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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":518,"pronunciation":549,"substitutions":550,"slug":563,"title":564,"shortTitle":565,"nativeName":566,"countrySlug":567,"region":568,"baseServings":569,"prepMinutes":570,"cookMinutes":571,"difficulty":572,"course":573,"diet":575,"mainIngredients":578,"images":579,"keywords":589,"publishedAt":597,"updatedAt":597,"authorSlug":598,"summary":599,"localeSlug":563,"alternates":600},[394,397,400,403,406],{"answer":395,"question":396},"Yes, provided it is the natural kind whose ingredients list is peanuts and perhaps salt. Sweetened, hydrogenated peanut butter makes the stew taste like dessert and its added emulsifiers interfere with the oil separating, which is how you judge doneness. Check the label rather than the brand.","Can I use ordinary supermarket peanut butter?",{"answer":398,"question":399},"Usually scorching. Groundnut paste sinks to the bottom of the pot and catches quickly, so once it goes in the heat must stay low and the base needs scraping every 10 minutes with a flat wooden spoon. Undercooked tomato paste can also read as bitter, so fry it until it darkens before adding liquid.","Why is my mafé bitter?",{"answer":401,"question":402},"Thick enough to coat a spoon and hold a channel when you draw a spoon across the bottom of the pot, but still pourable over rice. If it is closer to porridge, thin it with hot water; if it stays watery after the vegetables are done, simmer uncovered until it tightens.","How thick should the sauce be?",{"answer":404,"question":405},"No, and there is no way to adapt it — groundnut paste is the entire basis of the sauce. Cooks sometimes suggest sunflower seed butter or tahini as a substitute, which produces an edible stew but not mafé. If you are cooking for a peanut allergy, choose yassa or a tomato-based ceeb instead.","Is mafé safe for someone with a peanut allergy?",{"answer":407,"question":408},"You can cook the meat under pressure for about 25 minutes with the tomato base and broth, then release, stir in the loosened groundnut paste and simmer uncovered with the vegetables. Do not pressure-cook the groundnut paste itself — it thickens fast, sits on the base and scorches where you cannot see it.","Can I make mafé in a pressure cooker?",[410,411,412,413,414,415],"Buy unsweetened, unsalted natural peanut butter with nothing on the label but peanuts, or find true groundnut paste at an African grocer. Sugar in the jar is the most common cause of a sickly mafé.","Brown the meat properly in batches. Crowding the pan steams the beef grey, and mafé has no other source of roasted depth beyond the groundnut itself.","Whisk the paste into a ladleful of hot broth in a separate bowl until it is smooth and pourable, then stir that back in. Spooning it straight into the pot gives you lumps you will never fully break up.","Keep the heat low once the paste is in and stir the bottom every 10 minutes — groundnut sauce scorches faster than any tomato sauce and the burnt taste cannot be rescued.","When a slick of orange oil rises to the surface and the sauce coats the back of a spoon, it is done. Skim some of the oil off if you like, but leave a little; it carries the flavour.","If the sauce tightens too much before the meat is tender, loosen it with hot water rather than cold, which shocks the emulsion and can make it grainy.","🥜","Mafé is a groundnut stew, and the groundnut is doing something quite different here from what peanut butter does in a satay sauce. Whisked into tomato-heavy broth and cooked for well over an hour, it stops tasting like peanuts and becomes a thick, brick-coloured gravy that is savoury first, faintly sweet second, with the roasted note sitting underneath everything. Beef or lamb goes soft in it, cassava and sweet potato absorb it, and the finished pot is ladled over white rice in quantities that surprise people the first time. The doneness signal is unmistakable: orange oil separating and pooling on the surface.","The dish is Mandinka in origin, from the interior belt that spans Mali, Guinea and eastern Senegal, where it is known as tigadegena — literally groundnut sauce. It travelled with traders and with the groundnut itself, which is not native to Africa at all but arrived from South America through Portuguese trade and then took over enormous stretches of Sahelian farmland. By the colonial period Senegal was so committed to the crop that historians describe an entire groundnut economy around Kaolack and the Sine-Saloum, with the paste becoming a pantry staple in every household along the way.\n\nThat history explains why mafé now exists in dozens of national versions with real differences between them. Malian tigadegena tends to be looser and more sharply tomato-forward. Ivorian and Guinean versions push more chilli. Senegalese mafé is usually the thickest and the most vegetable-heavy, with cassava, sweet potato, carrot and often a wedge of cabbage cooked right in the sauce until they are soft enough to break with a spoon. Gambian cooks make a near-identical pot and would tell you theirs came first.\n\nThe groundnut paste sold in West African markets is unsweetened, unsalted and coarse — literally roasted peanuts ground to a paste and nothing else. Supermarket peanut butter can stand in, but the sweetened, emulsified kind will make the stew cloying and can stop the oil from breaking out properly, which matters because that separation is how Senegalese cooks judge whether a mafé is finished. A pot that has not released its oil is a pot that has not cooked long enough.","Mafé keeps 4 days refrigerated and is better on day two, once the groundnut and tomato have settled into each other. The sauce sets solid when cold — reheat gently with a splash of hot water, stirring until it flows again. It freezes for 3 months, though the cassava can turn slightly grainy on thawing, so some cooks freeze the sauce and meat only and cook fresh vegetables into it on reheating.",[421,422,423,424],"Loosens the groundnut paste with hot broth before it goes near the pot, so it never seizes into lumps.","Cooks long enough for the oil to break out, the signal Senegalese cooks actually use to call a mafé done.","Times the root vegetables separately so the cassava is tender and the sweet potato has not disintegrated.","Tells you exactly which peanut butter works and which one ruins the sauce.",[426,427,428],"Heavy Dutch oven or casserole with a lid","Whisk","Flat wooden spoon for scraping the base",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},38,45,8,11,760,40,690,[438],"White rice, or fonio if you can find it, with a bowl of the sauce poured over rather than served beside.",[440,443,446],{"name":441,"description":442},"Mafé tiga with lamb","Lamb shoulder on the bone instead of beef, which gives a fattier, more perfumed sauce and needs slightly less added oil at the start.",{"name":444,"description":445},"Vegetarian mafé","Skip the meat and build the pot on cassava, sweet potato, carrot, cabbage and chickpeas, using vegetable stock. Add a spoon of tomato paste extra to make up the missing depth.",{"name":447,"description":448},"Mafé with okra","Whole okra pods dropped in for the last 10 minutes, common in the south. They thicken the sauce slightly and add a green, grassy edge.",[450,456,460,465,470,475,478,481,486,489,492,497,502,506,509,513],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},1,"beef-chuck","beef chuck or shin, in 4 cm cubes","kg","For the stew",{"qty":457,"name":458,"unit":459,"group":455},3,"groundnut oil","tbsp",{"qty":461,"ref":462,"name":463,"unit":464,"group":455},2,"onion","large onions, finely chopped","piece",{"qty":466,"ref":467,"name":468,"unit":469,"group":455},4,"garlic","garlic, crushed","clove",{"qty":471,"ref":472,"name":473,"unit":474,"group":455},15,"ginger","fresh ginger, grated","g",{"qty":466,"ref":476,"name":477,"unit":459,"group":455},"tomato-paste","tomato paste",{"qty":461,"ref":479,"name":480,"unit":464,"group":455},"tomato","ripe tomatoes, chopped",{"qty":482,"ref":483,"name":484,"unit":485,"group":455},1.2,"stock","beef stock or water","l",{"qty":461,"ref":487,"name":488,"unit":464,"group":455},"bay-leaf","bay leaves",{"qty":451,"ref":490,"name":491,"unit":464,"group":455},"scotch-bonnet","scotch bonnet, left whole",{"qty":493,"ref":494,"name":495,"unit":474,"group":496},250,"peanut-butter","unsweetened groundnut paste or natural peanut butter","For the sauce",{"qty":498,"ref":499,"name":500,"unit":474,"group":501},400,"cassava","cassava, peeled and cut into 4 cm chunks","For the vegetables",{"qty":503,"ref":504,"name":505,"unit":474,"group":501},350,"sweet-potato","sweet potato, in thick chunks",{"qty":457,"ref":507,"name":508,"unit":464,"group":501},"carrot","carrots, in thick diagonal slices",{"qty":510,"ref":511,"name":512,"unit":474,"group":501},300,"cabbage","white cabbage, in wedges through the core",{"qty":514,"name":515,"unit":516,"group":517},null,"salt and black pepper","to taste","To finish",[519,524,528,532,536,541,546],{"tip":520,"text":521,"title":522,"timerSeconds":523},"If the pan hisses quietly and the meat releases water, the batch is too big. Take half out and carry on.","Season the beef with salt and pepper. Heat the oil in a heavy casserole over high heat and brown the cubes in three uncrowded batches, about 4 minutes a batch, until each piece has a dark crust on at least two sides. Lift them out onto a plate.","Brown the beef",720,{"text":525,"title":526,"timerSeconds":527},"Lower the heat to medium, add the onions to the same pot and cook for 8 minutes until soft and translucent, scraping up the brown crust from the beef. Stir in the garlic, ginger and tomato paste and fry for 5 minutes more, until the paste darkens to rust and smells sweet rather than metallic.","Build the tomato base",780,{"text":529,"title":530,"timerSeconds":531},"Return the beef with its juices, add the chopped tomatoes, stock, bay leaves and the whole scotch bonnet, and bring to a boil. Cover, drop to a low simmer and cook for 45 minutes, until the beef gives a little when pressed but is not yet falling apart.","Simmer the meat",2700,{"tip":533,"text":534,"title":535},"The mixture in the bowl should pour like double cream. If it stays stiff, whisk in more hot broth before it goes back.","Ladle 300 ml of the hot broth into a bowl, add the groundnut paste and whisk until completely smooth and the colour of milky coffee. Pour it back into the pot and stir well, then keep it at the barest simmer with the lid off.","Loosen and add the groundnut paste",{"tip":537,"text":538,"title":539,"timerSeconds":540},"Stir with a flat wooden spoon along the bottom of the pot. Groundnut paste settles and catches there without any warning smell until it is too late.","Add the cassava and carrots and cook uncovered for 15 minutes, stirring the base every few minutes, then add the sweet potato and cabbage and cook for a further 20 minutes, until a knife goes through the cassava without resistance.","Add the vegetables in order",1200,{"tip":542,"text":543,"title":544,"timerSeconds":545},"No oil on top means it is not finished. Give it another 10 minutes on a low flame before you decide something is wrong.","Keep simmering gently until a slick of orange oil rises across the surface and the sauce coats the back of a spoon thickly, usually 10 to 15 minutes more. Remove the chilli and bay leaves, taste and correct the salt.","Cook to oil separation",900,{"text":547,"title":548},"Spoon white rice into wide bowls, break the beef and vegetables over it, and ladle the sauce across the top until the rice is properly flooded. Put the whole cooked chilli on the table for anyone who wants to crush it into their own bowl.","Serve over rice","mah-FAY",[551,555,559],{"note":552,"swap":553,"original":554},"Crunchy works fine and adds a little texture. Stir the jar thoroughly before measuring if the oil has separated on the shelf.","250 g natural unsweetened peanut butter, smooth or crunchy","Groundnut paste",{"note":556,"swap":557,"original":558},"Lamb is the most common alternative in Senegal. Chicken needs only 35 minutes of simmering rather than 75, so add the vegetables much earlier.","Lamb shoulder, mutton, or bone-in chicken thighs","Beef chuck",{"note":560,"swap":561,"original":562},"Cassava has a denser, slightly waxy bite that potato does not reproduce, but the stew still works. Frozen cassava chunks are widely sold and are perfectly good here.","Waxy potato or yam, cut the same size","Cassava","senegalese-mafe","Mafé (Senegalese Peanut Butter Stew)","Mafé","Maafe","senegal","Sine-Saloum",6,25,100,"medium",[574],"main",[576,577],"dairy-free","halal-friendly",[452,494,499,504,476],[580,583,585,587],{"alt":581,"src":582},"Thick rust-orange groundnut stew with chunks of beef, cassava and carrot, oil pooling on the surface, beside white rice","\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero.jpg",{"alt":581,"src":584},"\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero-16x9.jpg",{"alt":581,"src":586},"\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero-1x1.jpg",{"alt":581,"src":588},"\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero-4x3.jpg",[590,591,592,593,594,595,596],"mafe","maafe","groundnut stew","peanut stew","tigadegena","senegalese beef","west african","2026-08-20","dishroute-kitchen","Beef simmered slowly with groundnut paste, tomato and root vegetables until the oil rises to the surface and the sauce turns thick, savoury and only just sweet.",{"en":601},"\u002Frecipe\u002Fsenegalese-mafe",{"items":603,"total":609,"page":451,"limit":880,"hasMore":881},[604,639,669,696,706,733,763,793,823,852],{"slug":605,"title":606,"shortTitle":607,"nativeName":607,"countrySlug":567,"region":608,"baseServings":569,"prepMinutes":609,"cookMinutes":471,"restMinutes":610,"difficulty":611,"course":612,"diet":614,"mainIngredients":619,"images":622,"keywords":632,"publishedAt":597,"updatedAt":597,"authorSlug":598},"bissap","Bissap (Senegalese Hibiscus Iced Drink)","Bissap","Dakar",10,90,"easy",[613],"drink",[615,616,617,576,618],"vegetarian","vegan","gluten-free","nut-free",[620,621],"mint","lime",[623,626,628,630],{"alt":624,"src":625},"Tall glass of deep ruby hibiscus drink over ice with a mint sprig, jug of the same drink behind it","\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero.jpg",{"alt":624,"src":627},"\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero-16x9.jpg",{"alt":624,"src":629},"\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero-1x1.jpg",{"alt":624,"src":631},"\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero-4x3.jpg",[605,633,634,635,636,637,638],"hibiscus drink","sorrel","flor de jamaica","senegalese drink","iced tea","caffeine-free",{"slug":640,"title":641,"shortTitle":642,"nativeName":642,"countrySlug":567,"region":608,"baseServings":466,"prepMinutes":643,"cookMinutes":644,"restMinutes":645,"difficulty":611,"course":646,"diet":648,"mainIngredients":649,"images":652,"keywords":662,"publishedAt":597,"updatedAt":597,"authorSlug":598},"dibi","Dibi (Senegalese Charcoal-Grilled Lamb with Onions)","Dibi",20,30,120,[647,574],"street-food",[576,577],[650,462,651],"lamb","lemon",[653,656,658,660],{"alt":654,"src":655},"Chopped charred lamb pieces on paper covered with pale softened onions, torn baguette beside the tray","\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero.jpg",{"alt":654,"src":657},"\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero-16x9.jpg",{"alt":654,"src":659},"\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero-1x1.jpg",{"alt":654,"src":661},"\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero-4x3.jpg",[640,663,664,665,666,667,668],"dibiterie","grilled lamb","senegalese barbecue","charcoal lamb","mustard onions","street food",{"slug":670,"title":671,"shortTitle":672,"nativeName":672,"countrySlug":567,"region":608,"baseServings":466,"prepMinutes":431,"cookMinutes":644,"restMinutes":644,"difficulty":572,"course":673,"diet":675,"mainIngredients":677,"images":680,"keywords":690,"publishedAt":597,"updatedAt":597,"authorSlug":598},"fataya","Fataya (Senegalese Fried Fish Turnovers)","Fataya",[647,674],"snack",[676,576],"pescatarian",[678,679,462,621],"white-fish","flour",[681,684,686,688],{"alt":682,"src":683},"Golden fork-crimped half-moon pastries stacked on a plate beside a bowl of raw onion and chilli lime sauce","\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero.jpg",{"alt":682,"src":685},"\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero-16x9.jpg",{"alt":682,"src":687},"\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero-1x1.jpg",{"alt":682,"src":689},"\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero-4x3.jpg",[670,691,692,693,694,695],"fish turnover","senegalese pastry","kaani sauce","west african street food","fried snack",{"slug":563,"title":564,"shortTitle":565,"nativeName":566,"countrySlug":567,"region":568,"baseServings":569,"prepMinutes":570,"cookMinutes":571,"difficulty":572,"course":697,"diet":698,"mainIngredients":699,"images":700,"keywords":705,"publishedAt":597,"updatedAt":597,"authorSlug":598},[574],[576,577],[452,494,499,504,476],[701,702,703,704],{"alt":581,"src":582},{"alt":581,"src":584},{"alt":581,"src":586},{"alt":581,"src":588},[590,591,592,593,594,595,596],{"slug":707,"title":708,"shortTitle":709,"nativeName":710,"countrySlug":567,"region":608,"baseServings":466,"prepMinutes":471,"cookMinutes":711,"restMinutes":712,"difficulty":611,"course":713,"diet":715,"mainIngredients":716,"images":717,"keywords":727,"publishedAt":597,"updatedAt":597,"authorSlug":598},"ndambe","Ndambé (Senegalese Bean Stew Sandwich)","Ndambé","Ndambe",75,480,[714,647],"breakfast",[615,616,576],[462,479,476,490],[718,721,723,725],{"alt":719,"src":720},"Split baguette filled with dark red-brown cowpea stew, scallions scattered over the top, held over paper wrapping","\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero.jpg",{"alt":719,"src":722},"\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero-16x9.jpg",{"alt":719,"src":724},"\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero-1x1.jpg",{"alt":719,"src":726},"\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero-4x3.jpg",[707,728,729,730,731,732],"bean sandwich","black-eyed peas","senegalese breakfast","dakar street food","vegan west african",{"slug":734,"title":735,"shortTitle":736,"nativeName":737,"countrySlug":567,"region":738,"baseServings":466,"prepMinutes":570,"cookMinutes":739,"restMinutes":740,"difficulty":611,"course":741,"diet":742,"mainIngredients":743,"images":745,"keywords":755,"publishedAt":597,"updatedAt":597,"authorSlug":598},"senegalese-poulet-yassa","Poulet Yassa (Senegalese Lemon and Onion Chicken)","Poulet Yassa","Yassa ginaar","Casamance",55,240,[574],[576,577],[744,462,651],"chicken",[746,749,751,753],{"alt":747,"src":748},"Browned chicken pieces buried in a tangle of softened golden onions with lemon wedges and white rice alongside","\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero.jpg",{"alt":747,"src":750},"\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero-16x9.jpg",{"alt":747,"src":752},"\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero-1x1.jpg",{"alt":747,"src":754},"\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero-4x3.jpg",[756,757,758,759,760,761,762],"poulet yassa","yassa chicken","lemon chicken","onion sauce","senegalese","casamance","west african braise",{"slug":764,"title":765,"shortTitle":766,"nativeName":767,"countrySlug":567,"region":738,"baseServings":569,"prepMinutes":644,"cookMinutes":768,"difficulty":572,"course":769,"diet":771,"mainIngredients":772,"images":776,"keywords":786,"publishedAt":597,"updatedAt":597,"authorSlug":598},"soupou-kandia","Soupou Kandia (Senegalese Okra and Palm Oil Stew)","Soupou Kandia","Soupu kanja",50,[770,574],"soup",[676,576,617],[773,678,774,775],"okra","shrimp","rice",[777,780,782,784],{"alt":778,"src":779},"Deep orange okra and palm oil stew with fish pieces and shrimp, ladled over a mound of white rice in a bowl","\u002Fimages\u002Frecipes\u002Fsoupou-kandia\u002Fhero.jpg",{"alt":778,"src":781},"\u002Fimages\u002Frecipes\u002Fsoupou-kandia\u002Fhero-16x9.jpg",{"alt":778,"src":783},"\u002Fimages\u002Frecipes\u002Fsoupou-kandia\u002Fhero-1x1.jpg",{"alt":778,"src":785},"\u002Fimages\u002Frecipes\u002Fsoupou-kandia\u002Fhero-4x3.jpg",[787,788,789,790,791,792],"soupou kandia","okra stew","palm oil","senegalese seafood","west african okra","soupu kanja",{"slug":794,"title":795,"shortTitle":796,"nativeName":797,"countrySlug":567,"region":608,"baseServings":569,"prepMinutes":471,"cookMinutes":570,"restMinutes":645,"difficulty":611,"course":798,"diet":800,"mainIngredients":801,"images":806,"keywords":816,"publishedAt":597,"updatedAt":597,"authorSlug":598},"thiakry","Thiakry (Senegalese Millet Couscous Yogurt Dessert)","Thiakry","Caakiri",[799],"dessert",[615,617,618],[802,803,804,805],"millet","yogurt","condensed-milk","nutmeg",[807,810,812,814],{"alt":808,"src":809},"Glass of thick pale millet and yoghurt dessert speckled with grated nutmeg, a long spoon resting inside","\u002Fimages\u002Frecipes\u002Fthiakry\u002Fhero.jpg",{"alt":808,"src":811},"\u002Fimages\u002Frecipes\u002Fthiakry\u002Fhero-16x9.jpg",{"alt":808,"src":813},"\u002Fimages\u002Frecipes\u002Fthiakry\u002Fhero-1x1.jpg",{"alt":808,"src":815},"\u002Fimages\u002Frecipes\u002Fthiakry\u002Fhero-4x3.jpg",[794,817,818,819,820,821,822],"caakiri","degue","millet dessert","yogurt pudding","senegalese 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