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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":440,"ingredients":450,"instructions":498,"pronunciation":525,"substitutions":526,"slug":539,"title":540,"shortTitle":541,"nativeName":541,"countrySlug":542,"region":543,"baseServings":486,"prepMinutes":544,"cookMinutes":545,"restMinutes":546,"difficulty":547,"course":548,"diet":551,"mainIngredients":555,"images":556,"keywords":566,"publishedAt":572,"updatedAt":572,"authorSlug":573,"summary":574,"localeSlug":539,"alternates":575},[394,397,400,403,406],{"answer":395,"question":396},"They are essentially the same dish under different names. Suya is the Hausa term from northern Nigeria and Niger, and soya is what the grilled spiced skewers are called in Cameroon, where they are sold nationwide. Recipes vary from griller to griller more than they vary by country, though Cameroonian versions are often a little less heavy on the chilli.","What is the difference between soya and suya?",{"answer":398,"question":399},"Something lean and even rather than expensive: rump, sirloin, top round or a well-trimmed piece of chuck all work. Because the meat is sliced thin against the grain and cooked in a few minutes over high heat, tenderness comes from the cut and the cooking rather than from the grade. Avoid anything with heavy sinew running through it.","What cut of beef should I use?",{"answer":401,"question":402},"Either the peanut powder was too oily, or the fire had visible flames. Ground peanuts carry a lot of fat that scorches quickly, so blot them thoroughly or use peanut flour. Grill over glowing embers rather than flame, keep the skewers moving, and remember that thin strips need only three or four minutes in total.","Why does my spice crust burn before the meat is done?",{"answer":404,"question":405},"Yes. Lay the skewers on a rack over a foil-lined tray and cook under an oven grill on its highest setting for about 3 minutes a side, or sear them in a ridged cast-iron pan brushed with oil. Neither gives you charcoal smoke, so add a quarter teaspoon of smoked paprika to the rub if that matters to you.","Can I make soya without a grill?",{"answer":407,"question":408},"Properly hot. Roadside soya in Cameroon is seasoned for people who eat chilli daily, and the heat is balanced by the raw onion served alongside rather than toned down in the rub. Halve the cayenne for a gentler version, and serve the reserved spice mix separately so anyone who wants the full effect can add it themselves.","How spicy is it meant to be?",[410,411,412,413,414,415],"Freeze the beef for 30 minutes before slicing. Firm meat cuts into thin, even sheets that flop over a skewer; room-temperature beef tears.","Blot the ground peanuts between sheets of kitchen paper and press hard. Oily peanut powder turns pasty on the meat and blackens before the beef cooks.","Thread the strips in loose folds rather than stretching them flat — folds trap the rub and stay juicier.","Grill over embers with no visible flame. Flames scorch the peanut coating instantly and leave the inside raw.","Brush with oil rather than dousing. A wet skewer steams and the crust never sets.","Save a third of the spice mix to scatter over the hot meat off the grill. That untoasted dusting is what makes roadside soya taste as sharp as it does.","🍢","Soya is beef sliced thin, coated in a dry rub of ground peanuts, chilli, ginger and onion powder, and grilled fast over charcoal until the edges char and the spice crust dries into the meat. There is no wet marinade and no sauce; the peanut powder does all the work, toasting on the fire into something nutty, hot and faintly smoky that clings to the beef. It is eaten straight off the stick with raw onion and sliced tomato, and more spice mix scattered on top. Cameroonians buy it from small charcoal grills that appear on street corners in the evening, and it is street food in the strictest sense — cheap, fast, eaten standing up.","Soya belongs to a family of spiced grilled meats that runs across the Sahel and West Africa, closely related to Hausa suya from northern Nigeria and Niger. The technique travelled south with traders and herders, and in Cameroon it settled everywhere: the far north grills it with a heavier hand on the chilli, the cities sell it into the late evening outside bars, and the name shortened to soya along the way. Anyone who has eaten suya in Kano will recognise the plate immediately, and Cameroonians would not claim otherwise — this is regional food that crosses borders freely.\n\nThe rub is the whole dish, and its base ingredient tells you something about the cooking. Traditionally the peanut component is kuli-kuli, groundnut paste pressed into cakes after most of the oil has been extracted and then fried and dried. The oil removal matters: defatted peanut powder toasts on the grill without going greasy or burning, and it sticks to the meat as a dry coating rather than sliding off. Home cooks abroad usually approximate it by grinding roasted peanuts and blotting the oil, which works, though the rub is slightly stickier and needs a hotter, faster grill.\n\nThe cut is chosen for thinness rather than tenderness. Meat is sliced against the grain into wide, thin sheets, sometimes lightly pounded, threaded onto sticks in loose folds, and cooked close to the coals so it browns before it can dry out. The grillers work from a bed of embers rather than flame, brushing on a little oil, turning constantly, and dusting more spice on at the end. Raw onion is not a garnish either — its sharpness is what resets the palate between mouthfuls of a rub that is deliberately, insistently hot.","Soya is at its best within minutes of coming off the fire and does not reward keeping. Cooked skewers hold 2 days refrigerated and are best revived in a hot dry pan for a minute a side rather than in a microwave, which softens the crust to paste. The spice mix, on the other hand, keeps for 2 months in a sealed jar in a dark cupboard and is worth making in double quantity. Raw rubbed meat should be grilled within 24 hours.",[421,422,423,424],"Builds the spice mix from scratch with the peanut oil removed, which is what stops the crust burning on the grill.","Gives the slicing method that makes cheap beef tender instead of chewy.","Uses a dry rub and a rest, not a wet marinade, so the crust actually forms over the fire.","Includes a workable oven and pan method for anyone without charcoal, with the trade-offs stated.",[426,427,428,429],"Charcoal grill or oven grill","Wooden or metal skewers","Spice grinder","Sharp knife",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},30,9,3,1080,42,470,[438,439],"Raw onion slices and quartered tomato, with a small pile of the reserved spice mix for dipping.","Fried plantain, or simply cold beer, which is how it is eaten at night in Douala and Yaoundé.",[441,444,447],{"name":442,"description":443},"Soya de poulet","Chicken thigh cut into strips and rubbed the same way. Milder meat, so the spice comes through harder, and it needs an extra brush of oil to stay moist.",{"name":445,"description":446},"Extra-hot northern style","Double the cayenne and add ground alligator pepper. This is how it is sold in the far north, where the heat is the point rather than the accent.",{"name":448,"description":449},"Whole-slab soya","A large flat piece of beef grilled unskewered, dusted and then cut into bites with a knife on the board — how many roadside grillers actually work.",[451,457,463,468,471,474,478,480,482,485,490,495],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},700,"beef-chuck","lean beef (rump, sirloin or trimmed chuck)","g","For the meat",{"qty":458,"ref":459,"name":460,"note":461,"unit":455,"group":462},120,"peanuts","roasted unsalted peanuts","or kuli-kuli, or peanut flour — see substitutions","For the spice mix",{"qty":464,"ref":465,"name":466,"unit":467,"group":462},2,"paprika","sweet paprika","tsp",{"qty":464,"ref":469,"name":470,"unit":467,"group":462},"chili-flakes","cayenne or ground dried chilli",{"qty":464,"ref":472,"name":473,"unit":467,"group":462},"ginger","ground ginger",{"qty":475,"ref":476,"name":477,"unit":467,"group":462},1,"garlic","garlic powder",{"qty":475,"name":479,"unit":467,"group":462},"onion powder",{"qty":475,"name":481,"unit":467,"group":462},"stock or bouillon powder",{"qty":483,"name":484,"unit":467,"group":462},1.5,"salt",{"qty":486,"name":487,"unit":488,"group":489},4,"groundnut oil, for brushing","tbsp","For grilling",{"qty":475,"ref":491,"name":492,"unit":493,"group":494},"onion","red onion, sliced into rings","piece","To serve",{"qty":464,"ref":496,"name":497,"unit":493,"group":494},"tomato","tomatoes, quartered",[499,503,507,511,514,517,522],{"text":500,"title":501,"timerSeconds":502},"Freeze the beef for 30 minutes until firm at the edges, then slice it against the grain into sheets about 5 mm thick and the width of two fingers. Flatten any thick pieces with the side of a knife.","Slice the beef",1800,{"tip":504,"text":505,"title":506},"Set a third of the mix aside in a small bowl now — it goes on at the very end and must stay untoasted.","Grind the peanuts to a coarse powder, tip them onto kitchen paper and press firmly to draw out the oil until the paper is soaked and the powder feels dry and sandy. Combine with the paprika, cayenne, ground ginger, garlic and onion powder, bouillon powder and salt.","Make the spice mix",{"text":508,"title":509,"timerSeconds":510},"Toss the beef strips with a tablespoon of the oil, then work the remaining two thirds of the spice mix into the meat with your hands until every surface is matte and coated. Cover and rest for 1 hour at cool room temperature, or up to overnight in the fridge.","Rub and rest",3600,{"text":512,"title":513},"Weave the strips onto skewers in loose folds rather than pulling them flat, leaving a little space between folds so heat can reach every surface. Soak wooden skewers in water for 20 minutes first.","Thread the skewers",{"text":515,"title":516},"Burn the charcoal down until the coals glow orange under a layer of grey ash with no flames licking up. Hold your hand a palm-width above the grate: you should be able to keep it there for only two seconds.","Get the fire right",{"tip":518,"text":519,"title":520,"timerSeconds":521},"Thin beef goes from juicy to leathery in about a minute. Pull it while the centre is still faintly pink.","Lay the skewers over the coals, brushing lightly with oil, and grill for 5 to 6 minutes total, turning every minute. They are done when the spice crust has darkened and dried, the edges of the meat curl and char in places, and the fat drips and hisses on the coals.","Grill hard and fast",360,{"text":523,"title":524},"Pile the hot skewers on a board and scatter the reserved spice mix over them straight away, so it catches on the residual moisture. Serve with raw onion rings and tomato quarters alongside.","Dust and serve","SOY-ah",[527,531,535],{"note":528,"swap":529,"original":530},"Peanut flour is the closest match because the oil is already removed and it toasts cleanly. Ground roasted peanuts work but stay oilier, so the crust is slightly heavier and needs a hotter fire. Kuli-kuli itself is sold in West African shops and crumbles straight into powder.","120 g roasted unsalted peanuts, ground and blotted, or plain peanut flour","Kuli-kuli (defatted peanut cake)",{"note":532,"swap":533,"original":534},"Both cook the meat properly and give good browning. What you lose is smoke, which is a genuine part of soya — expect a tasty skewer that reads as spiced grilled beef rather than street soya. A pinch of smoked paprika in the rub closes some of the gap honestly.","Oven grill at maximum heat, or a ridged cast-iron pan","Charcoal grill",{"note":536,"swap":537,"original":538},"All are grilled the same way in Cameroon. Chicken needs slightly longer and a little more oil; liver cooks in barely three minutes and turns grainy if pushed past that.","Chicken thigh, goat or firm liver","Beef","soya","Soya (Cameroonian Spiced Beef Skewers)","Soya","cameroon","Nationwide, strongest in the north",25,12,60,"easy",[549,550],"street-food","appetizer",[552,553,554],"dairy-free","gluten-free","halal-friendly",[453,459,491,465],[557,560,562,564],{"alt":558,"src":559},"Charred beef soya skewers dusted with red peanut spice, served on a board with raw onion rings and tomato","\u002Fimages\u002Frecipes\u002Fsoya\u002Fhero.jpg",{"alt":558,"src":561},"\u002Fimages\u002Frecipes\u002Fsoya\u002Fhero-16x9.jpg",{"alt":558,"src":563},"\u002Fimages\u002Frecipes\u002Fsoya\u002Fhero-4x3.jpg",{"alt":558,"src":565},"\u002Fimages\u002Frecipes\u002Fsoya\u002Fhero-1x1.jpg",[539,567,568,569,570,571],"suya","beef skewers","peanut spice","cameroon street food","charcoal grill","2026-08-20","dishroute-kitchen","Thin strips of beef rubbed with a dry peanut and chilli spice, threaded onto sticks and grilled hard over charcoal — the skewers sold at every Cameroonian roadside brazier after dark.",{"en":576},"\u002Frecipe\u002Fsoya",{"items":578,"total":683,"page":475,"limit":856,"hasMore":857},[579,612,647,675,706,736,766,793,821,846],{"slug":580,"title":581,"shortTitle":582,"nativeName":583,"countrySlug":542,"region":584,"baseServings":585,"prepMinutes":431,"cookMinutes":458,"difficulty":586,"course":587,"diet":589,"mainIngredients":590,"images":595,"keywords":605,"publishedAt":572,"updatedAt":572,"authorSlug":573},"achu-soup","Achu Soup (Cameroonian Yellow Palm Oil Soup)","Achu Soup","Achu \u002F Taro jaune","North West",6,"medium",[588],"soup",[552,553],[591,592,593,594],"beef-shank","tripe","dried-shrimp","taro",[596,599,601,603],{"alt":597,"src":598},"Bright yellow achu soup poured into a well in a white mound of pounded cocoyam, with pieces of beef and cow skin","\u002Fimages\u002Frecipes\u002Fachu-soup\u002Fhero.jpg",{"alt":597,"src":600},"\u002Fimages\u002Frecipes\u002Fachu-soup\u002Fhero-16x9.jpg",{"alt":597,"src":602},"\u002Fimages\u002Frecipes\u002Fachu-soup\u002Fhero-4x3.jpg",{"alt":597,"src":604},"\u002Fimages\u002Frecipes\u002Fachu-soup\u002Fhero-1x1.jpg",[606,607,608,609,610,542,611],"achu soup","yellow soup","palm oil","cocoyam","bamenda","grassfields",{"slug":613,"title":614,"shortTitle":615,"nativeName":616,"countrySlug":542,"region":617,"baseServings":618,"prepMinutes":431,"cookMinutes":619,"restMinutes":620,"difficulty":547,"course":621,"diet":623,"mainIngredients":627,"images":630,"keywords":640,"publishedAt":572,"updatedAt":572,"authorSlug":573},"beignets-haricots","Beignets Haricots (Cameroonian Fritters with Bean Stew)","Beignets Haricots","Beignets-haricots","Nationwide, especially Douala and Yaoundé",5,95,90,[622,549],"breakfast",[624,625,552,626],"vegetarian","vegan","nut-free",[628,629,491,496],"flour","yeast",[631,634,636,638],{"alt":632,"src":633},"Golden fried Cameroonian beignets piled next to a bowl of soupy red bean stew glossy with palm oil","\u002Fimages\u002Frecipes\u002Fbeignets-haricots\u002Fhero.jpg",{"alt":632,"src":635},"\u002Fimages\u002Frecipes\u002Fbeignets-haricots\u002Fhero-16x9.jpg",{"alt":632,"src":637},"\u002Fimages\u002Frecipes\u002Fbeignets-haricots\u002Fhero-4x3.jpg",{"alt":632,"src":639},"\u002Fimages\u002Frecipes\u002Fbeignets-haricots\u002Fhero-1x1.jpg",[641,642,643,644,645,646],"beignets haricots","cameroon breakfast","fried dough","bean stew","puff puff","street food",{"slug":648,"title":649,"shortTitle":650,"nativeName":651,"countrySlug":542,"region":652,"baseServings":585,"prepMinutes":544,"cookMinutes":653,"difficulty":586,"course":654,"diet":656,"mainIngredients":657,"images":660,"keywords":670,"publishedAt":572,"updatedAt":572,"authorSlug":573},"eru","Eru (Cameroonian Wild Leaf and Waterleaf Stew)","Eru","Eru \u002F Okok","South West and North West",100,[655],"main",[552,553],[658,659,593,591],"collard-greens","spinach",[661,664,666,668],{"alt":662,"src":663},"Dark green eru stew glossy with red palm oil, studded with cow skin and smoked fish, next to a mound of garri","\u002Fimages\u002Frecipes\u002Feru\u002Fhero.jpg",{"alt":662,"src":665},"\u002Fimages\u002Frecipes\u002Feru\u002Fhero-16x9.jpg",{"alt":662,"src":667},"\u002Fimages\u002Frecipes\u002Feru\u002Fhero-4x3.jpg",{"alt":662,"src":669},"\u002Fimages\u002Frecipes\u002Feru\u002Fhero-1x1.jpg",[648,671,672,608,542,673,674],"okok","waterleaf","garri","african greens",{"slug":676,"title":677,"shortTitle":678,"nativeName":679,"countrySlug":542,"region":680,"baseServings":681,"prepMinutes":682,"cookMinutes":683,"restMinutes":458,"difficulty":547,"course":684,"diet":686,"mainIngredients":687,"images":690,"keywords":700,"publishedAt":572,"updatedAt":572,"authorSlug":573},"folere","Folere (Cameroonian Hibiscus and Ginger Cooler)","Folere","Foléré","Northern Cameroon, drunk nationwide",8,15,10,[685],"drink",[625,553,552,554],[472,688,689],"cloves","pineapple",[691,694,696,698],{"alt":692,"src":693},"Tall glass of deep red Cameroonian folere over ice beside a jug and fresh ginger root","\u002Fimages\u002Frecipes\u002Ffolere\u002Fhero.jpg",{"alt":692,"src":695},"\u002Fimages\u002Frecipes\u002Ffolere\u002Fhero-16x9.jpg",{"alt":692,"src":697},"\u002Fimages\u002Frecipes\u002Ffolere\u002Fhero-4x3.jpg",{"alt":692,"src":699},"\u002Fimages\u002Frecipes\u002Ffolere\u002Fhero-1x1.jpg",[676,701,702,703,704,705],"jus de folere","hibiscus drink","cameroonian drink","ginger cooler","sorrel drink",{"slug":707,"title":708,"shortTitle":709,"nativeName":710,"countrySlug":542,"region":711,"baseServings":585,"prepMinutes":712,"cookMinutes":713,"restMinutes":714,"difficulty":586,"course":715,"diet":717,"mainIngredients":718,"images":721,"keywords":731,"publishedAt":572,"updatedAt":572,"authorSlug":573},"koki","Koki (Cameroonian Steamed Black-Eyed Pea Pudding)","Koki","Koki beans \u002F Ekoki","South West and Littoral",45,150,480,[716],"side",[625,624,553,552,626],[719,491,720],"scotch-bonnet","plantain",[722,725,727,729],{"alt":723,"src":724},"Opened banana leaf parcel showing a firm orange koki bean pudding beside slices of fried ripe plantain","\u002Fimages\u002Frecipes\u002Fkoki\u002Fhero.jpg",{"alt":723,"src":726},"\u002Fimages\u002Frecipes\u002Fkoki\u002Fhero-16x9.jpg",{"alt":723,"src":728},"\u002Fimages\u002Frecipes\u002Fkoki\u002Fhero-4x3.jpg",{"alt":723,"src":730},"\u002Fimages\u002Frecipes\u002Fkoki\u002Fhero-1x1.jpg",[707,732,733,734,608,542,735],"black-eyed peas","steamed bean pudding","banana leaf","vegan african",{"slug":737,"title":738,"shortTitle":739,"nativeName":740,"countrySlug":542,"region":741,"baseServings":486,"prepMinutes":544,"cookMinutes":742,"difficulty":743,"course":744,"diet":745,"mainIngredients":747,"images":749,"keywords":759,"publishedAt":572,"updatedAt":572,"authorSlug":573},"mbongo-tchobi","Mbongo Tchobi (Cameroonian Black Charred-Spice Stew)","Mbongo Tchobi","Mbongo tchobi","Littoral (Bassa country)",55,"hard",[655],[746,552,553],"pescatarian",[748,491,476,472],"white-fish",[750,753,755,757],{"alt":751,"src":752},"Fish steaks in a jet-black mbongo tchobi sauce scattered with basil leaves, served with boiled plantain","\u002Fimages\u002Frecipes\u002Fmbongo-tchobi\u002Fhero.jpg",{"alt":751,"src":754},"\u002Fimages\u002Frecipes\u002Fmbongo-tchobi\u002Fhero-16x9.jpg",{"alt":751,"src":756},"\u002Fimages\u002Frecipes\u002Fmbongo-tchobi\u002Fhero-4x3.jpg",{"alt":751,"src":758},"\u002Fimages\u002Frecipes\u002Fmbongo-tchobi\u002Fhero-1x1.jpg",[760,761,762,763,764,765],"mbongo tchobi","black stew","njangsa","bassa","cameroon fish","charred spice",{"slug":767,"title":768,"shortTitle":769,"nativeName":770,"countrySlug":542,"region":771,"baseServings":585,"prepMinutes":772,"cookMinutes":619,"difficulty":586,"course":773,"diet":774,"mainIngredients":775,"images":777,"keywords":787,"publishedAt":572,"updatedAt":572,"authorSlug":573},"ndole","Ndolé (Cameroonian Bitterleaf and Peanut Stew)","Ndolé","Ndolè","Littoral (Douala)",40,[655],[552,553],[459,453,776,491],"shrimp",[778,781,783,785],{"alt":779,"src":780},"Bowl of thick dark green ndolé stew with beef and shrimp, served beside fried ripe plantain","\u002Fimages\u002Frecipes\u002Fndole\u002Fhero.jpg",{"alt":779,"src":782},"\u002Fimages\u002Frecipes\u002Fndole\u002Fhero-16x9.jpg",{"alt":779,"src":784},"\u002Fimages\u002Frecipes\u002Fndole\u002Fhero-4x3.jpg",{"alt":779,"src":786},"\u002Fimages\u002Frecipes\u002Fndole\u002Fhero-1x1.jpg",[767,788,789,542,790,791,792],"bitterleaf","peanut stew","groundnut","douala","african stew",{"slug":794,"title":795,"shortTitle":796,"nativeName":797,"countrySlug":542,"region":798,"baseServings":618,"prepMinutes":431,"cookMinutes":712,"restMinutes":431,"difficulty":586,"course":799,"diet":800,"mainIngredients":801,"images":805,"keywords":815,"publishedAt":572,"updatedAt":572,"authorSlug":573},"poulet-dg","Poulet DG (Cameroonian Chicken with Fried Plantain)","Poulet DG","Poulet Directeur Général","Littoral and Centre",[655],[552,553,554],[802,720,803,804,496],"chicken","carrot","green-beans",[806,809,811,813],{"alt":807,"src":808},"Platter of poulet DG with browned chicken pieces, golden fried plantain, carrot batons and green beans in red sauce","\u002Fimages\u002Frecipes\u002Fpoulet-dg\u002Fhero.jpg",{"alt":807,"src":810},"\u002Fimages\u002Frecipes\u002Fpoulet-dg\u002Fhero-16x9.jpg",{"alt":807,"src":812},"\u002Fimages\u002Frecipes\u002Fpoulet-dg\u002Fhero-4x3.jpg",{"alt":807,"src":814},"\u002Fimages\u002Frecipes\u002Fpoulet-dg\u002Fhero-1x1.jpg",[816,817,818,819,820,791],"poulet dg","cameroon chicken","fried plantain","african chicken stew","celebration dish",{"slug":822,"title":823,"shortTitle":824,"nativeName":824,"countrySlug":542,"region":825,"baseServings":618,"prepMinutes":544,"cookMinutes":546,"difficulty":547,"course":826,"diet":827,"mainIngredients":828,"images":831,"keywords":841,"publishedAt":572,"updatedAt":572,"authorSlug":573},"sanga","Sanga (Cameroonian Maize and Cassava Leaf Pot)","Sanga","Centre and South",[716,655],[553,552,626],[829,830,491,593],"corn","cassava",[832,835,837,839],{"alt":833,"src":834},"Thick dark green sanga 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