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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":437,"variations":439,"ingredients":449,"instructions":492,"pronunciation":519,"substitutions":520,"slug":533,"title":534,"shortTitle":535,"nativeName":536,"countrySlug":537,"baseServings":464,"prepMinutes":432,"cookMinutes":431,"restMinutes":431,"difficulty":538,"course":539,"diet":542,"mainIngredients":545,"images":546,"keywords":556,"publishedAt":563,"updatedAt":563,"authorSlug":564,"summary":565,"localeSlug":533,"alternates":566},[394,397,400,403,406],{"answer":395,"question":396},"That is normal and temporary. Peanut butter tightens dramatically the moment a small amount of water or lemon juice hits it, forming a stiff paste that looks ruined. Keep adding liquid a spoonful at a time and whisking, and it passes through that stage and loosens into a smooth pourable cream within about a minute.","Why did my peanut butter seize up when I added liquid?",{"answer":398,"question":399},"No, and most Sudanese cooks do not. The skin softens completely during frying and adds dark flecks and a little bitterness that balances the peanut butter. Peel it if your aubergines are very large and the skin is thick and leathery, or if you want a paler, smoother-looking bowl.","Do I have to peel the aubergine?",{"answer":401,"question":402},"Yes. Leave out the yogurt and compensate with an extra half lemon and two tablespoons of water so the mixture stays loose and tangy, or use a thick unsweetened plant yogurt. The peanut butter is doing most of the structural work, so the dish holds together fine without dairy.","Can I make this vegan?",{"answer":404,"question":405},"Both are mashed aubergine dips, but the binder differs. Baba ganoush uses tahini and usually charred aubergine, giving a sesame-bitter, smoky result. Salata aswad uses peanut butter and yogurt with fried aubergine, so it is sweeter, creamier and tangier, with cumin rather than sesame as the leading spice.","How is this different from baba ganoush?",{"answer":407,"question":408},"Up to a day ahead comfortably, which is how it is usually handled when a large meal is being cooked. Make it in the morning, refrigerate covered, and take it out of the fridge shortly before eating. Any longer than three days and the aubergine starts weeping liquid and the texture goes slack.","How far ahead can I make it?",[410,411,412,413,414,415],"Salt the cubes and let them drain for 20 minutes, then squeeze them gently in a towel. Aubergine that goes into the pan wet steams into a grey sponge.","Fry in a shallow layer of hot oil in batches. Too much aubergine at once drops the temperature and the pieces absorb oil instead of browning in it.","Add the water to the peanut butter a spoonful at a time. It will tighten into a stiff ball first — that is normal, and it loosens into a smooth cream if you keep going.","Mash with a fork, not a blender. The bowl should still show pieces of aubergine rather than looking like hummus.","Let it sit for at least ten minutes before serving. The cumin and garlic need that time to spread through the peanut base.","Serve it cool or at room temperature, never hot — the yogurt tastes flat and thin when warm.","🍆","Salata aswad means black salad, named for the dark skin of the aubergine rather than the color of the finished bowl, which comes out ivory and flecked. Cubes of aubergine are fried until deep gold and completely soft, then mashed into a dressing of peanut butter loosened with lemon juice and water, folded through with yogurt, garlic and cumin. The taste is rich but sharp — the peanut gives body and a faint sweetness, the lemon and yogurt cut straight back through it, and the fried aubergine brings a mild smokiness. It is served cool, scooped with bread, and put on the table before and alongside everything else rather than as a course of its own.","Sudanese meals open with salads, and the word covers a wider range than it does in Europe. Some are raw and chopped, some are cooked and mashed, and a whole family of them is bound with dakwa, peanut butter, which does the job that tahini does further north in the Levant. Salata dakwa made with tomato, salata rob made with fermented milk, and this aubergine version all sit in the same category: cold, tangy, and built to be scooped rather than forked.\n\nPeanuts explain a lot about the western half of the country. Sudan has long been a major groundnut producer, and in Kordofan and Darfur the crop is a staple rather than a snack, pressed for oil and ground into paste that goes into stews, sweets and salads. The result is a national palate where peanut is a savory background flavor, not a dessert or a children's spread, and where a salad bound with it reads as completely ordinary.\n\nThe dish invites comparison with other mashed aubergine plates around the Mediterranean and the Middle East — baba ganoush in the Levant, zaalouk in Morocco, melitzanosalata in Greece. All share the trick of cooking aubergine to collapse and mashing it with fat and acid, and the differences are in what does the binding: tahini and smoke in the Levant, olive oil and tomato in Morocco, peanut butter and yogurt in Sudan. Nobody here is copying anyone; aubergine is cheap, plentiful and vastly better mashed than boiled, and cooks in every one of those places worked it out.","Keeps 3 days in a sealed container in the fridge and is arguably better on the second day, once the garlic has mellowed and the cumin has spread evenly. Bring it back to room temperature for twenty minutes before serving, since the peanut butter stiffens when cold and the whole bowl tastes muted straight from the fridge; loosen with a splash of water or lemon juice if it has set too firm. It does not freeze — the yogurt splits and the aubergine turns watery on thawing.",[421,422,423,424],"Salts and drains the aubergine first, so it fries golden instead of soaking up half the pan of oil.","Explains the moment the peanut butter seizes into a stiff paste, which panics first-time cooks unnecessarily.","Keeps some texture in the mash rather than blitzing everything to a uniform purée.","Gives a genuine dairy-free route rather than pretending yogurt is optional in a dish built around it.",[426,427,428,429],"Colander","Wide frying pan","Mixing bowl","Fork or potato masher",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":434,"calories":436,"estimated":8},20,15,6,8,480,265,[438],"Kisra or flatbread for scooping, as part of a spread with grilled meat and other cold salads",[440,443,446],{"name":441,"description":442},"Salata dakwa","The tomato-based sibling: chopped tomato, onion and green chilli dressed with the same peanut butter and lemon mixture, uncooked and much sharper.",{"name":444,"description":445},"With grilled aubergine","Whole aubergines charred directly over a flame until the skins blister and the insides slump, then peeled and mashed. Smokier, closer to baba ganoush in aroma while keeping the peanut base.",{"name":447,"description":448},"Extra-hot version","Two or three green chillies chopped fine into the mash rather than scattered on top, which is common when the salad is served with plain grilled meat.",[450,455,459,463,467,471,473,476,481,485,488],{"qty":451,"ref":452,"name":453,"unit":454},800,"eggplant","aubergines, in 2 cm cubes","g",{"qty":456,"name":457,"unit":458,"noScale":8},1,"coarse salt, for drawing out water","tbsp",{"qty":460,"name":461,"unit":462,"noScale":8},150,"sunflower or sesame oil, for frying","ml",{"qty":464,"ref":465,"name":466,"unit":458},4,"peanut-butter","smooth unsweetened peanut butter",{"qty":456,"ref":468,"name":469,"unit":470},"lemon","lemon, juiced","piece",{"qty":464,"name":472,"unit":458},"cold water",{"qty":460,"ref":474,"name":475,"unit":454},"yogurt","plain full-fat yogurt",{"qty":477,"ref":478,"name":479,"unit":480},2,"garlic","garlic, crushed to a paste with a pinch of salt","clove",{"qty":456,"ref":482,"name":483,"unit":484},"cumin","ground cumin","tsp",{"qty":456,"ref":486,"name":487,"unit":470,"optional":8},"green-chili","green chilli, finely chopped",{"qty":489,"name":490,"unit":491},null,"salt","to taste",[493,497,501,505,509,512,515],{"text":494,"title":495,"timerSeconds":496},"Toss the aubergine cubes with the coarse salt in a colander and leave over the sink for 20 minutes. Beads of liquid will collect on the cut faces and the cubes will look visibly damp and slightly shrunken.","Draw out the water",1200,{"tip":498,"text":499,"title":500},"This step is the difference between golden aubergine and an oil-logged one. Do not skip it.","Rinse the cubes briefly, then wrap them in a clean towel and press firmly to force out as much water as you can. They should feel spongy and dry to the touch before they go anywhere near the oil.","Squeeze and dry",{"text":502,"title":503,"timerSeconds":504},"Heat the oil in a wide pan until a cube dropped in sizzles immediately. Fry the aubergine in two or three batches for 6 to 7 minutes each, turning, until the pieces are deep gold on all sides and collapse when pressed with a spoon. Drain on paper towels.","Fry in batches",400,{"tip":506,"text":507,"title":508},"Do not add all the water at once; it splits into lumps floating in liquid and takes twice as long to bring back.","Whisk the peanut butter with the lemon juice in a bowl. It will seize into a thick stiff paste — keep whisking and add the cold water a spoonful at a time until it slackens into a smooth pale cream the texture of pouring yogurt.","Loosen the peanut butter",{"text":510,"title":511},"Stir the crushed garlic, cumin and a good pinch of salt into the peanut cream and taste it on its own. It should be sharp, salty and clearly cumin-scented, a little stronger than you want the finished salad to be.","Season the base",{"text":513,"title":514},"Add the warm fried aubergine and crush it into the dressing with a fork, leaving some pieces recognisable rather than working it to a smooth purée. Fold in the yogurt last, in two additions.","Mash it together",{"text":516,"title":517,"timerSeconds":518},"Let the bowl stand for at least 10 minutes so the flavors settle, then check the salt and lemon once more. Scatter over the chopped chilli, drizzle with a little of the frying oil, and serve cool with bread.","Rest and serve",600,"sa-LA-ta AS-wad",[521,525,529],{"note":522,"swap":523,"original":524},"The yogurt supplies both tang and looseness, so a dairy-free version needs a bit of each. Coconut yogurt works but brings its own flavor; a plain soy or oat one is closer.","Extra lemon juice and 2 tbsp water, or a thick unsweetened plant yogurt","Yogurt",{"note":526,"swap":527,"original":528},"This effectively turns the bowl into a Levantine-style aubergine dip rather than a Sudanese one, which is a perfectly good dish but a noticeably different flavor — sesame is bitter where peanut is sweet.","Tahini","Peanut butter",{"note":530,"swap":531,"original":532},"Lighter and much less messy, and it deepens the smokiness. It does not give quite the same silky, oil-soft texture, so the mash comes out a little drier — add an extra spoonful of yogurt.","Roasting at 220°C for 30 minutes, tossed in 3 tbsp oil","Frying the aubergine","salata-aswad","Salata Aswad (Sudanese Fried Aubergine and Peanut Salad)","Salata Aswad","سلطة أسود","sudan","easy",[540,541],"appetizer","side",[543,544],"vegetarian","gluten-free",[452,465,474,468],[547,550,552,554],{"alt":548,"src":549},"Bowl of creamy pale Sudanese aubergine and peanut salad topped with green chilli and oil","\u002Fimages\u002Frecipes\u002Fsalata-aswad\u002Fhero.jpg",{"alt":548,"src":551},"\u002Fimages\u002Frecipes\u002Fsalata-aswad\u002Fhero-16x9.jpg",{"alt":548,"src":553},"\u002Fimages\u002Frecipes\u002Fsalata-aswad\u002Fhero-1x1.jpg",{"alt":548,"src":555},"\u002Fimages\u002Frecipes\u002Fsalata-aswad\u002Fhero-4x3.jpg",[557,558,559,560,561,562],"salata aswad","aubergine salad","peanut butter","sudanese salad","eggplant dip","mezze","2026-08-20","dishroute-kitchen","Aubergine fried until it collapses, then crushed with peanut butter, yogurt, lemon and cumin into a pale smoky cream. The cold dish that opens almost every Sudanese table.",{"en":567},"\u002Frecipe\u002Fsalata-aswad",{"items":569,"total":837,"page":456,"limit":838,"hasMore":839},[570,605,636,666,691,720,748,758,783,810],{"slug":571,"title":572,"shortTitle":573,"nativeName":574,"countrySlug":537,"baseServings":464,"prepMinutes":575,"cookMinutes":576,"restMinutes":577,"difficulty":538,"course":578,"diet":581,"mainIngredients":584,"images":588,"keywords":598,"publishedAt":563,"updatedAt":563,"authorSlug":564},"agashe","Agashe (Sudanese Peanut-Crusted Grilled Beef)","Agashe","أقاشي",25,12,30,[579,580],"street-food","main",[582,544,583],"dairy-free","halal-friendly",[585,586,587],"peanuts","beef-chuck","chili-flakes",[589,592,594,596],{"alt":590,"src":591},"Skewers of peanut-crusted grilled beef over charcoal with raw onion rings and tomato wedges","\u002Fimages\u002Frecipes\u002Fagashe\u002Fhero.jpg",{"alt":590,"src":593},"\u002Fimages\u002Frecipes\u002Fagashe\u002Fhero-16x9.jpg",{"alt":590,"src":595},"\u002Fimages\u002Frecipes\u002Fagashe\u002Fhero-1x1.jpg",{"alt":590,"src":597},"\u002Fimages\u002Frecipes\u002Fagashe\u002Fhero-4x3.jpg",[571,599,600,601,602,603,604],"agashi","peanut crust","grilled beef","sudanese street food","suya","dakwa",{"slug":606,"title":607,"shortTitle":608,"nativeName":609,"countrySlug":537,"baseServings":576,"prepMinutes":431,"cookMinutes":610,"restMinutes":611,"difficulty":538,"course":612,"diet":614,"mainIngredients":615,"images":619,"keywords":629,"publishedAt":563,"updatedAt":563,"authorSlug":564},"sudanese-basbousa","Basbousa (Sudanese Semolina Cake in Lemon Syrup)","Basbousa","بسبوسة",40,90,[613],"dessert",[543],[616,474,617,618],"semolina","butter","coconut",[620,623,625,627],{"alt":621,"src":622},"Golden semolina cake cut into diamonds in a tin, each piece topped with a peanut and glossy with syrup","\u002Fimages\u002Frecipes\u002Fsudanese-basbousa\u002Fhero.jpg",{"alt":621,"src":624},"\u002Fimages\u002Frecipes\u002Fsudanese-basbousa\u002Fhero-16x9.jpg",{"alt":621,"src":626},"\u002Fimages\u002Frecipes\u002Fsudanese-basbousa\u002Fhero-1x1.jpg",{"alt":621,"src":628},"\u002Fimages\u002Frecipes\u002Fsudanese-basbousa\u002Fhero-4x3.jpg",[630,631,632,633,634,635],"basbousa","semolina cake","sudanese dessert","syrup cake","coconut semolina","cardamom syrup",{"slug":637,"title":638,"shortTitle":639,"nativeName":640,"countrySlug":537,"baseServings":433,"prepMinutes":431,"cookMinutes":9,"restMinutes":641,"difficulty":538,"course":642,"diet":644,"mainIngredients":647,"images":649,"keywords":659,"publishedAt":563,"updatedAt":563,"authorSlug":564},"gongolez","Gongolez (Sudanese Baobab Fruit Drink)","Gongolez","قنقليز",240,[643],"drink",[543,645,544,582,646],"vegan","nut-free",[648],"cardamom",[650,653,655,657],{"alt":651,"src":652},"Tall glass of cloudy white baobab drink over ice, with a cracked baobab pod and pale pulp beside it","\u002Fimages\u002Frecipes\u002Fgongolez\u002Fhero.jpg",{"alt":651,"src":654},"\u002Fimages\u002Frecipes\u002Fgongolez\u002Fhero-16x9.jpg",{"alt":651,"src":656},"\u002Fimages\u002Frecipes\u002Fgongolez\u002Fhero-1x1.jpg",{"alt":651,"src":658},"\u002Fimages\u002Frecipes\u002Fgongolez\u002Fhero-4x3.jpg",[637,660,661,662,663,664,665],"baobab drink","tabaldi","sudanese drink","ramadan drink","bouye","iftar",{"slug":667,"title":668,"shortTitle":669,"nativeName":670,"countrySlug":537,"baseServings":464,"prepMinutes":431,"cookMinutes":431,"difficulty":538,"course":671,"diet":672,"mainIngredients":673,"images":676,"keywords":686,"publishedAt":563,"updatedAt":563,"authorSlug":564},"kamounia","Kamounia (Sudanese Cumin Liver and Lung Fry)","Kamounia","كمونية",[580],[582,544,583,646],[482,674,675,478],"onion","tomato",[677,680,682,684],{"alt":678,"src":679},"Dark browned pieces of cumin-coated lamb liver and lung in a steel pan with chilli and lemon","\u002Fimages\u002Frecipes\u002Fkamounia\u002Fhero.jpg",{"alt":678,"src":681},"\u002Fimages\u002Frecipes\u002Fkamounia\u002Fhero-16x9.jpg",{"alt":678,"src":683},"\u002Fimages\u002Frecipes\u002Fkamounia\u002Fhero-1x1.jpg",{"alt":678,"src":685},"\u002Fimages\u002Frecipes\u002Fkamounia\u002Fhero-4x3.jpg",[667,482,687,688,689,690],"lamb liver","offal","sudanese","quick fry",{"slug":692,"title":693,"shortTitle":694,"nativeName":695,"countrySlug":537,"baseServings":464,"prepMinutes":431,"cookMinutes":575,"restMinutes":696,"difficulty":697,"course":698,"diet":700,"mainIngredients":701,"images":704,"keywords":714,"publishedAt":563,"updatedAt":563,"authorSlug":564},"kisra","Kisra (Sudanese Fermented Sorghum Crepe)","Kisra","كسرة",1440,"medium",[699],"bread",[543,645,544,582,646],[702,703],"flour","yeast",[705,708,710,712],{"alt":706,"src":707},"Stack of thin pale Sudanese kisra sheets folded on a woven tray beside a bowl of stew","\u002Fimages\u002Frecipes\u002Fkisra\u002Fhero.jpg",{"alt":706,"src":709},"\u002Fimages\u002Frecipes\u002Fkisra\u002Fhero-16x9.jpg",{"alt":706,"src":711},"\u002Fimages\u002Frecipes\u002Fkisra\u002Fhero-1x1.jpg",{"alt":706,"src":713},"\u002Fimages\u002Frecipes\u002Fkisra\u002Fhero-4x3.jpg",[692,715,716,717,718,719],"sorghum flatbread","fermented bread","sudanese bread","injera","gluten-free flatbread",{"slug":721,"title":722,"shortTitle":723,"nativeName":724,"countrySlug":537,"baseServings":464,"prepMinutes":432,"cookMinutes":611,"difficulty":697,"course":725,"diet":726,"mainIngredients":727,"images":731,"keywords":741,"publishedAt":563,"updatedAt":563,"authorSlug":564},"mullah-waika","Mullah Waika (Sudanese Dried Okra Stew)","Mullah Waika","ملاح ويكة",[580],[582,544,583,646],[728,729,674,730],"okra","lamb","tomato-paste",[732,735,737,739],{"alt":733,"src":734},"Glossy dark red Sudanese okra stew with chunks of lamb, trailing in a thread from a raised spoon","\u002Fimages\u002Frecipes\u002Fmullah-waika\u002Fhero.jpg",{"alt":733,"src":736},"\u002Fimages\u002Frecipes\u002Fmullah-waika\u002Fhero-16x9.jpg",{"alt":733,"src":738},"\u002Fimages\u002Frecipes\u002Fmullah-waika\u002Fhero-1x1.jpg",{"alt":733,"src":740},"\u002Fimages\u002Frecipes\u002Fmullah-waika\u002Fhero-4x3.jpg",[742,743,744,745,746,747],"mullah waika","weika","dried okra","sudanese stew","okra powder","lamb stew",{"slug":533,"title":534,"shortTitle":535,"nativeName":536,"countrySlug":537,"baseServings":464,"prepMinutes":432,"cookMinutes":431,"restMinutes":431,"difficulty":538,"course":749,"diet":750,"mainIngredients":751,"images":752,"keywords":757,"publishedAt":563,"updatedAt":563,"authorSlug":564},[540,541],[543,544],[452,465,474,468],[753,754,755,756],{"alt":548,"src":549},{"alt":548,"src":551},{"alt":548,"src":553},{"alt":548,"src":555},[557,558,559,560,561,562],{"slug":759,"title":760,"shortTitle":761,"nativeName":762,"countrySlug":537,"baseServings":464,"prepMinutes":432,"cookMinutes":432,"difficulty":538,"course":763,"diet":764,"mainIngredients":765,"images":767,"keywords":777,"publishedAt":563,"updatedAt":563,"authorSlug":564},"shaiyah","Shaiyah (Sudanese Quick-Fried Spiced Beef)","Shaiyah","شية",[580],[582,544,583,646],[586,674,766],"black-pepper",[768,771,773,775],{"alt":769,"src":770},"Seared strips of peppery Sudanese beef with softened onion in a black cast-iron 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