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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":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":502,"pronunciation":525,"substitutions":526,"slug":539,"title":540,"shortTitle":541,"nativeName":542,"countrySlug":543,"region":544,"baseServings":433,"prepMinutes":545,"cookMinutes":546,"restMinutes":547,"difficulty":548,"course":549,"diet":552,"mainIngredients":558,"images":559,"keywords":569,"publishedAt":575,"updatedAt":575,"authorSlug":576,"summary":577,"localeSlug":539,"alternates":578},[394,397,400,403,406],{"answer":395,"question":396},"Guandú is the pigeon pea, a small legume grown across the tropics and known as gandules in Puerto Rico. Canned pigeon peas work perfectly well — drain and rinse them, and add them along with the rice since they are already cooked. Fresh or frozen green ones have a firmer, grassier character if you can find them at a Latin or Caribbean grocer.","What are guandú and can I use canned ones?",{"answer":398,"question":399},"Usually too much liquid, or rice that was not rinsed. Coconut milk is thicker than water, so it needs slightly less volume than a standard rice ratio, and unrinsed grains release starch that glues everything together. Rinse until the water runs nearly clear and measure the liquid carefully.","Why is my coconut rice sticky or gummy?",{"answer":401,"question":402},"You can, but the rice will taste thinner and less rounded, because most of the flavour lives in the coconut fat. If light coconut milk is what you have, use it in place of both the coconut milk and the stock so at least the coconut character is not diluted twice over.","Can I make this with light coconut milk?",{"answer":404,"question":405},"As written, yes — it uses only rice, coconut milk, pigeon peas, vegetables and herbs, with vegetable stock. The common holiday variation with salt pork or bacon is not, and neither is any version cooked in chicken stock, so check which one you are being served.","Is this dish vegan?",{"answer":407,"question":408},"Coconut milk contains sugar and scorches more readily than water. Use a heavy pot, drop the heat to the lowest setting the moment the liquid comes to a boil, and cover tightly. A lightly browned, crisp layer at the base is not a mistake, though — many cooks consider it the best part and serve it deliberately.","How do I stop the bottom from burning?",[410,411,412,413,414,415],"Rinse the rice for this one until the water runs almost clear — here you want separate grains, the opposite of guacho.","Shake the coconut milk can hard before opening, or whisk the solid cap into the liquid; unmixed fat makes greasy patches.","Once the lid is on, do not lift it or stir. Every peek costs steam and gives you unevenly cooked rice.","If using dried pigeon peas, boil them separately until just tender first — they will never soften properly in coconut milk.","Let the pot rest off the heat for ten minutes before fluffing, so the grains firm up instead of tearing.","Fluff with a fork, from the edges inward, never with a spoon that compacts the rice.","🥥","Arroz con guandú y coco is white rice cooked in coconut milk instead of water, with pigeon peas stirred through and culantro giving it a green, herbal edge. Done right the grains stay separate and glossy rather than sticky, the coconut reads as a background sweetness rather than a dessert flavour, and the peas hold their shape with a firm, almost chestnut bite. It is the rice Panamanians put on the table at Christmas, at birthdays and at any Sunday lunch that matters, usually next to roast pork or chicken — but on its own it is a full vegetarian plate, since the peas and rice together do the work of a main. The technique is simple; the discipline is in not stirring it once the lid goes on.","Guandú — pigeon pea, called gandules in Puerto Rico and toor dal in India — travelled from Africa to the Caribbean and became one of the region's defining legumes. In Panama it grows in dooryards and on farm edges, and the fresh green pods come into season around November and December, which is precisely why this rice became Christmas food. Fresh guandú, still soft and grassy, is a different ingredient from the dried or canned version, and Panamanians who grew up on it are quick to say so.\n\nThe coconut half of the dish belongs to the Caribbean side of the country. Colón and Bocas del Toro were shaped by Afro-Antillean communities — many of them descendants of West Indian workers who arrived for the railway and the canal — and coconut milk runs through that kitchen the way cream runs through Normandy. Grating and pressing fresh coconut for its milk was ordinary domestic work within living memory; canned coconut milk is now standard in city kitchens and nobody pretends otherwise.\n\nAt a Panamanian holiday table this rice sits alongside tamales, ropa vieja or a roast, and it is the dish people go back to for a second spoonful. It also travels well and reheats without complaint, so it appears at potlucks, church suppers and beach picnics all year. The version below uses canned or frozen guandú, because fresh pods are hard to find outside Panama, and adjusts the liquid accordingly — dried peas drink far more coconut milk than fresh ones and will leave you with dry rice if you cook them the same way.","Keeps 4 days refrigerated in a sealed container. The coconut fat firms up cold and the rice hardens, so reheat covered with a tablespoon of water per portion, either in a pan over low heat or in the microwave, until steam comes through. It freezes acceptably for 2 months, though the peas soften noticeably. Cool it fully before refrigerating: rice left warm at room temperature for hours is one of the few genuine food-safety risks in a home kitchen.",[421,422,423,424],"Coconut milk and stock are balanced so the rice tastes rounded rather than sweet like a dessert.","Uses the achiote-and-sofrito base that Panamanian cooks actually build under this rice.","Clear guidance for fresh, frozen, canned and dried pigeon peas, which all need different liquid.","Naturally vegetarian and vegan as written, with no substitutions needed to get there.",[426,427,428],"Heavy lidded pot or rice pot","Fine sieve for rinsing rice","Fork for fluffing",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},16,82,8,4,620,13,520,[438],"Roast pork or stewed chicken at Christmas — or on its own with fried ripe plantain and a slice of white cheese.",[440,443,446],{"name":441,"description":442},"With coconut oil and titijé","Some Caribbean-coast cooks fry the sofrito in coconut oil and cook the coconut milk down first until the solids brown, which gives the rice a toasted, almost caramel depth.",{"name":444,"description":445},"Arroz con guandú sin coco","The inland version made with stock instead of coconut milk. Drier, herbier and more savoury, and the standard everyday form outside Colón.",{"name":447,"description":448},"With salted pork","A common holiday upgrade: diced salt pork or bacon rendered before the sofrito, which makes the rice richer and no longer vegetarian.",[450,456,461,464,468,472,476,481,484,488,492,495,499],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},2,"olive-oil","oil or coconut oil","tbsp","For the base",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},1,"onion","onion, finely chopped","piece",{"qty":457,"ref":462,"name":463,"unit":460,"group":455},"bell-pepper","green bell pepper, finely chopped",{"qty":433,"ref":465,"name":466,"unit":467,"group":455},"garlic","garlic, finely chopped","clove",{"qty":457,"ref":469,"name":470,"unit":471,"group":455},"achiote","achiote powder","tsp",{"qty":473,"ref":474,"name":475,"unit":460,"group":455},5,"culantro","culantro leaves, chopped",{"qty":477,"name":478,"unit":479,"group":480},400,"pigeon peas (guandú), fresh, frozen or canned and drained","g","For the rice",{"qty":477,"ref":482,"name":483,"unit":479,"group":480},"rice","long-grain white rice, rinsed until the water runs clear",{"qty":477,"ref":485,"name":486,"unit":487,"group":480},"coconut-milk","full-fat coconut milk, well shaken","ml",{"qty":489,"ref":490,"name":491,"unit":487,"group":480},350,"stock","vegetable stock or water",{"qty":493,"name":494,"unit":471,"group":480},1.5,"fine salt",{"qty":496,"ref":497,"name":498,"unit":471,"group":480},0.5,"oregano","dried oregano",{"qty":457,"ref":500,"name":501,"unit":460,"group":480,"optional":8},"habanero","ají chombo or habanero, left whole",[503,507,510,513,518,522],{"text":504,"title":505,"timerSeconds":506},"Heat the oil in a heavy lidded pot over medium heat and cook the onion and bell pepper for 6 minutes until soft and translucent with no bite. Stir in the garlic, achiote and chopped culantro and cook one minute more, until the pot turns orange and smells strongly herbal.","Build the sofrito",360,{"text":508,"title":509},"Add the pigeon peas and stir for 2 minutes so they take on the colour of the base. If you are using dried peas, they must already be boiled until just tender — they will not soften in coconut milk.","Warm the peas",{"text":511,"title":512},"Stir in {qty:rice} of rinsed rice, then pour in the coconut milk and stock, add the salt, oregano and the whole chile if using, and stir once to level the surface. Taste the liquid now: it should be noticeably salty, since the rice will absorb all of it.","Add rice and liquid",{"tip":514,"text":515,"title":516,"timerSeconds":517},"If your lid is loose, lay a sheet of foil under it. Escaping steam is the usual reason for crunchy grains on top.","Bring to a full boil uncovered, then immediately turn the heat to the lowest setting, cover tightly and cook 20 minutes. Do not lift the lid or stir at any point — every peek releases the steam that cooks the top layer.","Simmer covered",1200,{"text":519,"title":520,"timerSeconds":521},"Take the pot off the heat and leave it covered for 10 minutes. The grains finish absorbing the last of the liquid and firm up during this rest, which is why fluffing straight off the flame tears them.","Rest off the heat",600,{"text":523,"title":524},"Remove the chile, then fluff with a fork from the edges toward the middle, lifting rather than stirring. The grains should be separate, glossy and pale orange, with the peas whole and studded through. Serve warm.","Fluff and serve","ah-RROHS kohn gwahn-DOO ee KOH-koh",[527,531,535],{"note":528,"swap":529,"original":530},"Canned peas are already soft, so add them at the same time as the rice and expect a slightly softer bite. Frozen ones are closest to fresh.","Canned or frozen pigeon peas, drained and rinsed","Fresh pigeon peas (guandú)",{"note":532,"swap":533,"original":534},"Not traditional, but they hold their shape in coconut milk the same way. Black-eyed peas are the closer match in texture and cooking time.","Black-eyed peas or small red beans","Pigeon peas",{"note":536,"swap":537,"original":538},"Add cilantro in the last five minutes rather than at the start, since it loses its aroma over a long covered simmer.","A large handful of cilantro, stems included","Culantro","panamanian-arroz-con-guandu","Arroz con Guandú y Coco (Coconut Rice with Pigeon Peas)","Arroz con Guandú y Coco","Arroz con guandú y coco","panama","Colón and the Caribbean coast",15,30,10,"medium",[550,551],"main","side",[553,554,555,556,557],"vegetarian","vegan","dairy-free","gluten-free","nut-free",[482,485,474],[560,563,565,567],{"alt":561,"src":562},"Bowl of pale orange coconut rice studded with green pigeon peas and flecks of chopped herb","\u002Fimages\u002Frecipes\u002Fpanamanian-arroz-con-guandu\u002Fhero.jpg",{"alt":561,"src":564},"\u002Fimages\u002Frecipes\u002Fpanamanian-arroz-con-guandu\u002Fhero-16x9.jpg",{"alt":561,"src":566},"\u002Fimages\u002Frecipes\u002Fpanamanian-arroz-con-guandu\u002Fhero-4x3.jpg",{"alt":561,"src":568},"\u002Fimages\u002Frecipes\u002Fpanamanian-arroz-con-guandu\u002Fhero-1x1.jpg",[570,571,572,573,574,554],"arroz con guandu","coconut rice","pigeon peas","panamanian","christmas rice","2026-08-20","dishroute-kitchen","Rice simmered in coconut milk with pigeon peas and culantro until every grain is separate, sweet and faintly nutty. Panama's Christmas rice, and a complete meatless plate.",{"en":579},"\u002Frecipe\u002Fpanamanian-arroz-con-guandu",{"items":581,"total":547,"page":457,"limit":852,"hasMore":853},[582,592,625,656,690,716,744,769,796,825],{"slug":539,"title":540,"shortTitle":541,"nativeName":542,"countrySlug":543,"region":544,"baseServings":433,"prepMinutes":545,"cookMinutes":546,"restMinutes":547,"difficulty":548,"course":583,"diet":584,"mainIngredients":585,"images":586,"keywords":591,"publishedAt":575,"updatedAt":575,"authorSlug":576},[550,551],[553,554,555,556,557],[482,485,474],[587,588,589,590],{"alt":561,"src":562},{"alt":561,"src":564},{"alt":561,"src":566},{"alt":561,"src":568},[570,571,572,573,574,554],{"slug":593,"title":594,"shortTitle":595,"nativeName":595,"countrySlug":543,"region":596,"baseServings":433,"prepMinutes":597,"cookMinutes":598,"difficulty":548,"course":599,"diet":603,"mainIngredients":604,"images":608,"keywords":618,"publishedAt":575,"updatedAt":575,"authorSlug":576},"panamanian-carimanolas","Carimañolas (Panamanian Stuffed Cassava Fritters)","Carimañolas","Panama City and the Caribbean coast",40,45,[600,601,602],"street-food","snack","breakfast",[556,555],[605,606,607],"cassava","ground-beef","eggs",[609,612,614,616],{"alt":610,"src":611},"Golden torpedo-shaped cassava fritters, one broken open to show seasoned ground beef filling","\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero.jpg",{"alt":610,"src":613},"\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero-16x9.jpg",{"alt":610,"src":615},"\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero-4x3.jpg",{"alt":610,"src":617},"\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero-1x1.jpg",[619,620,621,622,623,624],"carimanolas","cassava fritters","yuca","panamanian street food","ground beef","deep fried",{"slug":626,"title":627,"shortTitle":628,"nativeName":629,"countrySlug":543,"region":630,"baseServings":433,"prepMinutes":631,"cookMinutes":9,"restMinutes":598,"difficulty":632,"course":633,"diet":635,"mainIngredients":637,"images":640,"keywords":650,"publishedAt":655,"updatedAt":655,"authorSlug":576},"panamanian-ceviche-de-corvina","Ceviche de Corvina (Panamanian Lime-Cured Sea Bass)","Ceviche de Corvina","Ceviche de corvina","Panama City and the Pacific coast",25,"easy",[634,600],"appetizer",[636,556,555],"pescatarian",[638,639,458,474],"sea-bass","lime",[641,644,646,648],{"alt":642,"src":643},"Cubes of white fish cured in lime with sliced onion, celery and chopped culantro in a cup with crackers","\u002Fimages\u002Frecipes\u002Fpanamanian-ceviche-de-corvina\u002Fhero.jpg",{"alt":642,"src":645},"\u002Fimages\u002Frecipes\u002Fpanamanian-ceviche-de-corvina\u002Fhero-16x9.jpg",{"alt":642,"src":647},"\u002Fimages\u002Frecipes\u002Fpanamanian-ceviche-de-corvina\u002Fhero-4x3.jpg",{"alt":642,"src":649},"\u002Fimages\u002Frecipes\u002Fpanamanian-ceviche-de-corvina\u002Fhero-1x1.jpg",[651,652,573,653,474,654],"ceviche","corvina","lime cured fish","no cook","2026-08-21",{"slug":657,"title":658,"shortTitle":659,"nativeName":660,"countrySlug":543,"region":661,"baseServings":662,"prepMinutes":545,"cookMinutes":663,"restMinutes":664,"difficulty":632,"course":665,"diet":667,"mainIngredients":668,"images":673,"keywords":683,"publishedAt":655,"updatedAt":655,"authorSlug":576},"panamanian-chicheme","Chicheme (Panamanian Cracked Corn and Milk Drink)","Chicheme","Chicheme chorrerano","La Chorrera, Panamá Oeste",6,75,180,[666,601],"drink",[553,556],[669,670,671,672],"corn","milk","condensed-milk","cinnamon",[674,677,679,681],{"alt":675,"src":676},"A tall cup of thick cold corn and milk drink with visible white kernels and grated nutmeg on top","\u002Fimages\u002Frecipes\u002Fpanamanian-chicheme\u002Fhero.jpg",{"alt":675,"src":678},"\u002Fimages\u002Frecipes\u002Fpanamanian-chicheme\u002Fhero-16x9.jpg",{"alt":675,"src":680},"\u002Fimages\u002Frecipes\u002Fpanamanian-chicheme\u002Fhero-4x3.jpg",{"alt":675,"src":682},"\u002Fimages\u002Frecipes\u002Fpanamanian-chicheme\u002Fhero-1x1.jpg",[684,685,686,687,688,689],"chicheme","panamanian drink","corn drink","la chorrera","condensed milk","cold drink",{"slug":691,"title":692,"shortTitle":693,"nativeName":694,"countrySlug":543,"region":695,"baseServings":433,"prepMinutes":631,"cookMinutes":597,"difficulty":548,"course":696,"diet":697,"mainIngredients":698,"images":701,"keywords":711,"publishedAt":575,"updatedAt":575,"authorSlug":576},"panamanian-guacho-de-mariscos","Guacho de Mariscos (Panamanian Soupy Seafood Rice)","Guacho de Mariscos","Guacho de mariscos","Darién and Colón",[550],[636,555,556],[482,699,700,485],"shrimp","squid",[702,705,707,709],{"alt":703,"src":704},"Thick soupy orange rice in a heavy pot with shrimp, squid rings and open clams on top","\u002Fimages\u002Frecipes\u002Fpanamanian-guacho-de-mariscos\u002Fhero.jpg",{"alt":703,"src":706},"\u002Fimages\u002Frecipes\u002Fpanamanian-guacho-de-mariscos\u002Fhero-16x9.jpg",{"alt":703,"src":708},"\u002Fimages\u002Frecipes\u002Fpanamanian-guacho-de-mariscos\u002Fhero-4x3.jpg",{"alt":703,"src":710},"\u002Fimages\u002Frecipes\u002Fpanamanian-guacho-de-mariscos\u002Fhero-1x1.jpg",[712,713,573,714,699,715],"guacho","seafood rice","coconut milk","one pot",{"slug":717,"title":718,"shortTitle":719,"nativeName":719,"countrySlug":543,"region":720,"baseServings":433,"prepMinutes":721,"cookMinutes":721,"restMinutes":597,"difficulty":632,"course":722,"diet":724,"mainIngredients":725,"images":728,"keywords":738,"publishedAt":575,"updatedAt":575,"authorSlug":576},"panamanian-hojaldras","Hojaldras (Panamanian Fried Breakfast Dough)","Hojaldras","Nationwide",20,[602,723,600],"bread",[553,557],[726,727,670],"flour","yeast",[729,732,734,736],{"alt":730,"src":731},"Puffed golden rounds of fried dough piled on a plate beside slices of white cheese","\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero.jpg",{"alt":730,"src":733},"\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero-16x9.jpg",{"alt":730,"src":735},"\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero-4x3.jpg",{"alt":730,"src":737},"\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero-1x1.jpg",[739,740,741,742,743,553],"hojaldras","fried dough","panamanian breakfast","fry bread","queso blanco",{"slug":745,"title":746,"shortTitle":747,"nativeName":748,"countrySlug":543,"region":720,"baseServings":433,"prepMinutes":545,"cookMinutes":631,"difficulty":632,"course":749,"diet":750,"mainIngredients":751,"images":753,"keywords":763,"publishedAt":655,"updatedAt":655,"authorSlug":576},"panamanian-patacones","Patacones Panameños (Twice-Fried Green Plantains)","Patacones Panameños","Patacones",[551,601,600],[553,554,556,555],[752,465],"plantain",[754,757,759,761],{"alt":755,"src":756},"Golden flattened discs of twice-fried green plantain with crisp ragged edges piled on a plate with lime","\u002Fimages\u002Frecipes\u002Fpanamanian-patacones\u002Fhero.jpg",{"alt":755,"src":758},"\u002Fimages\u002Frecipes\u002Fpanamanian-patacones\u002Fhero-16x9.jpg",{"alt":755,"src":760},"\u002Fimages\u002Frecipes\u002Fpanamanian-patacones\u002Fhero-4x3.jpg",{"alt":755,"src":762},"\u002Fimages\u002Frecipes\u002Fpanamanian-patacones\u002Fhero-1x1.jpg",[764,765,766,573,767,768],"patacones","tostones","green plantain","fried plantain","side dish",{"slug":770,"title":771,"shortTitle":772,"nativeName":773,"countrySlug":543,"region":774,"baseServings":433,"prepMinutes":721,"cookMinutes":775,"difficulty":632,"course":776,"diet":777,"mainIngredients":778,"images":781,"keywords":791,"publishedAt":575,"updatedAt":575,"authorSlug":576},"panamanian-ropa-vieja","Ropa Vieja Panameña (Shredded Beef in Criollo Sauce)","Ropa Vieja Panameña","Ropa vieja panameña","Panama City and the interior",120,[550],[555,556],[779,780,462,474],"beef-chuck","tomato",[782,785,787,789],{"alt":783,"src":784},"Mound of shredded beef in red tomato sauce with pepper strips, spooned over white rice","\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero.jpg",{"alt":783,"src":786},"\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero-16x9.jpg",{"alt":783,"src":788},"\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero-4x3.jpg",{"alt":783,"src":790},"\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero-1x1.jpg",[792,793,573,794,474,795],"ropa vieja","shredded beef","criollo sauce","latin american stew",{"slug":797,"title":798,"shortTitle":799,"nativeName":800,"countrySlug":543,"region":801,"baseServings":662,"prepMinutes":631,"cookMinutes":802,"difficulty":548,"course":803,"diet":805,"mainIngredients":806,"images":809,"keywords":819,"publishedAt":575,"updatedAt":575,"authorSlug":576},"panamanian-sancocho","Sancocho de Gallina (Hen and Yam Soup with Culantro)","Sancocho de Gallina","Sancocho de gallina panameño","Azuero Peninsula",150,[804,550],"soup",[555,556,557],[807,808,474,458],"chicken","yam",[810,813,815,817],{"alt":811,"src":812},"Deep bowl of cloudy chicken broth with a bone-in hen piece, white yam chunks and chopped green herb","\u002Fimages\u002Frecipes\u002Fpanamanian-sancocho\u002Fhero.jpg",{"alt":811,"src":814},"\u002Fimages\u002Frecipes\u002Fpanamanian-sancocho\u002Fhero-16x9.jpg",{"alt":811,"src":816},"\u002Fimages\u002Frecipes\u002Fpanamanian-sancocho\u002Fhero-4x3.jpg",{"alt":811,"src":818},"\u002Fimages\u002Frecipes\u002Fpanamanian-sancocho\u002Fhero-1x1.jpg",[820,821,822,823,474,824],"sancocho","panamanian soup","hen soup","name yam","hangover cure",{"slug":826,"title":827,"shortTitle":828,"nativeName":829,"countrySlug":543,"region":830,"baseServings":662,"prepMinutes":597,"cookMinutes":663,"restMinutes":721,"difficulty":831,"course":832,"diet":833,"mainIngredients":834,"images":837,"keywords":847,"publishedAt":575,"updatedAt":575,"authorSlug":576},"panamanian-tamal-de-olla","Tamal de Olla (Panamanian Baked Corn Masa Casserole)","Tamal de Olla","Tamal de olla","Panama City and Los Santos","hard",[550],[556,555],[835,807,836,469],"masa-harina","olives",[838,841,843,845],{"alt":839,"src":840},"Baked orange corn masa casserole cut open to show a layer of shredded chicken with olives and raisins","\u002Fimages\u002Frecipes\u002Fpanamanian-tamal-de-olla\u002Fhero.jpg",{"alt":839,"src":842},"\u002Fimages\u002Frecipes\u002Fpanamanian-tamal-de-olla\u002Fhero-16x9.jpg",{"alt":839,"src":844},"\u002Fimages\u002Frecipes\u002Fpanamanian-tamal-de-olla\u002Fhero-4x3.jpg",{"alt":839,"src":846},"\u002Fimages\u002Frecipes\u002Fpanamanian-tamal-de-olla\u002Fhero-1x1.jpg",[848,849,850,469,807,851],"tamal de olla","panamanian tamal","masa casserole","christmas food",24,false,1788563766560]