FabulousFusionFood's Stew Recipes 11th Page

Classic goulash cooking outdoors in a traditional bogrács. Classic goulash cooking outdoors in a traditional bogrács.
Welcome to FabulousFusionFood's Stew Recipes Page — Stews represent a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle.


Stews have been around almost nearly as long as humans have been cooking. All you need is a vessel to hold your ingredients and water and a means of heating that vessel. It can be as simple as a leather bag with stones heated in a fire dropped into it. So stews were almost certainly prepared during the Paleolithic and Neolithic periods, if not earlier. Once you have clay or metal pots you can prepare stews next to or set directly over a fire. Stews are low-maintenance cookery, generally not requiring that the cooking pot be observed continuously. The slow cooking is also ideal for tenderizing tougher cuts of meat (neck, shin, tail etc). As these also tend to be the most flavoursome parts of animals, this also means that stews can be extremely flavourful. Stews also pair well with the local staple: potatoes, rice, bread, yams, cassava etc.

Even in hunter-gatherer societies stews are useful in that the slow cooking can make the most of tough meat and it can be combined with foraged grains, leafy greens, nuts and starchy tubers to yield a flavourful, low maintenance and nutritious meal. With the advent of agriculture almost all grains are amenable to stewing and combining grains and legumes in a stew provides a ready way to gain all the essential amino acids that humans (particularly children) require.

The boiling process of making stews also helps sterilize the ingredients, killing harmful bacteria and viruses. It can also help neutralize harmful chemicals, such as the cyanogenic compounds in bitter cassava and helps reduce bitterness in leafy greens, making the food both safer to eat and more palatable. The addition of flavouring ingredients (fruit, spices, herbs) during the cooking process can also alter the flavours of stews, making them more palatable and more appealing. This is particularly the case when adding components with high umami content (certain fish, seaweed, cruciferous vegetables, beans, soy sauce, mushrooms etc).

It is little wonder that, taken globally, the list of stews presented on this site is a long one.

Some stews border on soups and the definition of whether a dish is a soup or a stew. A good example of this is Welsh cawl which can be served with more liquid as a soup or can be thickened as a stew and served with bread and/or potatoes. Most curries, due to their long, slow cooking and blend of ingredients can also be considered a subtype of stew.

Pretty much every culture on earth has a classic stew that's a major part of its cultural culinary repertoire. I have viewed and collected recipes for many of these on my travels. These and other classic stews from around the world are collected and presented here.

The alphabetical list of all the stew recipes on this site follows, (limited to 100 recipes per page). There are 1816 recipes in total:

Page 11 of 19



Liberian Aubergine Stew
     Origin: Liberia
Magatla
(Oxtail Casserole)
     Origin: Botswana
Massaman Nuea
(Beef Masaman Curry)
     Origin: Thailand
Liberian Jollof Rice
     Origin: Liberia
Magimbi ya nadzi
(Taro in Coconut Milk)
     Origin: Mayotte
Massaman Nuea
(Beef Massaman Curry)
     Origin: Thailand
Liberian Succotash
(Corn and Beans)
     Origin: Liberia
Maharagwe
(Spiced Red Beans in Coconut Milk)
     Origin: Kenya
Mataba au Poisson
(Mataba with Fish)
     Origin: Comoros
Limón Pollo
(Lemon Chicken)
     Origin: Mexico
Maharggwe
(Vegetables and Beans)
     Origin: Burundi
Matapa de Abóbora
(Pumpkin Matapa)
     Origin: Mozambique
Liver and Heart Kofta Curry
     Origin: India
Makher Taukari
(Fish Curry)
     Origin: Bangladesh
Matata
(Clam and Peanut Stew)
     Origin: Mozambique
Liver and Mushrooms with Fusilli Pasta
     Origin: Italy
Makher Taukari II
(Fish Curry II)
     Origin: Bangladesh
Matata
(Clams Cooked in Port Wine)
     Origin: Sao Tome
Llymru
(Flummery)
     Origin: Welsh
Makke
     Origin: England
Matsavo
(Pumpkin Leaf and Peanut Flour Stew)
     Origin: Mozambique
Llymru Cyfoethog
(Rich Flummery)
     Origin: Welsh
Makubi
     Origin: Tanzania
Mauritian Prawn Curry
     Origin: Mauritius
Lobscows
(Lobscouse)
     Origin: Welsh
Malay Chicken Kurma
     Origin: Malaysia
Mawmene
(Chicken in White Wine with Dates and
Pine Nuts)
     Origin: England
Lobscows #2
(Lobscouse)
     Origin: Welsh
Malaysian Beriani
     Origin: Malaysia
Mawmenee
     Origin: England
Lobsgows Gorllewin Affrica
(West African Lobscouse)
     Origin: Welsh
Malaysian Goat Rendang
     Origin: Malaysia
Mayotte Pilaou
     Origin: Mayotte
Lobster Curry
     Origin: Britain
Malaysian Lamb Rendang
     Origin: Malaysia
Mbakhal
     Origin: Senegal
Loseyns in Fysch Day
(Lozenge Cakes for Fish Day)
     Origin: England
Mallow Stew
     Origin: Britain
MBakhal aux Arachides
(MBakhal with Peanuts)
     Origin: Senegal
Loubia B'dersa
(Algerian Chili)
     Origin: Algeria
Mallow-leaf Stew
     Origin: African Fusion
Mbanga Soup
(Palm Nut Soup)
     Origin: Cameroon
Loubia bil Luz
(Green Beans with Almonds)
     Origin: Algeria
Malu Abulthiyal
(Fish Curry with Fragrant Masala)
     Origin: Sri Lanka
Mbawa ya Tomati
(Chicken wings with Tomatoes)
     Origin: Mayotte
M'Baazi
     Origin: Kenya
Malvas
(Mallow Leaves)
     Origin: Roman
Mboto à l'oseille
(Fish with Sorrel)
     Origin: Congo
M'Chuzi wa Nyama
(Zanzibar-style Beef Curry)
     Origin: Britain
Mancarra with Citi
(Chicken with Peanuts and Palm Oil)
     Origin: Guinea-Bissau
Mboto à la Feuilles de Manioc
(Fish with Cassava Leaves)
     Origin: Gabon
Môr-leisiad wedi Potsio gyda
Nionyn, Cennin a Ffenigl

(Poached Pollack with Onion, Leek and
Fennel)
     Origin: Welsh
Mango Sauce
     Origin: Nigeria
Mbuzi ya masala
(Goat Meat Dry Fry)
     Origin: Mayotte
M'borokhé
(Peanut Sauce with Spinach)
     Origin: Mali
Mangoé Rafalari
(Spicy Mango Stew)
     Origin: Guinea
Mchicha
(Spinach, Coconut and Peanuts)
     Origin: Tanzania
M'tsolola
(Fish and Plantain stew in Coconut Milk)
     Origin: Comoros
Manhattan Seafood Stew
     Origin: American
Mchuzi wa Biringani
(Garden Egg Curry)
     Origin: Tanzania
Maafé
     Origin: Mali
Mani
(Rice Sweet Dish)
     Origin: India
Mchuzi wa Biringani
(Aubergine Curry)
     Origin: Tanzania
Maafe
(Meat Peanut Stew)
     Origin: Mali
Manos de Cerdo a la Peruana
(Peruvian-style Pig's Trotters)
     Origin: Peru
Mchuzi wa Kamba
(Zanzibar Prawn Curry)
     Origin: Tanzania
Machaca
(Mexican Shredded Beef)
     Origin: Mexico
Manx Broth for a Wedding
     Origin: Manx
Mchuzi wa Samaki
(Fish Curry)
     Origin: Tanzania
Machli aur Tamatar
(Curried Halibut with Tomatoes)
     Origin: India
Marake Kaloune
(Fish in Sauce)
     Origin: Djibouti
Meadow Waxcap Curry with Rice
     Origin: Britain
Machli ka Salna
(Fish Steak Curry)
     Origin: India
Maraq Bilaash
(Cherry Tomato Sauce)
     Origin: Somalia
Meatballs in Garlic Broth
     Origin: Algeria
Mackerel and Samphire Stew
     Origin: Britain
Maraq Fahfah
(Somali Soup)
     Origin: Somalia
Mesir Wat
(Lentil Bowl)
     Origin: Ethiopia
Madaba
(Cassava Leaf and Coconut Stew)
     Origin: British
Maraq Hilib Ari
(Goat Meat Stew)
     Origin: Somalia
Mexican Crockpot Chili
     Origin: American
Madeiran Carne Vinha d’Alhos
(Pork Marinated in Garlic and Wine)
     Origin: Portugal
Marolaym
     Origin: Mauritania
Mexican Pork'n'Beans
     Origin: American
Mafé
     Origin: Senegal
Maroumbo ya Nadzi
(Tripe with Bananas)
     Origin: Mayotte
Microwave Beef Spice Hotpot
     Origin: Britain
Mafé Malienne
(Malian Mafé)
     Origin: Mali
Maru we-llham
(Meat and Rice with Vegetables)
     Origin: Mauritania
Microwave Jambalaya
(x)
     Origin: Britain
mafè tatou nènn
(Naked Peanut Stew)
     Origin: Mali
Masaaledaar Pudine wal Quimah
(Minced Lamb with Mint and Spices)
     Origin: India
Microwave Prawn Gumbo
     Origin: Britain
Maffe aux Legumes Arachide
(Beef or Lamb in Peanut Butter)
     Origin: Senegal
Masale Baath
(Maharashtrian Spicy Vegetable Rice)
     Origin: India
Microwave Rabbit Stew with Dumplings
     Origin: Britain
Maffi Gumbo
(Okra Sauce)
     Origin: Guinea
Masaledaar Bakre ki Kaleji Gurda
Phepsa

(Lamb Offal Curry)
     Origin: India
Maffi Hakko Bangtura
(Sweet Potato Leaf Sauce)
     Origin: Guinea
Massaman Mutton Curry
     Origin: Thailand

Page 11 of 19