FabulousFusionFood's Stew Recipes 18th 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:
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| Mutton with Peppers and Chironji Origin: India | Nigerian Catfish Stew Origin: Nigeria | Nyete Greens with Peanut Butter Origin: South Sudan |
| Mykai (Mushrooms in Honey) Origin: Roman | Nigerian Chicken Jollof Rice Origin: Nigeria | Nyma ye Huku (Zimbabwean Chicken Stew) Origin: Zimbabwe |
| N'dolé (Bitterleaf Stew) Origin: Cameroon | Nigerian Chicken Stew Origin: Nigeria | Oaxacan Black Beans with Avocado Leaf Origin: Mexico |
| N'dolé avec Poisson (Fish and Bitterleaf Stew) Origin: Gabon | Nigerian Fresh Fish Pepper Soup Origin: Nigeria | Obe Ata (Nigerian Pepper Soup) Origin: Nigeria |
| N'dolé avec Poulet (Chicken N'Dolé) Origin: Cameroon | Nigerian Goat Stew Origin: Nigeria | Obe Ata Dindin (Nigerian Red Sauce) Origin: Nigeria |
| N'dzan (Hibiscus Leaves Stew) Origin: Cameroon | Nigerian Groundnut Soup Origin: Nigeria | Obe Efo Elegusi (Egusi Soup) Origin: Nigeria |
| Naatukodi Pulusu (Country Chicken Sour Curry) Origin: India | Nigerian Guinea Fowl Stew Origin: Nigeria | Obe Eja Dindin (Fried Fish Stew) Origin: Nigeria |
| Naeamia bel Dakwa Origin: Sudan | Nigerian Guineafowl Pepper Soup Origin: Nigeria | Obe Eja Tutu (Fresh Fish Stew) Origin: Nigeria |
| Naengi-guk (Shepherd's Purse Soup) Origin: Korea | Nigerian Spiced Chicken Pepper Soup Origin: Nigeria | Obe-Onigba (Garden Egg Sauce) Origin: Nigeria |
| Naga Curry Origin: Fusion | Nigerian Spiced Goat Meat Pepper Soup Origin: Nigeria | Ock-lam (Barbecued Pork with Mushrooms and Beans) Origin: Laos |
| Namibian Beef Stew With Potatoes And Carrots Origin: Namibia | Nigerian Spiced Grasscutter Pepper Soup Origin: Nigeria | Ofadà (Green Soup) Origin: Nigeria |
| Namibian Black-eyed Peas Origin: Namibia | Nigerian Spiced Mixed Meat Pepper Soup Origin: Nigeria | Ofe Achara (Elephant Grass Stew) Origin: Nigeria |
| Nandji Origin: Mali | Nigerian Spicy Scrambled Eggs Origin: Nigeria | Ofe Ugba (Ugba Soup) Origin: Nigeria |
| Nandji de Boeuf (Nandji of Beef) Origin: Cote dIvoire | Nihari Lamb Origin: Pakistan | Ofe-Owerri Soup Origin: Nigeria |
| Nandji Ivorienne Origin: Cote dIvoire | Nila Bumbu Acar (Sour Spicy Carp) Origin: Indonesia | Ofellas Apicianas (Starters, Apician Style) Origin: Roman |
| Nane Flor (Pig's Feet Stew) Origin: Ghana | Nimino de Peixe (Nimino of Fish) Origin: Mozambique | Ogbono Soup Origin: Nigeria |
| Nanē Pia (Niuean Porridge) Origin: Niue | Njahi in Coconut Sauce (Kenyan Black Beans in Coconut Sauce) Origin: Kenya | Ogbono Soup with Waterleaf Origin: Nigeria |
| Ndambé à la Sauce Tomateh (Bean and Meat Stew in Tomato Sauce) Origin: Senegal | Njanga Rice Origin: Cameroon | Ohrapuuro (Finnish Barley Porridge) Origin: Finland |
| Ndambé Blanc (White Bean and Meat Stew) Origin: Senegal | Nkatenkwan (Ghanaian Peanut Soup) Origin: Ghana | Oignons à la Monégasque (Sweet and Sour Onions, Monegasque Style) Origin: Monaco |
| Ndengu (Lentil Stew) Origin: Kenya | Nkrakra II (Ghanaian Light Soup) Origin: Ghana | Ojja Merguez Origin: Tunisia |
| Ndizi na Nyama (Plantains with Meat) Origin: East Africa | Nkrakrakwam (Ghanaian Light Soup) Origin: Ghana | Okok (Eru Leaf Stew) Origin: Cameroon |
| Ndolé à la Viande (Bitterleaf with Meat) Origin: Cameroon | Nohutlu Pilav (Pilaf with Chickpeas) Origin: Turkey | Okra Fungi Origin: British Virgin Islands |
| Nettle Greens and Peanut Stew Origin: African Fusion | Northern Irish Beef Stew Origin: Northern Ireland | Okra in Tomato Sauce with Emperor's Mint Origin: African Fusion |
| Nevis-style Turkey Roti Origin: Saint Kitts | Noteye (Nutty) Origin: England | Okro Soup Origin: Nigeria |
| New Caledonia Civet de Cerf (Venison Stew) Origin: New Caledonia | Nowmbyls of Muskyls (Mussels in Almond Milk Sauce) Origin: England | Oktapodhi Krasato (Octopus in Wine) Origin: Cyprus |
| New noumbles of dere (Fresh Deer Offal) Origin: England | Numb-fish (Electric Ray) Origin: Roman | Okwuru Ugba (Okra and Ugba Soup) Origin: Nigeria |
| New Year's Hopping John Origin: American | Nwa Mee Hinga (Oxtail and Watercress) Origin: Myanmar | Olla de Carne Origin: Costa Rica |
| New York Style Hotdogs Origin: American | Nyaba Origin: Sudan | Olusatra (Alexanders with Raisin Sauce) Origin: Roman |
| Nga Myin Hin (Butter Fish Curry) Origin: Myanmar | Nyama ya Figo (Beef and Kidneys) Origin: Tanzania | Omajova-Pilz-Ragout mit Hirse (Omajova Mushroom Ragout with Millet) Origin: Namibia |
| Ngukassa (Plantain Soup) Origin: Central African Republic | Nyama yeMbudzi (Traditional Zimbabwean Goat Meat Stew) Origin: Zimbabwe | Ombidi (Namibian Spinach Stew) Origin: Namibia |
| Ngunza et Boule de Manioc (Ngunza and Cassava Balls) Origin: Central African Republic | Nyambeh Nyebbeh (Black-eyed Bean stew with Cassava) Origin: Ghana | Osh (Uzbek Palov) Origin: Uzbekistan |
| Nhopi (Corn Meal with Pumpkin) Origin: Zimbabwe | Nyebbeh with Oli Gravy Origin: Gambia | Oshi Palov (Beef and Vegetable Pilau) Origin: Tajikistan |
| Nhopi Dovi (Pumpkin with Groundnut Sauce) Origin: Zimbabwe | Nyekoe (Lesotho Sorghum and Beans) Origin: Lesotho | |
| Nigerian Beans Porridge Origin: Nigeria | Nyeleng (Beef and Peanut Gumbo) Origin: Senegal |
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