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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":503,"pronunciation":528,"substitutions":529,"slug":542,"title":543,"shortTitle":544,"nativeName":545,"countrySlug":546,"region":547,"baseServings":432,"prepMinutes":548,"cookMinutes":549,"difficulty":550,"course":551,"diet":554,"mainIngredients":558,"images":559,"keywords":569,"publishedAt":576,"updatedAt":576,"authorSlug":577,"summary":578,"localeSlug":542,"alternates":579},[394,397,400,403,406],{"answer":395,"question":396},"Yes, and that is the point rather than a defect. The mucilage in okra is what gives the stew its body and gloss, and West African cooking prizes that drawing texture. If you dislike it, this is the wrong dish to adapt — okra in tomato sauce or a groundnut stew will suit you better.","Is soupou kandia supposed to be slimy?",{"answer":398,"question":399},"Neutral oil coloured with sweet paprika or annatto gets you close on appearance and keeps the stew workable, but the earthy flavour of unrefined palm oil is genuinely distinctive and nothing else copies it. African, Caribbean and Brazilian grocers all stock it, often labelled dendê, and a jar lasts months.","What can I use instead of red palm oil?",{"answer":401,"question":402},"You can, using anchovies and a splash of fish sauce for savoury depth, and the result is good. It will taste cleaner and less smoky than a Senegalese pot, where guedj supplies a background funk that fresh seafood alone cannot. Dried fish keeps indefinitely in a sealed jar if you decide to try it later.","Can I make it without dried or fermented fish?",{"answer":404,"question":405},"Either too much added liquid or okra that was sliced rather than grated. Grating exposes far more surface area and releases the thickening mucilage into the pot. Also check that you cooked it uncovered towards the end — a lid traps steam that drips back in and undoes the reduction.","Why is my stew watery instead of thick?",{"answer":407,"question":408},"Yet is fermented sea snail, dried and used in tiny amounts as a seasoning across Senegalese cooking. It smells strong in the packet and mellows completely in the pot. It is optional here, and the recipe is built so the stew works without it, but a single small piece adds a savoury depth that is hard to get any other way.","What is yet and do I need it?",[410,411,412,413,414,415],"Grate the okra on the coarse side of a box grater, stem removed. It is messy and your hands will feel tacky afterwards, but sliced okra gives a much thinner stew.","Look for unrefined red palm oil, sold in African and Caribbean shops and solid or semi-solid at room temperature. Refined pale palm oil has neither the colour nor the flavour and is not worth using.","Do not add water beyond what the recipe calls for. Okra releases a surprising amount of liquid, and the most common fault in a home pot is a stew you could drink.","Stir with a wooden spoon in slow figure-eights rather than beating it — vigorous stirring breaks the strands and the sauce goes slack.","Rinse and soak the dried fish for 10 minutes before it goes in. It is preserved with a lot of salt, and skipping this makes seasoning the pot impossible.","Serve it immediately in warmed bowls. Soupou kandia thickens and stiffens noticeably as it cools, and reheating never quite restores the gloss.","🌿","Here is the dish that settles the okra argument once and for all: soupou kandia is not trying to avoid the slipperiness, it is built on it. Okra is grated rather than sliced, cooked with red palm oil until the pot turns deep orange and ropy, and seasoned with dried and smoked fish so the whole thing tastes of the sea rather than of vegetables. Fresh fish and shrimp go in near the end. Spooned over white rice it clings rather than pours, which is exactly the texture Senegalese cooks are aiming for and the reason a thin, watery version counts as a failure.","Okra came to West Africa long before it reached anywhere else outside its native range, and Senegal treats it as a staple rather than a curiosity. Soupou kandia belongs mainly to the coast and the humid south, where red palm oil — thick, unrefined and orange enough to stain a wooden spoon permanently — is the everyday cooking fat rather than an occasional flourish. The same combination of okra, palm oil and fermented fish recurs from Senegal down through Guinea-Bissau and into the Gulf of Guinea, with each country insisting on its own proportions.\n\nThe seasoning is where the dish shows its West African logic. Guedj, dried and fermented fish, and yet, a fermented sea snail with an aroma that alarms first-time visitors, are used in small quantities purely as flavour ingredients — nobody eats a piece of yet on its own. They function the way anchovy does in a Mediterranean kitchen or fish sauce does in Southeast Asia: as a savoury multiplier that disappears into the pot and leaves the whole thing tasting fuller than the ingredients explain.\n\nThe slippery texture, called drawing in West African English, is deliberate and prized. In much of Europe and North America cooks are taught to fight it with acid, high heat and dry pans, which is precisely the wrong instinct here. Grating the okra rather than slicing it releases more of the mucilage, not less, and the palm oil binds it into something glossy rather than gluey. If your version comes out thin, the usual reason is too much water; if it comes out stringy and unpleasant rather than silky, the palm oil was probably too little.","Refrigerate for up to 2 days in a covered container. The stew sets almost solid when cold, which is normal — reheat it slowly over low heat with 2 or 3 tablespoons of water, stirring gently until it flows again. Do not boil it hard on reheating or the strands break and the texture goes watery. Freezing works for the base but the fresh seafood suffers, so freeze the okra and palm oil stew alone and add fresh fish and shrimp when you reheat it.",[421,422,423,424],"Grates the okra the way Senegalese cooks do, which gives the thick, glossy body the dish is supposed to have.","Uses palm oil in the honest quantity and explains what a smaller amount will cost you in texture.","Layers dried and fresh seafood separately so neither one overcooks.","Gives a workable substitution for the fermented seasonings without pretending it is the same thing.",[426,427,428],"Box grater","Wide heavy pot","Wooden spoon",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},24,46,6,1050,34,520,[437],"A mound of plain white rice with the stew spooned into a well in the centre, and lime wedges for anyone who wants to cut the richness.",[439,442,445],{"name":440,"description":441},"Soupou kandia with beef","Brown 500 g of stewing beef and simmer it tender before the okra goes in. Common inland, where fresh seafood is harder to come by.",{"name":443,"description":444},"Oyster version","Casamance mangrove oysters, smoked or fresh, folded in during the last few minutes. Briny, and the closest this dish comes to a delicacy.",{"name":446,"description":447},"Lighter okra stew","Halve the palm oil and finish with a squeeze of lime. Less traditional, noticeably thinner, but a reasonable weeknight compromise.",[449,455,459,464,469,472,474,477,481,486,490,493,498],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},800,"okra","fresh okra, stems trimmed and coarsely grated","g","For the stew",{"qty":456,"name":457,"unit":458,"group":454},150,"unrefined red palm oil","ml",{"qty":460,"ref":461,"name":462,"unit":463,"group":454},1,"onion","large onion, finely chopped","piece",{"qty":465,"ref":466,"name":467,"unit":468,"group":454},3,"garlic","garlic, crushed","clove",{"qty":470,"name":471,"unit":453,"group":454},60,"guedj (dried fermented fish), soaked and torn into pieces",{"qty":460,"name":473,"unit":463,"group":454,"optional":8},"small piece of yet (fermented sea snail)",{"qty":460,"ref":475,"name":476,"unit":463,"group":454},"scotch-bonnet","scotch bonnet, left whole",{"qty":478,"ref":479,"name":480,"unit":458,"group":454},700,"stock","fish stock or water",{"qty":482,"ref":483,"name":484,"unit":453,"group":485},600,"white-fish","firm white fish, in thick bone-in steaks","For the seafood",{"qty":487,"ref":488,"name":489,"unit":453,"group":485},250,"shrimp","raw shrimp, peeled",{"qty":491,"name":492,"unit":453,"group":485,"optional":8},40,"smoked fish, flaked",{"qty":494,"name":495,"unit":496,"group":497},null,"salt and black pepper","to taste","To finish",{"qty":499,"ref":500,"name":501,"unit":453,"group":502},500,"rice","white rice, cooked plain, to serve","To serve",[504,508,513,516,521,525],{"tip":505,"text":506,"title":507,"timerSeconds":482},"Grated okra oxidises fast. Get it into the pot within 20 minutes or it darkens and looks grey in the finished stew.","Rinse the guedj under cold water and leave it to soak in a bowl of fresh water for 10 minutes while you trim and coarsely grate {qty:okra} of okra into a bowl. Drain the fish and tear it into small pieces, discarding any hard bones.","Prepare the okra and dried fish",{"tip":509,"text":510,"title":511,"timerSeconds":512},"Keep the heat moderate. Overheated palm oil turns dull brown and loses both its colour and its perfume.","Melt the palm oil in a wide heavy pot over medium heat until it liquefies and turns bright orange, about 2 minutes, then add the onion and garlic and cook for 6 minutes until softened and glossy but not browned.","Bloom the palm oil",480,{"text":514,"title":515,"timerSeconds":482},"Stir in the soaked guedj, the piece of yet if using and the whole scotch bonnet, then pour in the stock. Bring to a simmer and cook uncovered for 10 minutes so the dried fish softens and its flavour spreads through the liquid.","Start the seafood base",{"tip":517,"text":518,"title":519,"timerSeconds":520},"It will look loose and pale for the first 10 minutes. The change happens quite suddenly in the second half, so do not add anything to thicken it early.","Add all the grated okra and stir slowly with a wooden spoon in long figure-eights. Simmer uncovered for 20 minutes, stirring every few minutes, until the stew deepens to burnt orange, thickens enough to leave a trail behind the spoon and takes on a distinct sheen.","Cook down the okra",1200,{"text":522,"title":523,"timerSeconds":524},"Slide in the fish steaks, cover partly and simmer for 8 minutes without stirring, then add the shrimp and the smoked fish and cook for 3 minutes more, until the shrimp have curled and turned opaque and the fish flakes at the bone.","Poach the fish and shrimp",660,{"text":526,"title":527},"Lift out the chilli, taste and add salt and pepper — the dried fish will have supplied a lot of salt already, so go carefully. Ladle over hot white rice in warmed bowls while the stew is still glossy and loose.","Season and serve straight away","SOO-poo KAN-jah",[530,534,538],{"note":531,"swap":532,"original":533},"This copies the colour but not the earthy, slightly waxy flavour that defines the dish. Choose a sustainably certified palm oil brand if you can find one.","120 ml neutral oil warmed with 1 tsp sweet paprika and a pinch of annatto","Red palm oil",{"note":535,"swap":536,"original":537},"You get the salt and umami, though not the smoky, fermented depth. Add the fish sauce early so its sharpness cooks off.","3 anchovy fillets plus 1 tbsp fish sauce, added with the onions","Guedj and yet (fermented fish and sea snail)",{"note":539,"swap":540,"original":541},"Frozen okra actually grates more easily than fresh and works well here. Avoid pre-sliced frozen okra, which has lost too much of its liquid.","700 g frozen whole okra, thawed and grated while still cold","Fresh okra","soupou-kandia","Soupou Kandia (Senegalese Okra and Palm Oil Stew)","Soupou Kandia","Soupu kanja","senegal","Casamance",30,50,"medium",[552,553],"soup","main",[555,556,557],"pescatarian","dairy-free","gluten-free",[451,483,488,500],[560,563,565,567],{"alt":561,"src":562},"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":561,"src":564},"\u002Fimages\u002Frecipes\u002Fsoupou-kandia\u002Fhero-16x9.jpg",{"alt":561,"src":566},"\u002Fimages\u002Frecipes\u002Fsoupou-kandia\u002Fhero-1x1.jpg",{"alt":561,"src":568},"\u002Fimages\u002Frecipes\u002Fsoupou-kandia\u002Fhero-4x3.jpg",[570,571,572,573,574,575],"soupou kandia","okra stew","palm oil","senegalese seafood","west african okra","soupu kanja","2026-08-20","dishroute-kitchen","Grated okra cooked down with red palm oil, smoked fish and shrimp into a glossy, deliberately slippery stew, poured hot over a mound of plain white rice.",{"en":580},"\u002Frecipe\u002Fsoupou-kandia",{"items":582,"total":588,"page":460,"limit":430,"hasMore":864},[583,618,649,675,709,736,765,775,805,835],{"slug":584,"title":585,"shortTitle":586,"nativeName":586,"countrySlug":546,"region":587,"baseServings":432,"prepMinutes":588,"cookMinutes":589,"restMinutes":590,"difficulty":591,"course":592,"diet":594,"mainIngredients":598,"images":601,"keywords":611,"publishedAt":576,"updatedAt":576,"authorSlug":577},"bissap","Bissap (Senegalese Hibiscus Iced Drink)","Bissap","Dakar",10,15,90,"easy",[593],"drink",[595,596,557,556,597],"vegetarian","vegan","nut-free",[599,600],"mint","lime",[602,605,607,609],{"alt":603,"src":604},"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":603,"src":606},"\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero-16x9.jpg",{"alt":603,"src":608},"\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero-1x1.jpg",{"alt":603,"src":610},"\u002Fimages\u002Frecipes\u002Fbissap\u002Fhero-4x3.jpg",[584,612,613,614,615,616,617],"hibiscus drink","sorrel","flor de jamaica","senegalese drink","iced tea","caffeine-free",{"slug":619,"title":620,"shortTitle":621,"nativeName":621,"countrySlug":546,"region":587,"baseServings":622,"prepMinutes":623,"cookMinutes":548,"restMinutes":624,"difficulty":591,"course":625,"diet":627,"mainIngredients":629,"images":632,"keywords":642,"publishedAt":576,"updatedAt":576,"authorSlug":577},"dibi","Dibi (Senegalese Charcoal-Grilled Lamb with Onions)","Dibi",4,20,120,[626,553],"street-food",[556,628],"halal-friendly",[630,461,631],"lamb","lemon",[633,636,638,640],{"alt":634,"src":635},"Chopped charred lamb pieces on paper covered with pale softened onions, torn baguette beside the tray","\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero.jpg",{"alt":634,"src":637},"\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero-16x9.jpg",{"alt":634,"src":639},"\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero-1x1.jpg",{"alt":634,"src":641},"\u002Fimages\u002Frecipes\u002Fdibi\u002Fhero-4x3.jpg",[619,643,644,645,646,647,648],"dibiterie","grilled lamb","senegalese barbecue","charcoal lamb","mustard onions","street food",{"slug":650,"title":651,"shortTitle":652,"nativeName":652,"countrySlug":546,"region":587,"baseServings":622,"prepMinutes":653,"cookMinutes":548,"restMinutes":548,"difficulty":550,"course":654,"diet":656,"mainIngredients":657,"images":659,"keywords":669,"publishedAt":576,"updatedAt":576,"authorSlug":577},"fataya","Fataya (Senegalese Fried Fish Turnovers)","Fataya",45,[626,655],"snack",[555,556],[483,658,461,600],"flour",[660,663,665,667],{"alt":661,"src":662},"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":661,"src":664},"\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero-16x9.jpg",{"alt":661,"src":666},"\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero-1x1.jpg",{"alt":661,"src":668},"\u002Fimages\u002Frecipes\u002Ffataya\u002Fhero-4x3.jpg",[650,670,671,672,673,674],"fish turnover","senegalese pastry","kaani sauce","west african street food","fried snack",{"slug":676,"title":677,"shortTitle":678,"nativeName":679,"countrySlug":546,"region":680,"baseServings":432,"prepMinutes":681,"cookMinutes":682,"difficulty":550,"course":683,"diet":684,"mainIngredients":685,"images":691,"keywords":701,"publishedAt":576,"updatedAt":576,"authorSlug":577},"senegalese-mafe","Mafé (Senegalese Peanut Butter Stew)","Mafé","Maafe","Sine-Saloum",25,100,[553],[556,628],[686,687,688,689,690],"beef-chuck","peanut-butter","cassava","sweet-potato","tomato-paste",[692,695,697,699],{"alt":693,"src":694},"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":693,"src":696},"\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero-16x9.jpg",{"alt":693,"src":698},"\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero-1x1.jpg",{"alt":693,"src":700},"\u002Fimages\u002Frecipes\u002Fsenegalese-mafe\u002Fhero-4x3.jpg",[702,703,704,705,706,707,708],"mafe","maafe","groundnut stew","peanut stew","tigadegena","senegalese beef","west african",{"slug":710,"title":711,"shortTitle":712,"nativeName":713,"countrySlug":546,"region":587,"baseServings":622,"prepMinutes":589,"cookMinutes":714,"restMinutes":512,"difficulty":591,"course":715,"diet":717,"mainIngredients":718,"images":720,"keywords":730,"publishedAt":576,"updatedAt":576,"authorSlug":577},"ndambe","Ndambé (Senegalese Bean Stew Sandwich)","Ndambé","Ndambe",75,[716,626],"breakfast",[595,596,556],[461,719,690,475],"tomato",[721,724,726,728],{"alt":722,"src":723},"Split baguette filled with dark red-brown cowpea stew, scallions scattered over the top, held over paper wrapping","\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero.jpg",{"alt":722,"src":725},"\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero-16x9.jpg",{"alt":722,"src":727},"\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero-1x1.jpg",{"alt":722,"src":729},"\u002Fimages\u002Frecipes\u002Fndambe\u002Fhero-4x3.jpg",[710,731,732,733,734,735],"bean sandwich","black-eyed peas","senegalese breakfast","dakar street food","vegan west 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alongside","\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero.jpg",{"alt":749,"src":752},"\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero-16x9.jpg",{"alt":749,"src":754},"\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero-1x1.jpg",{"alt":749,"src":756},"\u002Fimages\u002Frecipes\u002Fsenegalese-poulet-yassa\u002Fhero-4x3.jpg",[758,759,760,761,762,763,764],"poulet yassa","yassa chicken","lemon chicken","onion sauce","senegalese","casamance","west african 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