302 délicieuses recettes stew du monde entier
A hearty and nutritious stew made from cassava leaves (soso), often cooked with smoked fish or meat and served with fufu or rice. This version focuses on the preparation of the cassava leaves.
A rich and flavorful chicken stew made with palm nut cream (moambe), often served with rice or fufu. This version offers a slightly refined approach to the classic.
A flavorful and comforting dish of tender beef cubes simmered with aromatic vegetables and spices, often served with rice or flatbread. Suqaar is a staple in Djiboutian households, known for its rich gravy and satisfying taste.
A flavorful Comorian dish featuring rehydrated salt cod simmered in a rich tomato and onion sauce (rougaille), enhanced with a medley of fresh vegetables. This dish showcases the Comorian love for bold flavors and the use of preserved ingredients.
A vibrant and aromatic fish dish cooked in a flavorful tomato and vegetable sauce, often featuring a mix of local spices and herbs. This recipe highlights the fresh flavors of Congolese cuisine.
A rich and flavorful chicken stew made with palm nut cream, served with fufu and a side of greens. This version offers a slightly different spice profile and preparation method compared to the classic Moambé.
A savory and rich pork dish cooked in a flavorful peanut sauce, showcasing the popular use of ginguba (peanuts) in Angolan cuisine. This dish offers a delightful balance of tender pork and the creamy, nutty notes of the peanut sauce, often served with a staple like funge or rice.
A fragrant and flavorful fish stew, often made with firm white fish, simmered in a rich tomato and coconut milk base with aromatic spices. This dish highlights the coastal influence on Djiboutian cuisine.
Makayabu na Fumbwa is a flavorful Congolese dish featuring salted fish (makayabu) stewed with fumbwa (wild spinach or other leafy greens) and a blend of aromatic spices. It's a hearty and traditional meal, often served with staples like fufu or boiled plantains.
Saka Saka, also known as Pondu or Mpondu, is a staple dish in the Democratic Republic of the Congo, made from cassava leaves. This hearty and nutritious stew is slow-cooked with aromatics like onions and garlic, often enriched with palm oil, and can include proteins like smoked fish, beef, or chicken. It's typically served with starchy sides such as rice, fufu, or plantains.
A hearty and flavorful stew featuring tender lamb and okra simmered in a rich tomato-based sauce. This dish showcases the influence of Middle Eastern and North African cuisines on Djiboutian food, with aromatic spices and a comforting texture.
A flavorful chicken dish cooked in a rich palm nut sauce with a medley of vegetables, offering a taste of Central African home cooking.
A hearty and flavorful beef stew simmered with a medley of vegetables and aromatic spices, showcasing the rich culinary heritage of Djibouti.
A hearty and flavorful soup or stew, traditionally made with goat meat, vegetables, and green chilies. It's often served with the Djiboutian flatbread, canjeero, making it a satisfying and comforting meal.
A hearty and flavorful chicken stew, rich with aromatic spices and tender vegetables, representing a common home-style dish in Djibouti. It's often served with rice or flatbread.
A fragrant and hearty tagine bursting with the flavors of Israeli spices, tender vegetables, and protein-rich chickpeas, slow-cooked to perfection.
A flavorful and aromatic stew featuring tender pieces of fish cooked with okra, tomatoes, and a blend of East African spices.
A flavorful and aromatic tagine featuring tender chicken pieces simmered with a medley of vegetables and fragrant spices, reflecting the diverse culinary influences in Djibouti.
A hearty and flavorful pork steak dish, 'Bife de Cerdo Koygua' translates to 'shy pork steak,' often referring to how the pork is cooked with vegetables and topped with eggs, making the meat appear 'hidden'. It's a comforting meal that showcases tender pork simmered with onions, tomatoes, and potatoes, finished with poached eggs.
Tender chicken simmered in a rich, savory peanut sauce, infused with aromatic vegetables and spices. This dish highlights the common use of peanuts in Equatoguinean cuisine.
Bambucha is a traditional stew originating from the Fang ethnic group of Equatorial Guinea. It is characterized by its vibrant green color, derived from mashed cassava leaves, and a rich flavor profile enhanced by palm seed oil and a hint of spice. Typically served with boiled cassava, fermented cassava rolls, or plantains, Bambucha is a hearty and culturally significant dish.
A hearty and flavorful stew featuring tender chunks of beef and sweet yams simmered in a rich, spiced tomato and onion base. This dish is a comforting staple in Chadian cuisine, often prepared for family gatherings.
A rich and flavorful peanut soup made with chicken, this dish is a staple in Equatorial Guinea, showcasing the importance of groundnuts in the local cuisine. It's hearty, aromatic, and often served with rice or fufu.
A rich and hearty peanut-based stew, Kansiyé is a traditional dish from Equatorial Guinea, reflecting the widespread use of peanuts in the country's cuisine. It features meat, often beef or goat, slow-simmered in a thick sauce made from groundnuts, tomatoes, and spices. This comforting stew is typically served with staple accompaniments like rice, cassava, or plantains, making it a popular choice for family meals and community gatherings, especially in rural areas where peanuts are a staple crop.
