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Romanian Fish Stew with Polenta

Plachie de Pește cu Mămăligă

A rustic and flavorful fish stew featuring firm white fish baked with a rich tomato and vegetable sauce, served alongside creamy mămăligă (polenta). This dish is a staple in Romanian cuisine, especially in regions near rivers and the Danube Delta.

Romanian Lamb and Apricot Stew

A rich and aromatic lamb stew, slow-cooked with the sweetness of dried apricots and a blend of traditional Romanian spices. This dish offers a delightful interplay of savory and sweet, with tender lamb that melts in your mouth.

Romazava

Romazava is considered the national dish of Madagascar. It's a hearty and aromatic stew made with a combination of beef, pork, and chicken, simmered with a variety of leafy greens in a savory tomato broth. It's typically served with rice and can be customized with chili for added heat.

Romeu e Julieta

A classic Brazilian dessert or snack, Romeu e Julieta is a delightful pairing of mild, fresh white cheese (Queijo Minas Fresco) and sweet, firm guava paste (Goiabada). The name, meaning 'Romeo and Juliet,' alludes to the perfect, albeit unlikely, union of these two distinct flavors.

Romkugler

Danish Rum Balls

A popular Danish no-bake treat made from leftover cake or pastry crumbs, mixed with cocoa, rum, and jam, then rolled into balls and coated in sprinkles or coconut. They are dense, rich, and have a distinct rum flavor.

Rondón Costarricense

A rich and flavorful seafood stew, often made with coconut milk, root vegetables, and various types of fish and shellfish. It's a staple in Costa Rica's Caribbean coast, known for its comforting and aromatic qualities.

Rondón Nicaragüense

A rich and aromatic Caribbean stew made with a medley of seafood (or meat), root vegetables, plantains, and breadfruit, all simmered in creamy coconut milk infused with spices and herbs.

Rooibos Tea

A comforting and naturally caffeine-free herbal infusion from South Africa, known for its rich flavor and antioxidant properties. This simple preparation highlights the tea's unique character.

Roosterkoek

South African Braai Bread

Roosterkoek, meaning 'grilled cake' in Afrikaans, are delicious, slightly sweet, yeasted or baking powder-leavened breads cooked directly on the coals of a braai (barbecue). They are a quintessential part of South African outdoor cooking, perfect for serving alongside grilled meats or as a snack with butter and jam.

Ropa Vieja

Cuba's beloved national dish, Ropa Vieja, features tender shredded beef slow-braised in a rich tomato-based sauce with peppers and onions. The name, meaning 'old clothes,' refers to the shredded texture of the beef.

Ropa Vieja de Cerdo

A flavorful shredded pork dish, a variation of the classic Ropa Vieja, slow-cooked in a rich tomato-based sauce with peppers and onions, often served with rice and plantains.

Ropa Vieja de Cerdo

A flavorful shredded pork dish, a variation of the classic Ropa Vieja, slow-cooked with vegetables and spices until tender.

Ropa Vieja de Cerdo en Hoja

A flavorful Panamanian take on Ropa Vieja, this version features slow-cooked shredded pork simmered in a rich tomato-based sauce with peppers and onions, traditionally wrapped and cooked in banana leaves for an earthy aroma.

Ropa Vieja de Cordero

A flavorful lamb variation of the classic Ropa Vieja, featuring shredded lamb simmered in a rich tomato-based sauce with peppers, onions, and spices.

Ropa Vieja de Cordero con Arroz Moro

A flavorful twist on the classic Ropa Vieja, this version features tender shredded lamb stewed in a rich tomato-based sauce with peppers and onions, served alongside Arroz Moro (rice and beans cooked together).

Ropa Vieja de Mariscos

A flavorful seafood variation of the classic Ropa Vieja, featuring tender shredded fish and shrimp simmered in a rich tomato-based sauce with peppers, onions, and spices.

Ropa Vieja de Mariscos con Arroz Moro

A vibrant seafood twist on the classic Ropa Vieja, this dish features tender shredded seafood (shrimp, calamari, mussels) simmered in a rich tomato-based sauce with peppers and onions, served alongside flavorful Arroz Moro (rice and beans cooked together).

Ropa Vieja de Mariscos en Salsa de Tomate

A flavorful seafood rendition of the classic Ropa Vieja, featuring shredded fish and shrimp simmered in a rich tomato-based sauce with peppers and onions.

Ropa Vieja de Pollo con Arroz Blanco

A flavorful Panamanian take on the classic Ropa Vieja, this version uses shredded chicken simmered in a rich tomato-based sauce with peppers and onions, served alongside fluffy white rice.

Ropa Vieja de Res con Arroz Blanco

A flavorful shredded beef stew, slow-cooked until tender and then simmered in a rich tomato-based sauce with peppers and onions, typically served with fluffy white rice.

Ropa Vieja de Res en Salsa de Tomate

A flavorful Cuban shredded beef dish simmered in a rich tomato sauce, distinct from the classic Ropa Vieja by its emphasis on a saucier preparation and often incorporating more vegetables directly into the sauce.

Ropa Vieja Panameña

A beloved Panamanian dish of shredded flank steak simmered in a rich tomato-based sauce with peppers and onions, often served with rice and beans.

Ropa Vieja Stew

A slow-cooked, tender shredded beef stew in a rich tomato-based sauce with peppers and onions, a quintessential Cuban comfort food.

Ropa Vieja Stew with Arroz Moro

A hearty and flavorful Cuban classic, this Ropa Vieja features tender shredded beef simmered in a rich tomato-based sauce with peppers and onions, served alongside Arroz Moro, a traditional rice and beans dish.