Stew

Dhon riha is a traditional tuna curry originating from the Maldives. The dish is usually made with a combination of coconut milk, fresh tuna, onions, oil, coconut, curry leaves, ginger, garlic, cinnamon, cardamom, turmeric, and cumin. The onions, curry leaves, garlic, ginger, coconut, and spices are blended with water. The onions are fried in oil, seasoned with salt, and mixed with curry leaves, cardamom, and cinnamon. Tuna is added to the mixture and coated with the spice paste. Water and coconut milk are added to the curry, and it's simmered for a few more minutes before it's served with steamed rice on the side.

Dhon riha

Dimlama is a traditional stew that's prepared during harvest time. Although every household makes it differently, dimlama is usually prepared with a combination of lamb or beef, onions, potatoes, carrots, peppers, tomatoes, garlic, turnips, pumpkin, green onions, cumin, and cabbage. What's most important about dimlama is the layering &ndash; the lamb is first browned with onions, and the rest of the vegetables are then layered on top without stirring the pot, while the final layer should be cabbage, which helps to seal the flavorful juices inside the pot. The dish is slowly cooked, for about 2 hours, and when served, it can be garnished with fresh cilantro or dill, if desired.

Dimlama

The star ingredient in this traditional Korean stew is fermented soybean paste (doenjang). Although there are many variations, this hearty dish typically consists of a flavorful broth that is enriched with rice water, anchovies, kelp, and a generous amount of soybean paste. The usual additions include different vegetables such as zucchini, onions, scallions, and radishes, as well as tofu, meat, or seafood. Doenjang jjigae is one of the most common stews in Korean cuisine, and it is usually served with rice on the side.

Doenjang jjigae

Dovi is a traditional peanut stew from Zimbabwe made with crushed peanuts, garlic, onions, okra, vegetables such as carrots or potatoes, and stock or other liquids. The dish can be made with or without meat, typically chicken, goat, or lamb. It is recommended to pair it with sadza (cornmeal and water), rice, or mashed potatoes on the side.

Dovi

Traditionally cooked in a tonir, a built-in underground clay oven, dzhash is a tomato-based stew that can be made with either meat or legumes, but always includes vegetables. The stew is often generously seasoned with a variety of spices. There are numerous versions of this stew, some of them even popular in the neighboring Turkey, such as the signature dish from Gaziantep, made with meat, summer squash, mint, and lemon juice, or the wedding stew that's prepared in Marash, consisting of meat, pumpkin, and chickpeas as the main ingredients.

Dzhash

Cameroon

Ekwang is a popular Cameroonian and Nigerian dish consisting of grated cocoyams that are tied in cocoyam leaves, then slowly simmered with crayfish, palm oil, and various spices. This delicacy is traditionally prepared by the Bafaw people from the Southwest region of Cameroon and several ethnic groups in the Nigerian state of Cross River. Although making ekwang is a laborious, time-consuming process due to all the grating and wrapping, most cooks claim that it disappears from the plates quite fast after it has been served.

Ekwang

Ema datsi is an exotic, intensely flavorful and spicy national dish of Bhutan. It is simplicity itself, focusing on two main ingredients - hot chilis (ema) and cheese (datshi). Bhutanese cuisine is not heavy on seasonings, but they prefer to add lots and lots of chili peppers, beloved throughout the country and eaten both cooked and raw. Served alongside almost every meal in Bhutan, usually with red rice, and scooped up with pieces of Tibetan senkong, the result is a cheesy, soupy sauce with peppers. Cooked in boiling water, with addition of onions, tomatoes, and garlic, this extremely spicy dish is guaranteed to make the consumer sweat.

Ema datshi

India

Erachi mappas is a traditional stew originating from Kerala. This curry is made with a combination of mutton or beef, ginger, garlic, green chili peppers, onions, coconut milk, and spices such as black pepper, coriander, turmeric, cinnamon, cloves, fennel, curry leaves, and mustard seeds. The meat is cut into pieces and simmered with the vegetables in coconut milk and water. It&rsquo;s mixed with tempered curry leaves and mustard seeds, then served hot, usually accompanied by rice, appam, or idiyappam on the side.

Erachi mappas

Erissery is a traditional curry originating from Kerala. It's made with a combination of vegetables, legumes, and coconut. This mild curry contains yellow pumpkin, black-eyed peas or cowpeas, onions, grated coconut, cumin seeds, green chili peppers, turmeric powder, curry leaves, mustard seeds, and dry red chili peppers. The spices are dry-roasted, then combined with the other ingredients, and the combination is simmered until the vegetables become tender. Once done, erissery is usually served hot with steamed rice. This is one of the staple dishes served in onam sadya, a banquet-style feast of Kerala origin.

Erissery

Spain

Escudella i carn d'olla is a popular, traditional Catalan soup filled with pasta, meat such as chicken or lamb, prosciutto pieces, ground pork, and botiffara sausage, with the addition of vegetables such as carrots, potatoes, and Swiss chard. The soup is traditionally flavored with garlic, parsley, thyme, saffron, salt, and pepper. It is often made during the colder months or around Christmas, as its bold, rustic flavors are known to warm up anyone who consumes it. Escudella is consumed in two stages &ndash; first comes the broth with pasta, then the meat and vegetables.

Escudella i carn d'olla

Espinacas con garbanzos is a nutritious Andalusian dish made with spinach and chickpeas as the main ingredients. There are many recipes and version of this vegetarian dish, but it is most commonly flavored with garlic, olive oil, tomatoes, paprika, vinegar, and cumin. Espinacas con garbanzos is served piping hot during the colder months in Spain, often with a wedge of fried bread on the side.

Espinacas con garbanzos

Etli bamya is a traditional dish originating from T&uuml;rkiye. It's usually made with a combination of okra, lamb (or sometimes beef), olive oil, onions, tomatoes, garlic, lemon juice, tomato paste, sugar, salt, and pepper. The lamb is cubed and fried in olive oil, then mixed with the onions, garlic, tomato paste, sugar, and water. Once the ingredients become tender, okra, lemon juice, and seasonings are added to the pot, and the dish is simmered over low heat. Before serving, the stew is once again seasoned with lemon juice and a drizzle of olive oil. It's recommended to enjoy etli bamya with rice, salad, or crusty bread on the side.

Etli bamya

Etli taze fasulye is a traditional stew originating from T&uuml;rkiye. Although there are some variations, the stew is usually made with a combination of green beans, lamb or beef, onions, tomatoes, butter, tomato paste, salt, and pepper. The meat is cooked in butter, then mixed with the onions, tomato paste, and diced tomatoes. The mixture is simmered over low heat and it's then mixed with the green beans and seasonings. The stew is cooked until the green beans become fully cooked. Once done, etli taze fasulye is usually served with rice and crusty bread on the side. If desired, potatoes and red pepper flakes can also be added to the stew for extra flavor.

Etli taze fasulye

Ewa agoyin is a traditional stew originating from Nigeria. This spicy stew is a street food favorite, especially in Lagos, and it&rsquo;s usually made with a combination of beans, bell peppers, onions, ginger, crayfish, dried hot peppers, bouillon cubes, palm oil, and salt. The beans are cooked and mashed with a wooden spoon. The dried hot peppers and bell peppers are soaked in water and blended with the onions, ginger, and water. Onions are browned in palm oil and mixed with blended peppers, bouillon cubes, crayfish, and a bit of salt. The cooked sauce is then served over the mashed beans, and the dish is ready to be enjoyed.

Ewa agoyin

This comforting stew known as fabada Asturiana is a signature dish of the famous Spanish region of Asturias. The stew consists of plump white beans, chorizo, morcilla blood sausages, and pork fat, flavored with smoked paprika and saffron. Some recipes also use olive oil. Spicy and hearty, with robust and earthy flavors, this Spanish classic combines simple ingredients to create an extraordinary dish. It is believed that fabada appeared sometime between the 19th and the 20th century. Due to its nutritious elements, it is usually enjoyed in the colder winter months. Fabada is a staple of every traditional and authentic Spanish restaurant, and its less sophisticated versions are often sold in supermarkets. In restaurants, it is mainly served as a starter or a main dish and is usually accompanied by slices of crusty bread.

Fabada Asturiana

A traditional summer staple in Greece, fasolakia is a simple, one-pot dish consisting of green beans that are simmered in olive oil alongside fresh, ripe tomatoes. It is occasionally enriched with other vegetables, such as onions, zucchini, or potatoes, and is usually seasoned with a variety of fresh herbs. Traditionally enjoyed as the main course, fasolakia is often served topped with crumbled feta cheese and accompanied by bread.

Fasolakia

Fasolka po bretońsku is a traditional stew that, despite its name, is not of British origin but rather draws inspiration from the culinary styles found in Brittany, France. Typically robust and hearty, fasolka po bretońsku typically consists of white beans, smoked sausage (often kiełbasa), and pork, all bathed in a rich, tomato-based sauce. The meats are browned, and then a base sauce is prepared with saut&eacute;ed onions, garlic, and often tomato paste or canned tomatoes. The cooked beans and meat are then incorporated, seasoned with bay leaf, marjoram, paprika, salt, and pepper, and allowed to simmer, permitting the flavors to meld harmoniously. This dish, often associated with warmth and home cooking, is especially popular during the colder months, providing a nourishing and comforting meal.

Fasolka po bretońsku

Portugal

Favas &agrave; algarvia is a traditional stew originating from the region of Algarve. The dish is made with a combination of broad beans, chorizo sausage, garlic, onions, bacon, olive oil, and coriander. The beans are washed, cooked, drained, then set aside. The garlic and sliced chorizo are saut&eacute;ed in olive oil, then mixe with the cooked beans and a bit of water. The stew is simmered for a while, then mixed with the fried bacon. Once done, the stew is sprinkled with chopped onions and coriander before serving.

Favas à algarvia

Italy

Fave al guanciale is a traditional dish hailing from Rome. It's made with a combination of fresh beans, cured pork cheek known as guanciale, olive oil, onions, salt, and pepper. The onions are fried in oil, followed by guanciale and beans. The combination is seasoned with salt and pepper, then mixed with water. The dish is left to simmer until the beans become tender and fave al guanciale is ready to be served. When preparing the dish, some might opt for pre-boiled fava beans, and in that case the beans should be cooked for a shorter time, with the addition of dry white wine during the cooking process.

Fave al guanciale

Faves a la Catalana is a traditional dish originating from Catalonia. The dish is made with fava beans (broad beans) that are cooked in stock with a bit of botifarra negra (blood sausage). Apart from those key ingredients, the dish also contains bacon, onions, garlic, tomatoes, white wine, olive oil, and paprika. Faves a la Catalana was prepared since ancient times, and some of the recipes date back to the mid-19th century. Nowadays, this hearty stew is typically consumed during the harvest season (from February to late June), and it's traditionally served in an earthenware dish.