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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":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":501,"pronunciation":530,"substitutions":531,"slug":548,"title":549,"shortTitle":550,"nativeName":551,"countrySlug":552,"baseServings":432,"prepMinutes":553,"cookMinutes":554,"difficulty":555,"course":556,"diet":559,"mainIngredients":562,"images":563,"keywords":573,"publishedAt":581,"updatedAt":581,"authorSlug":582,"summary":583,"localeSlug":548,"alternates":584},[394,397,400,403,406],{"answer":395,"question":396},"Egusi is the shelled, ground seed of certain West African gourds and melons grown specifically for their seeds rather than their flesh. Milled to a coarse meal, it is high in fat and protein and acts as both thickener and body in soups across Nigeria, Ghana, Cameroon and Benin. It has a mild, nutty taste similar to pumpkin seed.","What exactly is egusi?",{"answer":398,"question":399},"The paste was disturbed before it set. Egusi needs to sit undisturbed in hot oil or simmering stock for several minutes so the fat renders and the seeds bind into curds. If you stir it in the first few minutes, the meal disperses and stays gritty. Drop it in as spoonfuls, wait until the surface looks dry and firm, then break it up.","Why did my egusi turn out grainy instead of lumpy?",{"answer":401,"question":402},"You can cook it in any oil and it will still be a good pot of soup, but it will not look or taste like egusi. Red palm oil supplies the orange colour, a mild grassy weight and part of the flavour that Nigerians identify the dish by. It is widely sold at African and Caribbean grocers; look for sustainably sourced brands.","Can I make egusi soup without palm oil?",{"answer":404,"question":405},"Swallow is the starchy dough eaten alongside Nigerian soups — pounded yam, eba from cassava garri, amala from yam flour, fufu or semolina. You pinch off a piece, use it to scoop the soup and swallow it without much chewing. Egusi pairs with all of them; pounded yam and eba are the most common choices.","What is swallow, and which one goes with egusi?",{"answer":407,"question":408},"It is usually hot, but the heat comes from scotch bonnets you control rather than being built into the seeds. Two blended scotch bonnets in a six-portion pot gives a strong but manageable burn; one deseeded pepper leaves a gentle warmth. The richness of the palm oil and seeds softens chilli heat more than you might expect.","Is egusi soup very spicy?",[410,411,412,413,414],"Buy egusi already ground if you can, and check that it smells sweet and nutty. Old seeds go rancid and there is no rescuing a soup made with them.","Once the egusi paste is in the oil, leave it completely alone for several minutes. Stirring too early stops it setting and you end up with a sandy sauce.","Soak stockfish in hot water for at least half an hour before it goes near the pot, then pull it into shreds and check for hidden bones.","Add greens last and cook them for two or three minutes only. Bitterleaf is the exception — pre-washed bitterleaf can take five.","Keep the soup thick. If it looks loose after the greens go in, simmer uncovered for a few minutes rather than adding more egusi.","🥘","Egusi soup takes its body from ground melon seeds, which behave like nothing else in the pantry: stirred into hot palm oil and left alone, they seize into soft, nutty lumps that suspend themselves through the pot. Around those curds go goat meat or beef, smoked fish, ground crayfish, fermented locust beans and a heap of greens wilted in at the end. The result is thick enough to hold a spoon upright, rich rather than sharp, and clearly savoury from the dried seafood. It is one of the most widely eaten dishes in Nigeria, cooked in slightly different ways by nearly every ethnic group, and it is always served with swallow rather than eaten on its own.","Egusi is not one seed but a category — the shelled seeds of several gourds and melons grown across West Africa, ground to a coarse meal. The plants are cultivated for the seeds rather than the flesh, and the milled powder has been a thickener and protein source in this region for a very long time, well beyond Nigeria's borders into Ghana, Benin, Cameroon and Togo. What Nigeria has done is build an enormous number of local variations on it, so that egusi in Enugu, Ibadan and Calabar are recognisably relatives rather than copies.\n\nThe main technical split is between the caking method and the dissolved method. In the caking, or frying, method the seed paste is dropped into hot oil in spoonfuls and left undisturbed until it sets, then broken up so the finished soup is textured with distinct lumps. In the dissolved method the paste is stirred into the stock and cooked out smooth, giving a uniform, gravy-like body. Both are traditional and both have committed defenders; this recipe uses the caking method because the lumps are what most people picture when they hear egusi. The greens change by region too — bitterleaf in much of Igboland, where the soup shades toward ofe onugbu, ugu or fluted pumpkin leaves elsewhere, and spinach standing in when neither is available.\n\nWhat does not change is the supporting cast. Assorted meat means exactly that: goat, beef, tripe, cow skin and whatever else the household eats, cooked first so its stock becomes the soup base. Stockfish and smoked fish add a depth that fresh fish cannot, ground crayfish supplies the savoury backbone, and iru brings a fermented sharpness in Yoruba versions. Palm oil is not interchangeable with anything else here — its colour and its slightly grassy weight are half the identity of the dish. Egusi arrives at the table opposite a mound of pounded yam or eba, and the two are eaten as one thing.","Egusi keeps 4 days in the fridge and reheats better than most stews, since the seed curds firm up rather than fall apart. Warm it gently with a splash of water because it thickens considerably when cold. It freezes for 3 months, though the greens soften noticeably; if you plan to freeze a batch, cook the base without greens, freeze that, and wilt fresh leaves into it after thawing. In many Nigerian households a large pot is cooked once and portioned into daily containers for the week.",[420,421,422,423],"Uses the caking method and explains what setting seeds actually look like, so you get lumps rather than grit.","Cooks the meat first and builds the soup on its stock, which is where the savouriness comes from.","Tells you when to add each green so ugu, bitterleaf or spinach all end up right rather than grey.","Realistic about the stockfish and crayfish: what they do, and what you lose by leaving them out.",[425,426,427,428],"Large heavy pot","Blender","Bowl for soaking stockfish","Wooden spoon",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},51,14,6,980,45,690,[437],"Pounded yam, eba or fufu, plus cold water — the soup is rich and the heat catches up with you.",[439,442,445],{"name":440,"description":441},"Egusi ijebu","A Yoruba version where the seed paste is boiled into the stock until it dissolves completely, producing a smooth, thick, almost custardy soup with no lumps at all.",{"name":443,"description":444},"Ofe egusi with bitterleaf","The Igbo direction: bitterleaf washed until only a pleasant bitterness remains, added generously, with uziza leaves and no locust beans.",{"name":446,"description":447},"Vegetarian egusi","Built on mushroom stock with smoked paprika replacing the smoked fish, plenty of greens and no meat. The texture works; the savoury depth is different rather than equal.",[449,456,461,464,467,470,474,478,480,483,486,491,493,497],{"qty":450,"ref":451,"name":452,"note":453,"unit":454,"group":455},800,"goat","goat meat or stewing beef, in large chunks","bone-in gives a better stock","g","For the meat and stock",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},1,"onion","onion, roughly chopped","piece",{"qty":462,"name":463,"unit":460,"group":455},2,"stock cubes",{"qty":465,"name":466,"unit":454,"group":455},120,"stockfish or dried cod, soaked and shredded",{"qty":468,"name":469,"unit":454,"group":455},150,"smoked mackerel or smoked catfish, boned and flaked",{"qty":471,"name":472,"unit":454,"group":473},250,"ground egusi (melon seeds)","For the soup",{"qty":475,"name":476,"unit":477,"group":473},180,"red palm oil","ml",{"qty":457,"ref":458,"name":479,"unit":460,"group":473},"onion, finely chopped",{"qty":462,"ref":481,"name":482,"unit":460,"group":473},"bell-pepper","red bell peppers, blended",{"qty":462,"ref":484,"name":485,"unit":460,"group":473},"scotch-bonnet","scotch bonnet peppers, blended with the bell peppers",{"qty":487,"ref":488,"name":489,"unit":490,"group":473},3,"dried-shrimp","ground crayfish (dried shrimp, milled to a powder)","tbsp",{"qty":457,"name":492,"unit":490,"group":473,"optional":8},"iru (fermented locust beans)",{"qty":494,"ref":495,"name":496,"unit":454,"group":473},500,"spinach","ugu, bitterleaf or mature spinach, shredded",{"qty":498,"name":499,"unit":500,"group":473},null,"salt","to taste",[502,507,511,514,518,523,527],{"tip":503,"text":504,"title":505,"timerSeconds":506},"Goat needs longer than beef. Taste a piece rather than trusting the clock — undercooked goat stays springy.","Put the goat meat in a pot with the chopped onion, the stock cubes, a good pinch of salt and just enough water to cover. Simmer covered for 40 to 50 minutes, until a knife slides into a chunk with only light resistance. Lift out the meat and keep every drop of the stock.","Cook the meat",2700,{"text":508,"title":509,"timerSeconds":510},"Cover the stockfish with boiling water and leave it for 30 minutes until pliable, then shred it and pick out any bones. Flake the smoked fish separately, discarding skin and bones, and set both aside.","Prepare the dried fish",1800,{"text":512,"title":513},"Mix the ground egusi with about 150 ml of the warm meat stock to make a thick, spoonable paste, roughly the consistency of a stiff porridge. It should hold its shape briefly when you scoop it.","Loosen the egusi",{"text":515,"title":516,"timerSeconds":517},"Heat the palm oil in a large pot over medium heat until it thins and turns bright orange, about 2 minutes — do not let it smoke. Add the chopped onion and cook for 3 minutes, then stir in the blended bell and scotch bonnet peppers and fry for 10 minutes, until the mixture darkens and oil rises to the surface.","Bloom the palm oil and aromatics",600,{"tip":519,"text":520,"title":521,"timerSeconds":522},"This is the step people rush. Every early stir costs you texture.","Drop the egusi paste into the pot in tablespoon-sized mounds, spacing them out, and leave them completely undisturbed over medium-low heat for 8 to 10 minutes. They are set when the surfaces look dry and firm and the mounds hold together as you nudge one with a spoon.","Cake the egusi",540,{"text":524,"title":525,"timerSeconds":526},"Break the set egusi into rough lumps, then pour in the remaining meat stock along with the crayfish and iru. Return the meat, stockfish and smoked fish, and simmer uncovered for 20 minutes until the soup thickens enough to coat a spoon and a film of orange oil floats on top.","Build the soup",1200,{"text":528,"title":529,"timerSeconds":475},"Stir in the shredded greens and cook for 3 minutes only, just until they collapse and turn deep green. Taste for salt and heat, then take the pot off the heat while the leaves still have some bite and serve alongside pounded yam or eba.","Wilt the greens and finish","eh-GOO-see",[532,536,540,544],{"note":533,"swap":534,"original":535},"The closest widely available match — similar fat content and a comparable nutty flavour, though the colour is greener and the curds are softer. African grocers and online sellers carry real egusi cheaply.","Raw shelled pumpkin seeds, ground fine","Ground egusi (melon seeds)",{"note":537,"swap":538,"original":539},"Spinach releases more water, so wilt it briefly and let the pot reduce afterwards. Collards hold up better but need a few extra minutes.","Mature spinach, chard or collard greens","Bitterleaf or ugu (fluted pumpkin leaves)",{"note":541,"swap":542,"original":543},"Stockfish is air-dried cod and needs long soaking. It adds a specific chewy texture and slow savouriness; smoked fish alone gives depth without the chew.","Extra smoked fish, or dried cod soaked overnight","Stockfish",{"note":545,"swap":546,"original":547},"Miso covers some of the fermented funk but is sweeter and saltier. Leaving it out gives a cleaner, more Igbo-leaning soup rather than a broken one.","A teaspoon of white miso, or omit","Iru (fermented locust beans)","nigerian-egusi-soup","Egusi Soup (Nigerian Melon Seed and Greens Stew)","Egusi Soup","Ọbẹ̀ efo elegusi","nigeria",25,90,"medium",[557,558],"soup","main",[560,561],"gluten-free","dairy-free",[451,495,484,488],[564,567,569,571],{"alt":565,"src":566},"Bowl of thick orange egusi soup with melon seed curds, goat meat and dark shredded greens","\u002Fimages\u002Frecipes\u002Fnigerian-egusi-soup\u002Fhero.jpg",{"alt":565,"src":568},"\u002Fimages\u002Frecipes\u002Fnigerian-egusi-soup\u002Fhero-16x9.jpg",{"alt":565,"src":570},"\u002Fimages\u002Frecipes\u002Fnigerian-egusi-soup\u002Fhero-4x3.jpg",{"alt":565,"src":572},"\u002Fimages\u002Frecipes\u002Fnigerian-egusi-soup\u002Fhero-1x1.jpg",[574,575,576,577,578,579,580],"egusi soup","melon seeds","nigerian soup","palm oil","swallow","bitterleaf","west african","2026-08-20","dishroute-kitchen","Ground melon seeds cooked in red palm oil until they set into savoury curds, then loaded with goat meat, smoked fish, crayfish and a mass of dark greens. Eaten with pounded yam or eba.",{"en":585},"\u002Frecipe\u002Fnigerian-egusi-soup",{"items":587,"total":723,"page":457,"limit":852,"hasMore":853},[588,622,651,678,688,716,745,769,795,824],{"slug":589,"title":590,"shortTitle":591,"nativeName":592,"countrySlug":552,"baseServings":593,"prepMinutes":594,"cookMinutes":553,"restMinutes":465,"difficulty":595,"course":596,"diet":599,"mainIngredients":604,"images":605,"keywords":615,"publishedAt":581,"updatedAt":581,"authorSlug":582},"akara","Akara (Nigerian Fried Bean Fritters)","Akara","Àkàrà",4,40,"easy",[597,598],"breakfast","snack",[600,601,560,561,602,603],"vegan","vegetarian","nut-free","halal-friendly",[458,484],[606,609,611,613],{"alt":607,"src":608},"Golden-brown akara bean fritters draining on a wire rack, one broken open to show the light interior","\u002Fimages\u002Frecipes\u002Fakara\u002Fhero.jpg",{"alt":607,"src":610},"\u002Fimages\u002Frecipes\u002Fakara\u002Fhero-16x9.jpg",{"alt":607,"src":612},"\u002Fimages\u002Frecipes\u002Fakara\u002Fhero-4x3.jpg",{"alt":607,"src":614},"\u002Fimages\u002Frecipes\u002Fakara\u002Fhero-1x1.jpg",[589,616,617,618,619,620,621],"bean fritters","black-eyed peas","nigerian breakfast","kosai","pap","street food",{"slug":623,"title":624,"shortTitle":625,"nativeName":625,"countrySlug":552,"region":626,"baseServings":432,"prepMinutes":594,"cookMinutes":627,"difficulty":628,"course":629,"diet":630,"mainIngredients":631,"images":635,"keywords":645,"publishedAt":581,"updatedAt":581,"authorSlug":582},"ayamase","Ayamase (Ofada Green Pepper Stew)","Ayamase","South-West",100,"hard",[558],[560,561,603],[481,632,633,634],"green-chili","eggs","tripe",[636,639,641,643],{"alt":637,"src":638},"Dark green ayamase pepper stew with boiled eggs and tripe, spooned over speckled ofada rice","\u002Fimages\u002Frecipes\u002Fayamase\u002Fhero.jpg",{"alt":637,"src":640},"\u002Fimages\u002Frecipes\u002Fayamase\u002Fhero-16x9.jpg",{"alt":637,"src":642},"\u002Fimages\u002Frecipes\u002Fayamase\u002Fhero-4x3.jpg",{"alt":637,"src":644},"\u002Fimages\u002Frecipes\u002Fayamase\u002Fhero-1x1.jpg",[623,646,647,648,649,577,650],"ofada stew","green pepper stew","designer stew","yoruba","ofada rice",{"slug":652,"title":653,"shortTitle":654,"nativeName":655,"countrySlug":552,"region":626,"baseServings":432,"prepMinutes":656,"cookMinutes":657,"difficulty":555,"course":658,"diet":659,"mainIngredients":660,"images":662,"keywords":672,"publishedAt":581,"updatedAt":581,"authorSlug":582},"efo-riro","Efo Riro (Yoruba Spinach and Pepper Stew)","Efo Riro","Ẹ̀fọ́ rírò",30,70,[558,557],[560,561,603],[495,481,484,661],"beef-chuck",[663,666,668,670],{"alt":664,"src":665},"Thick efo riro stew of dark greens in orange palm oil with chunks of beef and smoked fish","\u002Fimages\u002Frecipes\u002Fefo-riro\u002Fhero.jpg",{"alt":664,"src":667},"\u002Fimages\u002Frecipes\u002Fefo-riro\u002Fhero-16x9.jpg",{"alt":664,"src":669},"\u002Fimages\u002Frecipes\u002Fefo-riro\u002Fhero-4x3.jpg",{"alt":664,"src":671},"\u002Fimages\u002Frecipes\u002Fefo-riro\u002Fhero-1x1.jpg",[673,649,674,577,675,676,677],"efo riro","spinach stew","iru","nigerian stew","assorted meat",{"slug":548,"title":549,"shortTitle":550,"nativeName":551,"countrySlug":552,"baseServings":432,"prepMinutes":553,"cookMinutes":554,"difficulty":555,"course":679,"diet":680,"mainIngredients":681,"images":682,"keywords":687,"publishedAt":581,"updatedAt":581,"authorSlug":582},[557,558],[560,561],[451,495,484,488],[683,684,685,686],{"alt":565,"src":566},{"alt":565,"src":568},{"alt":565,"src":570},{"alt":565,"src":572},[574,575,576,577,578,579,580],{"slug":689,"title":690,"shortTitle":691,"nativeName":692,"countrySlug":552,"region":626,"baseServings":593,"prepMinutes":693,"cookMinutes":694,"difficulty":555,"course":695,"diet":697,"mainIngredients":698,"images":700,"keywords":710,"publishedAt":581,"updatedAt":581,"authorSlug":582},"nigerian-pounded-yam","Iyan (Nigerian Pounded Yam Swallow)","Iyan","Iyán",15,35,[696],"side",[600,601,560,561,602,603],[699],"yam",[701,704,706,708],{"alt":702,"src":703},"Smooth white ball of Nigerian pounded yam on a plate beside a bowl of dark soup","\u002Fimages\u002Frecipes\u002Fnigerian-pounded-yam\u002Fhero.jpg",{"alt":702,"src":705},"\u002Fimages\u002Frecipes\u002Fnigerian-pounded-yam\u002Fhero-16x9.jpg",{"alt":702,"src":707},"\u002Fimages\u002Frecipes\u002Fnigerian-pounded-yam\u002Fhero-4x3.jpg",{"alt":702,"src":709},"\u002Fimages\u002Frecipes\u002Fnigerian-pounded-yam\u002Fhero-1x1.jpg",[711,712,578,713,714,649,715],"pounded yam","iyan","white yam","nigerian","fufu",{"slug":717,"title":718,"shortTitle":719,"nativeName":720,"countrySlug":552,"baseServings":432,"prepMinutes":721,"cookMinutes":722,"restMinutes":723,"difficulty":555,"course":724,"diet":725,"mainIngredients":726,"images":729,"keywords":739,"publishedAt":581,"updatedAt":581,"authorSlug":582},"nigerian-jollof-rice","Jollof Rice (Nigerian Tomato and Pepper Rice)","Jollof Rice","Jollof rice",20,75,10,[558],[560,561,603],[727,728,481,484],"rice","tomato",[730,733,735,737],{"alt":731,"src":732},"Pot of deep red Nigerian jollof rice with separate grains, sliced onion and fried plantain alongside","\u002Fimages\u002Frecipes\u002Fnigerian-jollof-rice\u002Fhero.jpg",{"alt":731,"src":734},"\u002Fimages\u002Frecipes\u002Fnigerian-jollof-rice\u002Fhero-16x9.jpg",{"alt":731,"src":736},"\u002Fimages\u002Frecipes\u002Fnigerian-jollof-rice\u002Fhero-4x3.jpg",{"alt":731,"src":738},"\u002Fimages\u002Frecipes\u002Fnigerian-jollof-rice\u002Fhero-1x1.jpg",[740,714,580,741,742,743,744],"jollof rice","one pot rice","scotch bonnet","party jollof","tomato rice",{"slug":746,"title":747,"shortTitle":748,"nativeName":749,"countrySlug":552,"baseServings":432,"prepMinutes":694,"cookMinutes":750,"restMinutes":465,"difficulty":595,"course":751,"diet":752,"mainIngredients":753,"images":754,"keywords":764,"publishedAt":581,"updatedAt":581,"authorSlug":582},"moi-moi","Moi Moi (Nigerian Steamed Bean Pudding)","Moi Moi","Mọ́í mọ́í",55,[696,597],[560,561,602,603],[481,458,633,484],[755,758,760,762],{"alt":756,"src":757},"Sliced orange moi moi bean pudding on a plate showing 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