FabulousFusionFood's Stew Recipes 11th Page

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:
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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 |
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