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Baseisei
Baseisei is a Fijian dish made from young taro stem with coconut cream, chili, and citrus. The thin stems of […]
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Bicol Express
Bicol Express(sinilihan) is a spicy coconut stew from the Bicol region of southern Luzon, Philippines. Filipinos living in Manila popularized […]
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Bih Dry Curry
This dish is a Sindhi dry curry with lotus root as the main ingredient. Bih(بیھ) refers to lotus root; it […]
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Breadfruit Gollai Appan
Breadfruit gollai appan(gollai åppan lemmai) is seedless breadfruit(lemmai) stewed in coconut cream. Appan(åppan) means evaporated or dried up; breadfruit is […]
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Brengkes Tempoyak Ikan Patin
Brengkes is a Palembangese dish cooked in banana or similar leaf. The most typical variety uses pangasius catfish(patin) coated in […]
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Cabbage Stewed Tofu
Cabbage stewed tofu(白菜燉豆腐) is a simple dish from northeastern China. Cabbage, tofu, and optional starch noodles are cooked in a […]
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Cheonggukjang Jjigae
Cheonggukjang jjigae(청국장찌개), sometimes just called cheonggukjang, is a Korean stew made with fermented soybeans. Fermented soybeans are partially mashed into […]
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Chickpea Tashrib
Tashrib(تشريب) is stew over flatbread. It is a traditional food of Mesopotamian cuisine, usually made with lamb. This vegan variation […]
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Chu Chi
Chu chi(ฉู่ฉี่), also spelled choo chee, consists of a main ingredient, usually fish or seafood, smothered in curry. It is […]
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Couscous with Stewed Vegetables
Couscous(كسكس) is a type of small, round pasta popular in the Maghreb region of northern Africa. It is part of […]
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Dal Pakwan
Dal pakwan is a dish of stewed legumes with crispy flatbread known as pakwan. It is a traditional Sindhi dish. […]
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Ewa Riro
Ewa riro, or stewed legumes, is a simple Yoruba dish from Nigeria. It is commonly made with black eyed peas, […]
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Fish Paksiw
Fish paksiw(paksiw na isda) is a Filipino dish of fish stewed in vinegar broth. The Tagalog version typically adds vegetables […]
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Fish Pinamalhan
Pinamalhan nga isda is an Ilonggo dish consisting of fish braised in vinegar and soy sauce until the liquid mostly […]
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Frijoles de la Olla
Frijoles de la olla, or clay pot beans, is a traditional Mexican dish popular in central Mexican cuisine and throughout […]
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Ful Medames
Ful medames(فول مدمس) is a fava bean stew popular in Egyptian cuisine. It is a simple dish with ancient origins. […]
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Ginataang Kasag
Ginataang kasag in Hiligaynon, or ginataang alimasag in Tagalog, is crab cooked in coconut milk, a dish popular in Ilonggo […]
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Harira
Harira(الحريرة) is a legume stew from the Maghreb region of northern Africa, particularly Moroccan cuisine and Algerian cuisine. It is […]
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Khoresh Bademjan
Khoresh bademjan(خورش بادمجان) is an eggplant stew from Persian cuisine. Khoresh bademjan is often made with lamb, minced or in […]
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Khua Kling
Khua kling(คั่วกลิ้ง) is a very spicy dry curry from southern Thailand. This vegan adaptation uses minced mushroom as the main […]
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Kimchi Jjigae
Kimchi jjigae(김치찌개) is a hot kimchi stew from Korea. It is a simple, hearty dish and a great way to […]
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Kinunot Na Pagi
Kinunot na pagi is a Bicolano dish made with flaked ray meat cooked with coconut cream, chili, and moringa leaf. […]
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Lablabi
Lablabi(لبلابي) is boiled chickpeas with harissa and other toppings, generally served over dry bread. It is a popular Tunisian dish. […]
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Lagane e Ceci
Lagane with chickpeas, or lagane e ceci, is a rustic pasta dish from southern Italy. It is a very old […]
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Laing
Laing is a spicy dish of taro leaves cooked in coconut milk. Laing comes from the Bicol region of the […]
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Laswa
Laswa is an Ilonggo vegetable stew from the western Visayas region of the Philippines. It typically uses local wild greens […]
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Linutik
Linutik is a coconut cream curry with pumpkin and seafood from Ilonggo cuisine of the Philippines. Recipe Ingredients 4 clove […]
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Octopus Curry
Eke means octopus in the Cook Islands Maori language. Octopus is commonly prepared in a simple coconut curry. Octopus is […]
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Octopus Lu’au
Sometimes called squid luau even though it isn’t actually made with squid, octopus luau(lu’au he’e) is one of the most […]
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Pindang Tempoyak Ikan Patin
Pindang tempoyak ikan patin is a Palembangese preserved durian curry with a variety of pangasius catfish. Pindang is a type […]
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Red Curry
Red curry, or spicy curry(แกงเผ็ด kaeng phed), is a spicy coconut milk-based curry of central Thai cuisine. The red color […]
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Rourou
Rourou is a traditional Fijian dish of young taro leaves stewed in coconut cream. The dish is named after the […]
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Sai Bhaji
Sai bhaji(سائي ڀاڄي) is a common Sindhi curry typically made with chana dal and greens such as spinach, sorrel, fenugreek […]
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Samlo Kakor
Samlo kakor(សម្លកកូរ) or samlor kako is a Khmer stew with a variety of ingredients. The name samlo kakor means ‘stirring […]
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Taro Leaf Gollai
Gollai hagun suni(gollai hågun suni) is the leaf of the red taro(suni) plant cooked in coconut cream, a vegetable dish […]
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Tilmok
Tilmok is a specialty of Bicolano cuisine. As in many dishes from Bicol, coconut plays an important part. Taro leaf […]
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Tinuom
Tinuom is a flavorful, juicy Ilonggo dish from the western Visayas in the Philippines. Ingredients are stewed with flavorful broth […]
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Tteokbokki
Tteokbokki(떡볶이) is a simple Korean rice cake dish with chili sauce. The essential parts are rice cakes called tteok(떡) and […]