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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":415,"intro":416,"story":417,"storage":418,"whyThis":419,"equipment":424,"nutrition":428,"serveWith":435,"variations":437,"ingredients":447,"instructions":501,"pronunciation":529,"substitutions":530,"slug":543,"title":544,"shortTitle":545,"nativeName":546,"countrySlug":547,"baseServings":465,"prepMinutes":548,"cookMinutes":549,"difficulty":550,"course":551,"diet":553,"mainIngredients":558,"images":559,"keywords":569,"publishedAt":576,"updatedAt":576,"authorSlug":577,"summary":578,"localeSlug":543,"alternates":579},[394,397,400,403,406],{"answer":395,"question":396},"Weika is okra that has been dried whole in the sun and then pounded or milled into a fine green-grey powder. African grocers and online Sudanese and Ethiopian food shops sell it in bags, sometimes labelled dried okra powder or bamia powder. It keeps for a year in a sealed jar away from light, and a single tablespoon thickens a generous ladle of broth.","What exactly is weika and where do I buy it?",{"answer":398,"question":399},"Probably not. The clinging, slightly ropey texture is the intended result and Sudanese cooks work hard to achieve it. If it is heavier than you want, thin the pot with hot broth or water and simmer for two minutes; if you dislike the quality altogether, use half the powder and add a squeeze of lemon at the end, which cuts the effect noticeably.","My stew turned out slimy — did I do something wrong?",{"answer":401,"question":402},"Yes. The thickening does not depend on the meat at all, so a vegetarian pot built on well-browned onions, tomato paste, dried mushrooms and vegetable stock works properly. Add a little extra sesame oil to compensate for the fat you lose, and season more aggressively with cumin and salt, since there is no bone broth carrying the flavor.","Can I make mullah waika without meat?",{"answer":404,"question":405},"The powder was added too fast or into liquid that was boiling. Okra powder hydrates instantly on contact, so a clump seals itself on the outside and stays dry in the middle. Take the pot off the heat, scatter the powder through your fingers across the whole surface while whisking, and only then return it to a low simmer.","Why did my weika form lumps that will not dissolve?",{"answer":407,"question":408},"Thick enough to sit in the well of an asida mound without immediately spilling over, but still pourable from a ladle. A good test is to lift the spoon about 20 cm above the pot: the stew should trail after it in a slow thread that breaks after a second or two rather than falling in drops.","How thick should the finished stew be?",[410,411,412,413,414],"Sift the weika or rub it through your fingers as it goes in. Dropped in clumps it forms slimy grey pellets that never dissolve, and there is no way to rescue them later.","Add the powder off the boil, stirring the whole time, then bring the pot back up gently. A rolling boil at the moment of thickening makes the stew grainy.","Let the meat get properly tender before thickening. Once weika is in, the stew is too thick to simmer for long without catching on the bottom of the pan.","Judge the finish by lifting the spoon: the stew should follow it in a thread that breaks slowly. If it drops off cleanly, it needs another teaspoon of powder.","Sudanese cooks use sesame oil, and it matters — its toasted smell sits under the cumin in a way neutral oil cannot imitate.","🍲","Mullah waika is a meat stew whose whole character comes from one powder: weika, dried okra ground fine, whisked into the pot at the end so the broth turns thick, shining and slightly ropey. It tastes deeply savory rather than sharp — browned onion, concentrated tomato, tender lamb, a heavy hand of cumin and enough shata to warm the back of the throat — and the texture is the point of the dish, not an accident. A properly finished waika stretches when you lift the spoon and clings to whatever it is poured over instead of running off it. That is exactly why it is the standard partner for asida and kisra, both of which are bland by design and need a stew that hangs on.","Mullah is not one recipe but the entire Sudanese stew category, and cooks name each one after what thickens it rather than what protein it contains. Waika means dried okra powder, so mullah waika is the okra-thickened branch of a family that also includes mullah dakwa, bound with peanut butter, mullah rob, loosened with fermented milk, and tagalia, built on onions fried almost to jam. The meat is negotiable; the thickener is the identity.\n\nOkra is thickened by the same mucilage that puts many cooks off it, and Sudanese cooking takes the opposite position from most of the world: rather than trimming the slipperiness away with acid or hard frying, it dries the pods in the sun, pounds them to powder, and concentrates the effect deliberately. The highest praise for a waika is that it draws a long thread between spoon and pot. Weika also solves a practical problem — dried and ground, okra keeps for a year in a country where fresh vegetables travel badly, and a spoonful of powder does the work of a whole basket of pods.\n\nThis is everyday cooking rather than feast cooking. A pot of mullah waika made in the morning sits ready for the mid-afternoon meal, gets poured into the crater of an asida mound or scooped up with torn kisra, and stretches easily when relatives arrive unannounced, since another ladle of water and another spoon of weika extend it without ruining it. Egypt, Ethiopia and much of West Africa all cook okra into stew, but the dried-and-powdered route, and the insistence on the thread, are what mark this pot as Sudanese.","Refrigerate up to 3 days in a sealed container. The stew sets to a near-solid block when cold, which is normal — reheat gently with a splash of water, stirring until it flows again, and avoid boiling hard, which can make the texture stringy in an unpleasant way rather than a good one. It freezes for up to 2 months and thaws better than most okra dishes because the powder is already dehydrated. Add a pinch of extra cumin after reheating; that aroma fades faster than the rest of the seasoning.",[420,421,422,423],"Adds the weika at the right moment, so the stew thickens without going bitter or grainy the way over-boiled okra powder does.","Builds real depth first by frying the tomato paste until the oil breaks out, then treats the powder as a finishing step.","Gives a workable fix for both directions — a stew that turned out too thin and one that set too heavy.","Explains how to make weika at home from fresh okra if no African grocer is within reach.",[425,426,427],"Heavy casserole or Dutch oven","Balloon whisk","Fine sieve for the powder",{"fat":429,"carbs":430,"fiber":431,"sodium":432,"protein":433,"calories":434,"estimated":8},30,16,5,820,34,470,[436],"A mound of asida with the stew ladled into the well, or torn sheets of kisra",[438,441,444],{"name":439,"description":440},"Mullah dakwa","The peanut version, thickened with three or four tablespoons of peanut butter instead of okra powder. Rounder and sweeter, and standard in Kordofan and Darfur where groundnuts are the local crop.",{"name":442,"description":443},"Mullah rob","Finished with fermented milk whisked in off the heat, producing a pale, tangy stew rather than a red one. Often made without tomato at all.",{"name":445,"description":446},"Vegetarian waika","Skip the meat, double the fried onion, and build the broth on dried mushrooms and tomato. The thickening behaves identically, since the weika does the work.",[448,453,458,464,469,472,475,479,483,486,491,494,498],{"qty":449,"ref":450,"name":451,"unit":452},3,"sesame-oil","sesame oil","tbsp",{"qty":454,"ref":455,"name":456,"unit":457},2,"onion","onions, finely chopped","piece",{"qty":459,"ref":460,"name":461,"note":462,"unit":463},600,"lamb","lamb shoulder, in 3 cm cubes, some bone left in","goat or beef chuck work equally well","g",{"qty":465,"ref":466,"name":467,"unit":468},4,"garlic","garlic, crushed","clove",{"qty":449,"ref":470,"name":471,"unit":452},"tomato-paste","tomato paste",{"qty":454,"ref":473,"name":474,"unit":457},"tomato","ripe tomatoes, grated",{"qty":454,"ref":476,"name":477,"unit":478},"cumin","ground cumin","tsp",{"qty":480,"ref":481,"name":482,"unit":478},1,"black-pepper","ground black pepper",{"qty":480,"name":484,"note":485,"unit":478},"shata chilli powder","or cayenne, to taste",{"qty":487,"ref":488,"name":489,"unit":490},1.2,"stock","water or light stock","l",{"qty":431,"ref":492,"name":493,"unit":452},"okra","weika (dried okra powder)",{"qty":495,"name":496,"unit":497},null,"salt","to taste",{"qty":480,"ref":499,"name":500,"unit":457,"optional":8},"lemon","lemon, in wedges, to serve",[502,506,509,514,518,522,526],{"text":503,"title":504,"timerSeconds":505},"Heat the sesame oil in a heavy casserole and fry the chopped onion over medium heat for about 12 minutes, stirring, until it collapses and turns a deep even gold with brown edges. Pale onion here means a flat stew later.","Brown the onion base",720,{"text":507,"title":508},"Raise the heat, add {qty:lamb} of lamb and cook for 6 to 8 minutes until the cubes lose their raw pink and catch color on at least two sides. Stir in the garlic and cook for 30 seconds, just until it smells sweet rather than sharp.","Sear the meat",{"tip":510,"text":511,"title":512,"timerSeconds":513},"This is the step most home cooks cut short. The oil separating is the signal that the tomato has lost its raw acidity.","Add the tomato paste, grated tomato, cumin, black pepper and shata, and fry for 5 to 6 minutes over medium heat. Wait for the mixture to darken from bright red to brick and for a rim of red oil to break out around the edge of the pan.","Fry the tomato",360,{"text":515,"title":516,"timerSeconds":517},"Pour in the water or stock, season with salt, bring to a boil and then drop to a bare simmer. Cover and cook for 50 to 60 minutes, until the meat gives completely under a fork and the broth has reduced by roughly a quarter.","Simmer until tender",3300,{"tip":519,"text":520,"title":521},"Never tip the powder in as a heap. It skins over instantly and the lumps are permanent.","Take the pot off the heat and let it stop bubbling. Scatter the okra powder over the surface through your fingers or a small sieve while whisking hard, working in three batches so nothing clumps.","Whisk in the weika",{"text":523,"title":524,"timerSeconds":525},"Return the pot to low heat and cook for 6 to 8 minutes, stirring often, until the stew turns visibly glossy, darkens a shade and trails from the lifted spoon in a slow thread. Taste and correct the salt and heat.","Bring back the gloss",420,{"text":527,"title":528},"Ladle the hot stew into the crater of a fresh asida mound, or into a bowl beside a stack of kisra. Put the lemon wedges and sliced raw onion on the table for anyone who wants to cut the richness.","Serve into the mound","moo-LAH WAY-kah",[531,535,539],{"note":532,"swap":533,"original":534},"To make your own, slice okra into thin rings, dry it in a low oven or in strong sun until it snaps, and grind to a powder. Fresh okra sliced into the pot thickens far less and gives a greener, more vegetal stew — good, but a different dish.","Fresh okra dried at home, or 300 g fresh okra sliced thin","Weika (dried okra powder)",{"note":536,"swap":537,"original":538},"Goat is arguably the most common choice in Sudan. Whatever you use, keep the bones in for the first simmer — they give the broth the body that carries the powder.","Beef chuck, goat, or a bone-in mix of both","Lamb shoulder",{"note":540,"swap":541,"original":542},"Shata is a coarse Sudanese chilli powder, hot but not searing. Adjust to your table; the stew should warm rather than burn.","Cayenne, or a mix of paprika and chilli flakes","Shata chilli powder","mullah-waika","Mullah Waika (Sudanese Dried Okra Stew)","Mullah Waika","ملاح ويكة","sudan",15,90,"medium",[552],"main",[554,555,556,557],"dairy-free","gluten-free","halal-friendly","nut-free",[492,460,455,470],[560,563,565,567],{"alt":561,"src":562},"Glossy dark red Sudanese okra stew with chunks of lamb, trailing in a thread from a raised spoon","\u002Fimages\u002Frecipes\u002Fmullah-waika\u002Fhero.jpg",{"alt":561,"src":564},"\u002Fimages\u002Frecipes\u002Fmullah-waika\u002Fhero-16x9.jpg",{"alt":561,"src":566},"\u002Fimages\u002Frecipes\u002Fmullah-waika\u002Fhero-1x1.jpg",{"alt":561,"src":568},"\u002Fimages\u002Frecipes\u002Fmullah-waika\u002Fhero-4x3.jpg",[570,571,572,573,574,575],"mullah waika","weika","dried okra","sudanese stew","okra powder","lamb stew","2026-08-20","dishroute-kitchen","Lamb simmered with onion and tomato, then thickened with powdered dried okra until the pot turns glossy and pulls a thread from the spoon. The stew that fills the well in a mound of asida.",{"en":580},"\u002Frecipe\u002Fmullah-waika",{"items":582,"total":844,"page":480,"limit":845,"hasMore":846},[583,615,648,678,701,729,739,768,792,819],{"slug":584,"title":585,"shortTitle":586,"nativeName":587,"countrySlug":547,"baseServings":465,"prepMinutes":588,"cookMinutes":589,"restMinutes":429,"difficulty":590,"course":591,"diet":593,"mainIngredients":594,"images":598,"keywords":608,"publishedAt":576,"updatedAt":576,"authorSlug":577},"agashe","Agashe (Sudanese Peanut-Crusted Grilled Beef)","Agashe","أقاشي",25,12,"easy",[592,552],"street-food",[554,555,556],[595,596,597],"peanuts","beef-chuck","chili-flakes",[599,602,604,606],{"alt":600,"src":601},"Skewers of peanut-crusted grilled beef over charcoal with raw onion rings and tomato wedges","\u002Fimages\u002Frecipes\u002Fagashe\u002Fhero.jpg",{"alt":600,"src":603},"\u002Fimages\u002Frecipes\u002Fagashe\u002Fhero-16x9.jpg",{"alt":600,"src":605},"\u002Fimages\u002Frecipes\u002Fagashe\u002Fhero-1x1.jpg",{"alt":600,"src":607},"\u002Fimages\u002Frecipes\u002Fagashe\u002Fhero-4x3.jpg",[584,609,610,611,612,613,614],"agashi","peanut crust","grilled beef","sudanese street food","suya","dakwa",{"slug":616,"title":617,"shortTitle":618,"nativeName":619,"countrySlug":547,"baseServings":589,"prepMinutes":620,"cookMinutes":621,"restMinutes":549,"difficulty":590,"course":622,"diet":624,"mainIngredients":626,"images":631,"keywords":641,"publishedAt":576,"updatedAt":576,"authorSlug":577},"sudanese-basbousa","Basbousa (Sudanese Semolina Cake in Lemon Syrup)","Basbousa","بسبوسة",20,40,[623],"dessert",[625],"vegetarian",[627,628,629,630],"semolina","yogurt","butter","coconut",[632,635,637,639],{"alt":633,"src":634},"Golden semolina cake cut into diamonds in a tin, each piece topped with a peanut and glossy with syrup","\u002Fimages\u002Frecipes\u002Fsudanese-basbousa\u002Fhero.jpg",{"alt":633,"src":636},"\u002Fimages\u002Frecipes\u002Fsudanese-basbousa\u002Fhero-16x9.jpg",{"alt":633,"src":638},"\u002Fimages\u002Frecipes\u002Fsudanese-basbousa\u002Fhero-1x1.jpg",{"alt":633,"src":640},"\u002Fimages\u002Frecipes\u002Fsudanese-basbousa\u002Fhero-4x3.jpg",[642,643,644,645,646,647],"basbousa","semolina cake","sudanese dessert","syrup cake","coconut semolina","cardamom syrup",{"slug":649,"title":650,"shortTitle":651,"nativeName":652,"countrySlug":547,"baseServings":653,"prepMinutes":620,"cookMinutes":9,"restMinutes":654,"difficulty":590,"course":655,"diet":657,"mainIngredients":659,"images":661,"keywords":671,"publishedAt":576,"updatedAt":576,"authorSlug":577},"gongolez","Gongolez (Sudanese Baobab Fruit Drink)","Gongolez","قنقليز",6,240,[656],"drink",[625,658,555,554,557],"vegan",[660],"cardamom",[662,665,667,669],{"alt":663,"src":664},"Tall glass of cloudy white baobab drink over ice, with a cracked baobab pod and pale pulp beside it","\u002Fimages\u002Frecipes\u002Fgongolez\u002Fhero.jpg",{"alt":663,"src":666},"\u002Fimages\u002Frecipes\u002Fgongolez\u002Fhero-16x9.jpg",{"alt":663,"src":668},"\u002Fimages\u002Frecipes\u002Fgongolez\u002Fhero-1x1.jpg",{"alt":663,"src":670},"\u002Fimages\u002Frecipes\u002Fgongolez\u002Fhero-4x3.jpg",[649,672,673,674,675,676,677],"baobab drink","tabaldi","sudanese drink","ramadan drink","bouye","iftar",{"slug":679,"title":680,"shortTitle":681,"nativeName":682,"countrySlug":547,"baseServings":465,"prepMinutes":620,"cookMinutes":620,"difficulty":590,"course":683,"diet":684,"mainIngredients":685,"images":686,"keywords":696,"publishedAt":576,"updatedAt":576,"authorSlug":577},"kamounia","Kamounia (Sudanese Cumin Liver and Lung Fry)","Kamounia","كمونية",[552],[554,555,556,557],[476,455,473,466],[687,690,692,694],{"alt":688,"src":689},"Dark browned pieces of cumin-coated lamb liver and lung in a steel pan with chilli and lemon","\u002Fimages\u002Frecipes\u002Fkamounia\u002Fhero.jpg",{"alt":688,"src":691},"\u002Fimages\u002Frecipes\u002Fkamounia\u002Fhero-16x9.jpg",{"alt":688,"src":693},"\u002Fimages\u002Frecipes\u002Fkamounia\u002Fhero-1x1.jpg",{"alt":688,"src":695},"\u002Fimages\u002Frecipes\u002Fkamounia\u002Fhero-4x3.jpg",[679,476,697,698,699,700],"lamb liver","offal","sudanese","quick fry",{"slug":702,"title":703,"shortTitle":704,"nativeName":705,"countrySlug":547,"baseServings":465,"prepMinutes":620,"cookMinutes":588,"restMinutes":706,"difficulty":550,"course":707,"diet":709,"mainIngredients":710,"images":713,"keywords":723,"publishedAt":576,"updatedAt":576,"authorSlug":577},"kisra","Kisra (Sudanese Fermented Sorghum Crepe)","Kisra","كسرة",1440,[708],"bread",[625,658,555,554,557],[711,712],"flour","yeast",[714,717,719,721],{"alt":715,"src":716},"Stack of thin pale Sudanese kisra sheets folded on a woven tray beside a bowl of stew","\u002Fimages\u002Frecipes\u002Fkisra\u002Fhero.jpg",{"alt":715,"src":718},"\u002Fimages\u002Frecipes\u002Fkisra\u002Fhero-16x9.jpg",{"alt":715,"src":720},"\u002Fimages\u002Frecipes\u002Fkisra\u002Fhero-1x1.jpg",{"alt":715,"src":722},"\u002Fimages\u002Frecipes\u002Fkisra\u002Fhero-4x3.jpg",[702,724,725,726,727,728],"sorghum flatbread","fermented bread","sudanese bread","injera","gluten-free 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