Stews
Chakhchoukha
شخشوخة
Algeria
Thin rougag flatbread torn into small pieces and soaked in a red lamb and chickpea stew heavy with paprika and dried mint.
Original eatfuls sticker artwork
What it is
A closer look at Chakhchoukha.
Thin rougag flatbread torn into small pieces and soaked in a red lamb and chickpea stew heavy with paprika and dried mint.
What to look for
Know it when you find it.
A Biskra and Aurès dish. The bread should be torn by hand into irregular pieces and only soaked at the last moment.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Chakhchoukha.
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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Philippines
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Antigua and Barbuda
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The national dish of Antigua and Barbuda; fungee is a stiff cornmeal porridge cooked with okra, stirred until it pulls away from the pot, then shaped into a smooth ball like polenta; pepperpot is a dark, savoury stew of spinach, eggplant, pumpkin, okra, and salted or seasoned meats; served together, with the fungee used to scoop up the stew; of West African origin.
Antigua and Barbuda
Antiguan Ital Stew
Ital Stew
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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.