Stew

China

Sichuan in origin, mapo doufu consists of tofu cubes settled in a spicy sauce containing minced meat, traditionally beef or pork, and fermented black beans known as douchi. The dish is said to have been invented in a small restaurant called Chen Xingsheng in Chengdu back in 1862, while the name of the dish comes from the lady cook who created it. Namely, the word mapo is an abbreviation which can be translated as pockermarked grandma, referring to the woman's appearance. The numbing spiciness and hotness of the dish come from Sichuan peppercorns, chili oil, and doubanjiang, a broad bean paste, whereas additional ingredients include wine rice, soy sauce, ginger, garlic, a garnish of chopped green onions, and optionally, starch, which is used as a thickener. Once cooked, mapo doufu will have a spicy top oil layer which serves to preserve the heat of the dish. Steamed white rice is the perfect accompaniment to this dish, but mapo doufu can also be eaten on its own.

Mapo doufu

Marake kaloune is a traditional fish stew originating from Djibouti. The dish is usually made with a combination of fish fillets (often tilapia or sea bass), potatoes, onions, okra, eggplants, tomatoes, garlic, tamarind paste, salt, pepper, parsley, rice, and oil. The potatoes are browned in oil and then mixed with the onions, okra, tomatoes, eggplants, tamarind paste, and garlic. The ingredients are seasoned with salt and black pepper before they're mixed with the fish and rice. The mixture is covered with water, brought to a boil, and then simmered until the rice is tender. Marake kaloune is garnished with chopped parsley and served while the stew is still hot.

Marake kaloune

France

Marmite Sarthoise is a traditional dish hailing from Sarthe. It's made with a combination of chicken (preferably Lou&eacute; chicken), ham, rabbit, carrots, Paris mushrooms, turnips, cabbage, veal stock, cr&egrave;me fra&icirc;che, and a local white wine called Jasni&egrave;res. Everything except the vegetables is cooked in a pan, while the vegetables are steamed, deglazed with white wine, then mixed with cream. The dish was created in 1978 by the Les 19 Bonnes Tables Sarthoises association, and their goal was to include the best local ingredients in one dish.

Marmite Sarthoise

Out of all Thai curry varieties, massaman curry stands out as the mildest, sweetest, and the most unusual type. It is a combination of creamy coconut milk, meat, potatoes, and a curry paste made with roasted spices. Coconut milk is the authentic Thai element of the dish, providing a rich base for the rest of the ingredients. Since it is cooked for a long time, massaman curry usually employs thicker cuts of beef or bone-in chicken, and occasionally lamb or mutton. The list of spices commonly used in massaman is versatile and extensive. It usually employs a combination of dry spices such as cumin, coriander, cloves, cinnamon, and peppercorns, mixed with fresh garlic, chili, galangal, lemongrass, tamarind paste, and palm sugar. The dark red, thick spice paste is simmered with other ingredients and gives the dish an incredibly complex and layered flavor. It is still not clear if massaman curry originated in South or Central Thailand, but it is certain that it owes its name and origin to Muslim traders from the Middle East and the Indian subcontinent. This is the reason why massaman curry employs a variety of fragrant oriental spices that are not common in the region. Massaman curry is usually accompanied by a bowl of steamed rice and ajad, the famous pickled cucumber side dish. Chopped or whole peanuts can also be incorporated into the dish or sprinkled on top right before serving.

Massaman Curry

Matata is one of the rare Mozambican dishes that wasn't influenced by Portugese cuisine. This stew is made with a combination of chopped clams (or other shellfish), ground peanuts or peanut butter, onions, tomatoes, red chili flakes, young pumpkin or spinach leaves, oil, and seasonings. The onions are saut&eacute;ed in oil and mixed with the other ingredients. The pot is covered and the stew is shortly simmered until the leaves wilt. This Mozambican stew is traditionally served over rice.

Matata

Mchuzi wa biringani is a Tanzanian eggplant curry that is traditionally prepared with the addition of onions, curry powder, garlic, ginger, chili peppers, potatoes, tomatoes, and either coconut milk or yogurt. The curry is simmered until the sauce becomes thickened and the ingredients develop a tender consistency. Before serving, milk, coconut milk, or yogurt are stirred into the curry, which is then usually consumed with chapati or rice. Sometimes, ground meat is added to the dish along with the eggplants.

Mchuzi wa biringani

Croatia

Međimurski gula&scaron; is a traditional stew originating from Međimurje. This variation on goulash is made with a combination of beef, pork fat, onions, paprika powder, vinegar, flour, and salt. The ingredients are saut&eacute;ed in fat, stirred, and simmered until the meat becomes slightly tender. Flour is added to the mixture and the stew is simmered until everything becomes tender. Once done, this gula&scaron; is typically served with boiled potatoes or homemade ribbon pasta.

Međimurski gulaš

This comforting Filipino stew usually combines diced marinated pork, carrots, potatoes, and pork's liver with a creamy tomato sauce. Since it is one of the national Filipino dishes, numerous regional varieties often employ raisins, bell peppers, garbanzo beans, and sausages. The name menudo probably stems from menudencias, meaning offal, which might suggest that the dish used to include other innards, though pork liver is the most common option nowadays. It can also refer to small or tiny, possibly referring to the size of the ingredients. Menudo is typically prepared for every important event in the Philippines and comes with steamed rice served on the side.

Menudo Filipino

Metemgee is a Guyanese one-pot meal made with cassava, sweet potatoes, yams, plantains, onions, and garlic, boiled in coconut milk with various spices, (sometimes) meats, and duff &ndash; wheat flour dumplings. Salt fish or fried fish is traditionally served as a side dish that accompanies the metemgee. The stew is coveted by men, who think of it as a source of virility and physical strength. This hearty and filling dish can be consumed at any time of the day, but the Guyanese often enjoy it during lunchtime.

Metemgee

Mfaraket koussa is a traditional vegetable stew originating from Lebanon. The dish is usually made with a combination of zucchini, chickpeas, onions, hot peppers, garlic, olive oil, tomatoes, allspice, salt, and white pepper. The chickpeas are soaked and boiled, while the onions, garlic, and hot peppers are saut&eacute;ed in oil until soft. The zucchini is cut into smaller pieces and saut&eacute;ed in the same pan. The mixture is seasoned with allspice, salt, and white pepper and it's then mixed with the tomatoes. The stew is simmered over low heat for about half an hour, and it's then served, usually at room temperature. Mfaraket koussa is especially popular in the summer.

Mfaraket koussa

Italy

Minestra di patate e verza is a traditional dish originating from Basilicata. It's made with a combination of cabbage, potatoes, vegetable broth, red pepper flakes, olive oil, garlic, onions, and salt. In local dialect, the potatoes are called patane. This hearty stew is simmered until the potatoes and cabbage are so tender that they're falling apart and most of the liquid has evaporated. The vegetables are then mashed until the consistency is similar to that of mashed potatoes. The stew is served drizzled with olive oil before serving, and if desired, it can also be sprinkled with sweet paprika powder. It's especially popular during the cold winter months.

Minestra di patate e verza

India

Mirchi ka salan is a variety of curry hailing from Hyderabad. It's made by simmering fried mild green chilis in a piquant mixture of peanuts, coconut, fried onions, sesame seeds, ginger and garlic paste, and a variety of spices. The curry is usually enhanced with a variety of spices and tamarind or lemon juice for an extra kick of tanginess. Typical spices used in the preparation include chili powder, cumin seeds, coriander seeds, mustard seeds, turmeric, curry leaves, fenugreek seeds, and nigella seeds. Mirchi ka salan is typically consumed warm with fresh coriander leaves on top, and it is an excellent accompaniment to Hyderabadi biryani or plain rice, but it can also be paired with naan, roti, or other types of Indian bread on the side.

Mirchi ka salan

Misir wat or tsebhi birse nis a traditional and Eritrean dish and a type of wat (Ethiopian and Eritrean stew). In order to prepare it, onions are saut&eacute;ed in niter kibbeh clarified butter, followed by garlic, ginger, tomato paste, berbere spices, stock, and lentils. The stew is slowly simmered until the lentils become soft, and the dish is then usually enriched with a bit more berbere spices and niter kibbeh near the end of cooking. Misir wat is served warm and it's usually accompanied by injera flatbread on the side, which is used to scoop up the lentils. If desired, the stew cna be garnished with a dollop of creamy Ayib cheese on top.

Misir wat

Mocot&oacute; is a popular Brazilian stew made from cow's feet, beans, and various vegetables. The name of the dish stems from the Kimbundu word mbokot&oacute;. Nutritious and inexpensive, the stew was originally made by slaves who used cuts of meat that were thrown away by the landowners. Mocot&oacute; is especially popular in the southern and northeastern parts of Brazil. Although Brazil's main weather-related problem is how to cool off, mocot&oacute; is a perfect winter stew that warms one up, since it is a part of Portuguese culinary heritage, and the mountainous parts of Portugal can be notoriously cold. Brazilians usually consume it at the end of the night to prevent a hangover, or early in the morning, to cure it.

Mocotó

Mole de olla is a traditional dish made from a base of dried chile sauce, beef, and vegetables such as corn and Mexican squash. As there are numerous versions of the dish in existence, sometimes potatoes, green beans, and xoconostle can also be added to mole de olla. The origin of the dish is still unclear, although some historians claim that it was most likely consumed in prehispanic times and originated from central Mexico. Translated to mole in a pot, the dish has little in common with the popular thick mole sauces, since mole de olla is a soup-like stew that isn't as spicy as traditional moles. Mole de olla is a classic example of how a humble dish might get transformed into a gourmet meal with the addition of meat and fresh, readily available vegetables.

Mole de olla

Podmeta&scaron; is a traditional dish originating from the Croatian municipality of Mrkopalj. It is made by combining cornflour with cooked sour cabbage and water. The combination is then cooked until the cornflour is thoroughly combined with the cabbage and the mixture becomes thick. If desired, podmeta&scaron; can be drizzled over with a combination of oil and garlic, or topped with a combination of pork rinds and garlic. When served, podmeta&scaron; is typically accompanied by sausages. There is also a local legend regarding the invention of podmeta&scaron; &ndash; one snowy night, a rich man came into a local house with his friends in order to find protection from the snow. The cook only had cabbage and sausages available, but that was not enough to feed so many people. She had an idea to put the cornflour into the cabbage, so she did that, and added pork rinds, garlic, and sausages to the dish. The dish was an instant success, and that is supposedly how podmeta&scaron; was invented.

Mrkopaljski podmetaš

Mtsvane pamidori is a traditional vegetable dish originating from Georgia. The dish is usually made with a combination of green tomatoes, onions, carrots, garlic, parsley, celery, olive oil, salt, and pepper. The chopped tomatoes, onions, carrots, celery, parsley, and olive oil are placed in a skillet with water and cooked over low heat while stirring occasionally. The garlic and salt are mashed into a paste, and when the vegetables are fully cooked and soft, the pan is removed from the heat and the garlic paste and black pepper are stirred in the dish. Mtsvane pamidori is typically left to cool down to room temperature before consumption.

Mtsvane pamidori

Muamba nsusu is a traditional African dish originating from Congo. This stew is usually prepared with a combination of peanut butter, chicken, tomatoes, spinach, lemon juice, turmeric, paprika, chili peppers, palm oil, onions, and cumin. The chicken pieces are marinated in lemon juice, turmeric, paprika, and chili pepper, and it's then simmered in vegetable broth with the other ingredients until everything becomes tender. Once done, the dish is usually garnished with chopped scallions and crushed peanuts. Muamba nsusu is accompanied by plantains, yam, rice, or fufu on the side.

Muamba nsusu

Muboora is a traditional African dish hailing from Zimbabwe. It's made with a combination of pumpkin leaves, oil, tomatoes, onions, salt, and soda bicarbonate. The pumpkin leaves need to be washed carefully as they're usually full of soil. They are simmered in a pot filled with boiling water and all the other ingredients until the onions and tomatoes are fully cooked. Once done, muboora is typically served as it is or with sadza (pap) and a relish on the side. Optionally, cream can be added to the dish, and there is also a version called muboora une dovi that's made with the addition of peanut butter.

Muboora

Murgh kari is a traditional curry originating from the northern parts of the country. This chicken curry is usually made with a combination of chicken breasts or thighs, onions, garlic, ginger, cumin, turmeric, fennel seeds, tomatoes, coriander, yogurt, and oil. The sauce is prepared with the vegetables and spices, and browned chicken pieces are then added to the pot, and the combination is then simmered until everything is tender and fully cooked. Murgh curry is traditionally served with rice, small samosas, or naan on the side. This fragrant and aromatic dish is often garnished with chopped coriander.