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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":431,"serveWith":438,"variations":440,"ingredients":450,"instructions":468,"pronunciation":496,"substitutions":497,"slug":510,"title":511,"shortTitle":512,"nativeName":513,"countrySlug":514,"region":515,"baseServings":516,"prepMinutes":517,"cookMinutes":517,"restMinutes":518,"difficulty":519,"course":520,"diet":523,"mainIngredients":528,"images":529,"keywords":539,"publishedAt":547,"updatedAt":547,"authorSlug":548,"summary":549,"localeSlug":510,"alternates":550},[394,397,400,403,406],{"answer":395,"question":396},"Sugar crystals formed, usually because the mixture was stirred while melting or crystals on the side of the pan fell back in. Swirl the pan rather than stirring, and brush the inside walls with a wet pastry brush if you see crystals forming. A wet caramel made with a little water is more forgiving if this keeps happening.","Why did my caramel turn grainy?",{"answer":398,"question":399},"Because it has no bicarbonate of soda, no butter and no corn syrup. Western brittle uses soda to aerate the caramel into a light porous sheet and butter to soften the bite. Nkate cake is only sugar and groundnuts, which sets dense and glassy and snaps rather than crumbles. That hardness is the intended texture, not a fault.","Why is nkate cake so much harder than peanut brittle?",{"answer":401,"question":402},"About one to two minutes after pouring, while the surface has firmed but the slab still gives slightly under an oiled knife. Score it into rectangles at that point and let it cool fully, then snap along the lines. Cut too early and the caramel flows back together; wait too long and it shatters unpredictably.","When exactly should I cut it?",{"answer":404,"question":405},"Roast them first. Raw peanuts have a green, beany flavour and they will not toast properly in caramel, which coats them too quickly. Spread them on a tray at 180°C for 10 to 12 minutes until they smell nutty and the skins loosen, then rub the skins off before they go into the pan.","Can I make nkate cake with raw peanuts?",{"answer":407,"question":408},"No. Nkate means groundnut in Twi, and the English word cake was attached to a sugar-and-nut slab that has nothing to do with baking. It is closest to a brittle or a praline slab. Ghanaians use the name without any confusion about what they are getting.","Is nkate cake actually a cake?",[410,411,412,413,414,415],"Have the tray lined and oiled, the rolling pin oiled and the knife oiled before you start heating sugar. Once the caramel is ready there is no time to look for anything.","Warm the roasted peanuts in a low oven and add them hot. Cold nuts drop the caramel temperature instantly and it stiffens into a lump you cannot spread.","Rub the skins off the roasted groundnuts between your palms and blow them away. Left on, they burn in the caramel and add a papery bitterness.","Do not stir the sugar while it melts — swirl the pan instead. Stirring throws crystals up the sides and the caramel goes grainy.","Take the caramel to a deep amber, the colour of strong tea. Pale caramel makes a brittle that tastes flatly sweet and nothing else.","Score the slab into rectangles while it is still slightly pliable, then break along the lines once cold. Trying to cut set brittle just shatters it at random.","🍬","Nkate cake is groundnuts and sugar, and that is the whole list. Roasted peanuts are folded into caramel taken to a deep amber, tipped out, pressed flat and cut into rectangles before they set hard. The result snaps rather than chews, tastes strongly of toasted peanut with a slightly bitter caramel edge, and is sold in cellophane-wrapped slabs by hawkers at traffic lights and lorry stations across Ghana. It is not a cake in any sense — nkate means groundnut in Twi and the English word came along afterwards — and the absence of butter or syrup is exactly what makes it snap so cleanly.","Groundnuts grow well across the Ghanaian savanna, and nkate cake is one of the simplest things that can be done with them: roast, caramelise, cut, sell. It belongs to the roadside economy rather than the home kitchen. Sellers work the queues at lorry stations and the gaps between moving traffic, carrying trays or plastic tubs of wrapped slabs alongside plantain chips, bofrot and sachet water, and a bar of it is the standard thing to buy for a long bus journey.\n\nIt is worth noting how different this is from the peanut brittle sold in Europe and North America. Those recipes almost always include corn syrup to stop the sugar crystallising, butter for richness, and bicarbonate of soda to aerate the caramel into something light and porous. Nkate cake has none of that. It is dense, hard and glassy, the caramel is taken darker than most Western brittle would dare, and the peanut flavour dominates because nothing else is competing. That also makes it slightly less forgiving to cook, since there is no syrup acting as insurance against the sugar seizing into crystals.\n\nThe cutting is the part that catches people out. The caramel sets from the edges inward and stays workable for only a minute or two after it comes off the heat, so the pouring, flattening and scoring have to be done quickly and without stopping to think. Sellers manage this with practised speed and an oiled blade. At home, the honest advice is to have everything laid out before the sugar goes on the heat, because there is no way to slow the caramel down once it is in the pan.","Wrapped individually in cellophane or greaseproof paper and kept in an airtight tin, nkate cake holds 3 weeks at room temperature. Humidity is the real enemy — caramel draws moisture from the air and the slabs go tacky and soft within a day in a damp kitchen, so add a sachet of silica or a few grains of rice to the tin if that is a problem where you live. Never refrigerate it; condensation on the surface dissolves the caramel and makes it sticky. It does not freeze usefully.",[421,422,423,424],"Warms the groundnuts before they meet the caramel, which stops the sugar seizing the moment they go in.","Keeps to the two-ingredient Ghanaian formula instead of quietly adding butter and corn syrup like most brittle recipes.","Gives the caramel colour to look for, since dark amber is what supplies the slight bitterness that stops it tasting only sweet.","Sets out a cutting window and a way to hit it, because the difference between neat slabs and a shattered sheet is about ninety seconds.",[426,427,428,429,430],"Heavy-based saucepan","Baking tray","Baking paper","Rolling pin","Large knife",{"fat":432,"carbs":433,"fiber":434,"sugar":435,"sodium":433,"protein":436,"calories":437,"estimated":8},14,30,3,26,8,265,[439],"A glass of cold sobolo or plain water. It is sweet and dense enough that most people want something unsweetened alongside.",[441,444,447],{"name":442,"description":443},"Nkate cake with ginger","A teaspoon of ground dried ginger stirred through the caramel with the nuts, giving a warm burn behind the sweetness.",{"name":445,"description":446},"Salted nkate cake","A generous pinch of flaky salt scattered over the slab before it sets. Not traditional, but it sharpens the caramel considerably.",{"name":448,"description":449},"Thin nkate cake","Rolled out to half the usual thickness for a more delicate snap. This is the style often cut into smaller squares for sharing.",[451,457,460,464],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},400,"peanuts","roasted groundnuts, skins rubbed off","g","For the brittle",{"qty":458,"name":459,"unit":455,"group":456},300,"white granulated sugar",{"qty":461,"name":462,"unit":463,"group":456},1,"fine salt","pinch",{"qty":461,"name":465,"unit":466,"group":467,"noScale":8},"neutral oil, for the tray, pin and knife","tbsp","For shaping",[469,472,477,482,485,488,492],{"text":470,"title":471},"Line a baking tray with baking paper and brush it with oil, oil a rolling pin and a large knife, and lay them all within reach of the stove. Nothing about this recipe waits for you once the sugar is molten.","Set everything up first",{"tip":473,"text":474,"title":475,"timerSeconds":476},"Cold nuts seize the caramel on contact. This step is the difference between spreadable and unusable.","Spread {qty:peanuts} of groundnuts on a second tray and warm them at 150°C for 10 minutes, until they are hot to the touch and smell strongly nutty. Keep them in the oven until the moment they are needed.","Warm the groundnuts",600,{"tip":478,"text":479,"title":480,"timerSeconds":481},"Swirl, never stir. A spoon drags sugar crystals back in and turns the caramel grainy.","Tip the sugar into a heavy dry pan in an even layer over medium heat. Leave it alone until the edges begin to melt into clear syrup, then swirl the pan gently and keep swirling until the whole lot is liquid and has gone the colour of strong tea, about 8 minutes.","Make the caramel",480,{"text":483,"title":484},"Take the pan off the heat, add the salt and tip in the hot groundnuts all at once. Stir fast with an oiled spoon until every nut is coated and the mass starts to pull together — you have about thirty seconds here.","Fold in the nuts",{"text":486,"title":487},"Scrape the mixture onto the oiled paper and press it out immediately with the oiled rolling pin to an even slab about 1 cm thick. Work from the centre outward and do not stop to tidy the edges.","Pour and flatten",{"text":489,"title":490,"timerSeconds":491},"After a minute or two, when the surface has firmed but the knife still passes through with pressure, score the slab into rectangles roughly 8 cm by 4 cm. Press right down to the paper on each line.","Score into slabs",120,{"text":493,"title":494,"timerSeconds":495},"Leave the tray undisturbed for at least 40 minutes, until the brittle is completely cold and hard with no give at all. Snap along the scored lines and wrap the pieces individually.","Cool and break",2400,"n-KAH-teh cake",[498,502,506],{"note":499,"swap":500,"original":501},"Cashew versions are sold in Ghana too and work identically. Sesame makes a thinner, more fragile slab, so press it out a little thicker than you would with peanuts.","Roasted cashews or a mixture of peanuts and sesame seeds","Roasted groundnuts",{"note":503,"swap":504,"original":505},"A wet caramel is slower and easier to control, which suits anyone who has not made caramel before. The finished brittle is indistinguishable.","Wet caramel — 300 g sugar with 60 ml water, boiled without stirring until amber","Dry caramel",{"note":507,"swap":508,"original":509},"This gives a darker, more molasses-heavy bar. It is a deviation rather than the standard, and it browns faster, so watch the pan closely.","Half white sugar, half soft brown sugar","White sugar","nkate-cake","Nkate Cake (Ghanaian Peanut Brittle)","Nkate Cake","Nkate cake","ghana","Nationwide",12,15,40,"easy",[521,522],"snack","dessert",[524,525,526,527],"vegan","vegetarian","gluten-free","dairy-free",[453],[530,533,535,537],{"alt":531,"src":532},"Broken slabs of dark Ghanaian nkate cake peanut brittle showing whole roasted groundnuts set in caramel","\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero.jpg",{"alt":531,"src":534},"\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero-16x9.jpg",{"alt":531,"src":536},"\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero-4x3.jpg",{"alt":531,"src":538},"\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero-1x1.jpg",[540,541,542,543,544,545,546],"nkate cake","peanut brittle","ghanaian snack","groundnut caramel","street snack","two ingredient sweet","twi","2026-08-20","dishroute-kitchen","Roasted groundnuts locked into dark caramel and cut into slabs while still warm. Two ingredients, no butter, no syrup, and a fixture at every lorry station in Ghana.",{"en":551},"\u002Frecipe\u002Fnkate-cake",{"items":553,"total":560,"page":461,"limit":776,"hasMore":828},[554,587,616,650,677,687,716,744,772,802],{"slug":555,"title":556,"shortTitle":557,"nativeName":557,"countrySlug":514,"region":558,"baseServings":559,"prepMinutes":560,"cookMinutes":561,"difficulty":562,"course":563,"diet":565,"mainIngredients":567,"images":570,"keywords":580,"publishedAt":547,"updatedAt":547,"authorSlug":548},"banku","Banku (Ghanaian Fermented Corn and Cassava Dough)","Banku","Greater Accra and Volta",4,10,35,"medium",[564],"side",[524,525,526,527,566],"nut-free",[568,569],"cornmeal","cassava",[571,574,576,578],{"alt":572,"src":573},"Two smooth white balls of Ghanaian banku on a plate with grilled tilapia and red ground pepper sauce","\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero.jpg",{"alt":572,"src":575},"\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero-16x9.jpg",{"alt":572,"src":577},"\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero-4x3.jpg",{"alt":572,"src":579},"\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero-1x1.jpg",[555,581,582,583,584,585,586],"fermented corn dough","ghanaian swallow","grilled tilapia","okro stew","ga food","cassava dough",{"slug":588,"title":589,"shortTitle":590,"nativeName":591,"countrySlug":514,"region":592,"baseServings":559,"prepMinutes":593,"cookMinutes":561,"difficulty":594,"course":595,"diet":596,"mainIngredients":597,"images":599,"keywords":609,"publishedAt":547,"updatedAt":547,"authorSlug":548},"ghanaian-fufu","Fufu (Ghanaian Pounded Cassava and Plantain)","Fufu","Fufuo","Ashanti and the Akan south",20,"hard",[564],[524,525,526,527,566],[569,598],"plantain",[600,603,605,607],{"alt":601,"src":602},"Smooth pale ball of Ghanaian fufu sitting in a bowl of soup with meat resting on top","\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero.jpg",{"alt":601,"src":604},"\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero-16x9.jpg",{"alt":601,"src":606},"\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero-4x3.jpg",{"alt":601,"src":608},"\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero-1x1.jpg",[610,611,612,582,613,614,615],"fufu","pounded cassava","green plantain","akan food","waduro","west african staple",{"slug":617,"title":618,"shortTitle":619,"nativeName":620,"countrySlug":514,"region":515,"baseServings":621,"prepMinutes":593,"cookMinutes":622,"restMinutes":560,"difficulty":562,"course":623,"diet":625,"mainIngredients":627,"images":632,"keywords":642,"publishedAt":547,"updatedAt":547,"authorSlug":548},"ghanaian-jollof-rice","Ghana Jollof (Aromatic Rice Cooked in Its Own Stew)","Ghana Jollof","Jollof",6,55,[624],"main",[526,527,626],"halal-friendly",[628,629,630,631],"jasmine-rice","tomato","bell-pepper","scotch-bonnet",[633,636,638,640],{"alt":634,"src":635},"Pot of orange Ghanaian jollof rice with separate grains, served with fried plantain and dark shito on the side","\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero.jpg",{"alt":634,"src":637},"\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero-16x9.jpg",{"alt":634,"src":639},"\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero-4x3.jpg",{"alt":634,"src":641},"\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero-1x1.jpg",[643,644,645,646,647,648,649],"jollof rice","ghana jollof","west african rice","one pot rice","scotch bonnet","jollof wars","party rice",{"slug":651,"title":652,"shortTitle":653,"nativeName":653,"countrySlug":514,"region":654,"baseServings":559,"prepMinutes":517,"cookMinutes":517,"restMinutes":517,"difficulty":519,"course":655,"diet":657,"mainIngredients":658,"images":660,"keywords":670,"publishedAt":547,"updatedAt":547,"authorSlug":548},"kelewele","Kelewele (Ghanaian Spiced Fried Plantain)","Kelewele","Greater Accra",[656,521],"street-food",[524,525,526,527],[598,659],"ginger",[661,664,666,668],{"alt":662,"src":663},"Paper cone of dark caramelised Ghanaian kelewele plantain cubes topped with roasted groundnuts","\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero.jpg",{"alt":662,"src":665},"\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero-16x9.jpg",{"alt":662,"src":667},"\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero-4x3.jpg",{"alt":662,"src":669},"\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero-1x1.jpg",[651,671,672,673,674,675,676],"spiced fried plantain","ghanaian street food","ginger chili plantain","accra snack","vegan snack","groundnuts",{"slug":510,"title":511,"shortTitle":512,"nativeName":513,"countrySlug":514,"region":515,"baseServings":516,"prepMinutes":517,"cookMinutes":517,"restMinutes":518,"difficulty":519,"course":678,"diet":679,"mainIngredients":680,"images":681,"keywords":686,"publishedAt":547,"updatedAt":547,"authorSlug":548},[521,522],[524,525,526,527],[453],[682,683,684,685],{"alt":531,"src":532},{"alt":531,"src":534},{"alt":531,"src":536},{"alt":531,"src":538},[540,541,542,543,544,545,546],{"slug":688,"title":689,"shortTitle":690,"nativeName":690,"countrySlug":514,"region":691,"baseServings":621,"prepMinutes":517,"cookMinutes":692,"difficulty":562,"course":693,"diet":695,"mainIngredients":696,"images":699,"keywords":709,"publishedAt":547,"updatedAt":547,"authorSlug":548},"ghanaian-groundnut-soup","Nkatenkwan (Ghanaian Groundnut Soup with Chicken)","Nkatenkwan","Ashanti",75,[694,624],"soup",[526,527,626],[697,698,629,659],"peanut-butter","chicken",[700,703,705,707],{"alt":701,"src":702},"Thick orange-brown Ghanaian groundnut soup with chicken on the bone and a film of oil on the surface","\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero.jpg",{"alt":701,"src":704},"\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero-16x9.jpg",{"alt":701,"src":706},"\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero-4x3.jpg",{"alt":701,"src":708},"\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero-1x1.jpg",[710,711,712,713,610,714,715],"groundnut soup","nkatenkwan","peanut soup","ghanaian soup","chicken soup","west african peanut",{"slug":717,"title":718,"shortTitle":719,"nativeName":719,"countrySlug":514,"region":720,"baseServings":559,"prepMinutes":517,"cookMinutes":721,"difficulty":519,"course":722,"diet":723,"mainIngredients":724,"images":727,"keywords":737,"publishedAt":547,"updatedAt":547,"authorSlug":548},"ghanaian-light-soup","Nkrakra (Ghanaian Light Tomato and Ginger Soup)","Nkrakra","Ashanti and nationwide",95,[694],[526,527,626,566],[725,629,659,726],"goat","onion",[728,731,733,735],{"alt":729,"src":730},"Bowl of clear orange-red Ghanaian light soup with goat on the bone and a ball of fufu half submerged","\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero.jpg",{"alt":729,"src":732},"\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero-16x9.jpg",{"alt":729,"src":734},"\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero-4x3.jpg",{"alt":729,"src":736},"\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero-1x1.jpg",[738,739,740,741,742,743,647],"light soup","nkrakra","ghanaian goat soup","ginger broth","oil free soup","fufu soup",{"slug":745,"title":746,"shortTitle":747,"nativeName":748,"countrySlug":514,"region":749,"baseServings":559,"prepMinutes":517,"cookMinutes":750,"difficulty":519,"course":751,"diet":752,"mainIngredients":753,"images":754,"keywords":764,"publishedAt":547,"updatedAt":547,"authorSlug":548},"red-red","Red Red (Ghanaian Bean Stew with Fried Plantain)","Red Red","Red red","Southern Ghana",65,[624],[524,525,526,527],[598,629,726,631],[755,758,760,762],{"alt":756,"src":757},"Bowl of rust-red Ghanaian cowpea stew beside golden fried ripe plantain slices and a scattering of gari","\u002Fimages\u002Frecipes\u002Fred-red\u002Fhero.jpg",{"alt":756,"src":759},"\u002Fimages\u002Frecipes\u002Fred-red\u002Fhero-16x9.jpg",{"alt":756,"src":761},"\u002Fimages\u002Frecipes\u002Fred-red\u002Fhero-4x3.jpg",{"alt":756,"src":763},"\u002Fimages\u002Frecipes\u002Fred-red\u002Fhero-1x1.jpg",[765,766,767,768,769,770,771],"red red","ghanaian bean stew","black-eyed peas","red palm oil","fried plantain","vegan west african","gari",{"slug":773,"title":774,"shortTitle":775,"nativeName":775,"countrySlug":514,"region":654,"baseServings":776,"prepMinutes":777,"cookMinutes":721,"difficulty":562,"course":778,"diet":780,"mainIngredients":782,"images":785,"keywords":795,"publishedAt":547,"updatedAt":547,"authorSlug":548},"shito","Shito (Ghanaian Black Chili and Smoked Fish Sauce)","Shito",24,25,[779],"sauce",[526,527,781,566],"pescatarian",[783,726,784,659],"dried-shrimp","chili-flakes",[786,789,791,793],{"alt":787,"src":788},"Jar of near-black Ghanaian shito chili sauce under a layer of dark oil, with a spoonful beside it","\u002Fimages\u002Frecipes\u002Fshito\u002Fhero.jpg",{"alt":787,"src":790},"\u002Fimages\u002Frecipes\u002Fshito\u002Fhero-16x9.jpg",{"alt":787,"src":792},"\u002Fimages\u002Frecipes\u002Fshito\u002Fhero-4x3.jpg",{"alt":787,"src":794},"\u002Fimages\u002Frecipes\u002Fshito\u002Fhero-1x1.jpg",[773,796,797,798,799,800,801],"ghanaian pepper sauce","black chili sauce","dried shrimp","smoked fish","condiment","ga cooking",{"slug":803,"title":804,"shortTitle":805,"nativeName":805,"countrySlug":514,"region":654,"baseServings":621,"prepMinutes":517,"cookMinutes":806,"restMinutes":560,"difficulty":562,"course":807,"diet":809,"mainIngredients":810,"images":813,"keywords":823,"publishedAt":547,"updatedAt":547,"authorSlug":548},"ghanaian-waakye","Waakye (Ghanaian Rice and Beans Cooked with Sorghum Leaves)","Waakye",70,[624,808],"breakfast",[525,526,527],[811,812],"rice","eggs",[814,817,819,821],{"alt":815,"src":816},"Plate of red-brown Ghanaian waakye rice and beans topped with gari, a halved 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