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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":481,"pronunciation":506,"substitutions":507,"slug":520,"title":521,"shortTitle":522,"nativeName":523,"countrySlug":524,"region":525,"baseServings":452,"prepMinutes":526,"cookMinutes":527,"difficulty":528,"course":529,"diet":533,"mainIngredients":538,"images":539,"keywords":549,"publishedAt":556,"updatedAt":556,"authorSlug":557,"summary":558,"localeSlug":520,"alternates":559},[394,397,400,403,406],{"answer":395,"question":396},"There is no difference in method — both are green plantain rounds fried, flattened and fried again. The name changes by country: patacones in Panama, Colombia, Ecuador and Venezuela, tostones in Cuba, Puerto Rico and the Dominican Republic. Panamanian versions are often cut a little thicker and are sometimes dipped in salted garlic water between the two fries.","What is the difference between patacones and tostones?",{"answer":398,"question":399},"The first fry was too short or too hot. That stage is meant to cook the starch through at a low temperature, around 150C, until the round gives easily when pressed with a spoon and is still pale. If it takes colour before it softens, the outside sets while the centre stays raw, and no amount of second frying will fix it.","Why are my patacones hard in the middle?",{"answer":401,"question":402},"You can, but they are a different thing. Brush the rounds generously with oil, cook at 180C for about 10 minutes, press, brush again and cook a further 8 minutes at 200C. The result is drier and more uniform in texture, without the shattered crisp edge that deep frying gives, and it will not fool anyone who grew up eating them.","Can I make patacones in an air fryer?",{"answer":404,"question":405},"Cut off both ends, then run a knife lengthwise through the skin along each natural ridge, going deep enough to reach the flesh but no further. Lever the strips of skin away with your thumb or the back of the knife. Green plantain skin is thick and does not pull away like a banana, and the sap stains hands and boards, so many cooks oil their hands first.","How do I peel a green plantain?",{"answer":407,"question":408},"Any neutral oil with a high smoke point works — sunflower, canola, corn or soybean. You need enough depth for the rounds to float freely, about 3 cm in a heavy pan. Lard or a lard and oil mixture is traditional in parts of inland Panama and gives a richer flavour, but it smokes lower so the second fry should stay near 180C.","What oil should I fry patacones in?",[410,411,412,413,414,415],"Buy plantains that are hard and fully green with no yellow at all. Any yellowing means sugar, and sugar burns before the disc crisps.","Score the skin along its ridges with a knife rather than trying to peel it like a banana, then lever it off in strips with your thumb.","First fry at about 150C until pale and yielding, second at about 190C. One temperature for both fries gives you either raw centres or burnt edges.","Press firmly but stop at 5 mm. Pressed thinner they turn into crisps; left thicker they stay doughy inside.","The dip between fries should be brief — one second in and straight out. A soaked disc spits violently and goes soggy.","Salt them the second they leave the oil while the surface is still wet, or the salt will not stick at all.","🍌","A patacón is a green plantain cooked twice for two different reasons. The first fry, at a gentle heat, cooks the starchy flesh through until it gives under a thumb but takes no colour. The disc is then flattened — with a wooden press, the bottom of a glass or a plate — and returned to hotter oil, where the increased surface area crisps the outside into something that snaps while the inside stays dense and faintly sweet. Salted the moment it comes out, a good patacón is crunchy at the ragged edge and almost creamy in the middle. In Panama it is not a snack you make occasionally; it is the default starch on the side of the plate, the thing that arrives with fried fish, with ropa vieja, with a bowl of ceviche as an edible spoon.","Plantains reached the Americas with Portuguese and Spanish shipping in the sixteenth century, carried from West Africa where the twice-frying technique already existed, and they took to the Caribbean lowlands immediately. What made them essential in Panama is that they crop year round in a climate with no meaningful winter, they travel badly bruised without spoiling, and a green plantain is starch rather than fruit — closer in kitchen terms to a potato than to a banana. On an isthmus where wheat has to be imported and potatoes only grow well in the Chiriquí highlands, that mattered.\n\nPanama does not own this dish and does not pretend to. The same preparation is patacones in Colombia, Ecuador and Venezuela, tostones in Cuba, Puerto Rico and the Dominican Republic, and bannann peze in Haiti, and the differences between them are small — thickness of the cut, whether the discs are dipped in salted water or garlic water between fries, how hard they are pressed. What is distinctly Panamanian is how constantly they appear. A fonda lunch of rice and stew comes with patacones on the edge of the plate without anyone asking. Fried fish at a beach shack near Chame or on the Caribbean side arrives on a bed of them. They are the standard scoop for ceviche in Panama City, and the standard base for the plate-sized patacón topped with shredded beef or shrimp that restaurants now build as a starter.\n\nThe technique is honest and unglamorous, and it rewards patience in exactly one place: the first fry. Panamanian cooks fry the rounds slowly, sometimes at little more than a shimmer, because a plantain that is still hard in the centre will crack apart when pressed and will stay chalky no matter how long the second fry goes on. The second fry is the opposite — hot and quick, three minutes at most. Between the two, some households dip the pressed discs briefly in salted water with a crushed clove of garlic, which seasons them all the way through and drives a burst of steam into the oil that opens up the surface. It is not universal, but it is common enough in Panama and Colombia that plenty of cooks consider it the whole trick.","Patacones are best within minutes of frying and genuinely poor the next day — they go leathery in the fridge and no reheating brings the snap back properly. If you need to work ahead, do the first fry, press the discs, and keep them uncovered at room temperature for up to 4 hours or frozen flat on a tray for a month; fry them from frozen straight into hot oil without thawing. Fully fried patacones can be revived for about 4 minutes in a 200C oven, which restores maybe three quarters of the crispness. Do not stack them hot in a covered container — the trapped steam softens them within minutes.",[421,422,423,424],"Two distinct oil temperatures, which is the actual difference between a crisp patacón and a chalky one.","The salted garlic water dip seasons the plantain through rather than only on the surface.","Cutting thick rounds gives a patacón with a creamy centre instead of a dry crisp.","Works with a glass and a plate — no special press needed, though a tostonera is faster.",[426,427,428,429],"Heavy deep pan or Dutch oven","Tostonera, or a flat-bottomed glass and a plate","Slotted spoon","Kitchen thermometer",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},12,44,3,18,420,2,285,[439],"Ceviche, fried fish, ropa vieja or sancocho, with ají chombo sauce and lime wedges alongside.",[441,444,447],{"name":442,"description":443},"Patacón con todo","A single large plantain split lengthwise, pressed into a plate-sized disc and loaded with shredded beef, cheese and sauce — restaurant food rather than home food.",{"name":445,"description":446},"Tajadas","Ripe plantain sliced on the diagonal and fried once until dark and sweet. Not a patacón at all, but the other plantain that turns up on the same Panamanian lunch plate.",{"name":448,"description":449},"Patacones as ceviche scoops","Pressed thinner, closer to 3 mm, and fried until fully brittle so they work as a cracker for ceviche or shredded chicken.",[451,457,461,465,468,472,477],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},4,"plantain","green plantains, hard and completely unripe","piece","For frying",{"qty":458,"name":459,"unit":460,"group":456},700,"neutral frying oil, such as sunflower or canola","ml",{"qty":462,"name":463,"unit":460,"group":464},500,"warm water","For the dip",{"qty":436,"name":466,"unit":467,"group":464},"salt","tsp",{"qty":436,"ref":469,"name":470,"unit":471,"group":464},"garlic","garlic, crushed flat","clove",{"qty":473,"name":474,"unit":475,"group":476},null,"flaky salt, for finishing","to taste","To serve",{"qty":478,"ref":479,"name":480,"unit":455,"group":476,"optional":8},1,"lime","lime, in wedges",[482,486,489,494,498,503],{"tip":483,"text":484,"title":485},"Green plantain sap stains badly and is hard to wash off — rub a little oil on your hands and the knife blade before you start.","Cut the ends off each plantain and score the skin lengthwise along its ridges, deep enough to reach the flesh. Lever off the skin in strips, then cut the plantain into rounds about 3 cm thick, cutting straight across rather than on the diagonal.","Peel and cut",{"text":487,"title":488},"Stir the salt into the warm water until it dissolves, add the crushed garlic and set the bowl beside the stove. This is what seasons the plantain internally and helps the second fry blister the surface.","Make the dipping water",{"tip":490,"text":491,"title":492,"timerSeconds":493},"Crowding drops the oil temperature hard. Fry in two or three batches and let the oil come back up between them.","Heat the oil to about 150C in a heavy deep pan. Fry the rounds in batches for 5 to 6 minutes, turning once, until they are pale gold and a spoon pressed against one sinks in easily. They should not brown at this stage.","First fry, low and slow",360,{"tip":495,"text":496,"title":497},"If a round cracks apart at the edges instead of spreading, it was undercooked — put the rest back in the low oil for another two minutes.","Lift the rounds onto a board or kitchen paper. While they are still hot, press each one to about 5 mm thick with a tostonera, or by standing a round between two sheets of baking paper and leaning on it with a flat-bottomed glass.","Press them flat",{"tip":499,"text":500,"title":501,"timerSeconds":502},"Wet discs spit, so lower them in away from you and keep the pan no more than a third full of oil.","Raise the oil to about 190C. Dip each pressed disc into the garlic salt water for one second, shake off the excess firmly, and slide it into the hot oil. Fry 2 to 3 minutes, turning once, until deep gold and blistered at the edges.","Dip and second fry",180,{"text":504,"title":505},"Drain briefly on a rack rather than kitchen paper so the undersides stay crisp, and scatter flaky salt over them while the surface is still glistening. Serve within minutes, with lime wedges and chile sauce on the side.","Salt and serve immediately","pah-tah-KOH-nehs",[508,512,516],{"note":509,"swap":510,"original":511},"Fry it slightly cooler and watch it closely — even a little sugar means it colours much faster and can be dark outside while still firm inside.","Very unripe yellow-green plantain","Green plantain",{"note":513,"swap":514,"original":515},"Traditional in inland Panama and noticeably richer, but it smokes at a lower temperature so keep the second fry closer to 180C.","Lard or a mix of oil and lard","Neutral frying oil",{"note":517,"swap":518,"original":519},"Lime adds a faint sourness that suits patacones served with fish, and is common on the Caribbean coast.","Plain salted water, or salted water with a squeeze of lime","Garlic in the dipping water","panamanian-patacones","Patacones Panameños (Twice-Fried Green Plantains)","Patacones Panameños","Patacones","panama","Nationwide",15,25,"easy",[530,531,532],"side","snack","street-food",[534,535,536,537],"vegetarian","vegan","gluten-free","dairy-free",[453,469],[540,543,545,547],{"alt":541,"src":542},"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":541,"src":544},"\u002Fimages\u002Frecipes\u002Fpanamanian-patacones\u002Fhero-16x9.jpg",{"alt":541,"src":546},"\u002Fimages\u002Frecipes\u002Fpanamanian-patacones\u002Fhero-4x3.jpg",{"alt":541,"src":548},"\u002Fimages\u002Frecipes\u002Fpanamanian-patacones\u002Fhero-1x1.jpg",[550,551,552,553,554,555],"patacones","tostones","green plantain","panamanian","fried plantain","side dish","2026-08-21","dishroute-kitchen","Green plantain fried soft, smashed flat, then fried again until the edges shatter. Salted hot and served beside almost every lunch plate in Panama.",{"en":560},"\u002Frecipe\u002Fpanamanian-patacones",{"items":562,"total":570,"page":478,"limit":836,"hasMore":837},[563,596,627,655,688,714,741,751,779,808],{"slug":564,"title":565,"shortTitle":566,"nativeName":567,"countrySlug":524,"region":568,"baseServings":452,"prepMinutes":526,"cookMinutes":569,"restMinutes":570,"difficulty":571,"course":572,"diet":574,"mainIngredients":576,"images":580,"keywords":590,"publishedAt":595,"updatedAt":595,"authorSlug":557},"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",30,10,"medium",[573,530],"main",[534,535,537,536,575],"nut-free",[577,578,579],"rice","coconut-milk","culantro",[581,584,586,588],{"alt":582,"src":583},"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":582,"src":585},"\u002Fimages\u002Frecipes\u002Fpanamanian-arroz-con-guandu\u002Fhero-16x9.jpg",{"alt":582,"src":587},"\u002Fimages\u002Frecipes\u002Fpanamanian-arroz-con-guandu\u002Fhero-4x3.jpg",{"alt":582,"src":589},"\u002Fimages\u002Frecipes\u002Fpanamanian-arroz-con-guandu\u002Fhero-1x1.jpg",[591,592,593,553,594,535],"arroz con guandu","coconut rice","pigeon peas","christmas rice","2026-08-20",{"slug":597,"title":598,"shortTitle":599,"nativeName":599,"countrySlug":524,"region":600,"baseServings":452,"prepMinutes":601,"cookMinutes":602,"difficulty":571,"course":603,"diet":605,"mainIngredients":606,"images":610,"keywords":620,"publishedAt":595,"updatedAt":595,"authorSlug":557},"panamanian-carimanolas","Carimañolas (Panamanian Stuffed Cassava Fritters)","Carimañolas","Panama City and the Caribbean coast",40,45,[532,531,604],"breakfast",[536,537],[607,608,609],"cassava","ground-beef","eggs",[611,614,616,618],{"alt":612,"src":613},"Golden torpedo-shaped cassava fritters, one broken open to show seasoned ground beef filling","\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero.jpg",{"alt":612,"src":615},"\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero-16x9.jpg",{"alt":612,"src":617},"\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero-4x3.jpg",{"alt":612,"src":619},"\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero-1x1.jpg",[621,622,623,624,625,626],"carimanolas","cassava fritters","yuca","panamanian street food","ground beef","deep fried",{"slug":628,"title":629,"shortTitle":630,"nativeName":631,"countrySlug":524,"region":632,"baseServings":452,"prepMinutes":527,"cookMinutes":9,"restMinutes":602,"difficulty":528,"course":633,"diet":635,"mainIngredients":637,"images":640,"keywords":650,"publishedAt":556,"updatedAt":556,"authorSlug":557},"panamanian-ceviche-de-corvina","Ceviche de Corvina (Panamanian Lime-Cured Sea Bass)","Ceviche de Corvina","Ceviche de corvina","Panama City and the Pacific coast",[634,532],"appetizer",[636,536,537],"pescatarian",[638,479,639,579],"sea-bass","onion",[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",[651,652,553,653,579,654],"ceviche","corvina","lime cured fish","no cook",{"slug":656,"title":657,"shortTitle":658,"nativeName":659,"countrySlug":524,"region":660,"baseServings":661,"prepMinutes":526,"cookMinutes":662,"restMinutes":502,"difficulty":528,"course":663,"diet":665,"mainIngredients":666,"images":671,"keywords":681,"publishedAt":556,"updatedAt":556,"authorSlug":557},"panamanian-chicheme","Chicheme (Panamanian Cracked Corn and Milk Drink)","Chicheme","Chicheme chorrerano","La Chorrera, Panamá Oeste",6,75,[664,531],"drink",[534,536],[667,668,669,670],"corn","milk","condensed-milk","cinnamon",[672,675,677,679],{"alt":673,"src":674},"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":673,"src":676},"\u002Fimages\u002Frecipes\u002Fpanamanian-chicheme\u002Fhero-16x9.jpg",{"alt":673,"src":678},"\u002Fimages\u002Frecipes\u002Fpanamanian-chicheme\u002Fhero-4x3.jpg",{"alt":673,"src":680},"\u002Fimages\u002Frecipes\u002Fpanamanian-chicheme\u002Fhero-1x1.jpg",[682,683,684,685,686,687],"chicheme","panamanian drink","corn drink","la chorrera","condensed milk","cold drink",{"slug":689,"title":690,"shortTitle":691,"nativeName":692,"countrySlug":524,"region":693,"baseServings":452,"prepMinutes":527,"cookMinutes":601,"difficulty":571,"course":694,"diet":695,"mainIngredients":696,"images":699,"keywords":709,"publishedAt":595,"updatedAt":595,"authorSlug":557},"panamanian-guacho-de-mariscos","Guacho de Mariscos (Panamanian Soupy Seafood Rice)","Guacho de Mariscos","Guacho de mariscos","Darién and Colón",[573],[636,537,536],[577,697,698,578],"shrimp","squid",[700,703,705,707],{"alt":701,"src":702},"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":701,"src":704},"\u002Fimages\u002Frecipes\u002Fpanamanian-guacho-de-mariscos\u002Fhero-16x9.jpg",{"alt":701,"src":706},"\u002Fimages\u002Frecipes\u002Fpanamanian-guacho-de-mariscos\u002Fhero-4x3.jpg",{"alt":701,"src":708},"\u002Fimages\u002Frecipes\u002Fpanamanian-guacho-de-mariscos\u002Fhero-1x1.jpg",[710,711,553,712,697,713],"guacho","seafood rice","coconut milk","one pot",{"slug":715,"title":716,"shortTitle":717,"nativeName":717,"countrySlug":524,"region":525,"baseServings":452,"prepMinutes":718,"cookMinutes":718,"restMinutes":601,"difficulty":528,"course":719,"diet":721,"mainIngredients":722,"images":725,"keywords":735,"publishedAt":595,"updatedAt":595,"authorSlug":557},"panamanian-hojaldras","Hojaldras (Panamanian Fried Breakfast Dough)","Hojaldras",20,[604,720,532],"bread",[534,575],[723,724,668],"flour","yeast",[726,729,731,733],{"alt":727,"src":728},"Puffed golden rounds of fried dough piled on a plate beside slices of white cheese","\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero.jpg",{"alt":727,"src":730},"\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero-16x9.jpg",{"alt":727,"src":732},"\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero-4x3.jpg",{"alt":727,"src":734},"\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero-1x1.jpg",[736,737,738,739,740,534],"hojaldras","fried dough","panamanian breakfast","fry bread","queso blanco",{"slug":520,"title":521,"shortTitle":522,"nativeName":523,"countrySlug":524,"region":525,"baseServings":452,"prepMinutes":526,"cookMinutes":527,"difficulty":528,"course":742,"diet":743,"mainIngredients":744,"images":745,"keywords":750,"publishedAt":556,"updatedAt":556,"authorSlug":557},[530,531,532],[534,535,536,537],[453,469],[746,747,748,749],{"alt":541,"src":542},{"alt":541,"src":544},{"alt":541,"src":546},{"alt":541,"src":548},[550,551,552,553,554,555],{"slug":752,"title":753,"shortTitle":754,"nativeName":755,"countrySlug":524,"region":756,"baseServings":452,"prepMinutes":718,"cookMinutes":757,"difficulty":528,"course":758,"diet":759,"mainIngredients":760,"images":764,"keywords":774,"publishedAt":595,"updatedAt":595,"authorSlug":557},"panamanian-ropa-vieja","Ropa Vieja Panameña (Shredded Beef in Criollo Sauce)","Ropa Vieja Panameña","Ropa vieja panameña","Panama City and the interior",120,[573],[537,536],[761,762,763,579],"beef-chuck","tomato","bell-pepper",[765,768,770,772],{"alt":766,"src":767},"Mound of shredded beef in red tomato sauce with pepper strips, spooned over white rice","\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero.jpg",{"alt":766,"src":769},"\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero-16x9.jpg",{"alt":766,"src":771},"\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero-4x3.jpg",{"alt":766,"src":773},"\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero-1x1.jpg",[775,776,553,777,579,778],"ropa vieja","shredded beef","criollo sauce","latin american stew",{"slug":780,"title":781,"shortTitle":782,"nativeName":783,"countrySlug":524,"region":784,"baseServings":661,"prepMinutes":527,"cookMinutes":785,"difficulty":571,"course":786,"diet":788,"mainIngredients":789,"images":792,"keywords":802,"publishedAt":595,"updatedAt":595,"authorSlug":557},"panamanian-sancocho","Sancocho de Gallina (Hen and 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