerSeconds":525},"Bring to a strong boil, then lower the heat as far as it will go, cover tightly and cook for 20 minutes without lifting the lid or stirring. The rice is done when the liquid has gone and small holes have opened across the surface.","Cover and cook undisturbed",1200,{"text":527,"title":528,"timerSeconds":529},"Take the pot off the heat, sprinkle over the vinegar, replace the lid and leave it for 10 minutes. Then fluff gently with a fork, lifting from the bottom, so the grey-violet grains separate without crushing the beans.","Rest and fluff",600,"MOH-rohs ee krees-tee-AH-nohs",[532,536,540],{"note":533,"swap":534,"original":535},"Tinned beans have no flavourful cooking liquid, so use stock and add an extra half teaspoon of cumin to compensate.","2 tins of black beans plus 700 ml of vegetable stock","Dried black beans",{"note":537,"swap":538,"original":539},"This is the traditional fat and gives a smokier, richer result. Cook it first and build the sofrito in the rendered fat.","100 g diced bacon or salt pork, rendered","Olive oil",{"note":541,"swap":542,"original":543},"This makes congrí oriental, the eastern Cuban version. Same method, redder colour, slightly sweeter beans.","Red kidney beans","Black beans","moros-y-cristianos","Moros y Cristianos (Cuban Black Beans Cooked with Rice)","Moros y Cristianos","Moros y cristianos","cuba","Nationwide",15,100,10,"easy",[555],"side",[557,558,559,560],"vegetarian","vegan","gluten-free","dairy-free",[451,494,482,486],[563,566,568,570],{"alt":564,"src":565},"Bowl of Cuban moros y cristianos, grey-violet rice cooked with whole black beans","\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero.jpg",{"alt":564,"src":567},"\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero-16x9.jpg",{"alt":564,"src":569},"\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero-4x3.jpg",{"alt":564,"src":571},"\u002Fimages\u002Frecipes\u002Fmoros-y-cristianos\u002Fhero-1x1.jpg",[573,574,575,576,577,578],"moros y cristianos","congri","black beans and rice","cuban side dish","vegan rice","bean broth","2026-08-20","dishroute-kitchen","Rice cooked in black bean broth until every grain turns grey-violet, seasoned with garlic, cumin and bay. The side dish that sits under half of Cuban cooking.",{"en":583},"\u002Frecipe\u002Fmoros-y-cristianos",{"items":585,"total":552,"page":456,"limit":854,"hasMore":855},[586,618,649,681,707,717,746,773,802,828],{"slug":587,"title":588,"shortTitle":589,"nativeName":590,"countrySlug":548,"region":591,"baseServings":481,"prepMinutes":592,"cookMinutes":593,"restMinutes":552,"difficulty":594,"course":595,"diet":597,"mainIngredients":598,"images":602,"keywords":612,"publishedAt":579,"updatedAt":579,"authorSlug":580},"cuban-arroz-con-pollo","Cuban Arroz con Pollo (Chicken and Yellow Rice a la Cubana)","Cuban Arroz con Pollo","Arroz con pollo a la cubana","Havana",25,55,"medium",[596],"main",[560],[599,494,457,600,601],"chicken","achiote","peas",[603,606,608,610],{"alt":604,"src":605},"Wide pan of golden yellow rice with browned chicken pieces, peas and red pepper strips on top","\u002Fimages\u002Frecipes\u002Fcuban-arroz-con-pollo\u002Fhero.jpg",{"alt":604,"src":607},"\u002Fimages\u002Frecipes\u002Fcuban-arroz-con-pollo\u002Fhero-16x9.jpg",{"alt":604,"src":609},"\u002Fimages\u002Frecipes\u002Fcuban-arroz-con-pollo\u002Fhero-4x3.jpg",{"alt":604,"src":611},"\u002Fimages\u002Frecipes\u002Fcuban-arroz-con-pollo\u002Fhero-1x1.jpg",[613,614,615,616,617,600],"arroz con pollo","cuban chicken rice","yellow rice","bijol","one pot chicken",{"slug":619,"title":620,"shortTitle":621,"nativeName":622,"countrySlug":548,"region":549,"baseServings":430,"prepMinutes":592,"cookMinutes":623,"restMinutes":624,"difficulty":594,"course":625,"diet":627,"mainIngredients":628,"images":632,"keywords":642,"publishedAt":579,"updatedAt":579,"authorSlug":580},"cuban-flan","Flan Cubano (Condensed Milk Caramel Custard)","Flan Cubano","Flan cubano",60,480,[626],"dessert",[557,559],[629,630,631],"condensed-milk","eggs","milk",[633,636,638,640],{"alt":634,"src":635},"Turned-out Cuban flan with dark caramel running down the sides onto a rimmed plate","\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero.jpg",{"alt":634,"src":637},"\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero-16x9.jpg",{"alt":634,"src":639},"\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero-4x3.jpg",{"alt":634,"src":641},"\u002Fimages\u002Frecipes\u002Fcuban-flan\u002Fhero-1x1.jpg",[643,644,645,646,647,648],"flan cubano","caramel custard","condensed milk dessert","cuban dessert","bain marie","flan",{"slug":650,"title":651,"shortTitle":652,"nativeName":653,"countrySlug":548,"region":549,"baseServings":430,"prepMinutes":654,"cookMinutes":655,"restMinutes":656,"difficulty":657,"course":658,"diet":659,"mainIngredients":660,"images":664,"keywords":674,"publishedAt":579,"updatedAt":579,"authorSlug":580},"cuban-lechon-asado","Lechon Asado (Cuban Mojo Roast Pork Shoulder)","Lechon Asado","Lechón asado",30,330,40,"hard",[596],[559,560],[661,482,662,663,490],"pork-shoulder","orange","lime",[665,668,670,672],{"alt":666,"src":667},"Roasted Cuban pork shoulder with blistered crackling, partly pulled apart, with lime-soaked onion rings","\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero.jpg",{"alt":666,"src":669},"\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero-16x9.jpg",{"alt":666,"src":671},"\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero-4x3.jpg",{"alt":666,"src":673},"\u002Fimages\u002Frecipes\u002Fcuban-lechon-asado\u002Fhero-1x1.jpg",[675,676,677,678,679,680],"lechon asado","mojo pork","cuban roast pork","sour orange marinade","nochebuena","pork shoulder",{"slug":682,"title":683,"shortTitle":684,"nativeName":684,"countrySlug":548,"region":591,"baseServings":461,"prepMinutes":685,"cookMinutes":9,"difficulty":553,"course":686,"diet":688,"mainIngredients":689,"images":691,"keywords":701,"publishedAt":579,"updatedAt":579,"authorSlug":580},"mojito","Mojito (Cuban Rum, Lime and Mint Highball)","Mojito",5,[687],"drink",[557,558,559,560],[663,690],"mint",[692,695,697,699],{"alt":693,"src":694},"Tall mojito glass packed with ice, mint sprigs and lime, beaded with condensation","\u002Fimages\u002Frecipes\u002Fmojito\u002Fhero.jpg",{"alt":693,"src":696},"\u002Fimages\u002Frecipes\u002Fmojito\u002Fhero-16x9.jpg",{"alt":693,"src":698},"\u002Fimages\u002Frecipes\u002Fmojito\u002Fhero-4x3.jpg",{"alt":693,"src":700},"\u002Fimages\u002Frecipes\u002Fmojito\u002Fhero-1x1.jpg",[682,702,703,704,705,706],"cuban cocktail","white rum","mint and lime","havana","highball",{"slug":544,"title":545,"shortTitle":546,"nativeName":547,"countrySlug":548,"region":549,"baseServings":481,"prepMinutes":550,"cookMinutes":551,"restMinutes":552,"difficulty":553,"course":708,"diet":709,"mainIngredients":710,"images":711,"keywords":716,"publishedAt":579,"updatedAt":579,"authorSlug":580},[555],[557,558,559,560],[451,494,482,486],[712,713,714,715],{"alt":564,"src":565},{"alt":564,"src":567},{"alt":564,"src":569},{"alt":564,"src":571},[573,574,575,576,577,578],{"slug":718,"title":719,"shortTitle":720,"nativeName":721,"countrySlug":548,"region":591,"baseServings":469,"prepMinutes":550,"cookMinutes":722,"difficulty":553,"course":723,"diet":724,"mainIngredients":725,"images":730,"keywords":740,"publishedAt":579,"updatedAt":579,"authorSlug":580},"cuban-picadillo","Picadillo a la Habanera (Beef with Olives and Raisins)","Picadillo a la Habanera","Picadillo a la habanera",35,[596],[559,560],[726,727,728,476,729],"ground-beef","olives","raisins","tomato",[731,734,736,738],{"alt":732,"src":733},"Skillet of Cuban picadillo, ground beef in tomato sauce studded with green olives and raisins","\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero.jpg",{"alt":732,"src":735},"\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero-16x9.jpg",{"alt":732,"src":737},"\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero-4x3.jpg",{"alt":732,"src":739},"\u002Fimages\u002Frecipes\u002Fcuban-picadillo\u002Fhero-1x1.jpg",[741,742,743,744,745,705],"picadillo","cuban ground beef","olives and raisins","sofrito","weeknight dinner",{"slug":747,"title":748,"shortTitle":749,"nativeName":750,"countrySlug":548,"region":591,"baseServings":469,"prepMinutes":592,"cookMinutes":751,"difficulty":594,"course":752,"diet":753,"mainIngredients":754,"images":757,"keywords":767,"publishedAt":579,"updatedAt":579,"authorSlug":580},"cuban-ropa-vieja","Ropa Vieja (Cuban Shredded Beef in Pepper Sauce)","Ropa Vieja","Ropa vieja",150,[596],[559,560],[755,457,756,476,727],"beef-chuck","tomato-paste",[758,761,763,765],{"alt":759,"src":760},"Shredded beef ropa vieja in red pepper sauce with green olives, served over white rice","\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero.jpg",{"alt":759,"src":762},"\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero-16x9.jpg",{"alt":759,"src":764},"\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero-4x3.jpg",{"alt":759,"src":766},"\u002Fimages\u002Frecipes\u002Fcuban-ropa-vieja\u002Fhero-1x1.jpg",[768,769,770,744,771,772],"ropa vieja","cuban beef","shredded beef","flank steak","caribbean 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