Macedonian Tavče Gravče
White beans baked with onion, roasted peppers, paprika and mint until the sauce thickens.
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Stews and braises
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Grenadian Brown Down: Chicken with Dumplings
A Grenadian chicken stew with green banana, sweet potato and dumplings, cooked in a dark sauce with browned sugar, spices and hot sauce. Serves 2; preparation times are estimates.
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Cameroonian Ndolé with Peanuts, Beef and Seafood
A Cameroonian stew of bitter ndolé leaves in a thick peanut sauce with beef, smoked fish and shrimp. Makes 6 servings; times are estimates.
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Norwegian fårikål: lamb and cabbage stew
Norwegian lamb and cabbage stew with black pepper, flour, salt, and water. Serves 4; allow an estimated 15 minutes of hands-on preparation and about 2 hours of cooking.
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Saltfish and Dumplings from Saint Kitts and Nevis
Salt cod stewed with tomato, pepper and onion, served with boiled coconut dumplings. Makes about 4 servings; active times are estimates.
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Bigos from the Vilnius region
A stew of sauerkraut and fresh cabbage with smoked bacon, sausage, other meats and onion. Makes approximately 8 servings; the 35 minutes of hands-on preparation are an estimate.
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Burkinabè Babenda with Greens, Rice and Peanuts
A thick stew of greens, rice and peanuts, with miso and dried fish in this version. Makes 4 servings as a side dish.
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Mallaay Qumbe: Somali coconut fish curry
Firm white fish in a creamy sauce of coconut milk, tomatoes, cilantro and xawaash. Serves 4; hands-on preparation is estimated at 15 minutes, with about 32 minutes of cooking.
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Slovenian Jota with Sauerkraut and Smoked Meat
A Slovenian stew of sauerkraut, beans, potatoes, and smoked meat, thickened with an onion-and-flour sauté and finished with sour cream. Makes 4 servings; times are approximate, and the vegetables should be cooked until tender.
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Icelandic Plokkfiskur (Creamy Fish Stew)
An Icelandic stew of white fish and potatoes bound with a buttery milk sauce. Serving size and timings are estimates.
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Brown Lentil Seraz (Chagossian lentil stew)
A thick stew of brown lentils with tomatoes, onion, garlic, ginger and herbs. Makes 4 servings; the preparation time is an estimate.
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Montenegrin lamb in milk (Brav u Mlijeku)
A lamb stew cooked with milk, potatoes, carrot and herbs. Makes 4 servings; the 20 minutes of hands-on preparation is an estimate.
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Antiguan and Barbudan Pepperpot
A Caribbean stew of salted pork, chicken, okra, pumpkin, greens, and green papaya. The quantities make approximately 8 servings.
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Ecuadorian Seco de Pollo
An Ecuadorian chicken stew slowly cooked with beer, naranjilla juice, tomatoes, herbs, and spices. Makes 6 servings; times are estimates.
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Makayabu: Stewed Salted Fish
Salted fish soaked and cooked with onion, garlic, bell pepper, tomato, and spices. Serves 4; preparation times are estimates.
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Botswana Mogodu (Beef Tripe and Intestines)
A Botswana stew of beef tripe and intestines, cooked until tender and cut into small pieces. Makes 5 servings.
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Turkey Tinaktak
A Chamorro stew of ground turkey, green beans, cherry tomatoes, and coconut milk. Serves 12; times are approximate.
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Guernsey Bean Jar
A traditional Guernsey stew of white beans, meat and vegetables, slowly cooked in the oven. Serves 4: allow about 10 minutes of preparation, an overnight soak and 6 to 8 hours of cooking.
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Saint Barthélemy Chicken Colombo
Chicken marinated with lime and herbs, browned, then simmered with Colombo spices, potatoes, and eggplant. Serves 4.
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Chicken in Peanut Sauce with Rice
Tender chicken in a creamy peanut sauce, served with rice cooked separately. Serves 4; times are estimates.
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