FabulousFusionFood's Stew Recipes 10th 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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| Fassoulia (Green Bean Stew) Origin: Armenia | Fläskfilé med sås och ugnsstekta grönsaker (Pork Fillet with Sauce and Roast Vegetables) Origin: Sweden | Fruity Chicken Curry Origin: India |
| Faten Doya (Nigerian Yam Pottage) Origin: Nigeria | Foie au coco (Liver with Coconut) Origin: Mayotte | Frumente yn lentyn (Frumenty in Lent) Origin: England |
| Feijao de Oleo de Palma (Palm Oil Beans) Origin: Angola | Folon Origin: Cameroon | Fryplantain and Beans Origin: Ghana |
| Feijoada (Pork, Black Bean and Sausage Stew) Origin: East Timor | Fonio, Sauce Gombo et Crevettes (Fonio, Okra Sauce and Prawns) Origin: Mali | FSM Tinola Origin: Federated States Micronesia |
| Feijoada à Angolana (Angolan Feijoada) Origin: Angola | Fool Medames (Egyptian Beans) Origin: Egypt | Ful Medames Origin: Somaliland |
| Feijoada de Moçambicana (Mozambican Bean Stew) Origin: Mozambique | For to make blank manger (To Make White Food) Origin: England | Fulkopir Baati Jhaal (Potato and Cauliflower Stew) Origin: Bangladesh |
| Feijoda Origin: Brazil | For to make noumbles in lent (Stewed Fish Intestines for Lent) Origin: England | Fumet de Caça (Hunter's Fumet) Origin: Mozambique |
| Fenkel in Soppes (Fennel in Sauce) Origin: England | Foufou de Banane à la Sauce Claire (Plantain Fufu with Clear Sauce) Origin: Mali | Funchi Origin: Aruba |
| Féroce d'Avocat (Migan de fruit à pain) Origin: Martinique | Foufou Dessi (White Sauce for Fufu) Origin: Togo | Funchi (Polenta) Origin: Bonaire |
| Fesenjoon (Persian Chicken) Origin: Iran | Foufu et Eru (Cameroonian Beef with Cassava Leaves) Origin: Cameroon | Funchi (Polenta) Origin: Curacao |
| Fettat Adis Origin: Sudan | Fouti Lafidi Origin: Guinea | Funchi Origin: Sint Eustatius |
| Feuilles de Manioc (Central African Cassava Leaves) Origin: Central Africa | Fowl Sauté with Peas Origin: British | Funges (Mushrooms) Origin: England |
| Feuilles de Manioc Malienne (Malian Cassava Leaf Stew) Origin: Mali | Frango com Bagique (Chicken with Spinach) Origin: Guinea-Bissau | Furmente with porpays (Grain Pottage with Porpoise) Origin: England |
| Ffesant Nadolig (Christmas Pheasant) Origin: Welsh | Frango com Quiabo (Chicken with Okra) Origin: Angola | Futali Origin: Malawi |
| Fideos con Atun (Spaghetti with Tuna) Origin: Gibraltar | Frango Zambeziana (Zambezi Chicken) Origin: Mozambique | Futari (Sweet Potato and Pumpkin in Coconut Milk) Origin: Tanzania |
| Field Mushrooms in Buttermilk Origin: British | Frankfurters in a Spicy Tomato Sauce Origin: American | Fyletes in galyntyne (Fillets in a Sauce of Meat Juices) Origin: England |
| Fijian Chicken Curry Origin: Fiji | Freekeh Mansaf Origin: Syria | Fyletus in Galentyne (Fillets in a Sauce of Meat Juices) Origin: England |
| Fijian Goat Curry Origin: Fiji | Fresh Fish Pepper Soup Origin: West Africa | Gaeng Khiaw Waen (Green Curry with Pork) Origin: Thailand |
| Filé Gumbo Origin: Louisiana | Fricase de Pollo (Cuban Chicken Fricassee) Origin: Cuba | Gaeng Ki Lek (Northern Thai Pork and Ki Lek Curry with Fingerroot) Origin: Thailand |
| Filet de Lotte au Cury (Curried Monkfish Fillet) Origin: Senegal | Fricasée de Gibier (Fricasee of Bushmeat) Origin: French Guiana | Gaeng Ki Lek (Northern Thai Pork and Ki Lek Curry with Fingerroot) Origin: Thailand |
| Filetes in galyntyne Origin: England | Fricassée de Coq (Chicken Fricassee) Origin: Mauritius | Gaeng Pa-naeng (Panang Curry) Origin: Thailand |
| Filipino Beef Rendang Origin: Philippines | Fricassé de chatrou (Chatrou Fricassee) Origin: Guadeloupe | Gaeng Som (Thai Sour Curry) Origin: Thailand |
| Filipino Sweet and Sour Pork Origin: Philippines | Fricassé de lambis (Queen Conch Fricassee) Origin: Guadeloupe | Gaeng Som (Thai Sour Curry) Origin: Thailand |
| Financiere Ragôut Origin: British | Fricassé de ouassous (Fricassée of Freshwater Prawns) Origin: Guadeloupe | Galinha à Portuguesa (Macanese Portuguese Chicken) Origin: Macau |
| Finnan Haddie Origin: Scotland | Fried Ata Sauce Origin: Nigeria | Gallo Pinto Origin: Costa Rica |
| Fish and Dried Mallow Leaf Stew Origin: African Fusion | Fried Bistort Greens Origin: African Fusion | Gallo Pinto II Origin: Nicaragua |
| Fish and Snail Sauce Origin: Nigeria | Fried Chicken Emirati Style Origin: UAE | Galo Soup Origin: Liberia |
| Fish Doopeaja Origin: Bangladesh | Fried Lamb's Kidneys with Guinness and Mushroom Sauce Origin: Ireland | Gambas ou langoustines au pastis (Prawns or Langoustines with Pastis) Origin: Monaco |
| Fish Kofta Curry Origin: Anglo-Indian | Frijoles Paisas Origin: Colombia | Gambian Benachin Origin: Gambia |
| Fish Newberg Origin: Britain | Frikkadel Curry Origin: South Africa | Gambian Fish Pepper Soup Origin: Gambia |
| Fish Stew Origin: Guinea-Bissau | Frikkadels Origin: South Africa | Gambian Fish Yassa Origin: Gambia |
| Fish Waterzooï Origin: Belgium | Fruit and Bacon Braised Red Cabbage Origin: Britain | Gambian Oxtail Pepper Soup Origin: Gambia |
| Fiskgryta (Fish Stew) Origin: Sweden | Fruity Beef Casserole Origin: Britain | |
| Fiskgryta med citron och gräslök (Fish Stew with Lemon and Chives) Origin: Sweden | Fruity Chicken Curry Origin: African Fusion |
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