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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":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":501,"pronunciation":531,"substitutions":532,"slug":545,"title":546,"shortTitle":547,"nativeName":547,"countrySlug":548,"region":549,"baseServings":550,"prepMinutes":551,"cookMinutes":552,"difficulty":553,"course":554,"diet":556,"mainIngredients":561,"images":562,"keywords":572,"publishedAt":579,"updatedAt":579,"authorSlug":580,"summary":581,"localeSlug":545,"alternates":582},[394,397,400,403,406],{"answer":395,"question":396},"About three months in the fridge and several weeks in a cool cupboard, provided the paste stays fully submerged under oil and you only ever dip a clean dry spoon into it. The oil layer excludes air and the long cooking drives off the water, which is what preserves it. Any moisture reintroduced afterwards shortens that considerably.","How long does homemade shito actually keep?",{"answer":398,"question":399},"The chili burnt. Ground dried chili scorches within seconds on high heat, and the acrid flavour spreads through the whole batch and cannot be cooked or diluted out. Lower the heat before the chili goes in, stir continuously for the first few minutes, and use a heavy pot that does not develop hot spots.","Why did my shito turn bitter?",{"answer":401,"question":402},"Yes. The oil is doing three jobs: carrying the chili heat, cooking the solids down without burning, and sealing the finished paste from the air so it keeps. A shito that is not sitting under a layer of oil has either been under-oiled or over-reduced, and it will not last as long in the jar.","Is shito supposed to be this oily?",{"answer":404,"question":405},"You can make a chili paste, but the smoky, savoury depth that makes shito recognisable comes from the dried seafood. Ground dried mushrooms with extra ginger and a splash of soy sauce give a vegetarian version with real body. Call it what you like — it is useful, but it is not the same condiment.","Can I make shito without dried fish or shrimp?",{"answer":407,"question":408},"Hot, but not only hot. A good batch has a slow heat that builds after swallowing, sitting on top of onion sweetness, smoke and salt. If yours is painfully sharp and tastes of nothing else, the chili blend was probably all cayenne — cut it with a milder ground dried chili next time for colour and body.","How hot is shito meant to be?",[410,411,412,413,414,415],"Grind the smoked fish and dried shrimp to a fine powder in a spice grinder before they go in. Coarse flakes stay stringy and never blend into the paste.","Debone smoked fish carefully by hand. A single missed bone in a jar you will be eating from for two months is a genuine problem.","Use more oil than feels reasonable. The solids must stay submerged in the pot and in the jar — this is what preserves it, not an indulgence.","Keep the heat low once the chili is in. Ground chili scorches fast and burnt chili gives the whole batch a bitter, ashy taste that never lifts.","Open a window and consider standing back when the chili first hits the oil. A kilo of frying dried chili will clear a kitchen.","Let it cool completely before jarring. Sealing warm shito traps steam, which condenses on the lid and drips water back into the paste, shortening its life dramatically.","🌶️","Shito is a dark, oily chili paste that Ghanaians keep in a jar and put on nearly everything: waakye, jollof, plain rice, kenkey, fried fish, boiled yam, bread. Onion is fried until it collapses, then ground dried chili, ginger and garlic go in, then powdered dried shrimp and smoked fish, and the whole thing cooks slowly until the moisture is gone and the paste turns near-black under a clear layer of oil. It is hot, deeply savoury, smoky and salty all at once, with a slow heat that keeps arriving after you have swallowed. The word simply means pepper in Ga.","Shito comes out of Ga kitchens on the Accra coast and has spread to the point where it is effectively a national condiment — sold in jars in every Ghanaian supermarket, packed into suitcases by students leaving the country, and made in enormous batches by mothers who then distribute it to relatives abroad. It has an obvious practical logic behind it: fried in enough oil and cooked until dry, it keeps for a very long time without refrigeration, which mattered a great deal before it mattered less.\n\nThe two versions worth knowing are black shito and green shito. Black shito is the one described here, built on dried chili and dried seafood and cooked long. Green shito is fresh, made from kpakpo shito and other green chilies with onion and sometimes fresh herbs, and it is served immediately rather than kept. There is also a straightforward split between fish shito and shrimp-heavy shito, and households will tell you their proportion is the correct one.\n\nMaking it is not difficult but it demands patience and a willingness to stand at the stove. The onions alone want half an hour to go from raw to sweet and collapsed, and after everything is in, the paste needs another hour of low, watchful cooking while the water drives off and the colour deepens through brown into something close to black. The point of doneness is visible rather than timed: the solids sink, stop spitting, and a distinct layer of dark oil floats free on top. That oil layer is also the preservation, so shito is always jarred with enough of it to cover the paste completely. Most Ghanaians will tell you the batch is better after a week in the jar than on the day it was made.","Jar the cooled shito in clean, dry glass with at least a centimetre of oil covering the paste, and it keeps 3 months refrigerated and several weeks in a cool cupboard. Always use a clean dry spoon — a wet or used spoon introduces moisture and bacteria and is the usual reason a jar spoils. Top up the oil layer if it drops below the surface after heavy use. It freezes for a year in small containers, though it is rarely necessary. Discard any jar that smells sour or fermented rather than smoky.",[421,422,423,424],"Takes the onions all the way down before anything else goes in, which is where the depth under the chili comes from.","Cooks the paste until the oil separates and floats clear, the only reliable indication that enough water has gone.","Uses ground dried shrimp and smoked fish separately rather than one generic seafood powder, so you can tune the balance.","Explains how to jar and keep it safely, including why the oil layer on top is not optional.",[426,427,428,429],"Large heavy pot","Spice or coffee grinder","Blender","Sterilised glass jars",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},19,4,1,420,5,195,[438],"A spoonful on the side of waakye, jollof, plain rice, kenkey with fried fish, or boiled yam. It is also very good on bread and on scrambled eggs.",[440,443,446],{"name":441,"description":442},"Green shito","A fresh, uncooked-tasting version blended from green chilies, onion and herbs and used within a few days. Sharper and brighter, with none of the smoke.",{"name":444,"description":445},"Shrimp shito","Made with dried shrimp and no fish at all, giving a sweeter, more distinctly prawn-flavoured paste that suits plain rice and boiled yam.",{"name":447,"description":448},"Vegetarian shito","Dried mushrooms ground in place of the seafood, with extra ginger and a little soy for depth. Not traditional in any sense, but it holds together as a condiment.",[450,455,461,465,470,475,481,486,488,493,495,498],{"qty":451,"name":452,"unit":453,"group":454},500,"groundnut or sunflower oil","ml","For the base",{"qty":456,"ref":457,"name":458,"note":459,"unit":460,"group":454},700,"onion","onions, blended to a smooth purée","about 5 large onions","g",{"qty":462,"ref":463,"name":464,"unit":460,"group":454},60,"ginger","fresh ginger, blended with the onion",{"qty":466,"ref":467,"name":468,"unit":469,"group":454},8,"garlic","garlic, blended with the onion","clove",{"qty":471,"ref":472,"name":473,"unit":474,"group":454},3,"tomato-paste","tomato paste","tbsp",{"qty":476,"ref":477,"name":478,"note":479,"unit":460,"group":480},120,"chili-flakes","ground dried chili","a blend of hot and mild — see substitutions","For the pepper",{"qty":482,"ref":483,"name":484,"unit":460,"group":485},100,"dried-shrimp","dried shrimp, ground to a powder","For the seafood",{"qty":476,"name":487,"unit":460,"group":485},"smoked herring or mackerel, deboned and ground",{"qty":489,"name":490,"unit":491,"group":492},0.5,"ground cloves","tsp","For the seasoning",{"qty":433,"name":494,"unit":491,"group":492,"optional":8},"ground aniseed",{"qty":433,"ref":496,"name":497,"unit":491,"group":492},"black-pepper","ground black pepper",{"qty":499,"name":500,"unit":491,"group":492},2,"fine salt",[502,506,511,515,520,523,527],{"tip":503,"text":504,"title":505},"Go slowly on the bones. You will be eating out of this jar for weeks.","Pull the smoked fish apart with your fingers, removing every bone and any tough skin, then grind it with the dried shrimp to a fine powder in a spice grinder. Set aside.","Prepare the seafood",{"tip":507,"text":508,"title":509,"timerSeconds":510},"It will spit hard for the first ten minutes as the water boils off. Use a splatter guard and keep stirring.","Heat the oil in a large heavy pot over medium heat and add the blended onion, ginger and garlic. Cook for 30–35 minutes, stirring often, until the purée has lost its water, darkened to a deep golden brown and the oil has begun to separate at the edges.","Fry the onion base down",2000,{"text":512,"title":513,"timerSeconds":514},"Stir in the tomato paste and fry for 4 minutes, until it darkens from red to brown and stops smelling sharp. The base should now look like a thick, glossy, dark jam sitting in oil.","Add the tomato paste",240,{"tip":516,"text":517,"title":518,"timerSeconds":519},"Chili scorches in seconds on high heat and burnt chili ruins the batch. Low heat, constant movement.","Turn the heat to low, add the ground chili and stir constantly for 3 minutes. The colour will deepen almost immediately and the kitchen will fill with fumes — open a window before this step, not during it.","Bloom the chili",180,{"text":521,"title":522},"Add the ground shrimp and smoked fish, the cloves, aniseed, black pepper and salt, and stir until everything is evenly wet with oil. The mixture will tighten and look grainy at this stage, which is normal.","Stir in the seafood and spices",{"text":524,"title":525,"timerSeconds":526},"Cook on the lowest heat for 50–60 minutes, stirring every few minutes and scraping the base. The paste will darken through brown to near-black, stop spitting, sink under the surface, and leave a clear layer of dark oil floating on top. That oil is the finish line.","Cook it black",3300,{"tip":528,"text":529,"title":530},"Never jar it warm. Trapped steam condenses on the lid and drips water back into the shito.","Take the pot off the heat and leave it to cool completely — several hours is normal. Spoon into clean dry jars, pressing the paste down and making sure at least a centimetre of oil covers it, then seal and refrigerate.","Cool and jar","SHEE-toh",[533,537,541],{"note":534,"swap":535,"original":536},"Smoked fish supplies the smoke and the salt. Going shrimp-only makes a sweeter, more prawn-forward shito, which is a recognised style rather than a compromise.","Any firm smoked fish, or an extra 60 g of dried shrimp","Smoked herring or mackerel",{"note":538,"swap":539,"original":540},"Straight cayenne alone is fiercely hot and slightly one-dimensional, so cut it with a milder chili powder for colour and body. Aim for a blend that is hot but not only hot.","A mix of ground cayenne and mild ground dried chili","Ground dried Ghanaian chili",{"note":542,"swap":543,"original":544},"Ground dried crayfish is used interchangeably in many Ghanaian kitchens and gives a slightly deeper, funkier note. Use the same weight.","Dried crayfish powder, sold in West African shops","Dried shrimp","shito","Shito (Ghanaian Black Chili and Smoked Fish Sauce)","Shito","ghana","Greater Accra",24,25,95,"medium",[555],"sauce",[557,558,559,560],"gluten-free","dairy-free","pescatarian","nut-free",[483,457,477,463],[563,566,568,570],{"alt":564,"src":565},"Jar of near-black Ghanaian shito chili sauce under a layer of dark oil, with a spoonful beside it","\u002Fimages\u002Frecipes\u002Fshito\u002Fhero.jpg",{"alt":564,"src":567},"\u002Fimages\u002Frecipes\u002Fshito\u002Fhero-16x9.jpg",{"alt":564,"src":569},"\u002Fimages\u002Frecipes\u002Fshito\u002Fhero-4x3.jpg",{"alt":564,"src":571},"\u002Fimages\u002Frecipes\u002Fshito\u002Fhero-1x1.jpg",[545,573,574,575,576,577,578],"ghanaian pepper sauce","black chili sauce","dried shrimp","smoked fish","condiment","ga cooking","2026-08-20","dishroute-kitchen","Onions, dried chili, ginger, dried shrimp and smoked fish fried down in oil for well over an hour until the pot turns almost black. One jar seasons months of meals.",{"en":583},"\u002Frecipe\u002Fshito",{"items":585,"total":591,"page":433,"limit":550,"hasMore":859},[586,618,647,682,710,740,769,795,823,833],{"slug":587,"title":588,"shortTitle":589,"nativeName":589,"countrySlug":548,"region":590,"baseServings":432,"prepMinutes":591,"cookMinutes":592,"difficulty":553,"course":593,"diet":595,"mainIngredients":598,"images":601,"keywords":611,"publishedAt":579,"updatedAt":579,"authorSlug":580},"banku","Banku (Ghanaian Fermented Corn and Cassava Dough)","Banku","Greater Accra and Volta",10,35,[594],"side",[596,597,557,558,560],"vegan","vegetarian",[599,600],"cornmeal","cassava",[602,605,607,609],{"alt":603,"src":604},"Two smooth white balls of Ghanaian banku on a plate with grilled tilapia and red ground pepper sauce","\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero.jpg",{"alt":603,"src":606},"\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero-16x9.jpg",{"alt":603,"src":608},"\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero-4x3.jpg",{"alt":603,"src":610},"\u002Fimages\u002Frecipes\u002Fbanku\u002Fhero-1x1.jpg",[587,612,613,614,615,616,617],"fermented corn dough","ghanaian swallow","grilled tilapia","okro stew","ga food","cassava dough",{"slug":619,"title":620,"shortTitle":621,"nativeName":622,"countrySlug":548,"region":623,"baseServings":432,"prepMinutes":624,"cookMinutes":592,"difficulty":625,"course":626,"diet":627,"mainIngredients":628,"images":630,"keywords":640,"publishedAt":579,"updatedAt":579,"authorSlug":580},"ghanaian-fufu","Fufu (Ghanaian Pounded Cassava and Plantain)","Fufu","Fufuo","Ashanti and the Akan south",20,"hard",[594],[596,597,557,558,560],[600,629],"plantain",[631,634,636,638],{"alt":632,"src":633},"Smooth pale ball of Ghanaian fufu sitting in a bowl of soup with meat resting on top","\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero.jpg",{"alt":632,"src":635},"\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero-16x9.jpg",{"alt":632,"src":637},"\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero-4x3.jpg",{"alt":632,"src":639},"\u002Fimages\u002Frecipes\u002Fghanaian-fufu\u002Fhero-1x1.jpg",[641,642,643,613,644,645,646],"fufu","pounded cassava","green plantain","akan food","waduro","west african staple",{"slug":648,"title":649,"shortTitle":650,"nativeName":651,"countrySlug":548,"region":652,"baseServings":653,"prepMinutes":624,"cookMinutes":654,"restMinutes":591,"difficulty":553,"course":655,"diet":657,"mainIngredients":659,"images":664,"keywords":674,"publishedAt":579,"updatedAt":579,"authorSlug":580},"ghanaian-jollof-rice","Ghana Jollof (Aromatic Rice Cooked in Its Own Stew)","Ghana Jollof","Jollof","Nationwide",6,55,[656],"main",[557,558,658],"halal-friendly",[660,661,662,663],"jasmine-rice","tomato","bell-pepper","scotch-bonnet",[665,668,670,672],{"alt":666,"src":667},"Pot of orange Ghanaian jollof rice with separate grains, served with fried plantain and dark shito on the side","\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero.jpg",{"alt":666,"src":669},"\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero-16x9.jpg",{"alt":666,"src":671},"\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero-4x3.jpg",{"alt":666,"src":673},"\u002Fimages\u002Frecipes\u002Fghanaian-jollof-rice\u002Fhero-1x1.jpg",[675,676,677,678,679,680,681],"jollof rice","ghana jollof","west african rice","one pot rice","scotch bonnet","jollof wars","party rice",{"slug":683,"title":684,"shortTitle":685,"nativeName":685,"countrySlug":548,"region":549,"baseServings":432,"prepMinutes":686,"cookMinutes":686,"restMinutes":686,"difficulty":687,"course":688,"diet":691,"mainIngredients":692,"images":693,"keywords":703,"publishedAt":579,"updatedAt":579,"authorSlug":580},"kelewele","Kelewele (Ghanaian Spiced Fried Plantain)","Kelewele",15,"easy",[689,690],"street-food","snack",[596,597,557,558],[629,463],[694,697,699,701],{"alt":695,"src":696},"Paper cone of dark caramelised Ghanaian kelewele plantain cubes topped with roasted groundnuts","\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero.jpg",{"alt":695,"src":698},"\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero-16x9.jpg",{"alt":695,"src":700},"\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero-4x3.jpg",{"alt":695,"src":702},"\u002Fimages\u002Frecipes\u002Fkelewele\u002Fhero-1x1.jpg",[683,704,705,706,707,708,709],"spiced fried plantain","ghanaian street food","ginger chili plantain","accra snack","vegan snack","groundnuts",{"slug":711,"title":712,"shortTitle":713,"nativeName":714,"countrySlug":548,"region":652,"baseServings":715,"prepMinutes":686,"cookMinutes":686,"restMinutes":716,"difficulty":687,"course":717,"diet":719,"mainIngredients":720,"images":722,"keywords":732,"publishedAt":579,"updatedAt":579,"authorSlug":580},"nkate-cake","Nkate Cake (Ghanaian Peanut Brittle)","Nkate Cake","Nkate cake",12,40,[690,718],"dessert",[596,597,557,558],[721],"peanuts",[723,726,728,730],{"alt":724,"src":725},"Broken slabs of dark Ghanaian nkate cake peanut brittle showing whole roasted groundnuts set in caramel","\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero.jpg",{"alt":724,"src":727},"\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero-16x9.jpg",{"alt":724,"src":729},"\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero-4x3.jpg",{"alt":724,"src":731},"\u002Fimages\u002Frecipes\u002Fnkate-cake\u002Fhero-1x1.jpg",[733,734,735,736,737,738,739],"nkate cake","peanut brittle","ghanaian snack","groundnut caramel","street snack","two ingredient sweet","twi",{"slug":741,"title":742,"shortTitle":743,"nativeName":743,"countrySlug":548,"region":744,"baseServings":653,"prepMinutes":686,"cookMinutes":745,"difficulty":553,"course":746,"diet":748,"mainIngredients":749,"images":752,"keywords":762,"publishedAt":579,"updatedAt":579,"authorSlug":580},"ghanaian-groundnut-soup","Nkatenkwan (Ghanaian Groundnut Soup with Chicken)","Nkatenkwan","Ashanti",75,[747,656],"soup",[557,558,658],[750,751,661,463],"peanut-butter","chicken",[753,756,758,760],{"alt":754,"src":755},"Thick orange-brown Ghanaian groundnut soup with chicken on the bone and a film of oil on the surface","\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero.jpg",{"alt":754,"src":757},"\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero-16x9.jpg",{"alt":754,"src":759},"\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero-4x3.jpg",{"alt":754,"src":761},"\u002Fimages\u002Frecipes\u002Fghanaian-groundnut-soup\u002Fhero-1x1.jpg",[763,764,765,766,641,767,768],"groundnut soup","nkatenkwan","peanut soup","ghanaian soup","chicken soup","west african peanut",{"slug":770,"title":771,"shortTitle":772,"nativeName":772,"countrySlug":548,"region":773,"baseServings":432,"prepMinutes":686,"cookMinutes":552,"difficulty":687,"course":774,"diet":775,"mainIngredients":776,"images":778,"keywords":788,"publishedAt":579,"updatedAt":579,"authorSlug":580},"ghanaian-light-soup","Nkrakra (Ghanaian Light Tomato and Ginger Soup)","Nkrakra","Ashanti and nationwide",[747],[557,558,658,560],[777,661,463,457],"goat",[779,782,784,786],{"alt":780,"src":781},"Bowl of clear orange-red Ghanaian light soup with goat on the bone and a ball of fufu half submerged","\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero.jpg",{"alt":780,"src":783},"\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero-16x9.jpg",{"alt":780,"src":785},"\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero-4x3.jpg",{"alt":780,"src":787},"\u002Fimages\u002Frecipes\u002Fghanaian-light-soup\u002Fhero-1x1.jpg",[789,790,791,792,793,794,679],"light soup","nkrakra","ghanaian goat soup","ginger broth","oil free soup","fufu soup",{"slug":796,"title":797,"shortTitle":798,"nativeName":799,"countrySlug":548,"region":800,"baseServings":432,"prepMinutes":686,"cookMinutes":801,"difficulty":687,"course":802,"diet":803,"mainIngredients":804,"images":805,"keywords":815,"publishedAt":579,"updatedAt":579,"authorSlug":580},"red-red","Red Red (Ghanaian Bean Stew with Fried Plantain)","Red Red","Red red","Southern Ghana",65,[656],[596,597,557,558],[629,661,457,663],[806,809,811,813],{"alt":807,"src":808},"Bowl of rust-red Ghanaian cowpea stew beside golden fried ripe plantain slices and a scattering of gari","\u002Fimages\u002Frecipes\u002Fred-red\u002Fhero.jpg",{"alt":807,"src":810},"\u002Fimages\u002Frecipes\u002Fred-red\u002Fhero-16x9.jpg",{"alt":807,"src":812},"\u002Fimages\u002Frecipes\u002Fred-red\u002Fhero-4x3.jpg",{"alt":807,"src":814},"\u002Fimages\u002Frecipes\u002Fred-red\u002Fhero-1x1.jpg",[816,817,818,819,820,821,822],"red red","ghanaian bean stew","black-eyed peas","red palm oil","fried plantain","vegan west 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