[{"data":1,"prerenderedAt":908},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:trinidadian-bake-and-shark:en":392,"recipe:country:trinidad-and-tobago":636},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge 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":431,"serveWith":439,"variations":441,"ingredients":451,"instructions":551,"pronunciation":582,"substitutions":583,"slug":599,"title":600,"shortTitle":601,"nativeName":602,"countrySlug":603,"region":604,"baseServings":464,"prepMinutes":437,"cookMinutes":605,"restMinutes":606,"difficulty":607,"course":608,"diet":610,"mainIngredients":613,"images":614,"keywords":624,"publishedAt":631,"updatedAt":631,"authorSlug":632,"summary":633,"localeSlug":599,"alternates":634},[394,397,400,403,406],{"answer":395,"question":396},"Many shark species landed in the Caribbean are slow-breeding and assessed as threatened, and conservation campaigns have asked visitors to Trinidad to order bake and fish instead. Plenty of Maracas huts now offer kingfish or catfish for exactly that reason. The marinade and the fry work identically with any firm fish, so ordering or cooking the alternative costs you nothing.","Should I actually be eating shark?",{"answer":398,"question":399},"Chadon beni is culantro (Eryngium foetidum), a long serrated leaf that grows in the Caribbean and Latin America. It shares its aroma compounds with cilantro but is much stronger and holds up to heat far better. Cilantro is a workable substitute at roughly double the quantity, though the sauce will taste lighter and greener than the Trinidadian original.","What is chadon beni and can I use cilantro?",{"answer":401,"question":402},"Almost always oil temperature. Below about 170°C the dough absorbs oil before steam can build inside it, so it never inflates. Heat the oil to 180°C, test with a scrap of dough that should rise and sizzle immediately, and fry only two bakes at a time so the temperature does not crash. Under-proofed or over-rolled dough is the second most common cause.","Why did my bakes come out flat and greasy instead of puffed?",{"answer":404,"question":405},"You can, and Trinidadians do — that version is coconut bake, an oven bread usually made with grated coconut and eaten at breakfast. It will not puff into a hollow pocket, so split it horizontally and treat it like a bun. It is a genuinely traditional alternative, just a different bread rather than the same one cooked differently.","Can I bake the bake instead of frying it?",{"answer":407,"question":408},"Yes, and you should. Marinate the fish the night before, make both sauces up to five days ahead, and mix the dough in the morning for an afternoon fry. Only the frying itself has to happen at the last minute, and both bakes and fish are done inside twenty minutes once the oil is hot.","Can I prepare any of it ahead?",[410,411,412,413,414,415],"The oil for the bakes must be hot — around 180°C. Cooler oil soaks in and you get heavy, greasy discs instead of hollow puffed pockets.","Roll the bakes to about 1 cm and no thinner. Too thin and they crisp into crackers; too thick and the centre stays doughy.","Cut the fish into thin steaks, roughly 1.5 cm, so it cooks through before the crust goes dark. Thick chunks leave you with burnt outsides and raw middles.","Marinate overnight if you can. Four hours works, but the lime and chadon beni need time to get past the surface of dense fish.","Fry the fish in two batches. Crowding the pot drops the oil temperature and the coating turns soft instead of shattering.","Set out every condiment before you fry anything — the sandwich is assembled and eaten within a minute of coming out of the oil.","🦈","Bake and shark is a fried fish sandwich built on a bake — a yeasted round of dough dropped into hot oil until it balloons, then split open like a pocket. Inside goes a thin steak of fish marinated overnight in lime, garlic, thyme and chadon beni, dredged and fried until the crust crackles. What makes it Trinidadian is what happens after the sandwich is handed to you: you take it to a table lined with squeeze bottles and bowls and pile in chadon beni sauce, garlic sauce, tamarind, pepper sauce, shredded cabbage, cucumber and — yes — pineapple. The result is hot, sour, sweet, herbal and fiery in the same bite, and no two people build it the same way.","The sandwich belongs to one beach. Maracas Bay sits on Trinidad's north coast, reached by a winding road that climbs and drops through the Northern Range, and the row of painted huts above the sand has sold bake and shark to weekend beach traffic for decades. The drive is part of the ritual — the lookout stop for preserved fruit on the way over, the queue at the huts, the sandwich eaten standing up with sand still on your feet. Richard's is the stall most visitors are pointed toward, but locals argue about the huts the way people elsewhere argue about pizzerias, and the argument is mostly about the condiment bar rather than the fish.\n\nThe bake itself has a longer history than the sandwich. Fried bakes — sometimes called floats — are everyday Trinidadian bread, made in kitchens across the island and normally eaten with buljol, saltfish or smoked herring for breakfast. Shark was the cheap, abundant, coarse-grained fish that took a marinade well and held together in the fryer, so it was the obvious filling for a beach vendor working at volume. Put the two together and you get a snack that reads as street food but is really two ordinary home foods stacked.\n\nShark is now the uncomfortable part of the story, and it is worth being straight about it. Many shark species landed in the Caribbean are slow to reproduce and are assessed as threatened; conservation groups have pressed vendors and tourists to stop ordering it, and a number of huts and restaurants now sell bake and fish or bake and catfish instead, using kingfish, catfish, mahi-mahi or dolphinfish. This recipe is written for whatever firm, meaty fish you can source responsibly. The marinade, the fry and the condiment bar are the dish; the species is not.","This is a sandwich to eat immediately — the bake softens within twenty minutes of being filled. The parts keep better than the whole: fried fish holds 2 days refrigerated and re-crisps in a 200°C oven for 6–8 minutes, and bakes keep 2 days in a paper bag, revived in the same hot oven for 4 minutes. The chadon beni sauce keeps 5 days refrigerated and the tamarind sauce keeps 2 weeks. Raw marinated fish should not sit longer than 24 hours; the lime begins to firm and whiten the flesh.",[421,422,423,424],"A real overnight chadon beni marinade, so the fish is seasoned through the middle instead of only on the crust.","Bake dough with the hydration and rest it actually needs to puff into a hollow pocket rather than fry flat and greasy.","The condiment bar is treated as part of the recipe, with a chadon beni sauce and tamarind sauce you make from scratch.","Honest about shark: the method works with any firm fish, and the sourcing question is addressed rather than dodged.",[426,427,428,429,430],"Deep heavy pot or wok for frying","Cooking thermometer (or a scrap of dough for testing)","Rolling pin","Blender or mortar for the chadon beni sauce","Wire rack and slotted spoon",{"fat":432,"carbs":433,"fiber":434,"sugar":435,"sodium":436,"protein":437,"calories":438,"estimated":8},27,78,5,12,980,40,720,[440],"A cold beer or a bottle of sorrel, and a second sandwich for whoever said they only wanted a bite of yours.",[442,445,448],{"name":443,"description":444},"Bake and fish","The same sandwich made with kingfish or catfish, now sold at Maracas alongside the shark version and the option most conservation groups point people toward.",{"name":446,"description":447},"Buljol bake","The breakfast use of the same fried bake: split it open and fill it with buljol, salt cod flaked with tomato, onion, pepper and olive oil, no frying involved.",{"name":449,"description":450},"Coconut bake and shark","Swap the fried bake for a baked coconut bake — a dense, slightly sweet oven bread made with grated coconut. Less dramatic, considerably less oil.",[452,458,463,468,471,474,479,482,485,490,494,497,498,500,504,508,512,515,516,520,523,528,532,535,540,543,547],{"qty":453,"ref":454,"name":455,"unit":456,"group":457},700,"white-fish","shark or firm fish (kingfish, catfish, mahi-mahi), in 1.5 cm steaks","g","For the fish",{"qty":459,"ref":460,"name":461,"unit":462,"group":457},2,"lime","limes, juiced, plus wedges to serve","piece",{"qty":464,"ref":465,"name":466,"unit":467,"group":457},4,"garlic","garlic, crushed","clove",{"qty":464,"ref":469,"name":470,"unit":462,"group":457},"culantro","chadon beni (culantro) leaves, finely chopped",{"qty":459,"ref":472,"name":473,"unit":462,"group":457},"scallions","scallions, finely sliced",{"qty":475,"ref":476,"name":477,"unit":478,"group":457},1,"thyme","fresh thyme leaves","tsp",{"qty":475,"ref":480,"name":481,"unit":478,"group":457},"black-pepper","freshly ground black pepper",{"qty":483,"name":484,"unit":478,"group":457},1.5,"fine salt",{"qty":486,"ref":487,"name":488,"unit":456,"group":489},500,"flour","plain flour","For the bakes",{"qty":491,"ref":492,"name":493,"unit":456,"group":489},7,"yeast","instant yeast",{"qty":475,"name":495,"unit":496,"group":489},"sugar","tbsp",{"qty":483,"name":484,"unit":478,"group":489},{"qty":459,"name":499,"unit":496,"group":489},"neutral oil, plus about 1 litre for frying",{"qty":501,"name":502,"unit":503,"group":489},300,"warm water","ml",{"qty":505,"ref":487,"name":506,"unit":456,"group":507},120,"plain flour, for dredging","To fry",{"qty":509,"ref":510,"name":511,"unit":456,"group":507},30,"cornstarch","cornstarch, for dredging",{"qty":435,"ref":469,"name":513,"unit":462,"group":514},"chadon beni (culantro) leaves","Chadon beni sauce",{"qty":464,"ref":465,"name":465,"unit":467,"group":514},{"qty":517,"ref":518,"name":519,"unit":462,"group":514,"optional":8},0.5,"scotch-bonnet","scotch bonnet pepper, seeds removed",{"qty":464,"ref":521,"name":522,"unit":496,"group":514},"olive-oil","neutral or olive oil",{"qty":524,"ref":525,"name":526,"unit":456,"group":527},60,"tamarind","tamarind pulp","Tamarind sauce",{"qty":529,"ref":530,"name":531,"unit":496,"group":527},3,"brown-sugar","brown sugar",{"qty":475,"ref":533,"name":534,"unit":478,"group":527},"cumin","roasted ground geera (cumin)",{"qty":536,"ref":537,"name":538,"unit":462,"group":539},0.25,"pineapple","pineapple, in thin slices","At the condiment bar",{"qty":475,"ref":541,"name":542,"unit":462,"group":539},"cucumber","cucumber, thinly sliced",{"qty":544,"ref":545,"name":546,"unit":456,"group":539},200,"cabbage","cabbage, finely shredded",{"qty":548,"name":549,"unit":550,"group":539},null,"pepper sauce and ketchup","to taste",[552,556,560,564,567,571,575,579],{"tip":553,"text":554,"title":555},"Trinidadians clean fish with lime or vinegar water before seasoning — it takes the muddy edge off dense, oily flesh.","Rinse {qty:white-fish} of fish steaks in water with the juice of one lime, then pat dry. Rub with the garlic, chadon beni, scallions, thyme, black pepper, salt and the remaining lime juice, pressing the seasoning into both faces. Cover and refrigerate at least 4 hours, ideally overnight.","Season the fish the night before",{"text":557,"title":558,"timerSeconds":559},"Whisk the flour, yeast, sugar and salt in a bowl, rub in the 2 tablespoons of oil, then add the warm water and bring together into a soft, slightly tacky dough. Knead 6–8 minutes until it is smooth and springs back slowly when pressed. Cover and leave in a warm place for 1 hour, until doubled.","Mix and prove the bake dough",3600,{"tip":561,"text":562,"title":563},"Keep it slightly saltier and sharper than seems right on its own; inside a fried sandwich it needs to cut through the oil.","Blend the chadon beni leaves, garlic, scotch bonnet, oil, a pinch of salt and 4 tablespoons of water into a loose, vividly green sauce — it should pour off a spoon in a thick ribbon, not sit in a paste. Taste and sharpen with a squeeze of lime.","Make the chadon beni sauce",{"text":565,"title":566,"timerSeconds":501},"Simmer the tamarind pulp with the brown sugar, roasted geera, a pinch of salt and 150 ml water for 5 minutes, mashing with a spoon, then press through a sieve. You want a glossy, dark sauce with the consistency of runny honey — thin with water if it tightens.","Make the tamarind sauce",{"text":568,"title":569,"timerSeconds":570},"Knock the dough back and divide into 8 pieces. Roll each into a tight ball, then flatten with a rolling pin into a disc about 12 cm across and 1 cm thick. Lay them on a floured tray, cover with a cloth and rest 20 minutes — they should look slightly pillowy at the edges before they hit the oil.","Shape and rest the bakes",1200,{"tip":572,"text":573,"title":574},"A scrap of dough dropped in should surface and sizzle straight away. If it sinks and sits, the oil is too cool.","Heat the frying oil to 180°C in a deep pot. Slide in two bakes at a time and press them gently under the surface with a slotted spoon for the first few seconds; they should balloon within 30 seconds. Fry about 1 minute a side, until pale gold and hollow-sounding, then drain on a rack.","Fry the bakes",{"text":576,"title":577,"timerSeconds":578},"Mix the dredging flour and cornstarch with a good pinch of salt and pepper. Shake the marinade off each fish steak, press it firmly into the flour on both sides, and fry in the same oil for 3–4 minutes a side, until the crust is deep gold and a fork slides into the thickest part with no resistance. Work in two batches.","Dredge and fry the fish",240,{"text":580,"title":581},"Split each hot bake along one edge without cutting it in half, tuck in a piece of fish, then load it with shredded cabbage, cucumber, pineapple, chadon beni sauce, tamarind sauce and as much pepper sauce as you can defend. Eat immediately, while the bake is still crisp and steaming.","Build it and eat it standing up","BAKE an shark",[584,588,592,596],{"note":585,"swap":586,"original":587},"Increasingly what Trinidadian vendors themselves use, and it is sold openly as bake and fish. Choose something meaty that will not flake apart in the fryer.","Kingfish, catfish, mahi-mahi, swordfish or any firm white fish in thin steaks","Shark",{"note":589,"swap":590,"original":591},"Chadon beni is a long serrated leaf with the same flavour compounds as cilantro but far more concentrated and slightly more bitter. Latin American and Caribbean shops sell it as culantro or recao.","Cilantro, using roughly twice the volume","Chadon beni (culantro)",{"note":593,"swap":594,"original":595},"Scotch bonnet brings a fruity perfume as well as heat. Trinidadians usually add pepper at the condiment bar, so it is fine to keep it entirely optional.","Habanero, or a bottled Caribbean pepper sauce added at the table","Scotch bonnet",{"note":597,"swap":598,"original":527},"The homemade version is sharper and less sugary, but a good jarred chutney does the job when you have already made two other sauces.","Shop-bought tamarind chutney thinned with a spoon of water","trinidadian-bake-and-shark","Bake and Shark (Trinidadian Fried Shark in Fried Bread)","Bake and Shark","Bake and shark","trinidad-and-tobago","Maracas Bay, Trinidad",35,90,"medium",[609],"street-food",[611,612],"pescatarian","dairy-free",[454,487,469,460],[615,618,620,622],{"alt":616,"src":617},"Split fried bake stuffed with crisp fried fish, shredded cabbage, pineapple and bright green chadon beni sauce","\u002Fimages\u002Frecipes\u002Ftrinidadian-bake-and-shark\u002Fhero.jpg",{"alt":616,"src":619},"\u002Fimages\u002Frecipes\u002Ftrinidadian-bake-and-shark\u002Fhero-16x9.jpg",{"alt":616,"src":621},"\u002Fimages\u002Frecipes\u002Ftrinidadian-bake-and-shark\u002Fhero-1x1.jpg",{"alt":616,"src":623},"\u002Fimages\u002Frecipes\u002Ftrinidadian-bake-and-shark\u002Fhero-4x3.jpg",[625,626,627,628,629,630],"bake and shark","trinidad","maracas bay","fried fish sandwich","chadon beni","caribbean street food","2026-08-21","dishroute-kitchen","Maracas Bay in a napkin: fish steaks marinated in lime, garlic and chadon beni, fried crisp and packed into a hot puffed bake, then dressed at the condiment bar.",{"en":635},"\u002Frecipe\u002Ftrinidadian-bake-and-shark",{"items":637,"total":771,"page":475,"limit":906,"hasMore":907},[638,648,679,714,741,765,794,826,853,882],{"slug":599,"title":600,"shortTitle":601,"nativeName":602,"countrySlug":603,"region":604,"baseServings":464,"prepMinutes":437,"cookMinutes":605,"restMinutes":606,"difficulty":607,"course":639,"diet":640,"mainIngredients":641,"images":642,"keywords":647,"publishedAt":631,"updatedAt":631,"authorSlug":632},[609],[611,612],[454,487,469,460],[643,644,645,646],{"alt":616,"src":617},{"alt":616,"src":619},{"alt":616,"src":621},{"alt":616,"src":623},[625,626,627,628,629,630],{"slug":649,"title":650,"shortTitle":651,"nativeName":652,"countrySlug":603,"region":653,"baseServings":464,"prepMinutes":437,"cookMinutes":654,"restMinutes":524,"difficulty":655,"course":656,"diet":658,"mainIngredients":660,"images":662,"keywords":672,"publishedAt":631,"updatedAt":631,"authorSlug":632},"trinidadian-buss-up-shut","Buss Up Shut (Trinidadian Shredded Paratha Roti)","Buss Up Shut","Buss up shut \u002F paratha roti","Trinidad",25,"hard",[657],"bread",[659],"vegetarian",[487,661],"ghee",[663,666,668,670],{"alt":664,"src":665},"Mound of shredded buttery paratha roti beaten into soft ragged pieces beside a bowl of curry","\u002Fimages\u002Frecipes\u002Ftrinidadian-buss-up-shut\u002Fhero.jpg",{"alt":664,"src":667},"\u002Fimages\u002Frecipes\u002Ftrinidadian-buss-up-shut\u002Fhero-16x9.jpg",{"alt":664,"src":669},"\u002Fimages\u002Frecipes\u002Ftrinidadian-buss-up-shut\u002Fhero-1x1.jpg",{"alt":664,"src":671},"\u002Fimages\u002Frecipes\u002Ftrinidadian-buss-up-shut\u002Fhero-4x3.jpg",[673,674,675,676,677,678],"buss up shut","paratha roti","trinidad roti","tawa flatbread","ghee layers","caribbean indian bread",{"slug":680,"title":681,"shortTitle":682,"nativeName":683,"countrySlug":603,"region":684,"baseServings":464,"prepMinutes":685,"cookMinutes":686,"difficulty":687,"course":688,"diet":690,"mainIngredients":693,"images":697,"keywords":707,"publishedAt":631,"updatedAt":631,"authorSlug":632},"trinidadian-channa-and-aloo","Curry Channa and Aloo (Trinidadian Chickpea and Potato Curry)","Curry Channa and Aloo","Curry channa and aloo","Central Trinidad",15,50,"easy",[689],"main",[659,691,612,692],"vegan","gluten-free",[694,695,696,533,469],"chickpeas","potato","curry-powder",[698,701,703,705],{"alt":699,"src":700},"A pot of Trinidadian curry channa and aloo — golden chickpeas and soft potato chunks in thick rust-coloured gravy with chopped chadon beni","\u002Fimages\u002Frecipes\u002Ftrinidadian-channa-and-aloo\u002Fhero.jpg",{"alt":699,"src":702},"\u002Fimages\u002Frecipes\u002Ftrinidadian-channa-and-aloo\u002Fhero-16x9.jpg",{"alt":699,"src":704},"\u002Fimages\u002Frecipes\u002Ftrinidadian-channa-and-aloo\u002Fhero-1x1.jpg",{"alt":699,"src":706},"\u002Fimages\u002Frecipes\u002Ftrinidadian-channa-and-aloo\u002Fhero-4x3.jpg",[708,709,710,711,629,712,713],"channa and aloo","trinidad curry","chickpea potato curry","geera","roti shop","vegan curry",{"slug":715,"title":716,"shortTitle":717,"nativeName":718,"countrySlug":603,"region":719,"baseServings":464,"prepMinutes":605,"cookMinutes":437,"restMinutes":685,"difficulty":607,"course":720,"diet":721,"mainIngredients":722,"images":725,"keywords":735,"publishedAt":631,"updatedAt":631,"authorSlug":632},"trinidadian-curry-crab-and-dumpling","Curry Crab and Dumpling (Tobago Coconut Crab Curry)","Curry Crab and Dumpling","Curry crab and dumpling","Tobago",[689],[611,612],[723,724,696,469],"crab","coconut-milk",[726,729,731,733],{"alt":727,"src":728},"Bowl of Tobago curry crab, orange crab halves in thick yellow coconut curry with boiled flour dumplings","\u002Fimages\u002Frecipes\u002Ftrinidadian-curry-crab-and-dumpling\u002Fhero.jpg",{"alt":727,"src":730},"\u002Fimages\u002Frecipes\u002Ftrinidadian-curry-crab-and-dumpling\u002Fhero-16x9.jpg",{"alt":727,"src":732},"\u002Fimages\u002Frecipes\u002Ftrinidadian-curry-crab-and-dumpling\u002Fhero-1x1.jpg",{"alt":727,"src":734},"\u002Fimages\u002Frecipes\u002Ftrinidadian-curry-crab-and-dumpling\u002Fhero-4x3.jpg",[736,737,738,626,739,629,740],"curry crab","dumpling","tobago","coconut curry","caribbean seafood",{"slug":742,"title":743,"shortTitle":744,"nativeName":744,"countrySlug":603,"region":653,"baseServings":464,"prepMinutes":605,"cookMinutes":745,"restMinutes":606,"difficulty":607,"course":746,"diet":747,"mainIngredients":748,"images":750,"keywords":760,"publishedAt":631,"updatedAt":631,"authorSlug":632},"trinidadian-doubles","Doubles (Trinidadian Curried Chickpeas in Fried Flatbread)","Doubles",65,[609],[659,691,612],[694,487,749,696,525,469],"turmeric",[751,754,756,758],{"alt":752,"src":753},"Two soft turmeric-yellow fried baras folded around curried chickpeas with tamarind sauce dripping onto waxed paper","\u002Fimages\u002Frecipes\u002Ftrinidadian-doubles\u002Fhero.jpg",{"alt":752,"src":755},"\u002Fimages\u002Frecipes\u002Ftrinidadian-doubles\u002Fhero-16x9.jpg",{"alt":752,"src":757},"\u002Fimages\u002Frecipes\u002Ftrinidadian-doubles\u002Fhero-1x1.jpg",{"alt":752,"src":759},"\u002Fimages\u002Frecipes\u002Ftrinidadian-doubles\u002Fhero-4x3.jpg",[761,626,762,763,764,630,691],"doubles","bara","channa","curried chickpeas",{"slug":766,"title":767,"shortTitle":768,"nativeName":768,"countrySlug":603,"region":653,"baseServings":769,"prepMinutes":654,"cookMinutes":770,"restMinutes":771,"difficulty":607,"course":772,"diet":773,"mainIngredients":774,"images":777,"keywords":787,"publishedAt":631,"updatedAt":631,"authorSlug":632},"trinidadian-pelau","Pelau (Trinidadian Caramelised Chicken and Rice)","Pelau",6,55,10,[689],[612,692],[775,776,724,530,469],"chicken","rice",[778,781,783,785],{"alt":779,"src":780},"A heavy pot of Trinidadian pelau — dark caramel-browned chicken pieces buried in rice with pigeon peas and diced carrot","\u002Fimages\u002Frecipes\u002Ftrinidadian-pelau\u002Fhero.jpg",{"alt":779,"src":782},"\u002Fimages\u002Frecipes\u002Ftrinidadian-pelau\u002Fhero-16x9.jpg",{"alt":779,"src":784},"\u002Fimages\u002Frecipes\u002Ftrinidadian-pelau\u002Fhero-1x1.jpg",{"alt":779,"src":786},"\u002Fimages\u002Frecipes\u002Ftrinidadian-pelau\u002Fhero-4x3.jpg",[788,626,789,790,791,792,793],"pelau","burnt sugar chicken","pigeon peas","coconut rice","one pot","caribbean",{"slug":795,"title":796,"shortTitle":797,"nativeName":798,"countrySlug":603,"region":799,"baseServings":800,"prepMinutes":524,"cookMinutes":801,"restMinutes":802,"difficulty":655,"course":803,"diet":805,"mainIngredients":806,"images":810,"keywords":820,"publishedAt":631,"updatedAt":631,"authorSlug":632},"trinidadian-black-cake","Trinidadian Black Cake (Rum-Soaked Christmas Fruit Cake)","Trinidadian Black Cake","Black cake","Trinidad and Tobago",16,150,1440,[804],"dessert",[],[807,487,808,530,809],"raisins","butter","eggs",[811,814,816,818],{"alt":812,"src":813},"Thin slice of near-black Trinidadian rum fruit cake showing a dense moist crumb studded with soaked fruit","\u002Fimages\u002Frecipes\u002Ftrinidadian-black-cake\u002Fhero.jpg",{"alt":812,"src":815},"\u002Fimages\u002Frecipes\u002Ftrinidadian-black-cake\u002Fhero-16x9.jpg",{"alt":812,"src":817},"\u002Fimages\u002Frecipes\u002Ftrinidadian-black-cake\u002Fhero-1x1.jpg",{"alt":812,"src":819},"\u002Fimages\u002Frecipes\u002Ftrinidadian-black-cake\u002Fhero-4x3.jpg",[821,626,822,823,824,825],"black cake","christmas cake","rum fruit cake","burnt sugar","caribbean baking",{"slug":827,"title":828,"shortTitle":829,"nativeName":830,"countrySlug":603,"baseServings":769,"prepMinutes":654,"cookMinutes":686,"difficulty":607,"course":831,"diet":833,"mainIngredients":834,"images":837,"keywords":847,"publishedAt":631,"updatedAt":631,"authorSlug":632},"trinidadian-callaloo","Trinidadian Callaloo (Dasheen Leaf and Okra Soup)","Trinidadian Callaloo","Callaloo",[832],"soup",[612,692],[835,836,724,723],"taro","okra",[838,841,843,845],{"alt":839,"src":840},"Bowl of thick dark green Trinidadian callaloo made with dasheen leaves, okra and coconut milk, with crab claws","\u002Fimages\u002Frecipes\u002Ftrinidadian-callaloo\u002Fhero.jpg",{"alt":839,"src":842},"\u002Fimages\u002Frecipes\u002Ftrinidadian-callaloo\u002Fhero-16x9.jpg",{"alt":839,"src":844},"\u002Fimages\u002Frecipes\u002Ftrinidadian-callaloo\u002Fhero-1x1.jpg",{"alt":839,"src":846},"\u002Fimages\u002Frecipes\u002Ftrinidadian-callaloo\u002Fhero-4x3.jpg",[848,626,849,850,836,851,852],"callaloo","dasheen leaves","taro leaf soup","coconut milk","caribbean soup",{"slug":854,"title":855,"shortTitle":856,"nativeName":857,"countrySlug":603,"region":799,"baseServings":858,"prepMinutes":859,"cookMinutes":860,"restMinutes":685,"difficulty":687,"course":861,"diet":863,"mainIngredients":864,"images":867,"keywords":877,"publishedAt":631,"updatedAt":631,"authorSlug":632},"trinidadian-macaroni-pie","Trinidadian Macaroni Pie (Sliceable Baked Cheddar Macaroni)","Trinidadian Macaroni Pie","Macaroni pie",8,20,45,[862],"side",[659],[865,866,809],"pasta","cheddar",[868,871,873,875],{"alt":869,"src":870},"Square of Trinidadian macaroni pie lifted from the dish, dark cheddar crust on top and firm sliceable interior","\u002Fimages\u002Frecipes\u002Ftrinidadian-macaroni-pie\u002Fhero.jpg",{"alt":869,"src":872},"\u002Fimages\u002Frecipes\u002Ftrinidadian-macaroni-pie\u002Fhero-16x9.jpg",{"alt":869,"src":874},"\u002Fimages\u002Frecipes\u002Ftrinidadian-macaroni-pie\u002Fhero-1x1.jpg",{"alt":869,"src":876},"\u002Fimages\u002Frecipes\u002Ftrinidadian-macaroni-pie\u002Fhero-4x3.jpg",[878,626,879,880,866,881],"macaroni pie","sunday lunch","baked macaroni","caribbean side dish",{"slug":883,"title":884,"shortTitle":885,"nativeName":886,"countrySlug":603,"baseServings":464,"prepMinutes":859,"cookMinutes":860,"restMinutes":509,"difficulty":687,"course":887,"diet":888,"mainIngredients":890,"images":891,"keywords":901,"publishedAt":631,"updatedAt":631,"authorSlug":632},"trinidadian-stew-chicken","Trinidadian Stew Chicken (Browning Sugar Braised Chicken)","Trinidadian Stew Chicken","Stew chicken",[689],[612,692,889],"halal-friendly",[775,530,469,518],[892,895,897,899],{"alt":893,"src":894},"Pot of Trinidadian stew chicken, dark mahogany bone-in pieces in glossy brown gravy with onion and thyme","\u002Fimages\u002Frecipes\u002Ftrinidadian-stew-chicken\u002Fhero.jpg",{"alt":893,"src":896},"\u002Fimages\u002Frecipes\u002Ftrinidadian-stew-chicken\u002Fhero-16x9.jpg",{"alt":893,"src":898},"\u002Fimages\u002Frecipes\u002Ftrinidadian-stew-chicken\u002Fhero-1x1.jpg",{"alt":893,"src":900},"\u002Fimages\u002Frecipes\u002Ftrinidadian-stew-chicken\u002Fhero-4x3.jpg",[902,626,903,904,629,793,905],"stew chicken","browning sugar","green seasoning","braised chicken",24,false,1788563758073]