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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":503,"pronunciation":527,"substitutions":528,"slug":545,"title":546,"shortTitle":547,"nativeName":547,"countrySlug":548,"region":549,"baseServings":433,"prepMinutes":431,"cookMinutes":550,"restMinutes":551,"difficulty":552,"course":553,"diet":556,"mainIngredients":560,"images":561,"keywords":571,"publishedAt":578,"updatedAt":578,"authorSlug":579,"summary":580,"localeSlug":545,"alternates":581},[394,397,400,403,406],{"answer":395,"question":396},"Yaji is a dry Nigerian spice rub built on ground defatted peanut, usually from kuli-kuli cake, mixed with cayenne or dried chilli, ground ginger, garlic powder, onion powder and salt. Individual makers add cloves, African nutmeg or bouillon powder in proportions they keep to themselves. It is sold ready-made as suya spice or suya pepper in African grocers.","What is yaji made of?",{"answer":398,"question":399},"The peanut was ground too far and released its oil, turning the rub greasy so it slides rather than clings. Use defatted kuli-kuli if you can find it, or blot roasted peanuts and pulse them in short bursts to a dry, sandy powder. Patting the beef dry before you spice it also helps the rub adhere.","Why does my suya spice fall off the meat?",{"answer":401,"question":402},"Yes. Lay the skewers on a rack over a tray and grill under maximum heat about 10 cm from the element, two to three minutes a side, until the edges are dark and slightly frilled. You get real charring but none of the wood smoke, which is the one thing an indoor oven cannot reproduce.","Can I cook suya in the oven?",{"answer":404,"question":405},"Roadside suya in northern Nigeria is genuinely hot, and the vendor usually asks how much yaji you want on top. Because the heat comes from a dry rub you control, you can dial it down by cutting the cayenne in half without changing anything else — the peanut, ginger and onion still give the blend its character.","Is suya very hot?",{"answer":407,"question":408},"Something lean and tender enough for fast cooking: sirloin, top round, rump or flank all work. Fatty or heavily worked cuts are wrong here, because the slices are cooked for only a few minutes and connective tissue has no time to break down. Slice across the grain and no thicker than about 3 mm.","What cut of beef should I use?",[410,411,412,413,414,415],"Freeze the beef for 30 to 40 minutes before slicing. Semi-frozen meat lets you cut the 3 mm slices this needs with an ordinary knife.","Press the slices flat along the skewer rather than bunching them up — bunched meat steams in its own moisture and never chars.","If you grind your own peanuts, blot them hard between kitchen paper first and pulse in short bursts, stopping before the oil comes out.","Keep half the yaji back for after grilling. Spice cooked onto the meat tastes deep; spice added at the end tastes sharp, and you want both.","Cook the skewers hot and fast, two or three minutes a side at most. Suya is thin meat cooked quickly, not barbecue.","Soak wooden skewers for 20 minutes so the exposed ends do not catch fire before the meat is done.","🍢","Suya is beef sliced thin, rubbed with a dry peanut-based spice called yaji and grilled fast over open coals until the edges char. The rub is the whole dish: roasted groundnuts ground to a powder that clings to the meat, cut with cayenne, ginger, garlic and onion powder, so the flavour lands nutty first, then hot, then savoury. Because the slices are thin the outside crisps while the inside stays juicy, and a second dusting of yaji goes on after grilling so the raw spice hits your tongue directly. It is eaten off the skewer with sliced raw onion and tomato, standing up, late, usually with something cold.","Suya belongs to the Hausa north, where the mai suya — the suya man — works a grill of glowing wood coals from late afternoon until the meat runs out. The trade is specialised and largely hereditary: sourcing the cut, slicing it, threading it flat onto long skewers, judging the fire, and mixing a house yaji whose exact ratio is not shared. Spice blends differ from stall to stall and from town to town, which is why regulars are loyal to a particular grill rather than to suya in general.\n\nThe backbone of yaji is kuli-kuli, a hard cake made from groundnut paste after most of the oil has been pressed out, then ground to a powder. Using defatted peanut rather than plain ground nuts matters, because ordinary peanuts release oil when milled and turn the rub into a paste that slides off the meat instead of adhering to it. Around that go dried chilli, ginger, garlic, onion powder, a little clove or African nutmeg depending on the maker, and salt. The blend travelled south with traders and migrants and is now sold in Lagos supermarkets, spread onto chicken, ram, gizzards, fish and even chips, but its home remains the northern roadside.\n\nThe method has a religious and practical logic to it as well. Suya is halal food from a majority-Muslim region, cooked in the open where anyone can see the meat, and it functions as evening street food rather than a household dish — very few Nigerians make it at home, though plenty could. What a domestic kitchen cannot supply is the fire: a wood-coal grill runs hotter and drier than most home equipment and gives a smokiness that a hot pan simply does not. Grilling over charcoal gets you most of the way; a very hot oven grill gets you most of the flavour and none of the smoke, which is a trade worth making on a weeknight.","Grilled suya is best within minutes and goes leathery within the hour, so grill to order rather than in advance. The yaji itself keeps 3 months in a sealed jar away from light, and it is worth making a triple batch since the grinding is the only fiddly part. Raw spiced meat can sit covered in the fridge for up to 24 hours and improves for it. Leftover cooked skewers are best repurposed: strip the meat, warm it briefly and fold it into fried rice or a sandwich rather than trying to revive the char.",[421,422,423,424],"Builds yaji from scratch with defatted peanut, so the rub grips the meat instead of sliding off in the heat.","Slices and threads the beef the way a mai suya does, flat and thin, which is what lets it char without drying.","Splits the spice into a marinade dose and a finishing dose, exactly as it is done at the grill.","Gives honest oven and pan methods for cooks without charcoal, and says what each one loses.",[426,427,428,429],"Charcoal grill, or an oven grill with a rack","Long flat skewers","Spice grinder or small food processor","Sharp knife",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},30,11,4,920,42,480,[438],"Thick rings of raw onion, sliced tomato, shredded cabbage and a wedge of lime, with extra yaji in a saucer.",[440,443,446],{"name":441,"description":442},"Suya chicken","Thigh meat cut into strips and given the same treatment, popular in Lagos bars. It takes the rub well and stays juicier than breast, which dries out before it colours.",{"name":444,"description":445},"Balangu","A northern relative grilled in chunks rather than thin slices, seasoned mainly with salt and finished with yaji at the table. Meatier and less spice-forward.",{"name":447,"description":448},"Yaji everything","The spice mix used well beyond skewers: dusted over grilled fish, roast potatoes, fried plantain, popcorn or chips. Sold ready-made in Nigerian shops as suya pepper.",[450,455,459,464,468,472,476,479,482,486,489,493,496,500],{"qty":451,"name":452,"unit":453,"group":454},700,"beef sirloin or top round, in one piece","g","For the skewers",{"qty":456,"name":457,"unit":458,"group":454},2,"groundnut oil","tbsp",{"qty":460,"ref":461,"name":462,"unit":453,"group":463},100,"peanuts","kuli-kuli, or roasted unsalted peanuts","For the yaji",{"qty":456,"ref":465,"name":466,"note":467,"unit":458,"group":463},"chili-flakes","cayenne or ground dried chilli","use 1 tbsp for moderate heat",{"qty":469,"ref":470,"name":471,"unit":458,"group":463},1,"ginger","ground ginger",{"qty":456,"ref":473,"name":474,"unit":475,"group":463},"garlic","garlic powder","tsp",{"qty":456,"ref":477,"name":478,"unit":475,"group":463},"onion","onion powder",{"qty":469,"ref":480,"name":481,"unit":458,"group":463},"paprika","sweet paprika",{"qty":469,"ref":483,"name":484,"unit":485,"group":463,"optional":8},"cloves","ground cloves","pinch",{"qty":487,"name":488,"unit":475,"group":463},1.5,"fine salt",{"qty":469,"ref":477,"name":490,"unit":491,"group":492},"large onion, in thick rings","piece","To serve",{"qty":456,"ref":494,"name":495,"unit":491,"group":492},"tomato","tomatoes, sliced",{"qty":497,"ref":498,"name":499,"unit":453,"group":492,"optional":8},150,"cabbage","white cabbage, finely shredded",{"qty":469,"ref":501,"name":502,"unit":491,"group":492},"lime","lime, in wedges",[504,508,512,516,519,524],{"tip":505,"text":506,"title":507},"Rub a pinch between your fingers. It should feel like coarse flour, never like marzipan.","Grind the kuli-kuli or peanuts in short pulses to a dry, sandy powder, stopping the moment it starts to look damp. Tip it into a bowl and stir in the cayenne, ground ginger, garlic and onion powder, paprika, cloves and salt. Split the mixture into two equal portions.","Mix the yaji",{"text":509,"title":510,"timerSeconds":511},"Freeze the beef for 30 to 40 minutes until firm at the edges, then slice it across the grain into strips about 3 mm thick and 8 cm long. Pat every slice dry with kitchen paper so the spice has something to grip.","Slice the beef thin",2100,{"text":513,"title":514,"timerSeconds":515},"Toss the beef with the groundnut oil, then work in the first portion of yaji until each strip is evenly coated and slightly tacky. Cover and rest in the fridge for 45 minutes so the spice hydrates and takes hold.","Spice and rest",2700,{"text":517,"title":518},"Thread the strips onto skewers in long flat folds, pressing each piece down against the last so the meat lies in a single layer along the stick. Leave no thick bunches — they will steam instead of char.","Thread the skewers",{"tip":520,"text":521,"title":522,"timerSeconds":523},"Thin meat goes from juicy to leathery in under a minute. Pull the skewers the moment the edges colour.","Set the skewers over hot charcoal, or under an oven grill on maximum about 10 cm from the element. Cook 2 to 3 minutes a side, until the edges are dark brown and frilled, the surface looks dry and a little blistered, and fat is sizzling audibly.","Grill hard and fast",300,{"text":525,"title":526},"Sprinkle the second portion of yaji generously over the hot skewers so the raw spice sticks to the surface. Pile them onto a board or a sheet of paper with the onion rings, tomato, cabbage and lime, and eat straight away with extra yaji on the side.","Dust and serve","SOO-yah",[529,533,537,541],{"note":530,"swap":531,"original":532},"The everyday home substitute. Grind too far and the oil releases and the rub turns to paste, so stop while it is still a coarse powder.","Roasted unsalted peanuts, blotted and ground in short pulses","Kuli-kuli (defatted groundnut cake)",{"note":534,"swap":535,"original":536},"All are grilled as suya in Nigeria. Chicken needs an extra minute a side, fish needs a wire basket and a gentler hand.","Chicken thigh, lamb leg, or firm fish fillet","Beef sirloin or top round",{"note":538,"swap":539,"original":540},"You keep the char and lose the woodsmoke. A pinch of smoked paprika in the yaji covers some of the gap without pretending to replace it.","Oven grill on maximum, or a ridged cast-iron pan","Charcoal grill",{"note":542,"swap":543,"original":544},"For nut allergies. The texture and clinging power work; the specific roasted groundnut flavour is what makes suya taste like suya, so treat this as a different skewer.","Toasted sunflower seeds, ground the same way","Peanuts entirely","suya","Suya (Nigerian Peanut-Spiced Beef Skewers)","Suya","nigeria","Northern Nigeria",12,45,"easy",[554,555],"street-food","appetizer",[557,558,559],"gluten-free","dairy-free","halal-friendly",[461,470,477,494],[562,565,567,569],{"alt":563,"src":564},"Charred beef suya skewers dusted with red peanut spice, served with raw onion rings and tomato slices","\u002Fimages\u002Frecipes\u002Fsuya\u002Fhero.jpg",{"alt":563,"src":566},"\u002Fimages\u002Frecipes\u002Fsuya\u002Fhero-16x9.jpg",{"alt":563,"src":568},"\u002Fimages\u002Frecipes\u002Fsuya\u002Fhero-4x3.jpg",{"alt":563,"src":570},"\u002Fimages\u002Frecipes\u002Fsuya\u002Fhero-1x1.jpg",[545,572,573,574,575,576,577],"yaji","nigerian street food","beef skewers","hausa","peanut spice","grilled beef","2026-08-20","dishroute-kitchen","Paper-thin beef pressed onto skewers, coated in yaji — a ground peanut, chilli and ginger rub — and grilled hard, then dusted again and served with raw onion and tomato.",{"en":582},"\u002Frecipe\u002Fsuya",{"items":584,"total":743,"page":469,"limit":851,"hasMore":852},[585,619,651,680,708,736,764,788,813,841],{"slug":586,"title":587,"shortTitle":588,"nativeName":589,"countrySlug":548,"baseServings":433,"prepMinutes":590,"cookMinutes":591,"restMinutes":592,"difficulty":552,"course":593,"diet":596,"mainIngredients":600,"images":602,"keywords":612,"publishedAt":578,"updatedAt":578,"authorSlug":579},"akara","Akara (Nigerian Fried Bean Fritters)","Akara","Àkàrà",40,25,120,[594,595],"breakfast","snack",[597,598,557,558,599,559],"vegan","vegetarian","nut-free",[477,601],"scotch-bonnet",[603,606,608,610],{"alt":604,"src":605},"Golden-brown akara bean fritters draining on a wire rack, one broken open to show the light interior","\u002Fimages\u002Frecipes\u002Fakara\u002Fhero.jpg",{"alt":604,"src":607},"\u002Fimages\u002Frecipes\u002Fakara\u002Fhero-16x9.jpg",{"alt":604,"src":609},"\u002Fimages\u002Frecipes\u002Fakara\u002Fhero-4x3.jpg",{"alt":604,"src":611},"\u002Fimages\u002Frecipes\u002Fakara\u002Fhero-1x1.jpg",[586,613,614,615,616,617,618],"bean fritters","black-eyed peas","nigerian breakfast","kosai","pap","street food",{"slug":620,"title":621,"shortTitle":622,"nativeName":622,"countrySlug":548,"region":623,"baseServings":624,"prepMinutes":590,"cookMinutes":460,"difficulty":625,"course":626,"diet":628,"mainIngredients":629,"images":634,"keywords":644,"publishedAt":578,"updatedAt":578,"authorSlug":579},"ayamase","Ayamase (Ofada Green Pepper Stew)","Ayamase","South-West",6,"hard",[627],"main",[557,558,559],[630,631,632,633],"bell-pepper","green-chili","eggs","tripe",[635,638,640,642],{"alt":636,"src":637},"Dark green ayamase pepper stew with boiled eggs and tripe, spooned over speckled ofada rice","\u002Fimages\u002Frecipes\u002Fayamase\u002Fhero.jpg",{"alt":636,"src":639},"\u002Fimages\u002Frecipes\u002Fayamase\u002Fhero-16x9.jpg",{"alt":636,"src":641},"\u002Fimages\u002Frecipes\u002Fayamase\u002Fhero-4x3.jpg",{"alt":636,"src":643},"\u002Fimages\u002Frecipes\u002Fayamase\u002Fhero-1x1.jpg",[620,645,646,647,648,649,650],"ofada stew","green pepper stew","designer stew","yoruba","palm oil","ofada rice",{"slug":652,"title":653,"shortTitle":654,"nativeName":655,"countrySlug":548,"region":623,"baseServings":624,"prepMinutes":431,"cookMinutes":656,"difficulty":657,"course":658,"diet":660,"mainIngredients":661,"images":664,"keywords":674,"publishedAt":578,"updatedAt":578,"authorSlug":579},"efo-riro","Efo Riro (Yoruba Spinach and Pepper Stew)","Efo Riro","Ẹ̀fọ́ rírò",70,"medium",[627,659],"soup",[557,558,559],[662,630,601,663],"spinach","beef-chuck",[665,668,670,672],{"alt":666,"src":667},"Thick efo riro stew of dark greens in orange palm oil with chunks of beef and smoked fish","\u002Fimages\u002Frecipes\u002Fefo-riro\u002Fhero.jpg",{"alt":666,"src":669},"\u002Fimages\u002Frecipes\u002Fefo-riro\u002Fhero-16x9.jpg",{"alt":666,"src":671},"\u002Fimages\u002Frecipes\u002Fefo-riro\u002Fhero-4x3.jpg",{"alt":666,"src":673},"\u002Fimages\u002Frecipes\u002Fefo-riro\u002Fhero-1x1.jpg",[675,648,676,649,677,678,679],"efo riro","spinach stew","iru","nigerian stew","assorted meat",{"slug":681,"title":682,"shortTitle":683,"nativeName":684,"countrySlug":548,"baseServings":624,"prepMinutes":591,"cookMinutes":685,"difficulty":657,"course":686,"diet":687,"mainIngredients":688,"images":691,"keywords":701,"publishedAt":578,"updatedAt":578,"authorSlug":579},"nigerian-egusi-soup","Egusi Soup (Nigerian Melon Seed and Greens Stew)","Egusi Soup","Ọbẹ̀ efo elegusi",90,[659,627],[557,558],[689,662,601,690],"goat","dried-shrimp",[692,695,697,699],{"alt":693,"src":694},"Bowl of thick orange egusi soup with melon seed curds, goat meat and dark shredded greens","\u002Fimages\u002Frecipes\u002Fnigerian-egusi-soup\u002Fhero.jpg",{"alt":693,"src":696},"\u002Fimages\u002Frecipes\u002Fnigerian-egusi-soup\u002Fhero-16x9.jpg",{"alt":693,"src":698},"\u002Fimages\u002Frecipes\u002Fnigerian-egusi-soup\u002Fhero-4x3.jpg",{"alt":693,"src":700},"\u002Fimages\u002Frecipes\u002Fnigerian-egusi-soup\u002Fhero-1x1.jpg",[702,703,704,649,705,706,707],"egusi soup","melon seeds","nigerian soup","swallow","bitterleaf","west african",{"slug":709,"title":710,"shortTitle":711,"nativeName":712,"countrySlug":548,"region":623,"baseServings":433,"prepMinutes":713,"cookMinutes":714,"difficulty":657,"course":715,"diet":717,"mainIngredients":718,"images":720,"keywords":730,"publishedAt":578,"updatedAt":578,"authorSlug":579},"nigerian-pounded-yam","Iyan (Nigerian Pounded Yam Swallow)","Iyan","Iyán",15,35,[716],"side",[597,598,557,558,599,559],[719],"yam",[721,724,726,728],{"alt":722,"src":723},"Smooth white ball of Nigerian pounded yam on a plate beside a bowl of dark soup","\u002Fimages\u002Frecipes\u002Fnigerian-pounded-yam\u002Fhero.jpg",{"alt":722,"src":725},"\u002Fimages\u002Frecipes\u002Fnigerian-pounded-yam\u002Fhero-16x9.jpg",{"alt":722,"src":727},"\u002Fimages\u002Frecipes\u002Fnigerian-pounded-yam\u002Fhero-4x3.jpg",{"alt":722,"src":729},"\u002Fimages\u002Frecipes\u002Fnigerian-pounded-yam\u002Fhero-1x1.jpg",[731,732,705,733,734,648,735],"pounded yam","iyan","white yam","nigerian","fufu",{"slug":737,"title":738,"shortTitle":739,"nativeName":740,"countrySlug":548,"baseServings":624,"prepMinutes":741,"cookMinutes":742,"restMinutes":743,"difficulty":657,"course":744,"diet":745,"mainIngredients":746,"images":748,"keywords":758,"publishedAt":578,"updatedAt":578,"authorSlug":579},"nigerian-jollof-rice","Jollof Rice (Nigerian Tomato and Pepper Rice)","Jollof Rice","Jollof rice",20,75,10,[627],[557,558,559],[747,494,630,601],"rice",[749,752,754,756],{"alt":750,"src":751},"Pot of deep red Nigerian jollof rice with separate grains, sliced onion and fried plantain alongside","\u002Fimages\u002Frecipes\u002Fnigerian-jollof-rice\u002Fhero.jpg",{"alt":750,"src":753},"\u002Fimages\u002Frecipes\u002Fnigerian-jollof-rice\u002Fhero-16x9.jpg",{"alt":750,"src":755},"\u002Fimages\u002Frecipes\u002Fnigerian-jollof-rice\u002Fhero-4x3.jpg",{"alt":750,"src":757},"\u002Fimages\u002Frecipes\u002Fnigerian-jollof-rice\u002Fhero-1x1.jpg",[759,734,707,760,761,762,763],"jollof rice","one pot rice","scotch bonnet","party jollof","tomato rice",{"slug":765,"title":766,"shortTitle":767,"nativeName":768,"countrySlug":548,"baseServings":624,"prepMinutes":714,"cookMinutes":769,"restMinutes":592,"difficulty":552,"course":770,"diet":771,"mainIngredients":772,"images":773,"keywords":783,"publishedAt":578,"updatedAt":578,"authorSlug":579},"moi-moi","Moi Moi (Nigerian Steamed Bean Pudding)","Moi Moi","Mọ́í mọ́í",55,[716,594],[557,558,599,559],[630,477,632,601],[774,777,779,781],{"alt":775,"src":776},"Sliced orange moi moi bean pudding on a plate showing a quarter 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