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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":489,"pronunciation":513,"substitutions":514,"slug":527,"title":528,"shortTitle":529,"nativeName":530,"countrySlug":531,"region":532,"baseServings":533,"prepMinutes":534,"cookMinutes":535,"restMinutes":536,"difficulty":537,"course":538,"diet":541,"mainIngredients":544,"images":545,"keywords":555,"publishedAt":562,"updatedAt":562,"authorSlug":563,"summary":564,"localeSlug":527,"alternates":565},[394,397,400,403,406],{"answer":395,"question":396},"Dried white field corn, known in Panama as maíz pilado — kernels that have had the hull removed by pounding but are not cooked in lime the way Mexican nixtamal is. Sold dried, it needs an overnight soak and a long simmer. Tinned white hominy is the closest widely available substitute and needs only a short simmer.","What kind of corn is used in chicheme?",{"answer":398,"question":399},"No. Chicheme is an unfermented sweet corn and milk drink, served cold and safe for children. It is sometimes confused with chicha fuerte, a separate Panamanian drink made by fermenting corn, which is alcoholic and is traditionally made in Indigenous communities for ceremonies and celebrations.","Is chicheme alcoholic?",{"answer":401,"question":402},"La Chorrera is a maize-growing town on the highway west of Panama City, and the drink is so identified with it that Panamanians commonly call it chicheme chorrerano. Roadside stands along that stretch sell it by the cup to people driving to the beaches and the interior, and the town runs an annual festival in its honour.","Why is chicheme associated with La Chorrera?",{"answer":404,"question":405},"Both versions exist and both are traditional. A thinner chicheme is drunk from a bottle or a bag with a wide straw, while the thick roadside version is served in a cup with a spoon and eaten like a cold porridge. The difference is simply how much milk goes in at the end, so you can set the consistency yourself.","Should chicheme be drunk or eaten with a spoon?",{"answer":407,"question":408},"Yes. Replace the milk and condensed milk with full-fat coconut milk and a little more sugar, which is close to how it is often made on Panama's Caribbean coast where coconut milk is a standard cooking liquid. The result is slightly heavier and reads more tropical, but the method and the spicing are unchanged.","Can chicheme be made without dairy?",[410,411,412,413,414,415],"Soak the corn at least 8 hours in plenty of cold water. Under-soaked kernels stay chalky at the centre no matter how long you simmer them.","Simmer the corn in water alone, not milk — milk added at the start scorches on the base of the pot and turns the whole batch bitter.","Keep the pot at a bare tremble. A hard boil bursts the kernels into starch and gives you paste rather than a drink with texture.","Add salt early. A quarter teaspoon in the corn water is what stops the finished chicheme tasting like sweetened milk.","Chill it thoroughly before judging the sweetness — cold blunts sugar, and a mixture that tastes right warm will taste thin at fridge temperature.","Expect it to thicken overnight as the corn keeps absorbing. Hold back some milk and stir it in just before serving.","🥛","Chicheme sits somewhere between a drink and a pudding, and Panamanians are comfortable with that. Dried white corn is soaked overnight and simmered until the kernels split and go tender but still have a bite, then the pot is loosened with milk, sweetened with sugar and condensed milk, and spiced with cinnamon and a grating of nutmeg. It is chilled hard and served in a tall cup with a spoon, or in a plastic bag with a straw wide enough to pull the corn through. The flavour is mild, milky and faintly toasted, closer to a cold rice pudding than to anything you would call a soft drink, and it is filling enough that a large cup replaces a meal.","Chicheme belongs to La Chorrera, the town on the highway west of Panama City, firmly enough that chorrerano is part of the name almost everywhere else in the country. Anyone driving out towards Coronado or the interior passes a run of roadside stands and small shops selling it by the cup, and the town holds an annual festival around it. That geography is not accidental — La Chorrera sits in a maize-growing stretch of Panamá Oeste, and the drink is built on maíz pilado, dried white field corn that has had its hull removed, which is a storable commodity rather than a perishable vegetable.\n\nThe wider family is Indigenous. Corn drinks called chicha exist across the whole of Latin America, and in Panama chicha can mean anything from a fruit squash to chicha fuerte, the fermented corn beer still made in Ngäbe and Guna communities and drunk at ceremonies. Chicheme is the sweet unfermented branch of that tree, and what makes it recognisably colonial-era rather than pre-Columbian is the dairy: milk, cane sugar and later condensed milk, all of which arrived with Spanish cattle and Spanish sugar. The cinnamon and nutmeg come from the same trade routes that made Panama a transshipment point for four centuries. So a cup of chicheme is a fairly literal record of the isthmus — Indigenous corn, European dairy, colonial spice.\n\nRecipes disagree on almost everything except the corn. Some cooks use only fresh milk and sugar and keep it thin enough to drink from a bottle; others build it thick with evaporated and condensed milk until a spoon stands up in it, which is the version sold to travellers who want it to do the job of lunch. Vanilla is common, salt is essential and often forgotten, and a few households add a strip of lemon or orange peel to the simmering corn. The one thing every version shares is that it is drunk cold. Chicheme served warm is considered a mistake, and stands keep it in coolers packed with ice all day.","Chicheme keeps 3 days covered in the fridge and is arguably better on day two, once the spice has spread through the milk. It thickens noticeably as it sits because the corn keeps taking up liquid, so stir in cold milk to loosen it back to the consistency you want before serving. Do not reheat it — it is meant to be cold, and warming dairy that has been sitting with starch tends to split. Freezing works badly: the corn turns mealy and the milk separates on thawing. If you want to prepare ahead, cook and refrigerate the corn in its liquid and add the dairy on the day.",[421,422,423,424],"Overnight soaking plus a long simmer, which is the only way dried field corn goes properly tender.","Salt goes into the corn water, so the finished drink tastes sweet rather than flat and cloying.","Milk is added after the corn is soft, so it never sits over direct heat long enough to catch.","Thickness is adjustable at the end, from drinkable to spoonable, without recooking anything.",[426,427,428,429],"Large heavy saucepan","Bowl for soaking","Wooden spoon","Jug and cups for chilling",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},8,58,3,38,250,10,340,[439],"Drunk on its own, ice cold, or alongside hojaldras or a wedge of queso blanco at breakfast.",[441,444,447],{"name":442,"description":443},"Chicheme chorrerano espeso","The thick roadside version, built with evaporated and condensed milk until it holds a spoon upright. Sold in large cups and eaten as a meal rather than sipped.",{"name":445,"description":446},"Chicheme with coconut","Coconut milk replacing part or all of the dairy, a Colón and Bocas del Toro habit that follows the Caribbean coast's general preference for coconut as a cooking liquid.",{"name":448,"description":449},"Chicha de maíz","The plainer relative: the same corn simmered and blended smooth with water and sugar, strained, and drunk thin and cold. No milk and no spice.",[451,456,460,464,469,474,478,482,487],{"qty":435,"ref":452,"name":453,"unit":454,"group":455},"corn","dried white field corn (maíz pilado), soaked overnight","g","For the corn",{"qty":457,"name":458,"unit":459,"group":455},1500,"water, for simmering","ml",{"qty":461,"name":462,"unit":463,"group":455},0.5,"salt","tsp",{"qty":465,"ref":466,"name":467,"unit":468,"group":455},2,"cinnamon","cinnamon sticks","piece",{"qty":470,"ref":471,"name":472,"unit":459,"group":473},800,"milk","whole milk, plus extra to loosen","To finish",{"qty":475,"ref":476,"name":477,"unit":459,"group":473},200,"condensed-milk","sweetened condensed milk",{"qty":479,"ref":480,"name":481,"unit":454,"group":473},80,"brown-sugar","sugar, or to taste",{"qty":483,"ref":484,"name":485,"unit":486,"group":473},1,"nutmeg","nutmeg, freshly grated","pinch",{"qty":483,"name":488,"unit":463,"group":473,"optional":8},"vanilla extract",[490,494,499,502,506,509],{"tip":491,"text":492,"title":493},"In hot weather soak it in the fridge — corn left out in the tropics can start fermenting, which is a different drink entirely.","Cover the dried corn with at least three times its volume of cold water and leave it overnight, or a minimum of 8 hours. Drain and rinse it before cooking. The kernels should have swelled visibly and feel slightly soft at the edges.","Soak the corn",{"tip":495,"text":496,"title":497,"timerSeconds":498},"Top up with hot water if the level drops below the corn. A hard boil bursts the kernels and turns the batch pasty.","Put the drained corn in a heavy pan with the water, salt and cinnamon sticks. Bring to the boil, then drop the heat until the surface barely trembles and cook uncovered for 60 to 75 minutes, until the kernels have split open and are tender with a slight chew.","Simmer until tender",4200,{"text":500,"title":501},"Crush a kernel between finger and thumb. It should collapse with no chalky core. If it resists, keep simmering in ten-minute stretches — there is no way to fix undercooked corn later, and the milk will not soften it further.","Judge the corn",{"text":503,"title":504,"timerSeconds":505},"Pull out the cinnamon sticks. Stir in the milk, condensed milk and sugar and bring the pot back to a bare simmer for 8 minutes, stirring often and scraping the base so the milk does not catch. Do not let it boil.","Add the dairy",480,{"text":507,"title":508},"Take the pan off the heat and stir in the grated nutmeg and the vanilla if using. Taste for sweetness and salt, remembering that chilling will flatten the sugar noticeably. Cool to room temperature, stirring occasionally to stop a skin forming.","Season and cool",{"text":510,"title":511,"timerSeconds":512},"Refrigerate for at least 3 hours until thoroughly cold. It will have thickened, so stir in cold milk until it pours the way you want it — loose for drinking, thick for a spoon. Serve in tall cups with a little more nutmeg grated over.","Chill and serve",10800,"chee-CHEH-meh",[515,519,523],{"note":516,"swap":517,"original":518},"Already cooked, so skip the soak and simmer it in water for only 15 minutes to soften further before adding the milk. The texture is softer and less nutty.","Tinned white hominy, drained and rinsed","Dried white field corn (maíz pilado)",{"note":520,"swap":521,"original":522},"Evaporated milk is what many Panamanian households actually use and gives a rounder, slightly caramelised flavour. Coconut milk makes a dairy-free version common on the Caribbean side.","Evaporated milk let down with water, or coconut milk","Whole milk",{"note":524,"swap":525,"original":526},"You lose some body along with the sweetness, so simmer the corn a few minutes longer or mash a spoonful of kernels against the side of the pot to thicken it.","An extra 60 g of sugar plus a splash more milk","Condensed milk","panamanian-chicheme","Chicheme (Panamanian Cracked Corn and Milk Drink)","Chicheme","Chicheme chorrerano","panama","La Chorrera, Panamá Oeste",6,15,75,180,"easy",[539,540],"drink","snack",[542,543],"vegetarian","gluten-free",[452,471,476,466],[546,549,551,553],{"alt":547,"src":548},"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":547,"src":550},"\u002Fimages\u002Frecipes\u002Fpanamanian-chicheme\u002Fhero-16x9.jpg",{"alt":547,"src":552},"\u002Fimages\u002Frecipes\u002Fpanamanian-chicheme\u002Fhero-4x3.jpg",{"alt":547,"src":554},"\u002Fimages\u002Frecipes\u002Fpanamanian-chicheme\u002Fhero-1x1.jpg",[556,557,558,559,560,561],"chicheme","panamanian drink","corn drink","la chorrera","condensed milk","cold drink","2026-08-21","dishroute-kitchen","Dried white corn simmered soft, then sweetened with milk, cinnamon and nutmeg and drunk ice cold. Thick enough to count as lunch on the road out of Panama City.",{"en":566},"\u002Frecipe\u002Fpanamanian-chicheme",{"items":568,"total":436,"page":483,"limit":843,"hasMore":844},[569,606,638,668,678,704,732,758,786,815],{"slug":570,"title":571,"shortTitle":572,"nativeName":573,"countrySlug":531,"region":574,"baseServings":575,"prepMinutes":534,"cookMinutes":576,"restMinutes":436,"difficulty":577,"course":578,"diet":581,"mainIngredients":585,"images":589,"keywords":599,"publishedAt":605,"updatedAt":605,"authorSlug":563},"panamanian-arroz-con-guandu","Arroz con Guandú y Coco (Coconut Rice with Pigeon Peas)","Arroz con Guandú y Coco","Arroz con guandú y coco","Colón and the Caribbean coast",4,30,"medium",[579,580],"main","side",[542,582,583,543,584],"vegan","dairy-free","nut-free",[586,587,588],"rice","coconut-milk","culantro",[590,593,595,597],{"alt":591,"src":592},"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":591,"src":594},"\u002Fimages\u002Frecipes\u002Fpanamanian-arroz-con-guandu\u002Fhero-16x9.jpg",{"alt":591,"src":596},"\u002Fimages\u002Frecipes\u002Fpanamanian-arroz-con-guandu\u002Fhero-4x3.jpg",{"alt":591,"src":598},"\u002Fimages\u002Frecipes\u002Fpanamanian-arroz-con-guandu\u002Fhero-1x1.jpg",[600,601,602,603,604,582],"arroz con guandu","coconut rice","pigeon peas","panamanian","christmas rice","2026-08-20",{"slug":607,"title":608,"shortTitle":609,"nativeName":609,"countrySlug":531,"region":610,"baseServings":575,"prepMinutes":611,"cookMinutes":612,"difficulty":577,"course":613,"diet":616,"mainIngredients":617,"images":621,"keywords":631,"publishedAt":605,"updatedAt":605,"authorSlug":563},"panamanian-carimanolas","Carimañolas (Panamanian Stuffed Cassava Fritters)","Carimañolas","Panama City and the Caribbean coast",40,45,[614,540,615],"street-food","breakfast",[543,583],[618,619,620],"cassava","ground-beef","eggs",[622,625,627,629],{"alt":623,"src":624},"Golden torpedo-shaped cassava fritters, one broken open to show seasoned ground beef filling","\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero.jpg",{"alt":623,"src":626},"\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero-16x9.jpg",{"alt":623,"src":628},"\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero-4x3.jpg",{"alt":623,"src":630},"\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero-1x1.jpg",[632,633,634,635,636,637],"carimanolas","cassava fritters","yuca","panamanian street food","ground beef","deep fried",{"slug":639,"title":640,"shortTitle":641,"nativeName":642,"countrySlug":531,"region":643,"baseServings":575,"prepMinutes":644,"cookMinutes":9,"restMinutes":612,"difficulty":537,"course":645,"diet":647,"mainIngredients":649,"images":653,"keywords":663,"publishedAt":562,"updatedAt":562,"authorSlug":563},"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,[646,614],"appetizer",[648,543,583],"pescatarian",[650,651,652,588],"sea-bass","lime","onion",[654,657,659,661],{"alt":655,"src":656},"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":655,"src":658},"\u002Fimages\u002Frecipes\u002Fpanamanian-ceviche-de-corvina\u002Fhero-16x9.jpg",{"alt":655,"src":660},"\u002Fimages\u002Frecipes\u002Fpanamanian-ceviche-de-corvina\u002Fhero-4x3.jpg",{"alt":655,"src":662},"\u002Fimages\u002Frecipes\u002Fpanamanian-ceviche-de-corvina\u002Fhero-1x1.jpg",[664,665,603,666,588,667],"ceviche","corvina","lime cured fish","no cook",{"slug":527,"title":528,"shortTitle":529,"nativeName":530,"countrySlug":531,"region":532,"baseServings":533,"prepMinutes":534,"cookMinutes":535,"restMinutes":536,"difficulty":537,"course":669,"diet":670,"mainIngredients":671,"images":672,"keywords":677,"publishedAt":562,"updatedAt":562,"authorSlug":563},[539,540],[542,543],[452,471,476,466],[673,674,675,676],{"alt":547,"src":548},{"alt":547,"src":550},{"alt":547,"src":552},{"alt":547,"src":554},[556,557,558,559,560,561],{"slug":679,"title":680,"shortTitle":681,"nativeName":682,"countrySlug":531,"region":683,"baseServings":575,"prepMinutes":644,"cookMinutes":611,"difficulty":577,"course":684,"diet":685,"mainIngredients":686,"images":689,"keywords":699,"publishedAt":605,"updatedAt":605,"authorSlug":563},"panamanian-guacho-de-mariscos","Guacho de Mariscos (Panamanian Soupy Seafood Rice)","Guacho de Mariscos","Guacho de mariscos","Darién and Colón",[579],[648,583,543],[586,687,688,587],"shrimp","squid",[690,693,695,697],{"alt":691,"src":692},"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":691,"src":694},"\u002Fimages\u002Frecipes\u002Fpanamanian-guacho-de-mariscos\u002Fhero-16x9.jpg",{"alt":691,"src":696},"\u002Fimages\u002Frecipes\u002Fpanamanian-guacho-de-mariscos\u002Fhero-4x3.jpg",{"alt":691,"src":698},"\u002Fimages\u002Frecipes\u002Fpanamanian-guacho-de-mariscos\u002Fhero-1x1.jpg",[700,701,603,702,687,703],"guacho","seafood rice","coconut milk","one pot",{"slug":705,"title":706,"shortTitle":707,"nativeName":707,"countrySlug":531,"region":708,"baseServings":575,"prepMinutes":709,"cookMinutes":709,"restMinutes":611,"difficulty":537,"course":710,"diet":712,"mainIngredients":713,"images":716,"keywords":726,"publishedAt":605,"updatedAt":605,"authorSlug":563},"panamanian-hojaldras","Hojaldras (Panamanian Fried Breakfast Dough)","Hojaldras","Nationwide",20,[615,711,614],"bread",[542,584],[714,715,471],"flour","yeast",[717,720,722,724],{"alt":718,"src":719},"Puffed golden rounds of fried dough piled on a plate beside slices of white cheese","\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero.jpg",{"alt":718,"src":721},"\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero-16x9.jpg",{"alt":718,"src":723},"\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero-4x3.jpg",{"alt":718,"src":725},"\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero-1x1.jpg",[727,728,729,730,731,542],"hojaldras","fried dough","panamanian breakfast","fry bread","queso blanco",{"slug":733,"title":734,"shortTitle":735,"nativeName":736,"countrySlug":531,"region":708,"baseServings":575,"prepMinutes":534,"cookMinutes":644,"difficulty":537,"course":737,"diet":738,"mainIngredients":739,"images":742,"keywords":752,"publishedAt":562,"updatedAt":562,"authorSlug":563},"panamanian-patacones","Patacones Panameños (Twice-Fried Green Plantains)","Patacones Panameños","Patacones",[580,540,614],[542,582,543,583],[740,741],"plantain","garlic",[743,746,748,750],{"alt":744,"src":745},"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":744,"src":747},"\u002Fimages\u002Frecipes\u002Fpanamanian-patacones\u002Fhero-16x9.jpg",{"alt":744,"src":749},"\u002Fimages\u002Frecipes\u002Fpanamanian-patacones\u002Fhero-4x3.jpg",{"alt":744,"src":751},"\u002Fimages\u002Frecipes\u002Fpanamanian-patacones\u002Fhero-1x1.jpg",[753,754,755,603,756,757],"patacones","tostones","green plantain","fried plantain","side dish",{"slug":759,"title":760,"shortTitle":761,"nativeName":762,"countrySlug":531,"region":763,"baseServings":575,"prepMinutes":709,"cookMinutes":764,"difficulty":537,"course":765,"diet":766,"mainIngredients":767,"images":771,"keywords":781,"publishedAt":605,"updatedAt":605,"authorSlug":563},"panamanian-ropa-vieja","Ropa Vieja Panameña (Shredded Beef in Criollo Sauce)","Ropa Vieja Panameña","Ropa vieja panameña","Panama City and the interior",120,[579],[583,543],[768,769,770,588],"beef-chuck","tomato","bell-pepper",[772,775,777,779],{"alt":773,"src":774},"Mound of shredded beef in red tomato sauce with pepper strips, spooned over white rice","\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero.jpg",{"alt":773,"src":776},"\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero-16x9.jpg",{"alt":773,"src":778},"\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero-4x3.jpg",{"alt":773,"src":780},"\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero-1x1.jpg",[782,783,603,784,588,785],"ropa vieja","shredded beef","criollo sauce","latin american stew",{"slug":787,"title":788,"shortTitle":789,"nativeName":790,"countrySlug":531,"region":791,"baseServings":533,"prepMinutes":644,"cookMinutes":792,"difficulty":577,"course":793,"diet":795,"mainIngredients":796,"images":799,"keywords":809,"publishedAt":605,"updatedAt":605,"authorSlug":563},"panamanian-sancocho","Sancocho de Gallina (Hen and 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raisins","\u002Fimages\u002Frecipes\u002Fpanamanian-tamal-de-olla\u002Fhero.jpg",{"alt":830,"src":833},"\u002Fimages\u002Frecipes\u002Fpanamanian-tamal-de-olla\u002Fhero-16x9.jpg",{"alt":830,"src":835},"\u002Fimages\u002Frecipes\u002Fpanamanian-tamal-de-olla\u002Fhero-4x3.jpg",{"alt":830,"src":837},"\u002Fimages\u002Frecipes\u002Fpanamanian-tamal-de-olla\u002Fhero-1x1.jpg",[839,840,841,827,797,842],"tamal de olla","panamanian tamal","masa casserole","christmas food",24,false,1788563804333]