Stews

🇨🇦Quebec, Canada

Quebec Boiled Dinner

Bouilli du Québec

Boiled dinner of beef, salt pork, and vegetables, similar to French pot-au-feu, traditional Quebec dish.

🇪🇷Eritrea

Qulwa

Eritrean fried meat and onions; cubed beef or lamb sauteed with berbere, onions, and ghee; drier and more caramelized than a stew; similar to Ethiopian tibs; served hot on injera; a quick, flavorful main.

🇨🇦Quebec, Canada

Québécois Baked Beans

Fèves au lard

Navy beans slow-cooked with salt pork, molasses, and maple syrup for hours in a clay pot, Quebec specialty.

🇲🇹Malta

Rabbit Stew

Stuffat tal-fenek

Rabbit jointed and marinated overnight in red wine and bay, then browned and stewed slowly with garlic, tomato and peas.

🇫🇷Burgundy, France

Rabbit with Mustard

Lapin a la moutarde

Rabbit braised in a mustard cream sauce, a Burgundy family classic.

🇧🇪Flanders, Belgium

Rabbit with Prunes

Konijn met Pruimen

Braised rabbit in beer with prunes and mustard, a classic Flemish Sunday dish.

🇨🇺Cuba

Rabo Encendido

Dominican braised oxtail in a rich tomato-and-sofrito sauce with garlic, peppers, and wine, slow-cooked until tender. A festive, hearty stew, served with rice.

🇯🇵Okinawa, Japan

Rafute

ラフテー

Okinawa's slow-braised pork belly in awamori and soy, meltingly tender with the skin on.

🇧🇫Burkina Faso

Ragout d'Igname

Ragoût d'igname

A yam stew with beef, garlic, ginger, onions, carrots, peppers, and tomatoes in a tomato-onion base thickened with dried prawns; a hearty Burkinabè comfort dish.

🇫🇷Provence, France

Ratatouille

Provencal vegetable stew with eggplant, zucchini, peppers, and tomatoes in olive oil.

🇲🇪Montenegro

Raštan

Coarse collard leaves stewed slowly with smoked pork ribs and potato until the greens collapse and take on the smoke.

🇲🇽Mexico

Rebocado

A rustic dish of mashed or stewed vegetables, often squash or beans.

🇩🇪Germany

Red Cabbage

Rotkohl

Traditional side dish of finely shredded red cabbage braised with apples, onions, vinegar, and spices.

🇬🇼Bissau, Guinea-Bissau

Red Palm Oil Stew

Caldo de Citi

Fish stew in a red palm oil base with chilies, tomatoes, and fermented locust bean paste (nététu); the palm oil gives a deep orange colour and rich flavour, while the nététu adds umami depth; a quintessential Guinean-Bissau dish served with rice.

🇬🇭Ghana

Red Red

Black-eyed peas stewed with palm oil, tomato, onion and chilli until deep orange, served with fried ripe plantain and gari.

🇧🇮Burundi

Renga Renga

Amaranth leaves sautéed with onions, tomatoes, mint, black pepper, and red palm oil; sometimes enriched with dried fish; the leaves give a deeper, earthier flavour than spinach and the dish is a common green stew across Burundi.

🇬🇹Guatemala

Revolcado

A Guatemalan pork organ stew with tomatoes, chiles, and spices, a weekend and regional classic

🇲🇦Morocco

Rfissa

رفيسة

Shredded msemen or trid covered with chicken, lentils, fenugreek, and an aromatic onion broth.

🇲🇦Morocco

Rfissa Medhoussa

رفيسة مدحوسة

A Moroccan rfissa served over crumbled harcha instead of msemen, a regional and home variant. A comfort and post-birth dish, hearty and aromatic, a national and traditional classic, a rustic and family dish, a specialty.

🇸🇰Slovakia

Rindergulasch

Gulasch

Hungarian-influenced beef stew with paprika, popular throughout Germany as a hearty main dish.

🇿🇼Zimbabwe

Road Runner Chicken

Huku yemumusha

Free-range village chicken, slow-grown and lean, stewed for a long time with onion and tomato because it is far too tough to roast.

🇵🇱Silesia, Poland

Rolada Śląska

A Silesian beef roulade: beef rolled with mustard, bacon, onions, and dill pickles, braised until tender. The centerpiece of the Silesian 'łobiod' meal, served with kluski śląskie.

🇷🇴Romania

Romanian Moussaka

Musaca

Layers of potato or aubergine with minced pork, baked under a topping of egg and sour cream rather than béchamel.

🇷🇴Romanian Moldavia, Romania

Romanian Pork Stew

Tochitură

Pork shoulder, sausage and offal fried and then stewed with garlic and wine, served on polenta with sheep cheese and a fried egg.

🇲🇬Madagascar

Romazava

Beef simmered into a clear ginger-and-tomato broth loaded with mixed greens, including paracress leaves that leave the mouth tingling and slightly numb.

🇨🇷Limón, Costa Rica

Rondón

Caribbean coconut stew with fish, seafood, root vegetables, and Scotch bonnet peppers, a Limón province Afro-Caribbean specialty.

🇨🇺Cuba

Ropa Vieja

Cuba's dish: shredded beef stewed in tomato sauce with peppers and onions, a daily and national classic

🇲🇺Mauritius

Rougaille

A tomato base cooked down with onion, garlic, ginger, thyme and chilli, then simmered with sausage, salted fish, prawns or eggs and eaten with rice.

🇰🇲Comoros

Rougaille de Poisson Salé

Rehydrated salt cod slowly simmered in a rich tomato-onion sauce with garlic, ginger, chili, turmeric, and coriander; can include vegetables like carrots, green beans, and bell peppers; a Portuguese-influenced Comorian dish.

🇫🇯Fiji

Rourou

Taro leaves stewed down in coconut milk with onion and salt into a dark green side dish.

🇰🇷South Korea

Royal Hot Pot

신선로

An elaborate royal court hot pot with a rich broth and meticulously arranged ingredients (meat, seafood, vegetables, nuts) in a special vessel.

🇵🇸Gaza Strip, Palestine

Rummaniyeh

رمّانية

A Palestinian lentil and eggplant stew sharpened with pomegranate and tahini, especially associated with Gaza and served with bread.

🇯🇲Jamaica

Rundown

Run dun

Coconut milk boiled down until the oil separates and it 'runs down' into a curd, then cooked with salted mackerel or fresh fish, onion and pepper. Cayman Fish Rundown cooks coconut milk down with fish and ground provisions; the Jamaican canonical also carries its mackerel preparation.

🇫🇮Finland

Rutabaga Casserole

Lanttulaatikko

Traditional Christmas casserole of mashed rutabaga blended with eggs, breadcrumbs, cream, spiced with nutmeg and ginger.

🇯🇵Japan

Saba misoni

鯖の味噌煮

Saba misoni, mackerel simmered in miso and ginger, is a named Japanese home and teishoku dish.

🇧🇴Tarija, Bolivia

Saice

A Tarija dish: fried beef with potatoes, peas, cumin, and a spicy onion-tomato-chili sauce, simmered and served over noodles or rice.