Stews

🇪🇹Ethiopia

Minchet Abish

ምንቸት አብሽ

A rich Ethiopian dish of finely minced beef simmered slowly in niter kibbeh, onions, berbere and a generous hit of fenugreek (abish). Earthy, deeply spiced and unforgettable.

🇸🇩Sudan

Miris

Sheep's fat rendered with onion, dried okra and spice into a rich, strong stew traditionally made after a slaughter.

🇲🇻Maldives

Miruhulee Boava

މިރުހުލީ ބޯވާ

Octopus tentacles braised in curry leaves, chili, garlic, cloves, onion, pepper, and coconut oil — a distinctive Maldivian seafood dish.

🇪🇹Ethiopia

Misir Wat

ምስር ወጥ

A deeply spicy red-lentil stew — the vegan superstar of Ethiopian cuisine. Split red lentils simmered into a velvety berbere-and-onion kulet until they melt into a rich, comforting wot.

🇲🇽Mexico

Mixiote

Meat — lamb, chicken, or rabbit — seasoned with chiles and spices, wrapped in maguey leaf and steamed until falling apart.

🇲🇽Mexico

Mixiote de escamol

Ant larvae wrapped in maguey leaf and steamed with herbs.

🇹🇳Tunisia

Mloukhia

ملوخية

Tunisian powdered jute leaf slowly cooked in oil into a nearly black, glossy sauce with beef or lamb.

🇦🇴Angola

Moamba de Galinha

Muamba de galinha

Chicken stewed in red palm oil and palm-nut pulp with okra, garlic and gindungo until the sauce turns deep orange.

🇦🇴Angola

Moamba de Ginguba

Muamba de ginguba

The same stew built on ground roasted peanuts instead of palm-nut pulp, thicker and browner.

🇧🇷Brazil

Mocotó

A Northeastern stew of cow feet and legs simmered for hours with vegetables until the collagen creates a rich, gelatinous broth, served with beans and rice.

🇨🇻Cape Verde

Modje

Goat stew cooked with cassava, sweet potato, green banana, and yam in a deeply flavoured broth of herbs and spices.

🇿🇦South Africa

Mogodu (Tripe Stew)

Mogodu

A South African stew of tripe with vegetables and spices, a traditional and rustic dish

🇲🇽Oaxaca, Mexico

Mole de caderas

A seasonal Oaxacan mole made with goat hips and a deep chile sauce.

🇲🇽Mexico

Mole de olla

'Pot mole': a chunky beef-and-vegetable soup in a red chile broth.

🇱🇧Lebanon

Molokhia

ملوخية

Jute mallow leaves cooked into a green stew with chicken or lamb, served over rice with vinegar, onion and toasted bread.

🇨🇴Colombia

Mondongo

Sopa de mondongo

Tripe soup slow-cooked for hours with pork, corn, yuca and potato in a hogao-scented broth, served with rice, avocado, banana and arepa. In Bogotá it is the legendary "mondongo santafereño"; across Central America the same pot answers to sopa de mondongo.

🇺🇾Uruguay

Mondongo

Tripe cut into strips and stewed with chickpeas, chorizo, tomato and paprika.

🇲🇸Montserrat

Montserrat Pepper Pot

Pepper Pot

A slow-cooked stew from Montserrat made with meat (traditionally goat, but also beef, pork, or chicken) and vegetables in a flavourful broth seasoned with Caribbean spices; a cultural dish served at family gatherings and special events; distinct from the Guyanese pepperpot which uses cassareep.

🇧🇷Brazil

Moqueca

A fragrant seafood stew slow-cooked in a clay pot with dendê oil, coconut milk, tomatoes, onions, bell peppers, and cilantro.

🇧🇷Bahia, Brazil

Moqueca Baiana

Bahia's moqueca: fish or shellfish slow-cooked in a clay pot with dendê oil, coconut milk, tomatoes, onions and peppers, finished with cilantro and brought to the table bubbling.

🇧🇷Espirito Santo, Brazil

Moqueca Capixaba

Espírito Santo's moqueca, made without dendê: urucum-tinted olive-oil broth with fish and shellfish simmered in a traditional capixaba clay pan.

🇨🇿South Moravia, Czech Republic

Moravsky Vrabec

Moravský vrabec

Moravian “sparrow”: small pork pieces braised with onion, garlic and caraway.

🇪🇨Sierra (Andean Highlands), Ecuador

Motepata

An Ecuadorian highland stew of hominy corn with chunks of pork skin, beans and spices. Rustic, filling and traditional in the sierra.

🇯🇵Fukuoka, Japan

Motsunabe

モツ鍋

Fukuoka's hot pot of beef offal, cabbage, and garlic chives in a soy or miso broth.

🇹🇩Chad

Mouloukhie

Mouloukhié

Chadian stew of jews mallow leaves; called gom or légume gluant locally; the leaves are cooked into a viscous, dark green sauce; similar to molokhia across the Arab world but adapted to Chadian tastes; served with kissar or esh; one of the ten most essential Chadian sauces.

🇪🇸Cantabria, Spain

Mountain Stew

Cocido montanes

A hearty Cantabrian bean stew with cabbage, potatoes, and pork products including chorizo, morcilla, and bacon, flavored with smoked paprika.

🇬🇷Greece

Moussaka

Μουσακάς

Greece's most iconic baked dish: layers of eggplant, spiced minced meat (lamb or beef), and tomato, topped with a thick béchamel, baked golden. A taverna centerpiece, rich and comforting.

🇲🇿Mozambique

Mozambican Feijoada

Feijoada

Butter beans or red beans stewed with chouriço, pork and coconut milk — the Portuguese dish rebuilt with local fat and heat.

🇬🇭Ghana

Mpotompoto

Yam or cocoyam cooked in a lot of water with palm oil, pepper, onion and tomato until it collapses into a thick pottage.

🇪🇭Western Sahara

Mreifisa

Mreifisa is a named Sahrawi meat stew of lamb, rabbit, or camel served over unleavened bread baked in hot sand; the broth is poured over the bread while the meat is served separately.

🇸🇸South Sudan

Mulah

A South Sudanese sauce or stew built from greens, groundnut and aromatics.

🇸🇩Sudan

Mullah Ahmar

Minced beef cooked down with tomato, onion, garlic and niaimiya spice into a thick red sauce poured over asida.

🇸🇩Sudan

Mullah Sharmout

Sun-dried strips of beef rehydrated and cooked with onion and dried okra into a dark, intensely savoury stew.

🇪🇬Egypt

Mulukhiyah

ملوخية

Jute leaves cooked into a green, slippery stew with chicken or lamb, finished with fried garlic and coriander and served over rice.

🇵🇬Papua New Guinea

Mumu

Papua New Guinea's national dish — pork or chicken, kaukau (sweet potato), taro, plantains, and leafy greens wrapped in banana leaves and slow-steamed in an earth oven over hot stones.

🇵🇰Lahore, Pakistan

Murgh Cholay

مرغ چھولے

Chickpeas stewed with shredded chicken in a thin, dark, heavily peppered gravy and eaten with naan at breakfast.