12 lÀckra slow cooked-recept frÄn hela vÀrlden
Seswaa, also known as Chotlho, is Botswana's national dish. It's a slow-cooked, pounded meat dish, traditionally made with beef on the bone, salt, and water. The meat is cooked until extremely tender, then shredded or pounded until it resembles pulled meat. It's often served with pap (a stiff maize porridge) and is a staple at celebrations and gatherings.
A hearty and flavorful stew featuring tender lamb, a medley of beans, and aromatic spices, reflecting the rich culinary heritage of Botswana. This dish is often slow-cooked to perfection, allowing the flavors to meld beautifully.
A traditional Botswana dish featuring slow-cooked, shredded chicken seasoned with onions and salt, often served with a starchy accompaniment like pap or rice. This version focuses on chicken as the primary protein, distinct from the more common beef seswaa.
A hearty and aromatic stew that balances the richness of lamb with the sweet and tangy notes of dried apricots. This dish is slow-cooked to perfection, allowing the flavors to meld beautifully.
A traditional Egyptian dish featuring rice and meat baked slowly in a clay pot, resulting in tender grains and a flavorful, slightly crispy texture. This recipe enhances the classic method with detailed instructions for optimal results.
A hearty and flavorful lamb goulash, slow-cooked with aromatic spices, tomatoes, and vegetables until the lamb is meltingly tender. This dish is a comforting staple, often served with bread or couscous.
A traditional Fijian feast dish where marinated beef and root vegetables are slow-cooked in an underground oven (mumu) using hot stones, imparting a smoky, tender, and deeply flavorful result. This recipe adapts the mumu method for a conventional oven.
Varenga is a traditional Malagasy dish of slow-cooked, shredded beef that is then crisped up, similar to Mexican carnitas. It's typically made with zebu or beef and is a flavorful accompaniment to rice.
A flavorful and aromatic pork dish marinated in a potent blend of garlic, thyme, and vinegar, then slow-cooked and pan-fried to crispy perfection. This dish is a staple during festive seasons, particularly Christmas, bringing families together.
A classic Moroccan slow-cooked stew featuring tender lamb shoulder, sweet dried apricots, crunchy toasted almonds, and a fragrant blend of warming spices. Traditionally cooked in a tagine pot, this dish offers a beautiful balance of sweet and savory flavors.
Tangia Marrakchia is an iconic Marrakech dish, often called the 'bachelor's stew' due to its simple preparation and slow-cooking method. Tender lamb shoulder is marinated with preserved lemon, smen (a type of aged Moroccan butter), garlic, cumin, and saffron, then slow-cooked for hours in a distinctive clay urn, traditionally in the embers of a hammam (public bath). The result is incredibly tender, flavorful lamb that falls off the bone.
A traditional Marrakech specialty, Tangia is an incredibly simple yet profoundly flavorful slow-cooked lamb dish. Traditionally cooked in the embers of a hammam (public bath) furnace, this recipe adapts it for a home oven, resulting in meltingly tender lamb infused with aromatic spices and preserved lemon.
