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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":437,"variations":440,"ingredients":450,"instructions":490,"pronunciation":510,"substitutions":511,"slug":524,"title":525,"shortTitle":526,"nativeName":526,"countrySlug":527,"region":528,"baseServings":458,"prepMinutes":529,"cookMinutes":530,"difficulty":531,"course":532,"diet":535,"mainIngredients":539,"images":541,"keywords":551,"publishedAt":557,"updatedAt":557,"authorSlug":558,"summary":559,"localeSlug":524,"alternates":560},[394,397,400,403,406],{"answer":395,"question":396},"Yes, when prepared traditionally. Cassava contains cyanogenic compounds throughout the plant, and the standard preparation of pounding the leaves to a pulp and then boiling them for a long period breaks these down. This is why every recipe across Central Africa insists on thorough pounding and extended cooking. Never eat cassava leaves raw or lightly cooked, and buy frozen pounded leaf if you are not pounding it yourself.","Are cassava leaves safe to eat?",{"answer":398,"question":399},"African and Caribbean grocers stock them frozen, usually in 500 g blocks labelled cassava leaf, saka-saka, pondu or feuilles de manioc. They are already pounded, so you simply thaw and cook. Some shops also sell them dried, which need soaking for several hours before use and give a slightly duller colour.","Where do I buy pounded cassava leaves?",{"answer":401,"question":402},"Yes, and most people outside Cameroon will have to. Supermarket sweetcorn is bred for sugar, so the finished pot is sweeter and lighter than the starchier village version. It is still a very good dish; just expect the corn to sit forward on the palate rather than acting as a neutral starch, and season a little more assertively to balance it.","Can I use sweetcorn instead of field maize?",{"answer":404,"question":405},"Mildly, and the bitterness is a feature rather than a fault. Cassava leaf carries a gentle mineral bitterness that plays against the sweetness of the maize and the richness of palm oil. If it is too pronounced for you, a spoonful of ground peanuts stirred in near the end rounds it off, which is a traditional adjustment rather than a compromise.","Is sanga bitter?",{"answer":407,"question":408},"Technically yes, but it will not taste like sanga. Unrefined red palm oil provides the colour and the earthy, faintly floral aroma that carries such a simple dish. A neutral oil leaves you with boiled corn and greens. Red palm oil is inexpensive, sold in African, Caribbean and Brazilian shops, and keeps for months in a cupboard.","Can I make sanga without palm oil?",[410,411,412,413,414,415],"Buy frozen pounded cassava leaf if you can — the pounding is genuinely hard work and the frozen product is exactly what village cooks would produce by hand.","Give the leaves at least 30 minutes of hard simmering before anything else joins them. They go from stiff and grassy to soft and dark, and undercooked cassava leaf is unpleasantly fibrous.","Cut the kernels from the cob with the cob standing upright in a wide bowl, then scrape the bare cob with the back of the knife to release the starchy milk. That milk thickens the pot.","Hold back a spoonful of palm oil to stir in at the end — the aroma fades with long cooking and a final addition brings it straight back.","The pot is ready when a spoon drawn through it leaves a track that closes slowly rather than instantly.","Season late. Ground crayfish and any bouillon are salty, and the mixture reduces as it cooks.","🌽","Sanga is maize and cassava leaves cooked together in palm oil until the pot turns thick and dark green and the kernels soften but keep a slight pop. It has four or five ingredients and no technique to speak of, and it tastes of exactly what it is: sweet starchy corn against the mineral, faintly bitter green of cassava leaf, held together by the earthy richness of unrefined palm oil. Cameroonians eat it as a side or as a light meal on its own, and it is a rural, seasonal dish tied to the maize harvest rather than restaurant food. It is also proof that cooking with almost nothing is a skill rather than a limitation.","Cassava is grown across southern Cameroon for its roots, but the leaves are food too, and in the Centre and South they are pounded to a fine green pulp and cooked into a range of dishes. The same leaf appears across Central Africa — as saka-saka in the Congos, pondu, or matapa further south in Mozambique — usually with palm oil and often with peanuts or fish. Sanga is the Cameroonian version that pairs it with maize, which makes it strictly seasonal in the villages where the corn has to be fresh off the cob rather than out of a bag.\n\nThere is a practical reason the leaves are pounded so thoroughly. Cassava in all its parts contains cyanogenic compounds, and the traditional preparation — heavy pounding followed by long boiling — breaks them down. This is not folklore, it is why the method has survived unchanged: cooks across the region pound the leaves to a pulp and then simmer them for a long time, and the resulting dish is completely safe. Anyone buying frozen pounded cassava leaf abroad is buying leaves that have already been through the pounding stage, and it still needs the long cook.\n\nWhat makes sanga particular is the maize. Cameroonian field maize is starchier and less sugary than the sweetcorn sold in European and American supermarkets, so a village pot tastes more savoury and more filling than a home version made with sweetcorn will. That is worth knowing before you make it, because the sweetness of good sweetcorn changes the balance noticeably — you get a lighter, sweeter dish that plays against the bitter leaf in a slightly different way. Neither is wrong. Cooks in Cameroon adjust with salt, pepper and a spoonful of ground crayfish, and the same adjustments work in any kitchen.","Sanga keeps 3 days refrigerated and reheats without any loss of quality, gaining a little as the palm oil settles through the greens. Warm it in a pan over low heat with a small splash of water, since it tightens considerably when cold. It freezes for 3 months, though the maize kernels soften noticeably on thawing. Do not leave it at room temperature for hours — like any low-acid vegetable dish, it should be cooled quickly and refrigerated.",[421,422,423,424],"Cooks the cassava leaves long enough for both safety and texture, and explains why the method matters.","Adds the maize partway through so the kernels stay distinct rather than dissolving into the greens.","Uses the palm oil in two stages, which keeps its aroma present in the finished pot.","Sets expectations honestly about sweetcorn versus field maize instead of pretending they behave the same.",[426,427,428],"Heavy pot with a lid","Sharp knife","Wide bowl for stripping the cobs",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},21,41,9,8,540,12,380,[438,439],"Boiled plantain, cassava or yam, as the starch alongside.","Grilled or fried fish, which suits the mild bitterness of the leaves particularly well.",[441,444,447],{"name":442,"description":443},"Sanga with groundnuts","A few spoonfuls of ground peanuts stirred in near the end, thickening the pot and softening the bitterness of the leaf.",{"name":445,"description":446},"Sanga with smoked fish","Flaked smoked mackerel added with the maize, turning the dish from a side into a full meal.",{"name":448,"description":449},"Saka-saka style","Cassava leaves alone, without maize, cooked long and slow in palm oil — how the same leaf is eaten across the Congo basin.",[451,457,462,466,470,475,480,483,486],{"qty":452,"name":453,"note":454,"unit":455,"group":456},700,"pounded cassava leaves, thawed if frozen","or a spinach and collard blend — see substitutions","g","For the pot",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},5,"corn","fresh maize cobs, kernels stripped","piece",{"qty":463,"name":464,"unit":465,"group":456},100,"unrefined red palm oil","ml",{"qty":467,"ref":468,"name":469,"unit":461,"group":456},1,"onion","large onion, finely chopped",{"qty":471,"ref":472,"name":473,"unit":474,"group":456},3,"garlic","garlic, crushed","clove",{"qty":476,"ref":477,"name":478,"unit":479,"group":456,"optional":8},2,"dried-shrimp","ground dried crayfish","tbsp",{"qty":467,"ref":481,"name":482,"unit":461,"group":456},"scotch-bonnet","scotch bonnet, chopped",{"qty":484,"name":485,"unit":465,"group":456,"noScale":8},600,"water",{"qty":487,"name":488,"unit":489,"group":456},null,"salt","to taste",[491,494,499,502,506],{"text":492,"title":493},"Stand each maize cob upright in a wide bowl and cut the kernels away in strips, then scrape the bare cob firmly with the back of the knife to release the starchy white milk. Keep kernels and milk together.","Strip the cobs",{"tip":495,"text":496,"title":497,"timerSeconds":498},"Do not shorten this. Long cooking is what makes cassava leaf both safe and pleasant to eat.","Put the pounded cassava leaves in a heavy pot with the water and a teaspoon of salt. Bring to a boil, then simmer covered for 30 minutes, stirring occasionally, until the leaves darken from bright to deep olive green and lose their raw grassy smell.","Boil the cassava leaves",1800,{"text":500,"title":501,"timerSeconds":484},"Stir in half the palm oil, the chopped onion, crushed garlic, ground crayfish and scotch bonnet. The pot will turn glossy and the colour will deepen almost at once. Simmer uncovered for 10 minutes.","Add the aromatics and oil",{"text":503,"title":504,"timerSeconds":505},"Tip in the kernels and their milk and stir well. Simmer for 15 to 20 minutes, stirring every few minutes so nothing catches, until the kernels are tender but still burst under the tooth and the pot has thickened around them.","Cook in the maize",1080,{"text":507,"title":508,"timerSeconds":509},"Cook uncovered for a final 5 minutes so any loose liquid disappears — a spoon drawn through the pot should leave a track that closes slowly. Stir in the remaining palm oil off the heat and taste for salt and pepper before serving with boiled plantain.","Reduce and finish",300,"SAN-gah",[512,516,520],{"note":513,"swap":514,"original":515},"This gives you a green, palm-oil-rich maize pot that is good in its own right, but it is a different dish. Cassava leaf has a distinctive slightly bitter, mineral flavour and a dense, almost mossy texture that no European green reproduces. Frozen pounded cassava leaf is sold in African shops as saka-saka or pondu and needs no preparation beyond thawing.","600 g spinach with 200 g collard greens, blitzed to a coarse pulp","Pounded cassava leaves",{"note":517,"swap":518,"original":519},"Frozen corn works and is available year-round. It is sweeter and lacks the starchy milk that fresh cobs release, so the pot is a little thinner and a little sweeter — compensate with a slightly longer reduction and a firmer hand with the pepper.","500 g frozen sweetcorn kernels","Fresh maize on the cob",{"note":521,"swap":522,"original":523},"Crayfish supplies the savoury depth that keeps such a simple dish from tasting flat. Miso is not remotely traditional but does a similar job; without either, add extra salt and a little more palm oil.","Omit for a vegan pot, or use 1 tsp light miso","Ground dried crayfish","sanga","Sanga (Cameroonian Maize and Cassava Leaf Pot)","Sanga","cameroon","Centre and South",25,60,"easy",[533,534],"side","main",[536,537,538],"gluten-free","dairy-free","nut-free",[459,540,468,477],"cassava",[542,545,547,549],{"alt":543,"src":544},"Thick dark green sanga of cassava leaves and yellow maize kernels glossy with red palm oil in an iron pot","\u002Fimages\u002Frecipes\u002Fsanga\u002Fhero.jpg",{"alt":543,"src":546},"\u002Fimages\u002Frecipes\u002Fsanga\u002Fhero-16x9.jpg",{"alt":543,"src":548},"\u002Fimages\u002Frecipes\u002Fsanga\u002Fhero-4x3.jpg",{"alt":543,"src":550},"\u002Fimages\u002Frecipes\u002Fsanga\u002Fhero-1x1.jpg",[524,552,553,554,527,555,556],"cassava leaves","maize","palm oil","saka-saka","village food","2026-08-20","dishroute-kitchen","Fresh maize kernels simmered with pounded cassava leaves and red palm oil into a thick, mildly bitter village pot — one of the plainest and most satisfying dishes in Cameroon.",{"en":561},"\u002Frecipe\u002Fsanga",{"items":563,"total":665,"page":467,"limit":842,"hasMore":843},[564,597,632,658,690,718,749,778,806,816],{"slug":565,"title":566,"shortTitle":567,"nativeName":568,"countrySlug":527,"region":569,"baseServings":570,"prepMinutes":571,"cookMinutes":572,"difficulty":573,"course":574,"diet":576,"mainIngredients":577,"images":581,"keywords":591,"publishedAt":557,"updatedAt":557,"authorSlug":558},"achu-soup","Achu Soup (Cameroonian Yellow Palm Oil Soup)","Achu Soup","Achu \u002F Taro jaune","North West",6,30,120,"medium",[575],"soup",[537,536],[578,579,477,580],"beef-shank","tripe","taro",[582,585,587,589],{"alt":583,"src":584},"Bright yellow achu soup poured into a well in a white mound of pounded cocoyam, with pieces of beef and cow skin","\u002Fimages\u002Frecipes\u002Fachu-soup\u002Fhero.jpg",{"alt":583,"src":586},"\u002Fimages\u002Frecipes\u002Fachu-soup\u002Fhero-16x9.jpg",{"alt":583,"src":588},"\u002Fimages\u002Frecipes\u002Fachu-soup\u002Fhero-4x3.jpg",{"alt":583,"src":590},"\u002Fimages\u002Frecipes\u002Fachu-soup\u002Fhero-1x1.jpg",[592,593,554,594,595,527,596],"achu soup","yellow soup","cocoyam","bamenda","grassfields",{"slug":598,"title":599,"shortTitle":600,"nativeName":601,"countrySlug":527,"region":602,"baseServings":458,"prepMinutes":571,"cookMinutes":603,"restMinutes":604,"difficulty":531,"course":605,"diet":608,"mainIngredients":611,"images":615,"keywords":625,"publishedAt":557,"updatedAt":557,"authorSlug":558},"beignets-haricots","Beignets Haricots (Cameroonian Fritters with Bean Stew)","Beignets Haricots","Beignets-haricots","Nationwide, especially Douala and Yaoundé",95,90,[606,607],"breakfast","street-food",[609,610,537,538],"vegetarian","vegan",[612,613,468,614],"flour","yeast","tomato",[616,619,621,623],{"alt":617,"src":618},"Golden fried Cameroonian beignets piled next to a bowl of soupy red bean stew glossy with palm oil","\u002Fimages\u002Frecipes\u002Fbeignets-haricots\u002Fhero.jpg",{"alt":617,"src":620},"\u002Fimages\u002Frecipes\u002Fbeignets-haricots\u002Fhero-16x9.jpg",{"alt":617,"src":622},"\u002Fimages\u002Frecipes\u002Fbeignets-haricots\u002Fhero-4x3.jpg",{"alt":617,"src":624},"\u002Fimages\u002Frecipes\u002Fbeignets-haricots\u002Fhero-1x1.jpg",[626,627,628,629,630,631],"beignets haricots","cameroon breakfast","fried dough","bean stew","puff puff","street food",{"slug":633,"title":634,"shortTitle":635,"nativeName":636,"countrySlug":527,"region":637,"baseServings":570,"prepMinutes":529,"cookMinutes":463,"difficulty":573,"course":638,"diet":639,"mainIngredients":640,"images":643,"keywords":653,"publishedAt":557,"updatedAt":557,"authorSlug":558},"eru","Eru (Cameroonian Wild Leaf and Waterleaf Stew)","Eru","Eru \u002F Okok","South West and North West",[534],[537,536],[641,642,477,578],"collard-greens","spinach",[644,647,649,651],{"alt":645,"src":646},"Dark green eru stew glossy with red palm oil, studded with cow skin and smoked fish, next to a mound of garri","\u002Fimages\u002Frecipes\u002Feru\u002Fhero.jpg",{"alt":645,"src":648},"\u002Fimages\u002Frecipes\u002Feru\u002Fhero-16x9.jpg",{"alt":645,"src":650},"\u002Fimages\u002Frecipes\u002Feru\u002Fhero-4x3.jpg",{"alt":645,"src":652},"\u002Fimages\u002Frecipes\u002Feru\u002Fhero-1x1.jpg",[633,654,655,554,527,656,657],"okok","waterleaf","garri","african greens",{"slug":659,"title":660,"shortTitle":661,"nativeName":662,"countrySlug":527,"region":663,"baseServings":433,"prepMinutes":664,"cookMinutes":665,"restMinutes":572,"difficulty":531,"course":666,"diet":668,"mainIngredients":670,"images":674,"keywords":684,"publishedAt":557,"updatedAt":557,"authorSlug":558},"folere","Folere (Cameroonian Hibiscus and Ginger Cooler)","Folere","Foléré","Northern Cameroon, drunk nationwide",15,10,[667],"drink",[610,536,537,669],"halal-friendly",[671,672,673],"ginger","cloves","pineapple",[675,678,680,682],{"alt":676,"src":677},"Tall glass of deep red Cameroonian folere over ice beside a jug and fresh ginger root","\u002Fimages\u002Frecipes\u002Ffolere\u002Fhero.jpg",{"alt":676,"src":679},"\u002Fimages\u002Frecipes\u002Ffolere\u002Fhero-16x9.jpg",{"alt":676,"src":681},"\u002Fimages\u002Frecipes\u002Ffolere\u002Fhero-4x3.jpg",{"alt":676,"src":683},"\u002Fimages\u002Frecipes\u002Ffolere\u002Fhero-1x1.jpg",[659,685,686,687,688,689],"jus de folere","hibiscus drink","cameroonian drink","ginger cooler","sorrel drink",{"slug":691,"title":692,"shortTitle":693,"nativeName":694,"countrySlug":527,"region":695,"baseServings":570,"prepMinutes":696,"cookMinutes":697,"restMinutes":698,"difficulty":573,"course":699,"diet":700,"mainIngredients":701,"images":703,"keywords":713,"publishedAt":557,"updatedAt":557,"authorSlug":558},"koki","Koki (Cameroonian Steamed Black-Eyed Pea Pudding)","Koki","Koki beans \u002F Ekoki","South West and Littoral",45,150,480,[533],[610,609,536,537,538],[481,468,702],"plantain",[704,707,709,711],{"alt":705,"src":706},"Opened banana leaf parcel showing a firm orange koki bean pudding beside slices of fried ripe plantain","\u002Fimages\u002Frecipes\u002Fkoki\u002Fhero.jpg",{"alt":705,"src":708},"\u002Fimages\u002Frecipes\u002Fkoki\u002Fhero-16x9.jpg",{"alt":705,"src":710},"\u002Fimages\u002Frecipes\u002Fkoki\u002Fhero-4x3.jpg",{"alt":705,"src":712},"\u002Fimages\u002Frecipes\u002Fkoki\u002Fhero-1x1.jpg",[691,714,715,716,554,527,717],"black-eyed peas","steamed bean pudding","banana leaf","vegan african",{"slug":719,"title":720,"shortTitle":721,"nativeName":722,"countrySlug":527,"region":723,"baseServings":724,"prepMinutes":529,"cookMinutes":725,"difficulty":726,"course":727,"diet":728,"mainIngredients":730,"images":732,"keywords":742,"publishedAt":557,"updatedAt":557,"authorSlug":558},"mbongo-tchobi","Mbongo Tchobi (Cameroonian Black Charred-Spice Stew)","Mbongo Tchobi","Mbongo tchobi","Littoral (Bassa country)",4,55,"hard",[534],[729,537,536],"pescatarian",[731,468,472,671],"white-fish",[733,736,738,740],{"alt":734,"src":735},"Fish steaks in a jet-black mbongo tchobi sauce scattered with basil leaves, served with boiled plantain","\u002Fimages\u002Frecipes\u002Fmbongo-tchobi\u002Fhero.jpg",{"alt":734,"src":737},"\u002Fimages\u002Frecipes\u002Fmbongo-tchobi\u002Fhero-16x9.jpg",{"alt":734,"src":739},"\u002Fimages\u002Frecipes\u002Fmbongo-tchobi\u002Fhero-4x3.jpg",{"alt":734,"src":741},"\u002Fimages\u002Frecipes\u002Fmbongo-tchobi\u002Fhero-1x1.jpg",[743,744,745,746,747,748],"mbongo tchobi","black stew","njangsa","bassa","cameroon fish","charred spice",{"slug":750,"title":751,"shortTitle":752,"nativeName":753,"countrySlug":527,"region":754,"baseServings":570,"prepMinutes":755,"cookMinutes":603,"difficulty":573,"course":756,"diet":757,"mainIngredients":758,"images":762,"keywords":772,"publishedAt":557,"updatedAt":557,"authorSlug":558},"ndole","Ndolé (Cameroonian Bitterleaf and Peanut Stew)","Ndolé","Ndolè","Littoral (Douala)",40,[534],[537,536],[759,760,761,468],"peanuts","beef-chuck","shrimp",[763,766,768,770],{"alt":764,"src":765},"Bowl of thick dark green ndolé stew with beef and shrimp, served beside fried ripe plantain","\u002Fimages\u002Frecipes\u002Fndole\u002Fhero.jpg",{"alt":764,"src":767},"\u002Fimages\u002Frecipes\u002Fndole\u002Fhero-16x9.jpg",{"alt":764,"src":769},"\u002Fimages\u002Frecipes\u002Fndole\u002Fhero-4x3.jpg",{"alt":764,"src":771},"\u002Fimages\u002Frecipes\u002Fndole\u002Fhero-1x1.jpg",[750,773,774,527,775,776,777],"bitterleaf","peanut stew","groundnut","douala","african stew",{"slug":779,"title":780,"shortTitle":781,"nativeName":782,"countrySlug":527,"region":783,"baseServings":458,"prepMinutes":571,"cookMinutes":696,"restMinutes":571,"difficulty":573,"course":784,"diet":785,"mainIngredients":786,"images":790,"keywords":800,"publishedAt":557,"updatedAt":557,"authorSlug":558},"poulet-dg","Poulet DG (Cameroonian Chicken with Fried Plantain)","Poulet DG","Poulet Directeur Général","Littoral and Centre",[534],[537,536,669],[787,702,788,789,614],"chicken","carrot","green-beans",[791,794,796,798],{"alt":792,"src":793},"Platter of poulet DG with browned chicken pieces, golden fried plantain, carrot batons and green beans in red sauce","\u002Fimages\u002Frecipes\u002Fpoulet-dg\u002Fhero.jpg",{"alt":792,"src":795},"\u002Fimages\u002Frecipes\u002Fpoulet-dg\u002Fhero-16x9.jpg",{"alt":792,"src":797},"\u002Fimages\u002Frecipes\u002Fpoulet-dg\u002Fhero-4x3.jpg",{"alt":792,"src":799},"\u002Fimages\u002Frecipes\u002Fpoulet-dg\u002Fhero-1x1.jpg",[801,802,803,804,805,776],"poulet dg","cameroon chicken","fried plantain","african chicken stew","celebration dish",{"slug":524,"title":525,"shortTitle":526,"nativeName":526,"countrySlug":527,"region":528,"baseServings":458,"prepMinutes":529,"cookMinutes":530,"difficulty":531,"course":807,"diet":808,"mainIngredients":809,"images":810,"keywords":815,"publishedAt":557,"updatedAt":557,"authorSlug":558},[533,534],[536,537,538],[459,540,468,477],[811,812,813,814],{"alt":543,"src":544},{"alt":543,"src":546},{"alt":543,"src":548},{"alt":543,"src":550},[524,552,553,554,527,555,556],{"slug":817,"title":818,"shortTitle":819,"nativeName":819,"countrySlug":527,"region":820,"baseServings":724,"prepMinutes":529,"cookMinutes":435,"restMinutes":530,"difficulty":531,"course":821,"diet":823,"mainIngredients":824,"images":826,"keywords":836,"publishedAt":557,"updatedAt":557,"authorSlug":558},"soya","Soya (Cameroonian Spiced Beef Skewers)","Soya","Nationwide, strongest in the north",[607,822],"appetizer",[537,536,669],[760,759,468,825],"paprika",[827,830,832,834],{"alt":828,"src":829},"Charred beef soya skewers 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