Stew

Croatia

Grah iz ćupa is a traditional dish originating from Baranja. It&rsquo;s made with a combination of beans, dried meat, carrots, garlic, onions, paprika powder, salt, pepper, and (optionally) bay leaves and hot peppers. The beans are soaked overnight, then placed in an earthenware pot with the dried meat, chopped onions, and water. The pot is placed near an open fire and it&rsquo;s left to simmer for at least 2 hours. Once it&rsquo;s bubbling, the vegetables, spices, and paprika are added to the pot, and the stew is left to simmer for a few more hours. The dish is done when the beans have a flavor that&rsquo;s reminiscent of chestnuts and the liquid becomes creamy and shiny. The preparation of grah iz ćupa is an old tradition of Hungarians who had settled in Baranja. In the past, the beans were cooked when there was lots of work in the field &ndash; the earthenware pot, which gives a special aroma and flavor to the stew, was left near the fire to cook for half a day to feed the hungry workers when they were done with their work.

Grah iz ćupa

This comforting bean stew made with shredded pickled turnip (kisela repa) or sauerkraut (kiselo zelje) is traditionally prepared in northern parts of Croatia. To prepare it, dried beans are soaked overnight, boiled with smoked pork shin or ribs and bacon until cooked, then combined with pickled vegetables. The final touch lies in the thickening with a mixture of fried crushed garlic and a small amount of flour. Grah s kiselom repom is best enjoyed with slices of crusty homemade bread, and it tastes even better when paired with cooked sausages.

Grah s kiselom repom ili kiselim zeljem

United States

Green and red chilis are synonymous with New Mexican cuisine, so much that even the road signs welcoming you to the state are marked with a pair of chilis. It is no wonder that green chili stew has some sort of a legendary status in New Mexico. Although pork is the locals' favorite ingredient in the stew, it can also be made with lamb, beef, chicken, or turkey, traditionally accompanied by thick and fresh corn tortillas on the side. Some cooks like to add potatoes, beans, and tomatoes to the already flavorful stew. Green chili has a cult-like following throughout New Mexico due to its strong vegetal taste and its heat, making the dishes prepared with it deep, complex, and rich, so it is not strange that the green chili stew has a status of the ultimate Southwestern comfort food.

Green Chili Stew

Thailand

Kaeng khiao wan is a traditional name for the fiery green curry. Although the name translates to sweet green curry, it merely refers to the color, which is known as sweet green. Thai green curry is a dish based on fragrant and spicy green chilis, brought to Thailand by Portuguese missionaries in the 16th century. Fresh chilis are ground into a paste and mixed with ingredients such as galangal, shrimp paste, lemongrass, garlic, turmeric, coriander, kaffir leaves, and whole peppercorns. The paste is the heart of every green curry, a foundation which determines the final flavor of the dish. Another essential ingredient is coconut milk, which perfectly balances the spiciness of green chilis, but it also provides creaminess and a subtle sweetness. Although green paste can be easily found in specialized stores and regular supermarkets, the freshness of ingredients is the key in green curry, so it is always recommended to use fresh spices which should be ground in a mortar. Additional ingredients in the green curry are highly versatile. They usually include a protein, meat or seafood, and a variety of vegetables. When served, the dish is decorated with sliced green chilis and fresh kaffir leaves. Plain steamed rice, fragrant Jasmin rice, traditional rice noodles, and fried vegetables are often served on the side. Green Thai curry is a dish which originated in Central Thailand, but nowadays it is regarded as one of Thailand&rsquo;s signature dishes. It can be found in high-end restaurants and local eateries across the country.

Green Curry

Green gumbo or gumbo z'herbes is a traditional dish hailing from Louisiana. This type of gumbo is meatless and it's prepared with various greens instead. The dish is made with a combination of onions, flour, oil, Tabasco sauce, cayenne, fil&eacute; powder, celery, bell peppers, garlic, mustard, turnip greens, collards, spinach, parsley, kale, and/or swiss chard. The fil&eacute; powder is added when the pot is taken off the heat, and the dish is then seasoned and served over long-grain white rice. It can be garnished with lemon juice and hot sauce. Green gumbo is a Lenten staple in Louisiana's Catholic communities.

Green Gumbo

Australia

This curry variety is made with the mild and firm flesh of unripe green papayas that are abundant in the Solomon Islands. The papayas are combined with coconut milk, curry powder, onions, and garlic, then simmered until the papaya cubes are tender. It is recommended to serve the dish hot over white rice.

Green PawPaw Curry

Groundnut stew is a popular Sierra Leonean dish consisting of ground peanuts, chopped onions, hot peppers, tomato paste, and either meat or fish. The combination of these ingredients is simmered slowly over low heat until the meat becomes tender. The stew is traditionally served with a generous heap of rice or vegetables on the side.

Groundnut Stew

Indonesia

Gudeg Yogya is a traditional dish originating from Yogyakarta. This stew is usually made with a combination of young jackfruit, coconut milk, hard-boiled eggs, kaffir lime leaves, lemongrass, galangal, palm sugar, salt, and a spice paste consisting of shallots, candlenuts, garlic, and coriander seeds. The ingredients are simmered over medium heat until the sauce is reduced by half, and the hard-boiled eggs are then added to the stew and cooked until the sauce is absorbed by the jackfruit and eggs. Gudeg Yogya is served warm or at room temperature.

Gudeg Yogya

Guiso carrero is a traditional Argentine stew consisting of vegetables, meat, and pasta. Chunks of meat are browned and combined with chopped vegetables such as onions, green peppers, crushed tomatoes, potatoes, pumpkin, corn, and garlic. The combination is simmered in vegetable or meat broth alongside pasta such as penne, bow-tie pasta, or macaroni, while some versions use rice instead of pasta. This hearty stew is typically seasoned with spices and herbs such as oregano, thyme, paprika, cayenne pepper, bay leaves, salt, and pepper.

Guiso carrero

Guiso de acelga is a traditional stew. It&rsquo;s usually made with a combination of Swiss chard, onions, sausage such as longaniza, heavy cream, oil, and salt. The chard is washed, cut into strips, and boiled in salted water. The onions are saut&eacute;ed in oil, followed by longaniza bits, heavy cream, and cooked chard. The stew is simmered for a few minutes, and it&rsquo;s then seasoned with salt to taste before serving. This chard stew is typically accompanied by boiled or mashed potatoes on the side.

Guiso de acelga

Guiso de flor de calabaza is a traditional vegetable stew originating from Mexico. The dish is usually made with a combination of squash blossoms, thinly sliced Mexican squash or zucchini, onions, garlic, tomatoes, epazote, jalape&ntilde;os, and oil. The vegetables are saut&eacute;ed in oil, then mixed with the tomatoes. The epazote and squash blossoms are added once the pan has been removed from the heat. The dish is then seasoned with salt and pepper and it's ready to be served.

Guiso de flor de calabaza

Guiso pop&oacute; is a traditional stew with a thick consistency. It typically contains rice, chicken, garlic, and pickled sweet bell peppers. Although rice is the traditional choice for this stew, in some versions it can be replaced by potatoes or pasta.

Guiso popó

India

Gujarati version of kadhi is a traditional summer staple that can be prepared with dahi. The refreshing, creamy base is mixed with besan (gram flour), and it is then slowly simmered alongside a variety of spices such as cumin and mustard seeds, ginger, and chili peppers. Gujarati kadhi is distinguished by the addition of sugar or jaggery, which provides a subtle sweetness to the dish. Traditionally garnished with freshly chopped coriander, it is usually served accompanied by rice or roti bread.

Gujarati kadhi

Italy

This gulash version originates from Trieste, the capital of Friuli-Venezia Giulia, which was a part of the Austro-Hungarian Empire, and as a result, the gulash is made with Hungarian paprika, among other ingredients. The stew is slowly cooked, and it's made with ingredients such as onions, beef, Hungarian hot paprika, olive oil, tomatoes or tomato paste, flour, and, making it truly Italian - herbs such as rosemary, thyme, marjoram or oregano, and bay leaves. Once prepared, this goulash should be served with polenta, gnocchi, or potatoes.

Gulash triestino

Spain

Habas con calzones is a traditional dish originating from Andalusia. The dish is usually made with a combination of fava beans, jam&oacute;n, potatoes, onions, garlic, olive oil, and salt. The garlic and onions are saut&eacute;ed in olive oil until soft. The beans, potatoes, and jam&oacute;n are added to the pan, seasoned with salt, covered with water, and cooked for about half an hour. The jam&oacute;n slices are placed in a baking dish and baked for a few minutes until they harden. This bean stew is served in plates with the crispy jam&oacute;n sliced arranged on top. Habas con calzones is especially popular in springtime.

Habas con calzones

Habas con leche y yemas is a traditional dish consisting of fava beans with milk and egg yolks. The dish is usually made with a combination of fava beans, butter, milk, lightly beaten egg yolks, baking soda, olive oil, parsley, flour, and salt. The beans are cooked in a mixture of water and baking soda, and then placed in a pan over butter and oil. They're sprinkled with parsley and flour and cooked for a few minutes while being constantly stirred. Milk is added a bit at a time and the dish is simmered over low heat until the beans are tender. Some of the bean liquid is added to the egg yolks in order not to curdle, and the yolks are then stirred into the beans. The dish is served immediately, while still warm.

Habas con leche y yemas

Hafechabis is a traditional stew originating from the central parts of Switzerland. The stew is usually made with a combination of bacon, cabbage, potatoes, vegetable stock, onions, garlic, bay leaves, cloves, chives, butter, salt, pepper, and lamb, pork, or beef. The meat is saut&eacute;ed in butter and seasoned with salt and pepper. The cabbage, onions, and garlic are saut&eacute;ed in the same pan, then mixed with the spices and seasonings. The mixture is covered with stock, simmered until the ingredients become tender, and the stew is then served over boiled potatoes and garnished with chives.

Hafechabis

Hamisguly&aacute;s is a traditional goulash that doesn&rsquo;t contain any meat, which is why it&rsquo;s also called mock guyl&aacute;s. Apart from meat, this version contains all the usual ingredients: carrots, turnips, potatoes, onions, and garlic. This flavorful combination of vegetables is spiced with salt, red pepper, and chopped parsley. Hamisguly&aacute;s can be served with homemade dumplings, crusty bread, or a dollop of sour cream.

Hamisgulyás

Syria

Harak osbao is a traditional lentil stew, particularly popular in the region of Damascus. It is made with lentils, pasta, tamarind, and pomegranate molasses, often flavored with garlic, onions, bay leaves, and cilantro. The dish's name translates to "he burned his finger," likely due to the irresistible temptation to eat it while it's still hot. Harak osbao is typically garnished with fried pita bread, caramelized onions, and sometimes pomegranate seeds, adding layers of texture and flavor to this comforting meal.

Harak osbao

Harcsapaprik&aacute;s is a traditional fish paprikash originating from Hungary. The dish is usually made with a combination of catfish, sour cream, sweet paprika powder, flour, tomatoes, shallots, butter, green peppers, salt, and black pepper. The fish is cut into chunks, seasoned with salt and pepper, coated in paprika and flour, and then shortly fried. The shallots and green peppers are saut&eacute;ed in a pot, and then covered with water and tomatoes. After a few minutes of cooking, paprika, flour, and fish are added to the pot, and sour cream is mixed in a few minutes before serving the stew. Harcsapaprik&aacute;s is often served with a mixture of pasta, bacon, sour cream, and cheese on the side.