Stew

Kway chap is a traditional dish consisting of flat rice sheets in a soy sauce broth and an array of sides such as pig tongue, offal, pork rinds, pork belly, hard-boiled eggs, fishcakes, or preserved vegetables. The meat is usually braised with spices such as cinnamon, cloves, and anise. It is said that the broth should always be light, yet flavorful, while the rice sheets, known as kway, should never stick together. The dish can be found at numerous hawker stalls throughout Singapore.

Kway chap

Lapskaus is a traditional stew originating from Norway. The stew is usually made with a combination of beef (lamb, pork, and chicken are also viable options), onions, potatoes, carrots, celery, rutabaga, stock, flour (optional), bay leaves, thyme, salt, and pepper. The beef is cooked in water with the vegetables, herbs, and seasonings. As the stew cooks, the broth becomes thicker, and once it develops the right consistency, it's served warm with a few slices of bread or lefse flatbread on the side. If desired, the broth can be thickened with a bit of flour. However, the dish has many variations, and some people like their broth to be thin and watery. This hearty stew is especially popular in autumn and winter. Like most stews, lapskaus tastes even better the next day.

Lapskaus

Leeks mirisata is a traditional vegetable stew or curry originating from Sri Lanka. It's made with a combination of thinly sliced leeks (white parts only), oil, turmeric, chili powder, pounded Maldive fish, and salt. The leeks are saut&eacute;ed in oil, then combined with the other ingredients. The combination is cooked until the leeks reduce in volume, and then a bit more until all the liquid has evaporated. Leeks mirisata is usually served with rice or other curries. The name of the dish can be loosely translated as spicy leeks curry.

Leeks mirisata

Heavily influenced by African cooking traditions, legim is a popular Haitian dish with many variations regarding the ingredients. It typically consists of various mixed vegetables that are cooked with meat (usually beef) and then mashed together. Legim (meaning legumes or vegetables) usually contains cabbage, eggplant, watercress, green beans, carrots, and chayote squash. The stew is traditionally prepared on Saturdays, and it is often accompanied by cornmeal or rice.

Legim

Le me tsolola is a traditional African dish originating from the Comoros Islands. The dish is a simple stew made with fish and meat cooked in coconut milk. The ingredients usually include cubed beef, green bananas, fish such as mahi mahi, oil, onions, tomatoes, coconut milk, and seasonings. The fish and meat are seared in oil until brown, then cooked with the other ingredients in coconut milk. The dish is slowly simmered until all the ingredients are tender, and le me tsolola is then served over white rice.

Le me tsolola

Lenticchie in umido is a traditional dish made with lentils as the key ingredient. The lentils are added to a pan with onions saut&eacute;ed in olive oil, and once the lentils have absorbed the oil, the mix is covered with water. Garlic and mint are also added to the pan, and the combination is cooked until the lentils are soft and the liquid is mostly absorbed. The dish is seasoned with salt and pepper and served, either warm or cold. When served cold, it&rsquo;s recommended to add a few hard-boiled eggs to the dish, but then it's not vegan anymore. Lenticchie in umido is traditionally served on New Year&rsquo;s Eve, but it&rsquo;s also popular during the colder months of the year.

Lenticchie in umido

Liberian cabbage stew, as the name suggests, is a traditional stew from Liberia. It's made with a combination of cabbage, chicken, Maggi cubes, meat tenderizer, beef, tomato paste, black pepper, chicken bouillon, onions, and vegetable oil. The meat is fried together in oil until golden brown. The remaining ingredients are then added to the pot and the stew is simmered until it thickens and the ingredients become tender. It's recommended to watch the stew carefully to prevent the ingredients from sticking to the bottom of the pot.

Liberian Cabbage Stew

Lobio is a Georgian invention that refers to a wide group of dishes that employ beans as a key ingredient. Most commonly, those are red kidney beans, boiled with various spices to create a thick stew, commonly served with mchadi, a traditional Georgian cornbread. Among numerous other varieties, lobio nigozit, which incorporates mashed beans in a thick walnut sauce, is the most common version. The dish can also appear in a form of a salad, with whole or mashed beans, and it is typically served cold.

Lobio

Locro is a thick and nourishing stew which originated in South America, long before the arrival of Spanish conquistadores. This authentic and traditional stew has numerous varieties, but the most famous version is the Argentinian locro, mostly made with dry white corn kernels, meat, and vegetables. The dish usually consists of pork or beef cuts, as well as ribs or offal, while some versions might include sausages and smoked bacon. Other ingredients include dry corn kernels (hominy), various spices, and vegetables such as pumpkin, potatoes, and yams. It is believed that locro originated in the mountainous Andes region and that it was heavily influenced by culinary traditions of the indigenous Inca civilization. In Argentina, the dish is usually served on special occasions such as May Revolution Day or numerous formal gatherings, but it is also a staple meal during the harsh winter seasons. Locro is always served hot, with bread on the side, and is often topped with quiquirimichi - a traditional hot sauce. Although it is usually associated with Argentina and regarded as their national dish, different varieties of locro are popular in other South American countries, primarily Ecuador, Bolivia, Chile, and Peru, where locro usually, but not always, denotes a soup, not a stew.

Locro

Locro de zapallo is a classic Peruvian dish consisting of squash pieces, potatoes, evaporated milk, queso fresco, vegetables (onions, peas, corn), and aji amarillo peppers. Because the stew is quite light, many people had locro for dinner, then went straight to bed during Colonial times. When the stew is ready, it is recommended to serve it with white rice and fried plantains.

Locro de zapallo

Luxembourgish Esa&uuml; soup is a hearty lentil stew made by cooking lentils with herbs and vegetables such as onions, carrots, celery, and leeks. The dish is typically seasoned with salt and pepper, and it can optionally be enhanced with ingredients such as various spices, smoked bacon, butter, and cream or milk. This simple stew derives its name from Esau, a character mentioned in the Old Testament who was the son of Isaac and Rebecca, and the one who sold his birthright to his younger brother, Jacob, for a bowl of stewed lentils (a "mess of pottage"). The dish is also commonly referred to as Jacob's lentil stew or Esau's pottage.

Luxembourgish Esaü Soup

This traditional stew, occasionally also referred as a sauce or soup, is enjoyed throughout the West and Central Africa, but it is believed it originated among the Bambara people in Mali. It comes in numerous regional variations, but each version is created with roasted peanuts that are ground into flour and make the basic sauce of the dish. The list of additional ingredients is extensive, and it typically includes tomato paste, fish or meat, usually beef, lamb, goat, or chicken, various vegetables, and numerous spices such as ginger, turmeric, coriander, or cinnamon. The variations often differ in texture and consistency, while the side dishes are regionally influenced and may include anything from rice to couscous, fufu, or sweet potatoes.

Maafe

India

Madras is a traditional curry that's characterized by its spiciness and complex flavors. Although there are many variations, it's typically made with a combination of chicken or lamb, onions, garlic, ginger, tomato paste, lemon juice, cinnamon, oil, coconut milk, and a spice mix consisting of madras curry powder, chili powder, dried fenugreek, and salt. The curry shouldn't be too thick, and if it does, it's enough to add a bit of curry base, not water. Once prepared, this spicy curry is usually garnished with chopped cilantro before it's served. The dish can also be prepared with lamb or beef instead of chicken, but it's then called ghoust madras.

Madras curry

Maharagwe is a popular African dish made by stewing red beans with various other ingredients. The dish can be prepared in both sweet and savory versions. The beans are typically boiled with coconut milk, cardamom, cinnamon, onions, tomatoes, garlic, curry powder, chili peppers, and green peppers. It is recommended to serve maharagwe with chapati bread or ugali. Although the dish is African, there are some obvious Indian influences which can be seen in the ingredients used for the preparation of maharagwe.

Maharagwe

Makhlouta is a thick and rustic Lebanese stew that is prepared with a variety of beans, wheat, and legumes such as kidney, white, and garbanzo beans, chickpeas, lentils, and bulgur. The beans and legumes should be soaked overnight before they are slowly stewed the following day, typically together with onions and spices, while some variations may also include pomegranate molasses or tomato paste. Makhlouta is usually prepared as a vegetarian dish, though meat can sometimes be served together with the stew. In rural areas, this hearty stew was also sometimes prepared with awarma&mdash;pieces of lamb preserved in fat. The name of the dish translates as mixed, which probably stems from the variety of grains and legumes that are combined in this hearty dish.

Makhlouta

M&acirc;ncare de mazăre is a Romanian pea stew. The peas are typically cooked with chopped onions, carrots, bell peppers, parsnip, tomato sauce, vegetable stock, and seasonings. The stew can be prepared only with vegetables (it is then suitable for eating during Lent) or combined with meat, usually chicken, beef, or pork. Warm and filling, this pea stew can be garnished with dill and is usually eaten for lunch or dinner. Typical accompaniments to this dish include fresh salads, slices of bread, and Romanian telemea cheese.

Mâncare de mazăre

M&acirc;ncare de praz is a traditional leek stew. It usually consists of chopped leeks and olives cooked with tomato sauce with onions until the leeks are tender. The stew is typically seasoned with lemon juice and garnished with chopped parsley or dill. A simple meatless dish, this leek stew is usually accompanied by crusty bread on the side.

Mâncare de praz

Croatia

Istrian mane&scaron;tra is a Croatian take on the popular Italian minestrone soup. This hearty and thick stew-like soup is made with dried meat, beans, and spring corn. There are numerous variations on the dish, so mane&scaron;tra is typically served as the first course when dried meat is omitted, and if it is prepared with meat, the dish is then usually served as a main course. Carrots, celery, turnips, onions, and tomatoes can all be used in mane&scaron;tra, which is often flavored with parsley, black pepper, olive oil, and bay leaves. There is also the annual Mane&scaron;tra Festival in the county of Grači&scaron;će. It is recommended to serve this nourishing soup with pieces of crusty bread on the side.

Maneštra

Mane&scaron;tra od boba i komorača is a traditional dish originating from the Kvarner area. This type of mane&scaron;tra is made with a combination of broad beans (fava beans), fennel, potatoes, onions, carrots, flour, parsley, oil, salt, and black pepper. The onions are finely chopped and saut&eacute;ed in oil until golden. The broad beans, chopped fennel, parsley, and potato cubes are added to the pot, and the mixture is covered with water and a spoonful of flour. The stew is seasoned with salt and pepper, and it's then simmered until the ingredients become fully cooked and the mane&scaron;tra develops a thick consistency.

Maneštra od boba i komorača

Mane&scaron;tra od slanutka i dagnji is a traditional dish originating from the Kvarner area. This type of mane&scaron;tra is usually made with a combination of chickpeas, mussels, carrots, potatoes, celery, onions, garlic, tomatoes, parsley, dry white wine, and olive oil. The chickpeas are soaked and cooked in salted water with potatoes, carrots, celery, and onions. The garlic is saut&eacute;ed in olive oil and mixed with chopped tomatoes and salt. After a few minutes, the mussels are added to the pot and cooked until they open up. During the process, white wine is added to the pot. Half of the chickpeas are mashed and mixed with the other half and mussels. The mane&scaron;tra is shortly simmered and it's then served hot, garnished with leftover mussels in their shells, chopped parsley, and a drizzle of olive oil.