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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":506,"pronunciation":531,"substitutions":532,"slug":545,"title":546,"shortTitle":547,"nativeName":548,"countrySlug":549,"region":550,"baseServings":459,"prepMinutes":551,"cookMinutes":431,"restMinutes":431,"difficulty":552,"course":553,"diet":555,"mainIngredients":560,"images":561,"keywords":571,"publishedAt":578,"updatedAt":578,"authorSlug":579,"summary":580,"localeSlug":545,"alternates":581},[394,397,400,403,406],{"answer":395,"question":396},"It is the Swahili verb for smearing or spreading something onto a surface, and it describes the method rather than an ingredient. The fish is grilled first, then the thick coconut sauce is repeatedly spread over it while it finishes cooking. Any dish described as wa kupaka on a coastal menu has been treated this way, chicken included.","What does kupaka mean?",{"answer":398,"question":399},"It boiled. Coconut milk holds together only up to a gentle simmer; past that, the fat separates and the sauce turns grainy with oil pooling on top. Keep the heat low, stir regularly, and add the acidic tamarind at the end rather than the beginning, since acid plus high heat makes splitting far more likely.","Why did my coconut sauce split?",{"answer":401,"question":402},"Get the grill properly hot before the fish goes near it, then oil the bars and brush the fish itself with oil. Leave it alone for the first several minutes — a whole fish releases by itself once a crust has formed, and prodding it early is what tears the skin. A hinged fish basket makes turning it almost foolproof.","How do I stop the fish sticking to the grill?",{"answer":404,"question":405},"Yes, though whole fish gives better flavour and stays moister on the bone. Use thick, skin-on fillets, grill them skin side down for most of the cooking, and cut the total time to around eight minutes. Start glazing after the first flip so the sauce has time to set without burning.","Can I use fish fillets instead of a whole fish?",{"answer":407,"question":408},"It is meant to be warm rather than fiery. Coastal cooks usually use one or two chillies for the whole dish, letting the coconut and tamarind lead, and anyone who wants more heat adds pilipili sauce at the table. Deseed the chillies if you want the flavour without much burn.","Is the sauce very spicy?",[410,411,412,413,414,415],"Score the fish to the bone three times on each side so the marinade and heat reach the thickest part of the flesh.","Oil the grill bars and the fish itself well; whole fish sticks the moment it touches dry metal and tears when you lift it.","Do not shake the tin of coconut milk. The dense cream at the top is exactly what you want for a sauce that clings.","Simmer the sauce gently and never let it boil hard — coconut milk splits into oil and grain at a rolling boil.","Apply the glaze in three or four thin coats rather than one thick one, letting each set before the next goes on.","Reduce the sauce until it coats a spoon before it ever touches the fish; a thin sauce runs straight off into the coals.","🐠","Samaki wa kupaka is whole grilled fish finished with a thick coconut sauce that is brushed on in layers while the fish is still over the heat. Kupaka means to smear or spread, and that repeated painting is the entire technique — each coat dries slightly and tightens onto the skin, so by the end the fish wears a glaze rather than sitting in a sauce. The taste balances on three things: the sweetness of pressed coconut, the sourness of tamarind, and enough chilli and garlic to keep it from turning cloying. It is a Mombasa restaurant standard and a coastal home dish, served with rice cooked in coconut milk and a lime wedge.","On the Kenyan coast, coconut is not a flavouring but a daily ingredient with its own equipment. Households keep a mbuzi — a low wooden stool with a serrated iron blade at one end — and grate the flesh from half-shells while sitting on it, then squeeze the shreds twice with water. The first, thick press, called tui la nazi, is what makes a sauce like this one; the thin second press goes into rice and braises. That distinction between thick and thin coconut milk shapes every coastal recipe, and it is why a tin of full-fat coconut milk, undiluted and unshaken, is the right thing to reach for here.\n\nTamarind, ukwaju, does the work that lemon or vinegar does in other cuisines. The pods grow all along the coast, the pulp is soaked and strained into a sour brown liquid, and it is the counterweight that keeps rich coconut dishes from tasting flat. Fish comes from the same immediate neighbourhood — reef fish landed at Mombasa's old port, at Malindi and along the Lamu archipelago — and the smaller the town, the more likely the fish on your plate was swimming that morning.\n\nThe dish is genuinely a two-stage preparation and cannot be shortcut into a simple fish curry. The fish is cooked first over charcoal, which sets the flesh and gives it smoke, and only then does the sauce go on, applied in thin coats so it clings rather than pools. Restaurants along the coast serve it whole on a plate with the surplus sauce spooned around, usually alongside wali wa nazi, coconut rice, so that no coconut goes to waste. Home cooks often make it with tilapia or whatever is affordable rather than the snapper of the tourist menus, and the sauce carries either perfectly well.","Eat this the day it is made if you can. Refrigerated, it keeps 2 days and should be reheated covered in a low oven with a spoonful of water so the glaze softens instead of cracking. The sauce can be made up to 3 days ahead and refrigerated separately, which is the better way to plan ahead — it thickens in the cold and needs loosening with a little water over gentle heat. Freezing is not worth it: coconut sauces separate on thawing and grilled fish turns dry and cottony.",[421,422,423,424],"Keeps the two stages separate — grill first, glaze second — instead of stewing the fish in coconut milk.","Uses thick coconut milk and real tamarind, the two ingredients the dish cannot do without.","Scores and marinates the fish so the seasoning reaches the bone rather than sitting on the skin.","Gives an oven-and-grill route that produces a proper glaze if you have no charcoal.",[426,427,428,429],"Charcoal grill or oven grill","Fish basket or wide spatula","Small saucepan","Pastry brush",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},30,11,2,760,43,480,[438],"Wali wa nazi — rice cooked in thin coconut milk — with lime wedges and kachumbari.",[440,443,446],{"name":441,"description":442},"Kuku wa kupaka","The same coconut and tamarind glaze applied to grilled chicken, which is arguably even more common on the coast than the fish version.",{"name":444,"description":445},"Prawn kupaka","Large prawns grilled in their shells and brushed with the sauce during the last two minutes, since they cook far faster than a whole fish.",{"name":447,"description":448},"Saucier restaurant style","Some Mombasa kitchens hold back half the sauce and pour it around the fish at the table, giving both a glaze and a proper sauce to spoon over rice.",[450,455,458,463,468,473,475,481,485,488,491,494,497,503],{"qty":433,"ref":451,"name":452,"unit":453,"group":454},"white-fish","whole white fish such as red snapper or sea bass, about 600 g each, cleaned and scaled","piece","For the fish",{"qty":433,"ref":456,"name":457,"unit":453,"group":454},"lime","limes, one juiced and one cut into wedges",{"qty":459,"ref":460,"name":461,"unit":462,"group":454},4,"garlic","garlic, crushed","clove",{"qty":464,"ref":465,"name":466,"unit":467,"group":454},15,"ginger","fresh ginger, grated","g",{"qty":469,"ref":470,"name":471,"unit":472,"group":454},1,"turmeric","ground turmeric","tsp",{"qty":469,"name":474,"unit":472,"group":454},"salt",{"qty":476,"ref":477,"name":478,"unit":479,"group":480},400,"coconut-milk","full-fat coconut milk, unshaken","ml","For the sauce",{"qty":433,"ref":482,"name":483,"unit":484,"group":480},"tamarind","tamarind pulp, soaked and strained","tbsp",{"qty":469,"ref":486,"name":487,"unit":453,"group":480},"onion","small onion, very finely chopped",{"qty":433,"ref":489,"name":490,"unit":453,"group":480},"green-chili","green or red chillies, finely chopped",{"qty":469,"ref":492,"name":493,"unit":472,"group":480},"cumin","ground cumin",{"qty":469,"ref":495,"name":496,"unit":484,"group":480},"tomato-paste","tomato paste",{"qty":498,"ref":499,"name":500,"unit":501,"group":502},0.5,"cilantro","coriander leaves, chopped","cup","To finish",{"qty":504,"name":474,"unit":505,"group":502},null,"to taste",[507,511,514,519,523,528],{"text":508,"title":509,"timerSeconds":510},"Slash each fish to the bone three times on both sides. Mix the lime juice, garlic, ginger, turmeric and salt, rub it into the cuts and cavity, and refrigerate for 30 minutes — the skin will turn deep yellow and feel slightly firm.","Score and marinate",1800,{"text":512,"title":513,"timerSeconds":476},"Soften the onion and chillies in a spoonful of oil over low heat for 5 minutes without letting them colour, then stir in the cumin and tomato paste and cook a minute more until the paste darkens. Pour in the coconut milk and simmer very gently.","Build the sauce",{"tip":515,"text":516,"title":517,"timerSeconds":518},"Never let it reach a rolling boil. Big bubbles mean the coconut milk is about to break.","Let the sauce bubble lazily for 12 to 15 minutes, stirring often, until it thickens enough to coat the back of a spoon and a finger drawn through leaves a clear line. Stir in the tamarind and salt off the heat, and taste — it should read sweet first, then sour.","Reduce and sour it",840,{"text":520,"title":521,"timerSeconds":522},"Oil the grill bars and the fish, then cook over medium coals or under a hot oven grill for 6 to 7 minutes a side, until the skin blisters, chars in spots and the fish lifts cleanly without sticking. Handle it with a fish basket or two spatulas.","Grill the fish",780,{"tip":524,"text":525,"title":526,"timerSeconds":527},"Thin coats set; thick ones slide off and scorch on the coals.","Brush a thin coat of the thick sauce over the top of the fish and return it to the heat for 2 minutes, until the surface loses its shine and sets. Repeat three or four times on both sides, until the fish is coated in a glossy, slightly caramelised layer.","Paint on the glaze",600,{"text":529,"title":530},"Lift the fish onto a warm platter, spoon the leftover sauce around it rather than over the glaze, and scatter with coriander. Serve with coconut rice and lime wedges, letting people squeeze lime over their own portion.","Serve with the remaining sauce","sah-MAH-kee wah koo-PAH-kah",[533,537,541],{"note":534,"swap":535,"original":536},"Tilapia is what most Kenyan households actually use. Fillets work but need much less time on the grill, around 4 minutes a side.","Sea bass, tilapia, or thick white fish fillets with the skin on","Whole red snapper",{"note":538,"swap":539,"original":540},"It gives sourness but not tamarind's dark, slightly fruity depth. Tamarind paste in jars is widely sold and keeps for months once opened.","2 tbsp lime juice plus 1 tsp brown sugar","Tamarind pulp",{"note":542,"swap":543,"original":544},"The glaze sets properly under a hot grill. You lose the smoke, which is a real loss, but the sauce carries the dish.","Oven at 200°C for 20 minutes, then the top grill element for glazing","Charcoal grill","samaki-wa-kupaka","Samaki wa Kupaka (Grilled Fish in Coconut Sauce)","Samaki wa Kupaka","Samaki wa kupaka","kenya","Mombasa",20,"medium",[554],"main",[556,557,558,559],"pescatarian","gluten-free","dairy-free","halal-friendly",[451,477,482,460],[562,565,567,569],{"alt":563,"src":564},"Whole grilled fish glazed with thick orange coconut sauce, scattered with coriander and lime wedges","\u002Fimages\u002Frecipes\u002Fsamaki-wa-kupaka\u002Fhero.jpg",{"alt":563,"src":566},"\u002Fimages\u002Frecipes\u002Fsamaki-wa-kupaka\u002Fhero-16x9.jpg",{"alt":563,"src":568},"\u002Fimages\u002Frecipes\u002Fsamaki-wa-kupaka\u002Fhero-4x3.jpg",{"alt":563,"src":570},"\u002Fimages\u002Frecipes\u002Fsamaki-wa-kupaka\u002Fhero-1x1.jpg",[572,573,574,482,575,576,577],"samaki wa kupaka","swahili fish","coconut sauce","mombasa food","grilled fish","coastal kenyan","2026-08-20","dishroute-kitchen","Whole fish grilled over coals and then painted again and again with thick coconut, tamarind and chilli sauce until the skin sets into a glossy, sweet-sour glaze.",{"en":582},"\u002Frecipe\u002Fsamaki-wa-kupaka",{"items":584,"total":742,"page":469,"limit":859,"hasMore":860},[585,620,651,680,707,737,765,795,805,832],{"slug":586,"title":587,"shortTitle":588,"nativeName":589,"countrySlug":549,"region":590,"baseServings":591,"prepMinutes":551,"cookMinutes":592,"restMinutes":436,"difficulty":593,"course":594,"diet":595,"mainIngredients":599,"images":603,"keywords":613,"publishedAt":578,"updatedAt":578,"authorSlug":579},"githeri","Githeri (Kenyan Maize and Bean Stew)","Githeri","Gĩtheri","Central Kenya",6,120,"easy",[554],[596,597,557,558,598],"vegan","vegetarian","nut-free",[600,601,486,602],"corn","potato","tomato",[604,607,609,611],{"alt":605,"src":606},"Bowl of githeri with maize kernels, red beans and potato chunks in a thick tomato base, topped with coriander","\u002Fimages\u002Frecipes\u002Fgitheri\u002Fhero.jpg",{"alt":605,"src":608},"\u002Fimages\u002Frecipes\u002Fgitheri\u002Fhero-16x9.jpg",{"alt":605,"src":610},"\u002Fimages\u002Frecipes\u002Fgitheri\u002Fhero-4x3.jpg",{"alt":605,"src":612},"\u002Fimages\u002Frecipes\u002Fgitheri\u002Fhero-1x1.jpg",[586,614,615,616,617,618,619],"maize and beans","kikuyu food","kenyan one pot","vegan stew","muthokoi","budget meal",{"slug":621,"title":622,"shortTitle":623,"nativeName":624,"countrySlug":549,"baseServings":625,"prepMinutes":626,"cookMinutes":627,"restMinutes":431,"difficulty":552,"course":628,"diet":630,"mainIngredients":631,"images":633,"keywords":643,"publishedAt":578,"updatedAt":578,"authorSlug":579},"kenyan-chapati","Kenyan Chapati (Soft Layered Flatbread)","Kenyan Chapati","Chapati",8,40,25,[629],"bread",[596,597,558,598],[632],"flour",[634,637,639,641],{"alt":635,"src":636},"Stack of golden brown Kenyan chapatis with dark blistered spots, one torn open to show thin layers","\u002Fimages\u002Frecipes\u002Fkenyan-chapati\u002Fhero.jpg",{"alt":635,"src":638},"\u002Fimages\u002Frecipes\u002Fkenyan-chapati\u002Fhero-16x9.jpg",{"alt":635,"src":640},"\u002Fimages\u002Frecipes\u002Fkenyan-chapati\u002Fhero-4x3.jpg",{"alt":635,"src":642},"\u002Fimages\u002Frecipes\u002Fkenyan-chapati\u002Fhero-1x1.jpg",[644,645,646,647,648,649,650],"kenyan chapati","chapo","layered flatbread","east african bread","soft chapati","laminated dough","chapati madondo",{"slug":652,"title":653,"shortTitle":654,"nativeName":654,"countrySlug":549,"baseServings":655,"prepMinutes":627,"cookMinutes":551,"restMinutes":656,"difficulty":593,"course":657,"diet":659,"mainIngredients":660,"images":662,"keywords":672,"publishedAt":578,"updatedAt":578,"authorSlug":579},"kenyan-mandazi","Mandazi (Coconut Cardamom Fried Dough)","Mandazi",16,90,[658],"snack",[597,558],[632,477,661],"cardamom",[663,666,668,670],{"alt":664,"src":665},"Golden triangular Kenyan mandazi piled on a plate, one torn open to show the hollow airy centre","\u002Fimages\u002Frecipes\u002Fkenyan-mandazi\u002Fhero.jpg",{"alt":664,"src":667},"\u002Fimages\u002Frecipes\u002Fkenyan-mandazi\u002Fhero-16x9.jpg",{"alt":664,"src":669},"\u002Fimages\u002Frecipes\u002Fkenyan-mandazi\u002Fhero-4x3.jpg",{"alt":664,"src":671},"\u002Fimages\u002Frecipes\u002Fkenyan-mandazi\u002Fhero-1x1.jpg",[673,674,675,676,677,678,679],"mandazi","mahamri","swahili doughnut","coconut cardamom","kenyan snack","fried dough","chai time",{"slug":681,"title":682,"shortTitle":683,"nativeName":684,"countrySlug":549,"region":590,"baseServings":591,"prepMinutes":551,"cookMinutes":431,"difficulty":552,"course":685,"diet":687,"mainIngredients":688,"images":691,"keywords":701,"publishedAt":578,"updatedAt":578,"authorSlug":579},"mukimo","Mukimo (Kikuyu Green Mash with Maize and Beans)","Mukimo","Mũkimo",[686],"side",[597,557,598],[601,600,689,690],"peas","spinach",[692,695,697,699],{"alt":693,"src":694},"Mound of pale green Kikuyu mukimo mash flecked with maize kernels and beans, a hollow of stew on top","\u002Fimages\u002Frecipes\u002Fmukimo\u002Fhero.jpg",{"alt":693,"src":696},"\u002Fimages\u002Frecipes\u002Fmukimo\u002Fhero-16x9.jpg",{"alt":693,"src":698},"\u002Fimages\u002Frecipes\u002Fmukimo\u002Fhero-4x3.jpg",{"alt":693,"src":700},"\u002Fimages\u002Frecipes\u002Fmukimo\u002Fhero-1x1.jpg",[681,702,615,703,704,705,706],"irio","green mashed potato","maize and beans mash","kenyan side dish","wedding food",{"slug":708,"title":709,"shortTitle":710,"nativeName":711,"countrySlug":549,"baseServings":625,"prepMinutes":712,"cookMinutes":713,"restMinutes":551,"difficulty":714,"course":715,"diet":717,"mainIngredients":718,"images":721,"keywords":731,"publishedAt":578,"updatedAt":578,"authorSlug":579},"mutura","Mutura (Kenyan Grilled Blood Sausage)","Mutura","Mũtura",45,70,"hard",[716],"street-food",[557,558,598],[719,720,486,489],"blood-sausage","ground-beef",[722,725,727,729],{"alt":723,"src":724},"Coil of charcoal-grilled Kenyan mutura sliced into dark coins on a wooden board with chilli salt","\u002Fimages\u002Frecipes\u002Fmutura\u002Fhero.jpg",{"alt":723,"src":726},"\u002Fimages\u002Frecipes\u002Fmutura\u002Fhero-16x9.jpg",{"alt":723,"src":728},"\u002Fimages\u002Frecipes\u002Fmutura\u002Fhero-4x3.jpg",{"alt":723,"src":730},"\u002Fimages\u002Frecipes\u002Fmutura\u002Fhero-1x1.jpg",[708,732,733,734,735,736,615],"kenyan blood sausage","street food","nairobi","offal","charcoal grilled sausage",{"slug":738,"title":739,"shortTitle":740,"nativeName":741,"countrySlug":549,"baseServings":591,"prepMinutes":551,"cookMinutes":656,"restMinutes":742,"difficulty":593,"course":743,"diet":744,"mainIngredients":745,"images":747,"keywords":757,"publishedAt":578,"updatedAt":578,"authorSlug":579},"nyama-choma","Nyama Choma (Kenyan Charcoal-Grilled Goat)","Nyama Choma","Nyama choma",10,[554],[557,558,559,598],[746,602,486,456],"goat",[748,751,753,755],{"alt":749,"src":750},"Charcoal-grilled goat ribs chopped on a wooden board beside a bowl of tomato and onion kachumbari","\u002Fimages\u002Frecipes\u002Fnyama-choma\u002Fhero.jpg",{"alt":749,"src":752},"\u002Fimages\u002Frecipes\u002Fnyama-choma\u002Fhero-16x9.jpg",{"alt":749,"src":754},"\u002Fimages\u002Frecipes\u002Fnyama-choma\u002Fhero-4x3.jpg",{"alt":749,"src":756},"\u002Fimages\u002Frecipes\u002Fnyama-choma\u002Fhero-1x1.jpg",[758,759,760,761,762,763,764],"nyama choma","kenyan grilled goat","charcoal grilling","kachumbari","east african barbecue","goat ribs","mbuzi choma",{"slug":766,"title":767,"shortTitle":768,"nativeName":769,"countrySlug":549,"region":770,"baseServings":591,"prepMinutes":627,"cookMinutes":771,"restMinutes":742,"difficulty":552,"course":772,"diet":773,"mainIngredients":774,"images":777,"keywords":787,"publishedAt":578,"updatedAt":578,"authorSlug":579},"kenyan-pilau","Pilau (Kenyan Swahili Spiced Rice with Beef)","Pilau","Pilau ya nyama","Swahili Coast",75,[554],[558,598,559],[775,776,486,492,661],"beef-chuck","basmati-rice",[778,781,783,785],{"alt":779,"src":780},"Pot of brown Kenyan pilau rice with chunks of beef, whole cardamom pods and chopped coriander on top","\u002Fimages\u002Frecipes\u002Fkenyan-pilau\u002Fhero.jpg",{"alt":779,"src":782},"\u002Fimages\u002Frecipes\u002Fkenyan-pilau\u002Fhero-16x9.jpg",{"alt":779,"src":784},"\u002Fimages\u002Frecipes\u002Fkenyan-pilau\u002Fhero-4x3.jpg",{"alt":779,"src":786},"\u002Fimages\u002Frecipes\u002Fkenyan-pilau\u002Fhero-1x1.jpg",[788,789,790,791,792,793,794],"pilau","kenyan pilau","swahili rice","pilau masala","beef rice","coastal kenyan food","one pot rice",{"slug":545,"title":546,"shortTitle":547,"nativeName":548,"countrySlug":549,"region":550,"baseServings":459,"prepMinutes":551,"cookMinutes":431,"restMinutes":431,"difficulty":552,"course":796,"diet":797,"mainIngredients":798,"images":799,"keywords":804,"publishedAt":578,"updatedAt":578,"authorSlug":579},[554],[556,557,558,559],[451,477,482,460],[800,801,802,803],{"alt":563,"src":564},{"alt":563,"src":566},{"alt":563,"src":568},{"alt":563,"src":570},[572,573,574,482,575,576,577],{"slug":806,"title":807,"shortTitle":808,"nativeName":809,"countrySlug":549,"baseServings":459,"prepMinutes":742,"cookMinutes":464,"difficulty":593,"course":810,"diet":811,"mainIngredients":812,"images":814,"keywords":824,"publishedAt":578,"updatedAt":578,"authorSlug":579},"sukuma-wiki","Sukuma Wiki (Kenyan Braised Collard Greens)","Sukuma Wiki","Sukuma wiki",[686],[596,597,557,558,598],[813,486,602],"collard-greens",[815,818,820,822],{"alt":816,"src":817},"Pan of shredded dark green collard greens braised 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