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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":520,"pronunciation":544,"substitutions":545,"slug":558,"title":559,"shortTitle":560,"nativeName":561,"countrySlug":562,"region":563,"baseServings":564,"prepMinutes":565,"cookMinutes":566,"difficulty":567,"course":568,"diet":570,"mainIngredients":574,"images":575,"keywords":585,"publishedAt":591,"updatedAt":591,"authorSlug":592,"summary":593,"localeSlug":558,"alternates":594},[394,397,400,403,406],{"answer":395,"question":396},"Arroz con mariscos is a dry rice dish where the grains stay separate, closer to a paella. Guacho is deliberately soupy — extra liquid and frequent stirring release the rice starch until the whole pot thickens into a porridge you eat with a spoon. Same ingredients in many cases, completely different texture and intent.","What is the difference between guacho and arroz con mariscos?",{"answer":398,"question":399},"Yes, and most home cooks do. Thaw shrimp and squid fully and pat them dry first, otherwise the water they release thins the pot and drops its temperature. Frozen clams and mussels are usually pre-cooked, so add them in the last two minutes purely to heat through.","Can I use frozen seafood for guacho?",{"answer":401,"question":402},"Guacho is supposed to be soft, but total collapse usually means either too much liquid added too fast or a short-grain rice that breaks down quickly. Add stock in stages rather than all at once, and use a medium- or long-grain white rice. If it has already gone too far, stop adding liquid and let it sit off the heat for five minutes to firm up.","Why did my rice turn to mush?",{"answer":404,"question":405},"Not strictly. The Caribbean side of Panama uses it as standard, while Pacific-side versions from Darién often skip it and rely on seafood stock, culantro and chile. Without coconut the dish is brinier and sharper; with it, rounder and slightly sweet. Both are traditional, so choose the one you would rather eat.","Do I need coconut milk?",{"answer":407,"question":408},"Loose enough to fall off a spoon in a slow ribbon, but thick enough that a trail dragged through the pot closes over in two or three seconds. It thickens noticeably as it cools, so pull it from the heat while it still looks slightly too wet.","How thick should guacho be when it is done?",[410,411,412,413,414,415],"Use a medium- or long-grain white rice and do not rinse it — you want that surface starch to thicken the pot.","Keep the stock hot in a separate pan. Cold liquid stalls the pot and lengthens the cooking by ten minutes.","Stir often but not constantly; scrape the bottom each time so the rice does not catch and scorch.","Squid needs either two minutes or forty. Anything between those turns it into rubber bands, so add it right at the end.","Discard any clams that stay shut after cooking, and any that were already open and did not close when tapped raw.","Finish looser than you think you want. Guacho keeps thickening in the bowl on the way to the table.","🍚","Guacho is rice cooked wrong on purpose. Where most cooks fight to keep grains separate, a guacho is stirred and pushed until the starch comes out and the whole pot turns into something between a risotto and a chowder — thick enough to hold a spoon upright, loose enough to be eaten from a bowl. The seafood version is the coastal one: shrimp, squid and clams dropped in near the end so they stay tender, coconut milk stirred through for sweetness and body, and culantro throughout so the pot smells green even under all that shellfish. The flavour is deep and slightly briny, with a soft coconut roundness and a habanero warmth that arrives late. It is a one-pot dinner that reads as generous no matter how much or how little seafood you actually put in.","Guacho belongs to the wet, hot provinces on either side of the isthmus — Darién on the Pacific side and Colón on the Caribbean — where rice is grown, seafood is cheap and coconut palms are everywhere. The word itself simply describes the texture: soupy, sloppy, deliberately unruly. Panamanians make guacho with almost anything, and each version has its own following. Guacho de rabito uses salted pork tail, guacho de mariscos uses whatever the boat brought in, and guandú makes an appearance in both when pigeon peas are in season.\n\nWhat separates guacho from Spanish arroz caldoso or Italian risotto is that nobody is guarding the grain. The rice is meant to break down. Cooks add liquid freely and stir with intent, and the finished dish is judged on whether it moves as a single mass rather than on whether individual grains are al dente. In Colón, where Afro-Caribbean cooking shaped the local kitchen through generations of West Indian labourers who came to build the railway and later the canal, coconut milk is standard and the pot leans sweet. In Darién the coconut is often lighter or absent, and the herb and chile do more of the work.\n\nSeafood guacho is Sunday food and beach food. It shows up at gatherings where a single pot has to feed a crowd and where the cook wants to make the most of a modest bag of shrimp, and it is the sort of dish that gets carried to the table in the pot it was cooked in. Home cooks who live inland make it with frozen shrimp and canned clams without apology; the technique matters more than the provenance of the shellfish.","Guacho keeps 2 days refrigerated but the rice absorbs everything and sets solid — expect to add 100–200 ml of stock or water per portion when reheating, and warm it gently in a covered pan while stirring. The seafood will be firmer the second day, which is unavoidable. Do not freeze it: the rice turns grainy and the shrimp go woolly. If you are cooking ahead deliberately, make the rice base without seafood, refrigerate, then loosen it and add fresh shellfish when you reheat.",[421,422,423,424],"Builds the starchy body from the rice itself rather than thickening with flour or cream.","Seafood is staged so shrimp, squid and clams each finish at the right moment instead of turning rubbery.","Coconut milk goes in late, so it stays sweet and does not cook down into an oily broth.","Works with frozen shellfish, which is how most Panamanian home cooks outside the coast actually make it.",[426,427,428],"Heavy wide pot or Dutch oven","Small pan for keeping stock hot","Wooden spoon",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},18,74,3,6,980,38,610,[438],"Patacones for scooping, lime wedges, and a bottle of Panamanian chile sauce on the table.",[440,443,446],{"name":441,"description":442},"Guacho de rabito","The inland classic: salted pork tail simmered until soft, with pigeon peas and no seafood. Smokier, saltier, and traditionally the most sought-after version.",{"name":444,"description":445},"Guacho de guandú","Made with fresh pigeon peas and coconut milk, seafood optional. The peas turn the rice a dusty green-brown and add a nutty backbone.",{"name":447,"description":448},"Darién style, no coconut","Pacific-side version built on seafood stock alone, with more culantro and chile. Sharper and brinier, with nothing sweet to round the edges.",[450,455,460,463,468,472,475,479,484,489,492,497,501,505,509,513,516],{"qty":432,"ref":451,"name":452,"unit":453,"group":454},"olive-oil","oil","tbsp","For the base",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},1,"onion","onion, finely chopped","piece",{"qty":456,"ref":461,"name":462,"unit":459,"group":454},"bell-pepper","red bell pepper, finely chopped",{"qty":464,"ref":465,"name":466,"unit":467,"group":454},5,"garlic","garlic, finely chopped","clove",{"qty":469,"ref":470,"name":471,"unit":459,"group":454},2,"tomato","ripe tomatoes, chopped",{"qty":456,"ref":473,"name":474,"unit":453,"group":454},"tomato-paste","tomato paste",{"qty":456,"ref":476,"name":477,"unit":478,"group":454},"achiote","achiote powder","tsp",{"qty":480,"ref":481,"name":482,"unit":483,"group":454},350,"rice","medium- or long-grain white rice, unrinsed","g",{"qty":485,"ref":486,"name":487,"unit":488,"group":454},1300,"stock","hot seafood or chicken stock","ml",{"qty":456,"ref":490,"name":491,"unit":459,"group":454,"optional":8},"habanero","ají chombo or habanero, left whole",{"qty":493,"ref":494,"name":495,"unit":483,"group":496},300,"shrimp","raw shrimp, peeled","Seafood",{"qty":498,"ref":499,"name":500,"unit":483,"group":496},250,"squid","squid, in rings",{"qty":502,"ref":503,"name":504,"unit":483,"group":496},400,"clams","clams, scrubbed",{"qty":498,"ref":506,"name":507,"unit":488,"group":508},"coconut-milk","full-fat coconut milk","To finish",{"qty":510,"ref":511,"name":512,"unit":459,"group":508},8,"culantro","culantro leaves, chopped",{"qty":456,"ref":514,"name":515,"unit":459,"group":508},"lime","lime, in wedges",{"qty":517,"name":518,"unit":519,"group":508},null,"salt and black pepper","to taste",[521,525,529,532,537,541],{"text":522,"title":523,"timerSeconds":524},"Warm the oil in a heavy wide pot over medium heat and cook the onion and bell pepper for 7 minutes until soft and glassy with no raw crunch left. Add the garlic and cook one minute, until it smells nutty rather than sharp.","Start the sofrito",420,{"text":526,"title":527,"timerSeconds":528},"Stir in the tomatoes, tomato paste and achiote and cook 6 minutes, pressing the tomato apart, until the mixture turns deep orange-red and the oil separates out around the edges of the pan.","Colour the base",360,{"text":530,"title":531},"Add {qty:rice} of rice and stir for 2 minutes so every grain takes on the colour of the base and turns slightly chalky in the centre. Do not rinse the rice at any point — its surface starch is what thickens the finished pot.","Toast the rice",{"tip":533,"text":534,"title":535,"timerSeconds":536},"By minute 15 the grains should be swollen and beginning to fray at the edges. That fraying is the starch you want.","Pour in 1 litre of the hot stock, drop in the whole chile if using, and simmer uncovered over medium-low heat for about 20 minutes, stirring every couple of minutes and scraping the base. Add more stock whenever the surface stops looking wet — the pot should never look like dry rice.","Cook it soupy",1200,{"tip":538,"text":539,"title":540,"timerSeconds":524},"Discard any clams that stayed shut. A tightly curled shrimp is already overcooked.","Fish out the chile. Nestle in the clams, cover and cook 4 minutes until they open, then stir in the shrimp and squid and cook 3 minutes more, until the shrimp are just opaque and curled into a loose C rather than a tight spiral.","Add the seafood",{"text":542,"title":543},"Pour in the coconut milk, scatter over the chopped culantro and stir once through. Let it bubble for 2 minutes, then taste and correct with salt and black pepper. Serve straight from the pot with lime wedges, while it is still loose enough to pour.","Finish with coconut and culantro","GWAH-choh deh mah-REES-kohs",[546,550,554],{"note":547,"swap":548,"original":549},"Canned clams are common in home kitchens; add them with their liquid in the final two minutes so they only warm through.","Mussels, or a small can of clams with their juice","Clams",{"note":551,"swap":552,"original":553},"Fish cubes go in with the shrimp and should be nudged rather than stirred so they do not break up into the rice.","Extra shrimp, or firm white fish in 3 cm cubes","Squid",{"note":555,"swap":556,"original":557},"Use the stems too — they carry more of the flavour that culantro would have supplied and hold up marginally better in the hot pot.","A generous bunch of cilantro, stems included, added late","Culantro","panamanian-guacho-de-mariscos","Guacho de Mariscos (Panamanian Soupy Seafood Rice)","Guacho de Mariscos","Guacho de mariscos","panama","Darién and Colón",4,25,40,"medium",[569],"main",[571,572,573],"pescatarian","dairy-free","gluten-free",[481,494,499,506],[576,579,581,583],{"alt":577,"src":578},"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":577,"src":580},"\u002Fimages\u002Frecipes\u002Fpanamanian-guacho-de-mariscos\u002Fhero-16x9.jpg",{"alt":577,"src":582},"\u002Fimages\u002Frecipes\u002Fpanamanian-guacho-de-mariscos\u002Fhero-4x3.jpg",{"alt":577,"src":584},"\u002Fimages\u002Frecipes\u002Fpanamanian-guacho-de-mariscos\u002Fhero-1x1.jpg",[586,587,588,589,494,590],"guacho","seafood rice","panamanian","coconut milk","one pot","2026-08-20","dishroute-kitchen","Rice cooked deliberately past dry into a thick, starchy porridge loaded with shrimp, squid and clams, softened with coconut milk and perfumed with culantro. Coastal Panama in one pot.",{"en":595},"\u002Frecipe\u002Fpanamanian-guacho-de-mariscos",{"items":597,"total":606,"page":456,"limit":867,"hasMore":868},[598,629,661,689,722,732,760,785,811,840],{"slug":599,"title":600,"shortTitle":601,"nativeName":602,"countrySlug":562,"region":603,"baseServings":564,"prepMinutes":604,"cookMinutes":605,"restMinutes":606,"difficulty":567,"course":607,"diet":609,"mainIngredients":613,"images":614,"keywords":624,"publishedAt":591,"updatedAt":591,"authorSlug":592},"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",15,30,10,[569,608],"side",[610,611,572,573,612],"vegetarian","vegan","nut-free",[481,506,511],[615,618,620,622],{"alt":616,"src":617},"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":616,"src":619},"\u002Fimages\u002Frecipes\u002Fpanamanian-arroz-con-guandu\u002Fhero-16x9.jpg",{"alt":616,"src":621},"\u002Fimages\u002Frecipes\u002Fpanamanian-arroz-con-guandu\u002Fhero-4x3.jpg",{"alt":616,"src":623},"\u002Fimages\u002Frecipes\u002Fpanamanian-arroz-con-guandu\u002Fhero-1x1.jpg",[625,626,627,588,628,611],"arroz con guandu","coconut rice","pigeon peas","christmas rice",{"slug":630,"title":631,"shortTitle":632,"nativeName":632,"countrySlug":562,"region":633,"baseServings":564,"prepMinutes":566,"cookMinutes":634,"difficulty":567,"course":635,"diet":639,"mainIngredients":640,"images":644,"keywords":654,"publishedAt":591,"updatedAt":591,"authorSlug":592},"panamanian-carimanolas","Carimañolas (Panamanian Stuffed Cassava Fritters)","Carimañolas","Panama City and the Caribbean coast",45,[636,637,638],"street-food","snack","breakfast",[573,572],[641,642,643],"cassava","ground-beef","eggs",[645,648,650,652],{"alt":646,"src":647},"Golden torpedo-shaped cassava fritters, one broken open to show seasoned ground beef filling","\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero.jpg",{"alt":646,"src":649},"\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero-16x9.jpg",{"alt":646,"src":651},"\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero-4x3.jpg",{"alt":646,"src":653},"\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero-1x1.jpg",[655,656,657,658,659,660],"carimanolas","cassava fritters","yuca","panamanian street food","ground beef","deep fried",{"slug":662,"title":663,"shortTitle":664,"nativeName":665,"countrySlug":562,"region":666,"baseServings":564,"prepMinutes":565,"cookMinutes":9,"restMinutes":634,"difficulty":667,"course":668,"diet":670,"mainIngredients":671,"images":673,"keywords":683,"publishedAt":688,"updatedAt":688,"authorSlug":592},"panamanian-ceviche-de-corvina","Ceviche de Corvina (Panamanian Lime-Cured Sea Bass)","Ceviche de Corvina","Ceviche de corvina","Panama City and the Pacific coast","easy",[669,636],"appetizer",[571,573,572],[672,514,457,511],"sea-bass",[674,677,679,681],{"alt":675,"src":676},"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":675,"src":678},"\u002Fimages\u002Frecipes\u002Fpanamanian-ceviche-de-corvina\u002Fhero-16x9.jpg",{"alt":675,"src":680},"\u002Fimages\u002Frecipes\u002Fpanamanian-ceviche-de-corvina\u002Fhero-4x3.jpg",{"alt":675,"src":682},"\u002Fimages\u002Frecipes\u002Fpanamanian-ceviche-de-corvina\u002Fhero-1x1.jpg",[684,685,588,686,511,687],"ceviche","corvina","lime cured fish","no cook","2026-08-21",{"slug":690,"title":691,"shortTitle":692,"nativeName":693,"countrySlug":562,"region":694,"baseServings":433,"prepMinutes":604,"cookMinutes":695,"restMinutes":696,"difficulty":667,"course":697,"diet":699,"mainIngredients":700,"images":705,"keywords":715,"publishedAt":688,"updatedAt":688,"authorSlug":592},"panamanian-chicheme","Chicheme (Panamanian Cracked Corn and Milk Drink)","Chicheme","Chicheme chorrerano","La Chorrera, Panamá Oeste",75,180,[698,637],"drink",[610,573],[701,702,703,704],"corn","milk","condensed-milk","cinnamon",[706,709,711,713],{"alt":707,"src":708},"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":707,"src":710},"\u002Fimages\u002Frecipes\u002Fpanamanian-chicheme\u002Fhero-16x9.jpg",{"alt":707,"src":712},"\u002Fimages\u002Frecipes\u002Fpanamanian-chicheme\u002Fhero-4x3.jpg",{"alt":707,"src":714},"\u002Fimages\u002Frecipes\u002Fpanamanian-chicheme\u002Fhero-1x1.jpg",[716,717,718,719,720,721],"chicheme","panamanian drink","corn drink","la chorrera","condensed milk","cold drink",{"slug":558,"title":559,"shortTitle":560,"nativeName":561,"countrySlug":562,"region":563,"baseServings":564,"prepMinutes":565,"cookMinutes":566,"difficulty":567,"course":723,"diet":724,"mainIngredients":725,"images":726,"keywords":731,"publishedAt":591,"updatedAt":591,"authorSlug":592},[569],[571,572,573],[481,494,499,506],[727,728,729,730],{"alt":577,"src":578},{"alt":577,"src":580},{"alt":577,"src":582},{"alt":577,"src":584},[586,587,588,589,494,590],{"slug":733,"title":734,"shortTitle":735,"nativeName":735,"countrySlug":562,"region":736,"baseServings":564,"prepMinutes":737,"cookMinutes":737,"restMinutes":566,"difficulty":667,"course":738,"diet":740,"mainIngredients":741,"images":744,"keywords":754,"publishedAt":591,"updatedAt":591,"authorSlug":592},"panamanian-hojaldras","Hojaldras (Panamanian Fried Breakfast Dough)","Hojaldras","Nationwide",20,[638,739,636],"bread",[610,612],[742,743,702],"flour","yeast",[745,748,750,752],{"alt":746,"src":747},"Puffed golden rounds of fried dough piled on a plate beside slices of white cheese","\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero.jpg",{"alt":746,"src":749},"\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero-16x9.jpg",{"alt":746,"src":751},"\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero-4x3.jpg",{"alt":746,"src":753},"\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero-1x1.jpg",[755,756,757,758,759,610],"hojaldras","fried dough","panamanian breakfast","fry bread","queso blanco",{"slug":761,"title":762,"shortTitle":763,"nativeName":764,"countrySlug":562,"region":736,"baseServings":564,"prepMinutes":604,"cookMinutes":565,"difficulty":667,"course":765,"diet":766,"mainIngredients":767,"images":769,"keywords":779,"publishedAt":688,"updatedAt":688,"authorSlug":592},"panamanian-patacones","Patacones Panameños (Twice-Fried Green Plantains)","Patacones Panameños","Patacones",[608,637,636],[610,611,573,572],[768,465],"plantain",[770,773,775,777],{"alt":771,"src":772},"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":771,"src":774},"\u002Fimages\u002Frecipes\u002Fpanamanian-patacones\u002Fhero-16x9.jpg",{"alt":771,"src":776},"\u002Fimages\u002Frecipes\u002Fpanamanian-patacones\u002Fhero-4x3.jpg",{"alt":771,"src":778},"\u002Fimages\u002Frecipes\u002Fpanamanian-patacones\u002Fhero-1x1.jpg",[780,781,782,588,783,784],"patacones","tostones","green plantain","fried plantain","side dish",{"slug":786,"title":787,"shortTitle":788,"nativeName":789,"countrySlug":562,"region":790,"baseServings":564,"prepMinutes":737,"cookMinutes":791,"difficulty":667,"course":792,"diet":793,"mainIngredients":794,"images":796,"keywords":806,"publishedAt":591,"updatedAt":591,"authorSlug":592},"panamanian-ropa-vieja","Ropa Vieja Panameña (Shredded Beef in Criollo Sauce)","Ropa Vieja Panameña","Ropa vieja panameña","Panama City and the interior",120,[569],[572,573],[795,470,461,511],"beef-chuck",[797,800,802,804],{"alt":798,"src":799},"Mound of shredded beef in red tomato sauce with pepper strips, spooned over white rice","\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero.jpg",{"alt":798,"src":801},"\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero-16x9.jpg",{"alt":798,"src":803},"\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero-4x3.jpg",{"alt":798,"src":805},"\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero-1x1.jpg",[807,808,588,809,511,810],"ropa vieja","shredded beef","criollo sauce","latin american stew",{"slug":812,"title":813,"shortTitle":814,"nativeName":815,"countrySlug":562,"region":816,"baseServings":433,"prepMinutes":565,"cookMinutes":817,"difficulty":567,"course":818,"diet":820,"mainIngredients":821,"images":824,"keywords":834,"publishedAt":591,"updatedAt":591,"authorSlug":592},"panamanian-sancocho","Sancocho de Gallina (Hen and Yam Soup with Culantro)","Sancocho de Gallina","Sancocho de gallina panameño","Azuero Peninsula",150,[819,569],"soup",[572,573,612],[822,823,511,457],"chicken","yam",[825,828,830,832],{"alt":826,"src":827},"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":826,"src":829},"\u002Fimages\u002Frecipes\u002Fpanamanian-sancocho\u002Fhero-16x9.jpg",{"alt":826,"src":831},"\u002Fimages\u002Frecipes\u002Fpanamanian-sancocho\u002Fhero-4x3.jpg",{"alt":826,"src":833},"\u002Fimages\u002Frecipes\u002Fpanamanian-sancocho\u002Fhero-1x1.jpg",[835,836,837,838,511,839],"sancocho","panamanian soup","hen soup","name yam","hangover cure",{"slug":841,"title":842,"shortTitle":843,"nativeName":844,"countrySlug":562,"region":845,"baseServings":433,"prepMinutes":566,"cookMinutes":695,"restMinutes":737,"difficulty":846,"course":847,"diet":848,"mainIngredients":849,"images":852,"keywords":862,"publishedAt":591,"updatedAt":591,"authorSlug":592},"panamanian-tamal-de-olla","Tamal de Olla (Panamanian Baked Corn Masa Casserole)","Tamal de Olla","Tamal de olla","Panama City and Los Santos","hard",[569],[573,572],[850,822,851,476],"masa-harina","olives",[853,856,858,860],{"alt":854,"src":855},"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":854,"src":857},"\u002Fimages\u002Frecipes\u002Fpanamanian-tamal-de-olla\u002Fhero-16x9.jpg",{"alt":854,"src":859},"\u002Fimages\u002Frecipes\u002Fpanamanian-tamal-de-olla\u002Fhero-4x3.jpg",{"alt":854,"src":861},"\u002Fimages\u002Frecipes\u002Fpanamanian-tamal-de-olla\u002Fhero-1x1.jpg",[863,864,865,476,822,866],"tamal de olla","panamanian tamal","masa casserole","christmas food",24,false,1788563773233]