Stews

🇳🇬Nigeria

Ikokore

An Ijebu Yoruba pottage of grated water yam simmered in a rich pepper and palm oil sauce with fish, meat and locust beans, a rustic one-pot meal.

🇯🇵Tohoku, Japan

Imo-ni

芋煮

Yamagata's autumn taro hot pot with beef, konnyaku, and burdock in a soy or miso broth.

🇳🇮Nicaragua

Indio Viejo

A pre-Columbian Nicaraguan stew of maize, shredded meat, tomatoes, and achiote, a daily and cultural icon

🇬🇧Northern Ireland, United Kingdom

Irish Stew

Stobhach

Ireland's national dish: a one-pot stew of mutton or lamb with potatoes, onions, and carrots in stock.

🇷🇼Rwanda

Isombe

Cassava leaves pounded into a fine paste and boiled with onions, tomatoes, spinach or peppers in beef or fish stock, finished with peanut butter and palm oil; Rwanda's most popular stew, eaten with rice, ubugali, or plantains.

🇷🇼Rwanda

Isombe n'Amafi

Isombe cassava leaf stew cooked with dried fish instead of fresh meat; the dried fish adds a deep umami flavour to the peanut-rich stew; a traditional variation mentioned in Rwanda's cultural descriptions.

🇦🇷Argentina

Jabalí

Wild boar from the Patagonian forests, grilled or braised in red wine. A game specialty of the Andean south, served with root vegetables and regional sauces.

🇧🇴Bolivia

Jaka Taqui

A Bolivian dish of sun-dried meat (charque) rehydrated and stewed with potatoes and corn.

🇫🇷Pays de la Loire, France

Jambon aux mogettes (Ham with white bean stew)

Jambon aux mogettes pairs Vendée ham with creamy white beans simmered slowly with aromatics.

🇫🇮Finland

Jansson's Temptation

Janssoninkiusaus

Potato casserole with anchovies or sprats, onions, and cream, Swedish origin but common in Finnish Christmas table.

🇸🇪Sweden

Jansson's Temptation

Janssons frestelse

Creamy potato casserole with julienned potatoes, onions, pickled sprats, and cream, a Christmas classic.

🇸🇦Saudi Arabia

Jareesh

جريش

Jareesh is cracked wheat porridge slow-cooked with meat and yogurt or broth until creamy, then served with Najdi accompaniments.

🇧🇹Bhutan

Jasha Maru

བྱ་ཤ་མ་རུ།

Minced or diced chicken cooked with tomato, ginger, garlic, chilli and coriander into a loose, brothy stew served over rice.

🇨🇦Atlantic Canada, Canada

Jiggs Dinner

Sunday tradition of salt beef, cabbage, carrots, turnip, and potatoes boiled together with pease pudding.

🇬🇹Guatemala

Jocón

A Guatemalan green chicken stew with tomatillos, cilantro, green onions, and seeds, a cultural heritage classic

🇺🇸United States

Joe Booker Stew

A slow-simmered Tennessee stew of oxtail, pork, and vegetables, seasoned with cayenne and vinegar.

🇵🇾Paraguay

Jopara

Jopará

Thick spoon-standing stew of white locro corn and beans named 'mixture' in Guaraní, cooked in every household on 1 October and fried as tortillas the next day.

🇭🇷Istria, Croatia

Jota

La jota triestina

Traditional stew popular in Istria with sauerkraut, beans, and potatoes, tangy and hearty, a winter comfort food.

🇧🇪Flanders, Belgium

Jugged Hare

Hazenpeper

Hare stewed in red wine, onion and blood-thickened gravy, a grand Flemish tradition.

🇬🇺Guam

Kadon Gamson

Kådu Gamson

Kadon Gamson simmers clams with coconut milk, onion, peppers, and broth until the shells open and the liquid turns briny.

🇬🇺Guam

Kadon Guihan

Kådu Guihan

Kadon Guihan is a Chamorro fish stew of bite-sized fish, coconut milk, onion, green pepper, and sometimes pepper leaves.

🇬🇺Guam

Kadon Pika

Kåddun Pika

Kadon Pika braises chicken with vinegar, garlic, onion, soy, black pepper, hot peppers, and coconut milk until tender.

🇹🇭Isan (Northeastern Thailand), Thailand

Kaeng om (Isan-Style Curry)

แกงอ่อม

Kaeng om, the Isan herb-thickened curry built on dill and toasted rice powder, is a named regional curry structurally unlike the four coconut curries we carry.

🇾🇹Mayotte

Kakamoukou

Whole firm-fleshed reef fish (grouper, red snapper or parrotfish) gently stewed with green mango, bilimbi, tamarind and plum de Cythère. The fruit gives a sour-sweet, aromatic broth and the fish stays moist.

🇯🇵Kyushu, Japan

Kakuni

角煮

Pork belly cubes slowly braised in soy, mirin, and sake until meltingly tender, with daikon and egg.

🇦🇹Vienna, Austria

Kalbsrahmgulasch

Kalbsrahmgulasch braises tender veal in paprika-scented stock finished with cream, often alongside bread dumplings.

🇩🇪Germany

Kale with Pinkel

Grünkohl mit Pinkel

Traditional winter kale stew from northwest Germany with Pinkel sausage, potatoes, and bacon.

🇧🇦Bosnia and Herzegovina

Kalja

Sauerkraut and lamb or beef cooked down together with onion until the meat falls apart and the kraut turns golden.

🇬🇷South Aegean, Greece

Kalogeros

Καλόγερος

A Santorini dish of eggplant slices layered with cured pork fat and tomato and baked, the "monk's" comfort food of the caldera villages.

🇸🇪Sweden

Kalops

Traditional Swedish beef stew with onions, allspice, and bay leaves, slow-cooked until tender.

🇬🇶Equatorial Guinea

Kansiye

A stew of lamb or beef browned in oil then simmered in a sauce of water, peanut butter, and tomato; served with white rice; a hearty Equatoguinean comfort dish.

🇧🇬Bansko, Bulgaria

Kapama

Капама

A Bansko winter dish: layers of sauerkraut, pork, chicken, sausage and rice sealed in a pot with dough and baked overnight.

🇬🇷Greece

Kapama

Καπάμα

A Greek dish of meat (veal or rabbit) simmered in a tomato-cinnamon-clove sauce, a regional specialty. A rustic, aromatic, sweet-savory stew, a taverna and home classic, a festive dish, a traditional stew.

🇬🇷Rhodes, Greece

Kapamas

Καπαμάς

Rhodes wedding dish of lamb braised with tomato, cumin and chickpeas until falling off the bone, ladled over rice pilaf for the whole table.

🇵🇪Cusco, Peru

Kapchi

A Cusco Andean stew of broad beans, potatoes, cheese and herbs; also called Qapchi.

🇿🇲Zambia

Kapenta

Small sardine-type fish from Lake Tanganyika and Lake Kariba; caught in nets, salted, and sun-dried on racks; a very important food and income source for many Zambians; fried until crispy or stewed with onions, tomatoes, and chili; salty, intense, and flavorful; served with nshima; a TasteAtlas-listed must-try.