Global food category
1,055 traditional foods, ingredients, and local specialties connected by one appetite.
Palm Fruit Stew
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1,055 foods match this view. Narrow them by country, type, rarity, or name.
Southern Guinea-Bissau (Quinara / Tombali Palm Oil), Guinea-Bissau
Caldo de Chabéu
Fish or chicken stew prepared with palm fruit extract (chabéu), okra, and vegetables, served with rice; the palm fruit is boiled, pounded, and sieved to create a thick red sauce that gives the stew a rich, earthy flavour distinct from plain palm oil.
Togo
Déku Déssi
A thick, red-orange palm nut soup from Togo, simmered with beef, offal, smoked fish, or crab; rich in palm oil and deeply savoury, traditionally eaten with akoumé or fufu.
Sierra Leone
A vivid red Sierra Leonean stew in which red palm oil is the defining fat and flavour, cooked with krain krain or other greens, fish, turkey, chicken, goat, and aromatics; the colour alone is unmistakable.
Meta, Colombia
An Orinoquía stew of beans, rice, meat, and spices, cooked slowly until thick. A plains specialty, served with plantains and avocado, hearty and rustic.
England, United Kingdom
Panackelty is a North East England casserole of potatoes, onions, and meat slowly cooked together.
Ceará, Brazil
A Ceará tripe stew with vegetables and herbs, served hot in market restaurants and family kitchens.
Sierra (Andean Highlands), Ecuador
An Ecuadorian Sierra dish of pork skin with potatoes, onions, and spices, a hearty and rustic classic.
Northern Portugal, Portugal
Papas de sarrabulho is a Portuguese stew from Braga District, built around a seasoned broth and the region’s staple ingredients.
Curaçao
Papaya Stobá
Papaya stoba; a Curaçaoan stew with unripe papaya simmered with beef or pork; a striking blend of sweet and savory; the simple fruit transformed into a savory comfort infused with local herbs and spices; a traditional island dish; a distinctive preparation of green papaya; a local specialty.
Arica y Parinacota, Chile
Northern Andean stew with hominy, charqui, potatoes, and pumpkin, a hearty highland Chilean specialty, smoky and thick.
South Aegean, Greece
Πατατάτο
A Corfu one-pot of beef and potatoes braised in tomato and red wine until silky, the island's everyday Sunday lunch.
Ionian Islands, Greece
Πατάτες γιαχνί με ελιές
Potatoes stewed in olive oil with tomatoes, olives and wild herbs until the sauce thickens — a Lenten dish of the Ionian islands.
Mexico
Pig's feet stewed in black beans until rich and gelatinous.
Bermuda
A layered casserole made with green pawpaws (unripe papayas), ground beef, Bermuda onions, tomatoes, tomato sauce, and cheddar cheese, topped with breadcrumbs; originated from Montespan Lodge in Warwick Parish
Chad
Peanut Squash Stew
Chadian stew combining peanuts and squash; creamy, nutty, and sweet from the squash; a hearty vegetarian dish; peanuts enrich sauces with creamy, nutty depth; squash and sweet potatoes thrive in Chad's climate; served with boule; a seasonal favorite.
Bissau, Guinea-Bissau
Caldo de Mancarra
Peanut-based stew made with ground peanut paste, chicken or beef, tomatoes, onions, garlic, sweet potatoes, ginger, and chili; served with rice or cassava; the Guinean-Bissau version of West African mafé, using the Portuguese name mancarra for peanut.
Philippines
Kare-Kare
Oxtail and tripe stew in a rich peanut sauce with eggplant, string beans, and banana hearts, served with bagoong.
Schleswig-Holstein, Germany
Pear, Beans and Bacon combines firm cooking pears, green beans and smoked bacon in a sweet-savoury North German pot.
Turks and Caicos Islands
The traditional precursor to peas and rice; pigeon peas cooked with hominy (dried corn), chunks of dry conch, and sometimes pig tail for flavouring; a distinctive Turks and Caicos dish
Ukraine
Печеня
Pechenya is a pot roast made with beef, pork, chicken, or rabbit, fried with onions then stewed with root vegetables and spices, tender falling-apart meat with rich flavorful sauce.
Croatia
In Croatia, peka is meat or octopus slow-baked under an iron bell with potatoes and vegetables until tender.
Oaxaca, Mexico
An Oaxacan stew of dried beef and pumpkin seeds in a green sauce.
Guatemala
Guatemala's national dish: a thick, smoky stew with chicken, beef, or pork in a recado of toasted pumpkin seeds, sesame, dried chiles, and tomatoes, served with rice and tortillas
Cajamarca, Peru
Cajamarca guinea pig braised in a thick toasted-corn and chili sauce.
Vojvodina, Serbia
Перкелт
Perkelt is a paprika-rich stew of meat, onion and stock, cooked slowly until the sauce clings to the pieces. Serbian paprikaš is a close local word for this family of stews.
Penang, Malaysia
Fish stomach and vegetables in spicy sour broth, complex Nyonya dish, clean fish stomach with balanced sour-spicy and tender texture, adventurous.
North Rhine-Westphalia, Germany
Pfefferpotthast is a Westphalian beef stew thickened by long cooking with onion, pepper, capers and anchovy.
Bolivia
Spicy chicken stew with ají, potatoes, vegetables; widely served traditional dish
Argentina
Armadillo, a traditional (now protected) meat from the Argentine northwest and Chaco, historically grilled or stewed. Rarely served today due to conservation laws.
Bavaria, Germany
Bavarian layered stew with various meats and vegetables, slow-cooked in a single pot.
Nouvelle-Aquitaine, France
Piperade is a Basque stew of peppers, tomatoes, and onion, often finished with eggs.
Llanos, Venezuela
Pisillo is Llanos shredded meat or fish cooked down with onion, peppers and spices until the strands absorb the seasoned juices.
Albania
Cornmeal casserole with leeks, spinach, or greens and feta cheese, proper cornmeal texture with well-cooked greens and balanced cheese, a traditional Albanian peasant dish, rustic and hearty.
Castile-La Mancha, Spain
Pisto manchego
La Mancha's ratatouille-style dish of tomatoes, onions, eggplant, zucchini, and bell peppers slow-cooked in olive oil, often topped with a fried egg.
Sierra Leone
Sierra Leonean cassava-leaf stew cooked with palm oil, fish or meat and aromatic pepper.
Pohnpei State (Capital FSM), Federated States of Micronesia
Rich stew with tender octopus simmered in coconut milk with onions, garlic, ginger, taro leaves, breadfruit, and chili; a Pohnpeian specialty that showcases the abundance of octopus in FSM waters; a hearty, flavorful dish.