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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":494,"pronunciation":518,"substitutions":519,"slug":532,"title":533,"shortTitle":534,"nativeName":535,"countrySlug":536,"region":537,"baseServings":538,"prepMinutes":472,"cookMinutes":539,"difficulty":540,"course":541,"diet":544,"mainIngredients":549,"images":550,"keywords":560,"publishedAt":567,"updatedAt":567,"authorSlug":568,"summary":569,"localeSlug":532,"alternates":570},[394,397,400,403,406],{"answer":395,"question":396},"Because it is designed to be poured over foutou, which is swallowed in pieces rather than chewed. A liquid sauce carries each piece down, while a thick one would sit on top of it. Thinness here is a design decision, not an undercooked sauce, and Ivorian cooks will loosen it with hot water if it tightens too much.","Why is sauce claire so thin?",{"answer":398,"question":399},"Small round aubergines, usually white, pale green or striped, sold across West African and South Asian markets. They are firmer and more bitter than the large purple aubergine familiar in Europe, and they hold their shape in a simmer instead of dissolving. Any small aubergine variety is a reasonable substitute.","What are garden eggs?",{"answer":401,"question":402},"Cook it briefly and do not blend it. Okra releases its mucilage when cut small and cooked long, so add it in halves near the end of the simmer and crush the vegetables by hand rather than in a machine. A blender is what turns this sauce from pleasantly bodied into ropy.","How do I stop the okra making it slimy?",{"answer":404,"question":405},"Yes, though the smoked fish is doing most of the savoury work. Build a vegetarian version on a strong mushroom stock, add extra ginger and onion, and consider a spoonful of fermented locust bean paste if you can find it, since it supplies a comparable funk. Season more aggressively than you would with fish in the pot.","Can I make sauce claire without fish?",{"answer":407,"question":408},"They are related but not identical. Okra soups across West Africa are usually built around okra as the main body and are deliberately viscous. Sauce claire uses aubergine as the base with okra in a supporting role, and stays deliberately fluid. The two are cooked in the same kitchens and often on the same week.","Is this the same as okra soup?",[410,411,412,413,414,415],"Small African aubergines, sold as garden eggs, are the right ones — firm, pale green or white, and pleasantly bitter. Ordinary aubergine works but is milder and softer, so cut it into large chunks and add it later.","Soak smoked fish in just-boiled water for 10 minutes before use. It softens, rinses off ash and dust, and makes the bones much easier to find.","Crush the cooked vegetables with a fork or in a mortar, not in a blender. A blender emulsifies the okra and turns the broth slimy and opaque.","Hold back some okra and add it whole for the last five minutes, so there is something with bite left in the bowl.","Do not let the pot boil hard once the fish is in — smoked fish disintegrates into fibres and you lose the pieces entirely.","The finished sauce should pour freely off a ladle. If it has thickened, loosen with hot water rather than serving it as a stew.","🥘","Sauce claire is the deliberately thin one. Small aubergines and okra are simmered with smoked fish, onion, ginger and chilli, then lifted out, crushed to a rough pulp and stirred back into their own cooking liquid — enough to cloud and flavour the broth without ever turning it into a thick sauce. The taste is savoury and hot, faintly bitter from the aubergine skins, with a smoky depth that builds as it sits. Its thinness is functional rather than accidental: foutou is swallowed in pieces, and it needs a liquid sauce to carry it down. Eaten on its own it works as a light peppery soup, and it is one of the fastest Ivorian sauces to make, done in well under an hour.","Where sauce graine and sauce arachide are heavy, rich and reserved for time and company, sauce claire is the everyday counterweight. It is cheap, quick and built from whatever the market has — the small bitter aubergines sold across West Africa, a handful of okra, one piece of smoked fish, an onion. In many households it is the sauce cooked on ordinary evenings, with the richer pots saved for Sundays and guests.\n\nIts logic only makes full sense at the table. A ball of foutou is not chewed; pieces are torn off and swallowed, and a thick sauce would sit heavily rather than helping. So sauce claire is kept fluid on purpose, and the vegetables are crushed rather than blended smooth, leaving visible flecks of aubergine skin and pieces of okra suspended in the liquid. Cooks who want a thicker result add more okra, but past a certain point the sauce turns ropy and stops doing its job.\n\nThe combination of aubergine, okra and smoked fish is not unique to Côte d'Ivoire — related light broths turn up across the coast and inland, and the borders here are genuinely blurred. What Ivorian cooks would point to is the specific pairing with foutou and the level of heat, which is usually higher than in comparable dishes further east. Smoked fish, meanwhile, is doing more work than its quantity suggests: a single palm-sized piece of smoked catfish will flavour a litre of broth, and without it the sauce tastes thin in the wrong sense.","Refrigerates well for 3 days and the smoky flavour deepens overnight. The okra may thicken the broth as it stands, so slacken with hot water when reheating and bring it only to a gentle simmer. It freezes for 2 months, though the okra softens noticeably on thawing. Reheat the sauce separately from any starch rather than storing them together.",[421,422,423,424],"Keeps the sauce genuinely thin, which is what makes it work with pounded starches.","Crushes the vegetables by hand instead of blending, so the texture stays rustic and flecked.","Extracts real depth from a small amount of smoked fish rather than relying on stock cubes alone.","On the table in 45 minutes with no browning, no reduction and one pot.",[426,427,428],"Medium pot","Fork or small mortar for crushing","Slotted spoon",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},8,14,6,720,16,190,[437],"Foutou banane, placali, or plain rice if you want it as a soup rather than a sauce.",[439,442,445],{"name":440,"description":441},"Sauce claire with beef","Simmer beef or goat in the broth for 45 minutes before the vegetables go in, which turns a light sauce into a full meal.",{"name":443,"description":444},"Sauce gouagouassou","A closely related Ivorian aubergine sauce cooked with more tomato and palm oil, thicker and redder than sauce claire.",{"name":446,"description":447},"Prawn version","Fresh prawns added in the last 4 minutes alongside the smoked fish, common along the lagoon coast.",[449,454,458,462,467,471,475,479,482,487,490],{"qty":450,"ref":451,"name":452,"unit":453},400,"eggplant","small African aubergines (garden eggs), halved","g",{"qty":455,"ref":456,"name":457,"unit":453},200,"okra","okra, topped, half of it halved lengthways",{"qty":459,"name":460,"note":461,"unit":453},150,"smoked fish, soaked and boned","smoked catfish or mackerel",{"qty":463,"ref":464,"name":465,"unit":466},1,"onion","onion, quartered","piece",{"qty":468,"ref":469,"name":470,"unit":466},2,"tomato","tomatoes, halved",{"qty":472,"ref":473,"name":474,"unit":453},15,"ginger","fresh ginger, sliced",{"qty":468,"ref":476,"name":477,"unit":478},"garlic","garlic, peeled","clove",{"qty":463,"ref":480,"name":481,"unit":466},"scotch-bonnet","scotch bonnet chilli, whole",{"qty":483,"ref":484,"name":485,"unit":486},1.2,"stock","light fish or vegetable stock","l",{"qty":463,"name":488,"unit":489,"optional":8},"red palm oil","tbsp",{"qty":491,"name":492,"unit":493},null,"salt","to taste",[495,499,503,506,511,515],{"text":496,"title":497,"timerSeconds":498},"Put {qty:eggplant} of halved aubergines into a pot with the onion, tomato, ginger, garlic, the whole chilli and the stock. Bring to the boil, then drop to a steady simmer for 20 minutes, until the aubergine flesh yields completely under a spoon.","Start the broth",1200,{"tip":500,"text":501,"title":502},"Set the chilli aside whole and return it to the pot if you want perfume without a jump in heat.","Fish out the aubergine, tomato, onion, ginger, garlic and chilli with a slotted spoon and crush them roughly with a fork in a bowl. Leave it coarse — you want visible flecks of skin, not a smooth purée.","Lift and crush",{"text":504,"title":505},"Stir the crushed vegetables back into the simmering broth. It should cloud and thicken only slightly, staying thin enough to pour freely from a ladle; add hot water if it has tightened past that.","Return and loosen",{"tip":507,"text":508,"title":509,"timerSeconds":510},"Bare bubbles only from here. A hard boil shreds the fish into fibres.","Slide in the smoked fish and the halved okra and simmer very gently for 8 minutes. The okra should turn a brighter green and lose its raw squeak while keeping a slight snap.","Add fish and okra",480,{"text":512,"title":513,"timerSeconds":514},"Drop in the remaining whole okra and the palm oil, if using, and give it 4 more minutes. The oil will sit in small orange beads on the surface rather than mixing in, which is what you want.","Finish with whole okra",240,{"text":516,"title":517},"Taste and salt carefully, remembering the smoked fish has already brought salt of its own. Ladle the broth into bowls with the fish and okra shared out, and serve beside foutou while it is very hot.","Season and serve","sohs KLAIR",[520,524,528],{"note":521,"swap":522,"original":523},"Cut into 4 cm chunks and add them 10 minutes into the simmer, since they collapse faster than the small bitter varieties.","Regular aubergine, or courgette","African garden egg aubergines",{"note":525,"swap":526,"original":527},"Two tablespoons of dried shrimp give a similar savoury backbone. A vegetarian pot needs mushrooms and extra ginger to compensate.","Smoked mackerel, dried shrimp, or a strong fish stock","Smoked fish",{"note":529,"swap":530,"original":531},"Frozen goes in straight from the freezer near the end. Ground dried okra thickens more aggressively, so use less than you think.","Frozen sliced okra, or a teaspoon of dried ground okra","Fresh okra","sauce-claire","Sauce Claire (Light Aubergine and Okra Broth)","Sauce Claire","Sauce claire","ivory-coast","Southern Côte d'Ivoire",4,35,"easy",[542,543],"soup","sauce",[545,546,547,548],"pescatarian","gluten-free","dairy-free","nut-free",[451,456,469,464],[551,554,556,558],{"alt":552,"src":553},"A thin cloudy broth in a bowl with pieces of okra, crushed aubergine and flakes of smoked fish","\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero.jpg",{"alt":552,"src":555},"\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero-16x9.jpg",{"alt":552,"src":557},"\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero-4x3.jpg",{"alt":552,"src":559},"\u002Fimages\u002Frecipes\u002Fsauce-claire\u002Fhero-1x1.jpg",[561,562,563,564,565,566],"sauce claire","okra broth","aubergine sauce","ivorian soup","smoked fish stew","garden egg","2026-08-20","dishroute-kitchen","A thin peppery broth of small aubergines, okra and smoked fish, crushed just enough to give body without thickening. Made to be poured over foutou, not eaten with a spoon.",{"en":571},"\u002Frecipe\u002Fsauce-claire",{"items":573,"total":741,"page":463,"limit":830,"hasMore":831},[574,604,632,658,684,706,734,763,792,802],{"slug":575,"title":576,"shortTitle":577,"nativeName":577,"countrySlug":536,"region":578,"baseServings":538,"prepMinutes":472,"cookMinutes":579,"difficulty":540,"course":580,"diet":583,"mainIngredients":586,"images":588,"keywords":598,"publishedAt":567,"updatedAt":567,"authorSlug":568},"alloco","Alloco (Ivorian Fried Ripe Plantain)","Alloco","Abidjan",20,[581,582],"street-food","side",[584,585,546,547,548],"vegan","vegetarian",[587,464,469,480],"plantain",[589,592,594,596],{"alt":590,"src":591},"Golden-brown fried plantain slices piled on a plate with chopped onion, tomato and chilli relish","\u002Fimages\u002Frecipes\u002Falloco\u002Fhero.jpg",{"alt":590,"src":593},"\u002Fimages\u002Frecipes\u002Falloco\u002Fhero-16x9.jpg",{"alt":590,"src":595},"\u002Fimages\u002Frecipes\u002Falloco\u002Fhero-4x3.jpg",{"alt":590,"src":597},"\u002Fimages\u002Frecipes\u002Falloco\u002Fhero-1x1.jpg",[575,599,600,601,602,603],"fried plantain","ivorian street food","ripe plantain","plantain snack","abidjan",{"slug":605,"title":606,"shortTitle":607,"nativeName":607,"countrySlug":536,"region":608,"baseServings":432,"prepMinutes":609,"cookMinutes":539,"restMinutes":610,"difficulty":611,"course":612,"diet":613,"mainIngredients":614,"images":616,"keywords":626,"publishedAt":567,"updatedAt":567,"authorSlug":568},"attieke","Attiéké (Ivorian Fermented Cassava Couscous)","Attiéké","Lagoon coast around Abidjan",60,3120,"medium",[582],[584,585,546,547,548],[615],"cassava",[617,620,622,624],{"alt":618,"src":619},"A mound of pale steamed attiéké granules with a fork lifting loose grains from the pile","\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero.jpg",{"alt":618,"src":621},"\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero-16x9.jpg",{"alt":618,"src":623},"\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero-4x3.jpg",{"alt":618,"src":625},"\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero-1x1.jpg",[605,627,628,629,630,631],"fermented cassava","ivorian side dish","cassava couscous","gluten free starch","west african",{"slug":633,"title":634,"shortTitle":635,"nativeName":635,"countrySlug":536,"region":537,"baseServings":432,"prepMinutes":472,"cookMinutes":579,"difficulty":540,"course":636,"diet":638,"mainIngredients":639,"images":642,"keywords":652,"publishedAt":567,"updatedAt":567,"authorSlug":568},"claclo","Claclo (Ivorian Sweet Plantain Fritters)","Claclo",[637,581],"snack",[584,585,547,548],[587,640,641],"flour","nutmeg",[643,646,648,650],{"alt":644,"src":645},"Golden plantain fritters with ragged crisp edges piled on a rack, one broken open to show a soft middle","\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero.jpg",{"alt":644,"src":647},"\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero-16x9.jpg",{"alt":644,"src":649},"\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero-4x3.jpg",{"alt":644,"src":651},"\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero-1x1.jpg",[633,653,654,655,656,657],"plantain fritters","ivorian snack","overripe plantain","tatale","west african fritters",{"slug":659,"title":660,"shortTitle":661,"nativeName":662,"countrySlug":536,"region":663,"baseServings":538,"prepMinutes":579,"cookMinutes":664,"difficulty":665,"course":666,"diet":667,"mainIngredients":668,"images":669,"keywords":679,"publishedAt":567,"updatedAt":567,"authorSlug":568},"foutou","Foutou Banane (Pounded Plantain and Cassava)","Foutou Banane","Foutou banane","Southern and central Côte d'Ivoire",40,"hard",[582],[584,585,546,547,548],[587,615],[670,673,675,677],{"alt":671,"src":672},"Two smooth pale balls of pounded plantain and cassava foutou in a bowl beside a dish of sauce","\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero.jpg",{"alt":671,"src":674},"\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero-16x9.jpg",{"alt":671,"src":676},"\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero-4x3.jpg",{"alt":671,"src":678},"\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero-1x1.jpg",[659,680,681,682,628,683],"foutou banane","pounded plantain","cassava fufu","west african starch",{"slug":685,"title":686,"shortTitle":687,"nativeName":687,"countrySlug":536,"region":578,"baseServings":538,"prepMinutes":579,"cookMinutes":579,"difficulty":540,"course":688,"diet":690,"mainIngredients":691,"images":693,"keywords":703,"publishedAt":567,"updatedAt":567,"authorSlug":568},"garba","Garba (Attiéké with Fried Tuna)","Garba",[581,689],"main",[545,546,547,548],[692,615,464,469],"tuna",[694,697,699,701],{"alt":695,"src":696},"Browned cubes of fried tuna piled on pale attiéké with sliced onion, tomato wedges and ground chilli","\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero.jpg",{"alt":695,"src":698},"\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero-16x9.jpg",{"alt":695,"src":700},"\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero-4x3.jpg",{"alt":695,"src":702},"\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero-1x1.jpg",[685,605,704,600,705,629],"fried tuna","abidjan food",{"slug":707,"title":708,"shortTitle":709,"nativeName":709,"countrySlug":536,"region":710,"baseServings":432,"prepMinutes":579,"cookMinutes":711,"restMinutes":514,"difficulty":540,"course":712,"diet":714,"mainIngredients":715,"images":718,"keywords":728,"publishedAt":567,"updatedAt":567,"authorSlug":568},"gnamankoudji","Gnamankoudji (Ivorian Spiced Ginger Juice)","Gnamankoudji","Nationwide",5,[713],"drink",[584,585,546,547,548],[473,716,717],"pineapple","lemon",[719,722,724,726],{"alt":720,"src":721},"A tall glass of cloudy pale yellow ginger juice over ice with pineapple and fresh ginger root beside it","\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero.jpg",{"alt":720,"src":723},"\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero-16x9.jpg",{"alt":720,"src":725},"\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero-4x3.jpg",{"alt":720,"src":727},"\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero-1x1.jpg",[707,729,730,731,732,733],"ginger juice","ivorian drink","pineapple ginger","west african beverage","raw ginger",{"slug":735,"title":736,"shortTitle":737,"nativeName":738,"countrySlug":536,"region":739,"baseServings":538,"prepMinutes":579,"cookMinutes":740,"restMinutes":741,"difficulty":611,"course":742,"diet":743,"mainIngredients":745,"images":747,"keywords":757,"publishedAt":567,"updatedAt":567,"authorSlug":568},"kedjenou","Kedjenou (Ivorian Sealed-Pot Chicken Stew)","Kedjenou","Kédjénou","Southern forest belt",70,10,[689],[546,547,744],"halal-friendly",[746,469,473,464],"chicken",[748,751,753,755],{"alt":749,"src":750},"Bone-in chicken pieces in a clay pot with collapsed tomato, onion wedges and a whole red chilli","\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero.jpg",{"alt":749,"src":752},"\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero-16x9.jpg",{"alt":749,"src":754},"\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero-4x3.jpg",{"alt":749,"src":756},"\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero-1x1.jpg",[735,758,759,760,761,762],"ivorian chicken stew","sealed pot cooking","canari","guinea fowl","west african stew",{"slug":764,"title":765,"shortTitle":766,"nativeName":767,"countrySlug":536,"region":710,"baseServings":538,"prepMinutes":768,"cookMinutes":769,"difficulty":611,"course":770,"diet":771,"mainIngredients":772,"images":775,"keywords":785,"publishedAt":567,"updatedAt":567,"authorSlug":568},"ivorian-sauce-arachide","Sauce Arachide (Ivorian Groundnut Stew)","Sauce Arachide","Sauce arachide",25,75,[689],[546,547,744],[773,774,469,451],"peanut-butter","beef-chuck",[776,779,781,783],{"alt":777,"src":778},"Thick brown groundnut stew with beef cubes and aubergine, served beside a mound of white rice","\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero.jpg",{"alt":777,"src":780},"\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero-16x9.jpg",{"alt":777,"src":782},"\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero-4x3.jpg",{"alt":777,"src":784},"\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero-1x1.jpg",[786,787,788,789,790,791],"sauce arachide","groundnut stew","peanut stew","ivorian beef stew","west african peanut sauce","maafe",{"slug":532,"title":533,"shortTitle":534,"nativeName":535,"countrySlug":536,"region":537,"baseServings":538,"prepMinutes":472,"cookMinutes":539,"difficulty":540,"course":793,"diet":794,"mainIngredients":795,"images":796,"keywords":801,"publishedAt":567,"updatedAt":567,"authorSlug":568},[542,543],[545,546,547,548],[451,456,469,464],[797,798,799,800],{"alt":552,"src":553},{"alt":552,"src":555},{"alt":552,"src":557},{"alt":552,"src":559},[561,562,563,564,565,566],{"slug":803,"title":804,"shortTitle":805,"nativeName":806,"countrySlug":536,"region":739,"baseServings":432,"prepMinutes":807,"cookMinutes":808,"difficulty":611,"course":809,"diet":810,"mainIngredients":811,"images":813,"keywords":823,"publishedAt":567,"updatedAt":567,"authorSlug":568},"sauce-graine","Sauce Graine (Ivorian Palm Nut Stew)","Sauce Graine","Sauce graine",30,85,[689],[546,547],[774,812,456,451],"crab",[814,817,819,821],{"alt":815,"src":816},"Deep orange palm nut stew in a pot with beef chunks, crab halves and okra, oil pooling on the surface","\u002Fimages\u002Frecipes\u002Fsauce-graine\u002Fhero.jpg",{"alt":815,"src":818},"\u002Fimages\u002Frecipes\u002Fsauce-graine\u002Fhero-16x9.jpg",{"alt":815,"src":820},"\u002Fimages\u002Frecipes\u002Fsauce-graine\u002Fhero-4x3.jpg",{"alt":815,"src":822},"\u002Fimages\u002Frecipes\u002Fsauce-graine\u002Fhero-1x1.jpg",[824,825,826,827,828,829],"sauce graine","palm nut stew","ivorian sauce","palm nut soup","crab stew","west african cooking",24,false,1788563755628]