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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":519,"pronunciation":547,"substitutions":548,"slug":561,"title":562,"shortTitle":563,"nativeName":564,"countrySlug":565,"region":566,"baseServings":567,"prepMinutes":568,"cookMinutes":569,"difficulty":570,"course":571,"diet":573,"mainIngredients":576,"images":577,"keywords":587,"publishedAt":595,"updatedAt":595,"authorSlug":596,"summary":597,"localeSlug":561,"alternates":598},[394,397,400,403,406],{"answer":395,"question":396},"It is millet flour rolled with water into small grains and dried, the Sahelian equivalent of North African wheat couscous. African grocers and online West African food shops sell it, often labelled thiéré, sanxal or arraw. It is greyer and finer than semolina couscous and has a mild, nutty flavour that comes through clearly under a sauce.","What is millet couscous and where do I find it?",{"answer":398,"question":399},"No. A fine-mesh sieve or a metal colander lined with muslin, set over your stew pot and sealed at the join with a damp strip of cloth or a ring of foil, does the same job. The only requirement is that steam has to travel through the grain rather than around it.","Do I need a couscoussier?",{"answer":401,"question":402},"Each steaming hydrates the grain a little further while raking and cooling between rounds keeps the grains separate. One long steam produces a dense, sticky mass; three short ones give the light, loose texture the dish is judged on. Wheat couscous is more forgiving and needs only one.","Why steam the couscous three times?",{"answer":404,"question":405},"Sharp and pungent raw — most people compare the smell to strong cheese — and deeply savoury once cooked, closer to miso or aged soy than to anything else in a European kitchen. It dissolves into the sauce and leaves no identifiable flavour of its own, only a fuller, meatier background. It is sold as soumbala or dawadawa in some shops.","What does nététou taste like?",{"answer":407,"question":408},"Yes, and it is a sensible dish to do that with. Cook the stew a day ahead and refrigerate it, then reheat it slowly while you steam the couscous fresh. Steaming is the part that suffers from being done early, and it only takes about 45 minutes of mostly unattended work.","Can I make bassi salté ahead for a crowd?",[410,411,412,413,414,415],"Buy millet couscous from an African grocer if you can — it is often labelled thiéré, arraw or sanxal. Wheat couscous will work but tastes and behaves quite differently, needing far less steaming.","Sprinkle the dry couscous with salted water and rub it between your palms before the first steaming. Grains that go into the steamer dry come out with hard centres.","If you have no couscoussier, set a fine sieve or a colander lined with muslin over the stew pot and seal the gap with a strip of damp cloth. Escaping steam is steam not cooking your grain.","Rake the couscous with a fork between steamings and let it cool for a couple of minutes. Handling it hot compacts it into lumps you will not break up later.","One pea-sized lump of nététou is enough for the whole pot. It smells confrontational in the jar and rounds out completely after 10 minutes of simmering, but too much turns the sauce bitter.","The sauce should be thick enough to sit on the grain rather than run off the plate. If it is loose at the end, lift out the meat and vegetables and boil it down for 5 minutes.","🍲","Millet couscous is not a smaller version of the North African kind — it is a different grain with a different character, greyish-brown, faintly nutty and much softer once steamed. In Senegal it is called thiéré, and bassi salté is the savoury way to serve it: lamb browned and simmered with onion, tomato and root vegetables into a thick sauce, the couscous steamed separately over the same pot so it takes on the aroma without going soggy, then everything piled together in one dish. The seasoning turns on nététou, fermented locust bean, which gives the sauce a meaty, almost cheesy depth that tomato alone cannot.","Millet was the staple grain of the Senegalese interior for centuries before rice took over the coast, and it still is in the drier farming regions where rice has to be bought rather than grown. Grinding millet and rolling it into couscous is old, laborious work, traditionally done by hand with water sprinkled over flour in a wide calabash until the grains form, and it is one of the reasons thiéré carries celebration weight: it signals effort and, historically, women pounding grain together.\n\nBassi salté means, roughly, salted or savoury couscous, distinguishing it from the sweeter millet preparations eaten at breakfast or for religious occasions. It appears at weddings, baptisms and Tabaski, and it is the dish many Senegalese people abroad name when asked what they cannot get right in a foreign kitchen — partly because good millet couscous is hard to find outside African grocers, and partly because most people no longer own a couscoussier.\n\nThe relationship with Maghreb couscous is real but not a straight line. Both cuisines steam a rolled grain over a stew, and North African trade routes ran through the Sahel for centuries, so a shared technique is unsurprising. But Senegal uses millet rather than durum wheat, seasons with nététou and scotch bonnet rather than ras el hanout, and serves the grain with the sauce over rather than beside it. Anyone calling one a version of the other is flattening two separate traditions that happened to meet.","The stew keeps 3 days refrigerated and reheats without complaint. Steamed couscous keeps 2 days but dries out fast in the fridge — sprinkle it with water, cover it and steam it for 10 minutes to bring it back rather than microwaving it, which leaves hard patches. Both freeze for 2 months, and the couscous actually freezes better than it refrigerates. Reheat them separately and combine only on the plate.",[421,422,423,424],"Steams the couscous over the stew rather than soaking it, which is the difference between separate grains and porridge.","Browns the lamb properly first, so the sauce has roasted depth before a single vegetable goes in.","Times three short steamings, the traditional rhythm, and tells you what the grain should look like after each one.","Explains what nététou contributes and offers an honest replacement if you cannot find it.",[426,427,428],"Couscoussier, or a stew pot with a fine sieve that sits on top","Wide bowl for raking the grain","Muslin or a clean cloth strip to seal the join",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},28,72,9,820,38,700,[437],"Serve it in one wide dish with the couscous underneath and the sauce ladled into a crater in the middle, and pass a small bowl of extra sauce for anyone who wants more.",[439,442,445],{"name":440,"description":441},"Thiéré with dried fish","A handful of soaked guedj added to the sauce alongside the lamb, which pushes the whole dish towards the coast.",{"name":443,"description":444},"Vegetable bassi","Built on pumpkin, cabbage, carrot and chickpeas with vegetable stock and an extra spoon of tomato paste. Meatless and entirely plausible on a Senegalese table.",{"name":446,"description":447},"Lakh","The sweet counterpart: the same millet couscous steamed and served with soured milk and sugar rather than sauce, eaten at breakfast or for religious gatherings.",[449,455,459,463,468,470,475,480,483,486,488,491,494,498,502,506,510,514],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},500,"couscous","millet couscous (thiéré)","g","For the couscous",{"qty":456,"name":457,"unit":458,"group":454},200,"water mixed with 1 tsp salt","ml",{"qty":460,"name":461,"unit":462,"group":454},1,"groundnut oil","tbsp",{"qty":460,"ref":464,"name":465,"unit":466,"group":467},"lamb","lamb shoulder, in 5 cm bone-in pieces","kg","For the sauce",{"qty":469,"name":461,"unit":462,"group":467},3,{"qty":471,"ref":472,"name":473,"unit":474,"group":467},2,"onion","large onions, sliced","piece",{"qty":476,"ref":477,"name":478,"unit":479,"group":467},4,"garlic","garlic, crushed","clove",{"qty":476,"ref":481,"name":482,"unit":462,"group":467},"tomato-paste","tomato paste",{"qty":469,"ref":484,"name":485,"unit":474,"group":467},"tomato","ripe tomatoes, chopped",{"qty":460,"name":487,"unit":474,"group":467,"optional":8},"pea-sized lump of nététou (fermented locust bean)",{"qty":471,"ref":489,"name":490,"unit":474,"group":467},"bay-leaf","bay leaves",{"qty":460,"ref":492,"name":493,"unit":474,"group":467},"scotch-bonnet","scotch bonnet, left whole",{"qty":460,"ref":495,"name":496,"unit":497,"group":467},"stock","lamb or vegetable stock","l",{"qty":469,"ref":499,"name":500,"unit":474,"group":501},"carrot","carrots, in thick chunks","For the vegetables",{"qty":503,"ref":504,"name":505,"unit":453,"group":501},400,"cabbage","white cabbage, in wedges through the core",{"qty":507,"ref":508,"name":509,"unit":453,"group":501},300,"pumpkin","pumpkin or butternut squash, in thick chunks",{"qty":511,"ref":512,"name":513,"unit":453,"group":501},250,"sweet-potato","sweet potato, in thick chunks",{"qty":515,"name":516,"unit":517,"group":518},null,"salt and black pepper","to taste","To finish",[520,525,528,532,537,541,544],{"tip":521,"text":522,"title":523,"timerSeconds":524},"Grains should separate when you squeeze a handful and open your fingers. If they hold together as a lump, they are too wet.","Tip the millet couscous into a wide bowl, sprinkle over half the salted water and rub the grains between your palms for 2 minutes until they feel evenly damp and no dry flour clings to the bowl. Leave it to swell for 10 minutes.","Damp and rub the couscous",600,{"text":526,"title":527,"timerSeconds":524},"Season the lamb and brown it in the oil in the base of a couscoussier or heavy pot over high heat, in two batches, about 5 minutes each, until the pieces are crusted and dark. Set them aside.","Brown the lamb",{"text":529,"title":530,"timerSeconds":531},"Cook the onions in the same pot over medium heat for 8 minutes until slumped, add the garlic and tomato paste and fry 5 minutes more until the paste turns brick-dark and catches slightly. Stir in the chopped tomatoes, crush in the nététou, add the bay leaves, whole chilli, stock and the browned lamb.","Build the sauce",780,{"tip":533,"text":534,"title":535,"timerSeconds":536},"Steam escaping around the rim instead of through the couscous means the seal has failed and the grain will stay raw.","Bring the sauce to a simmer, set the steamer basket on top with the couscous piled loosely in it, seal the join with a damp cloth and steam for 15 minutes, until wisps of steam come evenly through the surface of the grain.","First steaming",900,{"tip":538,"text":539,"title":540,"timerSeconds":536},"By the third round the grains should be plump, separate and tender all the way through with no chalky core when you bite one.","Tip the couscous back into the bowl, break it up with a fork, sprinkle over the remaining salted water and let it cool 3 minutes before returning it to steam for 15 minutes. Repeat once more, this time working the tablespoon of oil through with your fingers before the final 15 minutes.","Rake, then steam twice more",{"text":542,"title":543},"While the couscous steams, add the carrots and sweet potato to the sauce after the first steaming, and the cabbage and pumpkin after the second, pushing them under the surface. By the time the last steaming finishes they should be soft enough to break with a spoon.","Cook the vegetables in the sauce",{"text":545,"title":546},"Remove the chilli and bay leaves, taste the sauce and correct the salt and pepper — it should taste concentrated, since the couscous will absorb it. Spread the couscous over a wide platter, hollow out the centre, and pile in the lamb and vegetables with plenty of sauce spooned over.","Finish and assemble","CHEH-ray BAH-see sal-TAY",[549,553,557],{"note":550,"swap":551,"original":552},"Wheat couscous needs only one 15-minute steaming, or a straightforward soak in hot stock. The dish becomes something else, but a good something else.","Medium wheat couscous, or fine bulgur","Millet couscous",{"note":554,"swap":555,"original":556},"Not a traditional swap, but it reproduces the fermented, savoury register better than a stock cube does.","1 tsp white miso plus half an anchovy fillet","Nététou (fermented locust bean)",{"note":558,"swap":559,"original":560},"Goat is very common in Senegal and needs about 20 minutes longer. Beef shin gives a richer sauce because of the collagen.","Mutton, goat, or beef shin","Lamb shoulder","senegalese-thiere","Thiéré Bassi Salté (Senegalese Millet Couscous with Lamb)","Thiéré Bassi Salté","Cere basi salte","senegal","Sine-Saloum",6,30,95,"medium",[572],"main",[574,575],"dairy-free","halal-friendly",[464,451,504,499],[578,581,583,585],{"alt":579,"src":580},"Platter of pale millet couscous hollowed in the centre and filled with lamb, pumpkin, cabbage and carrot in red sauce","\u002Fimages\u002Frecipes\u002Fsenegalese-thiere\u002Fhero.jpg",{"alt":579,"src":582},"\u002Fimages\u002Frecipes\u002Fsenegalese-thiere\u002Fhero-16x9.jpg",{"alt":579,"src":584},"\u002Fimages\u002Frecipes\u002Fsenegalese-thiere\u002Fhero-1x1.jpg",{"alt":579,"src":586},"\u002Fimages\u002Frecipes\u002Fsenegalese-thiere\u002Fhero-4x3.jpg",[588,589,590,591,592,593,594],"thiere","bassi salte","millet couscous","senegalese lamb","nététou","steamed grain","celebration dish","2026-08-20","dishroute-kitchen","Steamed millet couscous, darker and finer than semolina, mounded under lamb and vegetables in a tomato sauce given depth by a lump of fermented locust bean.",{"en":599},"\u002Frecipe\u002Fsenegalese-thiere",{"items":601,"total":607,"page":460,"limit":882,"hasMore":883},[602,638,666,694,725,752,782,812,842,872],{"slug":603,"title":604,"shortTitle":605,"nativeName":605,"countrySlug":565,"region":606,"baseServings":567,"prepMinutes":607,"cookMinutes":608,"restMinutes":609,"difficulty":610,"course":611,"diet":613,"mainIngredients":618,"images":621,"keywords":631,"publishedAt":595,"updatedAt":595,"authorSlug":596},"bissap","Bissap (Senegalese Hibiscus Iced Drink)","Bissap","Dakar",10,15,90,"easy",[612],"drink",[614,615,616,574,617],"vegetarian","vegan","gluten-free","nut-free",[619,620],"mint","lime",[622,625,627,629],{"alt":623,"src":624},"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":623,"src":626},"\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero-16x9.jpg",{"alt":623,"src":628},"\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero-1x1.jpg",{"alt":623,"src":630},"\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero-4x3.jpg",[603,632,633,634,635,636,637],"hibiscus drink","sorrel","flor de jamaica","senegalese drink","iced tea","caffeine-free",{"slug":639,"title":640,"shortTitle":641,"nativeName":641,"countrySlug":565,"region":606,"baseServings":476,"prepMinutes":642,"cookMinutes":568,"restMinutes":643,"difficulty":610,"course":644,"diet":646,"mainIngredients":647,"images":649,"keywords":659,"publishedAt":595,"updatedAt":595,"authorSlug":596},"dibi","Dibi (Senegalese Charcoal-Grilled Lamb with Onions)","Dibi",20,120,[645,572],"street-food",[574,575],[464,472,648],"lemon",[650,653,655,657],{"alt":651,"src":652},"Chopped charred lamb pieces on paper covered with pale softened onions, torn baguette beside the tray","\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero.jpg",{"alt":651,"src":654},"\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero-16x9.jpg",{"alt":651,"src":656},"\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero-1x1.jpg",{"alt":651,"src":658},"\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero-4x3.jpg",[639,660,661,662,663,664,665],"dibiterie","grilled lamb","senegalese barbecue","charcoal lamb","mustard onions","street food",{"slug":667,"title":668,"shortTitle":669,"nativeName":669,"countrySlug":565,"region":606,"baseServings":476,"prepMinutes":670,"cookMinutes":568,"restMinutes":568,"difficulty":570,"course":671,"diet":673,"mainIngredients":675,"images":678,"keywords":688,"publishedAt":595,"updatedAt":595,"authorSlug":596},"fataya","Fataya (Senegalese Fried Fish Turnovers)","Fataya",45,[645,672],"snack",[674,574],"pescatarian",[676,677,472,620],"white-fish","flour",[679,682,684,686],{"alt":680,"src":681},"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":680,"src":683},"\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero-16x9.jpg",{"alt":680,"src":685},"\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero-1x1.jpg",{"alt":680,"src":687},"\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero-4x3.jpg",[667,689,690,691,692,693],"fish turnover","senegalese pastry","kaani sauce","west african street food","fried snack",{"slug":695,"title":696,"shortTitle":697,"nativeName":698,"countrySlug":565,"region":566,"baseServings":567,"prepMinutes":699,"cookMinutes":700,"difficulty":570,"course":701,"diet":702,"mainIngredients":703,"images":707,"keywords":717,"publishedAt":595,"updatedAt":595,"authorSlug":596},"senegalese-mafe","Mafé (Senegalese Peanut Butter Stew)","Mafé","Maafe",25,100,[572],[574,575],[704,705,706,512,481],"beef-chuck","peanut-butter","cassava",[708,711,713,715],{"alt":709,"src":710},"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":709,"src":712},"\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero-16x9.jpg",{"alt":709,"src":714},"\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero-1x1.jpg",{"alt":709,"src":716},"\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero-4x3.jpg",[718,719,720,721,722,723,724],"mafe","maafe","groundnut stew","peanut stew","tigadegena","senegalese beef","west african",{"slug":726,"title":727,"shortTitle":728,"nativeName":729,"countrySlug":565,"region":606,"baseServings":476,"prepMinutes":608,"cookMinutes":730,"restMinutes":731,"difficulty":610,"course":732,"diet":734,"mainIngredients":735,"images":736,"keywords":746,"publishedAt":595,"updatedAt":595,"authorSlug":596},"ndambe","Ndambé (Senegalese Bean Stew Sandwich)","Ndambé","Ndambe",75,480,[733,645],"breakfast",[614,615,574],[472,484,481,492],[737,740,742,744],{"alt":738,"src":739},"Split baguette filled with dark red-brown cowpea stew, scallions scattered over the top, held over paper wrapping","\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero.jpg",{"alt":738,"src":741},"\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero-16x9.jpg",{"alt":738,"src":743},"\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero-1x1.jpg",{"alt":738,"src":745},"\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero-4x3.jpg",[726,747,748,749,750,751],"bean sandwich","black-eyed peas","senegalese breakfast","dakar street food","vegan west african",{"slug":753,"title":754,"shortTitle":755,"nativeName":756,"countrySlug":565,"region":757,"baseServings":476,"prepMinutes":699,"cookMinutes":758,"restMinutes":759,"difficulty":610,"course":760,"diet":761,"mainIngredients":762,"images":764,"keywords":774,"publishedAt":595,"updatedAt":595,"authorSlug":596},"senegalese-poulet-yassa","Poulet Yassa (Senegalese Lemon and Onion Chicken)","Poulet Yassa","Yassa ginaar","Casamance",55,240,[572],[574,575],[763,472,648],"chicken",[765,768,770,772],{"alt":766,"src":767},"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":766,"src":769},"\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero-16x9.jpg",{"alt":766,"src":771},"\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero-1x1.jpg",{"alt":766,"src":773},"\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero-4x3.jpg",[775,776,777,778,779,780,781],"poulet yassa","yassa chicken","lemon chicken","onion sauce","senegalese","casamance","west african 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