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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":435,"variations":437,"ingredients":447,"instructions":474,"pronunciation":496,"substitutions":497,"slug":510,"title":511,"shortTitle":512,"nativeName":513,"countrySlug":514,"region":515,"baseServings":516,"prepMinutes":517,"cookMinutes":518,"restMinutes":517,"difficulty":519,"course":520,"diet":522,"mainIngredients":527,"images":528,"keywords":538,"publishedAt":545,"updatedAt":545,"authorSlug":546,"summary":547,"localeSlug":510,"alternates":548},[394,397,400,403,406],{"answer":395,"question":396},"Two usual causes: unrinsed rice, which brings surface starch into the pot, and too much liquid. Rinse until the water runs clear, keep the liquid to about 1.5 times the volume of rice, and hold back the thick coconut cream until the end rather than boiling it with the grains from the start.","Why does my coconut rice come out sticky?",{"answer":398,"question":399},"They are the first and second pressings of the same grated coconut. The first squeeze, tui la kwanza, is rich and high in fat and behaves like cream. The second, tui la pili, is much thinner and closer to water. From a tin you can imitate this by lifting the set cream off the top and diluting what remains with water.","What is the difference between the thick and thin coconut milk?",{"answer":401,"question":402},"Yes. Use the thin coconut milk as the cooking liquid and set it going as normal, then fold in the thick cream after the cooker switches to warm and let it sit closed for five minutes. Adding the full-fat milk at the start tends to catch and scorch on a rice cooker base.","Can I make it in a rice cooker?",{"answer":404,"question":405},"Only faintly, and no sugar goes into it. The sweetness is whatever comes naturally from the coconut, and its purpose is to balance the sour, spicy or salty dish it is served alongside. If yours tastes like a dessert, either the coconut milk was sweetened or it has been under-salted.","Is wali wa nazi sweet?",{"answer":407,"question":408},"As a side dish alongside a main, about 100 g of uncooked rice per adult, which is what this recipe uses. If the rice is carrying the meal — served with just beans or greens — allow 125 to 150 g each and increase the liquid in the same proportion.","How much rice per person?",[410,411,412,413,414,415],"Rinse the rice in cold water until the water runs clear, three or four changes. Surface starch is what makes coconut rice gluey.","Chill the tin of coconut milk beforehand and do not shake it — the thick cream sets at the top and lifts off cleanly with a spoon.","Keep the total liquid at roughly 1.5 times the volume of rice. Coconut milk is thicker than water but hydrates the grain the same way.","Once the lid is on, leave it alone. Every lift releases the steam that is actually cooking the top layer of rice.","Fold the thick coconut cream in with a fork, lifting rather than stirring, so the grains are coated instead of crushed.","A bruised cardamom pod or two in the pot is common on the islands and turns a side dish into something people comment on.","🥥","Swap the water in a pot of rice for coconut milk and you get wali wa nazi, the side dish that turns up under almost everything cooked on the Tanzanian coast. Done properly it is not a creamy rice: the grains stay separate and dry to the touch, with a soft gloss and a mild sweetness that shows up most clearly against something sour or spicy beside it. The trick is that the coconut goes in twice, thin milk to cook the grains and thick milk stirred through at the end for richness and perfume. It takes one pot and about half an hour, and it makes plain grilled fish taste like a proper meal.","The Swahili coast is a coconut economy. Palms line the roads and the beach edges on Unguja, Pemba and the mainland shore, and grated coconut is a daily kitchen job rather than an occasional one — done on a mbuzi wa nazi, a low wooden stool with a serrated metal blade at the front that you sit on and scrape the halved nut against. From one nut a cook draws two extractions. Hot water is worked into the gratings and squeezed out to give tui la kwanza, a thick, almost creamy first press, and the same gratings are squeezed a second time to give a much thinner tui la pili.\n\nThose two liquids are used for different jobs, and wali wa nazi is the clearest demonstration of why the distinction matters. The rice cooks in the thin second extraction, which behaves close enough to water that the grains absorb it and swell normally. The thick first press goes in near the end, when there is no longer enough heat or time to break the emulsion, so it coats the finished grains instead of boiling into them. Cook rice in thick coconut milk from the start and you get something closer to a pudding, with a scorched, slightly separated base.\n\nCoconut rice of some kind exists across the tropics, and this particular version is common to the whole Swahili-speaking coast — Mombasa and Lamu cook it as routinely as Dar es Salaam and Stone Town, and calling it exclusively Tanzanian would be wrong. What is specific is its place in the meal. Inland Tanzania eats ugali as the everyday starch; the coast eats rice, and on days when there is something worth eating it with, that rice is cooked in coconut. It appears beside fish curries, beans, greens and grilled meat, and at Eid and weddings it is on every table.","Cooked coconut rice keeps 2 days refrigerated in a sealed container — cool it quickly and refrigerate within an hour, as with any cooked rice. Reheat with a tablespoon of water per portion, covered, until steaming hot the whole way through. The coconut fat firms up when cold and makes the rice look clumped, but it loosens completely on reheating. It freezes acceptably for a month, though the grains soften a little on thawing.",[421,422,423,424],"Uses the two-extraction method that coastal cooks use, adapted so it works from a standard tin of coconut milk.","Produces separate, glossy grains rather than the sticky coconut pudding most home versions end up as.","Only five ingredients, one pot, and no stirring after the lid goes on.","Explains the resting step, which is where the last of the liquid finishes absorbing.",[426,427,428],"Heavy saucepan with a tight-fitting lid","Fine sieve","Fork for fluffing",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":433,"estimated":8},17,78,2,490,8,[436],"Pweza wa nazi, any fish curry, stewed beans, or simply greens and a spoonful of pilipili sauce.",[438,441,444],{"name":439,"description":440},"Wali wa nazi na kunde","Cooked black-eyed peas folded through the finished rice, which turns the side dish into a light main course eaten with greens.",{"name":442,"description":443},"Wali wa ufuta","The same method with toasted sesame seeds stirred in at the end alongside the coconut cream, giving a nuttier, less sweet plate.",{"name":445,"description":446},"Spiced coconut rice","Cumin seeds and a bay leaf bloomed in a little oil before the rice goes in, for a version that stands up to plain grilled fish.",[448,454,458,461,465,469],{"qty":449,"ref":450,"name":451,"unit":452,"group":453},400,"rice","basmati or long-grain white rice","g","For the rice",{"qty":449,"ref":455,"name":456,"unit":457,"group":453},"coconut-milk","full-fat coconut milk, chilled and unshaken","ml",{"qty":459,"name":460,"unit":457,"group":453},250,"water",{"qty":462,"name":463,"unit":464,"group":453},1,"salt","tsp",{"qty":432,"ref":466,"name":467,"unit":468,"group":453,"optional":8},"cardamom","green cardamom pods, bruised","piece",{"qty":432,"ref":470,"name":471,"unit":472,"group":473,"optional":8},"coconut","grated coconut, lightly toasted","tbsp","To finish",[475,478,482,485,489,493],{"text":476,"title":477},"Put the rice in a sieve and rinse under cold running water, working it with your fingers, until the water coming through is clear rather than milky. Leave it to drain for a few minutes.","Rinse the rice",{"tip":479,"text":480,"title":481},"If the tin has not set into layers, just use 250 ml of the milk as your thick portion and dilute the rest.","Open the chilled tin without shaking it and spoon the firm white cream from the top into a small bowl — you want about 150 ml. Stir the remaining thin liquid together with the water to make roughly 500 ml of thin coconut milk.","Separate the coconut milk",{"text":483,"title":484},"Tip the drained rice into a heavy saucepan with the thin coconut milk, the salt and the cardamom pods. Bring to a boil over medium-high heat, stirring once, and let it bubble uncovered until the liquid level drops to the surface of the rice and small craters open across the top.","Bring to the boil",{"text":486,"title":487,"timerSeconds":488},"Turn the heat to its lowest setting, cover with a tight lid and cook undisturbed for 12 minutes. Do not lift the lid. When the time is up, the rice should be tender at the tip and the pan should smell sweet and faintly toasted rather than scorched.","Steam covered",720,{"text":490,"title":491,"timerSeconds":492},"Take the pan off the heat, dot the reserved coconut cream over the surface, replace the lid and leave it to stand for 10 minutes. The residual heat melts the cream down through the grains without ever boiling it.","Add the thick coconut cream",600,{"text":494,"title":495},"Lift and fold the rice with a fork until the melted cream is evenly distributed and the grains separate cleanly and look glossy. Taste for salt, scatter with toasted coconut if using, and serve hot.","Fluff and serve","WAH-lee wah NAH-zee",[498,502,506],{"note":499,"swap":500,"original":501},"The authentic route and noticeably sweeter and cleaner. Work 250 ml hot water into 200 g gratings, squeeze and strain for the thick press, then repeat with 400 ml water for the thin.","Fresh grated coconut, hand-pressed into two extractions","Tinned coconut milk",{"note":503,"swap":504,"original":505},"Adjust the liquid down slightly, as medium grains absorb less. Avoid short-grain and risotto rice, which release too much starch for this dish.","Any medium-grain white rice","Basmati or long-grain rice",{"note":507,"swap":508,"original":509},"Plain is entirely normal on the coast. The spice is a flourish, not a requirement.","A short piece of cinnamon stick, or nothing at all","Cardamom","wali-wa-nazi","Wali wa Nazi (Swahili Coconut Rice)","Wali wa Nazi","Wali wa nazi","tanzania","The Swahili coast",4,10,22,"easy",[521],"side",[523,524,525,526],"vegetarian","vegan","gluten-free","dairy-free",[450,455,470],[529,532,534,536],{"alt":530,"src":531},"Bowl of fluffy white coconut rice with separate glossy grains and toasted coconut scattered on top","\u002Fimages\u002Frecipes\u002Fwali-wa-nazi\u002Fhero.jpg",{"alt":530,"src":533},"\u002Fimages\u002Frecipes\u002Fwali-wa-nazi\u002Fhero-16x9.jpg",{"alt":530,"src":535},"\u002Fimages\u002Frecipes\u002Fwali-wa-nazi\u002Fhero-1x1.jpg",{"alt":530,"src":537},"\u002Fimages\u002Frecipes\u002Fwali-wa-nazi\u002Fhero-4x3.jpg",[539,540,541,542,543,544,450],"wali wa nazi","coconut rice","swahili coast","side dish","tanzanian","zanzibar","2026-08-20","dishroute-kitchen","Rice cooked in two strengths of coconut milk — thin first, thick at the end — so every grain stays separate, glossy and faintly sweet. The default plate on the coast.",{"en":549},"\u002Frecipe\u002Fwali-wa-nazi",{"items":551,"total":517,"page":462,"limit":816,"hasMore":817},[552,586,616,643,671,700,726,754,780,806],{"slug":553,"title":554,"shortTitle":555,"nativeName":555,"countrySlug":514,"region":556,"baseServings":557,"prepMinutes":558,"cookMinutes":559,"restMinutes":517,"difficulty":560,"course":561,"diet":563,"mainIngredients":565,"images":571,"keywords":581,"publishedAt":545,"updatedAt":545,"authorSlug":546},"zanzibari-biryani","Biriani ya Zanzibar (Spiced Layered Rice with Beef)","Biriani ya Zanzibar","Zanzibar",6,40,95,"hard",[562],"main",[564],"halal-friendly",[566,567,568,569,570],"beef-chuck","basmati-rice","yogurt","onion","potato",[572,575,577,579],{"alt":573,"src":574},"Layered Zanzibari beef biriani in an open pot, saffron-stained rice with fried onions, potato and coriander","\u002Fimages\u002Frecipes\u002Fzanzibari-biryani\u002Fhero.jpg",{"alt":573,"src":576},"\u002Fimages\u002Frecipes\u002Fzanzibari-biryani\u002Fhero-16x9.jpg",{"alt":573,"src":578},"\u002Fimages\u002Frecipes\u002Fzanzibari-biryani\u002Fhero-1x1.jpg",{"alt":573,"src":580},"\u002Fimages\u002Frecipes\u002Fzanzibari-biryani\u002Fhero-4x3.jpg",[582,544,583,584,541,543,585],"biriani","layered rice","beef","basmati",{"slug":587,"title":588,"shortTitle":589,"nativeName":590,"countrySlug":514,"region":591,"baseServings":432,"prepMinutes":592,"cookMinutes":593,"difficulty":519,"course":594,"diet":596,"mainIngredients":597,"images":600,"keywords":610,"publishedAt":545,"updatedAt":545,"authorSlug":546},"chipsi-mayai","Chipsi Mayai (Tanzanian Chip Omelette)","Chipsi Mayai","Chipsi mayai","Nationwide",20,25,[595,562],"street-food",[523,525,526],[570,598,599,569],"eggs","tomato",[601,604,606,608],{"alt":602,"src":603},"Wedge of Tanzanian chip omelette cut open on a plate beside tomato and onion kachumbari","\u002Fimages\u002Frecipes\u002Fchipsi-mayai\u002Fhero.jpg",{"alt":602,"src":605},"\u002Fimages\u002Frecipes\u002Fchipsi-mayai\u002Fhero-16x9.jpg",{"alt":602,"src":607},"\u002Fimages\u002Frecipes\u002Fchipsi-mayai\u002Fhero-1x1.jpg",{"alt":602,"src":609},"\u002Fimages\u002Frecipes\u002Fchipsi-mayai\u002Fhero-4x3.jpg",[611,612,613,598,614,615,570],"chipsi mayai","chip omelette","tanzanian street food","kachumbari","zege",{"slug":617,"title":618,"shortTitle":619,"nativeName":619,"countrySlug":514,"region":620,"baseServings":516,"prepMinutes":593,"cookMinutes":621,"difficulty":519,"course":622,"diet":623,"mainIngredients":624,"images":629,"keywords":639,"publishedAt":545,"updatedAt":545,"authorSlug":546},"mchemsho","Mchemsho (Arusha Boiled Plantain and Beef Pot)","Mchemsho","Arusha and the northern highlands",55,[562],[525,526,564],[625,626,570,627,628],"plantain","beef-shank","cabbage","carrot",[630,633,635,637],{"alt":631,"src":632},"Deep bowl of mchemsho with chunks of green plantain, potato, carrot, cabbage and beef in a pale broth","\u002Fimages\u002Frecipes\u002Fmchemsho\u002Fhero.jpg",{"alt":631,"src":634},"\u002Fimages\u002Frecipes\u002Fmchemsho\u002Fhero-16x9.jpg",{"alt":631,"src":636},"\u002Fimages\u002Frecipes\u002Fmchemsho\u002Fhero-1x1.jpg",{"alt":631,"src":638},"\u002Fimages\u002Frecipes\u002Fmchemsho\u002Fhero-4x3.jpg",[617,640,625,641,543,642,584],"arusha","one pot","boiled vegetables",{"slug":644,"title":645,"shortTitle":646,"nativeName":646,"countrySlug":514,"region":647,"baseServings":516,"prepMinutes":593,"cookMinutes":648,"restMinutes":649,"difficulty":519,"course":650,"diet":651,"mainIngredients":652,"images":656,"keywords":666,"publishedAt":545,"updatedAt":545,"authorSlug":546},"mishkaki","Mishkaki (Swahili Coast Marinated Beef Skewers)","Mishkaki","Dar es Salaam and the coast",15,240,[595,562],[526,525,564],[566,653,654,655],"garlic","ginger","lime",[657,660,662,664],{"alt":658,"src":659},"Charred beef mishkaki skewers on a plate with lime wedges and tomato onion kachumbari","\u002Fimages\u002Frecipes\u002Fmishkaki\u002Fhero.jpg",{"alt":658,"src":661},"\u002Fimages\u002Frecipes\u002Fmishkaki\u002Fhero-16x9.jpg",{"alt":658,"src":663},"\u002Fimages\u002Frecipes\u002Fmishkaki\u002Fhero-1x1.jpg",{"alt":658,"src":665},"\u002Fimages\u002Frecipes\u002Fmishkaki\u002Fhero-4x3.jpg",[644,667,541,668,669,543,670],"beef skewers","grilled","street food","papaya marinade",{"slug":672,"title":673,"shortTitle":674,"nativeName":675,"countrySlug":514,"region":556,"baseServings":434,"prepMinutes":592,"cookMinutes":676,"restMinutes":677,"difficulty":678,"course":679,"diet":681,"mainIngredients":682,"images":684,"keywords":694,"publishedAt":545,"updatedAt":545,"authorSlug":546},"mkate-wa-kumimina","Mkate wa Kumimina (Zanzibar Rice Bread)","Mkate wa Kumimina","Mkate wa kumimina",45,360,"medium",[680],"bread",[523,524,525,526],[450,455,466,683],"yeast",[685,688,690,692],{"alt":686,"src":687},"Round pale golden Zanzibar rice bread on a rack with one wedge cut to show the moist crumb","\u002Fimages\u002Frecipes\u002Fmkate-wa-kumimina\u002Fhero.jpg",{"alt":686,"src":689},"\u002Fimages\u002Frecipes\u002Fmkate-wa-kumimina\u002Fhero-16x9.jpg",{"alt":686,"src":691},"\u002Fimages\u002Frecipes\u002Fmkate-wa-kumimina\u002Fhero-1x1.jpg",{"alt":686,"src":693},"\u002Fimages\u002Frecipes\u002Fmkate-wa-kumimina\u002Fhero-4x3.jpg",[695,696,470,466,697,698,699],"mkate wa kumimina","zanzibar rice bread","gluten free bread","swahili","fermented batter",{"slug":701,"title":702,"shortTitle":703,"nativeName":703,"countrySlug":514,"region":704,"baseServings":516,"prepMinutes":592,"cookMinutes":705,"difficulty":519,"course":706,"diet":708,"mainIngredients":709,"images":711,"keywords":721,"publishedAt":545,"updatedAt":545,"authorSlug":546},"mtori","Mtori (Chagga Green Banana and Beef Soup)","Mtori","Kilimanjaro",65,[707],"soup",[525],[625,566,569,710],"butter",[712,715,717,719],{"alt":713,"src":714},"Bowl of thick pale mtori soup with shredded beef, soft green banana pieces and a swirl of melted butter","\u002Fimages\u002Frecipes\u002Fmtori\u002Fhero.jpg",{"alt":713,"src":716},"\u002Fimages\u002Frecipes\u002Fmtori\u002Fhero-16x9.jpg",{"alt":713,"src":718},"\u002Fimages\u002Frecipes\u002Fmtori\u002Fhero-1x1.jpg",{"alt":713,"src":720},"\u002Fimages\u002Frecipes\u002Fmtori\u002Fhero-4x3.jpg",[701,722,723,724,543,725,625],"green banana soup","chagga","kilimanjaro","beef soup",{"slug":727,"title":728,"shortTitle":729,"nativeName":730,"countrySlug":514,"region":731,"baseServings":516,"prepMinutes":592,"cookMinutes":705,"difficulty":678,"course":732,"diet":733,"mainIngredients":735,"images":739,"keywords":749,"publishedAt":545,"updatedAt":545,"authorSlug":546},"pweza-wa-nazi","Pweza wa Nazi (Octopus in Coconut Curry)","Pweza wa Nazi","Pweza wa nazi","Zanzibar and the Swahili coast",[562],[734,526,525],"pescatarian",[736,455,737,655,738],"octopus","tamarind","green-chili",[740,743,745,747],{"alt":741,"src":742},"Chunks of octopus in a thick golden coconut curry sauce with green chilli and chopped coriander","\u002Fimages\u002Frecipes\u002Fpweza-wa-nazi\u002Fhero.jpg",{"alt":741,"src":744},"\u002Fimages\u002Frecipes\u002Fpweza-wa-nazi\u002Fhero-16x9.jpg",{"alt":741,"src":746},"\u002Fimages\u002Frecipes\u002Fpweza-wa-nazi\u002Fhero-1x1.jpg",{"alt":741,"src":748},"\u002Fimages\u002Frecipes\u002Fpweza-wa-nazi\u002Fhero-4x3.jpg",[750,751,752,544,698,753,737],"pweza wa nazi","octopus curry","coconut milk","seafood",{"slug":755,"title":756,"shortTitle":757,"nativeName":757,"countrySlug":514,"region":556,"baseServings":516,"prepMinutes":758,"cookMinutes":558,"difficulty":678,"course":759,"diet":760,"mainIngredients":761,"images":765,"keywords":775,"publishedAt":545,"updatedAt":545,"authorSlug":546},"urojo","Urojo (Zanzibar Mix Soup)","Urojo",35,[707,595],[523,524,526],[570,762,763,764,470],"chickpea-flour","mango","turmeric",[766,769,771,773],{"alt":767,"src":768},"Bowl of yellow urojo soup topped with fried potato bhajia, crisps, green coconut chutney and lime","\u002Fimages\u002Frecipes\u002Furojo\u002Fhero.jpg",{"alt":767,"src":770},"\u002Fimages\u002Frecipes\u002Furojo\u002Fhero-16x9.jpg",{"alt":767,"src":772},"\u002Fimages\u002Frecipes\u002Furojo\u002Fhero-1x1.jpg",{"alt":767,"src":774},"\u002Fimages\u002Frecipes\u002Furojo\u002Fhero-4x3.jpg",[755,776,777,669,778,779,543],"zanzibar mix","forodhani","sour soup","bhajia",{"slug":781,"title":782,"shortTitle":783,"nativeName":783,"countrySlug":514,"region":515,"baseServings":516,"prepMinutes":648,"cookMinutes":593,"restMinutes":784,"difficulty":519,"course":785,"diet":788,"mainIngredients":789,"images":790,"keywords":800,"publishedAt":545,"updatedAt":545,"authorSlug":546},"vitumbua","Vitumbua (Swahili Coconut Rice Cakes)","Vitumbua",120,[786,787],"snack","breakfast",[523,524,525,526],[450,455,683,470],[791,794,796,798],{"alt":792,"src":793},"Plate of golden domed vitumbua rice cakes with crisp lacy edges beside a cup of spiced tea","\u002Fimages\u002Frecipes\u002Fvitumbua\u002Fhero.jpg",{"alt":792,"src":795},"\u002Fimages\u002Frecipes\u002Fvitumbua\u002Fhero-16x9.jpg",{"alt":792,"src":797},"\u002Fimages\u002Frecipes\u002Fvitumbua\u002Fhero-1x1.jpg",{"alt":792,"src":799},"\u002Fimages\u002Frecipes\u002Fvitumbua\u002Fhero-4x3.jpg",[781,801,802,470,803,804,805],"kitumbua","rice cakes","swahili breakfast","tanzanian snack","gluten free",{"slug":510,"title":511,"shortTitle":512,"nativeName":513,"countrySlug":514,"region":515,"baseServings":516,"prepMinutes":517,"cookMinutes":518,"restMinutes":517,"difficulty":519,"course":807,"diet":808,"mainIngredients":809,"images":810,"keywords":815,"publishedAt":545,"updatedAt":545,"authorSlug":546},[521],[523,524,525,526],[450,455,470],[811,812,813,814],{"alt":530,"src":531},{"alt":530,"src":533},{"alt":530,"src":535},{"alt":530,"src":537},[539,540,541,542,543,544,450],24,false,1788563795901]