Stews

🇮🇹Friuli-Venezia Giulia, Italy

Calandraca

In Friuli, Calandraca is Trieste beef-and-potato stew with onion, tomato, and paprika.

🇵🇹Portugal

Caldeirada

Caldeirada de enguias

Fisherman's fish stew with layered fish, potatoes, tomatoes, peppers, and white wine.

🇦🇴Angola

Caldeirada de Cabrito

Goat stewed with potato, onion, tomato, wine and bay into a heavy casserole eaten on Independence Day.

🇧🇷Brazil

Caldeirada de Peixe

A Brazilian Amazonian fish stew of tambaqui or other river fish simmered with tomatoes, onions, peppers and potatoes. Eaten with rice and farofa in the north.

🇧🇷Brazil

Caldeirada de Tucunaré

Amazonian fish stew of whole tucunaré pieces simmered with tomatoes, onions, peppers and coriander, stirred with cassava flour into pirão.

🇦🇴Angola

Calulu

Dried fish and fresh fish cooked together with okra, sweet potato leaves, gimboa, tomato, onion and palm oil into a dense stew.

🇸🇹Sao Tome and Principe

Calulu

Calulu de Peixe

The national dish of Sao Tome and Principe; slow-cooked stew of dried or fresh fish (grouper or smoked fish), prawns, okra, eggplant, tomatoes, onions, and leafy greens; simmered in red palm oil with grains of paradise and spices; takes about five hours to prepare traditionally; served with funge (cassava or plantain porridge) or rice; a TasteAtlas-listed must-try; the heart of Santomean cuisine.

🇲🇷Mauritania

Camel Chubbagin

One-pot stew of camel meat, rice, and vegetables in a stock flavored with oil, tomato purée, chilies, dried fish, and bissap leaves

🇩🇴Dominican Republic

Cangrejo Guisado

Dominican stewed crab in a tomato-sofrito sauce with garlic, peppers, and lime, served with rice. A coastal specialty, especially in the east, rich and savory.

🇪🇸Cantabria, Spain

Cantabrian Pilgrimage Stew

Guisao de romería

Cantabrian Pilgrimage Stew, locally guisao de romería, combines beef, potatoes, carrots, peas, mushrooms, and white wine for a romería gathering.

🇪🇸La Rioja, Spain

Caparrones

Caparrones are La Rioja red beans slowly cooked with chorizo or pork into a thick, deeply flavoured stew.

🇨🇻Cape Verde

Cape Verdean Beef Stew

Carne Guizada

Beef braised with onions, garlic, tomato, and bay leaves until tender, served with rice, beans, or fried potatoes.

🇨🇻Cape Verde

Cape Verdean Feijoada

Feijoada

Bean stew made with feijão pedra (rock beans) or pinto beans, salt-pork, chouriço, cabbage, carrots, and squash in a light-colored tomato broth.

🇨🇻Cape Verde

Cape Verdean Octopus

Polvo

Octopus stewed or grilled with garlic, onion, tomato, and herbs, served with rice or boiled potatoes.

🇮🇹Aosta Valley, Italy

Capriolo alla Valdostana

In Aosta Valley, Capriolo alla Valdostana is venison braised with red wine, juniper, and mountain herbs.

🇵🇹Algarve, Portugal

Caracóis à Algarvia

Caracóis à Algarvia is a Portuguese stew from Algarve, built around a seasoned broth and the region’s staple ingredients.

🇵🇪Ica, Peru

Carapulcra

A Peruvian dried potato and pork stew in a red aji and peanut sauce, thickened with chuño. An ancient Andean dish from Ica.

🇨🇱Chile

Carbonada

Beef and vegetable stew with potatoes, carrots, and corn, often made from cazuela leftovers, hearty and thick.

🇦🇷Argentina

Carbonada Criolla

A hearty Patagonian and central-Argentina stew of beef, potatoes, squash, sweet potatoes, corn, and tomatoes, often enriched with raisins or dried apricots and sometimes baked inside a pumpkin.

🇧🇪Flanders, Belgium

Carbonade Flamande

Carbonade flamande / Stoofvlees

Carbonade flamande is Flemish beef slow-braised in dark beer with onions, mustard, and thyme, then served with fries or bread.

🇮🇹Aosta Valley, Italy

Carbonade Valdostana

In Aosta Valley, Carbonade Valdostana is beef and onions slowly cooked in red wine.

🇪🇸Castile-La Mancha, Spain

Carcamusa

Carcamusa is a Toledo pork stew with tomato, peas, and white wine, served with tender meat in a savoury sauce.

🇪🇸Cantabria, Spain

Caricos estofados

Caricos estofados are Cantabrian beans slowly braised with onion, paprika, and pork in a thick, savoury stew.

🇪🇸Cantabria, Spain

Caricos montañeses

Caricos montañeses are Cantabrian beans cooked slowly with onion, paprika, and pork for a hearty mountain dish.

🇨🇺Cuba

Carne con Papas

A Cuban stew of beef chunks and potatoes simmered in a savory tomato-based sauce with onions, peppers, and spices.

🇲🇽Guadalajara, Mexico

Carne en su Jugo

A Jalisco soup of beef cooked in its own juices with pinto beans, bacon, and cilantro, served with a squeeze of lime.

🇩🇴Dominican Republic

Carne Guisada

Dominican stewed beef in a tomato-and-sofrito sauce with garlic, peppers, and oregano, served with rice and beans. A core component of la bandera dominicana.

🇲🇽Michoacán, Mexico

Carnitas

Pork braised slowly in its own fat until the exterior caramelizes and the interior stays succulent, often served from a copper cazo.

🇫🇮Finland

Carrot Casserole

Porkkanalaatikko

Finnish Christmas casserole made with grated carrots, rice, eggs, cream, butter, and breadcrumbs, baked golden.

🇧🇷Bahia, Brazil

Caruru

An Afro-Bahian dish of okra cooked with dried shrimp, dendê oil, onion, and ground nuts, forming a thick, viscous stew.

🇱🇷Liberia

Cassava Leaf Plassas

Cassava Leaf Soup

Sierra Leone's beloved cassava leaf stew: finely chopped cassava leaves slowly simmered with red palm oil, groundnuts, ogiri, smoked fish or meat, and scotch bonnet pepper until thick and dark green; a weekly staple eaten over rice.

🇱🇷Liberia

Cassava Leaf Stew

Cassava Leaf

Ground cassava leaves cooked with palm oil, meat or fish into a thick Liberian stew.

🇿🇲Zambia

Cassava Leaves

Katapa

Zambian cassava leaves recipe; cassava leaves pounded and cooked with spices and condiments; takes time to prepare but has a fantastic flavor; a popular relish served with nshima; similar to pondu in DRC and cassava leaf dishes across Central Africa; a nutritious vegetable dish; earthy and rich.

🇰🇲Comoros

Cassava Leaves Stew

Mataba au poisson

Cassava leaves finely chopped and cooked with coconut milk, onions, garlic, ginger, tomatoes, curry powder, nutmeg, and cloves; often includes fish (tuna) or meat; a staple everyday Comorian dish.

🇸🇸South Sudan

Cassava Leaves Stew

Kwang

Thick green stew made from pounded cassava leaves, cooked with peanuts, onions, and spices; slightly bitter; a staple in equatorial South Sudan where cassava grows abundantly; served with rice, kisra, or asida; similar to West African cassava leaf stews.

🇵🇾Paraguay

Cassava Stew

Guiso de Mandioca

Everyday Paraguayan stew of beef simmered with cassava cubes, tomato, onion and ají until the mandioca softens at the edges while holding its shape.