FabulousFusionFood's Stew Recipes 13th Page
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 2743 recipes in total:
Page 13 of 28
| Israeli Chicken and Aubergine Shakshuka Origin: Israel | Kabaro au Carry (Malagasy Curried Beans) Origin: Madagascar | Karabakh Loby (Broad Beans in Sour Cream and Tomato Sauce) Origin: Azerbaijan |
| Israeli Chicken and Rice Pilaf Origin: Israel | Kabritu Stoba (Stewed Kid Goat) Origin: Aruba | Karahi Machhli (White Fish Curry) Origin: Pakistan |
| Israeli Shakshuka Origin: Israel | Kabritu Stobá (Goat Meat Stew) Origin: Saba | Kare Kare Origin: Philippines |
| Istrian Jota Origin: Croatia | Kabritu Stoba (Goat Stew) Origin: Bonaire | Kari Ikan (Fish Curry) Origin: Malaysia |
| Ius Album in Assum Leporem (Hare's Blood, Liver and Lung Ragout) Origin: Roman | Kabritu Stobá (Goat Meat Stew) Origin: Curacao | Kari Koko Zourit (Octopus Curry) Origin: Seychelles |
| Ius in lacertos elixos (Boiled Mackerel with Sauce) Origin: Roman | Kachumbari Origin: Rwanda | Karjalanpaisti (Karelian Stew) Origin: Finland |
| Iwuk Efere Origin: Nigeria | Kadala Curry Origin: India | Karkandji (Hibiscus Sauce) Origin: Chad |
| Jabalí con Higos en Rioja (Wild Boar with Figs in Rioja) Origin: Spain | Kadhai Gosht Origin: Pakistan | Karko Stobá (Queen Conch Stew) Origin: Aruba |
| Jackfruit Kofta Curry Origin: India | Kådun Pika (Spicy Chicken) Origin: Guam | Karko Stobá (Queen Conch Stew) Origin: Bonaire |
| Jahnija (Bosnian Lamb and Vegetable Stew) Origin: Bosnia | Kådun Pika (Spicy Chicken) Origin: Northern Mariana Islands | Karko Stobá (Queen Conch Stew) Origin: Curacao |
| Jamaican Curried Jackfruit Origin: Jamaica | Kafta with Argan Oil (Syrian Meatballs with Argan Oil) Origin: Syria | Karni Stobá (Curaçao Stewed Beef) Origin: Curacao |
| Jamaican Jerk Jackfruit Origin: Jamaica | Kajaik (Sudanese fish stew) Origin: South Sudan | Karni Stobá (Sint Eustatian Stewed Beef) Origin: Sint Eustatius |
| Jamaican Mutton and Lime Leaf Origin: Jamaica | Kakrar Jhal (Bengali Crab Curry) Origin: India | Kashmiri Chicken Curry Origin: India |
| Jamaican Pimento Tripe Curry Origin: Jamaica | Kalia II (Meat and Potato Curry II) Origin: Bangladesh | Katakou au Poisson Frais (Palm Soup Base with Fresh Fish) Origin: Cote dIvoire |
| Jamaican Prawn Curry Origin: Jamaica | Kaluun iyo Bariis (Spicy Fish Sauce with Rice) Origin: Somalia | Katami Satsabeli Baga (Duck in Georgian Walnut Sauce) Origin: Georgia |
| Jamaican Rum Prawns Origin: Jamaica | Kalya de Poulet (Chicken Kalya) Origin: Mauritius | Katogo (Beans with Cassava) Origin: Uganda |
| Jamaican Seafood Soup Origin: Jamaica | Kamba i Bob Jahnija (Bell Pepper and Bean Stew) Origin: Bulgaria | Kebab Halla (Stewed Beef) Origin: Egypt |
| Jamaican Spicy Okra Origin: Jamaica | Kamuna Origin: Sierra Leone | Kebbeh Kunda Benachin Origin: Gambia |
| Jambo (Okra Soup) Origin: Bonaire | Kanda (Beef Meatballs with Pumpkin Seeds) Origin: Central African Republic | Kede in Bokenade (Kid Goat in Sauce) Origin: England |
| Jambo (Okra Soup) Origin: Curacao | Kanda ti Nyma Origin: Central African Republic | Kedgeree 2 Origin: Fusion |
| Japraci (Collard Greens Dolmas) Origin: Montenegro | Kang Ped Pla-dook (Red Curry with Catfish) Origin: Thailand | Kedjenou Origin: Cote dIvoire |
| Japrak (Mutton-stuffed Vine Leaves) Origin: Bosnia | Kangchu Tsoem (Pig's Trotter Tshoem) Origin: Bhutan | Kedjenou (Guineafowl Kedjenou) Origin: Cote dIvoire |
| Jarret de Boeuf Origin: Chad | Kangué (Ragout of Beef) Origin: Mayotte | Kedjenou II Origin: Cote dIvoire |
| Jasha Maroo (Minced Chicken Tshoem) Origin: Bhutan | Kaninchengeschnetzeltes (Liechtenstein-style Rabbit Stew) Origin: Liechtenstein | Kefta dyal Ghriba (Synagogue Koftas) Origin: Tunisia |
| Java Chicken Origin: Fusion | Kansiyé Origin: Guinea | Keftedes (Greek Meatballs) Origin: Greece |
| Jersey Ormer Casserole Origin: Jersey | Kansiyé avec 'Mafe' (Smoked Chicken in Peanut Sauce with Mashed Plantains) Origin: Guinea | Kejenou avec Agouti (Kejenou with Cane Rat) Origin: Cote dIvoire |
| Jollof Rice with Chicken Beef and Ham Origin: Ghana | Kansiyé de Poisson (Fish Kansiyé) Origin: Guinea | Kekefia (Plantain Pottage) Origin: Nigeria |
| Jollof Rice with Lamb Origin: Mali | Kansiyé de Poulet (Chicken Kansiyé) Origin: Guinea | Kelenkelen (Fish with Cassava Leaves) Origin: Cameroon |
| Jollof Rice without Tomato Purée Origin: Nigeria | Kansiyé Origin: Guinea-Bissau | Keleya Zaara (Tunisian Lamb with Saffron) Origin: Tunisia |
| Joues de porc confites au cidre (Confit of Pork Cheeks in Cider) Origin: France | Kaoteriad (Breton Fish Stew) Origin: France | Kenkey Origin: Ghana |
| Joutes of almannd mylk (Herb Pottage with Almond Milk) Origin: England | Kapenta Origin: Zambia | Kenyan Chicken Tikka Origin: Kenya |
| Judd mat Gaardebounen (Smoked Pork with Broad Beans) Origin: Luxembourg | Kapr na černo (Carp in Black Sauce) Origin: Czech | Kenyan Matoke Origin: Britain |
| Judias Verdes con Salsa de Tomate (Green Beans in Tomato Sauce) Origin: Spain | Kapuska z Kielbasa (Sauerkraut and Kielbasa) Origin: Poland | |
| Jugged Pigeons Origin: Britain | Karē Raisu (Japanese Curry Rice) Origin: Japan |
Page 13 of 28