Stews
Bograč
Prekmurje, Slovenia
Prekmurje's cauldron stew of three meats — beef, pork and game or venison — with onion, paprika and potato, cooked outdoors over a fire for hours.
Original eatfuls sticker artwork
What it is
A closer look at Bograč.
Prekmurje's cauldron stew of three meats — beef, pork and game or venison — with onion, paprika and potato, cooked outdoors over a fire for hours.
What to look for
Know it when you find it.
It is competition food in the northeast; look for it at village bograč cook-offs. Thicker and meatier than a Hungarian goulash, and eaten with bread only.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Bograč.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Succulent pork stew from Arequipa, slow-cooked with chicha de jora, ají panca, garlic, and herbs. A Sunday morning tradition.
Cyprus
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Αφέλια
Pork cubes marinated in red wine and cracked coriander seed, then braised in the same wine until the sauce reduces to a glaze.
Philippines
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Antigua and Barbuda
Fungee and Pepperpot
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Antigua and Barbuda
Antiguan Ital Stew
Ital Stew
Rastafarian plant-based stew found at cafes in Liberta and across Antigua; made with root vegetables, coconut milk, and island spices; starts with the same green seasoning paste that forms the backbone of every Antiguan kitchen; a vegan dish that clears the sinuses and warms the soul; the ital stew of Antigua; a Rastafarian tradition; a plant-based island dish.
Rwanda
Agatogo
Comforting stew of plantains, beans, and vegetables simmered with goat or chicken; water is added during cooking to give a thick, saucy texture; eaten with rice or fried bread across Rwanda.
Rwanda
Agatogo na Samaki
Fish version of agatogo — plantains and vegetables stewed with fish instead of goat or chicken; a variation found near Lake Kivu and in fishing communities, where fish replaces meat in the classic stew.