Ambrevade with Sweet Potato Leaves
A stew of sweet potato leaves with coconut milk, onion, garlic, and ginger. Serves 4; allow about 15 minutes for preparation and 25 minutes for cooking.
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Stews and braises
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Galinha à Africana (Macanese chicken)
Marinated, browned chicken baked with potatoes in a thick coconut, peanut and spice sauce. Makes 4 servings; approximate timing: 30 minutes prep, 80 minutes cooking, and 4 hours 15 minutes for marinating and resting.
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Kewa Datshi: Bhutanese Potatoes with Cheese
A mild, comforting Bhutanese potato and cheese stew with onion and a touch of chilli.
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Peanut Moambe Chicken
A Congolese chicken stew with tomatoes, peanuts, peanut butter, and spices. This version uses peanuts in the sauce and is served with rice.
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Cameroonian Poulet DG (Poulet DG)
Browned chicken with fried plantain and vegetables cooked in a tomato sauce. A Cameroonian version of Poulet DG.
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Latvian Grey Peas with Bacon (Pelēkie zirņi ar speķi)
Dried grey peas are soaked and cooked until tender, then served with browned smoked bacon and onion. The quantities make approximately four servings.
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Serrage Poulet (chicken in coconut milk)
Spiced chicken gently simmered in coconut milk with cinnamon: a stew associated with Chagossian cuisine.
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Chicken tikka masala
Yogurt- and spice-marinated chicken, roasted and served in a creamy tomato sauce. Serves 6; allow about 20 minutes of hands-on preparation, 55 minutes of cooking, and 10 hours for the cold marinade.
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Ibiharage (Burundian beans)
Red kidney beans pressure-cooked with onion, garlic, chili, and a blend of palm and sunflower oils. Serves 4.
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Mauritanian Bonava with Lamb and Potatoes
A lamb and potato stew with onion, vinegar, bay leaves, and peanut oil. Serves 6; estimated preparation time: 15 minutes and estimated cooking time: 95 minutes.
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Grenadian Oil Down
A one-pot dish of chicken, salted pig tail, breadfruit, vegetables and spiced coconut milk. Serves 8; preparation times are estimates.
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Martinican Chicken Colombo
A Martinican stew of chicken marinated with Colombo spices, chayote and vegetables. Serves 8, with about 35 minutes of preparation, 50 minutes of cooking and 8 hours 20 minutes of resting, including the marinade.
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Gambian Domoda
Gambian peanut stew with meat and vegetables. Serves 4; estimated preparation: 25 minutes and cooking: 75 minutes.
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Nigerien Dounguouri Soko
A Nigerien stew of white beans and lamb with tomatoes, onions, and peppers. Serves 6; preparation and timings are approximate.
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Maltese Rabbit Stew (Stuffat tal-Fenek)
Rabbit slowly stewed in a tomato and red wine sauce with potatoes and olives. Serves 4; the 25 minutes of hands-on preparation are an estimate.
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Muamba de galinha
Angolan chicken stew with palm oil, tomato, pumpkin and okra, served with funge or rice.
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Hungarian Lecsó
A Hungarian stew of sweet peppers, tomatoes, and onion, seasoned with paprika.
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Cachupa from São Tomé and Príncipe
A stew of corn, beans, pork and smoked sausage, simmered until the grains are tender. This recipe serves 6; hands-on preparation is estimated at about 20 minutes.
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Chicken Stew with Guinness (Guinness Bottle Chicken Stew)
Golden-browned chicken simmered with Guinness, broth, onion, garlic, and bell pepper. Makes approximately 4 servings; total times are estimates.
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Slovenian Bograč
A Slovenian stew of beef, venison and pork with potatoes, paprika and red wine. Serves 4; hands-on preparation is estimated at 20 minutes and cooking at 3 hours.
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