Stew

Feijoada or feijoada completa is Brazil's national dish, a hearty stew featuring pork and black beans. The dish is consumed throughout the country, and every family in Brazil has their own, special recipe. Saut&eacute;ed greens, cheese rolls, rice, and fresh, sliced oranges are served as an accompaniment to the smoked pork and richly flavored black beans. Traditionally, it is prepared for Saturday lunch, so that the consumers may sleep it off. The beans are flavored with onions, tomatoes, coriander, and garlic, while pork meat can be additionally enriched with dried beef and smoked pork sausages. Before the main meal, consumers are offered caldinho de feijao, a bean broth served in shot glasses or small ceramic cups and garnished with pork rinds known as torresmos. The name feijoada is derived from the Portuguese word for beans, feij&atilde;o, and it probably originated in the 1600s in Recife, on sugar plantations built by the Portuguese colonists, although some believe that it was created in Rio de Janeiro. The Brazilian version usually uses black beans, while the Portuguese one typically uses white or kidney beans. Feijoada is artfully displayed on platters full of ingredients, so that the consumers may choose their favorites and enjoy them at a leisurely pace. The meats are sliced and placed on platters; the beans served in large serving bowls, and the accompaniments include Brazilian rice, kale, cassava with butter or hard-boiled eggs, sliced oranges, and hot pepper-lime sauce. During the meal, cachaca, a sugarcane brandy and Brazil's most popular liquor, is served as a traditional accompaniment to feijoada.

Feijoada

Feijoada is a hearty bean stew that appears in several local and international varieties. Although it is often assumed that feijoada originated in Brazil, where it is considered a national dish, it was primarily made in Portugal before it was introduced to Brazil. The Portuguese version is believed to have originated in the north of Portugal, but today it appears in several versions throughout the country. It is usually made with red kidney or white beans, while the additions usually include pork, blood sausage (morcela), farinheira sausage, or chouri&ccedil;o. Some variations also include vegetables. Similar versions of feijoada are found in most Portuguese colonies, including Brazil, Macau, Angola, Mozambique.

Feijoada à portuguesa

Portugal

Feijoada &agrave; transmontana is a traditional stew from the Tr&aacute;s-os-Montes region, particularly from Candedo. It consists of red beans cooked with a variety of pork meats such as ear, snout, feet, and smoked cuts, along with sausages like chouri&ccedil;o, blood sausage (morcela), salpic&atilde;o, and alheira. Vegetables like tomatoes, cabbage, and carrots are often added, along with spices like cumin, paprika, and bay leaf. It is commonly served with white or baked rice. Feijoada &agrave; transmontana is typically served during the Fat Sunday festivities before Carnival. Its origins trace back to medieval times, using leftover meats and vegetables in a single pot.

Feijoada à transmontana

Austria

Fiakergulasch is a popular variation on the traditional Viennese goulash, or Wiener saftgulasch, as it is known in Austria. The dish is usually made with diced beef that is simmered in a flavorful sauce consisting of onions, tomato pur&eacute;e, garlic, water, vinegar, smoked paprika (hot and mild or sweet), bay leaves, marjoram, caraway seeds, salt, and pepper. What distinguishes this version from other Viennese goulash versions is the choice of garnishes and accompaniments that are traditionally served with the beef stew. These include fried Wiener sausages (known as Frankfurter w&uuml;rstel in Austria), fan-cut pickled gherkins, bread dumplings or boiled potatoes, and a fried, sunny-side-up egg. This specialty is said to have been a favorite of the Viennese coachmen who drive the famous 19th-century horse-drawn carriages or fiakers around the city, hence the name of the dish, which translates to coachman&rsquo;s goulash. In Vienna, this dish is also known by the name herrengulasch (meaning gentlemen&rsquo;s goulash). The beef stew is thought to be an excellent hangover remedy, which is why it is a popular meal choice in the morning, served in many caf&eacute;s throughout Vienna.

Fiakergulasch

Slovenia

Fižolova mine&scaron;tra is a traditional dish originating from Vipava. This simple bean stew is made with a combination of beans, pasta, onions, garlic, parsley, celery, bay leaves, paprika powder, olive oil, and tomatoes. One part of beans is blended or pur&eacute;ed, and the other part is cooked as it is with the rest of the ingredients which are simmered until the stew starts boiling. The pasta is added near the end of cooking along with paprika powder and tomato sauce. Once done, fižolova mine&scaron;tra is served in deep plates with fresh bread on the side.

Fižolova mineštra

Italy

Fricand&oacute; dama bianca is an Italian dish hailing from Valle d'Aosta, and it's typical of Issime. This stew is made with chunks of veal loin, white wine, chopped leeks, and butter. The meat and leeks are cooked with the butter, while the white wine is added later. The dish is stirred while scraping up any browned bits, and if the sauce becomes too thin, it can be thickened with a bit of flour. The dish is served hot, ideally accompanied by sliced and fried polenta. It's traditionally served as a part of the feast of the Virgin of the Snow on August 5.

Fricandó dama bianca

Canada

Fricot is a hearty Acadian stew made with any kind of meat, potatoes, and onions. The dish is topped with fluffy dumplings consisting of flour and egg yolks. This comfort food dish is believed to have originated in France in the 18th century, but evolved in Canada to become a staple of Acadian cuisine. Today, there are numerous variations of fricot depending on the type of meat used in the dish such as fricot au poulet (chicken) or fricot au lapin (rabbit).

Fricot

Frijoles charros is a simple Mexican dish consisting of beans, onions, tomatoes, chile peppers, and coriander. Meat such as bacon, ham, or salt pork is also used in the dish, but mostly as a flavoring agent. The combination of those ingredients is cooked with liquid in a pot for a long time, until the beans are tender and some liquid still remains in the vessel. The dish has origins with the Mexican cowboys who needed the nutritive value from inexpensive beans to sustain them for long days of cattle herding. Today, frijoles charros is usually served with rice and corn flour bread on the side.

Frijoles charros

Ful bit-tewm is a traditional stew originating from Malta. The stew is usually made with a combination of broad beans, garlic, vinegar, olive oil, parsley, salt, and pepper. The ingredients are simply boiled in a saucepan and simmered until the beans are fully cooked and the water is completely reduced. This bean stew is usually served hot, but it can also be enjoyed cold or at room temperature the following day. It's recommended to serve the dish with Maltese bread, oil, and tomatoes on the side.

Ful bit-tewm

Fungee and pepperpot is the national dish of Antigua and Barbuda, and although one may think that they are going to be served some kind of mushroom and pepper stew, the truth is far more interesting than the unusual name suggests. Fungee is a bread ball similar to polenta, consisting of cornmeal mixed with okra. To make fungee, okra is boiled in salted water and mixed with wet cornmeal until the mixture becomes stiff. When the mixture does not stick to the pan, the fungee is ready to be consumed. The key ingredients in pepperpot are leafy vegetables, taro leaves, pumpkin, squash and other vegetables, while the stew is traditionally made with corned beef and offal. Since this dish consists of two separate meals that are combined together, it can be traced back to the times of slave population in the region, when the combination of cheap meat and carbohydrates provided a balanced and nutritious diet for a day of hard labor, with the added benefit of complex and rich flavors of the stew.

Fungee and Pepperpot

Iran

Gamaj kebab is a luxurious and flavorful stew from the Gilan province in northern Iran. The dish is named after the traditional clay cauldron called "gamaj" used to cook it. Gamaj kebab is typically prepared with red meat, such as lamb, veal or beef, though chicken or turkey can also be used. When made with chicken, it is locally referred to as tala-kooleh-ghoorabe stew. The main ingredients include walnut kernels, onions, pomegranate paste and juice, and a blend of local herbs like choochaq or a mix of chives, parsley, and coriander. These ingredients are saut&eacute;ed and combined with the meat, creating a rich, aromatic stew. The pomegranate elements provide a unique tartness, while the walnuts add depth and texture. The dish is typically served with Persian saffron rice, making for a hearty and satisfying meal.

Gamaj kebab

Garden egg stew is a popular Ghanaian dish featuring African eggplant, or garden egg as its main ingredient. Although the eggplant is a fruit, it is prepared as a vegetable in this stew, combined with tomatoes, onions, peppers, palm oil, dried fish or shrimp, and seasonings such as ginger and nutmeg. The stew is often served for lunch or dinner, accompanied by boiled plantains.

Garden egg stew

India

Gatta curry is a traditional curry originating from Rajasthan. Also known as besan ke gatte ki sabzi, the dish consists of chickpea flour dumplings that are cooked in a tangy and spicy dahi sauce. The dumplings are made from chickpea flour, turmeric, red chili powder, cumin, ginger-garlic paste, asafoetida, dahi, oil, and fenugreek leaves. The dough is rolled into thin cylinders, and it's then steamed before being added to the pot with the curry sauce, which is prepared from yogurt, green chili peppers, ginger, coriander powder, turmeric powder, and garam masala powder. Once done, gatta curry is served hot, garnished with coriander leaves, and accompanied by paratha, roti, or steamed rice on the side.

Gatte ki sabzi

Spain

Gazpachos manchegos is a Spanish stew based on game meat stock, mushrooms, rabbit, chicken, onions, garlic, red peppers, and unleavened bread known as torta de gazpacho. Despite the name, it has nothing to do with the famous tomato-based cold soup. Once done, the stew can be served on its own, but it is also sometimes served on a loaf of bread.

Gazpachos Manchegos

One of the most popular traditional Romanian dishes is a thick vegetable stew known as ghiveci. It is prepared throughout the year, but due to the availability of ingredients, it is usually divided into two seasonal variants: the hearty winter version, and the lighter, summer variety. The winter version usually incorporates root vegetables such as carrots, celery, cauliflower, and cabbage, while the summer interpretation usually employs seasonal zucchini, eggplant, or bell peppers. Tomatoes or tomato sauce, garlic, and onions are mandatory ingredients, but the choice of other elements can vary and is easily adjusted to preference, availability, and convenience. Traditionally, the vegetables are cut or sliced, shortly fried on the stove, and finished in the oven. Modern versions often omit baking and complete the entire dish on the cooking stove. Although it is similar to the Hungarian lecs&oacute;, French ratatouille, and Bulgarian gjuvec, it is believed that this Romanian version has been developed under the Turkish influence in the area, because the dish is named after a traditional Turkish earthenware pot. Occasionally, ghivechi can be prepared with rice, but it is more commonly served on the side of this nourishing and healthy vegetable stew.

Ghiveci

Ginataang baboy is a creamy Filipino stew made with pork cooked in coconut milk. Its name stems from the words "ginataang", which refers to various Filipino dishes made with coconut milk, and "baboy", which means pork. Ginataang baboy is similar to another popular local dish, Bicol Express, but a lot milder and creamier. It is usually made with cubed pieces of pork belly stewed in a rich base of ginger and fish sauce, which gives the dish some zest and removes the porky smell. When the meat is cooked, coconut milk and coconut cream are added for the distinct creaminess. The stew is simmered until desired thickness and served over rice.

Ginataang baboy

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Ginataang langka is a traditional stew that features unripe jackfruit (langka) cooked in coconut milk (gata). Unripe jackfruit is chosen for its meat-like texture, making it a popular ingredient in vegetarian and vegan dishes, although ginataang langka often includes meat, such as pork, shrimp, or dried fish, to add flavor and richness. The dish is flavored with garlic, onion, and ginger, and sometimes includes chili peppers for a bit of heat. It may also be seasoned with patis (fish sauce) or salt for depth of flavor. The combination of the creamy coconut milk, the savory meat (if used), and the unique texture and mild taste of the jackfruit results in a hearty and comforting dish. Ginataang langka is usually served as a main dish with rice.
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Ginataang langka

Philippines

Ginataang puso ng saging is a traditional dish originating from Occidental Mindoro. It's made with a combination of banana blossoms (puso ng saging), diced pork, and chili peppers cooked in coconut sauce. Other ingredients include onions, garlic, vinegar, salt, and pepper. The onions and garlic are saut&eacute;ed, and when they're soft, banana blossoms are added to the mix, followed by vinegar, coconut milk, and chili peppers. The combination is simmered until the liquid is reduced, and the dish is then seasoned and served warm, traditionally with steamed rice on the side.

Ginataang puso ng saging

Kenya

Githeri is a Kenyan staple food consisting of beans and maize that are stewed with onions, tomatoes, and sometimes potatoes or meat chunks. The stew is often flavored with cumin, turmeric, or chili powder. It is traditionally served on its own, although it can be served with rice or crusty bread on the side. The dish originates from the Kikuyu tribe, living in Central Kenya.

Githeri

Gorraasa be dama is a traditional beef stew. The stew is usually made with a combination of beef, onions, tomato paste, crushed garlic, tomatoes, bell peppers, cardamom, cinnamon, salt, and oil. The onions are saut&eacute;ed in oil and covered with water. The mixture is simmered until the liquid has evaporated. The onions are mashed and placed back into the pot with chopped tomatoes, beef, bell peppers, cinnamon, cardamom, and salt. After a few minutes, tomato paste and water are stirred in, and the mixture is simmered until it becomes smooth. Crushed garlic is added near the end of cooking, and gorraasa be dama is then served warm.