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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":476,"pronunciation":504,"substitutions":505,"slug":518,"title":519,"shortTitle":520,"nativeName":521,"countrySlug":522,"baseServings":431,"prepMinutes":433,"cookMinutes":523,"difficulty":524,"course":525,"diet":527,"mainIngredients":533,"images":534,"keywords":544,"publishedAt":552,"updatedAt":552,"authorSlug":553,"summary":554,"localeSlug":518,"alternates":555},[394,397,400,403,406],{"answer":395,"question":396},"Almost always because the flour went in too fast or the beating stopped too soon. Sorghum flour needs to fall into the boiling water in a thin stream while you beat continuously, and any lump that forms must be crushed against the side of the pot within the first minute, before the starch sets around it. Once the dough has stiffened, existing lumps are permanent.","Why did my asida come out lumpy?",{"answer":398,"question":399},"Yes, and many urban Sudanese households do. Wheat flour behaves more forgivingly and beats smooth with less effort, but the finished mound tastes plainer and slightly pasty next to sorghum, and it is no longer suitable for anyone avoiding gluten. Use the same flour-to-water ratio and expect the dough to stiffen a little faster.","Can I make asida with regular wheat flour?",{"answer":401,"question":402},"Roughly three parts water to one part sorghum flour by volume, which is far wetter than a bread dough and looser than it sounds. The dough thickens dramatically as the starch cooks, so judge the finished consistency by how it behaves in the pot rather than by the ratio you started with, and keep boiling water nearby to loosen it if needed.","How much water do I need per cup of flour?",{"answer":404,"question":405},"Any thick stew with plenty of sauce works, since asida is a neutral base by design. A tomato and lamb stew thickened with peanut butter is the standard alternative inside Sudan, and a yogurt-based mullah is another. What does not work is a dry dish with no gravy, because there is nothing for the dough to absorb.","What do I eat asida with if I cannot find dried okra?",{"answer":407,"question":408},"They belong to the same family of starch mounds eaten with stew but differ in grain and handling. Ugali is stiffer and made from maize meal, fufu is pounded from cassava or plantain and is stretchier, and polenta is a softer maize porridge usually eaten with a fork. Asida sits between them: sorghum-based, beaten rather than pounded, and soft enough to pinch.","Is asida the same as ugali, fufu or polenta?",[410,411,412,413,414,415],"Add the flour in a thin steady stream while beating, never all at once — a dumped pile of flour traps dry pockets that no amount of later beating will break up.","Keep a kettle of boiling water beside the pot. If the dough seizes and becomes impossible to move, a splash of boiling water loosens it; cold water makes lumps set hard.","Beat against the side of the pot rather than stirring in circles. The scraping action is what smooths the dough; a gentle swirl just heats it.","Taste a pinched piece before shaping. Raw sorghum has a chalky, dusty finish that lingers on the palate — another three or four minutes over low heat clears it.","Rinse the serving bowl with cold water and do not dry it. Wet sides let the dough slide out in one piece; a dry bowl grabs it and tears the dome.","Serve it the moment it is shaped. Asida stiffens noticeably as it cools and loses the soft pinchable texture within about twenty minutes.","🥣","Asida is a cooked dough, not a porridge: sorghum flour driven into boiling water and beaten hard with a wooden stick until the mass tightens, pulls cleanly off the pot, and takes on a faint stretch. Turned out onto a tray it holds its shape like a smooth pale dome, and a fist pressed into the top makes the well that gets filled with mullah — the okra, peanut or yogurt stews that carry all the seasoning. On its own the taste is deliberately quiet, warm and grainy with a trace of sweetness from the sorghum, because its job is to soak up everything poured over it. The texture is what people judge: silky, without a single lump, and firm enough to pinch off in pieces with your fingers.","Asida runs in a wide belt across North and East Africa and into the Arabian Peninsula, and each place treats it differently. In Libya it is usually sweet, eaten with date syrup and butter; in parts of the Gulf it turns up at Eid; in Chad and across Sudan it is savory and married to stew. What makes the Sudanese version its own is the pairing: a plain mound of sorghum dough with a crater of mullah in the middle, set on a communal tray so that four or five people eat inward from their own side of it.\n\nThe grain matters. Sorghum, called dura, is the crop that actually feeds much of the country, more drought-tolerant than wheat and grown far beyond the irrigated Nile strip. In Kordofan and Darfur the same dish is often made with millet flour instead, which gives a darker, earthier mound. Wheat-flour asida exists too, mostly in cities and mostly because wheat flour is easier to beat smooth, and nobody pretends it is the older version.\n\nThe tool is half the recipe. A mufraka — a wooden stick flattened or forked at the end — is used to beat the dough against the sides of the pot in fast strokes, and cooks are judged on whether they can produce a mound with no lumps and no raw taste. It is hard physical work for a few minutes, which is why asida in many households is cooked by whoever has the strongest arm rather than by whoever usually cooks.\n\nAsida also carries occasions. It appears at births, at religious holidays, and at gatherings where feeding a crowd cheaply and well matters more than variety. A tray of asida with a good mullah waika poured into it is the meal most Sudanese abroad describe missing first, partly because it is almost impossible to make convincingly for one person.","Asida is a same-hour food. It firms up as it cools into something closer to a sliceable cake, and reheating never fully restores the soft texture — the closest fix is to break cold asida into pieces, add a few spoonfuls of boiling water, and beat it briefly over low heat until it loosens again. Leftovers keep 2 days covered in the fridge. Do not freeze; thawed asida weeps water and turns grainy. If you want to work ahead, make the stew a day early instead, since mullah improves overnight while asida does not.",[421,422,423,424],"Uses the real ratio and the real method — flour rained into boiling water and beaten, not stirred into cold water like a Western porridge.","Gives the two doneness signals that matter: the dough leaving the pot wall clean, and the raw-grain smell disappearing.","Shows the wet-bowl shaping trick so the mound turns out smooth instead of collapsing across the tray.","Honest about flour choices, including the wheat and millet versions Sudanese kitchens genuinely use.",[426,427,428,429],"Heavy-bottomed saucepan","Mufraka or sturdy flat wooden spoon","Round serving tray","Small bowl for shaping",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},4,60,5,640,7,285,[438],"Mullah waika poured into the well, with sliced raw onion and green chilli on the side",[440,443,446],{"name":441,"description":442},"Asida bel dukhun","The western Sudanese version made with millet flour, darker in color and noticeably earthier, usually served with a peanut-thickened mullah rather than an okra one.",{"name":444,"description":445},"Sweet asida","The Libyan and Gulf treatment: the same beaten dough served hot with date syrup, honey and melted butter poured into the well instead of stew. Eaten at celebrations rather than as a daily meal.",{"name":447,"description":448},"Gurasa","Not asida at all, but the alternative on the same table — a thick soft wheat pancake from Omdurman cooked on a griddle and torn into the same stews.",[450,455,459,463,466,471],{"qty":451,"name":452,"note":453,"unit":454},300,"fine sorghum flour (dura)","sold at African and South Asian grocers as jowar or white sorghum flour","g",{"qty":456,"name":457,"unit":458},900,"water","ml",{"qty":460,"name":461,"unit":462},1.5,"fine salt","tsp",{"qty":464,"name":465,"unit":458,"noScale":8},200,"extra boiling water, to loosen as needed",{"qty":467,"ref":468,"name":469,"unit":470},1,"sesame-oil","sesame oil, for the shaping bowl","tbsp",{"qty":472,"ref":473,"name":474,"note":475,"optional":8},null,"flour","plain wheat flour","only if using the city-kitchen version instead of sorghum — see substitutions",[477,481,485,489,494,497,501],{"tip":478,"text":479,"title":480},"Starting with a cold slurry rather than dry flour is the single easiest way to avoid lumps in the first minute.","Whisk 100 g of the sorghum flour into 300 ml of the cold water until completely smooth and the color of thin cream. Pour this into a heavy saucepan with the salt and set over medium heat.","Make the starter slurry",{"text":482,"title":483,"timerSeconds":484},"Add the remaining 600 ml water and cook, stirring often, until the mixture thickens slightly and starts to blip with slow, heavy bubbles that burst rather than fizz — about 6 minutes. It should coat the spoon thinly at this point.","Bring it to the bubbling stage",360,{"tip":486,"text":487,"title":488},"If you have no second pair of hands, add the flour in four batches and beat each one fully smooth before the next goes in.","Lower the heat and add the remaining 200 g flour in a thin stream with one hand while beating hard with the mufraka in the other. Press the dough against the side of the pot with each stroke instead of stirring in circles.","Rain in the flour",{"tip":490,"text":491,"title":492,"timerSeconds":493},"Splash in boiling water a tablespoon at a time if it becomes too stiff to move. It should be firm but still workable, not crumbly.","Keep beating over low heat for 10 to 12 minutes. The dough is ready when it gathers into a single glossy mass that pulls cleanly off the pot wall, holds a ridge for a second when you drag the stick through it, and smells warm and toasted rather than dusty.","Beat until it leaves the pot",720,{"text":495,"title":496},"Pinch off a small piece, cool it for a few seconds and taste. A chalky, dry-dust finish on the tongue means it needs another 3 to 4 minutes over low heat with more beating; a clean nutty taste means it is done.","Check for raw grain",{"tip":498,"text":499,"title":500},"Wet the back of a spoon and smooth any tears immediately, while the surface is still hot and pliable.","Rinse a small round bowl with cold water, rub the inside with the sesame oil, and pack the hot dough into it, pressing to remove air pockets. Invert onto a serving tray in one confident movement so the dome slides out whole.","Shape the mound",{"text":502,"title":503},"Press a wet fist or the back of a wet ladle into the top of the mound to open a crater about 8 cm across, then ladle hot mullah into it until it just brims over the rim. Bring the tray straight to the table and eat with the right hand, pinching from the edge inward.","Press the well and serve","ah-SEE-dah",[506,510,514],{"note":507,"swap":508,"original":509},"Millet is standard in western Sudan and gives a darker, nuttier mound. Wheat flour is common in city kitchens and is much easier to beat smooth, but it loses the sweet grainy note of dura and is no longer gluten-free.","Fine millet flour, or plain wheat flour","Sorghum flour",{"note":511,"swap":512,"original":513},"You need something rigid enough to press dough against the pot wall. A silicone spatula bends under the load and a whisk clogs solid within seconds.","A sturdy flat wooden spoon or a short rolling pin","Mufraka (wooden beating stick)",{"note":515,"swap":516,"original":517},"Sudanese cooks use sesame oil, which adds a light toasted smell to the outside of the mound. Ghee is richer; neutral oil does the release job and nothing else.","Ghee, or any neutral oil","Sesame oil for the bowl","sudanese-asida","Sudanese Asida (Beaten Sorghum Dough)","Sudanese Asida","عصيدة","sudan",30,"medium",[526],"main",[528,529,530,531,532],"vegetarian","vegan","gluten-free","dairy-free","nut-free",[473,468],[535,538,540,542],{"alt":536,"src":537},"Smooth pale mound of Sudanese asida on a round tray with a well of dark okra stew in the top","\u002Fimages\u002Frecipes\u002Fsudanese-asida\u002Fhero.jpg",{"alt":536,"src":539},"\u002Fimages\u002Frecipes\u002Fsudanese-asida\u002Fhero-16x9.jpg",{"alt":536,"src":541},"\u002Fimages\u002Frecipes\u002Fsudanese-asida\u002Fhero-1x1.jpg",{"alt":536,"src":543},"\u002Fimages\u002Frecipes\u002Fsudanese-asida\u002Fhero-4x3.jpg",[545,546,547,548,549,550,551],"asida","aseeda","sorghum","sudanese","dura","mullah","african staple","2026-08-20","dishroute-kitchen","Sorghum flour beaten into boiling salted water until it turns smooth and elastic, then shaped into a mound with a crater in the top to hold stew. Sudan's plate and spoon in one.",{"en":556},"\u002Frecipe\u002Fsudanese-asida",{"items":558,"total":827,"page":467,"limit":828,"hasMore":829},[559,592,625,654,680,707,736,766,791,817],{"slug":560,"title":561,"shortTitle":562,"nativeName":563,"countrySlug":522,"baseServings":431,"prepMinutes":564,"cookMinutes":565,"restMinutes":523,"difficulty":566,"course":567,"diet":569,"mainIngredients":571,"images":575,"keywords":585,"publishedAt":552,"updatedAt":552,"authorSlug":553},"agashe","Agashe (Sudanese Peanut-Crusted Grilled Beef)","Agashe","أقاشي",25,12,"easy",[568,526],"street-food",[531,530,570],"halal-friendly",[572,573,574],"peanuts","beef-chuck","chili-flakes",[576,579,581,583],{"alt":577,"src":578},"Skewers of peanut-crusted grilled beef over charcoal with raw onion rings and tomato wedges","\u002Fimages\u002Frecipes\u002Fagashe\u002Fhero.jpg",{"alt":577,"src":580},"\u002Fimages\u002Frecipes\u002Fagashe\u002Fhero-16x9.jpg",{"alt":577,"src":582},"\u002Fimages\u002Frecipes\u002Fagashe\u002Fhero-1x1.jpg",{"alt":577,"src":584},"\u002Fimages\u002Frecipes\u002Fagashe\u002Fhero-4x3.jpg",[560,586,587,588,589,590,591],"agashi","peanut crust","grilled beef","sudanese street food","suya","dakwa",{"slug":593,"title":594,"shortTitle":595,"nativeName":596,"countrySlug":522,"baseServings":565,"prepMinutes":597,"cookMinutes":598,"restMinutes":599,"difficulty":566,"course":600,"diet":602,"mainIngredients":603,"images":608,"keywords":618,"publishedAt":552,"updatedAt":552,"authorSlug":553},"sudanese-basbousa","Basbousa (Sudanese Semolina Cake in Lemon Syrup)","Basbousa","بسبوسة",20,40,90,[601],"dessert",[528],[604,605,606,607],"semolina","yogurt","butter","coconut",[609,612,614,616],{"alt":610,"src":611},"Golden semolina cake cut into diamonds in a tin, each piece topped with a peanut and glossy with syrup","\u002Fimages\u002Frecipes\u002Fsudanese-basbousa\u002Fhero.jpg",{"alt":610,"src":613},"\u002Fimages\u002Frecipes\u002Fsudanese-basbousa\u002Fhero-16x9.jpg",{"alt":610,"src":615},"\u002Fimages\u002Frecipes\u002Fsudanese-basbousa\u002Fhero-1x1.jpg",{"alt":610,"src":617},"\u002Fimages\u002Frecipes\u002Fsudanese-basbousa\u002Fhero-4x3.jpg",[619,620,621,622,623,624],"basbousa","semolina cake","sudanese dessert","syrup cake","coconut semolina","cardamom syrup",{"slug":626,"title":627,"shortTitle":628,"nativeName":629,"countrySlug":522,"baseServings":630,"prepMinutes":597,"cookMinutes":9,"restMinutes":631,"difficulty":566,"course":632,"diet":634,"mainIngredients":635,"images":637,"keywords":647,"publishedAt":552,"updatedAt":552,"authorSlug":553},"gongolez","Gongolez (Sudanese Baobab Fruit Drink)","Gongolez","قنقليز",6,240,[633],"drink",[528,529,530,531,532],[636],"cardamom",[638,641,643,645],{"alt":639,"src":640},"Tall glass of cloudy white baobab drink over ice, with a cracked baobab pod and pale pulp beside it","\u002Fimages\u002Frecipes\u002Fgongolez\u002Fhero.jpg",{"alt":639,"src":642},"\u002Fimages\u002Frecipes\u002Fgongolez\u002Fhero-16x9.jpg",{"alt":639,"src":644},"\u002Fimages\u002Frecipes\u002Fgongolez\u002Fhero-1x1.jpg",{"alt":639,"src":646},"\u002Fimages\u002Frecipes\u002Fgongolez\u002Fhero-4x3.jpg",[626,648,649,650,651,652,653],"baobab drink","tabaldi","sudanese drink","ramadan drink","bouye","iftar",{"slug":655,"title":656,"shortTitle":657,"nativeName":658,"countrySlug":522,"baseServings":431,"prepMinutes":597,"cookMinutes":597,"difficulty":566,"course":659,"diet":660,"mainIngredients":661,"images":666,"keywords":676,"publishedAt":552,"updatedAt":552,"authorSlug":553},"kamounia","Kamounia (Sudanese Cumin Liver and Lung Fry)","Kamounia","كمونية",[526],[531,530,570,532],[662,663,664,665],"cumin","onion","tomato","garlic",[667,670,672,674],{"alt":668,"src":669},"Dark browned pieces of cumin-coated lamb liver and lung in a steel pan with chilli and lemon","\u002Fimages\u002Frecipes\u002Fkamounia\u002Fhero.jpg",{"alt":668,"src":671},"\u002Fimages\u002Frecipes\u002Fkamounia\u002Fhero-16x9.jpg",{"alt":668,"src":673},"\u002Fimages\u002Frecipes\u002Fkamounia\u002Fhero-1x1.jpg",{"alt":668,"src":675},"\u002Fimages\u002Frecipes\u002Fkamounia\u002Fhero-4x3.jpg",[655,662,677,678,548,679],"lamb liver","offal","quick fry",{"slug":681,"title":682,"shortTitle":683,"nativeName":684,"countrySlug":522,"baseServings":431,"prepMinutes":597,"cookMinutes":564,"restMinutes":685,"difficulty":524,"course":686,"diet":688,"mainIngredients":689,"images":691,"keywords":701,"publishedAt":552,"updatedAt":552,"authorSlug":553},"kisra","Kisra (Sudanese Fermented Sorghum Crepe)","Kisra","كسرة",1440,[687],"bread",[528,529,530,531,532],[473,690],"yeast",[692,695,697,699],{"alt":693,"src":694},"Stack of thin pale Sudanese kisra sheets folded on a woven tray beside a bowl of stew","\u002Fimages\u002Frecipes\u002Fkisra\u002Fhero.jpg",{"alt":693,"src":696},"\u002Fimages\u002Frecipes\u002Fkisra\u002Fhero-16x9.jpg",{"alt":693,"src":698},"\u002Fimages\u002Frecipes\u002Fkisra\u002Fhero-1x1.jpg",{"alt":693,"src":700},"\u002Fimages\u002Frecipes\u002Fkisra\u002Fhero-4x3.jpg",[681,702,703,704,705,706],"sorghum flatbread","fermented bread","sudanese bread","injera","gluten-free flatbread",{"slug":708,"title":709,"shortTitle":710,"nativeName":711,"countrySlug":522,"baseServings":431,"prepMinutes":712,"cookMinutes":599,"difficulty":524,"course":713,"diet":714,"mainIngredients":715,"images":719,"keywords":729,"publishedAt":552,"updatedAt":552,"authorSlug":553},"mullah-waika","Mullah Waika (Sudanese Dried Okra Stew)","Mullah Waika","ملاح ويكة",15,[526],[531,530,570,532],[716,717,663,718],"okra","lamb","tomato-paste",[720,723,725,727],{"alt":721,"src":722},"Glossy dark red Sudanese okra stew with chunks of lamb, trailing in a thread from a raised spoon","\u002Fimages\u002Frecipes\u002Fmullah-waika\u002Fhero.jpg",{"alt":721,"src":724},"\u002Fimages\u002Frecipes\u002Fmullah-waika\u002Fhero-16x9.jpg",{"alt":721,"src":726},"\u002Fimages\u002Frecipes\u002Fmullah-waika\u002Fhero-1x1.jpg",{"alt":721,"src":728},"\u002Fimages\u002Frecipes\u002Fmullah-waika\u002Fhero-4x3.jpg",[730,731,732,733,734,735],"mullah waika","weika","dried okra","sudanese stew","okra powder","lamb stew",{"slug":737,"title":738,"shortTitle":739,"nativeName":740,"countrySlug":522,"baseServings":431,"prepMinutes":712,"cookMinutes":597,"restMinutes":597,"difficulty":566,"course":741,"diet":744,"mainIngredients":745,"images":749,"keywords":759,"publishedAt":552,"updatedAt":552,"authorSlug":553},"salata-aswad","Salata Aswad (Sudanese Fried Aubergine and Peanut Salad)","Salata Aswad","سلطة أسود",[742,743],"appetizer","side",[528,530],[746,747,605,748],"eggplant","peanut-butter","lemon",[750,753,755,757],{"alt":751,"src":752},"Bowl of creamy pale Sudanese aubergine and peanut salad topped with green chilli and oil","\u002Fimages\u002Frecipes\u002Fsalata-aswad\u002Fhero.jpg",{"alt":751,"src":754},"\u002Fimages\u002Frecipes\u002Fsalata-aswad\u002Fhero-16x9.jpg",{"alt":751,"src":756},"\u002Fimages\u002Frecipes\u002Fsalata-aswad\u002Fhero-1x1.jpg",{"alt":751,"src":758},"\u002Fimages\u002Frecipes\u002Fsalata-aswad\u002Fhero-4x3.jpg",[760,761,762,763,764,765],"salata aswad","aubergine salad","peanut butter","sudanese salad","eggplant dip","mezze",{"slug":767,"title":768,"shortTitle":769,"nativeName":770,"countrySlug":522,"baseServings":431,"prepMinutes":712,"cookMinutes":712,"difficulty":566,"course":771,"diet":772,"mainIngredients":773,"images":775,"keywords":785,"publishedAt":552,"updatedAt":552,"authorSlug":553},"shaiyah","Shaiyah (Sudanese Quick-Fried Spiced Beef)","Shaiyah","شية",[526],[531,530,570,532],[573,663,774],"black-pepper",[776,779,781,783],{"alt":777,"src":778},"Seared strips of peppery Sudanese beef with softened onion in a black cast-iron 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