Stew

India

Bengali chicken curry or murgir jhol is a traditional curry characterized by its soupy consistency. It's prepared with chicken as the main ingredient, along with spices and vegetables such as potatoes, onions, ginger-garlic paste, turmeric, green chili peppers, dahi, lemon juice, bay leaves, oil, cinnamon, cloves, cardamom, chili powder, cumin, and coriander. The chicken is typically marinated in spices before it's simmered in the spicy and soupy gravy. Once done, this chicken curry is served with rice, paratha, or roti on the side. The dish is usually prepared on Sundays and it's garnished with coriander leaves.

Murgir jhol

Muriwo unedovi is a traditional dish originating from Zimbabwe. The dish is usually made with a combination of onions, tomatoes, peanut butter, oil, water, and greens such as spinach. The spinach is cut into strips and saut&eacute;ed in oil with onions and tomatoes. Peanut butter and a bit of water are added to the pot and stirred until the mixture thickens. The lid is closed, and the dish is simmered for a few minutes or until everything is tender. Once done, muriwo unedovi is typically served warm.

Muriwo unedovi

Naan qalia is a traditional, royal, and historic Indian dish originating from Aurangabad, dating back to the era of Emperor Aurangzeb. It consists of naan flatbread and qalia, often a mixture of mutton, oil, onions, ginger, garlic, hot peppers, coconut, yogurt, coriander, and garam masala, although there are many variations. The qalia is traditionally made in a large cauldron called degh. Both the naan and the qalia are served on the same plate, and the dish can be served for breakfast or lunch. This filling dish is nowadays a staple at weddings in the area.

Naan qalia

Nadru yakhni is a traditional curry originating from Jammu and Kashmir. Although there are many variations, the curry is usually made with a combination of lotus roots, ghee, cardamom, cloves, cinnamon, aniseed, ginger, dahi, and salt. The spices are cooked in ghee with the ginger and aniseed. The mixture is seasoned with salt, and the half-cooked lotus roots are then added to the mixture and cooked until tender. In order to complete the dish, the yogurt is stirred in and the curry is simmered for a few more minutes over low heat. It's recommended to serve nadru yakhni with steamed rice and naan or similar Indian flatbreads.

Nadru yakhni

Japan

Nashi pear curry is a traditional curry originating from the Tottori Prefecture, which is well known for its sand dunes and nashi pears. The curry is made with a combination of nashi pears, saut&eacute;ed onions, curry roux, stock, and ground meat, usually a mix of pork and beef. The flavors of this curry are often described as mild and sweet, so it's recommended to eat it with bread or a salad on the side, even though it's usually served with rice. Some claim that it's mild enough to eat for breakfast. Interestingly, the ingredients for this curry are typically grated instead of chopped.

Nashi karē

Natto curry is a Japanese curry variety prepared with natto &ndash; fermented soybeans &ndash; as the main ingredients. Apart from the pungent and sticky natto, the dish often also contains taro, daikon radish, potatoes, onions, and carrots, but anything goes. Once prepared, natto curry is traditionally served over white rice. Although natto is an acquired taste, it has numerous health benefits such as reducing the chance of strokes and helping the body to absorb calcium.

Natto Curry

Navratan korma is a popular North Indian vegetarian curry known for its rich, creamy texture and vibrant mix of ingredients. The name "navratan," meaning "nine gems," refers to the traditional use of nine key ingredients, typically a combination of vegetables, nuts, and dried fruits. The dish features a variety of colorful vegetables like carrots, peas, beans, potatoes, and cauliflower, along with nuts such as cashews and almonds and dried fruits like raisins for a touch of sweetness. The gravy is made with yogurt, cream, or coconut milk, blended with mild spices such as turmeric, coriander, garam masala, red chili powder, resulting in a velvety and aromatic sauce. Paneer (Indian cottage cheese) is often added for extra creaminess and protein. With its mildly spiced, sweet, and nutty flavor, navratan korma is a perfect accompaniment to naan, roti, or basmati rice, making it a festive and indulgent dish that showcases the elegance of Mughlai-inspired Indian cuisine.

Navratan korma

Ndamb&eacute; is a type of traditional Senegalese stew prepared with black-eyed peas as the main ingredient. The pre-cooked black-eyed peas are usually combined with a sauce consisting of onions and tomato paste, flavored with garlic, bay leaves, bouillon cube, vinegar, chili powder, salt, and pepper. This warm and filling stew can optionally contain sweet potatoes and meat, usually beef or lamb. This Senegalese winter specialty is typically eaten for breakfast or dinner, accompanied by bread, rice, couscous, or quinoa.

Ndambé

Ndol&eacute; is one of the two national dishes of Cameroon, traditionally made with boiled bitterleaf, peanuts, and melon seeds. Seasoned with spices and hot oil, ndol&eacute; can be cooked with either fish or meat. This flavorful stew is usually served with bobolo &ndash; fermented cassava shaped into a loaf. It is a rich, highly caloric dish that is always present at parties and festivities. Ndol&eacute; can also be accompanied by fufu corn, yams, rice, or fried plantains as side dishes.

Ndolé

Cameroon

Ndol&eacute; crevettes is a stew made with boiled ndol&eacute; (bitter leaves), peanuts, and shrimp. It is a specialty of the Cameroonian Littoral region, often served for special occasions and festivities. The green leaves of ndol&eacute; are boiled in order to reduce the bitterness of the plant and mixed with the creamy peanut paste and spices. Finally, peeled shrimp tails are added to the stew and cooked briefly, just until pink. Ndol&eacute; crevettes is served with fried plantains, bobolo (fermented cassava shaped into a loaf), rice, or macabo.

Ndolé crevettes

Nyekoe is a traditional African dish originating from Lesotho. It's made with a combination of beans, sorghum, pumpkin, oil, salt, and pepper. The beans are soaked overnight, then cooked with sorghum, and once the beans have been cooked, small pieces of pumpkin are added to the pot with the other ingredients. Oil and seasonings are also added to the pot, and the combination is slightly mashed to desired consistency. This vegetarian stew can be served either hot or cold, and it's usually prepared in winter, in large black cauldrons.

Nyekoe

Oil down is the national dish of Grenada, a humble dish from a humble country and a flavorful one-pot meal consisting of local vegetables, starchy tubers, green bananas, salty meat, and a blend of various seasonings. The ingredients are all combined in a big pot and cooked in coconut milk, giving the dish its name, referring to the coconut milk as it simmers and gets absorbed by all the other ingredients until only the coconut oil remains on the bottom of the pot. The preparation of this dish is important as the dish itself, because it is traditionally cooked over an open fire on the beaches where families spend their whole days and everybody pitches in to help so that a true communal feeling emerges while the dish cooks for a few hours. Both the dish and the communal party provide a nice example of the best of Caribbean culture.

Oil down

Olla de carne is a rich and hearty Costa Rican stew made from beef cuts such as flank and short ribs, becoming especially tender when simmered in a broth together with cassava, carrots, potatoes, corn, plantains, and taro roots. This stew is traditionally prepared on weekends, both in home kitchens and restaurants, where it is accompanied by rice, beans, or deep-fried plantains.

Olla de carne

Spain

Olla gitana is a traditional stew originating from Murcia. Although there are many versions of this gypsy stew, it's often made with a combination of pumpkin, chickpeas, beans, onions, tomatoes, green beans, pears, bread, garlic, almonds, paprika, saffron, white wine vinegar, vegetable stock, olive oil, salt, and black pepper. The onions and tomatoes are saut&eacute;ed in olive oil over low heat, and then mixed with the chickpeas, pumpkin, green beans, salt, pepper, and stock. The stew is gently simmered, and sliced pears are added near the end of cooking. A picada is made with a combination of fried bread, garlic, almonds, vinegar, saffron, paprika, and oil. The smooth paste is added to the pan and the stew is simmered until everything is tender and the sauce thickens. Olla gitana is served piping hot in deep bowls.

Olla gitana

Peru

Olluquito con charqui is a traditional dish originating from Cusco. This stew consists of two main parts &ndash; olluco, a tuber that grows in the Andes, and charqui &ndash; dried and salted llama or alpaca meat. The potatoes are cut into thin strips and mixed with garlic, oil, chili peppers, charqui, salt, pepper, and cumin. Once cooked, the stew is garnished with chopped parsley and served with rice on the side. In Cusco, this stew can be found in most restaurants at any time of the year.

Olluquito con charqui

Palak dal is a traditional vegeterian dish originating from North India. Although each home has their own recipe, it's usually made with a combination of lentils, spinach, tomatoes, ghee, cumin seeds, ginger, chili peppers, turmeric, and lemon juice or amchur (dry mango powder). The vegetables are simply mixed with the tempered spices, then simmered in water until the dal reaches the desired consistency. Once done, this lentil stew is traditionally served with rice or roti on the side.

Palak dal

Palak kofta is a traditional vegetarian dish originating from India. The dish consists of spinach koftas that are simmered in spicy gravy. The koftas are usually made with a combination of spinach, onions, garlic, chili peppers, ginger, red chili powder, baking powder, gram flour, salt, and asafoetida. Once shaped, the koftas are deep-fried like pakoras, then placed to simmer in the gravy that&rsquo;s made with a mixture of onions, garlic, tomatoes, ginger, chili peppers, coriander, yogurt, turmeric, red chili powder, garam masala, oil, milk, salt, and coriander. Once the koftas become soaked and the gravy develops a thick consistency, the dish is ready to be served in deep bowls. Palak kofta curry is also suitable for vegans; just omit the milk and yogurt. It&rsquo;s recommended to serve the dish with jeera rice, roti, or chapati on the side.

Palak kofta curry

Palmito guisado is a traditional dish originating from the Dominican Republic. This stew is usually made with a combination of cooked heart of palm, garlic, tomatoes, bell peppers, onions, olives, oil, salt, and black pepper. The onions are saut&eacute;ed in olive oil until translucent, and the remaining ingredients except the heart of palm are then added to the pot. The stew is covered and simmered until the vegetables are fully cooked. The heart of palm is added with some water, and the stew is then simmered uncovered until the liquid becomes reduced to half. Pamito guisado is seasoned with salt and pepper before serving.

Palmito guisado

Panchmel dal is a traditional lentil-based dish originating from Rajasthan. The word panch means five, referring to five types of lentils used for the curry &ndash; mung dal (split green lentils), masoor dal (split red lentils), chana dal (split bengal gram), split and skinned pigeon peas, and black urad dal (black lentils). Besides lentils, the dish also features tomatoes, ginger, chili peppers, garam masala powder, cardamom, cloves, cumin, turmeric, asafoetida, and ghee or oil. Once prepared, this lentil stew is traditionally served with jeera rice, rotis, or dal baati, a small and hard circular bread made from wheat and lentils.

Panchmel dal

Austria

Paradeiskraut is a specialty of Burgenland cuisine, consisting of, as the name suggests, tomatoes (paradeis) and cabbage (kraut). This traditional dish is typically made by saut&eacute;ing chopped white cabbage with caramelized onions and a handful of spices before the cabbage mixture is simmered with tomato paste (paradeismark) and tomato sauce. The dish is usually seasoned with salt, pepper, and cumin, while the use of schmalz (lard) and einbrenn (flour browned in fat) contribute to its unique flavor. Often referred to as Apetloner paradeiskraut, this flavor-packed cabbage-and-tomato stew is particularly associated with Apetlon, where no feast or celebration is complete without a serving of warm paradeiskraut. Typical accompaniments served with this stew include fleischlaibchen (fried meat patties or rissoles), boiled beef (usually from the local gray steppe cattle), and boiled potatoes with parsley.