Yemeni Saltah with Hilbeh and Sahawiq
A beef and vegetable stew served hot with frothy hilbeh and a spicy herb sauce. Makes 3 servings; preparation times are approximate.
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Stews and braises
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Muhogo ya Nadzi Na Nyama (Cassava with Beef and Coconut Milk)
A Mayotte stew of cassava and beef cooked with coconut milk. The hands-on time and four servings are practical estimates for the listed quantities.
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Rwandan Igisafuliya with Chicken and Plantain
A Rwandan one-pot stew of chicken, vegetables, plantain, and spinach. Makes 4 servings.
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Luxembourgish Judd mat Gaardebounen
Smoked pork neck slowly cooked and served with broad beans in a creamy sauce with bacon and herbs.
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Syrian Shakriyeh: Lamb Stew with Yogurt
Syrian lamb stew in a warm yogurt sauce flavored with onion, cardamom, cinnamon, and bay leaf. Serves 4; hands-on preparation takes about 10 minutes and cooking takes about 70 minutes.
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Fumbwa with Spinach, Peanuts, and Red Palm Oil
A leafy stew with tomato, ground peanuts, and red palm oil. Makes approximately 4 servings; times are estimates.
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Solomon Islands Green Pawpaw Curry
Green papaya simmered with coconut milk, chili, and spices. Makes 4 servings; times are approximate.
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Réunion Chicken Curry
Chicken browned with onion, turmeric, thyme and tomato, then slowly finished in the oven in an aromatic sauce. Serves 4; allow about 20 minutes to prepare and 75 minutes to cook.
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Libyan Bazin with Lamb Stew
A firm barley-flour dough served with a lamb, tomato, and potato stew. Serves 6; hands-on preparation time is an estimate.
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Emirati Lamb Thareed
An Emirati lamb and vegetable stew served over raqaq bread, which soaks up the broth. Serves 8, with about 35 minutes of estimated hands-on preparation and at least 60 minutes of cooking, plus the time needed for the vegetables to become tender.
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Nigerien Djerma Stew
A chicken stew with tomatoes and peanut butter, simmered until the sauce thickens and the chicken is tender.
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Dublin Coddle
A one-pot Irish stew of potatoes, sausages, bacon, onion and stock, gently simmered until the potatoes are tender. The 4 servings and timings are estimates.
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Azerbaijani Piti with Lamb, Chickpeas, and Potatoes
A slowly cooked lamb and chickpea stew with potatoes, tomatoes, and lamb fat. Makes 4 servings; hands-on preparation is estimated at 20 minutes, in addition to soaking the chickpeas overnight.
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Zambian Ifisashi with Spinach and Peanuts
A Zambian stew of spinach, other vegetables and peanuts, cooked until the liquid reduces. The quantities make 6 servings.
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Trinidadian Stewed Chicken (Stew Chicken)
Herb-seasoned chicken, browned in caramelized sugar and stewed until tender. Serves 4; active preparation time is estimated at 25 minutes.
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Kazakh lamb kuurdak with potatoes
A simple kuurdak of lamb, onion, and potatoes, browned first and cooked covered until the potatoes are tender. Serving sizes and times are approximate.
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Matata: Clams in Port Wine
A clam stew with Port wine, tomato, spinach and peanuts. Serves 4; allow about 15 minutes to prepare and 45 minutes to cook.
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Jersey Bean Jar (bean stew)
A Jersey stew of dried beans, pork belly and vegetables, slowly cooked until the beans are tender. Serves 4; hands-on preparation time is approximate.
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Maldivian Chicken Kukulhu Riha
Maldivian chicken curry with coconut milk, tamarind, chile and spices. Makes approximately 4 servings.
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Singapore Fish Head Curry
Fish with its head in a spiced tamarind and coconut milk sauce with eggplant, okra, and tomato. Makes 4 servings; timings are approximate.
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