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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":493,"pronunciation":516,"substitutions":517,"slug":530,"title":531,"shortTitle":532,"nativeName":533,"countrySlug":534,"region":535,"baseServings":461,"prepMinutes":536,"cookMinutes":537,"difficulty":538,"course":539,"diet":542,"mainIngredients":546,"images":547,"keywords":557,"publishedAt":563,"updatedAt":563,"authorSlug":564,"summary":565,"localeSlug":530,"alternates":566},[394,397,400,403,406],{"answer":395,"question":396},"Ñame is a true yam — a large, rough-skinned tropical tuber with dense white flesh — and it is what makes Panamanian sancocho cloudy and thick. It is not the orange sweet potato sold as \"yam\" in the United States. Malanga, taro, or a mix of potato and cassava are the best substitutes; potato on its own will not thicken the broth in the same way.","What is ñame and can I substitute it?",{"answer":398,"question":399},"Two usual causes: a young supermarket chicken instead of a stewing hen, and not enough culantro or salt. The broth gets its depth from long cooking of an older bird, so if you are using a regular chicken, add wings, feet or backs for extra collagen, salt in stages, and be much more generous with the herb than feels reasonable.","Why does my sancocho taste bland?",{"answer":401,"question":402},"No. In Panama the white rice arrives in a separate bowl and each person either spoons soup over it or eats it alongside. Cooking the rice in the pot turns the sancocho into a different dish entirely and makes the broth gluey within minutes.","Is rice cooked in the soup?",{"answer":404,"question":405},"Between two and three hours at a bare simmer, depending on the age of the bird. It is done when a leg pulls away from the body with light pressure from a spoon. A young supermarket chicken reaches that point in about 75 minutes and will fall apart entirely if you cook it for the full hen time.","How long does a stewing hen actually need?",{"answer":407,"question":408},"Yes for the hen — about 45 minutes at high pressure gets a tough bird tender. Add the yam afterwards and finish on the stove for 25 minutes uncovered, because under pressure the yam disintegrates completely and you lose the chunks entirely into the broth.","Can I make sancocho in a pressure cooker?",[410,411,412,413,414,415],"A stewing hen makes a completely different soup from a young chicken. Ask a butcher or a Latin or Asian grocer for one and give it two and a half hours.","Peel ñame under running water and rinse the cut pieces — the raw surface is slippery and can irritate the skin of sensitive cooks.","Cut the yam in large 4 cm chunks. Small pieces disintegrate completely instead of half-dissolving.","Skim the foam during the first fifteen minutes and the broth stays clean-tasting rather than muddy.","Salt in stages and taste at the end. As the broth reduces, an early over-salting becomes irreversible.","If the broth is still thin at the end, mash two chunks of yam against the side of the pot — that is the traditional fix, not flour.","🍲","Sancocho de gallina is a soup with only four things in it that matter — hen, ñame yam, culantro and onion — and it depends entirely on time. The hen is an old laying bird, tough and full of flavour, and it needs a long simmer before it gives anything up. As it cooks, the yam dissolves at the edges and thickens the broth into something cloudy and slightly viscous that coats the spoon. The taste is deeply chicken-forward, herbal from all that culantro, and salty enough to feel like it is doing you good. Panamanians eat it at lunch, at fairs, at four in the morning after a long night, and it carries a national reputation as the definitive hangover cure. Rice is served alongside in its own bowl, to be spooned in or eaten separately.","Sancocho exists in some form across the Spanish-speaking Americas — Colombia, Venezuela, the Dominican Republic and Puerto Rico all have their own, most of them loaded with several meats, corn, plantain and cassava. The Panamanian version is defiantly minimal. It is chicken, ñame, culantro and onion, and adding much beyond that invites correction from anyone from the Azuero Peninsula, the region in the country's southwest most closely identified with the dish.\n\nThe Azuero connection matters. This is cattle-and-farm country, home to Panama's most concentrated folk traditions, and sancocho is what gets cooked in enormous pots at the region's festivals and rodeos. The bird is traditionally gallina de patio — a backyard hen that has spent its life scratching around and laying eggs, with dark, sinewy meat that no supermarket broiler can imitate. Such a hen needs two hours or more to become tender, and it repays that with a broth of a depth young chicken cannot approach. Cooks who cannot get one use a whole chicken and accept a lighter result.\n\nThe yam is equally specific. Ñame is a true yam, a large starchy tuber with rough brown skin and dense white flesh, not the orange sweet potato sold as \"yam\" in American supermarkets. It is what gives Panamanian sancocho its characteristic cloudy body — chunks stay whole while their surfaces break down into the liquid. And the culantro goes in by the handful, stems included, at the start and again at the end. The result is a soup that manages to be both simple and unmistakably from one place.","Sancocho keeps 3 days refrigerated and genuinely improves after one night, as the yam continues to thicken the broth. Reheat to a full simmer in a covered pot, thinning with water or stock, since it sets almost solid when cold. It freezes for 2 months, but expect the yam chunks to soften into the broth on thawing — if that matters to you, freeze the broth and meat separately and cook fresh yam when you reheat.",[421,422,423,424],"Sticks to the minimal Panamanian formula instead of loading the pot like a Colombian sancocho.","Explains what ñame actually is and how to buy and cut it without ruining the broth.","Two-stage culantro so the soup tastes both deeply herbal and freshly green.","Realistic timing for both a true stewing hen and the supermarket chicken most cooks will use.",[426,427,428],"Large heavy stockpot","Skimmer or slotted spoon","Sturdy vegetable peeler or knife for the yam",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},16,40,5,940,42,480,[437],"A separate bowl of plain white rice, lime wedges and hot sauce — the rice is never cooked in the soup.",[439,442,445],{"name":440,"description":441},"With corn and plantain","A looser, more Colombian-influenced pot with corn cobs and green plantain added alongside the yam. Sweeter, chunkier, and considered heretical by Azuero purists.",{"name":443,"description":444},"Sancocho de rabo","Made with oxtail rather than hen, simmered three hours. Darker, richer and heavier, and often served as a fair-day dish.",{"name":446,"description":447},"Overnight sancocho","Cooked the day before and reheated, which many cooks insist is when the flavour peaks. The yam thickens the broth further overnight.",[449,455,460,465,469,473,477,480,484,489],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},1600,"chicken","stewing hen, in large bone-in pieces","g","For the pot",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},1,"onion","large onion, quartered","piece",{"qty":461,"ref":462,"name":463,"unit":464,"group":454},6,"garlic","garlic, crushed","clove",{"qty":466,"ref":467,"name":468,"unit":459,"group":454},10,"culantro","culantro leaves, half of them left whole",{"qty":456,"ref":470,"name":471,"unit":472,"group":454},"oregano","dried oregano","tsp",{"qty":474,"name":475,"unit":476,"group":454},3,"water","l",{"qty":478,"name":479,"unit":472,"group":454},2.5,"fine salt, added in stages",{"qty":481,"ref":482,"name":483,"unit":453,"group":454},900,"yam","ñame yam, peeled and in 4 cm chunks",{"qty":485,"ref":486,"name":487,"unit":459,"group":488},2,"lime","limes, in wedges","To serve",{"qty":490,"ref":491,"name":492,"unit":453,"group":488},300,"rice","white rice, cooked separately",[494,497,501,506,510,513],{"text":495,"title":496,"timerSeconds":481},"Rub {qty:chicken} of hen pieces with the crushed garlic, oregano and half the salt and leave 15 minutes at room temperature. Older birds benefit from this rest, which starts drawing seasoning into the dense muscle before it hits water.","Season the hen",{"tip":498,"text":499,"title":500},"Skimming is the single difference between a clean-tasting broth and a muddy one.","Put the hen, quartered onion, whole culantro leaves and 3 litres of water in a large pot. Bring to a boil, then skim off the grey foam that rises in the first ten minutes until the surface runs clear.","Start the broth",{"tip":502,"text":503,"title":504,"timerSeconds":505},"A young chicken needs about 75 minutes here instead, not two hours.","Drop the heat until the surface only trembles and cook uncovered for 2 hours, topping up with hot water if the level drops below the meat. The hen is ready when a leg separates from the body under light pressure from a spoon.","Simmer long",7200,{"text":507,"title":508,"timerSeconds":509},"Add the ñame chunks and the rest of the salt and simmer 30 minutes more. The pieces should stay recognisable while their edges fray, turning the broth from clear to cloudy and slightly thick — that cloudiness is the goal, not a fault.","Add the yam",1800,{"text":511,"title":512},"If the broth still looks thin, press two chunks of yam against the side of the pot with a spoon and stir them in. Taste and correct the salt now, when the volume has stopped reducing.","Adjust the body",{"text":514,"title":515},"Stir in the remaining chopped culantro off the heat so it stays green and fragrant. Ladle into deep bowls with a piece of hen and several chunks of yam in each, and serve with a separate bowl of white rice and lime wedges.","Finish and serve","sahn-KOH-choh deh gah-YEE-nah",[518,522,526],{"note":519,"swap":520,"original":521},"The soup will be lighter and less gelatinous. Adding two chicken feet or a handful of wings gives back some of the body a real hen would supply.","A whole chicken, bone-in, simmered 75 minutes instead","Stewing hen",{"note":523,"swap":524,"original":525},"Ñame is sold at Caribbean, African and Latin grocers, often in cut sections. Potato alone will not cloud the broth the same way, so use cassava alongside it.","Malanga, taro, or half potato and half cassava","Ñame yam",{"note":527,"swap":528,"original":529},"You will need roughly three times the volume, and the flavour will be milder. Add half early and half in the final two minutes.","A large bunch of cilantro with stems, added in two stages","Culantro","panamanian-sancocho","Sancocho de Gallina (Hen and Yam Soup with Culantro)","Sancocho de Gallina","Sancocho de gallina panameño","panama","Azuero Peninsula",25,150,"medium",[540,541],"soup","main",[543,544,545],"dairy-free","gluten-free","nut-free",[451,482,467,457],[548,551,553,555],{"alt":549,"src":550},"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":549,"src":552},"\u002Fimages\u002Frecipes\u002Fpanamanian-sancocho\u002Fhero-16x9.jpg",{"alt":549,"src":554},"\u002Fimages\u002Frecipes\u002Fpanamanian-sancocho\u002Fhero-4x3.jpg",{"alt":549,"src":556},"\u002Fimages\u002Frecipes\u002Fpanamanian-sancocho\u002Fhero-1x1.jpg",[558,559,560,561,467,562],"sancocho","panamanian soup","hen soup","name yam","hangover cure","2026-08-20","dishroute-kitchen","Panama's national soup: stewing hen simmered for hours with ñame yam and a fistful of culantro until the broth turns cloudy, starchy and restorative. Served with rice on the side.",{"en":567},"\u002Frecipe\u002Fpanamanian-sancocho",{"items":569,"total":466,"page":456,"limit":841,"hasMore":842},[570,602,634,663,696,722,750,775,803,813],{"slug":571,"title":572,"shortTitle":573,"nativeName":574,"countrySlug":534,"region":575,"baseServings":576,"prepMinutes":577,"cookMinutes":578,"restMinutes":466,"difficulty":538,"course":579,"diet":581,"mainIngredients":584,"images":586,"keywords":596,"publishedAt":563,"updatedAt":563,"authorSlug":564},"panamanian-arroz-con-guandu","Arroz con Guandú y Coco (Coconut Rice with Pigeon Peas)","Arroz con Guandú y Coco","Arroz con guandú y coco","Colón and the Caribbean coast",4,15,30,[541,580],"side",[582,583,543,544,545],"vegetarian","vegan",[491,585,467],"coconut-milk",[587,590,592,594],{"alt":588,"src":589},"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":588,"src":591},"\u002Fimages\u002Frecipes\u002Fpanamanian-arroz-con-guandu\u002Fhero-16x9.jpg",{"alt":588,"src":593},"\u002Fimages\u002Frecipes\u002Fpanamanian-arroz-con-guandu\u002Fhero-4x3.jpg",{"alt":588,"src":595},"\u002Fimages\u002Frecipes\u002Fpanamanian-arroz-con-guandu\u002Fhero-1x1.jpg",[597,598,599,600,601,583],"arroz con guandu","coconut rice","pigeon peas","panamanian","christmas rice",{"slug":603,"title":604,"shortTitle":605,"nativeName":605,"countrySlug":534,"region":606,"baseServings":576,"prepMinutes":431,"cookMinutes":607,"difficulty":538,"course":608,"diet":612,"mainIngredients":613,"images":617,"keywords":627,"publishedAt":563,"updatedAt":563,"authorSlug":564},"panamanian-carimanolas","Carimañolas (Panamanian Stuffed Cassava Fritters)","Carimañolas","Panama City and the Caribbean coast",45,[609,610,611],"street-food","snack","breakfast",[544,543],[614,615,616],"cassava","ground-beef","eggs",[618,621,623,625],{"alt":619,"src":620},"Golden torpedo-shaped cassava fritters, one broken open to show seasoned ground beef filling","\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero.jpg",{"alt":619,"src":622},"\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero-16x9.jpg",{"alt":619,"src":624},"\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero-4x3.jpg",{"alt":619,"src":626},"\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero-1x1.jpg",[628,629,630,631,632,633],"carimanolas","cassava fritters","yuca","panamanian street food","ground beef","deep fried",{"slug":635,"title":636,"shortTitle":637,"nativeName":638,"countrySlug":534,"region":639,"baseServings":576,"prepMinutes":536,"cookMinutes":9,"restMinutes":607,"difficulty":640,"course":641,"diet":643,"mainIngredients":645,"images":647,"keywords":657,"publishedAt":662,"updatedAt":662,"authorSlug":564},"panamanian-ceviche-de-corvina","Ceviche de Corvina (Panamanian Lime-Cured Sea Bass)","Ceviche de Corvina","Ceviche de corvina","Panama City and the Pacific coast","easy",[642,609],"appetizer",[644,544,543],"pescatarian",[646,486,457,467],"sea-bass",[648,651,653,655],{"alt":649,"src":650},"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":649,"src":652},"\u002Fimages\u002Frecipes\u002Fpanamanian-ceviche-de-corvina\u002Fhero-16x9.jpg",{"alt":649,"src":654},"\u002Fimages\u002Frecipes\u002Fpanamanian-ceviche-de-corvina\u002Fhero-4x3.jpg",{"alt":649,"src":656},"\u002Fimages\u002Frecipes\u002Fpanamanian-ceviche-de-corvina\u002Fhero-1x1.jpg",[658,659,600,660,467,661],"ceviche","corvina","lime cured fish","no cook","2026-08-21",{"slug":664,"title":665,"shortTitle":666,"nativeName":667,"countrySlug":534,"region":668,"baseServings":461,"prepMinutes":577,"cookMinutes":669,"restMinutes":670,"difficulty":640,"course":671,"diet":673,"mainIngredients":674,"images":679,"keywords":689,"publishedAt":662,"updatedAt":662,"authorSlug":564},"panamanian-chicheme","Chicheme (Panamanian Cracked Corn and Milk Drink)","Chicheme","Chicheme chorrerano","La Chorrera, Panamá Oeste",75,180,[672,610],"drink",[582,544],[675,676,677,678],"corn","milk","condensed-milk","cinnamon",[680,683,685,687],{"alt":681,"src":682},"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":681,"src":684},"\u002Fimages\u002Frecipes\u002Fpanamanian-chicheme\u002Fhero-16x9.jpg",{"alt":681,"src":686},"\u002Fimages\u002Frecipes\u002Fpanamanian-chicheme\u002Fhero-4x3.jpg",{"alt":681,"src":688},"\u002Fimages\u002Frecipes\u002Fpanamanian-chicheme\u002Fhero-1x1.jpg",[690,691,692,693,694,695],"chicheme","panamanian drink","corn drink","la chorrera","condensed milk","cold drink",{"slug":697,"title":698,"shortTitle":699,"nativeName":700,"countrySlug":534,"region":701,"baseServings":576,"prepMinutes":536,"cookMinutes":431,"difficulty":538,"course":702,"diet":703,"mainIngredients":704,"images":707,"keywords":717,"publishedAt":563,"updatedAt":563,"authorSlug":564},"panamanian-guacho-de-mariscos","Guacho de Mariscos (Panamanian Soupy Seafood Rice)","Guacho de Mariscos","Guacho de mariscos","Darién and Colón",[541],[644,543,544],[491,705,706,585],"shrimp","squid",[708,711,713,715],{"alt":709,"src":710},"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":709,"src":712},"\u002Fimages\u002Frecipes\u002Fpanamanian-guacho-de-mariscos\u002Fhero-16x9.jpg",{"alt":709,"src":714},"\u002Fimages\u002Frecipes\u002Fpanamanian-guacho-de-mariscos\u002Fhero-4x3.jpg",{"alt":709,"src":716},"\u002Fimages\u002Frecipes\u002Fpanamanian-guacho-de-mariscos\u002Fhero-1x1.jpg",[718,719,600,720,705,721],"guacho","seafood rice","coconut milk","one pot",{"slug":723,"title":724,"shortTitle":725,"nativeName":725,"countrySlug":534,"region":726,"baseServings":576,"prepMinutes":727,"cookMinutes":727,"restMinutes":431,"difficulty":640,"course":728,"diet":730,"mainIngredients":731,"images":734,"keywords":744,"publishedAt":563,"updatedAt":563,"authorSlug":564},"panamanian-hojaldras","Hojaldras (Panamanian Fried Breakfast Dough)","Hojaldras","Nationwide",20,[611,729,609],"bread",[582,545],[732,733,676],"flour","yeast",[735,738,740,742],{"alt":736,"src":737},"Puffed golden rounds of fried dough piled on a plate beside slices of white cheese","\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero.jpg",{"alt":736,"src":739},"\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero-16x9.jpg",{"alt":736,"src":741},"\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero-4x3.jpg",{"alt":736,"src":743},"\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero-1x1.jpg",[745,746,747,748,749,582],"hojaldras","fried dough","panamanian breakfast","fry bread","queso blanco",{"slug":751,"title":752,"shortTitle":753,"nativeName":754,"countrySlug":534,"region":726,"baseServings":576,"prepMinutes":577,"cookMinutes":536,"difficulty":640,"course":755,"diet":756,"mainIngredients":757,"images":759,"keywords":769,"publishedAt":662,"updatedAt":662,"authorSlug":564},"panamanian-patacones","Patacones Panameños (Twice-Fried Green Plantains)","Patacones Panameños","Patacones",[580,610,609],[582,583,544,543],[758,462],"plantain",[760,763,765,767],{"alt":761,"src":762},"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":761,"src":764},"\u002Fimages\u002Frecipes\u002Fpanamanian-patacones\u002Fhero-16x9.jpg",{"alt":761,"src":766},"\u002Fimages\u002Frecipes\u002Fpanamanian-patacones\u002Fhero-4x3.jpg",{"alt":761,"src":768},"\u002Fimages\u002Frecipes\u002Fpanamanian-patacones\u002Fhero-1x1.jpg",[770,771,772,600,773,774],"patacones","tostones","green plantain","fried plantain","side dish",{"slug":776,"title":777,"shortTitle":778,"nativeName":779,"countrySlug":534,"region":780,"baseServings":576,"prepMinutes":727,"cookMinutes":781,"difficulty":640,"course":782,"diet":783,"mainIngredients":784,"images":788,"keywords":798,"publishedAt":563,"updatedAt":563,"authorSlug":564},"panamanian-ropa-vieja","Ropa Vieja Panameña (Shredded Beef in Criollo Sauce)","Ropa Vieja Panameña","Ropa vieja panameña","Panama City and the interior",120,[541],[543,544],[785,786,787,467],"beef-chuck","tomato","bell-pepper",[789,792,794,796],{"alt":790,"src":791},"Mound of shredded beef in red tomato sauce with pepper strips, spooned over white rice","\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero.jpg",{"alt":790,"src":793},"\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero-16x9.jpg",{"alt":790,"src":795},"\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero-4x3.jpg",{"alt":790,"src":797},"\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero-1x1.jpg",[799,800,600,801,467,802],"ropa vieja","shredded beef","criollo sauce","latin american stew",{"slug":530,"title":531,"shortTitle":532,"nativeName":533,"countrySlug":534,"region":535,"baseServings":461,"prepMinutes":536,"cookMinutes":537,"difficulty":538,"course":804,"diet":805,"mainIngredients":806,"images":807,"keywords":812,"publishedAt":563,"updatedAt":563,"authorSlug":564},[540,541],[543,544,545],[451,482,467,457],[808,809,810,811],{"alt":549,"src":550},{"alt":549,"src":552},{"alt":549,"src":554},{"alt":549,"src":556},[558,559,560,561,467,562],{"slug":814,"title":815,"shortTitle":816,"nativeName":817,"countrySlug":534,"region":818,"baseServings":461,"prepMinutes":431,"cookMinutes":669,"restMinutes":727,"difficulty":819,"course":820,"diet":821,"mainIngredients":822,"images":826,"keywords":836,"publishedAt":563,"updatedAt":563,"authorSlug":564},"panamanian-tamal-de-olla","Tamal de Olla (Panamanian Baked Corn Masa Casserole)","Tamal de Olla","Tamal de olla","Panama City and Los Santos","hard",[541],[544,543],[823,451,824,825],"masa-harina","olives","achiote",[827,830,832,834],{"alt":828,"src":829},"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":828,"src":831},"\u002Fimages\u002Frecipes\u002Fpanamanian-tamal-de-olla\u002Fhero-16x9.jpg",{"alt":828,"src":833},"\u002Fimages\u002Frecipes\u002Fpanamanian-tamal-de-olla\u002Fhero-4x3.jpg",{"alt":828,"src":835},"\u002Fimages\u002Frecipes\u002Fpanamanian-tamal-de-olla\u002Fhero-1x1.jpg",[837,838,839,825,451,840],"tamal de olla","panamanian tamal","masa casserole","christmas food",24,false,1788563755498]