Stews

🇷🇸Serbia

Mućkalica

Мућкалица

Leftover grilled pork chopped and stewed with peppers, onion and tomato until it turns into a thick, smoky pepper stew.

🇪🇸Andalusia, Spain

Málaga Greens Stew

Berza Malagueña

Berza Malagueña is a Málaga stew of greens, chickpeas, and meat cooked together into a thick, hearty bowl.

🇸🇩Sudan

Nashaa

A Sudanese starch-thickened sauce served with meat or vegetables.

🇫🇷France

Navarin

Lamb or mutton stew with turnips, a spring classic.

🇹🇿Arusha, Tanzania

Ndizi na Nyama

Green cooking bananas stewed with beef in a coconut and tomato broth until the banana thickens the sauce.

🇨🇲Cameroon

Ndolé

Ndole

Bitterleaf boiled and washed repeatedly to draw out the bitterness, then cooked with ground peanuts, crayfish, beef, smoked fish and pork rind into a thick green stew.

🇰🇲Comoros

Ndrovi ya Nazi

Fish or meat cooked with green bananas or plantains and spices in coconut milk; similar to M'tsolola but without tomato and onions; a traditional Comorian stew.

🇺🇸New England, United States

New England Boiled Dinner

A one-pot New England meal of corned beef simmered with cabbage, potatoes, carrots, and onions.

🇺🇸New England, United States

New England Pot Roast

A chuck roast braised slowly with root vegetables in a rich gravy.

🇮🇳Delhi, India

Nihari

निहारी

A slow-cooked stew of meat and bone marrow, traditionally eaten for breakfast in Delhi and Lucknow. It is simmered overnight and served with naan.

🇯🇵Japan

Nikujaga

肉じゃが

Home-style meat and potato stew in sweet soy-dashi, often with onion, carrot, and shirataki.

🇲🇱Mali

Niéniékini

A Malinké Malian preparation of millet or sorghum served with a rich meat sauce.

🇲🇼Malawi

Nkhalamba

A slow-cooked Malawian goat stew with onions, tomatoes, garlic, and curry spices; goat is preferred for celebrations and is simmered until tender.

🇲🇼Malawi

Nkhatini Ya Nkhuku

A comforting Malawian stew of chicken pieces, okra, tomatoes, onions, and groundnut flour, simmered until the okra thickens the sauce; often served with nsima.

🇧🇹Bhutan

Norsha Huentsey

ནོར་ཤ་ཧུན་ཚེ

Beef is cooked with spinach and other greens into a Bhutanese stew known as Norsha Huentsey.

🇱🇸Lesotho

Nyekoe

A winter stew of soaked beans, sorghum, and pumpkin pieces cooked until soft and slightly mashed, seasoned with oil, salt, and pepper. It can be served hot or cold and is often sold by winter street vendors.

🇸🇮Ljubljana, Slovenia

Obara

A pale stew of meat — most often veal, chicken or snails — cooked with root vegetables and thickened with a light flour roux rather than tomato.

🇳🇬Nigeria

Obe Eyin

A Yoruba palm-oil stew with eggs, pepper and aromatics, served with rice or a swallow.

🇬🇵Guadeloupe

Octopus Fricassee

Chatrou Fricassé

Octopus in a Creole sauce; chatrou (octopus) cooked in a spicy tomato-based sauce with onions, garlic, and spices; a Guadeloupean seafood classic; the chatrou fricassé that is a Guadeloupean specialty.

🇲🇹Malta

Octopus Stew

Stuffat tal-qarnit

Octopus stewed slowly with red wine, tomato, olives, capers and potato until the tentacles are tender.

🇯🇵Japan

Oden

おでん

A winter comfort dish of fish cakes, daikon, konnyaku, and eggs simmered in a light dashi.

🇬🇩Grenada

Oil Down

Breadfruit cooked down in coconut milk with salted meat, dumplings and callaloo until the milk is absorbed and oil separates.

🇸🇱Sierra Leone

Okra Stew

A thick, green Sierra Leonean stew in which okra pods are the star, simmered with palm oil, dried fish, chicken, beef, or crab, and aromatics; the okra gives it a silky, viscous body.

🇨🇷Costa Rica

Olla de Carne

Hearty beef stew with potatoes, yuca, sweet potatoes, corn, chayote, carrots, and plantains slow-cooked in aromatic broth, a weekend tradition.

🇪🇸Castile and León, Spain

Olla Podrida

A traditional Castilian stew of pork, beans, and various meats and vegetables slow-cooked in a single pot, the ancestor of cocido madrileno.

🇵🇪Peru

Olluquito con Charqui

Andean stew of olluco (native tuber) with charqui (dried llama or alpaca meat). Pre-Inca roots, deeply traditional.

🇰🇪Kenya

Omena

A Luo dish of dried small fish from Lake Victoria, cooked with onions and tomatoes, a daily and regional classic

🇱🇦Luang Prabang, Laos

Or Lam

ອໍ່ຫລາມ

Luang Prabang stew of buffalo or chicken with aubergine, wood ear, long bean and lemongrass, thickened with rice and given a numbing heat by sakhaan wood.

🇮🇹Milan, Italy

Ossobuco alla Milanese

Milan's braised veal shank cooked with white wine, vegetables, and broth, finished with gremolata (lemon zest, garlic, parsley). The marrow is the prize.

🇯🇲Jamaica

Oxtail and Butter Beans

Oxtail

Oxtail browned and stewed for hours with butter beans, pimento, thyme and scotch bonnet until it turns sticky with collagen.

🇧🇼Botswana

Oxtail Stew

Mogatla

Botswana oxtail stew — oxtail slow-cooked in a three-legged pot with onions, tomatoes, and spices until the meat falls off the bone; the gelatinous richness of the tail gives a deep, savoury gravy.

🇪🇸Andalusia, Spain

Oxtail Stew

Rabo de toro

Slow-braised oxtail with red wine, vegetables, and spices until the meat falls off the bone, a Cordoba specialty with roots in Roman times.

🇵🇪Peru

Pachamanca a la Olla

Pachamanca

A home-style Peruvian pachamanca cooked in a pot rather than an earthen oven, with pork, chicken, potatoes, beans and herbs.

🇬🇲The Gambia

Palasas Leafy Stew

Palasas

Leafy greens cooked down with palm oil, onion, chilli, and smoked fish or meat into a dark sauce served with rice.

🇱🇷Liberia

Palava Sauce

A Liberian leafy stew of greens, onion, pepper and meat or fish, related to plasas traditions.

🇹🇬Togo

Palava Sauce

A Togolese leafy stew of greens, onion, pepper and fish or meat.