Stew

Havaadhulee bis is a traditional dish originating from the Maldives. These curried tuna dumplings consist of the dough, the filling, and curry sauce. The dough is made with a combination of flour, salt, oil, and warm water. The filling is usually made with a combination of Maldive tuna, coconut, onions, turmeric, salt, pepper, curry leaves, ginger, and lime juice. Once stuffed, the dough is rolled into a ball shape and simmered in curry sauce. The curry sauce is usually made with onions, garlic, curry leaves, oil, coriander, fennel, cumin, red chili powder, tomato paste, coconut milk, and salt.

Havaadhulee bis

Japan

Hayashi rice or hashed beef rice is a Japanese dish consisting of a beef stew with a demi-glace base that is poured over steamed rice. It is a western-style Japanese dish that has been popular since the early 1900s. Although hayashi rice is a popular dish to cook at home, it is also commonly found on the menus of western-style restaurants. It is still unknown where the name hayashi comes from, but some claim that a chef named Hayashi first prepared the dish as a meal for the employees of his restaurant. However, other people claim that it comes from the mispronunciation of the English phrase hashed beef.

Hayashi Rice

Canada

Hodge-podge is a thick, nourishing stew with origins in the Canadian region of Nova Scotia. The name of the soup is probably derived from the English term hotch-potch, which means a mixture, referring to the fact that the stew is prepared with a combination of different vegetables such as carrots, beans, and potatoes. The stew is typically thickened and flavored with heavy cream, butter, salt, and pepper.

Hodge-podge

Husmannsgryte or cotter's kettle is a traditional stew originating from Norway. This hearty stew is usually made with a combination of bouillon cubes, rutabagas, medisterp&oslash;lse sausage, carrots, parsnips, mustard, leeks, salt, and pepper. The bouillon is dissolved in water, the vegetables are placed into the pot, and then simmered until barely done. The sausage is cut into slices and added to the pot with the mustard, salt, and pepper. The stew is simmered for a few more minutes until everything is fully cooked, but not overcooked. This stew is typically served with mustard, potatoes, and dark bread on the side.

Husmannsgryte

Iahnie is a traditional bean stew consisting of boiled white beans cooked with braised onions, carrots, red peppers, bean stock, flour-tomato paste mixture, dried spices, and seasonings. The dish is cooked until all vegetables are tender and a thick sauce has formed. Fried sausages can be served as an accompaniment to this dish or they can be added to the stew during the cooking process for a nice, smoky flavor. The white bean stew can also be consumed as a vegetarian dish and is usually eaten during the fasting period. It is traditionally served on December 1, Romania&rsquo;s national day, typically along with pickled vegetables, fried sausages, hot peppers, and bread.

Iahnie

Indio viejo is a Nicaraguan dish made with vegetables such as garlic, onions, sweet peppers, and tomatoes. Water-drenched tortillas are first ground into a dough; then the beef is shredded and fried with vegetables, tortilla dough, and achiote paste. When all of these components are combined, it results in a creation of this hearty stew with a name that can be translated as old Indian. The dish dates back to pre-Columbian Nicaragua, when it was originally made with Central American animals, although beef is the preferred option these days. It is typically served with fried plantains and rice.

Indio viejo

Isombe is a typical Rwandan stew made from mashed cassava leaves and other ingredients such as tomatoes, onions, coriander, garlic, Maggi seasoning, and peanut butter. The dish often has a meaty flavor although it contains no meat due to the usage of stock from boiled beef bones. Isombe is traditionally served with rice or beans on the side.

Isombe

Ital is a hearty Jamaican stew that is associated with the Rastafarian movement. The name ital is derived from the word vital, referring to the fact that ital food should be vegetarian and unprocessed. The stew consists of (mostly starchy) ingredients such as plantains, split peas, squash, taro root, potatoes, carrots, okra, onions, and collard greens in a rich coconut milk broth. The dish is traditionally lightly seasoned with thyme and pimento. It is recommended to garnish the stew with finely chopped coriander.

Ital Stew

France

Jambon aux mogettes is a traditional dish originating from the Vend&eacute;e region. The dish is usually made with a combination of white beans, slices of cooked ham, butter, carrots, onions, garlic, bouquet garni, salt, and pepper. The white beans are soaked in water overnight, drained, and cooked for a few minutes before they're saut&eacute;ed in butter over low heat. The carrots, garlic, onions, and bouquet garni are added to the pot, covered with water, and the dish is simmered over low heat for an hour and a half. The ham is saut&eacute;ed on both sides for a few minutes, and it's served with the bean stew.

Jambon aux mogettes

United States

Joe Booker stew is a traditional stew originating from New England. The stew is usually made with a combination of beef, salt pork, onions, flour, beef stock, parsley, bay leaves, savory, thyme, potatoes, carrots, salt, and pepper. The salt pork is fried in a skillet until crisp and it's removed from the pan. The onions are saut&eacute;ed in fat until tender and removed from the pan. Beef is dredged in flour and browned in fat on all sides, and it's then placed in a pot with onions, beef stock, and herbs. The dish is simmered for an hour over low heat, and the potatoes and carrots are added near the end of cooking. Once everything is fully cooked, the stew is seasoned with salt and pepper and served with dumplings consisting of flour, baking powder, parsley, milk, butter, salt, and pepper. In the past, this stew was a favorite among Maine's loggers and ice fishermen, but Joe Booker the man still remains a mystery.

Joe Booker Stew

Jug-jug is a traditional dish originating from Barbados. Although there are a few versions of the dish, it's usually made with a combination of pigeon peas or lentils, bacon or pork, hot peppers, beef, onions, chives, corn flour, and butter. The peas and meat are boiled, drained, and mashed or pur&eacute;ed, then mixed with the other boiled ingredients and cooked until piping hot. Before serving, the dish is topped with butter. Jug-jug is traditionally prepared for Christmas and it's often accompanied by fried plantains or rice. It is believed that this dish is derived from the Scottish haggis.

Jug-Jug

Kabaro au curry is a traditional dish originating from Madagascar. It&rsquo;s usually made with a combination of lima beans, onions, tomatoes, olive oil, curry powder, garlic, cayenne pepper, salt, and black pepper. The beans are soaked overnight and cooked in a pot along with onions saut&eacute;ed in olive oil, garlic, spices, and tomatoes. Water is added to the pot and the mixture is simmered until the beans are soft. If properly prepared, this bean stew should have a thick consistency. If it becomes too thick, the stew is diluted with water.

Kabaro au curry

India

Vegetable kadai is a traditional dish originating from the northern parts of India. The vegetables are cooked in a unique wok called kadai, hence the name of the dish. In order to prepare it, vegetables such as onions, potatoes, carrots, green beans, peas, cauliflower, and bell peppers are chopped, cooked in water, then mixed with onion-tomato paste and a combination of roasted spices such as cinnamon, cloves, coriander seeds, and chili peppers. Some butter, oil, garam masala, cream, and turmeric are added to the mix, and this vegetable stew is ready to be served. Before serving, the dish is often garnished with coriander leaves. Vegetable kadai goes well with jeera rice and Indian flatbreads such as phulka, naan, or paratha.

Kadai sabzi

The term kadhi encompasses a broad group of Indian dishes that use yogurt or buttermilk as a base and are typically thickened with gram flour (besan). Though kadhi is popular throughout India, most regions have created their distinct versions which vary in ingredients, additional elements, consistency, taste, and preparation. One of the most popular is the Punjabi kadhi, which is characterized by its thick consistency and the addition of pakora fritters. Other popular varieties include Gujarati, Rajasthani, and tamarind-based Sindh version. Despite the huge number of variations, kadhi represents true comfort food that is typically paired with rice or roti bread.

Kadhi

Thailand

Kaeng hang le is Northern Thai curry variety that was modeled on a similar Burmese dish. The dish consists of a curry base that is usually made with dried chili peppers, lemongrass, galangal, shrimp paste, garlic, and shallots, while other ingredients usually include pork, mainly pork belly, tamarind juice, peanuts, pineapple, and shallots. Variations of the dish are found throughout the region, and they may even include other types of meat or seafood. Before it is served, this traditional curry is usually garnished with thin strips of freshly sliced ginger.

Kaeng hang le

Kaeng pa (also called jungle curry or forest curry) is a traditional variety of Thai curry hailing from the northern, forested parts of the country. This curry is watery in consistency since it doesn't contain any coconut milk. Other ingredients usually include galangal, garlic, chili peppers, kaffir lime leaves, green peppercorns, lemongrass, bamboo shoots, and Thai eggplant. Traditionally, this curry was prepared with wild boar, but nowadays it's mostly prepared with chicken, pork, or firm-fleshed white fish. Once done, kaeng pa is served with steamed rice on the side.

Kaeng pa

Peru

Kapchi is a traditional Andean vegetarian stew from Peru, particularly popular in the Cusco region. It primarily features mushrooms and fava beans, and other ingredients like potatoes and rice. A sofrito made of onions, garlic, and aji amarillo typically forms the flavor base for the stew. The dish has a creamy texture, usually achieved by adding milk or cream. Some versions might also include fresh cheese, which melts into the stew and adds to its creaminess. Fresh herbs, especially huacatay (Peruvian black mint), are often used to give kapchi its characteristic flavor. Kapchi is typically served hot and can be accompanied by white rice or enjoyed on its own.

Kapchi

Kapuska is a Turkish stew made with cabbage as the main ingredient. The stew can be enriched with additional ingredients as there are many variations of the dish - with meat, bulgur, rice, or beans. The cabbage is typically stewed with onions, tomatoes, olive oil, and ground black pepper until fully tender. In its basic version, kapuska is considered a dish for the poor, but when enriched with additional ingredients, it can become a gourmet meal.

Kapuska

Japanese-style curry known as karē is one of the most popular dishes in the country. It started gaining popularity in Japan during the Meiji period (1868-1912), when the British introduced it to the country. During its early years, karē with rice was an expensive, gourmet dish reserved only for the wealthy. Compared to Indian curries, karē is less spicy, sweeter, darker, and usually thicker, which is thanks to the addition of flour or roux. There are three main version of karē in Japan - karē raisu (curry over rice), karē udon (curry over noodles), and karē -pan (a pastry filled with curry). The most popular variety, is, as expected, karē raisu, which is usually served with fukujinzuke pickles or Japanese scallions on the side. Today, karē is so popular in Japan that it can be called a true national dish.

Karē

Philippines

Kare-kare is a traditional stew consisting of meat such as tripe, pork leg, ox tail, goat or chicken, vegetables, and a thick, savory peanut sauce flavored with annatto seeds. Shrimp paste (bagoong) is often served on the side in order to enhance the flavors of the dish. Kare-kare is traditionally cooked in a clay cooking pot known as palayok, and the vessel also acts as a serving bowl once the dish is properly cooked. Nowadays, it is often served at numerous Filipino festivities. Some believe that kare-kare has origins in the Pampanga region, while others claim that the name of the dish is derived from the Indian word curry, and that it was introduced to the Philippines by Indians from the Rizal province. Over the years, the dish has evolved, so some cooks like to add chilis or green papaya for an extra kick, although the traditional kare-kare sauce should ideally be devoid of seasonings, spices, and chilis. Regardless of the origins of kare-kare, it is still a favorite dish among the natives.