Global food category
1,055 traditional foods, ingredients, and local specialties connected by one appetite.
Saint Barts Fressure
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Saint Barthélemy
Fressure
Traditional offal dish using goat liver and lungs, served with vegetables and small dumplings called dombrés; part of traditional goat preparation where nothing is wasted; a rustic Creole dish reflecting the island's frugal rural heritage. Fressure is a rare Saint Barthélemy offal stew prepared for local tables.
Saint Barthélemy
Pâté en Pot
Traditional stew dish specific to Saint Barthélemy; details vary by family recipe but typically a rich, slow-cooked Creole stew; a rare specialty mentioned in local culinary sources as distinctive to the island. Pâté en pot is a rare Saint Barthélemy pot stew with a dense, savoury texture.
Saint Lucia
Lambi
Conch (pronounced conk), known locally as lambi; the succulent meat from a large shellfish; served much like meat, slow-cooked in a stew with vegetables and spicy sauce; a popular seafood dish in Saint Lucia; the lambi of Saint Lucia; a prized local shellfish; a Creole seafood classic.
Saint Lucia
Mannish Water
Not water at all but a stew made with goat meat; a traditional Saint Lucian dish; slow-cooked with local herbs, spices, and vegetables; a hearty, peppery stew; similar to goat water on other Caribbean islands; the mannish water of Saint Lucia; a robust, flavourful goat stew; a communal dish.
Saint Lucia
Pepperpot
Popular Caribbean meat stew; includes bell peppers, onions, garlic, cinnamon, brown sugar, thyme, cloves, orange peel, and cassareep; various meats including cow foot, oxtail, turkey, beef, goat, and pork; not necessarily spicy but peppers are used for flavouring; often served with homemade bread; the pepperpot of Saint Lucia; a rich, complex stew.
La Paz, Bolivia
A festive La Paz chicken stew of chicken pieces, broad beans, peas, yellow chili, potatoes, and a fresh tomato-onion salsa. Traditionally served at celebrations and family gatherings.
Kabul, Afghanistan
سالن نخود
A Kabul street-food staple: chickpeas simmered with tomato, onion and potato into a thick, spiced stew served in a bowl.
United Arab Emirates
سلونة
Traditional tomato-based stew with meat (chicken, lamb, or fish) and vegetables like potatoes, carrots, zucchini, and cauliflower, rich tomato base with tender meat and balanced spices, a daily staple.
Yemen
A stone pot of meat stew brought to the table still boiling, crowned with whipped fenugreek froth and a spoon of green sahawiq stirred in.
India
सांभर
A lentil-based vegetable stew from South India, flavored with tamarind and sambar powder. It is served with rice, idli, dosa, and vada.
Catalonia, Spain
A Catalan vegetable stew of eggplant, tomatoes, onions, peppers, and olive oil, similar to ratatouille, served as a side or base for meats.
Lima, Peru
Traditional Lima stew of various tubers, vegetables, and meat in a light broth. Especially consumed during cold weather.
Colombia
Colombia's Sunday stew: hen or other meat simmered with plantain, yuca, corn, potato and cilantro until the broth thickens. Every region keeps its own pot — valluno with three meats, costeño with fish — and Cali claims the gallina version as its own.
Ecuador
An Ecuadorian soup with meat, plantains, yuca, corn, and vegetables, a hearty and rustic classic.
Canary Islands, Spain
In the Canary Islands, Sancocho canario is salted fish with potatoes, sweet potato, and mojo.
Colombia
A coastal and Pacific fish stew of fresh fish, plantains, yuca, coconut milk, and cilantro. A staple of the Caribbean and Pacific coasts, served with rice.
Dominican Republic
A Dominican sancocho stew of root vegetables, plantain and herbs, served in chicken, gandules, mixed-meat and seven-meat preparations.
Colombia
A Colombian stew made with three meats—chicken, beef, and pork—simmered with plantains, yuca, corn, and potatoes. A festive, hearty stew for celebrations.
Sao Tome and Principe
Feijoada Santomense
Santomean adaptation of the Portuguese bean stew; made with local beans, pork, blood sausage, and occasionally seafood; cooked slowly in a tomato-based broth; enriched with palm oil and island spices; commonly served over rice with fried plantains and breadfruit; a hearty, creole fusion dish; the bean stew of the Chocolate Islands.
Finland
Särä
South Karelian lamb-and-potato dish slow-cooked in a wood oven, from Lemi.
Togo
Adémè Déssi
A silky, mucilaginous Togolese stew made from adémè leaves (jute mallow/corète potagère) cooked with palm oil, onion, tomato, and smoked fish or meat; smooth and slightly sticky, served with akoumé.
Togo
Miyan Geda
A rich, creamy Togolese peanut sauce simmered with chicken, beef, or fish, tomatoes, onion, and palm oil; one of the most common sauces and a key partner to akoumé and fufu.
Togo
Gboma Déssi
A hearty Togolese leaf stew made with gboma (a local leafy green), spinach, beef, smoked fish, crab, dried shrimp, and palm oil; often called the national dish and served with akoumé or fufu.
Haute-Guinée (Kankan / Malinké), Guinea
Lamb and okra in a peanut butter base with smoked fish, served with tô; a classic Mandingo dish from Upper Guinea; rich and hearty.
Germany
Traditional German pot roast marinated for several days in vinegar and spices, then slow-cooked until tender.
Serbia
Кувани купус
Whole soured cabbage leaves and smoked pork ribs stewed for hours with paprika until the cabbage turns amber.
Mulgimaa, Estonia
Mulgikapsad
Hearty sauerkraut stew with pork and pearl barley from Mulgimaa region, an Estonian cultural heritage food.
Finland
Nakkikastike
Common Finnish home-cooked dish of sautéed nakki sausages simmered in thick brown sauce with tomato paste and vegetables.
Sweden
Korv stroganoff
Swedish adaptation of stroganoff made with sausage, cream, tomato, and served with rice, a family favorite.
Wallis and Futuna
A Wallisian stew of roasted breadfruit, first grilled over an open fire until soft, then diced and simmered in coconut milk until rich and creamy.
Schleswig-Holstein, Germany
Schnüsch is a Schleswig-Holstein vegetable stew of potatoes, peas, beans and carrots cooked in milk until just tender.
Liverpool, United Kingdom
Scouse is Liverpool’s slow-cooked beef or lamb stew with potatoes, onions, and carrots, often served with pickled beetroot or red cabbage.
Colombia
Asopao de mariscos
A Dominican soupy rice stew of mixed seafood (fish, shrimp, squid, mussels), rice, coconut milk, and sofrito. A coastal celebration dish, rich and aromatic.
Peru
Northern Peruvian goat stew cooked with cilantro, ají, peas, and carrots until the sauce is thick. Served with rice, beans, and cassava.
Piura, Peru
Piura's plantain-and-beef preparation, distinct from the cilantro-braised seco family.
Ecuador
An Ecuadorian goat stew with beer, onions, tomatoes, and cilantro, served with rice and plantains, a coastal and national classic.