Kyrgyz Kuurdak with Meat and Vegetables
A hearty stew of browned meat, onion, pepper, and cabbage, simmered until the vegetables are tender.
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Stews and braises
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Guinean Fouti Lafidi
A Guinean vegetable stew served with rice, red palm oil, soumbara, and dried fish powder. Serves 4; allow about 10 minutes for preparation and 60 minutes for cooking.
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Cayman-style beef
Beef slowly cooked in the Cayman Islands style, seasoned with onion, garlic, black pepper, salt, and Scotch bonnet. The long cooking time leaves it tender and easy to shred.
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Svíčková: Beef with Creamy Vegetable Sauce
Marinated beef roasted slowly and served with a creamy root-vegetable sauce. Makes 4 servings.
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Sudanese Ful Medames with White Cheese and Egg
Cooked, lightly mashed fava beans served with tomato, garlic, lemon, white cheese, hard-boiled egg, and parsley.
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Guinea-Bissau Caldo de Mancarra
A chicken stew with peanut paste, tomato, onion, and sweet pepper. The chicken marinates for 1 hour and cooks in a peanut sauce.
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Lamb Irish stew
Irish lamb stew with potatoes, carrots and onion, gently simmered in stock until the meat and vegetables are tender.
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Saint Lucian Bouyon
A hearty one-pot stew of chicken, root vegetables, green bananas, and herbs, gently simmered.
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Batar daan (pumpkin, corn and bean stew)
A Timorese stew of pumpkin, corn and red beans, served with cooked rice. Makes 4 servings; prep: 15 minutes; cooking: 20 minutes.
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Karjalanpaisti (Finnish Karelian stew)
A Finnish stew of beef, pork and lamb with onion, allspice and water. It cooks slowly in the oven until the meat is tender.
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Tiguadege Na (Malian beef and peanut stew)
A slow-simmered beef stew with peanut and tomato sauce. Serves 4 and takes 55 minutes to prepare.
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Cape Verdean Cachupa with Pork
A Cape Verdean stew of corn, beans, pork, and vegetables, slowly cooked until tender and thick.
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Reindeer Bidos
A reindeer stew with potatoes, carrots and onion, thickened with a flour-and-water mixture. Makes 4 servings; approximate preparation time: 15 minutes, cooking time: 35 minutes.
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Gabonese Nyembwe Chicken
Smoked, boneless chicken cooked in a sauce of palm nut butter, onion, garlic, and red palm oil. Serves 6.
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Chicken Curry with Potatoes
A Malay-style chicken and potato curry made with Nyonya curry paste and coconut milk. Serves 6; allow 10 minutes for preparation and about 20 minutes for cooking.
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Jordanian Galayet Bandora
A Jordanian tomato skillet cooked with olive oil, garlic, and green chili until thick but still juicy.
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Palak paneer
Blended spinach with mild spices and browned paneer cubes: a vegetarian dish from northern India, served hot.
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Bahian fish moqueca
A Brazilian stew of firm fish with tomato, onion, bell pepper, coconut milk, and dendê oil. Serves 4.
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Seafood cataplana
A Portuguese stew of monkfish, clams and large prawns, cooked covered with a vegetable sofrito, white wine and parsley. Serves 4.
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Peruvian ají de gallina
A creamy Peruvian stew of shredded chicken, yellow chili, bread, evaporated milk and walnuts, served with boiled potatoes and white rice.
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