Stews
Kalops
Sweden
Traditional Swedish beef stew with onions, allspice, and bay leaves, slow-cooked until tender.
Original eatfuls sticker artwork
What it is
A closer look at Kalops.
Traditional Swedish beef stew with onions, allspice, and bay leaves, slow-cooked until tender.
What to look for
Know it when you find it.
Tender meat, rich broth, balanced seasoning with allspice, slow-cooked depth, served with potatoes.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Kalops.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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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
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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.