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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":469,"pronunciation":493,"substitutions":494,"slug":507,"title":508,"shortTitle":509,"nativeName":510,"countrySlug":511,"region":512,"baseServings":513,"prepMinutes":514,"cookMinutes":515,"difficulty":516,"course":517,"diet":519,"mainIngredients":526,"images":527,"keywords":537,"publishedAt":545,"updatedAt":545,"authorSlug":546,"summary":547,"localeSlug":507,"alternates":548},[394,397,400,403,406],{"answer":395,"question":396},"White yam, sold in African and Caribbean shops as puna or white guinea yam, with rough bark-like brown skin and dense white flesh. It is not related to sweet potato, which is sometimes labelled yam in North American supermarkets and will collapse into sweet mush if you try to pound it. Water yam and taro also behave differently and are used for other dishes.","What kind of yam do I need for pounded yam?",{"answer":398,"question":399},"Almost always undercooked yam or uneven pieces. Any part of the tuber that is still firm when it goes into the mortar stays as a lump no matter how long you pound. Cut even rounds, boil until a knife meets no resistance anywhere, and start pounding while the yam is still hot enough to be uncomfortable to touch.","Why is my pounded yam lumpy?",{"answer":401,"question":402},"Yes. A food processor fitted with the dough blade, or a stand mixer with the paddle attachment, will bring hot boiled yam to a smooth elastic dough in a few short bursts with a little cooking water added. Electric yam pounders sold for exactly this purpose are common in Nigerian city kitchens. The texture is very close, if a shade less stretchy.","Can I make pounded yam without a mortar and pestle?",{"answer":404,"question":405},"With the right hand. Pinch off a walnut-sized piece from the ball, roll it lightly between your fingers, press a small dent into it with your thumb, use that to scoop up soup, and swallow it without chewing much. The swallow is the vehicle and the soup carries the flavour, which is why chewing it is considered slightly odd.","How do you actually eat pounded yam?",{"answer":407,"question":408},"Yes. It contains nothing but yam, water and salt if you use any, so it is naturally gluten-free, vegan and free of dairy and nuts. Check the label if you use instant pounded yam flour, since a few brands are milled in facilities that also handle wheat.","Is pounded yam gluten-free?",[410,411,412,413,414,415],"Buy true white yam with rough brown skin and firm, snow-white flesh. Sweet potato, taro and water yam behave completely differently and will not pound.","Cut the yam into even 4 cm rounds so every piece finishes cooking at the same moment. Uneven chunks guarantee lumps.","Boil until a knife goes through with no resistance at all. Yam that is merely tender still holds firm cores that survive pounding.","Pound the yam while it is genuinely hot. As it cools it stiffens, stops absorbing water and starts fighting back.","Keep a bowl of cold water beside you and wet your hands and the pestle constantly, or the dough will glue itself to everything.","Wrap each finished ball in cling film while still hot; it holds shape and stays soft for an hour without drying at the edges.","🍠","Iyan is boiled white yam beaten into a dough so smooth it looks polished. There is nothing in it but yam, water and the work of a pestle, and that is the point: the flavour is mild, faintly sweet and clean, because it exists to carry a soup rather than compete with one. Correctly made it is dense but elastic, pulling into a thread when you tear off a piece and springing back if you press it. It is the most prestigious of the Nigerian swallows, the one served to guests and at ceremonies, and its reputation rests entirely on texture — a lumpy bowl of iyan is a visible failure that no amount of good soup will hide.","White yam, Dioscorea rotundata, is the crop this dish is built on, and West Africa grows the overwhelming majority of the world's supply. Nigeria alone accounts for the largest share, and in Yoruba, Igbo and Middle Belt farming communities the yam has a standing no other vegetable has: new yam festivals mark the harvest, tubers are given as gifts and bride price, and a household's barn of yams is a measure of its security. Pounding them into iyan is the most respected way to eat one.\n\nThe traditional method is physical and communal. Peeled chunks of yam are boiled, then transferred hot into a tall wooden mortar — odo — and struck with a heavy pestle while a second person turns and folds the mass between blows, wetting their hands so it does not stick. Two people working in rhythm can bring a batch to smoothness in ten minutes; one person alone takes considerably longer and will feel it the next day. The sound of pounding in the early evening is a recognisable domestic noise across southwestern Nigeria, and the arrival of electric yam pounders in urban kitchens has been treated as both a convenience and a small loss.\n\nThere is also a widely used shortcut, and it is worth being clear about it. Instant pounded yam flour, sold as poundo yam, is dried yam milled to a white powder that you whisk into boiling water; it produces a passable swallow in three minutes and a great many Nigerian households use it on weeknights without embarrassment. It is not the same thing. Real iyan has a springier pull, a cleaner yam taste and a slight sweetness the instant version flattens. This recipe pounds the real thing, and gives the flour method honestly as what it is: a fallback, not an equal. Note that poundo yam and elubo are different products — elubo is the darker yam flour used for amala, which is another swallow entirely.","Iyan is at its best within an hour of pounding and stiffens as it cools. Wrapped tightly in cling film it holds at room temperature for a few hours; refrigerated it turns hard and rubbery, but it comes back if you steam a ball for 5 minutes or microwave it under a damp cloth for 60 seconds and knead it briefly. Do not freeze it — thawed pounded yam weeps water and never regains its pull. If you are cooking ahead, boil and refrigerate the yam chunks instead, then reheat and pound just before eating.",[421,422,423,424],"Covers the actual pounding technique — the fold between blows — which is what makes the difference between smooth and lumpy.","Explains how to choose and cut white yam, since the wrong tuber never comes good however hard you beat it.","Gives a tested food-processor method for people without a mortar, and says plainly where it falls short.","Sets out how to shape, wrap and serve the balls so they stay warm and pliable at the table.",[426,427,428,429],"Large pot","Wooden mortar and pestle, or a food processor with a dough blade","Bowl of cold water","Cling film for shaping",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},1,95,6,20,5,400,[438],"Egusi soup, efo riro, bitterleaf soup or okra soup — iyan is never eaten alone.",[440,443,446],{"name":441,"description":442},"Amala","Made from elubo, dried yam milled into a dark flour, stirred into boiling water into a soft brown swallow. Standard in Ibadan and Abeokuta, and the usual partner for ewedu and gbegiri.",{"name":444,"description":445},"Yam and plantain iyan","A portion of ripe plantain boiled and pounded together with the yam, giving a sweeter, softer, faintly yellow swallow. Common where yam is expensive or scarce.",{"name":447,"description":448},"Fufu","Fermented cassava pounded to a similar smooth dough. Sourer and stickier than iyan, with its own devoted following and a much stronger smell during cooking.",[450,456,460,464],{"qty":451,"ref":452,"name":453,"note":454,"unit":455},1.4,"yam","white yam, peeled and cut into 4 cm rounds","about one medium tuber","kg",{"qty":457,"name":458,"unit":459,"noScale":8},2,"water, for boiling","l",{"qty":461,"name":462,"unit":463},200,"reserved hot cooking water, for pounding","ml",{"qty":465,"name":466,"note":467,"unit":468,"optional":8},null,"salt","many households add none at all","pinch",[470,474,479,482,487,490],{"tip":471,"text":472,"title":473},"Yam sap can irritate skin and dries sticky. Rinse the knife and your hands as you work.","Cut the tuber into 4 cm discs, then pare away the thick brown skin and the pale fibrous layer just beneath it. Drop the pieces into cold water as you go so the cut surfaces do not oxidise and grey.","Peel and cut the yam",{"tip":475,"text":476,"title":477,"timerSeconds":478},"Test the biggest piece, not the nearest one. One firm core ruins the whole batch.","Cover the yam with fresh water, add the salt if using, and boil for 25 to 30 minutes. It is ready when a knife slides through a piece from edge to centre without catching anywhere and the outer surfaces are just beginning to break up.","Boil until fully soft",1680,{"text":480,"title":481},"Reserve a mugful of the cooking water and drain the yam. Tip the hot pieces into the mortar and break them down with steady vertical blows of the pestle until no whole chunks remain, about 3 minutes.","Drain and start pounding",{"tip":483,"text":484,"title":485,"timerSeconds":486},"A second pair of hands turning the yam between blows halves the effort and improves the result.","Now work in rhythm: strike, then fold the mass over on itself with a wet hand or the back of a wooden spoon before the next blow. Add the reserved hot water a splash at a time. Keep going for 8 to 12 minutes, until the dough is uniformly white, glossy and shows no visible lumps.","Fold and pound to smoothness",600,{"text":488,"title":489},"Pinch off a small piece and stretch it. Finished iyan pulls into a smooth thread before it breaks and springs back when pressed with a fingertip. If it tears short or feels grainy, wet your hands and pound for another two or three minutes.","Test the pull",{"text":491,"title":492},"With wet hands, tear the dough into four portions and roll each into a smooth ball, then wrap in cling film or set on a plate under a cloth. Serve hot alongside a soup, allowing one ball per person.","Shape and serve","ee-YAHN",[495,499,503],{"note":496,"swap":497,"original":498},"Three minutes instead of forty and genuinely widely used in Nigeria. Expect a slightly pasty texture and a duller flavour — it is a shortcut rather than a match.","Instant pounded yam flour (poundo yam), whisked into boiling water","Fresh white yam",{"note":500,"swap":501,"original":502},"Work in short bursts with hot yam and a little cooking water. It gets impressively close, though the pull is slightly shorter than hand-pounded iyan.","A food processor with the dough blade, or a stand mixer with the paddle","Wooden mortar and pestle",{"note":504,"swap":505,"original":506},"A different swallow with a tangier taste and grainier bite, but it takes five minutes and pairs with every soup iyan does.","Eba, made by stirring cassava garri into hot water","Pounded yam entirely","nigerian-pounded-yam","Iyan (Nigerian Pounded Yam Swallow)","Iyan","Iyán","nigeria","South-West",4,15,35,"medium",[518],"side",[520,521,522,523,524,525],"vegan","vegetarian","gluten-free","dairy-free","nut-free","halal-friendly",[452],[528,531,533,535],{"alt":529,"src":530},"Smooth white ball of Nigerian pounded yam on a plate beside a bowl of dark soup","\u002Fimages\u002Frecipes\u002Fnigerian-pounded-yam\u002Fhero.jpg",{"alt":529,"src":532},"\u002Fimages\u002Frecipes\u002Fnigerian-pounded-yam\u002Fhero-16x9.jpg",{"alt":529,"src":534},"\u002Fimages\u002Frecipes\u002Fnigerian-pounded-yam\u002Fhero-4x3.jpg",{"alt":529,"src":536},"\u002Fimages\u002Frecipes\u002Fnigerian-pounded-yam\u002Fhero-1x1.jpg",[538,539,540,541,542,543,544],"pounded yam","iyan","swallow","white yam","nigerian","yoruba","fufu","2026-08-20","dishroute-kitchen","White yam boiled soft and beaten in a mortar until it turns smooth, stretchy and pure white, then shaped into balls that are pinched apart and dipped straight into soup.",{"en":549},"\u002Frecipe\u002Fnigerian-pounded-yam",{"items":551,"total":687,"page":431,"limit":817,"hasMore":818},[552,585,615,644,671,681,709,733,759,788],{"slug":553,"title":554,"shortTitle":555,"nativeName":556,"countrySlug":511,"baseServings":513,"prepMinutes":557,"cookMinutes":558,"restMinutes":559,"difficulty":560,"course":561,"diet":564,"mainIngredients":565,"images":568,"keywords":578,"publishedAt":545,"updatedAt":545,"authorSlug":546},"akara","Akara (Nigerian Fried Bean Fritters)","Akara","Àkàrà",40,25,120,"easy",[562,563],"breakfast","snack",[520,521,522,523,524,525],[566,567],"onion","scotch-bonnet",[569,572,574,576],{"alt":570,"src":571},"Golden-brown akara bean fritters draining on a wire rack, one broken open to show the light interior","\u002Fimages\u002Frecipes\u002Fakara\u002Fhero.jpg",{"alt":570,"src":573},"\u002Fimages\u002Frecipes\u002Fakara\u002Fhero-16x9.jpg",{"alt":570,"src":575},"\u002Fimages\u002Frecipes\u002Fakara\u002Fhero-4x3.jpg",{"alt":570,"src":577},"\u002Fimages\u002Frecipes\u002Fakara\u002Fhero-1x1.jpg",[553,579,580,581,582,583,584],"bean fritters","black-eyed peas","nigerian breakfast","kosai","pap","street food",{"slug":586,"title":587,"shortTitle":588,"nativeName":588,"countrySlug":511,"region":512,"baseServings":433,"prepMinutes":557,"cookMinutes":589,"difficulty":590,"course":591,"diet":593,"mainIngredients":594,"images":599,"keywords":609,"publishedAt":545,"updatedAt":545,"authorSlug":546},"ayamase","Ayamase (Ofada Green Pepper Stew)","Ayamase",100,"hard",[592],"main",[522,523,525],[595,596,597,598],"bell-pepper","green-chili","eggs","tripe",[600,603,605,607],{"alt":601,"src":602},"Dark green ayamase pepper stew with boiled eggs and tripe, spooned over speckled ofada rice","\u002Fimages\u002Frecipes\u002Fayamase\u002Fhero.jpg",{"alt":601,"src":604},"\u002Fimages\u002Frecipes\u002Fayamase\u002Fhero-16x9.jpg",{"alt":601,"src":606},"\u002Fimages\u002Frecipes\u002Fayamase\u002Fhero-4x3.jpg",{"alt":601,"src":608},"\u002Fimages\u002Frecipes\u002Fayamase\u002Fhero-1x1.jpg",[586,610,611,612,543,613,614],"ofada stew","green pepper stew","designer stew","palm oil","ofada rice",{"slug":616,"title":617,"shortTitle":618,"nativeName":619,"countrySlug":511,"region":512,"baseServings":433,"prepMinutes":620,"cookMinutes":621,"difficulty":516,"course":622,"diet":624,"mainIngredients":625,"images":628,"keywords":638,"publishedAt":545,"updatedAt":545,"authorSlug":546},"efo-riro","Efo Riro (Yoruba Spinach and Pepper Stew)","Efo Riro","Ẹ̀fọ́ rírò",30,70,[592,623],"soup",[522,523,525],[626,595,567,627],"spinach","beef-chuck",[629,632,634,636],{"alt":630,"src":631},"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":630,"src":633},"\u002Fimages\u002Frecipes\u002Fefo-riro\u002Fhero-16x9.jpg",{"alt":630,"src":635},"\u002Fimages\u002Frecipes\u002Fefo-riro\u002Fhero-4x3.jpg",{"alt":630,"src":637},"\u002Fimages\u002Frecipes\u002Fefo-riro\u002Fhero-1x1.jpg",[639,543,640,613,641,642,643],"efo riro","spinach stew","iru","nigerian stew","assorted meat",{"slug":645,"title":646,"shortTitle":647,"nativeName":648,"countrySlug":511,"baseServings":433,"prepMinutes":558,"cookMinutes":649,"difficulty":516,"course":650,"diet":651,"mainIngredients":652,"images":655,"keywords":665,"publishedAt":545,"updatedAt":545,"authorSlug":546},"nigerian-egusi-soup","Egusi Soup (Nigerian Melon Seed and Greens Stew)","Egusi Soup","Ọbẹ̀ efo elegusi",90,[623,592],[522,523],[653,626,567,654],"goat","dried-shrimp",[656,659,661,663],{"alt":657,"src":658},"Bowl of thick orange egusi soup with melon seed curds, goat meat and dark shredded greens","\u002Fimages\u002Frecipes\u002Fnigerian-egusi-soup\u002Fhero.jpg",{"alt":657,"src":660},"\u002Fimages\u002Frecipes\u002Fnigerian-egusi-soup\u002Fhero-16x9.jpg",{"alt":657,"src":662},"\u002Fimages\u002Frecipes\u002Fnigerian-egusi-soup\u002Fhero-4x3.jpg",{"alt":657,"src":664},"\u002Fimages\u002Frecipes\u002Fnigerian-egusi-soup\u002Fhero-1x1.jpg",[666,667,668,613,540,669,670],"egusi soup","melon seeds","nigerian soup","bitterleaf","west african",{"slug":507,"title":508,"shortTitle":509,"nativeName":510,"countrySlug":511,"region":512,"baseServings":513,"prepMinutes":514,"cookMinutes":515,"difficulty":516,"course":672,"diet":673,"mainIngredients":674,"images":675,"keywords":680,"publishedAt":545,"updatedAt":545,"authorSlug":546},[518],[520,521,522,523,524,525],[452],[676,677,678,679],{"alt":529,"src":530},{"alt":529,"src":532},{"alt":529,"src":534},{"alt":529,"src":536},[538,539,540,541,542,543,544],{"slug":682,"title":683,"shortTitle":684,"nativeName":685,"countrySlug":511,"baseServings":433,"prepMinutes":434,"cookMinutes":686,"restMinutes":687,"difficulty":516,"course":688,"diet":689,"mainIngredients":690,"images":693,"keywords":703,"publishedAt":545,"updatedAt":545,"authorSlug":546},"nigerian-jollof-rice","Jollof Rice (Nigerian Tomato and Pepper Rice)","Jollof Rice","Jollof rice",75,10,[592],[522,523,525],[691,692,595,567],"rice","tomato",[694,697,699,701],{"alt":695,"src":696},"Pot of deep red Nigerian jollof rice with separate grains, sliced onion and fried plantain alongside","\u002Fimages\u002Frecipes\u002Fnigerian-jollof-rice\u002Fhero.jpg",{"alt":695,"src":698},"\u002Fimages\u002Frecipes\u002Fnigerian-jollof-rice\u002Fhero-16x9.jpg",{"alt":695,"src":700},"\u002Fimages\u002Frecipes\u002Fnigerian-jollof-rice\u002Fhero-4x3.jpg",{"alt":695,"src":702},"\u002Fimages\u002Frecipes\u002Fnigerian-jollof-rice\u002Fhero-1x1.jpg",[704,542,670,705,706,707,708],"jollof rice","one pot rice","scotch bonnet","party jollof","tomato rice",{"slug":710,"title":711,"shortTitle":712,"nativeName":713,"countrySlug":511,"baseServings":433,"prepMinutes":515,"cookMinutes":714,"restMinutes":559,"difficulty":560,"course":715,"diet":716,"mainIngredients":717,"images":718,"keywords":728,"publishedAt":545,"updatedAt":545,"authorSlug":546},"moi-moi","Moi Moi (Nigerian Steamed Bean Pudding)","Moi Moi","Mọ́í mọ́í",55,[518,562],[522,523,524,525],[595,566,597,567],[719,722,724,726],{"alt":720,"src":721},"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":720,"src":723},"\u002Fimages\u002Frecipes\u002Fmoi-moi\u002Fhero-16x9.jpg",{"alt":720,"src":725},"\u002Fimages\u002Frecipes\u002Fmoi-moi\u002Fhero-4x3.jpg",{"alt":720,"src":727},"\u002Fimages\u002Frecipes\u002Fmoi-moi\u002Fhero-1x1.jpg",[729,730,580,542,731,613,732],"moi moi","bean pudding","steamed","party food",{"slug":734,"title":735,"shortTitle":736,"nativeName":736,"countrySlug":511,"region":737,"baseServings":513,"prepMinutes":558,"cookMinutes":738,"difficulty":516,"course":739,"diet":741,"mainIngredients":742,"images":743,"keywords":753,"publishedAt":545,"updatedAt":545,"authorSlug":546},"nkwobi","Nkwobi (Igbo Spiced Cow Foot in Palm Oil)","Nkwobi","South-East",125,[740],"appetizer",[522,523,524,525],[566,567,654],[744,747,749,751],{"alt":745,"src":746},"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":745,"src":748},"\u002Fimages\u002Frecipes\u002Fnkwobi\u002Fhero-16x9.jpg",{"alt":745,"src":750},"\u002Fimages\u002Frecipes\u002Fnkwobi\u002Fhero-4x3.jpg",{"alt":745,"src":752},"\u002Fimages\u002Frecipes\u002Fnkwobi\u002Fhero-1x1.jpg",[734,754,755,613,756,757,758],"cow foot","igbo","utazi","ehu","nigerian bar food",{"slug":760,"title":761,"shortTitle":762,"nativeName":763,"countrySlug":511,"baseServings":433,"prepMinutes":514,"cookMinutes":558,"restMinutes":649,"difficulty":560,"course":764,"diet":766,"mainIngredients":767,"images":771,"keywords":781,"publishedAt":545,"updatedAt":545,"authorSlug":546},"nigerian-puff-puff","Puff Puff (Nigerian Sweet Fried Dough Balls)","Puff Puff","Puff-puff",[563,765],"street-food",[520,523,524],[768,769,770],"flour","yeast","nutmeg",[772,775,777,779],{"alt":773,"src":774},"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":773,"src":776},"\u002Fimages\u002Frecipes\u002Fnigerian-puff-puff\u002Fhero-16x9.jpg",{"alt":773,"src":778},"\u002Fimages\u002Frecipes\u002Fnigerian-puff-puff\u002Fhero-4x3.jpg",{"alt":773,"src":780},"\u002Fimages\u002Frecipes\u002Fnigerian-puff-puff\u002Fhero-1x1.jpg",[782,783,784,785,786,787],"puff puff","nigerian snack","fried dough","small chops","yeast batter","west african fritters",{"slug":789,"title":790,"shortTitle":791,"nativeName":791,"countrySlug":511,"region":792,"baseServings":513,"prepMinutes":620,"cookMinutes":793,"restMinutes":794,"difficulty":560,"course":795,"diet":796,"mainIngredients":797,"images":800,"keywords":810,"publishedAt":545,"updatedAt":545,"authorSlug":546},"suya","Suya (Nigerian Peanut-Spiced Beef Skewers)","Suya","Northern Nigeria",12,45,[765,740],[522,523,525],[798,799,566,692],"peanuts","ginger",[801,804,806,808],{"alt":802,"src":803},"Charred beef suya skewers dusted with red peanut spice, served with raw onion rings and tomato slices","\u002Fimages\u002Frecipes\u002Fsuya\u002Fhero.jpg",{"alt":802,"src":805},"\u002Fimages\u002Frecipes\u002Fsuya\u002Fhero-16x9.jpg",{"alt":802,"src":807},"\u002Fimages\u002Frecipes\u002Fsuya\u002Fhero-4x3.jpg",{"alt":802,"src":809},"\u002Fimages\u002Frecipes\u002Fsuya\u002Fhero-1x1.jpg",[789,811,812,813,814,815,816],"yaji","nigerian street food","beef skewers","hausa","peanut spice","grilled beef",24,false,1788563793847]