Stew

This version of roj&otilde;es is made with chunks of pork that were previously marinated in garlic and white wine. However, traditional Minho recipes often include roasted chestnuts, blood and flour cakes called belouras or bolachos, tripe, pork&rsquo;s liver, and boiled blood. Roj&otilde;es Minho-style is typically enjoyed with potatoes, though it is not uncommon to serve it with a side of arroz de sarrabulho - rice with pork blood and bits of meat.

Rojões à moda do Minho

Romazava is the national dish of Madagascar and a type of laoka &ndash; side dishes that are traditionally served with rice. This laoka is a stew made with a combination of local greens (paracress, anamamy, mustard greens), beef or zebu meat, tomatoes, and onions. Paracress (also known as toothache plant) has a mouth-numbing effect, similar to a local anesthetic, but it is hard to find it outside of Madagascar, so arugula and spinach are sometimes used instead. As mentioned before, romazava is traditionally served with rice, but the dish can also be additionally complemented with a serving of a spicy condiment called sakay, made with garlic, chili peppers, and ginger.

Romazava

Rougaille is a classic Mauritian stew consisting of a tomato-based sauce that is enriched with spices such as ginger, chilies, coriander, onions, or curry leaves. The dish is extremely versatile, so once the sauce is prepared, fish, meat, seafood, or vegetables can be added to it, depending on personal preferences. There are numerous variations of rougaille throughout the island and every family has their own recipe. It is recommended to serve the stew with rice and a fresh salad on the side.

Rougaille

Run down is a flavorful Jamaican fish stew that is traditionally cooked in a mix of coconut milk, onions, garlic, and tomatoes until it develops a thick consistency. The fish used in run down is usually cod or mackerel, cut into larger pieces. It is recommended to serve the stew with dumplings, rice, or boiled plantains on the side. This dish is also popular in Nicaragua and Trinidad.

Run Down

Croatia

Saganlija is a traditional dish originating from Pakrac. This stew is usually made with a combination of beans (bolozan or prebranac is the best option), onions, garlic, pumpkin seed oil, bay leaves, salt, and black pepper. The beans are soaked overnight and drained in the morning before they&rsquo;re cooked in water for a few minutes and drained again. Pumpkin seed oil is poured into a deep and wide pan, and it&rsquo;s then layered with chopped onions, beans, salt, pepper, and garlic. The process is repeated four times, while bay leaves are placed in between the second and third layers. Water is poured into the pot, and the dish is simmered for three to four hours without stirring. Once cooked, saganlija is typically served on its own or with a few slices of bread on the side.

Saganlija

Pakistan

Sai bhaji is a specialty of Sindhi cuisine that combines greens, vegetables, dal or split pulses, and spices, and it is usually served with rice and bread. The name of the dish is made up of two words: sai, which translates to green, and bhaji, meaning vegetables. The typical greens used in the preparation are spinach, sorrel, fenugreek leaves, and dill leaves, while the selection of vegetables includes potatoes, tomatoes, okra, eggplants, and onions, among others. Packed with flavors coming from various spices used in it, such as green chilis, turmeric, cumin, coriander, ginger, and garam masala, the mixture of greens and vegetables is first cooked, then mashed, and finally covered with an oil infusion called tarka. Sai bhaji is a traditional home-cooked meal in both Pakistan and India.

Sai bhaji

Indonesia

Saksang is a savory Indonesian stew which is usually served on special occasions. It is traditionally made with pork, which is cooked in blood and fiery spices. The tradition of preparing saksang is believed to have originated among the Batak people of North Sumatra. The most common main ingredient is pork; however, the varieties which include dog or water buffalo meat are also frequent among the Batak culture. Due to the addition of blood and numerous different spices, the dish has a unique spicy and sweet flavor and a distinctive dark-brown color. Batak people consider saksang to be their ceremonial dish and a traditional meal served at weddings. If not served at traditional ceremonies, saksang can be found at many traditional Batak restaurants throughout North Sumatra. In restaurants, the dish should be ordered a day in advance, and it is usually served with boiled vegetables and rice. The head of the animal is specially prepared and included in the ceremony during prayers and blessings.

Saksang

Saloona or salona is a classic Arabian stew that is usually enjoyed as an everyday, home cooked meal. The most common variety is prepared with chicken (dejaj), but vegetables, other types of meat such as beef or lamb, and fish can also be used as the main ingredient. Although it is quite versatile, saloona usually combines generously-seasoned, tomato-based broth with saut&eacute;ed onions, garlic, ginger, vegetables, and the optional choice of the main ingredient. This hearty dish is believed to have Bedouin origins, and it is often prepared during the month of Ramadan. It is usually accompanied by rice or bread.

Saloona

Saltah is the national dish of Yemen, a hearty stew usually eaten for lunch. It can be prepared with or without meat. The key ingredients in saltah are hilbeh, a condiment based on fenugreek, and zhug, a condiment consisting of chillies, oil, cumin, garlic and coriander. Hilbeh and zhug are added to the brown stew that often contains lamb or chicken meat, if used at all. It is quite likely that the dish is of Turkish origin when it was made from leftover ingredients. Common accompaniments to saltah include rice, tomato, potatoes, vegetables and scrambled eggs, and saltah is traditionally served piping hot in a metal or stone bowl and eaten with Yemeni flatbread that can serve as a utensil to scoop up the food.

Saltah

India

Sambar is a popular curry dish prepared with a tamarind-based broth, lentils, and vegetables. It originates from Tamil Nadu, but it is also very popular in Sri Lanka and throughout South India. The dish is traditionally served with steamed rice or various Indian flatbreads. Sambar was created as a mistake by the Maratha ruler Shivaji's son named Sambhaji. As the head chef was away, Sambhaji wanted to prepare dal for himself, and he added a bit of tamarind into the pot during the cooking process. The royal chefs scolded him, since tamarind is not used in dal. However, Sambhaji loved the dish and named it sambar, after himself. Today, there are numerous variations on the dish such as seafood sambar, chicken sambar, and even the unusual milk sambar.

Sambar

Saosisy sy tsaramaso is a traditional dish originating from Madagascar. It&rsquo;s usually made with a combination of onions, oil, ginger, garlic, tomatoes, beans, sausage, and salt. The onions are saut&eacute;ed in oil until translucent and then mixed with ginger, garlic, tomatoes, and salt in order to make a sauce. Next, the beans and sausage pieces are added to the pot with water, and the mixture is simmered until the beans are soft and the sauce thickens. Saosisy sy tsaramaso is typically served hot with rice on the side.

Saosisy sy tsaramaso

Sarapatel is a Portuguese dish from Alentejo which was, over time, adopted by many former Portuguese colonies, particularly Brazil and Indian Goa. The Portuguese version of sarapatel is primarily made with lamb or goat offal, but depending on the regions, it can also be made with pork or beef. The meat is typically parboiled, diced, and saut&eacute;ed before it's cooked in a sauce consisting of vinegar, animal blood, and spices such as mint, parsley, chili peppers, garlic, and black pepper. In Goa, sarapatel is usually served with sanna &ndash; a spongy white bread made with steamed rice and coconut, while Brazilians like to serve it with rice and farofa.

Sarapatel

Italy

Scottiglia is an ancient Tuscan stew that is especially beloved around Casentino Valley. Its recipe dates back to the Middle Ages, some say even to the time of the Etruscans. The name scottiglia comes from the verb scottare, meaning pot cook, because scotiglia was born as a poor man&rsquo;s pot-luck dish. Namely, after a hard day's work, neighbors would gather around a fire. Everyone would contribute with a piece of meat, and those pieces would be cooked together, slowly simmering in an earthenware pot. The old ways have changed, but the recipe for scottiglia is still the same - any combination of meat can be used: various cuts of pork, beef, chicken, pigeon, guinea fowl, and even turkey. The more varieties of meat are used, the tastier a scottiglia will be, and it is almost impossible to make the same dish twice, depending on the combinations used. Traditionally, scottiglia is served poured over toasted slices of bread that were previously rubbed with garlic for additional flavor.

Scottiglia

This North Macedonian specialty consists of meat chunks stewed with whatever vegetables are available in the kitchen, such as onions, tomatoes, carrots, and potatoes. The combined ingredients are doused with white wine and simmered for a long time. The dish is served in a traditional clay pot in which the stew was cooked. Due to the variable ingredients used in the preparation of selsko meso (village meat), it is believed that one cannot find the same dish at any two restaurants.

Selsko meso

Semur is a traditional stew. Although it has numerous variations, the basic version is typically made with beef. Other ingredients used in the dish include kecap manis sweet soy sauce, garlic, onions, shallots, nutmeg, ginger, cloves, coriander, cinnamon, cumin, and pepper. The stew is often enriched with potatoes, and depending on the version it can include eggs, chicken, stinky beans, beef tongue, fish, coconut, tofu, or eggplants. The name of the stew is derived from the Dutch smoren, meaning to braise, which is linked with the former Dutch colonialism period in Indonesia. The dish is nowadays a staple in the country and it's often accompanied by white rice on the side.

Semur

Shahi korma is a rich and indulgent stew known for its creamy, aromatic sauce and royal origins in Mughlai cuisine. This luxurious dish features a velvety gravy made with dahi and ground nuts like cashews or almonds, combined with aromatic spices such as cardamom, cinnamon, cloves, nutmeg, cardamom, and even saffron in some cases. Traditionally prepared with lamb, chicken, or mutton, vegetarian versions with paneer or mixed vegetables are also popular. There is no single definitive recipe for shahi korma; its preparation varies widely, with different regions and families adding their own touches, such as dried fruits like raisins or apricots and spices adjusted to taste. Often cooked in ghee to enhance its richness, the dish achieves a balance of mildly spiced, sweet, and nutty flavors. Shahi Korma is typically served with naan, paratha, or basmati rice, making it a centerpiece for festive meals and special occasions, showcasing the opulence of Mughlai cuisine.

Shahi korma

Shiro wat or tsebhi shiro is an Ethiopian and Eritrean stew made with chickpeas or broad beans as main ingredients, along with garlic, onions, ginger, tomatoes, and chili peppers. The chickpeas give this stew a nice texture and nutty flavor, but they can be replaced by shiro powder, which is a combination of chickpea flour and various spices. The dish is traditionally prepared for special occasions such as Ramadan and Tsom. It is recommended to serve shiro with injera flatbread on the side.

Shiro wat

China

Sichuan hotpot is a numbingly hot and spicy dish made by poaching raw ingredients in a pot of boiling broth. The ingredients might include sliced meat, offal, seafood, vegetables, noodles, and most importantly, Sichuan peppercorns. Consuming hotpot is a communal affair, so people usually gather around the pot while socializing and adding the ingredients into it. As its name suggests, the dish was invented in Sichuan at the beginning of the 20th century. Originally, fisherman and port workers from the region could not afford regular cuts of meat, so they used offal, which was cooked in a spicy broth in order to disguise its pungent aromas. Over time, the dish evolved and became extremely popular throughout China and in the United States of America, due to the addition of fragrant spices and other flavorful ingredients such as ginger, garlic, cinnamon, and Sichuan bean paste. Although the dish is consumed throughout the year, it is most popular during winter because it warms the body and improves circulation.

Sichuan hot pot

Sierra Leone meat stew is a traditional stew originating from Sierra Leone, just as the name suggests. The stew is usually made with a combination of beef, peanut butter, tomatoes, onions, bell peppers, hot peppers, salt, pepper, and oil. The beef is cut into chunks, browned in oil, and simmered with a bit of water until tender. It's then removed from the pan. The bell peppers and onions are saut&eacute;ed in the same pan and then mixed with diced tomatoes, peanut butter, and water. The mixture is shortly simmered, and the meat and seasonings are added to the pot. The stew is simmered over low heat until everything is fully cooked, and it's then served warm, usually alongside rice or boiled yams.

Sierra Leone Meat Stew

Though it is native to the cuisine of the Sindhi people from Sindh, Pakistan, due to migration, Sindhi kadhi is commonly found throughout India. Unlike other kadhi varieties, next to the common elements of besan (gram flour), different vegetables, and a variety of spices such as mustard and coriander seeds, chilis, ginger, and turmeric, this Sindhi staple adds tomatoes and tamarind water to the base of the dish. The choice of vegetables depends on the taste, preference, and availability, but often includes potatoes, okra, carrots, or green beans. This flavor-packed tomato curry is typically accompanied by rice and served garnished with fresh coriander.