An easy and delicious Brazilian dish of chicken and prawns braised in coconut milk. Dried shrimp, garlic, ginger and crushed cashews add extra crunch and flavour to this recipe.
Chicken stews are perfect for when you want something hearty, comforting, and they’re even better the next day. Make a bit extra to freeze for a rainy day.
This variety combines a large number of greens – typically turnips, mustard greens, and spinach.
Seafood-based gumbo generally has shrimp, crab meat, and sometimes oysters. Andouille sausage is often added to both meat and seafood gumbos to provide piquancy, substance, and an additional layer of flavour to the dish.
This Chicken Afritada is unmistakably a Filipino dish. It has a savoury tomato base sauce and cooked with vegetables such as capsicum (bell pepper), potatoes and green peas.
Chilli Verde (chili verde or green chili) is a moderately to extremely spicy New Mexican cuisine stew or sauce usually made from chunks of pork that have been slow-cooked in chicken broth, garlic, tomatillos, and roasted green chillies.
Though typical of Peruvian cuisine, Arequipa’s adobo de chancho is quite different from the other adobos in the world. The arequipeño dish is a soupy pork stew, slow-simmered with chicha de jora, chilli, garlic, onions, oregano, and cumin.
Nicely browned chicken breasts cooked with kidney beans, in a spiced onion, yoghurt, and tomato sauce.
Matoke is one of the traditional main dishes in Uganda and can be made with or with the meat.
This Cocido Madrileño is named for the province of Madrid, where it originated. Spanish stews have lots of flavour and include meats, sausage and chickpeas. Be sure to allow enough time to soak the chickpeas overnight and to simmer the stew until the meat is soft. This dish is actually two courses – soup and a main dish.