Global food category
1,055 traditional foods, ingredients, and local specialties connected by one appetite.
Conch Stew
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1,055 foods match this view. Narrow them by country, type, rarity, or name.
Aruba
Calco Stoba
Calco stoba; a traditional Aruban conch stew; conch meat simmered with onions, green peppers, tomatoes, hot peppers, and white-wine vinegar stock; conch is a shellfish like an oyster with firm, white meat; a popular local seafood dish; a staple of Aruban cuisine; a feature of coastal dining.
DR Congo
Mayebo
A Congolese delicacy of mushrooms, fresh or dried; prepared in tomato sauce, palm oil, or mixed with vegetables; can be prepared in broth or stew; mushrooms are especially prized among the Luba people and seen as a substitute for meat in times of shortage; listed in Chef's Pencil as a Congolese delicacy; a foraged food from the forest; the mushroom dish of the Congo.
Cook Islands
Tiopu Kuru
Breadfruit simmered with pork or chicken, onions, garlic, and coconut cream into a hearty, comforting stew; a familiar way to use ripe breadfruit in the Cook Islands.
Alsace, France
Coq au Riesling is chicken braised in Alsatian Riesling with onions, mushrooms, and cream for a fragrant sauce.
Burgundy, France
Chicken braised in red wine with mushrooms, onions, and bacon, a Burgundy specialty.
United States
A Southern curried chicken stew with tomatoes, onions, and curry powder, served over rice with almonds and currants.
Portugal
A mountain of boiled meats, sausages, and vegetables, Portugal's answer to pot-au-feu.
Guadeloupe
Calalou aux Crabes
A traditional Guadeloupean stew of pureed taro leaves and crabs; flavored with okra, cured meat, and chili; a thick soup made from callaloo leaves, mangrove crabs, and spices; a comforting dish for special occasions; the callaloo that is a Guadeloupean tradition.
South Korea
꽃게탕
A spicy stew made with fresh Korean flower crabs, vegetables, and gochugaru, best with soft-shell crabs in season.
Martinique
Poulet Créole
Chicken marinated in Creole spices then grilled or stewed in a fricassée; a staple of Martinican home cooking; the poulet créole that is everyday Martinican fare.
Saint Martin
Court Bouillon
A French-influenced fish stew with white fish fillets, tomatoes, garlic, spring onions, thyme, hot pepper, rum, and vinegar; a traditional Sint Maarten dish
Jalisco, Mexico
A thick Jalisco-style stew of chicken or pork seasoned with dried chile and herbs, with masa dissolved into the broth for its characteristic body.
Aruba
Concomber Stoba
Concomber stoba; one of the healthiest dishes of Aruban Creole cuisine; small spiny cucumbers with goat meat, salted beef, onions, garlic, and hot peppers; a very traditional Aruban dish; a feature of local restaurants; a staple of traditional meals
Balearic Islands, Spain
Cuinat is an Ibizan stew of broad beans, greens, and herbs cooked into a thick, earthy dish.
Slovakia
Hovězí guláš
A Czech beef goulash with onions, caraway, marjoram, and paprika, served with dumplings or bread, a pub and daily classic
Andalusia, Spain
Garbanzos con langostinos
Garbanzos con langostinos is a Cádiz stew in which chickpeas and prawns simmer together in a savoury broth.
Hyderabad, India
دالچہ
Lentils are cooked with meat, vegetables, and tamarind into a tangy Hyderabadi stew.
Split, Croatia
Dalmatinska pašticada is beef marinated with wine vinegar, garlic and aromatic vegetables, then braised with prunes and wine.
Provence, France
Provencal beef stew slow-cooked in wine with orange zest and herbs.
Zambia
Zambian okra dish; fresh okra cooked in water with sliced tomatoes; bicarbonate of soda added for a distinctive thick, glutinous texture; a simple relish served with nshima; the term delele denotes both the vegetable and the dish; shared with Botswana; a beloved vegetable relish across Zambia.
Cape Town, South Africa
A Cape Malay lamb dish slow-cooked with tamarind, spices, and sugar, sweet-sour and aromatic. A regional and festive specialty, tender and rich, a national and Cape Malay classic, a heritage and Sunday dish, a traditional stew.
Uzbekistan
Dimlama is an Uzbek slow-cooked stew of meat, potatoes, carrots, onions, and cabbage layered in a deep pot until tender.
Morocco
دجاج مقلي
Chicken braised with preserved lemon, saffron, and green olives until the sauce is glossy and savoury.
Algeria
دوبارة
Chickpeas and broad beans stewed with tomato, cumin and harissa and served in a bowl with olive oil and bread.
São Paulo, Brazil
A hearty Brazilian tripe and white bean stew, simmered with bacon, sausage, tomatoes and herbs. Traditional in São Paulo and across the country, especially on Tuesdays.
Dominica
Bouyon
A hearty Dominican one-pot soup of meat or fish, ground provisions, vegetables, and dumplings, simmered with herbs and peppers until the broth is deeply savory.
Dominica
Goat Water
A popular Dominican stew made from goat meat; slow-cooked with onions, garlic, herbs, and ground provisions; a hearty, flavourful one-pot meal; a popular dish in Dominica; the goat water of Dominica; a rich, dark, meaty stew; a Caribbean classic.
Eritrea
ዶሮ ወጥ
Ethiopia's national dish: chicken legs slow-simmered for hours in a deeply spiced kulet of caramelized onions, berbere and niter kibbeh, served with a hard-boiled egg over injera. The dish that crowns every holiday and special occasion.
Zimbabwe
Chicken or beef stewed with onion, tomato and a heavy addition of peanut butter into a thick russet stew, sometimes with greens and okra stirred in.
Bulgaria
Друсан кебап
Drusan kebap is a Bulgarian scrambled pork-and-pepper skillet finished with egg.
Turks and Caicos Islands
Dried conch meat rehydrated and cooked with hominy (dried corn); a traditional Middle Caicos specialty known for its sweetness; a distinctive Turks and Caicos hardship dish
Ethiopia
ዱባ ወጥ
A spicy Ethiopian pumpkin (or squash) stew, simmered in berbere-spiced onions until silky and rich. A vegan favorite for tsom fasting days, with a natural sweetness that balances the heat.
Taiwan
麻辣鴨血
Cubes of set duck blood and stinky tofu simmered in a numbing Sichuan-style broth, refilled endlessly at hotpot restaurants.
Reunion
Civet de Canard
Civet de Canard is Réunion’s duck civet: duck is browned and slow-cooked with onion, garlic, wine, and spices until the sauce is dark and savoury.
France
Confit de canard
Duck legs slow-cooked in their own fat until tender and melting, then crisped.
India
दम आलू
Baby potatoes slow-cooked in a spiced yogurt or tomato gravy. A Kashmiri and North Indian favorite with tender potatoes and rich gravy.