Stews
Seco de Res Peruano
Seco de res
Peru
Peruvian beef stew braised in cilantro and chicha until the sauce is thick and green. Served with beans, rice and sweet potato.
Original eatfuls sticker artwork
What it is
A closer look at Seco de Res Peruano.
Peruvian beef stew braised in cilantro and chicha until the sauce is thick and green. Served with beans, rice and sweet potato.
What to look for
Know it when you find it.
Tender beef in a thick green cilantro sauce with white rice, beans and orange sweet potato.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Seco de Res Peruano.
Peru
Country-wide tradition
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
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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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.