[{"data":1,"prerenderedAt":864},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:panamanian-ropa-vieja:en":392,"recipe:country:panama":586},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge 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":512,"pronunciation":536,"substitutions":537,"slug":550,"title":551,"shortTitle":552,"nativeName":553,"countrySlug":554,"region":555,"baseServings":463,"prepMinutes":556,"cookMinutes":557,"difficulty":558,"course":559,"diet":561,"mainIngredients":564,"images":565,"keywords":575,"publishedAt":581,"updatedAt":581,"authorSlug":582,"summary":583,"localeSlug":550,"alternates":584},[394,397,400,403,406],{"answer":395,"question":396},"Flank steak or skirt steak are the standard choices because their long, parallel muscle fibres pull apart into the classic ropey threads. Chuck, brisket or beef shank also work and are often cheaper, but they shred into shorter pieces and need roughly half an hour more simmering to reach the same tenderness.","What cut of beef should I use for ropa vieja?",{"answer":398,"question":399},"Panamanian ropa vieja is looser and more tomato-forward, built to be spooned over white rice with sauce to spare, and it leans on culantro as its main herb. The Cuban version is generally reduced until the sauce grips the meat and is seasoned with cumin, olives and often a splash of dry wine. Both are legitimate; they are simply built for different plates.","How is Panamanian ropa vieja different from the Cuban version?",{"answer":401,"question":402},"Yes, and it is arguably better the next day once the threads have absorbed the sauce. Cook it through, cool it, and refrigerate up to four days. Reheat gently with extra broth or water to bring it back to a spoonable consistency, because it thickens considerably in the fridge.","Can I make ropa vieja ahead of time?",{"answer":404,"question":405},"No. Culantro is a different plant with long, serrated leaves that grows in a flat rosette, common across Panama, the Caribbean and northern South America. It tastes like a stronger, slightly bitter cilantro and holds its flavour through long cooking, which cilantro does not. Latin and Asian grocers sell it fresh or frozen.","What is culantro and is it the same as cilantro?",{"answer":407,"question":408},"Almost always because the sauce was reduced too far or the meat sat in the fridge and absorbed everything. Shredded beef has enormous surface area and drinks liquid fast. Keep a cup of the cooking broth aside and add it back whenever the pan looks tight, both at the end of cooking and on reheating.","Why is my shredded beef dry?",[410,411,412,413,414,415],"Flank and skirt shred best because their muscle fibres run long and straight — chuck works but gives shorter, chunkier threads.","Shred the beef while it is still warm; cold meat tightens up and fights the forks.","Save every drop of the cooking broth. If the stew tightens on the stove, it is the only thing you should use to loosen it.","If you can only find cilantro, use double the volume and add it late — culantro is stronger and survives cooking, cilantro does not.","Drop the habanero in whole and unbroken for aroma without real heat, and lift it out before it bursts.","Season the sauce at the very end, after the meat has gone back in — the broth is already salted and it concentrates.","🥩","Ropa vieja is beef boiled soft, pulled into long threads with two forks, and returned to a bright tomato-and-pepper sauce until every strand is coated. The Panamanian version is looser and wetter than the Cuban one — more sauce, less reduction, and a heavy hand with culantro, the long serrated herb that tastes like cilantro turned up and given a bitter edge. What you get is soft, savory, faintly sweet from cooked onion and pepper, sharp at the finish from lime. It is not fancy food and it is not trying to be: this is the plate that appears at fondas and family tables across the country at midday, ladled over white rice with a couple of patacones on the side. The name means \"old clothes,\" which is exactly what a mound of shredded beef in red sauce looks like.","Ropa vieja travelled to the Americas from Spain, most likely from the Sephardic kitchens of the Iberian peninsula, where cooks stretched leftover boiled meat into a second meal by shredding it and stewing it with vegetables. It landed hardest in the Caribbean, and today Cuba treats it as a national dish. Panama, sitting on the isthmus where Caribbean, Pacific and Spanish colonial cooking all collided, made its own version and kept it as everyday food rather than a symbol.\n\nThe Panamanian difference is mostly a matter of consistency and herb. Cuban ropa vieja is usually cooked down until the sauce clings tight to the meat, often with cumin, olives and a splash of dry wine. The Panamanian plate stays soupier — you want sauce to run into the rice — and the defining aroma is culantro rather than cumin. Culantro, called recao elsewhere in the region, grows in backyards across Panama and goes into nearly everything savory; a Panamanian cook reaches for a fistful of it the way a French cook reaches for a bay leaf. Ají chombo, the local habanero-type chile, may be dropped in whole for perfume and fished out before it splits.\n\nThe dish also reflects how Panamanian home cooks treat beef. Cheap, hard-working cuts — falda, or skirt and flank — are the norm, and boiling them slowly does two jobs at once: it tenderises the meat and produces a pot of broth that gets used for rice, soup or the sauce itself. Nothing gets thrown away. Served with white rice, and usually with fried ripe plantain or patacones, ropa vieja is the kind of lunch that is measured in how much sauce is left on the plate at the end.","Ropa vieja improves overnight and keeps 4 days refrigerated. Reheat in a covered pan over low heat with a splash of the reserved broth or water, since the shredded meat drinks up sauce as it sits. It freezes very well for up to 3 months — freeze it wetter than you want it, because the sauce tightens on thawing. Do not reheat repeatedly; the threads break down into mush after the second or third round.",[421,422,423,424],"Boiling the beef first gives you tender threads and a pot of broth that goes straight back into the sauce.","Culantro is used the way Panamanians actually use it — in quantity, and added at two stages.","The sauce is kept deliberately loose so it soaks the rice instead of sitting on top of it.","Cheap cuts only: flank or skirt, cooked long, which is how this dish was designed to work.",[426,427,428,429],"Large pot for boiling the beef","Wide sauté pan or Dutch oven","Two forks for shredding","Fine sieve or skimmer",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},21,14,3,8,720,44,420,[439],"White rice, patacones and a wedge of lime — and a spoonful of the pot broth over the rice if you have it to spare.",[441,444,447],{"name":442,"description":443},"With olives and capers","A city version that borrows from the tamal seasoning: a handful of green olives and a spoon of capers stirred in at the end for salt and sharpness.",{"name":445,"description":446},"Ropa vieja de pollo","The same sauce built on poached chicken breast or thigh, shredded the same way — faster, lighter, and common in fondas as a second option.",{"name":448,"description":449},"Dry-style","Cooked down hard until the sauce clings and the edges of the meat begin to fry, closer to the Cuban treatment. Better inside a tortilla or on bread than over rice.",[451,457,462,467,471,474,477,482,484,487,489,492,495,498,501,505,508],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},900,"beef-chuck","flank or skirt steak, in two large pieces","g","For boiling",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},1,"onion","onion, halved","piece",{"qty":463,"ref":464,"name":465,"unit":466,"group":456},4,"garlic","garlic, lightly crushed","clove",{"qty":468,"ref":469,"name":470,"unit":461,"group":456},2,"bay-leaf","bay leaves",{"qty":463,"ref":472,"name":473,"unit":461,"group":456},"culantro","culantro leaves",{"qty":468,"name":475,"unit":476,"group":456},"fine salt","tsp",{"qty":433,"ref":478,"name":479,"unit":480,"group":481},"olive-oil","oil","tbsp","For the sauce",{"qty":458,"ref":459,"name":483,"unit":461,"group":481},"large onion, thinly sliced",{"qty":468,"ref":485,"name":486,"unit":461,"group":481},"bell-pepper","bell peppers (one red, one green), in strips",{"qty":463,"ref":464,"name":488,"unit":466,"group":481},"garlic, finely chopped",{"qty":463,"ref":490,"name":491,"unit":461,"group":481},"tomato","ripe tomatoes, chopped",{"qty":468,"ref":493,"name":494,"unit":480,"group":481},"tomato-paste","tomato paste",{"qty":458,"ref":496,"name":497,"unit":476,"group":481},"oregano","dried oregano",{"qty":458,"ref":499,"name":500,"unit":461,"group":481,"optional":8},"habanero","ají chombo or habanero, left whole",{"qty":502,"ref":472,"name":503,"unit":461,"group":504},6,"culantro leaves, chopped","To finish",{"qty":458,"ref":506,"name":507,"unit":461,"group":504},"lime","lime, in wedges",{"qty":509,"name":510,"unit":511,"group":504},null,"salt and black pepper","to taste",[513,518,521,525,529,533],{"tip":514,"text":515,"title":516,"timerSeconds":517},"Skim the grey foam off in the first ten minutes and the broth stays clear enough to use in the sauce.","Put {qty:beef-chuck} of beef in a pot with the halved onion, crushed garlic, bay leaves, whole culantro leaves and salt. Cover with water by 5 cm, bring to a boil, then drop to a bare simmer and cook 90 minutes, until a fork twisted into the meat separates the fibres with no resistance.","Boil the beef",5400,{"text":519,"title":520},"Lift the beef onto a board and strain the broth into a jug, keeping about 500 ml. Let the meat cool just enough to handle, then pull it into long threads with two forks, following the grain. Discard any hard fat or gristle you find.","Shred while warm",{"text":522,"title":523,"timerSeconds":524},"Heat the oil in a wide pan over medium heat and cook the sliced onion and pepper strips for 8 minutes, stirring, until the onion is translucent and the peppers slump and smell sweet rather than grassy. Add the chopped garlic and cook one minute more, just to the point where it smells toasted.","Build the sofrito",480,{"text":526,"title":527,"timerSeconds":528},"Stir in the chopped tomatoes, tomato paste and oregano and cook 10 minutes over medium heat, pressing the tomatoes against the pan, until the mixture darkens from bright red to brick and a spoon dragged across the base leaves a track that fills slowly.","Cook down the tomato",600,{"tip":530,"text":531,"title":532,"timerSeconds":452},"Do not let the chile burst. Lift it out the moment the skin looks wrinkled and glossy.","Add the shredded beef and 300 ml of the reserved broth, tuck in the whole habanero if using, and simmer uncovered for 15 minutes. The sauce should stay loose enough to pour — add more broth whenever it tightens past that.","Return the beef",{"text":534,"title":535},"Remove the chile, stir in the chopped culantro and taste. Correct with salt, black pepper and a squeeze of lime until the sauce tastes sharp at the front and sweet underneath. Serve over white rice with the remaining lime wedges.","Finish and season","ROH-pah VYEH-hah pah-nah-MEH-nyah",[538,542,546],{"note":539,"swap":540,"original":541},"Culantro (recao) is sold at Latin and Caribbean grocers, often frozen. Cilantro is a fair stand-in for aroma but has none of culantro's bitterness or staying power under heat.","Three times the amount of cilantro, added in the last five minutes","Culantro",{"note":543,"swap":544,"original":545},"The chile is there for fruity perfume rather than burn. Panamanians usually keep the heat on the table as a bottled sauce, so leaving it out is not a compromise.","Half a jalapeño, seeds removed, or leave it out","Ají chombo (habanero)",{"note":547,"swap":548,"original":549},"Both shred well, though into shorter fibres. Chuck also renders more fat into the broth — skim it before making the sauce.","Beef chuck or brisket, boiled 30 minutes longer","Flank steak","panamanian-ropa-vieja","Ropa Vieja Panameña (Shredded Beef in Criollo Sauce)","Ropa Vieja Panameña","Ropa vieja panameña","panama","Panama City and the interior",20,120,"easy",[560],"main",[562,563],"dairy-free","gluten-free",[453,490,485,472],[566,569,571,573],{"alt":567,"src":568},"Mound of shredded beef in red tomato sauce with pepper strips, spooned over white rice","\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero.jpg",{"alt":567,"src":570},"\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero-16x9.jpg",{"alt":567,"src":572},"\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero-4x3.jpg",{"alt":567,"src":574},"\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero-1x1.jpg",[576,577,578,579,472,580],"ropa vieja","shredded beef","panamanian","criollo sauce","latin american stew","2026-08-20","dishroute-kitchen","Beef simmered until it falls into threads, then stewed back into a loose tomato sofrito with peppers, onion and culantro. Panama's weekday lunch plate, always over white rice.",{"en":585},"\u002Frecipe\u002Fpanamanian-ropa-vieja",{"items":587,"total":596,"page":458,"limit":862,"hasMore":863},[588,622,655,684,717,743,770,795,805,834],{"slug":589,"title":590,"shortTitle":591,"nativeName":592,"countrySlug":554,"region":593,"baseServings":463,"prepMinutes":594,"cookMinutes":595,"restMinutes":596,"difficulty":597,"course":598,"diet":600,"mainIngredients":604,"images":607,"keywords":617,"publishedAt":581,"updatedAt":581,"authorSlug":582},"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,"medium",[560,599],"side",[601,602,562,563,603],"vegetarian","vegan","nut-free",[605,606,472],"rice","coconut-milk",[608,611,613,615],{"alt":609,"src":610},"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":609,"src":612},"\u002Fimages\u002Frecipes\u002Fpanamanian-arroz-con-guandu\u002Fhero-16x9.jpg",{"alt":609,"src":614},"\u002Fimages\u002Frecipes\u002Fpanamanian-arroz-con-guandu\u002Fhero-4x3.jpg",{"alt":609,"src":616},"\u002Fimages\u002Frecipes\u002Fpanamanian-arroz-con-guandu\u002Fhero-1x1.jpg",[618,619,620,578,621,602],"arroz con guandu","coconut rice","pigeon peas","christmas rice",{"slug":623,"title":624,"shortTitle":625,"nativeName":625,"countrySlug":554,"region":626,"baseServings":463,"prepMinutes":627,"cookMinutes":628,"difficulty":597,"course":629,"diet":633,"mainIngredients":634,"images":638,"keywords":648,"publishedAt":581,"updatedAt":581,"authorSlug":582},"panamanian-carimanolas","Carimañolas (Panamanian Stuffed Cassava Fritters)","Carimañolas","Panama City and the Caribbean coast",40,45,[630,631,632],"street-food","snack","breakfast",[563,562],[635,636,637],"cassava","ground-beef","eggs",[639,642,644,646],{"alt":640,"src":641},"Golden torpedo-shaped cassava fritters, one broken open to show seasoned ground beef filling","\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero.jpg",{"alt":640,"src":643},"\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero-16x9.jpg",{"alt":640,"src":645},"\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero-4x3.jpg",{"alt":640,"src":647},"\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero-1x1.jpg",[649,650,651,652,653,654],"carimanolas","cassava fritters","yuca","panamanian street food","ground beef","deep fried",{"slug":656,"title":657,"shortTitle":658,"nativeName":659,"countrySlug":554,"region":660,"baseServings":463,"prepMinutes":661,"cookMinutes":9,"restMinutes":628,"difficulty":558,"course":662,"diet":664,"mainIngredients":666,"images":668,"keywords":678,"publishedAt":683,"updatedAt":683,"authorSlug":582},"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,[663,630],"appetizer",[665,563,562],"pescatarian",[667,506,459,472],"sea-bass",[669,672,674,676],{"alt":670,"src":671},"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":670,"src":673},"\u002Fimages\u002Frecipes\u002Fpanamanian-ceviche-de-corvina\u002Fhero-16x9.jpg",{"alt":670,"src":675},"\u002Fimages\u002Frecipes\u002Fpanamanian-ceviche-de-corvina\u002Fhero-4x3.jpg",{"alt":670,"src":677},"\u002Fimages\u002Frecipes\u002Fpanamanian-ceviche-de-corvina\u002Fhero-1x1.jpg",[679,680,578,681,472,682],"ceviche","corvina","lime cured fish","no cook","2026-08-21",{"slug":685,"title":686,"shortTitle":687,"nativeName":688,"countrySlug":554,"region":689,"baseServings":502,"prepMinutes":594,"cookMinutes":690,"restMinutes":691,"difficulty":558,"course":692,"diet":694,"mainIngredients":695,"images":700,"keywords":710,"publishedAt":683,"updatedAt":683,"authorSlug":582},"panamanian-chicheme","Chicheme (Panamanian Cracked Corn and Milk Drink)","Chicheme","Chicheme chorrerano","La Chorrera, Panamá Oeste",75,180,[693,631],"drink",[601,563],[696,697,698,699],"corn","milk","condensed-milk","cinnamon",[701,704,706,708],{"alt":702,"src":703},"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":702,"src":705},"\u002Fimages\u002Frecipes\u002Fpanamanian-chicheme\u002Fhero-16x9.jpg",{"alt":702,"src":707},"\u002Fimages\u002Frecipes\u002Fpanamanian-chicheme\u002Fhero-4x3.jpg",{"alt":702,"src":709},"\u002Fimages\u002Frecipes\u002Fpanamanian-chicheme\u002Fhero-1x1.jpg",[711,712,713,714,715,716],"chicheme","panamanian drink","corn drink","la chorrera","condensed milk","cold drink",{"slug":718,"title":719,"shortTitle":720,"nativeName":721,"countrySlug":554,"region":722,"baseServings":463,"prepMinutes":661,"cookMinutes":627,"difficulty":597,"course":723,"diet":724,"mainIngredients":725,"images":728,"keywords":738,"publishedAt":581,"updatedAt":581,"authorSlug":582},"panamanian-guacho-de-mariscos","Guacho de Mariscos (Panamanian Soupy Seafood Rice)","Guacho de Mariscos","Guacho de mariscos","Darién and Colón",[560],[665,562,563],[605,726,727,606],"shrimp","squid",[729,732,734,736],{"alt":730,"src":731},"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":730,"src":733},"\u002Fimages\u002Frecipes\u002Fpanamanian-guacho-de-mariscos\u002Fhero-16x9.jpg",{"alt":730,"src":735},"\u002Fimages\u002Frecipes\u002Fpanamanian-guacho-de-mariscos\u002Fhero-4x3.jpg",{"alt":730,"src":737},"\u002Fimages\u002Frecipes\u002Fpanamanian-guacho-de-mariscos\u002Fhero-1x1.jpg",[739,740,578,741,726,742],"guacho","seafood rice","coconut milk","one pot",{"slug":744,"title":745,"shortTitle":746,"nativeName":746,"countrySlug":554,"region":747,"baseServings":463,"prepMinutes":556,"cookMinutes":556,"restMinutes":627,"difficulty":558,"course":748,"diet":750,"mainIngredients":751,"images":754,"keywords":764,"publishedAt":581,"updatedAt":581,"authorSlug":582},"panamanian-hojaldras","Hojaldras (Panamanian Fried Breakfast Dough)","Hojaldras","Nationwide",[632,749,630],"bread",[601,603],[752,753,697],"flour","yeast",[755,758,760,762],{"alt":756,"src":757},"Puffed golden rounds of fried dough piled on a plate beside slices of white cheese","\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero.jpg",{"alt":756,"src":759},"\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero-16x9.jpg",{"alt":756,"src":761},"\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero-4x3.jpg",{"alt":756,"src":763},"\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero-1x1.jpg",[765,766,767,768,769,601],"hojaldras","fried dough","panamanian breakfast","fry bread","queso blanco",{"slug":771,"title":772,"shortTitle":773,"nativeName":774,"countrySlug":554,"region":747,"baseServings":463,"prepMinutes":594,"cookMinutes":661,"difficulty":558,"course":775,"diet":776,"mainIngredients":777,"images":779,"keywords":789,"publishedAt":683,"updatedAt":683,"authorSlug":582},"panamanian-patacones","Patacones Panameños (Twice-Fried Green Plantains)","Patacones Panameños","Patacones",[599,631,630],[601,602,563,562],[778,464],"plantain",[780,783,785,787],{"alt":781,"src":782},"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":781,"src":784},"\u002Fimages\u002Frecipes\u002Fpanamanian-patacones\u002Fhero-16x9.jpg",{"alt":781,"src":786},"\u002Fimages\u002Frecipes\u002Fpanamanian-patacones\u002Fhero-4x3.jpg",{"alt":781,"src":788},"\u002Fimages\u002Frecipes\u002Fpanamanian-patacones\u002Fhero-1x1.jpg",[790,791,792,578,793,794],"patacones","tostones","green plantain","fried plantain","side dish",{"slug":550,"title":551,"shortTitle":552,"nativeName":553,"countrySlug":554,"region":555,"baseServings":463,"prepMinutes":556,"cookMinutes":557,"difficulty":558,"course":796,"diet":797,"mainIngredients":798,"images":799,"keywords":804,"publishedAt":581,"updatedAt":581,"authorSlug":582},[560],[562,563],[453,490,485,472],[800,801,802,803],{"alt":567,"src":568},{"alt":567,"src":570},{"alt":567,"src":572},{"alt":567,"src":574},[576,577,578,579,472,580],{"slug":806,"title":807,"shortTitle":808,"nativeName":809,"countrySlug":554,"region":810,"baseServings":502,"prepMinutes":661,"cookMinutes":811,"difficulty":597,"course":812,"diet":814,"mainIngredients":815,"images":818,"keywords":828,"publishedAt":581,"updatedAt":581,"authorSlug":582},"panamanian-sancocho","Sancocho de Gallina (Hen and Yam Soup with Culantro)","Sancocho de Gallina","Sancocho de gallina panameño","Azuero Peninsula",150,[813,560],"soup",[562,563,603],[816,817,472,459],"chicken","yam",[819,822,824,826],{"alt":820,"src":821},"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":820,"src":823},"\u002Fimages\u002Frecipes\u002Fpanamanian-sancocho\u002Fhero-16x9.jpg",{"alt":820,"src":825},"\u002Fimages\u002Frecipes\u002Fpanamanian-sancocho\u002Fhero-4x3.jpg",{"alt":820,"src":827},"\u002Fimages\u002Frecipes\u002Fpanamanian-sancocho\u002Fhero-1x1.jpg",[829,830,831,832,472,833],"sancocho","panamanian soup","hen soup","name yam","hangover cure",{"slug":835,"title":836,"shortTitle":837,"nativeName":838,"countrySlug":554,"region":839,"baseServings":502,"prepMinutes":627,"cookMinutes":690,"restMinutes":556,"difficulty":840,"course":841,"diet":842,"mainIngredients":843,"images":847,"keywords":857,"publishedAt":581,"updatedAt":581,"authorSlug":582},"panamanian-tamal-de-olla","Tamal de Olla (Panamanian Baked Corn Masa Casserole)","Tamal de Olla","Tamal de olla","Panama City and Los Santos","hard",[560],[563,562],[844,816,845,846],"masa-harina","olives","achiote",[848,851,853,855],{"alt":849,"src":850},"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":849,"src":852},"\u002Fimages\u002Frecipes\u002Fpanamanian-tamal-de-olla\u002Fhero-16x9.jpg",{"alt":849,"src":854},"\u002Fimages\u002Frecipes\u002Fpanamanian-tamal-de-olla\u002Fhero-4x3.jpg",{"alt":849,"src":856},"\u002Fimages\u002Frecipes\u002Fpanamanian-tamal-de-olla\u002Fhero-1x1.jpg",[858,859,860,846,816,861],"tamal de olla","panamanian tamal","masa casserole","christmas food",24,false,1788563784672]