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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":482,"pronunciation":505,"substitutions":506,"slug":519,"title":520,"shortTitle":521,"nativeName":522,"countrySlug":523,"baseServings":524,"prepMinutes":525,"cookMinutes":526,"difficulty":527,"course":528,"diet":530,"mainIngredients":536,"images":537,"keywords":547,"publishedAt":555,"updatedAt":555,"authorSlug":556,"summary":557,"localeSlug":519,"alternates":558},[394,397,400,403,406],{"answer":395,"question":396},"Collard greens. The name is very widely translated as kale in English recipes and on menus, but the flat, broad, dark leaves sold as sukuma wiki in Kenyan markets are collards. Curly kale can be cooked the same way and tastes fine, though it stays drier and chewier and does not wilt down as smoothly.","Is sukuma wiki made from kale or collard greens?",{"answer":398,"question":399},"Two usual causes: overcooking, and skipping the onion. Long stewing concentrates the bitter compounds in brassicas, so keep the cook to a few minutes once the greens hit the pan. Sweetness from properly softened onion and a little tomato acidity are what balance collards, so a pan where the onion was rushed will taste sharper than it should.","Why did my greens turn out bitter?",{"answer":401,"question":402},"Yes, and many Kenyan households do. The most basic version is greens, onion, oil and salt, which tastes cleaner and more vegetal. Tomato adds moisture, acidity and colour; if you leave it out, add a squeeze of lemon at the end so the dish still has something to lift it.","Can I make sukuma wiki without tomatoes?",{"answer":404,"question":405},"Ugali is the standard partner, and the two are eaten together by hand — a pinch of ugali, dented with the thumb, scoops up the greens. It is also served alongside rice, chapati, grilled meat or a bean stew, and works as one of two or three sides on a Kenyan lunch plate.","What do I serve it with?",{"answer":407,"question":408},"Roughly to a quarter of their raw volume. A pan that looks absurdly overfull when the shredded leaves first go in will be a modest portion by the end, which is why you should add them in batches and hold back on salt until they have collapsed.","How much do the greens shrink?",[410,411,412,413,414,415],"Stack the leaves, roll them into a tight cigar and slice across into fine ribbons — thin shreds cook fast and stay bright.","Strip out the thick central ribs before shredding, or chop them separately and add them to the pan two minutes early.","Get the onions properly soft and edged with gold before the tomato goes in; pale, half-cooked onion leaves the dish tasting sharp.","Add only a small splash of water. Sukuma wiki is fried greens, not boiled ones, and a wet pan gives you soup at the bottom.","Season at the end, not the start — collards shrink dramatically and a pan salted while it is still full will taste over-salted once it collapses.","Wash the leaves thoroughly and shake them fairly dry; grit hides in the ribs and clinging water stalls the frying.","🥬","Sukuma wiki is shredded collard greens cooked down with onion and tomato in a few spoons of oil, and it is the most-eaten vegetable dish in Kenya by a wide margin. The flavour is direct: the mineral bitterness of the greens softened by sweet fried onion, cut with a little tomato acidity and salt, with nothing else claiming attention. Cooked well it stays deep green and keeps a slight chew, which is the difference between the dish as Kenyans make it and the grey, stewed greens the name sometimes conjures. It takes about a quarter of an hour, costs almost nothing, and its real purpose is to be scooped up with ugali alongside whatever else is on the table.","The name is a joke that stopped being funny because it is true. Sukuma wiki translates roughly as push the week or stretch the week, and that is the household arithmetic behind it: greens are the cheapest thing in the market, they grow in almost any patch of soil, and a bunch of them plus a tomato and an onion turns a pot of ugali into a meal when the money for meat has run out. In practice the dish now transcends its origin — it appears at wealthy tables and at roadside kibandas alike, and most Kenyans eat it several times a week regardless of budget.\n\nA point of near-universal confusion: sukuma wiki is not kale, despite being described that way in most English-language sources. The plant is collard greens, a flat, broad-leaved brassica sold in fat bundles at every market and shredded to a fine ribbon by the seller if you ask. Kale exists in Kenya and is sometimes cooked the same way, but the two have different textures, and a cook who grew up on collards will notice a kale substitution immediately.\n\nSmall-scale cultivation keeps the dish anchored to daily life. Collards are a backyard crop across the highlands and around Nairobi, harvested leaf by leaf rather than pulled whole, so a single plant feeds a household for months. The cooking itself is not fixed: some homes keep it to greens, onion and salt, some add tomato, some finish with a squeeze of lemon or a stock cube, and every family is quietly convinced their version is the correct one. What almost nobody does is cook the greens long. They go into hot fat, wilt fast, and come off the heat while they still taste like a vegetable.","Cooked greens keep 3 days in a covered container in the fridge and reheat well in a hot dry pan, which drives off the water they release overnight. The colour dulls with each reheat, so bright green is a first-day quality only. Do not freeze them: collards turn slimy and lose all texture on thawing. If you are cooking ahead deliberately, shred and wash the leaves in advance and store them dry in a bag, then the actual cooking takes ten minutes at dinner time.",[421,422,423,424],"Keeps the greens green — a short, hot cook rather than the long simmer that turns collards drab.","Builds the onion base properly first, which is where nearly all the flavour in this dish comes from.","Explains the collard-versus-kale confusion so you buy the right vegetable in the first place.","Scales to a big pot without changing the method, which is how it gets cooked in real Kenyan kitchens.",[426,427,428],"Large sauté pan or wok","Sharp knife","Colander",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},8,12,6,320,5,130,[437],"Ugali and a piece of grilled or stewed meat, with the greens used to pad out every mouthful.",[439,442,445],{"name":440,"description":441},"Sukuma wiki na nyama","Greens cooked with small pieces of beef browned first in the same pan, turning the side dish into the main one.",{"name":443,"description":444},"Managu and other indigenous greens","African nightshade, spider plant (saga) and amaranth (terere) are cooked the same way and are more bitter, more traditional and increasingly fashionable in Nairobi.",{"name":446,"description":447},"Coastal version with coconut","On the Swahili coast the greens are sometimes finished with a splash of thick coconut milk, which mellows the bitterness considerably.",[449,454,459,464,468,471,474,478],{"qty":450,"ref":451,"name":452,"unit":453},500,"collard-greens","collard greens, ribs removed and finely shredded","g",{"qty":455,"ref":456,"name":457,"unit":458},2,"olive-oil","vegetable or sunflower oil","tbsp",{"qty":460,"ref":461,"name":462,"unit":463},1,"onion","onion, halved and thinly sliced","piece",{"qty":455,"ref":465,"name":466,"unit":467,"optional":8},"garlic","garlic, finely chopped","clove",{"qty":455,"ref":469,"name":470,"unit":463},"tomato","ripe tomatoes, chopped",{"qty":460,"ref":472,"name":473,"unit":463,"optional":8},"green-chili","green chilli, sliced",{"qty":475,"name":476,"unit":477},60,"water","ml",{"qty":479,"name":480,"unit":481},null,"salt and a squeeze of lemon","to taste",[483,486,490,494,497,502],{"text":484,"title":485},"Wash the collard leaves well, pull out the thick central ribs, then stack, roll and slice them into ribbons no wider than a pencil. Drain them in a colander and shake off most of the water.","Prepare the greens",{"text":487,"title":488,"timerSeconds":489},"Heat the oil in a large pan over medium heat and cook the sliced onion for 6 to 7 minutes, stirring occasionally, until it is limp, translucent and just beginning to take colour at the edges. Add the garlic and chilli and give it 30 seconds more, until it smells sweet rather than raw.","Soften the onion",400,{"text":491,"title":492,"timerSeconds":493},"Tip in the chopped tomatoes and cook for about 4 minutes, pressing them with the spoon, until they slump into a rough sauce and you can see oil pooling at the edges of the pan. That separation is the sign the base is ready.","Cook down the tomato",240,{"text":495,"title":496},"Add the shredded collards a large handful at a time, turning each batch through the tomato base until it wilts and makes room for the next. The pan will look impossibly full at first and will be a third of that within two minutes.","Add the greens in batches",{"tip":498,"text":499,"title":500,"timerSeconds":501},"If the pan looks watery, raise the heat and stir for a minute; wet sukuma wiki tastes diluted.","Pour in the water, cover and cook for 5 minutes over medium heat, then uncover and let any liquid boil off. The greens should be glossy, still clearly green and tender with a slight bite — taste and add salt and a squeeze of lemon only now.","Braise briefly and season",300,{"text":503,"title":504},"Turn the greens into a bowl and serve immediately alongside ugali, rice or grilled meat. They are at their best straight from the pan, while the colour is bright and the edges of the onion are still distinguishable.","Serve hot","soo-KOO-mah WEE-kee",[507,511,515],{"note":508,"swap":509,"original":510},"Spring greens are the closest widely available match. Kale works but has a curlier, drier texture, and cavolo nero cooks softer and tastes sweeter.","Cavolo nero, spring greens or kale","Collard greens",{"note":512,"swap":513,"original":514},"A common shortcut in Kenyan kitchens when tomatoes are expensive or pale. Fry the paste for a minute so it darkens before the greens go in.","2 tbsp tomato paste loosened with water","Fresh tomato",{"note":516,"swap":517,"original":518},"Not vegetarian, but a spoonful of meat fat is how the dish is often enriched when nyama choma is on the same table.","Beef dripping or the fat rendered from grilled meat","Vegetable oil","sukuma-wiki","Sukuma Wiki (Kenyan Braised Collard Greens)","Sukuma Wiki","Sukuma wiki","kenya",4,10,15,"easy",[529],"side",[531,532,533,534,535],"vegan","vegetarian","gluten-free","dairy-free","nut-free",[451,461,469],[538,541,543,545],{"alt":539,"src":540},"Pan of shredded dark green collard greens braised with onion and tomato, served beside white ugali","\u002Fimages\u002Frecipes\u002Fsukuma-wiki\u002Fhero.jpg",{"alt":539,"src":542},"\u002Fimages\u002Frecipes\u002Fsukuma-wiki\u002Fhero-16x9.jpg",{"alt":539,"src":544},"\u002Fimages\u002Frecipes\u002Fsukuma-wiki\u002Fhero-4x3.jpg",{"alt":539,"src":546},"\u002Fimages\u002Frecipes\u002Fsukuma-wiki\u002Fhero-1x1.jpg",[548,549,550,551,552,553,554],"sukuma wiki","collard greens","kenyan vegetables","braised greens","east african side dish","ugali side","cheap vegetarian","2026-08-20","dishroute-kitchen","Finely shredded collard greens fried with onion and tomato until glossy and just tender, seasoned with little more than salt — the vegetable side that appears at almost every Kenyan meal.",{"en":559},"\u002Frecipe\u002Fsukuma-wiki",{"items":561,"total":525,"page":460,"limit":838,"hasMore":839},[562,594,626,656,682,712,741,772,801,811],{"slug":563,"title":564,"shortTitle":565,"nativeName":566,"countrySlug":523,"region":567,"baseServings":432,"prepMinutes":568,"cookMinutes":569,"restMinutes":570,"difficulty":527,"course":571,"diet":573,"mainIngredients":574,"images":577,"keywords":587,"publishedAt":555,"updatedAt":555,"authorSlug":556},"githeri","Githeri (Kenyan Maize and Bean Stew)","Githeri","Gĩtheri","Central Kenya",20,120,480,[572],"main",[531,532,533,534,535],[575,576,461,469],"corn","potato",[578,581,583,585],{"alt":579,"src":580},"Bowl of githeri with maize kernels, red beans and potato chunks in a thick tomato base, topped with coriander","\u002Fimages\u002Frecipes\u002Fgitheri\u002Fhero.jpg",{"alt":579,"src":582},"\u002Fimages\u002Frecipes\u002Fgitheri\u002Fhero-16x9.jpg",{"alt":579,"src":584},"\u002Fimages\u002Frecipes\u002Fgitheri\u002Fhero-4x3.jpg",{"alt":579,"src":586},"\u002Fimages\u002Frecipes\u002Fgitheri\u002Fhero-1x1.jpg",[563,588,589,590,591,592,593],"maize and beans","kikuyu food","kenyan one pot","vegan stew","muthokoi","budget meal",{"slug":595,"title":596,"shortTitle":597,"nativeName":598,"countrySlug":523,"baseServings":430,"prepMinutes":599,"cookMinutes":600,"restMinutes":601,"difficulty":602,"course":603,"diet":605,"mainIngredients":606,"images":608,"keywords":618,"publishedAt":555,"updatedAt":555,"authorSlug":556},"kenyan-chapati","Kenyan Chapati (Soft Layered Flatbread)","Kenyan Chapati","Chapati",40,25,30,"medium",[604],"bread",[531,532,534,535],[607],"flour",[609,612,614,616],{"alt":610,"src":611},"Stack of golden brown Kenyan chapatis with dark blistered spots, one torn open to show thin layers","\u002Fimages\u002Frecipes\u002Fkenyan-chapati\u002Fhero.jpg",{"alt":610,"src":613},"\u002Fimages\u002Frecipes\u002Fkenyan-chapati\u002Fhero-16x9.jpg",{"alt":610,"src":615},"\u002Fimages\u002Frecipes\u002Fkenyan-chapati\u002Fhero-4x3.jpg",{"alt":610,"src":617},"\u002Fimages\u002Frecipes\u002Fkenyan-chapati\u002Fhero-1x1.jpg",[619,620,621,622,623,624,625],"kenyan chapati","chapo","layered flatbread","east african bread","soft chapati","laminated dough","chapati madondo",{"slug":627,"title":628,"shortTitle":629,"nativeName":629,"countrySlug":523,"baseServings":630,"prepMinutes":600,"cookMinutes":568,"restMinutes":631,"difficulty":527,"course":632,"diet":634,"mainIngredients":635,"images":638,"keywords":648,"publishedAt":555,"updatedAt":555,"authorSlug":556},"kenyan-mandazi","Mandazi (Coconut Cardamom Fried Dough)","Mandazi",16,90,[633],"snack",[532,534],[607,636,637],"coconut-milk","cardamom",[639,642,644,646],{"alt":640,"src":641},"Golden triangular Kenyan mandazi piled on a plate, one torn open to show the hollow airy centre","\u002Fimages\u002Frecipes\u002Fkenyan-mandazi\u002Fhero.jpg",{"alt":640,"src":643},"\u002Fimages\u002Frecipes\u002Fkenyan-mandazi\u002Fhero-16x9.jpg",{"alt":640,"src":645},"\u002Fimages\u002Frecipes\u002Fkenyan-mandazi\u002Fhero-4x3.jpg",{"alt":640,"src":647},"\u002Fimages\u002Frecipes\u002Fkenyan-mandazi\u002Fhero-1x1.jpg",[649,650,651,652,653,654,655],"mandazi","mahamri","swahili doughnut","coconut cardamom","kenyan snack","fried dough","chai time",{"slug":657,"title":658,"shortTitle":659,"nativeName":660,"countrySlug":523,"region":567,"baseServings":432,"prepMinutes":568,"cookMinutes":601,"difficulty":602,"course":661,"diet":662,"mainIngredients":663,"images":666,"keywords":676,"publishedAt":555,"updatedAt":555,"authorSlug":556},"mukimo","Mukimo (Kikuyu Green Mash with Maize and Beans)","Mukimo","Mũkimo",[529],[532,533,535],[576,575,664,665],"peas","spinach",[667,670,672,674],{"alt":668,"src":669},"Mound of pale green Kikuyu mukimo mash flecked with maize kernels and beans, a hollow of stew on top","\u002Fimages\u002Frecipes\u002Fmukimo\u002Fhero.jpg",{"alt":668,"src":671},"\u002Fimages\u002Frecipes\u002Fmukimo\u002Fhero-16x9.jpg",{"alt":668,"src":673},"\u002Fimages\u002Frecipes\u002Fmukimo\u002Fhero-4x3.jpg",{"alt":668,"src":675},"\u002Fimages\u002Frecipes\u002Fmukimo\u002Fhero-1x1.jpg",[657,677,589,678,679,680,681],"irio","green mashed potato","maize and beans mash","kenyan side dish","wedding food",{"slug":683,"title":684,"shortTitle":685,"nativeName":686,"countrySlug":523,"baseServings":430,"prepMinutes":687,"cookMinutes":688,"restMinutes":568,"difficulty":689,"course":690,"diet":692,"mainIngredients":693,"images":696,"keywords":706,"publishedAt":555,"updatedAt":555,"authorSlug":556},"mutura","Mutura (Kenyan Grilled Blood Sausage)","Mutura","Mũtura",45,70,"hard",[691],"street-food",[533,534,535],[694,695,461,472],"blood-sausage","ground-beef",[697,700,702,704],{"alt":698,"src":699},"Coil of charcoal-grilled Kenyan mutura sliced into dark coins on a wooden board with chilli salt","\u002Fimages\u002Frecipes\u002Fmutura\u002Fhero.jpg",{"alt":698,"src":701},"\u002Fimages\u002Frecipes\u002Fmutura\u002Fhero-16x9.jpg",{"alt":698,"src":703},"\u002Fimages\u002Frecipes\u002Fmutura\u002Fhero-4x3.jpg",{"alt":698,"src":705},"\u002Fimages\u002Frecipes\u002Fmutura\u002Fhero-1x1.jpg",[683,707,708,709,710,711,589],"kenyan blood sausage","street food","nairobi","offal","charcoal grilled sausage",{"slug":713,"title":714,"shortTitle":715,"nativeName":716,"countrySlug":523,"baseServings":432,"prepMinutes":568,"cookMinutes":631,"restMinutes":525,"difficulty":527,"course":717,"diet":718,"mainIngredients":720,"images":723,"keywords":733,"publishedAt":555,"updatedAt":555,"authorSlug":556},"nyama-choma","Nyama Choma (Kenyan Charcoal-Grilled Goat)","Nyama Choma","Nyama choma",[572],[533,534,719,535],"halal-friendly",[721,469,461,722],"goat","lime",[724,727,729,731],{"alt":725,"src":726},"Charcoal-grilled goat ribs chopped on a wooden board beside a bowl of tomato and onion kachumbari","\u002Fimages\u002Frecipes\u002Fnyama-choma\u002Fhero.jpg",{"alt":725,"src":728},"\u002Fimages\u002Frecipes\u002Fnyama-choma\u002Fhero-16x9.jpg",{"alt":725,"src":730},"\u002Fimages\u002Frecipes\u002Fnyama-choma\u002Fhero-4x3.jpg",{"alt":725,"src":732},"\u002Fimages\u002Frecipes\u002Fnyama-choma\u002Fhero-1x1.jpg",[734,735,736,737,738,739,740],"nyama choma","kenyan grilled goat","charcoal grilling","kachumbari","east african barbecue","goat ribs","mbuzi choma",{"slug":742,"title":743,"shortTitle":744,"nativeName":745,"countrySlug":523,"region":746,"baseServings":432,"prepMinutes":600,"cookMinutes":747,"restMinutes":525,"difficulty":602,"course":748,"diet":749,"mainIngredients":750,"images":754,"keywords":764,"publishedAt":555,"updatedAt":555,"authorSlug":556},"kenyan-pilau","Pilau (Kenyan Swahili Spiced Rice with Beef)","Pilau","Pilau ya nyama","Swahili Coast",75,[572],[534,535,719],[751,752,461,753,637],"beef-chuck","basmati-rice","cumin",[755,758,760,762],{"alt":756,"src":757},"Pot of brown Kenyan pilau rice with chunks of beef, whole cardamom pods and chopped coriander on top","\u002Fimages\u002Frecipes\u002Fkenyan-pilau\u002Fhero.jpg",{"alt":756,"src":759},"\u002Fimages\u002Frecipes\u002Fkenyan-pilau\u002Fhero-16x9.jpg",{"alt":756,"src":761},"\u002Fimages\u002Frecipes\u002Fkenyan-pilau\u002Fhero-4x3.jpg",{"alt":756,"src":763},"\u002Fimages\u002Frecipes\u002Fkenyan-pilau\u002Fhero-1x1.jpg",[765,766,767,768,769,770,771],"pilau","kenyan pilau","swahili rice","pilau masala","beef rice","coastal kenyan food","one pot rice",{"slug":773,"title":774,"shortTitle":775,"nativeName":776,"countrySlug":523,"region":777,"baseServings":524,"prepMinutes":568,"cookMinutes":601,"restMinutes":601,"difficulty":602,"course":778,"diet":779,"mainIngredients":781,"images":784,"keywords":794,"publishedAt":555,"updatedAt":555,"authorSlug":556},"samaki-wa-kupaka","Samaki wa Kupaka (Grilled Fish in Coconut Sauce)","Samaki wa Kupaka","Samaki wa kupaka","Mombasa",[572],[780,533,534,719],"pescatarian",[782,636,783,465],"white-fish","tamarind",[785,788,790,792],{"alt":786,"src":787},"Whole grilled fish glazed with thick orange coconut sauce, scattered with coriander and lime wedges","\u002Fimages\u002Frecipes\u002Fsamaki-wa-kupaka\u002Fhero.jpg",{"alt":786,"src":789},"\u002Fimages\u002Frecipes\u002Fsamaki-wa-kupaka\u002Fhero-16x9.jpg",{"alt":786,"src":791},"\u002Fimages\u002Frecipes\u002Fsamaki-wa-kupaka\u002Fhero-4x3.jpg",{"alt":786,"src":793},"\u002Fimages\u002Frecipes\u002Fsamaki-wa-kupaka\u002Fhero-1x1.jpg",[795,796,797,783,798,799,800],"samaki wa kupaka","swahili fish","coconut sauce","mombasa food","grilled fish","coastal kenyan",{"slug":519,"title":520,"shortTitle":521,"nativeName":522,"countrySlug":523,"baseServings":524,"prepMinutes":525,"cookMinutes":526,"difficulty":527,"course":802,"diet":803,"mainIngredients":804,"images":805,"keywords":810,"publishedAt":555,"updatedAt":555,"authorSlug":556},[529],[531,532,533,534,535],[451,461,469],[806,807,808,809],{"alt":539,"src":540},{"alt":539,"src":542},{"alt":539,"src":544},{"alt":539,"src":546},[548,549,550,551,552,553,554],{"slug":812,"title":813,"shortTitle":814,"nativeName":814,"countrySlug":523,"baseServings":524,"prepMinutes":455,"cookMinutes":568,"restMinutes":815,"difficulty":527,"course":816,"diet":817,"mainIngredients":818,"images":820,"keywords":830,"publishedAt":555,"updatedAt":555,"authorSlug":556},"kenyan-ugali","Ugali (Kenyan Maize Meal Staple)","Ugali",3,[529],[531,532,533,534,535],[819],"cornmeal",[821,824,826,828],{"alt":822,"src":823},"A smooth white dome of Kenyan ugali turned out on a plate beside a bowl of braised greens","\u002Fimages\u002Frecipes\u002Fkenyan-ugali\u002Fhero.jpg",{"alt":822,"src":825},"\u002Fimages\u002Frecipes\u002Fkenyan-ugali\u002Fhero-16x9.jpg",{"alt":822,"src":827},"\u002Fimages\u002Frecipes\u002Fkenyan-ugali\u002Fhero-4x3.jpg",{"alt":822,"src":829},"\u002Fimages\u002Frecipes\u002Fkenyan-ugali\u002Fhero-1x1.jpg",[831,832,833,834,835,836,837],"ugali","maize meal","kenyan staple","unga","east african food","cornmeal porridge","sima",24,false,1788563741804]