FabulousFusionFood's Stew Recipes 28th Page

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 2910 recipes in total:

Page 28 of 30

Tiga Dégué (Beef in Peanut Sauce)      Origin: Mali	To stew tripe      Origin: British	Tsebhi Birsen (Spicy Lentils)      Origin: Eritrea
Tiga Dégué au Poisson Fumé (Smoked Fish in Peanut Sauce)      Origin: Mali	To Stewe Tripes      Origin: British	Tsebhi Derho (Spicy Chicken)      Origin: Eritrea
Tigadeguena (Chicken in Peanut Sauce)      Origin: Mali	To toss up cold veal white      Origin: British	Tsebhi Sega (Spicy Minced Meat)      Origin: Eritrea
Tigadèguèna II (Chicken and Vegetable Peanut Stew)      Origin: Mali	To Warm up Cold Beef      Origin: British	Tsebhi Shiro (Spicy Peanuts)      Origin: Eritrea
Tiguadege Na      Origin: Mali	Tobago Curry Crab and Dumplings      Origin: India	Tsuivan (Stewed Vegetables, Meat and Fresh Noodles)      Origin: Mongolia
Tinolang Manok (Chicken Ginger Stew)      Origin: Philippines	Toborgee Beans      Origin: Liberia	Tuh'u (Mesopotamian Lamb and Beetroot Stew)      Origin: Mesopotamia
Tiopu Kuru (Breadfruit Stew)      Origin: Cook Islands	Tolma (Cabbage Stuffed with Lamb)      Origin: Georgia	Tukasu (Mutton Stew with Dumplings)      Origin: Mali
Tishreeb Hummus (Chickpea Casserole)      Origin: Iraq	Tom Brown      Origin: Nigeria	Tuna alla Favignana (Favignana Tuna)      Origin: Italy
To dress a lamb's head      Origin: British	Tomatillo and Beef Curry      Origin: Fusion	Tuna with Safran and Coconut Milk (Tuna with Cumin and Coconut Milk)      Origin: Seychelles
To Dress Barbel      Origin: British	Tomato Keema (Tomato and Beef Curry)      Origin: Pakistan	Tunisian Byesar (Tunisian Broad Bean Dip)      Origin: Tunisia
To Dress Pig's Fry      Origin: British	Tomato Rice      Origin: India	Tunisian Spiced Lamb Balls      Origin: Tunisia
To force cucumbers      Origin: British	Tomato-less Jollof Rice      Origin: Nigeria	Tunisian Vegetable Couscous      Origin: Tunisia
To fricasey rabbits, lamb, sweetbreads, or tripe      Origin: British	Topside Pot Roast with Port and Root Vegetables      Origin: Britain	Turbot in Kerala Red Curry Sauce      Origin: India
To Fricasey White Meat      Origin: Britain	Toscanita de Ciuperci (Sautéd Mushrooms)      Origin: Romania	Turkey Beanpot      Origin: Britain
To hash a calf's head      Origin: British	Toto-kena Misy Anana sy Voanjo (Greens with Peanuts and Minced Beef)      Origin: Madagascar	Turkey Curry with Yams      Origin: Fusion
To hash a calf's head white      Origin: British	Toulouse Ragôut      Origin: British	Turkey Etouffee      Origin: American
To hash cold mutton      Origin: British	Touo du Niger (Nigerienne Touo)      Origin: Niger	Turkey Leftovers Curry      Origin: Britain
To hash mutton like venison      Origin: British	Tourlu (Armenian Vegetable Casserole)      Origin: Armenia	Turkey Leftovers Hotpot      Origin: Britain
To make a brown fricasey      Origin: British	Traditional Pot Roast      Origin: Britain	Turkey Vindaloo Curry      Origin: Fusion
To make a ragoo of onions      Origin: British	Traditional Sloppy Joes      Origin: American	Türlü (Meat, Vegetable and Okra Stew)      Origin: Armenia
To make collops of cold beef      Origin: British	Trey Kho Manor (Caramelized Fish with Pineapple)      Origin: Cambodia	Türlüh (Mixed Vegetable Stew)      Origin: Armenia
To make plum-porridge for Christmas      Origin: British	Trini Curried Pork      Origin: Trinidad	Tuscan Sausage Gnocchi      Origin: Britain
To make wardens in conserve      Origin: British	Trini Plantain Curry      Origin: Trinidad	Tutu (Cornmeal Porridge with Black-eyed Peas)      Origin: Aruba
To Make White Fricasey      Origin: Britain	Trinidad Chicken Pelau      Origin: Trinidad	Tuvaluan Fish Curry      Origin: Tuvalu
To mince veal      Origin: British	Trinidad Crab and Callaloo      Origin: Trinidad	Tweed Kettle      Origin: Scotland
To ragoo a breast of veal      Origin: British	Trinidad Curried Pineapple Rice      Origin: Trinidad	Udang Masak Lemak Nenas (Pineapple Prawn Curry)      Origin: Malaysia
To ragoo a leg of mutton      Origin: British	Trinidadian Chicken Curry      Origin: Trinidad	Ugandan Curried Potatoes      Origin: Uganda
To ragoo cucumbers      Origin: British	Trinidadian Curried Goat      Origin: Trinidad	Ugandan Matooke      Origin: Uganda
To ragoo hogs feet and ears      Origin: British	Trinidadian Pepper Pot      Origin: Trinidad	Ugandan Smoked Fish Stew      Origin: Uganda
To Ragout a Knuckle of Veal      Origin: British	Trinidadian Turkey Curry      Origin: Trinidad	Ujeni Ndiwo      Origin: Malawi
To stew capons in white broth      Origin: British	Tripe and Onions      Origin: England	Ukwa (Breadfruit Porridge)      Origin: Nigeria
To stew cucumbers      Origin: British	Trondro Gasy (Tilapia in Tomato Sauce)      Origin: Madagascar	Umngqusho (Samp and Beans with Potatoes)      Origin: South Africa
To stew ox-palates      Origin: British	Trooping Funnel with Cannellini Beans      Origin: Britain
To stew steaks of mutton      Origin: British	Troskinti Raudoni Kopustai (Braised Red Cabbage with Sour Cream)      Origin: Russia

Page 28 of 30