FabulousFusionFood's Stew Recipes 10th 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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Kenyan Matoke Origin: British | Konkoé Turé Gbéli (Smoked Catfish Stew with Vegetables) Origin: Guinea | Lamb Dhan Saag Origin: India |
Kerrie-aartappels en Uie (Curried Potatoes and Onions) Origin: South Africa | Kontomire Stew (Cocoyam Leaf Stew) Origin: Ghana | Lamb Jalfrezi Origin: India |
Kerrieboontjies (South African Curried Beans) Origin: South Africa | Koozy (Leg of Lamb) Origin: Iraq | Lamb Julienne with Crispy Dumplings Origin: Britain |
Kewa Datshi (Potatoes with Cheese) Origin: Bhutan | Korean-inspired Pollock Stew with Gochujang and Wild Greens Origin: Korea | Lamb Madras Origin: India |
Kewa Phagsha (Spicy Pork with Potatoes) Origin: Bhutan | Koshari (Lentils, Pasta and Rice) Origin: Egypt | Lamb Rogan Josh Origin: India |
Khao Man (Coconut Rice) Origin: Brunei | Kosksu bil-Ful (Couscous with Broad Beans) Origin: Malta | Lamb Stifado Origin: Cyprus |
Khasi Ko Masu (Nepali Goat Meat Curry) Origin: Nepal | Koumrangan Origin: Chad | Lamb with New Potatoes and Coriander Origin: Ireland |
Khatta Curry Origin: India | Kouneli Stifado (Rabbit Stew) Origin: Greece | Lamb with Red Wine and Chorizo Origin: Britain |
Khela Kalia (West Bengali Lamb Curry) Origin: India | Koushari (Lentils, Macaroni and Rice in Oil) Origin: Egypt | Lamb with Spinach Origin: Mauritius |
Khichidi Origin: India | Koushry (Rice with Lentils) Origin: Egypt | Lapin au Cidre (Rabbit in Cider) Origin: France |
Khichiri Origin: India | Kozi Ishtu (Keralan Chicken Ishtu) Origin: India | Lapin au Vin Blanc (Rabbit with White Wine) Origin: Gabon |
Khnom Jin Namya (Catfish Curry over Noodles) Origin: Thailand | Krain Krain (Jute Leaf Stew) Origin: Sierra Leone | Laska Origin: Malaysia |
Khoodra Mafrooka Origin: Sudan | Kuba (Mushroom and Barley Casserole) Origin: Czech | Le Canard au tangor et à la Vanille (Clementine and Vanilla Duck) Origin: Reunion |
Khoresh B'Amieh (Okra Stew) Origin: Iran | Kubani (Dried Apricot Dessert) Origin: India | Le cassoulet de la mer à la bretonne (Breton seaside cassoulet) Origin: France |
Khoresht-e Loobia (Stewed Mutton with String Beans) Origin: Iran | Kuka Soup Origin: Nigeria | Le Me Tsolola Origin: Comoros |
Khoresht-e Zereshk (Barberry, Lamb and Nut Stew) Origin: Iran | Kuku (Chicken) Origin: Kenya | Le Ndolé Camerounais (Cameroonian Ndolé) Origin: Cameroon |
Khoreshte Kalal (Lamb Stew with Barberry Sauce) Origin: Iran | Kuku Paka (Chicken-coconut Curry) Origin: East Africa | Le Poulet à la Crème de Vanille (Chicken with Vanilla Sauce) Origin: Reunion |
Khormya (Spiced Lamb with Yoghurt) Origin: Kazakhstan | Kuku wa Nazi (Chicken with Coconut Milk) Origin: Kenya | Le Rougail Boucané (Smoked Pork Rougail) Origin: Reunion |
Khumbi Aloo (Mushroom and Potato Curry) Origin: India | Kukulu Musamma Origin: Sri Lanka | Leftover Turkey Fricassee Origin: Scotland |
Kibeba (Cassava and Cuttlefish Stew) Origin: Mozambique | Kulu'wa (Eritrean Chopped Meat) Origin: Eritrea | Leftovers Jalfrezi with Gravy Origin: India |
Kid Goat Korma Origin: Anglo-Indian | Kurmanash Origin: India | Leftovers Lamb Ragu Origin: Britain |
Kig ha Farz (Meat with Stuffing) Origin: France | Kyazangi Kaukswe (Rice Noodles with Curry) Origin: Myanmar | Leksour (Mauritanian-style Pancakes with Sauce) Origin: Mauritania |
Kilmeny Kail Origin: Scotland | Kyet tha Kar la Thar Hin (Chicken and Squash Curry) Origin: Myanmar | Leksour (Lamb Stew on Millet Pancakes) Origin: Mauritania |
Kingklip and Prawn Biryani Origin: South Africa | Lækker mørbradgryde (Pork Tenderloin Casserole) Origin: Denmark | Lenticula (Roman Spicy Lentils) Origin: Roman |
Kissra be Omregayga Origin: Sudan | L'Ham Lahlou (Sweet Lamb for Ramadan) Origin: Algeria | Lenticula ex sphondylis (Mussels with Lentils) Origin: Roman |
Kobi Bhaji Origin: India | La Bandera Dominicana (The Dominican Flag) Origin: Dominican Republic | Lenticula ex Sphondylis (Lentils and Parsnips) Origin: Roman |
Kobi Keema (Cabbage and Minced Meat Curry) Origin: India | La Capitaine Sangha (Nile Perch with Red Sauce) Origin: Mali | Lenticulam de castaneis (Lentils and Chestnuts) Origin: Roman |
Kobi Sabji (Cabbage Sabji) Origin: India | Lablabi Origin: Tunisia | Lentil Curry with Japanese Knotweed and Sweet Potatoes Origin: Fusion |
Kohl Westfalisch (Westphalian Cabbage II) Origin: Germany | Laganophake (Lentil Stew) Origin: Roman | Lentil Hashwa Origin: UAE |
Kokam Fish Origin: India | Lahm Lhalou (Lamb Stew with Prunes) Origin: Algeria | Les haricots de Paimpol (Pampiol Beans) Origin: France |
Koko na Nyama (Meat with Koko) Origin: Central African Republic | Lahma Mu'assaga (Savoury Minced Lamb) Origin: Egypt | Les Lentilles (Reunion Lentils) Origin: Reunion |
Kokum Kari (Kokam Curry) Origin: India | Laksa Origin: Malaysia | Lièvre fumé à l'odika (Smoked Rabbit with Ogbono) Origin: Gabon |
Komprek Eromba (Water Dropwort Eromba) Origin: India | Lamb and Cabbage Rolls Origin: Britain | |
Kondré de Porc (Kondré of Pork) Origin: Cameroon | Lamb Curry with Winter Vegetables and Spinach Origin: Fusion |
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