Kari Koko Zourit (Seychellois octopus curry)
Seychellois Creole octopus curry with coconut milk, cinnamon, and spices. Makes 4 servings; serve hot, on its own or with rice.
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Stews and braises
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Haitian Poul Nan Sos (Chicken in Sauce)
Chicken marinated with Haitian epis and gently simmered in a tomato, citrus, and herb sauce. Serves 4; preparation times are approximate.
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Togolese Gboma Dessi with Spinach and Beef
A Togolese beef and spinach stew cooked with tomato, onion, ginger, and palm oil. Makes 4 servings.
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Yebe with yam and smoked fish
A hearty yam and smoked-fish stew finished with dried shrimp and palm oil. The serving count and preparation time are practical estimates.
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Matoke Stew with Beans
A Ugandan stew of matoke—green cooking bananas—with black beans, tomato, and mild spices. Makes 4 servings.
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Chicken Colombo
A Creole chicken stew with Colombo spices, vegetables, and coconut milk. Makes about 4 servings; times are estimates.
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Congo-Brazzaville Chicken Moambe
Chicken stew with a creamy peanut and palm-oil sauce, tomatoes, spices, and okra. Serves 4; preparation times are estimates.
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Botswanan Seswaa
Beef slowly cooked with water and salt until very tender, then pounded or shredded. Makes 4 servings; times are approximate.
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Eritrean Zigni (Beef Stew with Berbere)
An Eritrean beef stew slowly cooked with tomatoes, scallions, and berbere, an aromatic, spicy seasoning blend. Serves 6.
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Pua'a from Wallis and Futuna
A pork stew with leek, apple, sweet pepper, spices and coconut milk. Makes approximately 4 servings; hands-on preparation is estimated at 30 minutes and cooking takes about 20 minutes.
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Mbawa ya Tomati (chicken wings with tomato)
Chicken wings stewed with onion, tomato paste, and cumin. Makes about 6 servings; allow 15 minutes for preparation and 20 minutes for cooking.
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Carbonnade Flamande (Stoofvlees)
A Belgian beef stew slowly cooked with beer, onions, and herbs. Serves 6.
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Malagasy Romazava
A Malagasy stew of beef, pork and chicken with tomato and leafy greens, flavored with ginger, garlic, onion and chili. Serves 4; it is commonly served with rice.
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Central African chicken muamba
A chicken stew with palm oil, tomato, chili, and okra. Serves 4 and takes about 55 minutes.
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Chadian Bangaou with Lamb and Sweet Potato
A slow-simmered lamb and sweet potato stew with tomato, garlic, ginger, and peas. Serves 4.
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Ayam Begana (Cocos Malay chicken)
Spiced chicken cooked with sambal and a coconut–lemongrass paste. Makes 2–3 servings.
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Réunion sausage rougail
Browned sausages with onion and tomato, cooked until the sauce is thick. Serve as a main course, usually with rice.
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Guadeloupean Creole fish court-bouillon
A Guadeloupean fish stew in a short sauce of tomato, lime, garlic, and herbs. Serves 4; marinate for 30 minutes and cook gently.
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Curry Fish with Coconut Rice
Fish curry cooked with coconut milk, served with rice flavored with coconut and garlic.
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Chicken kedjenou
An Ivorian chicken stew with vegetables, cooked covered in its own juices without added liquid.
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