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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":439,"ingredients":449,"instructions":519,"pronunciation":542,"substitutions":543,"slug":556,"title":557,"shortTitle":558,"nativeName":559,"countrySlug":560,"region":561,"baseServings":457,"prepMinutes":562,"cookMinutes":563,"restMinutes":564,"difficulty":565,"course":566,"diet":568,"mainIngredients":570,"images":571,"keywords":581,"publishedAt":589,"updatedAt":589,"authorSlug":590,"summary":591,"localeSlug":556,"alternates":592},[394,397,400,403,406],{"answer":395,"question":396},"Naranjilla, also sold as lulo, is a small orange Andean fruit with green, seedy, intensely sour pulp that tastes roughly like a cross between an unripe pineapple and a sharp tomato. Fresh fruit is rare outside South America, but frozen pulp is a standard item in Latin American grocery shops and freezer aisles, and it works just as well here.","What is naranjilla and where do I find it?",{"answer":398,"question":399},"The usual explanation is that in the traditional Ecuadorian lunch the soup is the wet course and the seco is the plate that comes after it, so the name describes its position in the meal rather than its texture. Other theories circulate and none has been settled, so treat any confident single answer with suspicion.","Why is it called seco when it is clearly a sauce?",{"answer":401,"question":402},"A short marinade in the naranjilla and garlic — 30 minutes is enough — seasons the surface and starts softening it, but goat does not need soaking or brining. Long, gentle braising is what handles the toughness. If the smell of goat bothers you, trim the hard external fat, which carries most of the gaminess.","Does goat need to be soaked or marinated first?",{"answer":404,"question":405},"Yes. Build the refrito and brown the meat as written, then pressure cook for 30 to 35 minutes at high pressure instead of the two-hour simmer. Release the pressure, check that the meat pulls apart easily, then reduce the sauce uncovered for five to ten minutes, since pressure cooking leaves it thinner than the stovetop version.","Can I make this in a pressure cooker?",{"answer":407,"question":408},"Two likely causes: the achiote was scorched, or the cilantro stems were blended in with too much of the tough lower stalk. Achiote oil should be warmed gently and strained before it ever hits high heat, and only the tender upper stems belong in the blender. A teaspoon of panela at the end will mask mild bitterness but cannot fix burnt achiote.","My sauce tastes bitter — what went wrong?",[410,411,412,413,414,415],"Choose bone-in goat shoulder or leg. Bones and connective tissue are what give the sauce its body over two hours, and lean boneless cubes turn stringy.","Brown the meat in batches with room around each piece. Crowding drops the pan temperature and the goat steams grey instead of building a crust.","Give the tomato time. When you can see orange oil pooling at the edges of the refrito, the base is ready; before that it will taste sharp and thin.","Frozen naranjilla pulp is sold in Latin American shops and works perfectly — do not hold out for the fresh fruit, which is rare outside the Andes.","Season the sauce at the end, not the start. It reduces by roughly a third and salt added early ends up concentrated.","If the meat is tender but the sauce is loose, lift out the goat and boil the liquid hard for a few minutes. Reducing with the meat in the pot dries it out.","🍲","Seco de chivo is goat cooked slowly in an acidic, herb-heavy braise until the meat slides off the bone and the sauce reduces to something dark, thick and faintly sweet-sour. The acidity comes from naranjilla, a small orange Andean fruit with green pulp that tastes somewhere between an unripe pineapple and a very sharp tomato, and it does two jobs at once: it tenderizes the goat and keeps a rich stew from tasting heavy. Beer or fermented corn chicha adds depth, achiote gives the color, and a whole bunch of cilantro goes into the pot blended rather than chopped, which is what makes the gravy taste green rather than merely herby. It is served over rice with fried sweet plantain on the side.","The word seco means dry, which is an odd name for a dish swimming in sauce, and Ecuadorians know it. The most common explanation is structural: in the traditional almuerzo, the soup comes first and the seco is the plate that follows it — the dry course as opposed to the wet one — rather than a description of the food itself. Other explanations circulate, none of them settled, and the debate is friendly enough that nobody expects an answer.\n\nGoat is the version that carries the most prestige, and Loja in the far south is the province most associated with it, but a seco is really a method rather than one animal. Seco de pollo, seco de carne and seco de borrego all use the same braise, and in coastal kitchens the naranjilla is often supplemented or replaced by orange and lime. What stays constant is the sequence: a long refrito of onion, pepper and garlic, tomato cooked until it collapses and the oil breaks back out, then the acidic liquid, then the meat and time.\n\nThe cilantro deserves a note of its own. Ecuadorian cooks blend a large amount of it with the beer or juice before it goes in, so it dissolves into the sauce and colors it rather than sitting on top as a garnish. Cooked this long the herb loses its soapy edge entirely and turns into something rounder and slightly grassy, which is why the quantity looks alarming written down and tastes right in the pot. Alongside it comes the standard highland plate: white rice, sliced avocado, fried ripe plantain and a bowl of ají for anyone who wants heat.","This is one of the dishes that genuinely improves overnight — the sauce settles and the acidity mellows. Refrigerate up to 4 days and freeze up to 3 months. Reheat covered over low heat with a splash of water, since the sauce tightens considerably when cold. Fry the plantain fresh; reheated plantain goes leathery.",[421,422,423,424],"Uses naranjilla as both the tenderizer and the acid, which is what separates a seco from a generic braised goat.","Blends the cilantro into the braising liquid the way Ecuadorian cooks do, so it flavors the whole sauce instead of decorating it.","Waits for the refrito to break its oil before the liquid goes in, the point at which the base stops tasting raw.","Gives a workable substitute for naranjilla, with an honest note on what changes when you use it.",[426,427,428],"Heavy casserole or Dutch oven with a lid","Blender","Tongs",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},26,28,5,13,860,48,560,[438],"White rice, fried ripe plantain, sliced avocado and a bowl of ají criollo.",[440,443,446],{"name":441,"description":442},"Seco de pollo","The weeknight version with bone-in chicken thighs, which need only 35 to 40 minutes in the same sauce. Easily the most commonly cooked seco in Ecuadorian homes.",{"name":444,"description":445},"Seco de carne","Made with beef shin or chuck and usually a heavier hand on the beer, giving a darker, maltier gravy and a longer cook.",{"name":447,"description":448},"Coastal-style with panela and raisins","Some coastal cooks push the sweetness further with extra panela and a handful of raisins, which turns the dish noticeably sweet-sour.",[450,456,460,464,469,471,478,481,484,487,491,495,499,502,505,508,512,516],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},1.5,"goat","bone-in goat shoulder or leg, in large cubes","kg","For the meat",{"qty":457,"name":458,"unit":459,"group":455},6,"naranjilla, peeled and blended — or 250 ml frozen naranjilla pulp","piece",{"qty":457,"ref":461,"name":462,"unit":463,"group":455},"garlic","garlic cloves, crushed","clove",{"qty":465,"ref":466,"name":467,"unit":468,"group":455},2,"cumin","ground cumin","tsp",{"qty":465,"name":470,"unit":468,"group":455},"fine salt",{"qty":472,"ref":473,"name":474,"note":475,"unit":476,"group":477},3,"achiote","achiote oil","warm 4 tbsp oil with 1½ tbsp achiote seeds for 5 minutes, then strain","tbsp","For the sauce",{"qty":465,"ref":479,"name":480,"unit":459,"group":477},"onion","white onions, finely diced",{"qty":465,"ref":482,"name":483,"unit":459,"group":477},"bell-pepper","bell peppers, one red and one green, finely diced",{"qty":472,"ref":485,"name":486,"unit":459,"group":477},"tomato","ripe tomatoes, grated or finely chopped",{"qty":488,"ref":489,"name":490,"unit":459,"group":477},1,"cilantro","large bunch of cilantro, tender stems included",{"qty":492,"name":493,"unit":494,"group":477},330,"lager beer, or chicha de jora","ml",{"qty":496,"ref":497,"name":498,"unit":494,"group":477},400,"stock","light meat stock or water",{"qty":488,"ref":500,"name":501,"unit":476,"group":477},"brown-sugar","grated panela or dark brown sugar",{"qty":488,"ref":503,"name":504,"unit":468,"group":477},"oregano","dried oregano",{"qty":465,"ref":506,"name":507,"unit":459,"group":477},"bay-leaf","bay leaves",{"qty":509,"name":510,"unit":511,"group":477},null,"salt and black pepper","to taste",{"qty":465,"ref":513,"name":514,"unit":459,"group":515},"plantain","very ripe plantains, for frying","To serve",{"qty":488,"ref":517,"name":518,"unit":459,"group":515},"avocado","avocado, sliced",[520,524,528,532,535,539],{"text":521,"title":522,"timerSeconds":523},"Toss {qty:goat} of goat with the blended naranjilla, crushed garlic, cumin and salt, and leave it at room temperature for 30 minutes. The surface of the meat will lighten slightly as the acid takes hold.","Marinate the goat",1800,{"tip":525,"text":526,"title":527},"Dry meat browns, wet meat steams. The pieces should hiss on contact, not sizzle quietly.","Lift the goat out of the marinade, keeping every drop of the liquid, and pat the pieces dry. Sear them in 2 tablespoons of the achiote oil in batches over high heat until each side has a firm brown crust, then set them aside on a plate.","Brown the meat",{"text":529,"title":530,"timerSeconds":531},"Lower the heat, add the rest of the achiote oil, and sweat the onion and peppers for 10 minutes until completely soft and sweet. Stir in the tomato with the oregano and cook for another 10 to 12 minutes, until the mixture darkens, pulls away from the base of the pan and orange oil pools at the edges.","Cook the refrito down",720,{"text":533,"title":534},"Blend the cilantro with the beer until the liquid is uniformly green and no leaf fragments remain. Pour it into the pot with the reserved marinade and let it bubble hard for 2 minutes so the alcohol cooks off and the raw edge disappears.","Blend the green liquid",{"text":536,"title":537,"timerSeconds":538},"Return the goat and any juices, add the stock, panela and bay leaves, and bring to a bare simmer. Cover and cook for 1 hour 45 minutes to 2 hours, stirring occasionally, until a fork pushed into a piece meets no resistance and the meat separates from the bone with a nudge.","Braise until it gives",6300,{"text":540,"title":541},"Fish out the bay leaves. If the sauce is thin, lift out the meat and boil the liquid down until it coats a spoon thickly and tastes concentrated, then return the goat. Correct the salt and acidity, fry the plantain slices until dark gold, and serve over rice with avocado alongside.","Reduce, season and serve","SEH-koh deh CHEE-voh",[544,548,552],{"note":545,"swap":546,"original":547},"Passion fruit is the closest match for the aroma; pineapple and lime hit the acidity but miss the perfume. Either way the sauce works, it just tastes a little less Andean.","4 passion fruits plus the juice of 2 oranges, or 200 ml pineapple juice with the juice of 2 limes","Naranjilla (lulo)",{"note":549,"swap":550,"original":551},"Lamb is the usual stand-in and cooks in about the same time. Beef shin needs an extra 30 to 45 minutes and gives a heavier, less gamy result.","Lamb shoulder, or bone-in beef shin","Goat",{"note":553,"swap":554,"original":555},"The non-alcoholic route keeps the acidity but loses the malt depth, so add an extra teaspoon of panela to balance it.","Chicha de jora, or 250 ml orange juice with 2 tbsp apple cider vinegar","Beer","seco-de-chivo","Seco de Chivo (Ecuadorian Goat Stewed in Naranjilla and Beer)","Seco de Chivo","Seco de chivo","ecuador","Loja and the southern highlands",25,120,30,"medium",[567],"main",[569],"dairy-free",[452,485,479,482,489],[572,575,577,579],{"alt":573,"src":574},"Bowl of Ecuadorian goat stew in dark green-brown sauce beside white rice, fried plantain and avocado slices","\u002Fimages\u002Frecipes\u002Fseco-de-chivo\u002Fhero.jpg",{"alt":573,"src":576},"\u002Fimages\u002Frecipes\u002Fseco-de-chivo\u002Fhero-16x9.jpg",{"alt":573,"src":578},"\u002Fimages\u002Frecipes\u002Fseco-de-chivo\u002Fhero-4x3.jpg",{"alt":573,"src":580},"\u002Fimages\u002Frecipes\u002Fseco-de-chivo\u002Fhero-1x1.jpg",[582,583,584,585,586,587,588],"seco de chivo","goat stew","naranjilla","ecuadorian","loja","braised goat","chicha","2026-08-20","dishroute-kitchen","Goat braised for two hours in a sauce of tart naranjilla, beer, achiote and blended cilantro until the meat gives way and the gravy turns dark and glossy.",{"en":593},"\u002Frecipe\u002Fseco-de-chivo",{"items":595,"total":637,"page":488,"limit":873,"hasMore":874},[596,631,664,698,725,753,782,811,838,863],{"slug":597,"title":598,"shortTitle":599,"nativeName":600,"countrySlug":560,"region":601,"baseServings":602,"prepMinutes":603,"cookMinutes":562,"difficulty":604,"course":605,"diet":607,"mainIngredients":610,"images":613,"keywords":623,"publishedAt":589,"updatedAt":589,"authorSlug":590},"bolon-de-verde","Bolón de Verde (Ecuadorian Green Plantain and Cheese Ball)","Bolón de Verde","Bolón de verde","Guayas and Manabí",4,15,"easy",[606],"breakfast",[608,609],"vegetarian","gluten-free",[513,611,612],"queso-fresco","butter",[614,617,619,621],{"alt":615,"src":616},"Golden fried green plantain ball broken open to show melting fresh cheese, with coffee and a fried egg","\u002Fimages\u002Frecipes\u002Fbolon-de-verde\u002Fhero.jpg",{"alt":615,"src":618},"\u002Fimages\u002Frecipes\u002Fbolon-de-verde\u002Fhero-16x9.jpg",{"alt":615,"src":620},"\u002Fimages\u002Frecipes\u002Fbolon-de-verde\u002Fhero-4x3.jpg",{"alt":615,"src":622},"\u002Fimages\u002Frecipes\u002Fbolon-de-verde\u002Fhero-1x1.jpg",[624,625,626,627,628,629,630],"bolon de verde","green plantain","ecuadorian breakfast","queso fresco","chicharron","guayaquil","coastal",{"slug":632,"title":633,"shortTitle":634,"nativeName":635,"countrySlug":560,"region":636,"baseServings":602,"prepMinutes":562,"cookMinutes":637,"restMinutes":638,"difficulty":604,"course":639,"diet":641,"mainIngredients":643,"images":647,"keywords":657,"publishedAt":589,"updatedAt":589,"authorSlug":590},"ecuadorian-ceviche-de-camaron","Ceviche de Camarón (Ecuadorian Shrimp Ceviche in Tomato Broth)","Ceviche de Camarón","Ceviche de camarón","Guayas and the Pacific coast",10,60,[640],"appetizer",[642,569,609],"pescatarian",[644,645,485,479,646],"shrimp","lime","orange",[648,651,653,655],{"alt":649,"src":650},"Bowl of Ecuadorian shrimp ceviche in red tomato broth topped with pink onion slivers, cilantro and popcorn","\u002Fimages\u002Frecipes\u002Fecuadorian-ceviche-de-camaron\u002Fhero.jpg",{"alt":649,"src":652},"\u002Fimages\u002Frecipes\u002Fecuadorian-ceviche-de-camaron\u002Fhero-16x9.jpg",{"alt":649,"src":654},"\u002Fimages\u002Frecipes\u002Fecuadorian-ceviche-de-camaron\u002Fhero-4x3.jpg",{"alt":649,"src":656},"\u002Fimages\u002Frecipes\u002Fecuadorian-ceviche-de-camaron\u002Fhero-1x1.jpg",[658,659,660,629,661,662,663],"ceviche de camaron","ecuadorian ceviche","shrimp ceviche","cold seafood","chifles","popcorn",{"slug":665,"title":666,"shortTitle":667,"nativeName":668,"countrySlug":560,"region":669,"baseServings":670,"prepMinutes":562,"cookMinutes":671,"restMinutes":672,"difficulty":565,"course":673,"diet":675,"mainIngredients":677,"images":681,"keywords":691,"publishedAt":589,"updatedAt":589,"authorSlug":590},"colada-morada","Colada Morada (Ecuadorian Spiced Purple Corn and Berry Drink)","Colada Morada","Colada morada","Sierra",8,75,20,[674],"drink",[608,676,569,609],"vegan",[678,679,680],"cornmeal","pineapple","cinnamon",[682,685,687,689],{"alt":683,"src":684},"Mug of steaming deep purple colada morada with pieces of fruit floating in it, beside a decorated bread figure","\u002Fimages\u002Frecipes\u002Fcolada-morada\u002Fhero.jpg",{"alt":683,"src":686},"\u002Fimages\u002Frecipes\u002Fcolada-morada\u002Fhero-16x9.jpg",{"alt":683,"src":688},"\u002Fimages\u002Frecipes\u002Fcolada-morada\u002Fhero-4x3.jpg",{"alt":683,"src":690},"\u002Fimages\u002Frecipes\u002Fcolada-morada\u002Fhero-1x1.jpg",[692,693,694,695,696,697,584],"colada morada","purple corn drink","day of the dead","guagua de pan","ecuadorian drink","blackberry",{"slug":699,"title":700,"shortTitle":701,"nativeName":701,"countrySlug":560,"region":702,"baseServings":602,"prepMinutes":562,"cookMinutes":703,"difficulty":565,"course":704,"diet":706,"mainIngredients":707,"images":710,"keywords":720,"publishedAt":589,"updatedAt":589,"authorSlug":590},"encebollado","Encebollado (Ecuadorian Tuna and Cassava Soup)","Encebollado","Guayaquil and the coast",50,[705,606],"soup",[642,569,609],[708,709,479,485,645],"tuna","cassava",[711,714,716,718],{"alt":712,"src":713},"Deep bowl of Ecuadorian encebollado with flaked tuna, yuca chunks and pink lime-cured onion rings on top","\u002Fimages\u002Frecipes\u002Fencebollado\u002Fhero.jpg",{"alt":712,"src":715},"\u002Fimages\u002Frecipes\u002Fencebollado\u002Fhero-16x9.jpg",{"alt":712,"src":717},"\u002Fimages\u002Frecipes\u002Fencebollado\u002Fhero-4x3.jpg",{"alt":712,"src":719},"\u002Fimages\u002Frecipes\u002Fencebollado\u002Fhero-1x1.jpg",[699,721,722,723,709,629,724],"ecuadorian soup","tuna soup","yuca","hangover cure",{"slug":726,"title":727,"shortTitle":728,"nativeName":729,"countrySlug":560,"region":730,"baseServings":602,"prepMinutes":672,"cookMinutes":564,"restMinutes":672,"difficulty":565,"course":731,"diet":732,"mainIngredients":733,"images":736,"keywords":746,"publishedAt":589,"updatedAt":589,"authorSlug":590},"encocado-de-pescado","Encocado de Pescado (Esmeraldas Fish in Coconut Sauce)","Encocado de Pescado","Encocado de pescado","Esmeraldas",[567],[642,569,609],[734,735,645,485,482],"white-fish","coconut-milk",[737,740,742,744],{"alt":738,"src":739},"Chunks of white fish in a thick orange coconut sauce with peppers and cilantro, served with rice and plantain","\u002Fimages\u002Frecipes\u002Fencocado-de-pescado\u002Fhero.jpg",{"alt":738,"src":741},"\u002Fimages\u002Frecipes\u002Fencocado-de-pescado\u002Fhero-16x9.jpg",{"alt":738,"src":743},"\u002Fimages\u002Frecipes\u002Fencocado-de-pescado\u002Fhero-4x3.jpg",{"alt":738,"src":745},"\u002Fimages\u002Frecipes\u002Fencocado-de-pescado\u002Fhero-1x1.jpg",[747,748,749,585,750,751,752],"encocado","coconut fish","esmeraldas","afro-ecuadorian","coconut milk","patacones",{"slug":754,"title":755,"shortTitle":756,"nativeName":757,"countrySlug":560,"region":758,"baseServings":457,"prepMinutes":672,"cookMinutes":759,"restMinutes":760,"difficulty":604,"course":761,"diet":763,"mainIngredients":764,"images":766,"keywords":776,"publishedAt":589,"updatedAt":589,"authorSlug":590},"higos-con-queso","Higos con Queso (Ecuadorian Figs in Panela Syrup with Cheese)","Higos con Queso","Higos con queso","Tungurahua and Azuay",150,480,[762],"dessert",[608,609],[765,611,680],"figs",[767,770,772,774],{"alt":768,"src":769},"Dark candied figs glistening in panela syrup in a bowl, with a thick slice of white fresh cheese beside 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