Ostrich stew is a stew prepared using ostrich meat as a primary ingredient. [1] It is a part of South African cuisine, [1] [2] and is served in many places and restaurants in Oudtshoorn, South Africa. [3] The meat can be diced into cubes, [4] and leg meat from the ostrich is sometimes used. [5] Additional ingredients can include vegetables such as onion, celery, carrots, tomatoes, soup stock and wine. [4] [5]
Biltong is a form of dried, cured meat which originated in Southern African countries. Various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu. The cut may also vary being either fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is related to beef jerky; both are spiced, dried meats; however the typical ingredients, taste, and production processes may differ.
Gumbo is a hearty stew popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly flavored stock, meat or shellfish, a thickener, and the Creole "holy trinity" ― celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder.
Bosnian pot is a Bosnian stew, a culinary speciality appreciated for its rich taste and flexibility. Recipes for Bosanski lonac vary greatly according to personal and regional preference, but the main ingredients generally include chunked meat and vegetables. Mixed meats may be used in the dish. It has been described as a national dish of Bosnia.
Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients.
African cuisine is a staple of the continent's culture, and its history is entwined with the story of the native people of Africa. The foods that native Africans eat have been influenced by their religions, as well as by their climates and lifestyles. The first Africans to inhabit the continent were hunter-gatherers who ate what they could find in nature. As agriculture became more common in Africa, so did agriculture-based diets.
In South Africa, a potjiekos, literally translated "small-pot food", is a dish prepared outdoors. It is traditionally cooked in a round, cast iron, three-legged cauldron, the potjie, descended from the Dutch oven brought from the Netherlands to South Africa in the 17th century and found in the homes and villages of people throughout southern Africa. The pot is heated using small amounts of wood or charcoal or, if fuel is scarce, twisted grass or even dried animal dung.
Waterblommetjiebredie is a stew. The name comes from the Afrikaans language and literally means 'little water flowers stew'. It is made of meat, typically lamb, stewed together with the waterblommetjies which are found in the dams and marshes of the Western Cape of South Africa. The buds of Aponogeton distachyos are usually ready to be picked in the southern midwinter months of July and August, leading to their use in winter stews such as waterblommetjiebredie.
Kofta is a family of meatball or meatloaf dishes found in Balkan, Middle Eastern, North African, South Caucasian, South Asian and Central Asian cuisines. In the simplest form, koftas consist of balls of minced meat – usually beef, chicken, pork, lamb or mutton, or a mixture – mixed with spices and sometimes other ingredients. The earliest known recipes are found in early Arab cookbooks and call for ground lamb.
Harissa is a hot chili pepper paste, native to the Maghreb. The main ingredients are roasted red peppers, Baklouti peppers (بقلوطي), spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors. Rose harissa, made with rose petals, is also made.
Palm nut soup or banga is a soup made from palm fruit and it is common in the Ghanaian, Nigerian, Democratic Republic of Congo and Ivorian communities. The soup is made from a palm cream or palm nut base. The palm cream is combined with flavorful marinated meats, smoked dried fish, and aromatics to create a rich, deeply flavored soup that can be eaten with starch, fufu, omotuo, banku, fonio, or rice. Palm oil is very significant to Nigerian, Ghanaian and other West and Central African cuisine.
Corn stew is a stew prepared with corn (maize) as a primary ingredient. Many variations exist in ingredient usage and in methods of preparation. Corn stew is a dish in several cuisines of the world. Mazamorra is an historically old corn stew dish in South America that is prepared using simple ingredients, and is a dish in several other cuisines.
Rabbit stew, also referred to as hare stew when hare is used, is a stew prepared using rabbit meat as a main ingredient. Stuffat Tal-Fenek, a variation of rabbit stew, is the national dish of Malta. Other traditional regional preparations of the dish exist, such as Coniglio all'ischitana on the island of Ischia, German Hasenpfeffer and jugged hare in Great Britain and France. Hare stew dates back to at least the 14th century, and was published in The Forme of Cury during this time as a recipe for stewed hare. Rabbit stew is a traditional dish of the Algonquin people and is also a part of the cuisine of the Greek islands. Hare stew was commercially manufactured and canned circa the early 1900s in western France and eastern Germany.
Coconut soup is a fruit soup prepared using coconut milk or coconut fruit as a main ingredient. Many varieties of coconut soups exist in the world, including ginataan, laksa, sayur lodeh, soto, and tom kha kai, and myriad ingredients are used. They can be served hot or cold. While most coconut soups are savoury dishes, some varieties—such as binignit and kolak—are sweet dessert soups.
Stew peas is a Jamaican stew prepared using coconut milk, beans and salted meat. It is a common dish in Jamaica.
Tchaka or Chaka is a Haitian stew made from hominy, beans, pumpkin (joumou), and meat. It is used as an offering to the loa in Haitian Vodou. The nutritious soup is also associated with festivities and family time.
