Massaman chicken curry with potatoes and peanuts
A creamy Thai curry with chicken, potatoes, coconut milk and Massaman curry paste. Quantities and timings are guides for 4 servings.
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Stews and braises
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South African Lamb Potjiekos
A South African lamb stew with onion, carrots, potatoes, and a creamy milk-and-spice mixture. Serves 4; hands-on preparation is estimated at 10 minutes and the stated cooking time is 2 hours.
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Chana masala
Chickpeas simmered in a spiced tomato sauce with ginger, chilli, lemon and cilantro. Serves 4; timings are approximate.
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Georgian Lobio with Walnuts
A thick stew of red beans with walnuts, onion, garlic, and spices. Makes 4 servings; times are estimates.
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Polish Bigos
A Polish stew of fermented cabbage, meat, sausage and mushrooms, gently simmered in broth. Makes 5 servings.
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Japanese Curry with Rice
Japanese curry with chicken, vegetables, and apple, served with rice. Serves 4; preparation times are estimates, and cook the rice according to its package directions.
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Vegetarian kuru fasulye
A Turkish white bean stew with tomato and pepper, made without meat. Serves 6; preparation times are approximate.
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Argentine carbonada stew
An Argentine beef stew with vegetables, corn and dried peaches in a thick sauce. Serves 6; times are approximate.
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Brazilian feijoada
A stew of black beans, pork, sausage and vegetables. Serves 6; serve with boiled rice and orange if you like.
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Ghanaian Red Red with Fried Plantain
A Ghanaian stew of black-eyed peas with tomato, onion and paprika, served with fried ripe plantain. Makes 4 servings.
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Thai Green Chicken Curry
Green chicken curry with aubergine, coconut milk and Thai basil, served with jasmine rice. Serves 4; timings are approximate.
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Cuban Picadillo
Ground beef with tomato, olives, capers, and raisins, cooked until the sauce thickens. Serves 4; preparation times are estimates.
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Indian dal tadka
Indian lentils cooked until tender and finished with a tadka of spices, garlic, and tomato. Serves 4.
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Jordanian Mansaf with Lamb, Jameed, Rice, and Shrak Bread
Lamb simmered in jameed sauce, served over rice and shrak bread with toasted almonds and pine nuts. Servings and timings are approximate.
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South African Chakalaka with Vegetables and Beans
A spicy South African stew of tomatoes, carrots, peppers, and beans, seasoned with curry, ginger, and cayenne. Serves 4; times are estimates.
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Ethiopian doro wat
An Ethiopian chicken stew with onion, berbere and hard-boiled eggs, slowly cooked until the sauce is thick. Serves 4; preparation times are estimates.
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Curaçao-style karni stoba: beef stew with green papaya
A Curaçao-style beef stew slowly cooked with onion, bell pepper, tomato, spices, potato and green papaya. Makes approximately 4 servings; yield and timings are estimates.
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Martinican Crab Matoutou
A crab stew with tomato, lime and colombo powder, served with rice cooked separately. The quantities make 4 servings; the estimated times are 30 minutes of preparation and 50 minutes of cooking.
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Mauritanian Leksour with Lamb and Sorghum Pancakes
A lamb and vegetable stew with spices, served over thin sorghum pancakes. The quantities make 6 servings; hands-on preparation and timings are estimates.
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Macedonian Tavče Gravče
White beans baked with onion, roasted peppers, paprika and mint until the sauce thickens.
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