Stews
Cazuela de Gallina
Ecuador
A thick Ecuadorian hen stew with potatoes, yuca, plantain and a peanut or milk base. A hearty highland comfort dish.
Original eatfuls sticker artwork
What it is
A closer look at Cazuela de Gallina.
A thick Ecuadorian hen stew with potatoes, yuca, plantain and a peanut or milk base. A hearty highland comfort dish.
What to look for
Know it when you find it.
A bowl of hen pieces, root vegetables and thick, pale sauce, served with rice and a fried egg.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Cazuela de Gallina.
Ecuador
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
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Antigua and Barbuda
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Rwanda
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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.