Mixiote de escamol

🇵🇭Philippines

Filipino Adobo

Adobo

Filipino adobo braises meat or seafood in vinegar, soy sauce, garlic, bay leaf, and pepper until the sauce is savoury, sharp, and deeply aromatic.

🇵🇪Arequipa, Peru

Adobo Arequipeño

Succulent pork stew from Arequipa, slow-cooked with chicha de jora, ají panca, garlic, and herbs. A Sunday morning tradition.

🇨🇾Cyprus

Afelia

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

Tomato Stew

Afritada

Chicken or pork stewed in tomato sauce with potatoes, carrots, and bell peppers, a simple family dish.

🇦🇬Antigua and Barbuda

Fungee and Pepperpot

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

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.