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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":438,"variations":440,"ingredients":450,"instructions":486,"pronunciation":512,"substitutions":513,"slug":526,"title":527,"shortTitle":528,"nativeName":529,"countrySlug":530,"baseServings":531,"prepMinutes":532,"cookMinutes":533,"restMinutes":534,"difficulty":535,"course":536,"diet":539,"mainIngredients":543,"images":544,"keywords":554,"publishedAt":560,"updatedAt":560,"authorSlug":561,"summary":562,"localeSlug":526,"alternates":563},[394,397,400,403,406],{"answer":395,"question":396},"Two usual causes. The oil is too shallow, so the ball settles on the base of the pan and sets with a flattened face before it can float, or the batter is over-proved and has collapsed, losing the structure that holds a sphere. Pour the oil at least 7 cm deep and use the batter while it is still domed and actively bubbling.","Why is my puff puff flat instead of round?",{"answer":398,"question":399},"The oil is too hot. At high heat the sugar in the batter browns the crust within a minute while the inside is still liquid. Aim for around 165 to 170°C, where a ball takes roughly 4 to 6 minutes and turns a steady even gold — if you do not have a thermometer, a small drop of batter should rise to the surface after two or three seconds rather than instantly.","Why are the centres still raw when the outside is brown?",{"answer":401,"question":402},"You can fry the result, but it is not puff puff. Yeast gives both the slightly tangy bread flavour and the open, custardy interior that defines the snack; baking powder produces a denser, cakier ball closer to a doughnut hole. If time is the problem, use warm water and a slightly larger dose of yeast to shorten the rise to about 45 minutes.","Can I use baking powder instead of yeast?",{"answer":404,"question":405},"Akara is savoury and made from ground skinned black-eyed peas, not flour, so it fries into a crisp-shelled bean fritter. Mandazi is Kenyan, rolled and cut into triangles, and enriched with coconut milk and cardamom. Puff puff is a wheat-flour yeast batter, mildly sweet, scented with nutmeg, and shaped by hand into balls rather than cut.","How is puff puff different from akara or mandazi?",{"answer":407,"question":408},"Yes, within limits. After the first rise you can refrigerate the batter covered for up to 12 hours, which slows the yeast and actually deepens the flavour. Bring it back to room temperature for about 45 minutes before frying so it is lively again — cold batter fries heavy and greasy.","Can I make the batter in advance?",[410,411,412,413,414,415],"The batter should fall from a spoon in a thick, slow ribbon that sinks back into itself. Stiff enough to hold a shape means it will fry dense.","Grate the nutmeg fresh if you can. Pre-ground loses the warm top note within months, and nutmeg is the flavour people are looking for.","Prove until the surface is domed and pocked with bubbles and the volume has roughly doubled, then use it. Batter left hours past its peak collapses and fries greasy.","Pour the oil at least 7 cm deep. A shallow pan makes the balls sit on the bottom and set with a flat, pale face.","Keep a bowl of water beside you and wet your hand between every ball, or the batter clings to your fingers and tears.","Fry a single test ball first and break it open. If the centre is still wet batter, drop the heat and give the next batch longer rather than darker.","🟡","Puff puff is a sweet fried dough made from a batter too slack to knead: flour, sugar, yeast, nutmeg and enough warm water to make it pourable, left to rise until it smells of bread and bubbles like a sponge. Squeezed into deep hot oil it turns itself over as it cooks and sets into a round ball with a thin, slightly chewy skin and an interior that stays moist and almost custardy rather than cakey. The sweetness is mild, the nutmeg is what people recognise it by, and it is eaten hot, by the handful, from a paper bag or a party tray. Nigerians will tell you the good ones are round; the flat ones mean the batter was wrong.","Puff puff is party food and roadside food at once. It appears on every Nigerian celebration table beside small chops — the fried spread of samosas, spring rolls and peppered meat that circulates before the main food — and it is sold all day from glass-front stands and plastic bowls carried on the head, wrapped in newspaper or a small bag, sometimes tossed in sugar. Nobody makes six of them. The batter is cheap, it scales without effort, and a bowl of it goes from mixing to eating in under two hours.\n\nThe same dough exists all along the West African coast under different names — bofrot or togbei in Ghana, mikate in Congo, beignets in the francophone countries, kala in parts of the north — and the family relationship is obvious the moment you see one fried. What is specifically Nigerian is the nutmeg, the pronounced roundness, and the fact that it stays firmly on the sweet side of the line while a dish like akara, made from the same frying pan on the same street, goes savoury with peppers and beans.\n\nThe technique that gives puff puff its shape is worth learning properly, because it is the whole difference between a sphere and a pancake. Cooks scoop the batter with a wet hand, close their fist, and let a ball squeeze up between thumb and forefinger, flicking it into the oil from just above the surface. The oil has to be deep enough that the ball floats without touching the base, otherwise it flattens on the hot metal and cooks into a lopsided disc. Watch a vendor and the hand movement looks careless; it is not, and your first five will be ugly. They will still taste right.","Puff puff is at its best within the first hour and noticeably worse the next day, when the crust has gone soft and leathery and the inside has tightened. If you must keep them, store in a paper bag rather than plastic, which traps steam, and refresh in a 180°C oven for 4 to 5 minutes to bring the crust back — a microwave makes them rubbery. Raw batter holds better than fried balls: it can rest in the fridge for up to 12 hours after the first rise, and needs 45 minutes back at room temperature before frying. Fried puff puff freezes poorly.",[421,422,423,424],"A hydration level given by feel as well as by weight, since flours drink differently and the batter is the entire recipe.","The hand-squeeze method described step by step, which is what produces round puff puff instead of flat ones.","A moderate frying temperature so the middle sets fully — undercooked centres are the most common failure.","Says honestly how long they stay good, because puff puff is not a make-ahead food.",[426,427,428,429],"Deep heavy pot or wok","Slotted spoon","Wire rack","Kitchen thermometer (helpful, not essential)",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},14,58,2,18,200,7,380,[439],"Hot pepper sauce for dipping, or a bottle of cold malt drink — the standard Nigerian party pairing.",[441,444,447],{"name":442,"description":443},"Peppered puff puff","Blend a small habanero into the water before mixing. The heat sits under the sweetness and turns them into something you can serve with drinks rather than tea.",{"name":445,"description":446},"Sugared puff puff","Toss the hot balls in caster sugar, or in sugar mixed with a little cinnamon, so the crust takes on a fine grainy coat. Common at parties and with children.",{"name":448,"description":449},"Filled puff puff","Press a small cube of chocolate or a spoon of thick jam into the centre of each ball as you squeeze it out. A modern bakery idea rather than a street one, and it works.",[451,457,460,463,468,471,476,481],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},500,"flour","plain flour","g","For the batter",{"qty":436,"ref":458,"name":459,"unit":455,"group":456},"yeast","instant yeast",{"qty":461,"name":462,"unit":455,"group":456},100,"granulated sugar",{"qty":464,"ref":465,"name":466,"unit":467,"group":456},1,"nutmeg","nutmeg, freshly grated","tsp",{"qty":469,"name":470,"unit":467,"group":456},0.5,"fine salt",{"qty":472,"name":473,"note":474,"unit":475,"group":456},400,"warm water","blood temperature, plus a splash more if the batter is stiff","ml",{"qty":477,"name":478,"unit":479,"group":480,"noScale":8},1.5,"neutral oil for deep frying","l","To fry",{"qty":482,"name":483,"unit":484,"group":485,"optional":8},3,"caster sugar for tossing","tbsp","To finish",[487,491,495,498,502,506,509],{"tip":488,"text":489,"title":490},"If it holds a peak or feels kneadable, splash in more warm water. Puff puff batter is closer to a thick pancake mix than to bread dough.","Whisk the flour, yeast, sugar, nutmeg and salt together in a large bowl, then pour in the warm water and beat hard with a wooden spoon for a minute. You want a smooth, thick batter with no dry pockets, loose enough to fall from the spoon in a slow ribbon.","Mix the batter",{"text":492,"title":493,"timerSeconds":494},"Cover the bowl with a cloth and leave it somewhere warm for 60 to 90 minutes. It is ready when the volume has roughly doubled, the surface domes and is pitted with burst bubbles, and it smells yeasty and faintly sweet.","Prove until bubbling",5400,{"text":496,"title":497},"Pour the oil into a heavy pot to a depth of at least 7 cm and bring it to 165 to 170°C. Test with a small drop of batter: it should sink briefly, then rise and start bubbling steadily within two or three seconds without browning on contact.","Heat deep oil",{"tip":499,"text":500,"title":501},"Dropping from height splashes hot oil and gives you teardrops instead of spheres. Work close to the surface.","Wet one hand, scoop up a fistful of batter and close your fingers so a ball about the size of a walnut pushes up between thumb and forefinger. Flick it into the oil from just above the surface, and repeat until the pot is comfortably full without the balls touching.","Squeeze and drop",{"text":503,"title":504,"timerSeconds":505},"Fry for 4 to 6 minutes, nudging any that stay stubbornly one-sided so they roll over. Properly proved batter turns on its own; the finished balls should be an even deep gold all round with no pale belt around the middle.","Fry until even gold",300,{"text":507,"title":508},"Lift out the first ball, let it cool for a minute and tear it open. The inside should be soft, open-crumbed and fully set, not wet or gluey. If it is still raw at the core, lower the heat slightly and give the rest an extra minute.","Test one before continuing",{"text":510,"title":511},"Drain the balls on a wire rack rather than paper, which traps steam and softens the crust. Toss them in caster sugar while still hot if you want a sweet coat, and serve them straight away with pepper sauce alongside.","Drain and serve hot","puff puff",[514,518,522],{"note":515,"swap":516,"original":517},"Active dry needs 10 minutes in the sweetened warm water until it foams before the flour goes in. Baking powder does not work here — you lose the yeasted flavour and the open middle.","15 g fresh yeast, or 9 g active dry yeast bloomed in the warm water first","Instant yeast",{"note":519,"swap":520,"original":521},"Richer and softer, browning a shade faster. Not the street version, but common in home kitchens and popular with children.","Warm whole milk, or half milk and half water","Warm water",{"note":523,"swap":524,"original":525},"Both are pleasant and both make it taste like a different country. Nutmeg is what makes it read as Nigerian.","Ground cinnamon, or the seeds of two cardamom pods, crushed","Nutmeg","nigerian-puff-puff","Puff Puff (Nigerian Sweet Fried Dough Balls)","Puff Puff","Puff-puff","nigeria",6,15,25,90,"easy",[537,538],"snack","street-food",[540,541,542],"vegan","dairy-free","nut-free",[453,458,465],[545,548,550,552],{"alt":546,"src":547},"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":546,"src":549},"\u002Fimages\u002Frecipes\u002Fnigerian-puff-puff\u002Fhero-16x9.jpg",{"alt":546,"src":551},"\u002Fimages\u002Frecipes\u002Fnigerian-puff-puff\u002Fhero-4x3.jpg",{"alt":546,"src":553},"\u002Fimages\u002Frecipes\u002Fnigerian-puff-puff\u002Fhero-1x1.jpg",[512,555,556,557,558,559],"nigerian snack","fried dough","small chops","yeast batter","west african fritters","2026-08-20","dishroute-kitchen","A loose yeasted batter squeezed by hand into deep oil, where it rolls itself into golden spheres with a thin chewy crust and a soft, custardy, nutmeg-scented middle.",{"en":564},"\u002Frecipe\u002Fnigerian-puff-puff",{"items":566,"total":723,"page":464,"limit":834,"hasMore":835},[567,601,632,662,689,716,745,769,795,805],{"slug":568,"title":569,"shortTitle":570,"nativeName":571,"countrySlug":530,"baseServings":572,"prepMinutes":573,"cookMinutes":533,"restMinutes":574,"difficulty":535,"course":575,"diet":577,"mainIngredients":581,"images":584,"keywords":594,"publishedAt":560,"updatedAt":560,"authorSlug":561},"akara","Akara (Nigerian Fried Bean Fritters)","Akara","Àkàrà",4,40,120,[576,537],"breakfast",[540,578,579,541,542,580],"vegetarian","gluten-free","halal-friendly",[582,583],"onion","scotch-bonnet",[585,588,590,592],{"alt":586,"src":587},"Golden-brown akara bean fritters draining on a wire rack, one broken open to show the light interior","\u002Fimages\u002Frecipes\u002Fakara\u002Fhero.jpg",{"alt":586,"src":589},"\u002Fimages\u002Frecipes\u002Fakara\u002Fhero-16x9.jpg",{"alt":586,"src":591},"\u002Fimages\u002Frecipes\u002Fakara\u002Fhero-4x3.jpg",{"alt":586,"src":593},"\u002Fimages\u002Frecipes\u002Fakara\u002Fhero-1x1.jpg",[568,595,596,597,598,599,600],"bean fritters","black-eyed peas","nigerian breakfast","kosai","pap","street food",{"slug":602,"title":603,"shortTitle":604,"nativeName":604,"countrySlug":530,"region":605,"baseServings":531,"prepMinutes":573,"cookMinutes":461,"difficulty":606,"course":607,"diet":609,"mainIngredients":610,"images":615,"keywords":625,"publishedAt":560,"updatedAt":560,"authorSlug":561},"ayamase","Ayamase (Ofada Green Pepper Stew)","Ayamase","South-West","hard",[608],"main",[579,541,580],[611,612,613,614],"bell-pepper","green-chili","eggs","tripe",[616,619,621,623],{"alt":617,"src":618},"Dark green ayamase pepper stew with boiled eggs and tripe, spooned over speckled ofada rice","\u002Fimages\u002Frecipes\u002Fayamase\u002Fhero.jpg",{"alt":617,"src":620},"\u002Fimages\u002Frecipes\u002Fayamase\u002Fhero-16x9.jpg",{"alt":617,"src":622},"\u002Fimages\u002Frecipes\u002Fayamase\u002Fhero-4x3.jpg",{"alt":617,"src":624},"\u002Fimages\u002Frecipes\u002Fayamase\u002Fhero-1x1.jpg",[602,626,627,628,629,630,631],"ofada stew","green pepper stew","designer stew","yoruba","palm oil","ofada rice",{"slug":633,"title":634,"shortTitle":635,"nativeName":636,"countrySlug":530,"region":605,"baseServings":531,"prepMinutes":637,"cookMinutes":638,"difficulty":639,"course":640,"diet":642,"mainIngredients":643,"images":646,"keywords":656,"publishedAt":560,"updatedAt":560,"authorSlug":561},"efo-riro","Efo Riro (Yoruba Spinach and Pepper Stew)","Efo Riro","Ẹ̀fọ́ rírò",30,70,"medium",[608,641],"soup",[579,541,580],[644,611,583,645],"spinach","beef-chuck",[647,650,652,654],{"alt":648,"src":649},"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":648,"src":651},"\u002Fimages\u002Frecipes\u002Fefo-riro\u002Fhero-16x9.jpg",{"alt":648,"src":653},"\u002Fimages\u002Frecipes\u002Fefo-riro\u002Fhero-4x3.jpg",{"alt":648,"src":655},"\u002Fimages\u002Frecipes\u002Fefo-riro\u002Fhero-1x1.jpg",[657,629,658,630,659,660,661],"efo riro","spinach stew","iru","nigerian stew","assorted meat",{"slug":663,"title":664,"shortTitle":665,"nativeName":666,"countrySlug":530,"baseServings":531,"prepMinutes":533,"cookMinutes":534,"difficulty":639,"course":667,"diet":668,"mainIngredients":669,"images":672,"keywords":682,"publishedAt":560,"updatedAt":560,"authorSlug":561},"nigerian-egusi-soup","Egusi Soup (Nigerian Melon Seed and Greens Stew)","Egusi Soup","Ọbẹ̀ efo elegusi",[641,608],[579,541],[670,644,583,671],"goat","dried-shrimp",[673,676,678,680],{"alt":674,"src":675},"Bowl of thick orange egusi soup with melon seed curds, goat meat and dark shredded greens","\u002Fimages\u002Frecipes\u002Fnigerian-egusi-soup\u002Fhero.jpg",{"alt":674,"src":677},"\u002Fimages\u002Frecipes\u002Fnigerian-egusi-soup\u002Fhero-16x9.jpg",{"alt":674,"src":679},"\u002Fimages\u002Frecipes\u002Fnigerian-egusi-soup\u002Fhero-4x3.jpg",{"alt":674,"src":681},"\u002Fimages\u002Frecipes\u002Fnigerian-egusi-soup\u002Fhero-1x1.jpg",[683,684,685,630,686,687,688],"egusi soup","melon seeds","nigerian soup","swallow","bitterleaf","west african",{"slug":690,"title":691,"shortTitle":692,"nativeName":693,"countrySlug":530,"region":605,"baseServings":572,"prepMinutes":532,"cookMinutes":694,"difficulty":639,"course":695,"diet":697,"mainIngredients":698,"images":700,"keywords":710,"publishedAt":560,"updatedAt":560,"authorSlug":561},"nigerian-pounded-yam","Iyan (Nigerian Pounded Yam Swallow)","Iyan","Iyán",35,[696],"side",[540,578,579,541,542,580],[699],"yam",[701,704,706,708],{"alt":702,"src":703},"Smooth white ball of Nigerian pounded yam on a plate beside a bowl of dark soup","\u002Fimages\u002Frecipes\u002Fnigerian-pounded-yam\u002Fhero.jpg",{"alt":702,"src":705},"\u002Fimages\u002Frecipes\u002Fnigerian-pounded-yam\u002Fhero-16x9.jpg",{"alt":702,"src":707},"\u002Fimages\u002Frecipes\u002Fnigerian-pounded-yam\u002Fhero-4x3.jpg",{"alt":702,"src":709},"\u002Fimages\u002Frecipes\u002Fnigerian-pounded-yam\u002Fhero-1x1.jpg",[711,712,686,713,714,629,715],"pounded yam","iyan","white yam","nigerian","fufu",{"slug":717,"title":718,"shortTitle":719,"nativeName":720,"countrySlug":530,"baseServings":531,"prepMinutes":721,"cookMinutes":722,"restMinutes":723,"difficulty":639,"course":724,"diet":725,"mainIngredients":726,"images":729,"keywords":739,"publishedAt":560,"updatedAt":560,"authorSlug":561},"nigerian-jollof-rice","Jollof Rice (Nigerian Tomato and Pepper Rice)","Jollof Rice","Jollof rice",20,75,10,[608],[579,541,580],[727,728,611,583],"rice","tomato",[730,733,735,737],{"alt":731,"src":732},"Pot of deep red Nigerian jollof rice with separate grains, sliced onion and fried plantain alongside","\u002Fimages\u002Frecipes\u002Fnigerian-jollof-rice\u002Fhero.jpg",{"alt":731,"src":734},"\u002Fimages\u002Frecipes\u002Fnigerian-jollof-rice\u002Fhero-16x9.jpg",{"alt":731,"src":736},"\u002Fimages\u002Frecipes\u002Fnigerian-jollof-rice\u002Fhero-4x3.jpg",{"alt":731,"src":738},"\u002Fimages\u002Frecipes\u002Fnigerian-jollof-rice\u002Fhero-1x1.jpg",[740,714,688,741,742,743,744],"jollof rice","one pot rice","scotch bonnet","party jollof","tomato rice",{"slug":746,"title":747,"shortTitle":748,"nativeName":749,"countrySlug":530,"baseServings":531,"prepMinutes":694,"cookMinutes":750,"restMinutes":574,"difficulty":535,"course":751,"diet":752,"mainIngredients":753,"images":754,"keywords":764,"publishedAt":560,"updatedAt":560,"authorSlug":561},"moi-moi","Moi Moi (Nigerian Steamed Bean Pudding)","Moi Moi","Mọ́í mọ́í",55,[696,576],[579,541,542,580],[611,582,613,583],[755,758,760,762],{"alt":756,"src":757},"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":756,"src":759},"\u002Fimages\u002Frecipes\u002Fmoi-moi\u002Fhero-16x9.jpg",{"alt":756,"src":761},"\u002Fimages\u002Frecipes\u002Fmoi-moi\u002Fhero-4x3.jpg",{"alt":756,"src":763},"\u002Fimages\u002Frecipes\u002Fmoi-moi\u002Fhero-1x1.jpg",[765,766,596,714,767,630,768],"moi moi","bean pudding","steamed","party food",{"slug":770,"title":771,"shortTitle":772,"nativeName":772,"countrySlug":530,"region":773,"baseServings":572,"prepMinutes":533,"cookMinutes":774,"difficulty":639,"course":775,"diet":777,"mainIngredients":778,"images":779,"keywords":789,"publishedAt":560,"updatedAt":560,"authorSlug":561},"nkwobi","Nkwobi (Igbo Spiced Cow Foot in Palm Oil)","Nkwobi","South-East",125,[776],"appetizer",[579,541,542,580],[582,583,671],[780,783,785,787],{"alt":781,"src":782},"Wooden bowl of nkwobi cow foot coated in yellow palm oil paste, topped with shredded utazi and onion 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