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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":516,"pronunciation":540,"substitutions":541,"slug":554,"title":555,"shortTitle":556,"nativeName":557,"countrySlug":558,"region":559,"baseServings":433,"prepMinutes":560,"cookMinutes":561,"restMinutes":562,"difficulty":563,"course":564,"diet":566,"mainIngredients":569,"images":570,"keywords":580,"publishedAt":585,"updatedAt":585,"authorSlug":586,"summary":587,"localeSlug":554,"alternates":588},[394,397,400,403,406],{"answer":395,"question":396},"The ingredients are essentially the same — achiote masa and a stewed meat filling — but a wrapped tamal is portioned into bijao or plantain leaves and boiled, while tamal de olla is layered in a dish and baked. The wrapped version is moister and carries a distinct herbal aroma from the leaves; the casserole is faster, more even, and gets browned edges.","What is the difference between tamal de olla and a wrapped tamal?",{"answer":398,"question":399},"You can, and the result is still good, but it will taste like a corn casserole rather than a tamal. Masa harina is made from nixtamalised corn, treated with lime, which gives it a specific tangy, toasty flavour that plain cornmeal simply does not have. Look for it in the Latin aisle under brands like Maseca.","Can I make tamal de olla with regular cornmeal?",{"answer":401,"question":402},"Either the masa was not cooked long enough on the stove before assembling, or the mixture was too stiff going into the oven. Masa needs several minutes of active cooking to hydrate fully, and it should be spreadable like thick porridge, not scoopable like dough. Add stock a splash at a time until it slumps slowly off the spoon.","Why is my masa layer grainy or dry?",{"answer":404,"question":405},"Yes. Assemble the whole dish up to a day ahead, cover and refrigerate unbaked, then bake it straight from the fridge adding about 15 minutes to the time. The filling can also be made two days ahead on its own — it improves as it sits, and it must be cool before layering in any case.","Can I prepare it in advance?",{"answer":407,"question":408},"It is a Spanish colonial pattern that spread throughout Latin America, where salty and sweet elements are deliberately set against each other in a meat stew. In Panama it is the signature of tamal filling, and the same combination appears in Cuban picadillo and various regional empanadas. Leave any of them out and the filling tastes noticeably flatter.","Why olives, capers and raisins in a savoury dish?",[410,411,412,413,414,415],"Cook the masa on the stove until it holds a mounded shape on the spoon — raw masa spread cold never sets properly in the oven.","The masa should be looser than you think, roughly the consistency of thick porridge, since it firms up considerably in the oven.","Cool the chicken filling before layering. Hot filling melts the masa boundary and the layers blur together.","Bloom the achiote in hot fat rather than stirring the powder in dry — the colour is fat-soluble and stays dull otherwise.","Rest the baked dish at least 20 minutes. Cut it hot and it collapses into a heap on the plate.","Taste the filling for salt before it goes in; olives and capers vary wildly in how salty they are.","🌽","Tamal de olla is a tamal that gave up on the leaf. Soft corn masa, coloured deep orange with achiote and loosened with stock until it pours, is spread in a dish, filled with chicken stewed in a tomato sofrito with olives, capers and raisins, covered with more masa and baked until the top sets and browns at the corners. It tastes like the wrapped version — sweet corn, savoury chicken, salt from the olives and little bursts of sweetness from the raisins — without the two hours of folding and tying that the traditional form demands. The texture is the point: dense and spoonable, closer to a savoury corn pudding than to bread. Panamanians make it when a crowd is coming and nobody has time to wrap fifty parcels.","The Panamanian tamal is a serious piece of work. Corn is cooked and ground, the masa is beaten with lard and achiote, filling is stewed separately, and each portion is wrapped in bijao or plantain leaves, tied and boiled. It is Christmas and Easter food, wedding food, funeral food — and it is almost always made collectively, because one person cannot realistically wrap enough for a family gathering alone. Households that still do it properly turn it into an all-day event with several generations at the table.\n\nTamal de olla exists because of that labour. \"Olla\" means pot, and the dish takes the identical masa and filling and simply layers them in a vessel, then bakes or steams them together. The result is honestly not identical to the wrapped version: the leaves contribute a green, tea-like aroma that a baking dish cannot reproduce, and the parcels steam rather than bake, which keeps them moister. What the casserole gains is time, evenness and the browned edges that many Panamanians secretly prefer.\n\nThe filling is where the dish shows its Spanish colonial inheritance. Olives, capers and raisins in a savoury meat stew is a combination that runs from Andalusia through Latin America — it appears in Cuban picadillo, Chilean empanadas and Puerto Rican pasteles as well — and in Panama it defines the tamal. Some cooks add a boiled egg slice or a strip of red pepper on top of the filling before the second layer of masa goes on, which is decorative in a wrapped tamal and simply pleasant here. Pork is as common as chicken in the interior provinces, particularly around Los Santos, where the tamal tradition runs deepest.","Refrigerate up to 4 days, covered, and it slices more cleanly cold than warm. Reheat portions covered with foil at 170°C for about 20 minutes, or in a covered pan with a spoon of stock, until the centre is hot through. It freezes well for 3 months either whole or in portions — thaw overnight in the fridge before reheating, since baking from frozen dries the masa edges long before the middle warms.",[421,422,423,424],"Delivers the flavour of a wrapped Panamanian tamal without the leaves, folding and tying.","The masa is cooked before baking, so the finished casserole sets instead of staying grainy.","Filling is stewed separately and cooled, which stops it from leaching liquid into the masa.","Honest about the trade-off: what you lose without bijao leaves and what you gain in browned edges.",[426,427,428,429],"Large sauté pan for the filling","Heavy pot for the masa","22 x 30 cm baking dish","Wooden spoon",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},25,58,6,12,1100,32,580,[439],"A sharp cabbage-and-tomato salad and hot sauce, to cut the richness of the masa.",[441,444,447],{"name":442,"description":443},"Wrapped tamales","The original: portions of masa and filling wrapped in bijao or plantain leaves, tied and boiled 45 minutes. More work, moister result, and a distinct green aroma from the leaves.",{"name":445,"description":446},"With boiled egg and pepper","Slices of hard-boiled egg and strips of roasted red pepper laid over the filling before the top masa layer — a decorative touch borrowed from the wrapped form.",{"name":448,"description":449},"Pork and prune","Interior-style filling using pork shoulder and prunes in place of chicken and raisins, giving a darker, sweeter stew under the corn.",[451,457,462,467,470,475,478,482,486,489,492,496,499,504,509,511,514],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},700,"chicken","boneless chicken thighs","g","For the filling",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},3,"olive-oil","oil","tbsp",{"qty":463,"ref":464,"name":465,"unit":466,"group":456},1,"onion","large onion, finely chopped","piece",{"qty":463,"ref":468,"name":469,"unit":466,"group":456},"bell-pepper","red bell pepper, finely chopped",{"qty":471,"ref":472,"name":473,"unit":474,"group":456},5,"garlic","garlic, finely chopped","clove",{"qty":458,"ref":476,"name":477,"unit":466,"group":456},"tomato","ripe tomatoes, chopped",{"qty":479,"ref":480,"name":481,"unit":461,"group":456},2,"tomato-paste","tomato paste",{"qty":483,"ref":484,"name":485,"unit":455,"group":456},80,"olives","green olives, halved",{"qty":479,"ref":487,"name":488,"unit":461,"group":456},"capers","capers, drained",{"qty":490,"ref":491,"name":491,"unit":455,"group":456},60,"raisins",{"qty":463,"ref":493,"name":494,"unit":495,"group":456},"oregano","dried oregano","tsp",{"qty":471,"ref":497,"name":498,"unit":466,"group":456},"culantro","culantro leaves, chopped",{"qty":500,"ref":501,"name":502,"unit":455,"group":503},400,"masa-harina","masa harina","For the masa",{"qty":505,"ref":506,"name":507,"unit":508,"group":503},1400,"stock","chicken stock, hot","ml",{"qty":483,"name":510,"unit":455,"group":503},"lard or neutral oil",{"qty":479,"ref":512,"name":513,"unit":495,"group":503},"achiote","achiote powder",{"qty":479,"name":515,"unit":495,"group":503},"fine salt",[517,521,525,528,533,536],{"text":518,"title":519,"timerSeconds":520},"Simmer {qty:chicken} of chicken thighs in lightly salted water for 25 minutes until cooked through, then lift out, cool briefly and shred into bite-sized pieces. Keep the poaching liquid — it can replace part of the stock for the masa.","Poach and shred the chicken",1500,{"text":522,"title":523,"timerSeconds":524},"Heat the oil in a wide pan and cook the onion and pepper 8 minutes until soft and beginning to take colour at the edges. Add the garlic, then the tomatoes and tomato paste, and cook 10 minutes until the mixture is thick and brick-red and the oil pools at the sides.","Stew the filling",1080,{"text":526,"title":527},"Stir in the shredded chicken, olives, capers, raisins, oregano and culantro. Simmer 5 minutes, taste for salt, then spread the filling on a tray and let it cool to room temperature — hot filling will melt into the masa and blur the layers.","Finish and cool the filling",{"tip":529,"text":530,"title":531,"timerSeconds":532},"Aim for thick porridge, not dough. If it stiffens past that, beat in more hot stock a splash at a time.","Warm the lard in a heavy pot, stir in the achiote and let it bloom for 30 seconds until the fat turns deep orange. Whisk in the masa harina, then the hot stock in three additions, and cook over medium-low heat for 12 minutes, stirring constantly, until the masa mounds on the spoon and slumps slowly rather than running.","Cook the masa",720,{"text":534,"title":535},"Heat the oven to 190°C. Oil a 22 x 30 cm baking dish and spread just over half the masa across the base in an even layer. Spoon the cooled filling over it right to the edges, then cover with the remaining masa and smooth the top with a wet spatula.","Layer the dish",{"text":537,"title":538,"timerSeconds":539},"Bake 45 minutes, until the surface is matte and firm to the touch, the edges have pulled slightly from the dish and browned, and a knife inserted in the centre comes out clean of loose masa. Rest 20 minutes before cutting, or it will not hold its shape on the plate.","Bake and rest",2700,"tah-MAHL deh OH-yah",[542,546,550],{"note":543,"swap":544,"original":545},"It will taste of corn but not of nixtamal, which is a real difference. Masa harina is widely sold under Latin brands and is worth seeking out.","Coarse cornmeal or instant polenta, cooked with 25 percent more liquid","Masa harina",{"note":547,"swap":548,"original":549},"Pork is at least as traditional in the interior provinces. Cook it longer than chicken and use its cooking liquid in the masa.","Pork shoulder, cut small and stewed 45 minutes","Chicken",{"note":551,"swap":552,"original":553},"Lard gives the masa its traditional flavour and a softer set. Oil works and keeps the dish dairy-free; butter tastes good but is not Panamanian.","Neutral oil or butter","Lard","panamanian-tamal-de-olla","Tamal de Olla (Panamanian Baked Corn Masa Casserole)","Tamal de Olla","Tamal de olla","panama","Panama City and Los Santos",40,75,20,"hard",[565],"main",[567,568],"gluten-free","dairy-free",[501,453,484,512],[571,574,576,578],{"alt":572,"src":573},"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":572,"src":575},"\u002Fimages\u002Frecipes\u002Fpanamanian-tamal-de-olla\u002Fhero-16x9.jpg",{"alt":572,"src":577},"\u002Fimages\u002Frecipes\u002Fpanamanian-tamal-de-olla\u002Fhero-4x3.jpg",{"alt":572,"src":579},"\u002Fimages\u002Frecipes\u002Fpanamanian-tamal-de-olla\u002Fhero-1x1.jpg",[581,582,583,512,453,584],"tamal de olla","panamanian tamal","masa casserole","christmas food","2026-08-20","dishroute-kitchen","Everything in a Panamanian tamal, layered into a baking dish instead of wrapped: achiote-stained corn masa around stewed chicken with olives, capers and raisins, baked until set.",{"en":589},"\u002Frecipe\u002Fpanamanian-tamal-de-olla",{"items":591,"total":601,"page":463,"limit":864,"hasMore":865},[592,628,660,690,722,748,775,800,826,854],{"slug":593,"title":594,"shortTitle":595,"nativeName":596,"countrySlug":558,"region":597,"baseServings":598,"prepMinutes":599,"cookMinutes":600,"restMinutes":601,"difficulty":602,"course":603,"diet":605,"mainIngredients":609,"images":612,"keywords":622,"publishedAt":585,"updatedAt":585,"authorSlug":586},"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",4,15,30,10,"medium",[565,604],"side",[606,607,568,567,608],"vegetarian","vegan","nut-free",[610,611,497],"rice","coconut-milk",[613,616,618,620],{"alt":614,"src":615},"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":614,"src":617},"\u002Fimages\u002Frecipes\u002Fpanamanian-arroz-con-guandu\u002Fhero-16x9.jpg",{"alt":614,"src":619},"\u002Fimages\u002Frecipes\u002Fpanamanian-arroz-con-guandu\u002Fhero-4x3.jpg",{"alt":614,"src":621},"\u002Fimages\u002Frecipes\u002Fpanamanian-arroz-con-guandu\u002Fhero-1x1.jpg",[623,624,625,626,627,607],"arroz con guandu","coconut rice","pigeon peas","panamanian","christmas rice",{"slug":629,"title":630,"shortTitle":631,"nativeName":631,"countrySlug":558,"region":632,"baseServings":598,"prepMinutes":560,"cookMinutes":633,"difficulty":602,"course":634,"diet":638,"mainIngredients":639,"images":643,"keywords":653,"publishedAt":585,"updatedAt":585,"authorSlug":586},"panamanian-carimanolas","Carimañolas (Panamanian Stuffed Cassava Fritters)","Carimañolas","Panama City and the Caribbean coast",45,[635,636,637],"street-food","snack","breakfast",[567,568],[640,641,642],"cassava","ground-beef","eggs",[644,647,649,651],{"alt":645,"src":646},"Golden torpedo-shaped cassava fritters, one broken open to show seasoned ground beef filling","\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero.jpg",{"alt":645,"src":648},"\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero-16x9.jpg",{"alt":645,"src":650},"\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero-4x3.jpg",{"alt":645,"src":652},"\u002Fimages\u002Frecipes\u002Fpanamanian-carimanolas\u002Fhero-1x1.jpg",[654,655,656,657,658,659],"carimanolas","cassava fritters","yuca","panamanian street food","ground beef","deep fried",{"slug":661,"title":662,"shortTitle":663,"nativeName":664,"countrySlug":558,"region":665,"baseServings":598,"prepMinutes":431,"cookMinutes":9,"restMinutes":633,"difficulty":666,"course":667,"diet":669,"mainIngredients":671,"images":674,"keywords":684,"publishedAt":689,"updatedAt":689,"authorSlug":586},"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",[668,635],"appetizer",[670,567,568],"pescatarian",[672,673,464,497],"sea-bass","lime",[675,678,680,682],{"alt":676,"src":677},"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":676,"src":679},"\u002Fimages\u002Frecipes\u002Fpanamanian-ceviche-de-corvina\u002Fhero-16x9.jpg",{"alt":676,"src":681},"\u002Fimages\u002Frecipes\u002Fpanamanian-ceviche-de-corvina\u002Fhero-4x3.jpg",{"alt":676,"src":683},"\u002Fimages\u002Frecipes\u002Fpanamanian-ceviche-de-corvina\u002Fhero-1x1.jpg",[685,686,626,687,497,688],"ceviche","corvina","lime cured fish","no cook","2026-08-21",{"slug":691,"title":692,"shortTitle":693,"nativeName":694,"countrySlug":558,"region":695,"baseServings":433,"prepMinutes":599,"cookMinutes":561,"restMinutes":696,"difficulty":666,"course":697,"diet":699,"mainIngredients":700,"images":705,"keywords":715,"publishedAt":689,"updatedAt":689,"authorSlug":586},"panamanian-chicheme","Chicheme (Panamanian Cracked Corn and Milk Drink)","Chicheme","Chicheme chorrerano","La Chorrera, Panamá Oeste",180,[698,636],"drink",[606,567],[701,702,703,704],"corn","milk","condensed-milk","cinnamon",[706,709,711,713],{"alt":707,"src":708},"A tall cup of thick cold corn and milk drink with visible white kernels and grated nutmeg on top","\u002Fimages\u002Frecipes\u002Fpanamanian-chicheme\u002Fhero.jpg",{"alt":707,"src":710},"\u002Fimages\u002Frecipes\u002Fpanamanian-chicheme\u002Fhero-16x9.jpg",{"alt":707,"src":712},"\u002Fimages\u002Frecipes\u002Fpanamanian-chicheme\u002Fhero-4x3.jpg",{"alt":707,"src":714},"\u002Fimages\u002Frecipes\u002Fpanamanian-chicheme\u002Fhero-1x1.jpg",[716,717,718,719,720,721],"chicheme","panamanian drink","corn drink","la chorrera","condensed milk","cold drink",{"slug":723,"title":724,"shortTitle":725,"nativeName":726,"countrySlug":558,"region":727,"baseServings":598,"prepMinutes":431,"cookMinutes":560,"difficulty":602,"course":728,"diet":729,"mainIngredients":730,"images":733,"keywords":743,"publishedAt":585,"updatedAt":585,"authorSlug":586},"panamanian-guacho-de-mariscos","Guacho de Mariscos (Panamanian Soupy Seafood Rice)","Guacho de Mariscos","Guacho de mariscos","Darién and Colón",[565],[670,568,567],[610,731,732,611],"shrimp","squid",[734,737,739,741],{"alt":735,"src":736},"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":735,"src":738},"\u002Fimages\u002Frecipes\u002Fpanamanian-guacho-de-mariscos\u002Fhero-16x9.jpg",{"alt":735,"src":740},"\u002Fimages\u002Frecipes\u002Fpanamanian-guacho-de-mariscos\u002Fhero-4x3.jpg",{"alt":735,"src":742},"\u002Fimages\u002Frecipes\u002Fpanamanian-guacho-de-mariscos\u002Fhero-1x1.jpg",[744,745,626,746,731,747],"guacho","seafood rice","coconut milk","one pot",{"slug":749,"title":750,"shortTitle":751,"nativeName":751,"countrySlug":558,"region":752,"baseServings":598,"prepMinutes":562,"cookMinutes":562,"restMinutes":560,"difficulty":666,"course":753,"diet":755,"mainIngredients":756,"images":759,"keywords":769,"publishedAt":585,"updatedAt":585,"authorSlug":586},"panamanian-hojaldras","Hojaldras (Panamanian Fried Breakfast Dough)","Hojaldras","Nationwide",[637,754,635],"bread",[606,608],[757,758,702],"flour","yeast",[760,763,765,767],{"alt":761,"src":762},"Puffed golden rounds of fried dough piled on a plate beside slices of white cheese","\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero.jpg",{"alt":761,"src":764},"\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero-16x9.jpg",{"alt":761,"src":766},"\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero-4x3.jpg",{"alt":761,"src":768},"\u002Fimages\u002Frecipes\u002Fpanamanian-hojaldras\u002Fhero-1x1.jpg",[770,771,772,773,774,606],"hojaldras","fried dough","panamanian breakfast","fry bread","queso blanco",{"slug":776,"title":777,"shortTitle":778,"nativeName":779,"countrySlug":558,"region":752,"baseServings":598,"prepMinutes":599,"cookMinutes":431,"difficulty":666,"course":780,"diet":781,"mainIngredients":782,"images":784,"keywords":794,"publishedAt":689,"updatedAt":689,"authorSlug":586},"panamanian-patacones","Patacones Panameños (Twice-Fried Green Plantains)","Patacones Panameños","Patacones",[604,636,635],[606,607,567,568],[783,472],"plantain",[785,788,790,792],{"alt":786,"src":787},"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":786,"src":789},"\u002Fimages\u002Frecipes\u002Fpanamanian-patacones\u002Fhero-16x9.jpg",{"alt":786,"src":791},"\u002Fimages\u002Frecipes\u002Fpanamanian-patacones\u002Fhero-4x3.jpg",{"alt":786,"src":793},"\u002Fimages\u002Frecipes\u002Fpanamanian-patacones\u002Fhero-1x1.jpg",[795,796,797,626,798,799],"patacones","tostones","green plantain","fried plantain","side dish",{"slug":801,"title":802,"shortTitle":803,"nativeName":804,"countrySlug":558,"region":805,"baseServings":598,"prepMinutes":562,"cookMinutes":806,"difficulty":666,"course":807,"diet":808,"mainIngredients":809,"images":811,"keywords":821,"publishedAt":585,"updatedAt":585,"authorSlug":586},"panamanian-ropa-vieja","Ropa Vieja Panameña (Shredded Beef in Criollo Sauce)","Ropa Vieja Panameña","Ropa vieja panameña","Panama City and the interior",120,[565],[568,567],[810,476,468,497],"beef-chuck",[812,815,817,819],{"alt":813,"src":814},"Mound of shredded beef in red tomato sauce with pepper strips, spooned over white rice","\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero.jpg",{"alt":813,"src":816},"\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero-16x9.jpg",{"alt":813,"src":818},"\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero-4x3.jpg",{"alt":813,"src":820},"\u002Fimages\u002Frecipes\u002Fpanamanian-ropa-vieja\u002Fhero-1x1.jpg",[822,823,626,824,497,825],"ropa vieja","shredded beef","criollo sauce","latin american stew",{"slug":827,"title":828,"shortTitle":829,"nativeName":830,"countrySlug":558,"region":831,"baseServings":433,"prepMinutes":431,"cookMinutes":832,"difficulty":602,"course":833,"diet":835,"mainIngredients":836,"images":838,"keywords":848,"publishedAt":585,"updatedAt":585,"authorSlug":586},"panamanian-sancocho","Sancocho de Gallina (Hen and Yam Soup with Culantro)","Sancocho de Gallina","Sancocho de gallina panameño","Azuero Peninsula",150,[834,565],"soup",[568,567,608],[453,837,497,464],"yam",[839,842,844,846],{"alt":840,"src":841},"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":840,"src":843},"\u002Fimages\u002Frecipes\u002Fpanamanian-sancocho\u002Fhero-16x9.jpg",{"alt":840,"src":845},"\u002Fimages\u002Frecipes\u002Fpanamanian-sancocho\u002Fhero-4x3.jpg",{"alt":840,"src":847},"\u002Fimages\u002Frecipes\u002Fpanamanian-sancocho\u002Fhero-1x1.jpg",[849,850,851,852,497,853],"sancocho","panamanian soup","hen soup","name yam","hangover cure",{"slug":554,"title":555,"shortTitle":556,"nativeName":557,"countrySlug":558,"region":559,"baseServings":433,"prepMinutes":560,"cookMinutes":561,"restMinutes":562,"difficulty":563,"course":855,"diet":856,"mainIngredients":857,"images":858,"keywords":863,"publishedAt":585,"updatedAt":585,"authorSlug":586},[565],[567,568],[501,453,484,512],[859,860,861,862],{"alt":572,"src":573},{"alt":572,"src":575},{"alt":572,"src":577},{"alt":572,"src":579},[581,582,583,512,453,584],24,false,1788563787489]