FabulousFusionFood's Stew Recipes 18th 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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Touo du Niger (Nigerienne Touo) Origin: Niger | Ujeni Ndiwo Origin: Malawi | Vyannd Cypre of Samon (A Cypriot Dish of Salmon) Origin: England |
Traditional Pot Roast Origin: Britain | Umngqusho (Samp and Beans with Potatoes) Origin: South Africa | Vyne Grace Origin: England |
Traditional Sloppy Joes Origin: American | Upma Origin: Britain | Vyolette (Violet Pudding) Origin: England |
Trey Kho Manor (Caramelized Fish with Pineapple) Origin: Cambodia | Urulaikilangu Varuval (Potato Chip Curry) Origin: India | Waakye Origin: Ghana |
Trini Curried Pork Origin: Trinidad | Usilampatti Kozhi Kuzhambu (Chicken Kuzhambu) Origin: India | Wagasi in Sauce Origin: Benin |
Trini Plantain Curry Origin: Trinidad | Usupu (Eddoe Purée with Fish) Origin: Equatorial Guinea | Wardonys in syryp (Pears in Syrup) Origin: England |
Trinidad Curried Pineapple Rice Origin: Trinidad | V'sachy (Pumpkin Leaf Stew) Origin: Zambia | Waykaab (Milk with Okra Powder) Origin: Sudan |
Trinidadian Chicken Curry Origin: Trinidad | Végétarien Kansiyé (Vegetarian Kansiyé) Origin: Guinea | West Sumatran Fish Curry Origin: Sumatra |
Trinidadian Curried Goat Origin: Trinidad | Vaca Atolada (Beef Ribs with Cassava) Origin: Brazil | Wet Thar Hin (Pork Curry) Origin: Myanmar |
Trinidadian Pepper Pot Origin: Trinidad | Valentine Pork au Poivre Origin: Britain | White Chili Origin: America |
Trinidadian Turkey Curry Origin: Trinidad | Vary Amin'anana (Rice with Greens and Minced Beef) Origin: Madagascar | White Nile Fish Origin: South Sudan |
Trondro Gasy (Tilapia in Tomato Sauce) Origin: Madagascar | Vary Amin'Anana (Hot Pepper Beef) Origin: Madagascar | Wild Food Tacacá Origin: Fusion |
Troskinti Raudoni Kopustai (Braised Red Cabbage with Sour Cream) Origin: Russia | Veal Curry with Bananas Origin: Uganda | Wild Greens Gnocci in Tomato Sauce Origin: Britain |
Tsebhi Birsen (Spicy Lentils) Origin: Eritrea | Vegetable Alecha Origin: Ethiopia | Wild Mushroom Stew Origin: Britain |
Tsebhi Derho (Spicy Chicken) Origin: Eritrea | Vegetable Curry Origin: Kenya | Wild Mustard Greens with Ham Hocks Origin: American |
Tsebhi Sega (Spicy Minced Meat) Origin: Eritrea | Vegetable Curry II Origin: Britain | Winter Parsnip Stew Origin: Czech |
Tsebhi Shiro (Spicy Peanuts) Origin: Eritrea | Vegetable Curry III Origin: Britain | Wonchoi Origin: Ghana |
Tuh’u (Mesopotamian Lamb and Beetroot Stew) Origin: Mesopotamia | Vegetable Ndiwo Origin: Malawi | Wouré Burakhè Magilinri (Sweet Potato Leaf Sauce) Origin: Guinea |
Tuna with Safran and Coconut Milk (Tuna with Cumin and Coconut Milk) Origin: Seychelles | Vegetable Pilau Origin: India | Xarém Origin: Portugal |
Tunisian Byesar (Tunisian Broad Bean Dip) Origin: Tunisia | Vegetable Potjie Origin: Botswana | Xerem de Festa (A Feast Dish) Origin: Cape Verde |
Tunisian Spiced Lamb Balls Origin: Tunisia | Vegetable Tagine Origin: North Africa | Xinjiang Lamb Casserole Origin: China |
Tunisian Vegetable Couscous Origin: Tunisia | Vegetarian Chili Beans Origin: American | Yétissé de Chèvre (Yétissé of Goat) Origin: Guinea |
Turbot in Kerala Red Curry Sauce Origin: India | Vele in Bokenade (Veal in Sauce) Origin: England | Yétissé de Poulet (Chicken Yétissé) Origin: Guinea |
Turkey Curry with Yams Origin: Fusion | Velvet Shank and Burdock Soup Origin: Fusion | Yam and Beans Origin: Nigeria |
Turkey Etouffee Origin: American | Venison and Dark Chocolate Chili Origin: Fusion | Yam with Greens, Onion, and Okra Origin: Nigeria |
Turkey Leftovers Curry Origin: Britain | Venison, Potato and Mushroom Stew Origin: Britain | Yambo Origin: Aruba |
Turkey Leftovers Hotpot Origin: Britain | Venyson in Broth (Venison in Broth) Origin: England | Yangon Kyet Thar Hin (Yangon Chicken Curry) Origin: Myanmar |
Turkey Vindaloo Curry Origin: Fusion | Vermicelles (Vermicelli) Origin: Mauritania | Yassa Poulet (Chicken Yassa) Origin: Senegal |
Tutu (Cornmeal Porridge with Black-eyed Peas) Origin: Aruba | Vert desire Origin: England | Yataklete Kilkili (Ethiopian Ginger Vegetables) Origin: Ethiopia |
Tweed Kettle Origin: Scotland | Verulam-style Curried Jackfruit Origin: South Africa | Yebeh (Yam and Fish in Red Palm Oil) Origin: Sierra Leone |
Udang Masak Lemak Nenas (Pineapple Prawn Curry) Origin: Malaysia | Viande Nyembwe (Meat Nyembwe) Origin: Gabon | Yebeh Stew Origin: Sierra Leone |
Ugandan Curried Potatoes Origin: Uganda | Vulvae Steriles (Sterile Sows' Wombs) Origin: Roman | Yellow Coconut Rice Origin: Tanzania |
Ugandan Matooke Origin: Uganda | Vulvae [et] Steriles (Sterile Sow's Womb) Origin: Roman | |
Ugandan Smoked Fish Stew Origin: Uganda | Vulvae [et] Steriles (Sterile Sow's Womb) Origin: Roman |
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