Food family · 28 dishes · 25 regions

The stew
family.

Slow time and a sealed vessel: patience in cooking has no single origin. The stew is wherever people wait for flavors to merge — clay pot, tagine, cast iron, banana leaf.

3Philippines

2China

1Hungary

1Brazil

1France

1Morocco

About this group

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Philippines

3 dishes from Philippines

Filipino adobo
A Filipino braise of meat, seafood, or vegetables simmered in vinegar, soy sauce, garlic, bay leaf, and black pepper until deeply savory and tender.
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Kare-kare
A Filipino peanut-based stew of oxtail, beef, or vegetables thickened with ground peanuts and toasted rice, traditionally served with fermented shrimp paste.
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Menudo
A Filipino pork and liver stew cooked in tomato sauce with carrots and potatoes. Also called ginamay or ginagmay, it contains no tripe, hominy, or red chili sauce.
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China

2 dishes from China

Hungary

1 dish from Hungary

Goulash
A Hungarian soup or stew of meat and vegetables seasoned with paprika and other spices. The name derives from the Hungarian word gulyás, meaning 'herdsman'.
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Brazil

1 dish from Brazil

Feijoada
A Brazilian stew of black beans with pork and beef, served with rice, collard greens, farofa (toasted cassava flour), and orange slices.
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France

1 dish from France

Boeuf bourguignon
A French beef stew braised in red wine (traditionally Burgundy) with beef broth, bacon, onions, mushrooms, and a bouquet garni.
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Morocco

1 dish from Morocco

Tagine
A slow-cooked North African stew named after the conical clay pot in which it is cooked. Combines meat (typically lamb or chicken) with vegetables, fruits, and warming spices.
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South Korea

1 dish from South Korea

Kimchi Jjigae
A Korean stew made with aged kimchi, pork or tuna, tofu, scallions, and gochujang, simmered together until bubbling and tangy.
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Tunisia

1 dish from Tunisia

Couscous
Tiny steamed semolina grains of Maghrebi origin, served beneath or alongside a stew of meat (typically lamb or chicken) and vegetables flavored with ras el hanout, saffron, and preserved lemon.
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Jordan

1 dish from Jordan

Mansaf
The national dish of Jordan: lamb cooked in a fermented dried-yogurt sauce (jameed) and served over a flatbread (shrak) topped with rice and almonds. Central to Bedouin hospitality.
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Ethiopia

1 dish from Ethiopia

Doro wat
A richly spiced Ethiopian chicken stew with onions, berbere, clarified butter, and boiled eggs, traditionally eaten with injera.
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Poland

1 dish from Poland

bigos
A Polish hunter’s stew of chopped assorted meats cooked with sauerkraut, shredded fresh cabbage, and spices. Served hot, it may be enriched with vegetables or wine.
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Italy

1 dish from Italy

bollito misto
An Italian mixed boil of tougher beef and veal cuts, cotechino, and a whole hen or capon, simmered in aromatic vegetable stock.
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Azerbaijan

1 dish from Azerbaijan

bozbash
A traditional meat stew, sometimes described as soup, popular in Armenia, Azerbaijan, and Iran. Its meatball version resembles a gray head after cooking.
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Acadia

1 dish from Acadia

Fricot
An Acadian stew of chicken, potatoes, onions, carrots, and summer savoury, sometimes with dumplings. The call to eat in Acadian French is “Au fricot!”
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Armenia

1 dish from Armenia

Ghapama
An Armenian stuffed pumpkin filled with cooked rice, butter, honey, dried fruits, nuts, and meat, then baked and usually served as dessert.
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Spain

1 dish from Spain

carcamusa
A Toledo specialty served as a tapa, made with lean pork stewed in moderately spicy tomato sauce with peas, and served in an earthenware casserole with potatoes and bread.
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Mexico

1 dish from Mexico

chili
A Mexican spicy stew of chili peppers, usually beef, tomatoes, and beans, seasoned with garlic, onions, and cumin.
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Uganda

1 dish from Uganda

Luwombo
A Ugandan stew or sauce made with smoked young leaves of the Ndiizi banana plant. Reserved for Buganda’s kings and princes from 1887, it is now eaten by the Baganda generally and other Ugandan ethnic groups.
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Louisiana

1 dish from Louisiana

jambalaya
A savory Louisiana rice dish shaped by African, Spanish, and French influences, with meat or seafood, vegetables, rice, spices, and tomato. The blending of regional styles has produced cultural and regional variations.
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Turkey

1 dish from Turkey

kuru fasulye
A Turkish stew of white beans in olive oil with onion and tomato paste or sauce, sometimes other vegetables or pastirma. Often served with cacık and rice or bulgur, and considered Turkey’s national dish.
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Cameroon

1 dish from Cameroon

Ndolé
A Cameroonian stew of ground peanuts, crayfish, garlic, onions, and ndoleh leaves, originating in Douala and widely regarded as Cameroon’s national dish.
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Nigeria

1 dish from Nigeria

Obe ata
A Yoruba stew and sauce found in Nigeria, Benin, and Togo, used as a base for Jollof rice and eaten with plain rice, yam, or bread. It is ubiquitous in Nigerian cooking.
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Madagascar

1 dish from Madagascar

Romazava
Madagascar’s national dish is a stew of greens, zebu meat, tomatoes, and onions, usually served with rice. It includes brèdes mafana, or anamalaho, whose buds produce a tingly, pungent, citrusy, mouth-numbing effect and stimulate abundant salivation.
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Levant

1 dish from Levant

Shakriyeh
Shakriyeh, also known as laban emmo, is a traditional Levantine stew made with lamb and yogurt and often served alongside Arabic rice.
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Maghreb

1 dish from Maghreb

tajine
A Maghrebi stew named for its two-part clay pot, whose conical cover returns condensation so spiced meat, poultry, or fish braises with vegetables or fruit in minimal water.
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The stewfamily.

About this group

Filipino adobo

Kare-kare

Menudo

Mapo Tofu

Gabacai

Goulash

Feijoada

Boeuf bourguignon

Tagine

Kimchi Jjigae

Couscous

Mansaf

Doro wat

bigos

bollito misto

bozbash

Fricot

Ghapama

carcamusa

chili

Luwombo

jambalaya

kuru fasulye

Ndolé

Obe ata

Romazava

Shakriyeh

tajine

Other food families

The stew
family.