Stew

India

Aamat is a traditional dish from the Indian state of Chhattisgarh, often considered the Chhattisgarhi version of sambar, a popular South Indian lentil-based stew. Aamat is made with a variety of mixed vegetables, often including bamboo shoots, and cooked in a spiced, tangy broth. The dish typically includes vegetables like eggplant, drumsticks (moringa), and potatoes, along with bamboo shoots, which are a key ingredient in Chhattisgarhi cuisine. The vegetables are cooked in a broth made from tamarind, which gives the dish its tangy flavor, along with spices like turmeric, cumin, coriander, and sometimes mustard seeds. Aamat has a rich, tangy, and slightly spicy flavor, similar to sambar but with a distinctive twist due to the inclusion of bamboo shoots and the specific spice mix used in Chhattisgarh. Aamat is usually served with rice or sometimes with flatbread, making it a staple dish in Chhattisgarh, especially during special occasions or festivals.

Aamat

Aam dal is a traditional dish originating from India, made with mango and pigeon peas as key ingredients. Besides mango and pigeon peas, the dish also contains dry red chili peppers, turmeric, mustard oil, and mustard seeds. The peas are cooked in water, then mixed with salt and turmeric powder. The mustard seeds and chili peppers are tempered in mustard oil, and the mango pieces are added to the mix and saut&eacute;ed until light brown. The combination is mixed with the peas, and the stew is simmered for a few more minutes before serving. Aam dal is often accompanied by steamed rice on the side. If desired, the dish can be garnished with chopped coriander.

Aam dal

Adalu is a hearty Nigerian and Cameroonian (commonly known there as corn chaff) stew utilizing corn and beans as the key ingredients. Corn and beans are slowly simmered with ingredients such as onions, palm oil, tomatoes, various spices, and beef, crayfish or smoked fish, depending on personal preference, although beef and fish can be omitted from the dish. Its high fiber and protein content make it a highly nutritious choice for any meal. Adalu is traditionally served hot and can be enjoyed on its own or paired with sides like fried plantains or bread.

Adalu

Adobo is the closest thing to a national dish in the Philippines, consisting of seared and browned chunks of meat, seafood, fruit, or vegetables mixed with white vinegar or soy sauce (or both), bay leaves, garlic, salt, sugar, oil, and black pepper. The combination of these ingredients is left to simmer over low heat, resulting in succulent, juicy, and tender ingredients covered in thick, rich, and savory sauce. Adobo got its name from the Spanish word adobar, meaning marinade or pickling sauce. In English, the word adobo translates to braised in vinegar. With its rise in popularity, it is no wonder that there are a number of varieties of the dish, so adobo can be made in spicy, mild, saucy, or dry versions. Additional ingredients can also be added, such as onions, ginger, lemongrass, chili peppers, and coconut milk. The most popular adobo dishes include local favorites such as chicken, beef, or pork adobo, white adobo, crispy adobo, squid adobo, and water spinach adobo. The dish is traditionally served over white rice, an ideal accompaniment that absorbs the tangy sauce.

Adobo

Adobong dilaw is a traditional stew originating from the Philippines. This type of adobo is usually made with a combination of turmeric, vinegar, pork or chicken, potatoes, garlic, sugar, salt, oil, peppercorns, bay leaves, and water. The meat is seasoned with salt and browned in oil. The potatoes are deep-fried until golden brown, and the garlic is saut&eacute;ed in oil over low heat. The vinegar, peppercorns, bay leaves, sugar, and water are simmered into a sauce, then mixed with the meat and potatoes. The stew is cooked until everything is tender and the sauce is almost fully absorbed. Adobong dilaw is served hot with rice on the side.

Adobong dilaw

Adobong kangkong is a traditional stew originating from the Philippines. This type of Filipino adobo is made with a combination of water spinach (kangkong), pork belly, garlic, bay leaves, soy sauce, vinegar, salt, oil, and black pepper. The pork is seasoned with salt and browned in oil with garlic. The soy sauce, vinegar, water, bay leaves, and water spinach are added to the pan, then simmered until everything is tender. The dish is seasoned with black pepper and it's often topped with fried garlic. It's recommended to serve adobong kangkong with rice on the side.

Adobong kangkong

Adobong labong is a traditional stew originating from the Philippines. This type of adobo is made with a combination of bamboo shoots, pork, shrimp, vinegar, salt, oil, garlic, onions, black pepper, and meat stock. The garlic, onions, and thinly sliced pork are saut&eacute;ed in oil, then covered with the stock, simmered shortly, and mixed with the shrimps, bamboo shoots, salt, and pepper. Vinegar is added near the end of cooking, and the stew is simmered until everything is fully cooked and tender. Adobong labong is usually served warm with rice on the side. If desired, soy sauce, coconut milk, peppercorns, and sugar can also be added to the stew.

Adobong labong

Adobong okra is a traditional stew originating from the Philippines. This type of adobo is usually made with a combination of okra, pork belly, vinegar, soy sauce, garlic, sugar, water, oil, salt, and pepper. The garlic and pork belly are saut&eacute;ed in oil, then covered with soy sauce , water, and vinegar and shortly simmered. Okra, sugar, salt, and pepper are then added to the stew and simmered again until everything is fully cooked and tender. Adobong okra is typically served warm with rice on the side. If you want to make this adobo a bit sweeter, feel free to add some pineapple chunks into the pot.

Adobong okra

Adobong pug&ocirc; is a traditional stew originating from the Philippines. This type of adobo is usually made with a combination of quail, vinegar, soy sauce, garlic, sugar, water, oil, salt, and pepper. The garlic is saut&eacute;ed in oil, then covered with soy sauce, water, and vinegar, and shortly simmered. Quail pieces, sugar, salt, and pepper are then added to the stew and simmered again until everything is fully cooked and tender. Adobong pug&ocirc; is typically served warm with rice on the side.

Adobong pugô

Adobong pus&ocirc; ng saging is a traditional stew originating from the Philippines. This type of adobo is usually made with a combination of banana blossoms, pork or squid, soy sauce, vinegar, water, garlic, onions, salt, pepper, and oil. The garlic, onions, thinly sliced pork or squid, and banana blossoms are saut&eacute;ed in oil, then covered with soy sauce, vinegar, and water. The mixture is simmered until the most of the liquid evaporates, and the stew is then seasoned with salt and pepper and served hot with rice on the side.

Adobong pusô ng saging

Adobong saw&acirc; is a traditional stew originating from the Philippines. This exotic type of adobo is usually made with a combination of snake meat, chili peppers, vinegar, soy sauce, garlic, onions, water, oil, salt, and pepper. The garlic, snake meat, hot peppers, and onions are saut&eacute;ed in oil, then seasoned with salt and pepper and covered with water, soy sauce, and vinegar. The stew is simmered over medium heat until all the ingredients become tender and fully cooked. Adobong saw&acirc; is typically served warm with rice on the side.

Adobong sawâ

Adobong talong is a traditional stew originating from the Philippines. This type of adobo is made with a combination of eggplants, garlic, vinegar, soy sauce, water, salt, pepper, oil, and hot peppers. The eggplant is bronwed in oil and drained, then mixed with saut&eacute;ed garlic, hot peppers, and a slightly reduced sauce consisting of vinegar, water, and soy sauce. The stew is simmered until all ingredients become tender and fully cooked. Adobong talong is served warm, usually with rice on the side.

Adobong talong

Philippines

Adobo sa gat&acirc; is a traditional stew originating from the Philippines. This variation on adobo is made with the addition of coconut milk. The garlic and chicken or pork are saut&eacute;ed in oil, covered with soy sauce and vinegar, simmered, then mixed with peppercorns, bay leaves, and coconut milk. The stew is cooked over low heat until everything becomes tender and fully cooked. The sauce is reduced a bit more and the creamy adobo sa gat&acirc; is then typically served warm with rice on the side. If desired, add some chili peppers to the pot for a kick of heat.

Adobo sa gatâ

Ajapsandali is a popular Georgian stew consisting of eggplants, potatoes, tomatoes, onions, bell peppers, and seasonings such as bay leaves, garlic, coriander, black pepper, and salt. The vegetables are stewed in oil, but only for a short time so that they don't lose their color and vitamins. The dish is often consumed as a family meal in Georgia, and it is especially popular during summer. For an interesting twist, try serving it cold with crumbled feta and chunks of bread.

Ajapsandali

Alicha wat is a traditional dish and a part of the famous Ethiopian wat stews. This stew is made with a combination of onions, yellow split peas, niter kibbeh clarified butter, ginger, garlic, turmeric, chili peppers, and, if desired, potatoes. The ingredients are placed in a pot and the dish is slowly simmered until the split peas and the potatoes become fully tender and the sauce develops a slightly thick consistency. Sliced hot chili peppers are often added to the pot near the end of cooking. Once done, alicha wat is traditionally served with injera flatbread.

Alicha wat

Saudi Arabia

Al-Margaouq is a meat, pasta, and vegetable stew typical of the Riyadh Province, with roots dating back to antiquity. This dish is crafted from whole wheat dough, rolled into thin, round pieces, and cooked in a flavorful broth made from meat and an array of vegetables, including eggplant, pumpkin, and zucchini. To prepare al-Margaouq, whole wheat flour is mixed with water and salt, creating a soft, cohesive dough. Meanwhile, the meat is partially cooked, and the vegetables are added. The dough is rolled out into delicate, thin rounds, which are then placed in the pot, ensuring they cook individually to prevent sticking. The dish simmers on low heat until al-Margaouq reaches perfection.

Al-Margaouq

Australia

This Fijian-style curry usually incorporates potatoes, eggplant, and black-eyed peas that are slowly simmered in a thick, spicy sauce. The dish is seasoned with cumin, turmeric, garam masala, chilies, and curry, and is typically garnished with freshly chopped coriander. Mainly enjoyed in Fiji-Indian households, this hearty curry is typically served with roti bread on the side.

Aloo boda tarkari

Aloo rasedar is a traditional curry originating from the northern parts of the country. It&rsquo;s usually made with a combination of tomatoes, potatoes, ginger, hot peppers, amchur (mango powder), garam masala, turmeric, fennel, coriander, cumin, asafoetida, oil, and salt. The ingredients are cooked into a thin, spiced curry, and the potatoes are lightly mashed to make it more creamy and a bit thicker. Once cooked, aloo rasedar is typically served with roti, puri, or parathas on the side, while rice makes a perfect accompaniment to the curry. However, there are many variations as every home has its own way of making it.

Aloo rasedar

Amrood ki sabzi is a traditional curry originating from Rajasthan. The curry is usually made with a combination of guava, salt, sugar, lime juice, garlic, cumin, oil, turmeric, chili powder, and coriander. The chili powder, turmeric, and coriander are mixed with water, while the cumin seeds are fried in oil. The garlic paste and spice mixture are added to the pan along with sugar, and lime juice. Guava pieces are added near the end of cooking, and the fruit should be evenly coated with the spices. Once prepared, this guava curry is served while still hot and it's usually accompanied by Indian flatbreads.

Amrood ki sabzi

Pineapple gojju is a traditional curry originating from Karnataka. Tangy, sweet, and spicy, the curry is usually made with a combination of chopped pineapple, hot chili peppers, mustard seeds, curry leaves, coconut, white urad dal (split black gram), jaggery, salt, oil, and tamarind. The urad dal is roasted with coconut and chili peppers, and the mixture is then ground into a paste with tamarind and water. The mustard seeds and curry leaves are tempered in oil, and the combination is mixed with chunks of pineapple until they soften and the edges become slightly browned. The ground paste is added to the pan, and the curry is then simmered with salt and jaggery until the consistency becomes thick. Once done, pineapple gojju is typically served with steamed rice or chapatis on the side. This dish is very popular during weddings and similar festivities.