Stews

🇦🇷Argentina

Guiso de Lentejas

An Argentine lentil stew of lentils, chorizo, bacon, potatoes, and carrots, slow-cooked until thick. A winter staple, served with crusty bread and grated cheese.

🇭🇷Croatia

Gulaš

Beef stew with paprika, onions, potatoes, a Hungarian-influenced dish common in continental Croatia, served with fresh bread.

🇺🇸New Orleans, United States

Gumbo

A rich Louisiana stew thickened with a dark roux, the holy trinity of celery, bell pepper, and onion, with okra or filé powder.

🇸🇦Saudi Arabia

Gursan

قرصان

Gursan layers dry paper-thin bread sheets over meat and vegetables in broth until the bread absorbs flavorful juices without becoming mushy.

🇹🇷Turkey

Guvec

Casseroles baked in a clay güveç pot, a central Anatolian staple.

🇬🇫French Guiana

Guyanais Fricassée

Fricassée

Meat or fish seared then simmered in a fragrant sauce; variations include fricassée of paca, wild pig, iguana, or atipa in coconut milk; a Creole dish from Roura and Macouria for game; served with rice.

🇬🇫French Guiana

Guyanais Pimentade

Pimentade

A court-bouillon with tomato base, enhanced with lime, chili, onions, and garlic; typically made with local fish (acoupa, atipa, machoiran) or sometimes beef (pimentade de bœuf is a Sinnamary specialty); served with rice or couac.

🇬🇾Guyana

Guyanese Pepperpot

Pepperpot

Beef, pork or mutton stewed for hours in cassareep with cinnamon, clove and hot pepper until the meat blackens and the liquid turns to syrup.

🇭🇷Croatia

Guščji paprikaš

Guščji paprikaš is a Županja goose stew cooked with onion and sweet paprika.

🇧🇬Sofia Region, Bulgaria

Gyuveche

Гювече

A single-portion earthenware pot of vegetables, cheese and often egg or meat baked until the top browns and the edges catch.

🇵🇷Puerto Rico

Habichuelas Guisadas

Dominican stewed red beans in a tomato-and-sofrito sauce with garlic, oregano, and cilantro, served over white rice. A core component of la bandera dominicana.

🇧🇦Bosnia and Herzegovina

Hadžijski Ćevap

Cubed veal or beef braised with whole onions, tomato and okra in a covered pot — a slow-cooked dish that shares only the name with grilled ćevapi.

🇪🇷Eritrea

Hamli

Eritrean sauteed collard greens steamed until tender, then cooked with oil, garlic, and onions; sometimes garnished with parsley and cilantro; a common vegetarian side that complements heavier meat stews; similar to Ethiopian gomen.

🇾🇪Aseer, Yemen

Haneeth

حنيث

Southern Saudi specialty of lamb slow-cooked in underground oven with aromatic leaves, king of Asir tables, served at weddings and celebrations, meat separates from bone effortlessly with distinct herbal aroma, an Asir regional icon.

🇸🇾Damascus, Syria

Harak Osbao

حرق أصبعه

Lentils and small pasta squares cooked with pomegranate molasses, tamarind and coriander, topped with fried bread and crisp onion.

🇦🇪United Arab Emirates

Harees

هريس

Wheat and meat porridge slow-cooked for hours then beaten until smooth, a Ramadan specialty and wedding dish, UNESCO-recognized, smooth porridge-like consistency with meat fully incorporated.

🇬🇹Guatemala

Hilachas

A Guatemalan shredded beef stew with potatoes, green beans, tomatoes, and chiles in a rich red sauce, a daily and comfort classic

🇩🇪Baden-Württemberg, Germany

Hirschpfeffer

Hirschpfeffer braises venison in red wine with juniper, pepper and aromatics until the meat is tender.

🇫🇷France

Hochepot

Flemish mixed meat stew with beef, mutton, pork, and winter vegetables.

🇨🇦Atlantic Canada, Canada

Hodge Podge

Creamy stew of new vegetables in milk and butter, a Nova Scotia summer tradition with fresh garden vegetables.

🇭🇰Hong Kong

Hong Kong Hot Pot

Da Bin Lo

Communal hot pot with a clear or spicy broth cooked at the table; Hong Kong tables order fresh beef, oyster mushrooms and corn as standard.

🇺🇸Midwestern United States, United States

Hotdish

A Minnesota casserole of ground meat, canned soup, vegetables, and a starch, baked with a crispy top.

🇨🇿Czech Republic

Houbový Kuba

A Czech mushroom and barley dish with garlic and marjoram, a daily and home classic

🇲🇦Morocco

Hout Tagine (Fish)

طاجين الحوت

Fish baked or simmered in a Moroccan tagine with tomato, preserved lemon, olives, or chermoula.

🇧🇿Southern Belize, Belize

Hudut

Garifuna dish of whole fish stewed in coconut milk with okra and basil, served beside a mound of green and ripe plantain pounded together in a mortar.

🇧🇪Flanders, Belgium

Hutsepot

Flemish one-pot stew of root vegetables and meat, the ancestor of the word 'hodgepodge'.

🇭🇷Dalmatia, Croatia

Hvar Fish Stew

Gregada

Simple fish stew with potatoes, onions, olive oil, white wine, and parsley, said to be the oldest fish preparation in Dalmatia.

🇹🇷Turkey

Hünkar Beğendi

A dish whose name means 'the sultan liked it,' consisting of grilled eggplant puréed with béchamel sauce, cheese, and milk, topped with stewed lamb chunks in tomato sauce. The combination of smoky eggplant and rich meat makes it an Ottoman palace classic.

🇳🇿New Zealand

Hāngī

Meat, kūmara, potato and pumpkin lowered in baskets onto fire-heated stones in a pit, covered with wet sacking and earth and steamed for hours.

🇲🇭Marshall Islands

Iakwe Stew

Chicken, potatoes, and carrots simmer in coconut milk with onion, garlic, and ginger for a gentle Marshallese stew.

🇧🇮Burundi

Ibiharage na Ibitoke

Red kidney beans cooked with green plantains, onions, and spices in a single pot until the plantains absorb the bean broth; a complete meal combining protein and starch that is a common everyday lunch in Burundi.

🇷🇼Rwanda

Ibihaza

Pumpkin cut into chunks and cooked slowly with beans until both are tender and the flavours meld; a hearty, gently sweet Rwandan stew eaten at lunch, found in village canteens and home kitchens.

🇷🇼Rwanda

Ibishyimbo

Beans stewed slowly with onions, tomatoes, and sometimes vegetables until thick and creamy; the backbone of the Rwandan lunch plate, eaten with rice, potatoes, cassava, or plantains; beans are Rwanda's most important protein.

🇿🇲Zambia

Ifisashi

Traditional Zambian vegetable stew made with leafy greens and groundnut (peanut) sauce; greens include pumpkin leaves, sweet potato leaves, spinach, kale, and amaranth; groundnuts are pounded and added to create a creamy, nutty richness; tomatoes, onions, and chili often added; vegetarian but meat can be included; served with nshima; a TasteAtlas-listed must-try.

🇷🇼Rwanda

Igisafuriya

Chicken stewed in a single pot with plantains, tomatoes, onions, and vegetables; the name means 'pot' in Kinyarwanda, from the one-pot cooking method; a home-style Rwandan dish served with rice or ubugali.

🇨🇼Curaçao

Iguana Stew

Yuana Stobá

Yuana stoba is a Curaçaoan iguana stew with tomato, onion, lime, sweet pepper, and bay leaf; include it only where current wildlife rules permit a lawful, locally available preparation.