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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":507,"pronunciation":531,"substitutions":532,"slug":549,"title":550,"shortTitle":551,"nativeName":552,"countrySlug":553,"region":554,"baseServings":555,"prepMinutes":556,"cookMinutes":557,"difficulty":558,"course":559,"diet":561,"mainIngredients":564,"images":565,"keywords":575,"publishedAt":582,"updatedAt":582,"authorSlug":583,"summary":584,"localeSlug":549,"alternates":585},[394,397,400,403,406],{"answer":395,"question":396},"They are the fruit of the African oil palm — plum-sized, bright orange, with a fibrous flesh around a hard kernel. Fresh ones appear in African markets, but for home cooking most people buy the canned pulp sold as palm nut concentrate, noix de palme, banga soup base or palm soup cream. African and Caribbean grocers stock it, and it keeps indefinitely in the tin.","What are palm nuts and where do I buy them?",{"answer":398,"question":399},"They are close relatives built from the same palm fruit pulp. Ghanaian abenkwan is usually thinner and served as a soup with fufu; Nigerian banga soup is seasoned with a distinct spice mix including beletientien and ataiko. Ivorian sauce graine tends to combine beef, smoked fish and crab in one pot and is eaten over rice or foutou. No version is a corruption of the others.","Is sauce graine the same as palm nut soup or banga soup?",{"answer":401,"question":402},"That is exactly what should happen. Palm pulp is naturally very fatty, and as the sauce reduces the fat separates and gathers on the surface as a clear orange layer. It signals that the sauce is properly cooked. Stir it back through before serving rather than skimming it away.","Why has oil risen to the top of my sauce?",{"answer":404,"question":405},"Yes, though it will taste noticeably different. Build it with aubergine, okra, mushrooms and plenty of onion, and lean on a strong vegetable stock, since smoked fish is doing most of the savoury work in the standard version. A spoonful of fermented locust bean paste, if you can find it, restores some of that depth.","Can I make sauce graine without meat?",{"answer":407,"question":408},"Loose enough to pour off a ladle in a steady stream, roughly the consistency of single cream, not a thick paste. It is meant to be spooned generously over rice or foutou and soak in. If it has reduced past that point, whisk in a little hot stock or water and bring it back to a simmer.","How thick should the finished sauce be?",[410,411,412,413,414,415],"Buy palm nut concentrate, not palm oil — they are different products. The tin should list palm fruit pulp and water, and the contents look like thick orange purée.","Rinse and dilute the concentrate before it goes near heat. Straight from the tin it is far too thick and will catch on the base before the flavours have time to meet.","The oil separating out is not a fault. When an orange film gathers at the surface and around the edges, the sauce is cooked; before that it tastes flat and slightly raw.","Soak smoked fish in hot water for ten minutes and pick out the bones before adding it, or you will be finding them all through dinner.","Add okra in the last ten minutes only. Cooked longer it dissolves and makes the sauce ropy instead of adding body.","Season at the very end. The sauce reduces by a third, and smoked fish and stock cubes both bring salt of their own.","🦀","Sauce graine is what you get when palm fruit is boiled, pounded and pressed for its pulp, then cooked slowly with meat and seafood until the fat separates and floats. The flavour is unlike anything in European cooking: dense, savoury, faintly fruity and slightly resinous, with a smokiness from dried fish running underneath and a long chilli warmth at the end. Colour is the giveaway — a deep brick orange, with a clear slick of oil on the surface that tells you the sauce is finished. It is not a delicate dish and it is not meant to be; it goes over white rice or beside a ball of foutou, in generous ladlefuls, and one bowl is a whole meal. Canned palm nut pulp makes it entirely achievable outside West Africa.","The oil palm grows across the humid belt of West and Central Africa, and its fruit has fed the region for thousands of years — archaeological evidence of palm oil use in the area goes back several millennia. Sauce graine uses the whole fruit rather than the extracted oil: the nuts are boiled until the orange flesh softens, pounded in a mortar to loosen it from the hard kernel, then kneaded with hot water and strained, producing a thick coloured liquid that is simmered down into sauce. Nothing is wasted, and the kernels are set aside for other uses.\n\nEvery country along that belt has its own version, and the family resemblance is obvious once you see them side by side: banga soup in Nigeria, abenkwan or palm nut soup in Ghana, moambe further south in Congo and Angola. Ivorian sauce graine sits within that family rather than apart from it, distinguished mostly by what goes in — a mix of beef, smoked fish and crab in the same pot is very characteristic here — and by what it is served with, since foutou banane and attiéké are Ivorian company that the others do not keep.\n\nIn Côte d'Ivoire the sauce carries some weight beyond dinner. It is Sunday food and celebration food, cooked in quantity because it takes real time, and the version with crab in the shell is the one you make when people are coming. Cracking the crab at the table with your fingers is part of the experience, and the sauce is deliberately loose enough to spoon over a starch rather than thick enough to stand alone. Outside the region, canned palm fruit concentrate — sold as noix de palme, palm soup base or banga — reduces a long morning of boiling and pounding to opening a tin, and while the fresh version has a brighter fruitiness, the canned one makes a genuinely good sauce.","Refrigerated in a covered container the sauce keeps 4 days and the flavour deepens noticeably by the second. The palm fat sets into an orange cap on top when cold; stir it back in as it warms rather than skimming it off, because that is where much of the flavour lives. Reheat gently to a bare simmer. It freezes for 3 months, though crab is best removed before freezing and added fresh on reheating.",[421,422,423,424],"Built around canned palm pulp with clear instructions for fresh nuts, so the dish is possible wherever you live.","Waits for the oil to break and rise — the actual doneness signal, and the step most recipes skip.","Layers the proteins by cooking time so the beef is tender, the fish intact and the crab not overcooked.","Balances the richness with okra and aubergine rather than letting the sauce sit heavy on the plate.",[426,427,428],"Large heavy pot","Fine sieve","Ladle",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},44,18,5,940,38,620,[437],"White rice, foutou banane or attiéké — and a bowl for the crab shells.",[439,442,445],{"name":440,"description":441},"Sauce graine aux escargots","Made with large forest snails, which are widely eaten in southern Côte d'Ivoire and give the sauce a firmer, chewier bite.",{"name":443,"description":444},"All-seafood graine","Crab, prawns and smoked fish with no red meat, simmered for a shorter time — lighter, sweeter, and common along the lagoons.",{"name":446,"description":447},"Sauce graine with dried okra","Northern-leaning version thickened with ground dried okra instead of fresh, which gives a denser sauce that clings to foutou.",[449,455,460,464,468,472,477,480,485,489,493,496,500,503],{"qty":450,"name":451,"note":452,"unit":453,"group":454},800,"canned palm nut concentrate","sold as noix de palme, banga base or palm soup cream","g","For the sauce",{"qty":456,"ref":457,"name":458,"unit":459,"group":454},1,"stock","beef stock or water","l",{"qty":456,"ref":461,"name":462,"unit":463,"group":454},"onion","large onion, finely chopped","piece",{"qty":465,"ref":466,"name":467,"unit":463,"group":454},3,"tomato","ripe tomatoes, blended to a purée",{"qty":469,"ref":470,"name":471,"unit":453,"group":454},25,"ginger","fresh ginger, grated",{"qty":473,"ref":474,"name":475,"unit":476,"group":454},4,"garlic","garlic, crushed","clove",{"qty":456,"ref":478,"name":479,"unit":463,"group":454},"scotch-bonnet","scotch bonnet chilli, whole or chopped for more heat",{"qty":481,"ref":482,"name":483,"unit":453,"group":484},600,"beef-chuck","beef chuck, in 4 cm cubes","For the pot",{"qty":486,"name":487,"note":488,"unit":453,"group":484},180,"smoked fish, soaked and boned","smoked catfish is traditional; smoked mackerel works",{"qty":490,"ref":491,"name":492,"unit":463,"group":484},2,"crab","small crabs, halved, or 4 crab claws",{"qty":465,"ref":494,"name":495,"unit":463,"group":484},"eggplant","small aubergines, quartered",{"qty":497,"ref":498,"name":499,"unit":453,"group":484},150,"okra","okra, topped and halved",{"qty":456,"name":501,"unit":463,"group":502,"optional":8},"stock cube, crumbled","To season",{"qty":504,"name":505,"unit":506,"group":502},null,"salt","to taste",[508,512,516,521,525,528],{"text":509,"title":510,"timerSeconds":511},"Put {qty:beef-chuck} of beef in a heavy pot with the chopped onion, half the ginger and garlic, a good pinch of salt and 400 ml of the stock. Cover and simmer for 40 minutes, until a cube gives easily when pressed with a spoon but has not started to shred.","Get the beef going",2400,{"tip":513,"text":514,"title":515},"Doing this off the heat matters — dropping thick concentrate straight into a hot pot scorches it before it dissolves.","Scrape the palm nut concentrate into a bowl and whisk in the remaining stock a little at a time until it is smooth and pourable with no grainy lumps. Pass it through a sieve if the tin has left any fibre behind.","Loosen the palm pulp",{"tip":517,"text":518,"title":519,"timerSeconds":520},"The colour shifts from dull orange to a deeper brick red as it reduces. That change is the first sign it is going the right way.","Pour the loosened pulp into the pot with the beef, add the blended tomato, the rest of the ginger and garlic, and the whole chilli. Bring to a simmer and cook uncovered for 30 minutes, stirring every 10 minutes and scraping the base.","Build the sauce",1800,{"text":522,"title":523,"timerSeconds":524},"Keep simmering until a clear orange film gathers across the surface and pools around the rim of the pot, usually another 10 to 15 minutes. Until you see it, the sauce still tastes chalky and unfinished — this is the step to be patient with.","Wait for the oil to break",900,{"text":526,"title":527,"timerSeconds":481},"Slide in the smoked fish, the crab and the aubergine, and simmer for 10 minutes. Add the okra for the final 8 minutes, just long enough to turn bright green and lose its raw squeak while keeping some bite.","Add fish, crab and vegetables",{"text":529,"title":530},"Taste and correct with salt and the stock cube if using, remembering that the smoked fish has already salted the sauce. Take the pot off the heat and leave it to settle for 5 minutes, then stir the surface oil back through and ladle over rice or beside foutou.","Season and rest the pot","sohs GREN",[533,537,541,545],{"note":534,"swap":535,"original":536},"Fresher and fruitier if you can find them, though it adds well over an hour of work. There is no non-palm substitute — the pulp is the dish.","1.5 kg fresh palm nuts, boiled 40 minutes, pounded and strained","Canned palm nut concentrate",{"note":538,"swap":539,"original":540},"Smoked mackerel is the easiest supermarket stand-in and gives a similar oily smokiness, though it breaks up more readily.","Smoked mackerel fillet, or two tablespoons of dried shrimp","Smoked fish",{"note":542,"swap":543,"original":544},"Shell-on is what matters. Peeled prawns give you the protein but none of the sweetness the shells release into the sauce.","Large prawns in the shell, added in the last 5 minutes","Crab",{"note":546,"swap":547,"original":548},"Both are common in Ivorian pots. Oxtail needs an extra 45 minutes of simmering before the palm pulp goes in.","Goat shoulder or oxtail","Beef chuck","sauce-graine","Sauce Graine (Ivorian Palm Nut Stew)","Sauce Graine","Sauce graine","ivory-coast","Southern forest belt",6,30,85,"medium",[560],"main",[562,563],"gluten-free","dairy-free",[482,491,498,494],[566,569,571,573],{"alt":567,"src":568},"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":567,"src":570},"\u002Fimages\u002Frecipes\u002Fsauce-graine\u002Fhero-16x9.jpg",{"alt":567,"src":572},"\u002Fimages\u002Frecipes\u002Fsauce-graine\u002Fhero-4x3.jpg",{"alt":567,"src":574},"\u002Fimages\u002Frecipes\u002Fsauce-graine\u002Fhero-1x1.jpg",[576,577,578,579,580,581],"sauce graine","palm nut stew","ivorian sauce","palm nut soup","crab stew","west african cooking","2026-08-20","dishroute-kitchen","Palm fruit pulp simmered down with beef, crab and smoked fish until a deep orange oil floats free on top. Ivory Coast's richest sauce, eaten over rice or foutou.",{"en":586},"\u002Frecipe\u002Fsauce-graine",{"items":588,"total":759,"page":456,"limit":845,"hasMore":846},[589,622,650,677,703,725,753,781,808,835],{"slug":590,"title":591,"shortTitle":592,"nativeName":592,"countrySlug":553,"region":593,"baseServings":473,"prepMinutes":594,"cookMinutes":595,"difficulty":596,"course":597,"diet":600,"mainIngredients":604,"images":606,"keywords":616,"publishedAt":582,"updatedAt":582,"authorSlug":583},"alloco","Alloco (Ivorian Fried Ripe Plantain)","Alloco","Abidjan",15,20,"easy",[598,599],"street-food","side",[601,602,562,563,603],"vegan","vegetarian","nut-free",[605,461,466,478],"plantain",[607,610,612,614],{"alt":608,"src":609},"Golden-brown fried plantain slices piled on a plate with chopped onion, tomato and chilli relish","\u002Fimages\u002Frecipes\u002Falloco\u002Fhero.jpg",{"alt":608,"src":611},"\u002Fimages\u002Frecipes\u002Falloco\u002Fhero-16x9.jpg",{"alt":608,"src":613},"\u002Fimages\u002Frecipes\u002Falloco\u002Fhero-4x3.jpg",{"alt":608,"src":615},"\u002Fimages\u002Frecipes\u002Falloco\u002Fhero-1x1.jpg",[590,617,618,619,620,621],"fried plantain","ivorian street food","ripe plantain","plantain snack","abidjan",{"slug":623,"title":624,"shortTitle":625,"nativeName":625,"countrySlug":553,"region":626,"baseServings":555,"prepMinutes":627,"cookMinutes":628,"restMinutes":629,"difficulty":558,"course":630,"diet":631,"mainIngredients":632,"images":634,"keywords":644,"publishedAt":582,"updatedAt":582,"authorSlug":583},"attieke","Attiéké (Ivorian Fermented Cassava Couscous)","Attiéké","Lagoon coast around Abidjan",60,35,3120,[599],[601,602,562,563,603],[633],"cassava",[635,638,640,642],{"alt":636,"src":637},"A mound of pale steamed attiéké granules with a fork lifting loose grains from the pile","\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero.jpg",{"alt":636,"src":639},"\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero-16x9.jpg",{"alt":636,"src":641},"\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero-4x3.jpg",{"alt":636,"src":643},"\u002Fimages\u002Frecipes\u002Fattieke\u002Fhero-1x1.jpg",[623,645,646,647,648,649],"fermented cassava","ivorian side dish","cassava couscous","gluten free starch","west african",{"slug":651,"title":652,"shortTitle":653,"nativeName":653,"countrySlug":553,"region":654,"baseServings":555,"prepMinutes":594,"cookMinutes":595,"difficulty":596,"course":655,"diet":657,"mainIngredients":658,"images":661,"keywords":671,"publishedAt":582,"updatedAt":582,"authorSlug":583},"claclo","Claclo (Ivorian Sweet Plantain Fritters)","Claclo","Southern Côte d'Ivoire",[656,598],"snack",[601,602,563,603],[605,659,660],"flour","nutmeg",[662,665,667,669],{"alt":663,"src":664},"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":663,"src":666},"\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero-16x9.jpg",{"alt":663,"src":668},"\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero-4x3.jpg",{"alt":663,"src":670},"\u002Fimages\u002Frecipes\u002Fclaclo\u002Fhero-1x1.jpg",[651,672,673,674,675,676],"plantain fritters","ivorian snack","overripe plantain","tatale","west african fritters",{"slug":678,"title":679,"shortTitle":680,"nativeName":681,"countrySlug":553,"region":682,"baseServings":473,"prepMinutes":595,"cookMinutes":683,"difficulty":684,"course":685,"diet":686,"mainIngredients":687,"images":688,"keywords":698,"publishedAt":582,"updatedAt":582,"authorSlug":583},"foutou","Foutou Banane (Pounded Plantain and Cassava)","Foutou Banane","Foutou banane","Southern and central Côte d'Ivoire",40,"hard",[599],[601,602,562,563,603],[605,633],[689,692,694,696],{"alt":690,"src":691},"Two smooth pale balls of pounded plantain and cassava foutou in a bowl beside a dish of sauce","\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero.jpg",{"alt":690,"src":693},"\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero-16x9.jpg",{"alt":690,"src":695},"\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero-4x3.jpg",{"alt":690,"src":697},"\u002Fimages\u002Frecipes\u002Ffoutou\u002Fhero-1x1.jpg",[678,699,700,701,646,702],"foutou banane","pounded plantain","cassava fufu","west african starch",{"slug":704,"title":705,"shortTitle":706,"nativeName":706,"countrySlug":553,"region":593,"baseServings":473,"prepMinutes":595,"cookMinutes":595,"difficulty":596,"course":707,"diet":708,"mainIngredients":710,"images":712,"keywords":722,"publishedAt":582,"updatedAt":582,"authorSlug":583},"garba","Garba (Attiéké with Fried Tuna)","Garba",[598,560],[709,562,563,603],"pescatarian",[711,633,461,466],"tuna",[713,716,718,720],{"alt":714,"src":715},"Browned cubes of fried tuna piled on pale attiéké with sliced onion, tomato wedges and ground chilli","\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero.jpg",{"alt":714,"src":717},"\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero-16x9.jpg",{"alt":714,"src":719},"\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero-4x3.jpg",{"alt":714,"src":721},"\u002Fimages\u002Frecipes\u002Fgarba\u002Fhero-1x1.jpg",[704,623,723,618,724,647],"fried tuna","abidjan food",{"slug":726,"title":727,"shortTitle":728,"nativeName":728,"countrySlug":553,"region":729,"baseServings":555,"prepMinutes":595,"cookMinutes":432,"restMinutes":730,"difficulty":596,"course":731,"diet":733,"mainIngredients":734,"images":737,"keywords":747,"publishedAt":582,"updatedAt":582,"authorSlug":583},"gnamankoudji","Gnamankoudji (Ivorian Spiced Ginger Juice)","Gnamankoudji","Nationwide",240,[732],"drink",[601,602,562,563,603],[470,735,736],"pineapple","lemon",[738,741,743,745],{"alt":739,"src":740},"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":739,"src":742},"\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero-16x9.jpg",{"alt":739,"src":744},"\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero-4x3.jpg",{"alt":739,"src":746},"\u002Fimages\u002Frecipes\u002Fgnamankoudji\u002Fhero-1x1.jpg",[726,748,749,750,751,752],"ginger juice","ivorian drink","pineapple ginger","west african beverage","raw ginger",{"slug":754,"title":755,"shortTitle":756,"nativeName":757,"countrySlug":553,"region":554,"baseServings":473,"prepMinutes":595,"cookMinutes":758,"restMinutes":759,"difficulty":558,"course":760,"diet":761,"mainIngredients":763,"images":765,"keywords":775,"publishedAt":582,"updatedAt":582,"authorSlug":583},"kedjenou","Kedjenou (Ivorian Sealed-Pot Chicken Stew)","Kedjenou","Kédjénou",70,10,[560],[562,563,762],"halal-friendly",[764,466,470,461],"chicken",[766,769,771,773],{"alt":767,"src":768},"Bone-in chicken pieces in a clay pot with collapsed tomato, onion wedges and a whole red chilli","\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero.jpg",{"alt":767,"src":770},"\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero-16x9.jpg",{"alt":767,"src":772},"\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero-4x3.jpg",{"alt":767,"src":774},"\u002Fimages\u002Frecipes\u002Fkedjenou\u002Fhero-1x1.jpg",[754,776,777,778,779,780],"ivorian chicken stew","sealed pot cooking","canari","guinea fowl","west african stew",{"slug":782,"title":783,"shortTitle":784,"nativeName":785,"countrySlug":553,"region":729,"baseServings":473,"prepMinutes":469,"cookMinutes":786,"difficulty":558,"course":787,"diet":788,"mainIngredients":789,"images":791,"keywords":801,"publishedAt":582,"updatedAt":582,"authorSlug":583},"ivorian-sauce-arachide","Sauce Arachide (Ivorian Groundnut Stew)","Sauce Arachide","Sauce arachide",75,[560],[562,563,762],[790,482,466,494],"peanut-butter",[792,795,797,799],{"alt":793,"src":794},"Thick brown groundnut stew with beef cubes and aubergine, served beside a mound of white rice","\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero.jpg",{"alt":793,"src":796},"\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero-16x9.jpg",{"alt":793,"src":798},"\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero-4x3.jpg",{"alt":793,"src":800},"\u002Fimages\u002Frecipes\u002Fivorian-sauce-arachide\u002Fhero-1x1.jpg",[802,803,804,805,806,807],"sauce arachide","groundnut stew","peanut stew","ivorian beef stew","west african peanut sauce","maafe",{"slug":809,"title":810,"shortTitle":811,"nativeName":812,"countrySlug":553,"region":654,"baseServings":473,"prepMinutes":594,"cookMinutes":628,"difficulty":596,"course":813,"diet":816,"mainIngredients":817,"images":818,"keywords":828,"publishedAt":582,"updatedAt":582,"authorSlug":583},"sauce-claire","Sauce Claire (Light Aubergine and Okra Broth)","Sauce Claire","Sauce 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