Stew

Superkanja is a traditional okra stew originating from Gambia. It's usually made with a combination of beef, okra, onions, catfish, palm oil, baking powder, salt, and pepper. The beef is cut into chunks and boiled with the catfish in a big pot of water. The fish is then removed, while the onions, okra, and seasonings are stirred in. The mixture is simmered for a while, and the dish is placed back into the pot for the last ten minutes of cooking over low heat. Once done, the stew is traditionally served over rice. If desired, superkanja can be enriched with additional ingredients such as shrimp or crabs.

Superkanja

Spain

Suquet de peix is a Catalan potato-based seafood stew. It is made with any kind of fresh fish or seafood, potatoes, white wine, and fish stock, flavored with paprika and saffron. The stew is elevated with the addition of picada &ndash; a classic Catalan sauce traditionally made with a mortar and pestle &ndash; prepared with a combination of garlic, chili powder, roasted nuts (almonds, hazelnuts), and fried bread. It is recommended to serve this delicious stew with garlic-rubbed bread on the side.

Suquet de peix

Serbia

Svadbarski kupus or wedding cabbage is a traditional dish consisting of sour cabbage, onions, paprika, bay leaves, pepper, and meat such as pork, veal, lamb, and bacon. The combination of these ingredients is slowly simmered in a clay pot over hot coals. It is said that the longer it cooks, the more flavor it will have, especially if reheated the next day. The dish is typically served at weddings and similar large feasts.

Svadbarski kupus

Tajine, also known as tagine, refers both to the rich Moroccan stews and the cooking vessel used to make them. When referring to the cooking vessel, it is a round and shallow, clay or ceramic casserole with a tall, pointy, conical lid. The same lid fits into the base, so the steam condenses on its interior and drops back into the stew without any waste of flavors and moisture. The pots are ideal for slow cooking over embers or on a stove, resulting in buttery, tender vegetables and meat that falls off the bone. Tajines can be glazed or unglazed - the unglazed ones are earthier and darken over time, while the glazed ones are recommended for people who cook infrequently. There are also serving tajines, which are usually decorated and lighter than the other tajines, but they're not resistant to heat. In the area of Rif Mountains, there's tagra, an unglazed tajine with little clay handles and without a lid. A Berber tajine is known as chalhaoui, and it has a rounded, dome-shaped lid instead of the conical one. Tajines show Moroccan cuisine's affinity for combining different textures and mixing flavors, such as a well-balanced blend of savory and sweet, for example, chicken with tomato and almonds, and veal cuts with stewed, sliced pears. Baby artichokes, spring peas, and various nuts such as almonds or pistachios are a common ingredient in tajines. These dishes are often accompanied by couscous, steamed rice, or fresh, hot bread, and the varieties are virtually limitless &ndash; from seafood tajines with mussels and tomato sauce, to lamb tajines with vegetables such as onions, carrots, potatoes, and olives, fruits such as apricots and raisins, and lots of spices such as red and black pepper, cumin, saffron, and turmeric, tajines are a national dish full of creativity and flavour.

Tajine

United States

Tanka-me-a-lo is a traditional dish originating from the Native American Cherokee Nation. This stew is made with a combination of buffalo meat, tomatoes, celery, carrots, potatoes, and barley. The meat is cut into cubes and browned, then simmered in water with potatoes and carrots until the vegetables become tender. The tomatoes, celery, and barley are then added to the pot and cooked for a few more minutes. The stew is then placed into a baking dish and baked in the oven before serving. If buffalo meat is unavailable, the stew can be prepared with beef or rabbit meat instead.

Tanka-me-a-lo

Tashreeb is a term that may denote various dishes that consists of a bread topped with a different combination of ingredients. The base of the dish is made with Iraqi flatbread, and it usually comes topped with versatile stews that incorporate meat, chickpeas, beans, and various spices. The dish is typically enjoyed as a communal meal, and the guests usually tear the bread, place it on the plate, and then ladle the stew over it. Tradition suggests using the bread to scoop the stew, rather than utensils.

Tashreeb

Tatws pum munud is a traditional stew. It's made with a combination of potatoes, bacon, carrots, onions, and stock. The vegetables are sliced and layered in a frying pan instead of a pot, followed by the other ingredients. The stew is simmered until the potatoes become tender, and it's then seasoned with salt and pepper and served. The thicker the gravy becomes while the stew is cooking, the better. It's recommended to serve tatws pum munud (five minute potatoes) with crusty bread, baked beans, and Worcestershire sauce on the side.

Tatws pum munud

Libya

Originating from the city of Derna, this time-consuming Libyan stew is made with lamb, chopped pumpkin, onions, clarified butter, crushed tomatoes, and chickpeas. The addition of raisins gives it a particular sweetness that is typical of savory Eastern Libyan dishes, where aromatic spices are used more commonly than hot spices. The stew is usually flavored with cloves, bay leaves, cinnamon, ginger, and shaiba leaves. In English language, this dish is also known as Eid stew, and it is traditionally made on feast days. It is recommended to serve tbeikhet 'Eid with warm tanoor bread, which is then used to soak up the flavorful sauces.

Tbeikhet 'Eid

Haitian tchaka is a hearty stew made with hominy, red beans, squash, and smoked pork, particularly pork legs. Although it is easy to prepare tchaka, it takes a lot of time, as it is required to simmer it slowly over low heat in order for the flavors to fully develop. The stew is served hot, preferably with pickles on the side.

Tchaka

Thai curry is usually a soupy dish consisting of coconut milk or water, meat, and curry paste. Unlike the thicker Indian curries, Thai curries have a more soup-like consistency, and the cooks prefer to use fresh herbs and aromatic leaves instead of spice blends that are prevalent in Indian curries. In many Thai homes, curry is consumed on a daily basis, and the cooks can choose from two varieties of Thai curry: water-based or coconut milk-based curries. The most popular water-based curry is sour curry, or gaeng sohm plah, which is often prepared with fish or seafood, while the sour flavor comes from tamarind. Some of the spiciest Thai curries are water-based since there is no coconut milk in the dish to subdue the heat. Coconut-based curries are more popular in the West, such as red, green, yellow, or panang curry.

Thai Curry

India

Thalachor kari is a traditional curry originating from Kerala. The dish is made with a combination of lamb brains, coconut milk, tomatoes, onions, lime juice, oil, black pepper, turmeric, coriander powder, and red chili powder. The brains are washed, dipped in boiling and cold water, drained, and the membrane is then removed. They&rsquo;re placed into a pan with water, lime juice, and salt, then cooked for a few minutes. The brains are then cut into pieces, fried with the onions and tomatoes, then cooked in coconut milk. This curry is traditionally served with appam or paratha on the side.

Thalachor kari

This traditional Arabian dish is most often described as a spicy lamb stew thickened with barley bread, though the word tharīd also refers to a large earthenware bowl. According to legend and several Hadith teachings, tharīd was one of the Prophet Muhammad&rsquo;s favorite dishes, even though its origins are said to date back to the pre-Islamic times. Today, this satisfying dish is prepared with a variety of halāl meats which are stewed with vegetables and ladled over thin, unleavened bread. In Islamic countries, tharīd is typically enjoyed for al'iiftar, the evening meal served at sunset when Muslims end their daily Ramadan fast.

Tharıd

Australia

Tinned marchri tarkari is a Fijian dish that is ideally prepared with a can of brand 777's mackerel, tomato sauce, onions, and flavorings such as ginger, fenugreek, cumin, mustard, curry leaves, and chilis. The canned fish is simmered over low heat, and when it's done, it is recommended to garnish it with finely chopped coriander and a few squeezes of lemon juice. When served, tinned marchri tarkari is best paired with fresh roti bread on the side.

Tinned marchri tarkari

Tocană or tocăniță is a hearty Romanian stew that may consist of different vegetables and various types of meat, preferably fattier cuts of lamb or pork, although chicken or veal may also be used. Said to have been initially consumed by Romanian shepherds, it is now widely popular and usually enjoyed at traditional restaurants or as a classic, home-cooked dish. The cornerstone of the stew is the sauce, which may vary in consistency, and include vegetables, peppers, garlic, or various spices. The dish is often complemented by dumplings, and it can also be prepared in a meat-free version. It is usually served accompanied by mămăligă (polenta).

Tocană

Tocana de vita is a traditional beef stew, typically made with pan-fried beef cubes which are cooked with chopped onions, tomato pur&eacute;e, paprika, seasonings, and water until the meat becomes tender. The stew can also include a combination of vegetables, beef stock, and dried herbs. Typical vegetables include carrots, tomatoes, celery, peppers, garlic, and sometimes potatoes. Flour or gravy powder is often added for a thicker consistency of the sauce. A hearty winter meal, this beef stew is eaten while still hot, usually for lunch. Usual accompaniments to the stew include polenta, rice, potatoes, bread, or dumplings, and a few dollops of sour cream.

Tocană de vită

Tochitură is a traditional stew made with various types of meat such as pork, beef or poultry, while the variations may also include sausages, offal, and fresh or smoked bacon. Most varieties include the addition of onions, garlic, and wine, but the choice of spices and the use of tomato sauce usually depends on the region. The stew should be enjoyed hot, traditionally over Romanian polenta, with a fried sunny-side-up egg and some grated cheese on top. Usually consumed as a main dish, it is often garnished with freshly chopped parsley and accompanied by pickled vegetables. The most popular variety is tochitură Moldovenească - made with pork and sausages.

Tochitură

Romania

Tochitură Moldovenească is a traditional and Moldovan stew that has its origin in the historical region of Moldavia&mdash;an area which is now shared between Romania and the Republic of Moldova. The stew is made by simmering pork, sausages, and bacon together with onions, garlic, spices, white wine, and occasionally tomato sauce and pork offal. The dish is usually accompanied by creamy polenta, grated cheese, and fried eggs. Peppers and pickled vegetables are occasionally served on the side. There are numerous variations on the dish, so it is not uncommon to see tochitură cooked with sausages and mushroom sauce instead of meat chunks.

Tochitură Moldovenească

Tomatic&aacute;n or tomatican chileno is a traditional stew made with meat, tomatoes, onions and sweet corn. It is a typical dish of the rural areas of Chile, usually prepared with fresh ingredients. Because fresh corn and tomatoes are available during the summer season, tomatic&aacute;n itself is considered to be a stew that is traditionally made during the hot summer months. The meat can sometimes be omitted, which transforms this summer stew into a colorful vegetarian dish. This thick stew is commonly eaten with bread, but cornbread, quinoa, rice, polenta, or tortillas can also be served on the side. It is traditionally garnished with diced avocado or grated cheese, and it is usually served hot. For many Chileans, tomatic&aacute;n represents true comfort food.

Tomaticán

Tomato bredie is a South African stew made with tomatoes, butter, onions, garlic, chili, potatoes, and either beef or mutton cut into small cubes. The dish is traditionally served with fluffy white rice on the side. It is recommended to prepare tomato bredie a day in advance and leave it in the refrigerator, since it develops more flavor when reheated the next day.

Tomato bredie

Tomato gojju is a traditional curry originating from Karnataka. Sour, sweet, and spicy, the curry is made with a combination of tomatoes, curry leaves, turmeric, mustard seeds, cumin, asafoetida, oil, jaggery, hot chili peppers, and salt. The cumin, asafoetida, turmeric, curry leaves, chili peppers, and mustard seeds are first tempered in oil, then mixed with jaggery, salt, and tomatoes. The tomato curry is cooked until the liquid evaporates and the tomatoes develop a soft consistency. Once done, tomato gojju is typically served with steamed rice or roti on the side. If desired, the dish can be garnished with chopped coriander.