[{"data":1,"prerenderedAt":863},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:nigerian-jollof-rice:en":392,"recipe:country:nigeria":596},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":511,"pronunciation":543,"substitutions":544,"slug":557,"title":558,"shortTitle":559,"nativeName":560,"countrySlug":561,"baseServings":452,"prepMinutes":562,"cookMinutes":563,"restMinutes":564,"difficulty":565,"course":566,"diet":568,"mainIngredients":572,"images":573,"keywords":583,"publishedAt":591,"updatedAt":591,"authorSlug":592,"summary":593,"localeSlug":557,"alternates":594},[394,397,400,403,406],{"answer":395,"question":396},"Neither, most likely. The name traces to the Wolof people and the historic Jolof state in the Senegambia region, and Senegalese thieboudienne is the dish's closest ancestor. Nigeria and Ghana each developed a distinct version and argue endlessly over which is better, but that argument is about quality rather than origin, and it has never been settled.","Which country invented jollof rice, Nigeria or Ghana?",{"answer":398,"question":399},"Usually too much liquid, the wrong rice, or stirring. Long-grain parboiled rice needs roughly its own volume of liquid and no more, because the pepper base already carries water. Rinsing off the surface starch, sealing the pot so steam does not escape, and turning the rice only once with a fork all help keep the grains separate.","Why did my jollof rice turn out mushy?",{"answer":401,"question":402},"Let the pot sit on medium-high heat for the last two or three minutes once the rice is cooked, until you can smell toasting at the base and hear a faint crackle. That scorched bottom layer is stirred through and carries genuine smokiness. It is not identical to a wood fire, but it is the same mechanism and it is what most Nigerian home cooks rely on.","How do I get the smoky flavour without cooking over firewood?",{"answer":404,"question":405},"Properly made, it is hot — scotch bonnets are used for both heat and their fruity aroma. You control it by how many you blend in and whether you keep the seeds and membranes. One deseeded scotch bonnet in a six-portion pot gives a warm background rather than a sharp burn, and you can always serve extra pepper sauce on the side.","How spicy is Nigerian jollof rice?",{"answer":407,"question":408},"Yes, and many Nigerian cooks prefer it that way. The finished rice reheats well for several days, and the pepper base can be made separately, refrigerated for up to five days or frozen for months, then reheated and used to cook fresh rice in under half an hour. Making the base in bulk is standard practice in Nigerian households.","Can I make jollof rice ahead of time?",[410,411,412,413,414,415],"Boil the blended pepper mix down before frying it. If you skip that, you are frying and evaporating at the same time and the base never develops.","Use long-grain parboiled rice, sold as easy-cook or golden sella. Basmati and jasmine absorb far faster and turn to mush in this method.","Rinse the rice until the water runs almost clear, then drain it well — surface starch is what glues grains together.","Seal the pot with a sheet of foil or baking paper under the lid. Escaping steam is the difference between cooked rice and crunchy rice.","Resist stirring. Open once at the halfway point to turn the rice over with a fork, then leave it alone until it is done.","Taste the sauce for salt before the rice goes in. Once the grains are absorbing, you can no longer season evenly.","🍚","Jollof rice is a one-pot dish cooked entirely in its own sauce: tomatoes, red bell peppers, scotch bonnet and onion are blended raw, boiled down, then fried in oil until the mixture darkens and the fat separates. Stock goes in, then long-grain parboiled rice, and the pot is sealed so the grains steam until they have drunk the lot. The flavour is deeply savoury and tomato-forward, with thyme and curry powder sitting underneath and a chilli heat that builds instead of stinging. Nigerians judge a plate on two things: whether the grains stay separate, and whether the bottom layer has caught just enough to smell of woodsmoke.","The name goes back to the Wolof of Senegambia and the medieval Jolof state, and the dish's clearest ancestor is thieboudienne, the Senegalese pot of fish, rice and tomato cooked in one vessel. From there some version of tomato-cooked rice spread along the coast, and every West African country now has its own — Ghana, Sierra Leone, Liberia, Cameroon, Togo, Gambia. The Nigerian one is defined by two choices: long-grain parboiled rice, which holds its shape through a long steam, and a pepper base fried much further than most cooks would dare.\n\nWhich country makes it best is a real and unresolved argument, and the Nigeria–Ghana version of it is the loudest. Nigerians point to the depth of the fried base, the smoky bottom-of-pot layer and the sheer volume in which the dish is produced at celebrations. Ghanaians answer that aromatic rice carries the sauce better, and that Nigerian jollof is a blunt instrument next to their spicing. It runs through social media, restaurant menus, national newspapers and the occasional diplomatic joke, and neither side has ever conceded anything. The one point both tend to grant is that the dish did not begin in either country — Senegambia has the older claim. Anyone who tells you the matter is settled is picking a side, so this recipe teaches the Nigerian method and leaves the verdict alone.\n\nAt home jollof is weekday food, cooked in a medium pot and eaten with fried plantain. At an owambe — a Nigerian party — it is something else: sacks of rice, drums of pepper base, and enormous pots set on firewood in the compound, where the wood smoke works its way into the grain and the bottom caramelises into the layer everyone quietly hopes to be served. That is party jollof, and no domestic hob fully reproduces it. What a home kitchen can do is fry the base properly, seal the pot, and let the last few minutes on higher heat build a toasted base of its own.","Jollof keeps 4 days refrigerated and is widely considered better on day two, once the pepper base has settled into the grain. Reheat covered with a splash of water or stock, either in a pan over low heat or in the microwave, so the rice re-steams rather than dries out. It freezes well for 3 months in portioned bags — spread it out to cool first so it does not clump into a single block. The scraped-up smoky bottom layer does not survive storage; eat that on the day.",[421,422,423,424],"Fries the pepper base to the oil-separation point and tells you exactly what that looks like, which is where most home jollof fails.","Uses long-grain parboiled rice and the right liquid ratio, so the grains stay distinct instead of collapsing into a porridge.","Builds the smoky bottom layer deliberately in the final minutes rather than hoping it happens.","Honest that a firewood party pot cannot be copied on a hob, and clear about how close you can get.",[426,427,428,429],"Heavy pot with a tight-fitting lid","Blender","Foil or baking paper for sealing the pot","Fork for fluffing",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},21,98,4,8,780,11,620,[439],"Fried plantain (dodo), grilled or peppered chicken, moi moi, and a plate of coleslaw to cut the heat.",[441,444,447],{"name":442,"description":443},"Party jollof","The same recipe cooked outdoors in a large pot over firewood, so wood smoke penetrates the rice and the base caramelises hard. The smokiness is the whole point and it comes from the fire, not from an ingredient.",{"name":445,"description":446},"Coconut jollof","Replace half the stock with full-fat coconut milk. The result is richer, slightly sweet and pale orange rather than red — a common Lagos variation rather than a foreign invention.",{"name":448,"description":449},"Jollof spaghetti","The identical pepper base used to cook spaghetti instead of rice, boiled briefly first then finished in the sauce. Standard Nigerian student and weeknight food.",[451,457,461,465,469,473,478,483,485,489,492,496,499,503,507],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},6,"tomato","ripe plum tomatoes, quartered","piece","For the pepper base",{"qty":458,"ref":459,"name":460,"unit":455,"group":456},2,"bell-pepper","red bell peppers (tatashe), deseeded",{"qty":458,"ref":462,"name":463,"note":464,"unit":455,"group":456},"scotch-bonnet","scotch bonnet peppers","deseed one or both for milder heat",{"qty":466,"ref":467,"name":468,"unit":455,"group":456},1,"onion","large onion, halved",{"qty":470,"ref":471,"name":471,"unit":472,"group":456},3,"garlic","clove",{"qty":474,"ref":475,"name":476,"unit":477,"group":456},15,"ginger","fresh ginger, peeled","g",{"qty":479,"name":480,"unit":481,"group":482},150,"groundnut or other neutral oil","ml","For the rice",{"qty":466,"ref":467,"name":484,"unit":455,"group":482},"onion, finely sliced",{"qty":470,"ref":486,"name":487,"unit":488,"group":482},"tomato-paste","tomato paste","tbsp",{"qty":466,"ref":490,"name":491,"unit":488,"group":482},"curry-powder","Nigerian-style curry powder",{"qty":466,"ref":493,"name":494,"unit":495,"group":482},"thyme","dried thyme","tsp",{"qty":458,"ref":497,"name":498,"unit":455,"group":482},"bay-leaf","bay leaves",{"qty":500,"ref":501,"name":502,"unit":481,"group":482},500,"stock","chicken or beef stock",{"qty":504,"ref":505,"name":506,"unit":477,"group":482},750,"rice","long-grain parboiled rice",{"qty":508,"name":509,"unit":510,"group":482},null,"salt","to taste",[512,515,520,523,528,531,534,538],{"text":513,"title":514},"Blend the tomatoes, red bell peppers, scotch bonnets, the halved onion, garlic and ginger to a smooth purée with no more than a splash of water. You want a thick, pourable red liquid, not a chunky salsa.","Blend the pepper base",{"tip":516,"text":517,"title":518,"timerSeconds":519},"This step exists so the frying stage can actually fry. Skip it and you will be evaporating water for half an hour.","Pour the purée into a wide pan and boil it uncovered over medium-high heat for about 15 minutes, until it has reduced by roughly a third, stopped foaming and thickened enough to hold a brief trail when you drag a spoon through it.","Boil the base down",900,{"text":521,"title":522},"Heat the oil in a heavy pot over medium heat and cook the sliced onion for 5 minutes until soft and translucent. Stir in the tomato paste and fry for 3 minutes more, until it darkens from bright red to rust and smells sweet rather than tinny.","Fry the aromatics and paste",{"tip":524,"text":525,"title":526,"timerSeconds":527},"The oil ring is the signal. If you cannot see it yet, the base is not finished, whatever the clock says.","Add the reduced pepper purée, the curry powder, thyme and bay leaves, and fry over medium heat for 18 to 20 minutes, stirring every couple of minutes. It is ready when the colour has deepened to brick, the raw tomato smell is gone, and oil pools visibly at the edges of the pot.","Fry the base to oil separation",1140,{"text":529,"title":530},"Pour in the stock, bring to a simmer and taste. Season with salt until the sauce is slightly saltier than you would want to eat on its own — {qty:rice} of rice is about to absorb all of it and dilute the seasoning.","Season the sauce",{"text":532,"title":533},"Rinse the rice until the water runs almost clear, drain it thoroughly and stir it into the sauce so every grain is coated. The liquid should sit level with the surface of the rice; top up with a little hot water if it does not. Lay a sheet of foil over the pot, press the lid down onto it and turn the heat to low.","Add the rice and seal the pot",{"text":535,"title":536,"timerSeconds":537},"Cook for 25 to 30 minutes, opening once at the halfway mark to turn the rice over gently with a fork and check the liquid. It is done when the grains are tender with the faintest bite left, the pot sounds dry, and no free liquid pools when you push the rice aside.","Steam undisturbed",1800,{"tip":539,"text":540,"title":541,"timerSeconds":542},"Trust your nose over the timer. Toasted is the goal; acrid means you went too far and the whole pot will taste of it.","Uncover, raise the heat to medium-high and leave the pot alone for 2 to 3 minutes, until you hear a light crackle and smell toasting rather than burning. Take it off the heat immediately, rest covered for 10 minutes, then fluff from the bottom so the caramelised layer is stirred through.","Build the smoky bottom",180,"JOL-lof",[545,549,553],{"note":546,"swap":547,"original":548},"Scotch bonnets bring a fruity perfume as well as heat, and habanero is the closest match. Chilli flakes give heat without the aroma, which is a noticeable loss.","Habanero, or half a scotch bonnet with the seeds removed","Scotch bonnet peppers",{"note":550,"swap":551,"original":552},"It works, but the grains are softer and less forgiving. Check for doneness ten minutes earlier than the recipe says.","Ordinary long-grain white rice, with the stock reduced by about 100 ml","Long-grain parboiled rice",{"note":554,"swap":555,"original":556},"Sweeter and already soft, so shorten the boil-down. The colour is good; the fresh vegetal edge is missing.","A jar of roasted red peppers, drained","Fresh red bell peppers","nigerian-jollof-rice","Jollof Rice (Nigerian Tomato and Pepper Rice)","Jollof Rice","Jollof rice","nigeria",20,75,10,"medium",[567],"main",[569,570,571],"gluten-free","dairy-free","halal-friendly",[505,453,459,462],[574,577,579,581],{"alt":575,"src":576},"Pot of deep red Nigerian jollof rice with separate grains, sliced onion and fried plantain alongside","\u002Fimages\u002Frecipes\u002Fnigerian-jollof-rice\u002Fhero.jpg",{"alt":575,"src":578},"\u002Fimages\u002Frecipes\u002Fnigerian-jollof-rice\u002Fhero-16x9.jpg",{"alt":575,"src":580},"\u002Fimages\u002Frecipes\u002Fnigerian-jollof-rice\u002Fhero-4x3.jpg",{"alt":575,"src":582},"\u002Fimages\u002Frecipes\u002Fnigerian-jollof-rice\u002Fhero-1x1.jpg",[584,585,586,587,588,589,590],"jollof rice","nigerian","west african","one pot rice","scotch bonnet","party jollof","tomato rice","2026-08-20","dishroute-kitchen","Long-grain parboiled rice steamed inside a fried tomato, red pepper and scotch bonnet base until every grain is stained brick-red and the layer at the bottom of the pot turns smoky.",{"en":595},"\u002Frecipe\u002Fnigerian-jollof-rice",{"items":597,"total":564,"page":466,"limit":861,"hasMore":862},[598,632,662,691,718,744,754,778,804,833],{"slug":599,"title":600,"shortTitle":601,"nativeName":602,"countrySlug":561,"baseServings":433,"prepMinutes":603,"cookMinutes":604,"restMinutes":605,"difficulty":606,"course":607,"diet":610,"mainIngredients":614,"images":615,"keywords":625,"publishedAt":591,"updatedAt":591,"authorSlug":592},"akara","Akara (Nigerian Fried Bean Fritters)","Akara","Àkàrà",40,25,120,"easy",[608,609],"breakfast","snack",[611,612,569,570,613,571],"vegan","vegetarian","nut-free",[467,462],[616,619,621,623],{"alt":617,"src":618},"Golden-brown akara bean fritters draining on a wire rack, one broken open to show the light interior","\u002Fimages\u002Frecipes\u002Fakara\u002Fhero.jpg",{"alt":617,"src":620},"\u002Fimages\u002Frecipes\u002Fakara\u002Fhero-16x9.jpg",{"alt":617,"src":622},"\u002Fimages\u002Frecipes\u002Fakara\u002Fhero-4x3.jpg",{"alt":617,"src":624},"\u002Fimages\u002Frecipes\u002Fakara\u002Fhero-1x1.jpg",[599,626,627,628,629,630,631],"bean fritters","black-eyed peas","nigerian breakfast","kosai","pap","street food",{"slug":633,"title":634,"shortTitle":635,"nativeName":635,"countrySlug":561,"region":636,"baseServings":452,"prepMinutes":603,"cookMinutes":637,"difficulty":638,"course":639,"diet":640,"mainIngredients":641,"images":645,"keywords":655,"publishedAt":591,"updatedAt":591,"authorSlug":592},"ayamase","Ayamase (Ofada Green Pepper Stew)","Ayamase","South-West",100,"hard",[567],[569,570,571],[459,642,643,644],"green-chili","eggs","tripe",[646,649,651,653],{"alt":647,"src":648},"Dark green ayamase pepper stew with boiled eggs and tripe, spooned over speckled ofada rice","\u002Fimages\u002Frecipes\u002Fayamase\u002Fhero.jpg",{"alt":647,"src":650},"\u002Fimages\u002Frecipes\u002Fayamase\u002Fhero-16x9.jpg",{"alt":647,"src":652},"\u002Fimages\u002Frecipes\u002Fayamase\u002Fhero-4x3.jpg",{"alt":647,"src":654},"\u002Fimages\u002Frecipes\u002Fayamase\u002Fhero-1x1.jpg",[633,656,657,658,659,660,661],"ofada stew","green pepper stew","designer stew","yoruba","palm oil","ofada rice",{"slug":663,"title":664,"shortTitle":665,"nativeName":666,"countrySlug":561,"region":636,"baseServings":452,"prepMinutes":667,"cookMinutes":668,"difficulty":565,"course":669,"diet":671,"mainIngredients":672,"images":675,"keywords":685,"publishedAt":591,"updatedAt":591,"authorSlug":592},"efo-riro","Efo Riro (Yoruba Spinach and Pepper Stew)","Efo Riro","Ẹ̀fọ́ rírò",30,70,[567,670],"soup",[569,570,571],[673,459,462,674],"spinach","beef-chuck",[676,679,681,683],{"alt":677,"src":678},"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":677,"src":680},"\u002Fimages\u002Frecipes\u002Fefo-riro\u002Fhero-16x9.jpg",{"alt":677,"src":682},"\u002Fimages\u002Frecipes\u002Fefo-riro\u002Fhero-4x3.jpg",{"alt":677,"src":684},"\u002Fimages\u002Frecipes\u002Fefo-riro\u002Fhero-1x1.jpg",[686,659,687,660,688,689,690],"efo riro","spinach stew","iru","nigerian stew","assorted meat",{"slug":692,"title":693,"shortTitle":694,"nativeName":695,"countrySlug":561,"baseServings":452,"prepMinutes":604,"cookMinutes":696,"difficulty":565,"course":697,"diet":698,"mainIngredients":699,"images":702,"keywords":712,"publishedAt":591,"updatedAt":591,"authorSlug":592},"nigerian-egusi-soup","Egusi Soup (Nigerian Melon Seed and Greens Stew)","Egusi Soup","Ọbẹ̀ efo elegusi",90,[670,567],[569,570],[700,673,462,701],"goat","dried-shrimp",[703,706,708,710],{"alt":704,"src":705},"Bowl of thick orange egusi soup with melon seed curds, goat meat and dark shredded greens","\u002Fimages\u002Frecipes\u002Fnigerian-egusi-soup\u002Fhero.jpg",{"alt":704,"src":707},"\u002Fimages\u002Frecipes\u002Fnigerian-egusi-soup\u002Fhero-16x9.jpg",{"alt":704,"src":709},"\u002Fimages\u002Frecipes\u002Fnigerian-egusi-soup\u002Fhero-4x3.jpg",{"alt":704,"src":711},"\u002Fimages\u002Frecipes\u002Fnigerian-egusi-soup\u002Fhero-1x1.jpg",[713,714,715,660,716,717,586],"egusi soup","melon seeds","nigerian soup","swallow","bitterleaf",{"slug":719,"title":720,"shortTitle":721,"nativeName":722,"countrySlug":561,"region":636,"baseServings":433,"prepMinutes":474,"cookMinutes":723,"difficulty":565,"course":724,"diet":726,"mainIngredients":727,"images":729,"keywords":739,"publishedAt":591,"updatedAt":591,"authorSlug":592},"nigerian-pounded-yam","Iyan (Nigerian Pounded Yam Swallow)","Iyan","Iyán",35,[725],"side",[611,612,569,570,613,571],[728],"yam",[730,733,735,737],{"alt":731,"src":732},"Smooth white ball of Nigerian pounded yam on a plate beside a bowl of dark soup","\u002Fimages\u002Frecipes\u002Fnigerian-pounded-yam\u002Fhero.jpg",{"alt":731,"src":734},"\u002Fimages\u002Frecipes\u002Fnigerian-pounded-yam\u002Fhero-16x9.jpg",{"alt":731,"src":736},"\u002Fimages\u002Frecipes\u002Fnigerian-pounded-yam\u002Fhero-4x3.jpg",{"alt":731,"src":738},"\u002Fimages\u002Frecipes\u002Fnigerian-pounded-yam\u002Fhero-1x1.jpg",[740,741,716,742,585,659,743],"pounded yam","iyan","white yam","fufu",{"slug":557,"title":558,"shortTitle":559,"nativeName":560,"countrySlug":561,"baseServings":452,"prepMinutes":562,"cookMinutes":563,"restMinutes":564,"difficulty":565,"course":745,"diet":746,"mainIngredients":747,"images":748,"keywords":753,"publishedAt":591,"updatedAt":591,"authorSlug":592},[567],[569,570,571],[505,453,459,462],[749,750,751,752],{"alt":575,"src":576},{"alt":575,"src":578},{"alt":575,"src":580},{"alt":575,"src":582},[584,585,586,587,588,589,590],{"slug":755,"title":756,"shortTitle":757,"nativeName":758,"countrySlug":561,"baseServings":452,"prepMinutes":723,"cookMinutes":759,"restMinutes":605,"difficulty":606,"course":760,"diet":761,"mainIngredients":762,"images":763,"keywords":773,"publishedAt":591,"updatedAt":591,"authorSlug":592},"moi-moi","Moi Moi (Nigerian Steamed Bean Pudding)","Moi Moi","Mọ́í mọ́í",55,[725,608],[569,570,613,571],[459,467,643,462],[764,767,769,771],{"alt":765,"src":766},"Sliced orange moi moi bean pudding on a plate showing a quarter of boiled egg in the centre","\u002Fimages\u002Frecipes\u002Fmoi-moi\u002Fhero.jpg",{"alt":765,"src":768},"\u002Fimages\u002Frecipes\u002Fmoi-moi\u002Fhero-16x9.jpg",{"alt":765,"src":770},"\u002Fimages\u002Frecipes\u002Fmoi-moi\u002Fhero-4x3.jpg",{"alt":765,"src":772},"\u002Fimages\u002Frecipes\u002Fmoi-moi\u002Fhero-1x1.jpg",[774,775,627,585,776,660,777],"moi moi","bean pudding","steamed","party food",{"slug":779,"title":780,"shortTitle":781,"nativeName":781,"countrySlug":561,"region":782,"baseServings":433,"prepMinutes":604,"cookMinutes":783,"difficulty":565,"course":784,"diet":786,"mainIngredients":787,"images":788,"keywords":798,"publishedAt":591,"updatedAt":591,"authorSlug":592},"nkwobi","Nkwobi (Igbo Spiced Cow Foot in Palm Oil)","Nkwobi","South-East",125,[785],"appetizer",[569,570,613,571],[467,462,701],[789,792,794,796],{"alt":790,"src":791},"Wooden bowl of nkwobi cow foot coated in yellow palm oil paste, topped with shredded utazi and onion rings","\u002Fimages\u002Frecipes\u002Fnkwobi\u002Fhero.jpg",{"alt":790,"src":793},"\u002Fimages\u002Frecipes\u002Fnkwobi\u002Fhero-16x9.jpg",{"alt":790,"src":795},"\u002Fimages\u002Frecipes\u002Fnkwobi\u002Fhero-4x3.jpg",{"alt":790,"src":797},"\u002Fimages\u002Frecipes\u002Fnkwobi\u002Fhero-1x1.jpg",[779,799,800,660,801,802,803],"cow foot","igbo","utazi","ehu","nigerian bar food",{"slug":805,"title":806,"shortTitle":807,"nativeName":808,"countrySlug":561,"baseServings":452,"prepMinutes":474,"cookMinutes":604,"restMinutes":696,"difficulty":606,"course":809,"diet":811,"mainIngredients":812,"images":816,"keywords":826,"publishedAt":591,"updatedAt":591,"authorSlug":592},"nigerian-puff-puff","Puff Puff (Nigerian Sweet Fried Dough Balls)","Puff Puff","Puff-puff",[609,810],"street-food",[611,570,613],[813,814,815],"flour","yeast","nutmeg",[817,820,822,824],{"alt":818,"src":819},"Golden Nigerian puff puff balls piled in a bowl, one torn open to show the soft interior","\u002Fimages\u002Frecipes\u002Fnigerian-puff-puff\u002Fhero.jpg",{"alt":818,"src":821},"\u002Fimages\u002Frecipes\u002Fnigerian-puff-puff\u002Fhero-16x9.jpg",{"alt":818,"src":823},"\u002Fimages\u002Frecipes\u002Fnigerian-puff-puff\u002Fhero-4x3.jpg",{"alt":818,"src":825},"\u002Fimages\u002Frecipes\u002Fnigerian-puff-puff\u002Fhero-1x1.jpg",[827,828,829,830,831,832],"puff puff","nigerian snack","fried dough","small chops","yeast batter","west african fritters",{"slug":834,"title":835,"shortTitle":836,"nativeName":836,"countrySlug":561,"region":837,"baseServings":433,"prepMinutes":667,"cookMinutes":838,"restMinutes":839,"difficulty":606,"course":840,"diet":841,"mainIngredients":842,"images":844,"keywords":854,"publishedAt":591,"updatedAt":591,"authorSlug":592},"suya","Suya (Nigerian Peanut-Spiced Beef Skewers)","Suya","Northern Nigeria",12,45,[810,785],[569,570,571],[843,475,467,453],"peanuts",[845,848,850,852],{"alt":846,"src":847},"Charred beef suya skewers dusted with red peanut spice, served with raw onion rings and tomato slices","\u002Fimages\u002Frecipes\u002Fsuya\u002Fhero.jpg",{"alt":846,"src":849},"\u002Fimages\u002Frecipes\u002Fsuya\u002Fhero-16x9.jpg",{"alt":846,"src":851},"\u002Fimages\u002Frecipes\u002Fsuya\u002Fhero-4x3.jpg",{"alt":846,"src":853},"\u002Fimages\u002Frecipes\u002Fsuya\u002Fhero-1x1.jpg",[834,855,856,857,858,859,860],"yaji","nigerian street food","beef skewers","hausa","peanut spice","grilled beef",24,false,1788563775402]