Stews

🇭🇺Hungary

Game Stew

Vadas

Game Stew is a hunter-style game meat (usually venison) in a creamy sauce with root vegetables and sour cream, sweet-sour balance, served with dumplings.

🇬🇭Ghana

Garden Egg Stew

Small white and green African aubergines boiled, mashed and cooked with palm oil, onion, pepper and smoked fish.

🇮🇷Khuzestan, Iran

Ghalyeh Mahi

قلیه ماهی

Southern fish stew from Khuzestan and Bushehr, thick with coriander, fenugreek, tamarind and chilli.

🇮🇷Iran

Gheimeh

قیمه

Yellow split peas and diced lamb stewed with tomato, dried lime and turmeric, topped with a heap of thin fried potato sticks.

🇮🇷Iran

Ghormeh Sabzi

قورمه سبزی

Herbs — parsley, coriander, fenugreek, chive — fried until nearly black, then stewed with lamb, kidney beans and dried limes into a deep green-brown khoresh.

🇹🇼Taiwan

Ginger Duck Hotpot

薑母鴨

Duck stewed with aged ginger, sesame oil and rice wine in a pot kept boiling at the table, with vegetables and noodles added as you go.

🇵🇭Philippines

Ginisang munggo

Ginisang munggo, the mung-bean stew eaten on Fridays across the Philippines, is a named dish with a fixed weekly place on the table.

🇰🇪Kenya

Githeri

Gĩtheri

A Kikuyu staple of boiled maize and beans, a daily and home classic across Kenya

🇽🇰Kosovo

Gjuveç

Baked stew of meat, rice and seasonal vegetables, a Kosovo family-table classic.

🇮🇩Central Java, Indonesia

Goat Meat Soup

Tongseng

Central Java goat meat soup with vegetables in sweet soy sauce and coconut milk, sweeter than gulai.

🇦🇼Aruba

Goat Stew

Cabrito Stoba

Cabrito stoba; a traditional Aruban goat stew; goat meat slow-cooked with potatoes, onions, garlic, tomatoes, green peppers, nutmeg, and hot peppers; served at celebrations; accompanied by funchi or pan bati; goat thrives in Aruba's rocky terrain; a staple of traditional stoba cuisine; requires 3-4 hours of cooking.

🇨🇻Cape Verde

Goat Stew with Corn Noodles

Totoco

Kid goat cooked with herbs and spices, served with corn pasta noodles that absorb the rich cooking broth.

🇲🇸Montserrat

Goat Water

Anguillian Goat Water

Montserrat's national dish: a thin, deeply seasoned goat stew simmered with onion, tomato, herbs, and spices, traditionally cooked over a wood fire and served with breadfruit or other provisions.

🇰🇷South Korea

Gochujang Stew

고추장찌개

A stew seasoned primarily with gochujang (chili paste), with pork, tofu, and vegetables, offering a spicy-sweet depth.

🇪🇹Ethiopia

Gomen

ጎመን

Ethiopia's beloved collard greens, slow-cooked with onions, garlic, ginger and jalapeños until tender and savory. A staple side that anchors almost every beyaynetu platter.

🇮🇹Friuli-Venezia Giulia, Italy

Goulash alla Goriziana

In Friuli, Goulash alla Goriziana is Gorizia beef goulash with onion, paprika, and tender braise.

🇧🇦Bosnia and Herzegovina

Grah

Grah is a slow-cooked bean stew with onion, paprika and often smoked meat; Proha is a regional name used for a hearty bean preparation. It is a household winter pot rather than a plain side.

🇭🇺Great Hungarian Plain, Hungary

Great Plain Goulash

Alföldi gulyás

Great Plain goulash is a Hungarian beef-and-potato soup seasoned with paprika and cooked in the plains tradition.

🇺🇸Southwestern United States, United States

Green Chili Stew

A New Mexico stew of pork, roasted green chiles, potatoes, and garlic in a savory broth.

🇺🇸Louisiana, United States

Green Gumbo

A Louisiana gumbo thickened with filé or okra and finished with greens — often called gumbo z'herbes.

🇬🇩Grenada

Grenadian Brown Down

Brown Down

Traditional Grenadian stew of browned meats, provisions, and coconut milk; meats are first caramelized (browned) then simmered with breadfruit, dumplings, and vegetables in coconut milk and spices; a hearty one-pot meal; the brown down of the Spice Isle; a rich, comforting stew.

🇬🇩Grenada

Grenadian Cou Cou

Cou Cou

Grenadian cornmeal dish with roots in West Africa; cornmeal flour, seasonings, and coconut milk mixed in a large pot over a stove or open fire, continuously stirred; sometimes made with breadfruit instead of cornmeal; a staple of Grenadian cuisine; served with stewed meats, fish, or pepper sauce; the cou cou of the Spice Isle.

🇬🇩Grenada

Grenadian Saraka

Saraka

A Grenadian thanksgiving preparation associated with Carriacou and Petite Martinique; rolled rice and cou cou (cornmeal) with ground provisions and stewed meats, served on a banana leaf for Saraka observances after Good Friday.

🇺🇬Uganda

Groundnut Sauce

Binyebwa

Raw groundnuts ground to a paste and cooked out with water, onion and sometimes smoked fish or mushrooms into a thick red-brown sauce.

🇬🇲The Gambia

Groundnut Stew

Domoda

A thick groundnut stew made with peanut paste, tomato, onion, chilli, and meat or fish, usually with sweet potato, pumpkin, cassava, or carrot over rice.

🇸🇱Sierra Leone

Groundnut Stew

A creamy, nutty Sierra Leonean stew built from ground peanut paste, tomato, onion, leafy greens, and chicken, fish, or beef; mildly sweet, deeply savoury, and served over rice or with fufu.

🇪🇨Ecuador

Guatita

An Ecuadorian tripe stew with potatoes, peanuts, cilantro, and achiote, a Sunday and hangover classic.

🇹🇳Tunisia

Guenaoia

قناوية

A Tunisian lamb or beef stew with okra, chillies, coriander and spices in a rich tomato sauce, a hearty everyday stew.

🇬🇬Guernsey

Guernsey Bean Jar

Moussaettes au four

Traditional slow-cooked cassoulet-type bean dish made with haricot beans, butter beans, pig's trotter or shin beef, onions, carrots, and bay leaf; soaked overnight then baked 6-8 hours; historically cooked in bakers' ovens overnight and eaten for breakfast by fishermen until the 1920s; the Guernsey version of bean crock; a TasteAtlas-listed dish.

🇧🇪Belgium

Gueuze-Braised Rabbit

Lapin à la gueuze

Rabbit braised in gueuze beer.

🇬🇳Haute-Guinée (Kankan / Malinké), Guinea

Guinean Kansiye

Kansiye

A beef or lamb stew with onions, oil, thyme, garlic, parsley, cloves, peanut butter, and tomato sauce; associated with the Mandinka people of Upper Guinea; served with white rice.

🇬🇳Conakry, Guinea

Guinean Yétissé

Yétissé

A Conakry classic: fish stew (tuna, tilapia, or cod) with eggplant, carrots, onions, garlic, cassava, tomatoes, palm oil, ginger, and okra; a communal dish served with crushed okra and white rice.

🇦🇷Argentina

Guiso Carrero

A traditional Argentine stew of browned meat, vegetables, and pasta or rice, slow-cooked until thick and comforting. A working-class staple, especially in the countryside.

🇦🇷Argentina

Guiso de Fideos

An Argentine noodle stew of short pasta, beef, chorizo, and vegetables in a tomato sauce, slow-cooked until thick. A working-class, one-pot meal.

🇲🇽Mexico

Guiso de flor de calabaza

Squash blossoms stewed with tomato, onion, and epazote until soft.

🇦🇷Argentina

Guiso de Garbanzos

An Argentine chickpea stew of chickpeas, chorizo, spinach, and potatoes, slow-cooked until thick. A rustic winter dish, served with crusty bread.