Curry is a dish with a sauce or gravy seasoned with spices, mainly derived from the interchange of Indian cuisine with European taste in food, starting with the Portuguese, followed by the Dutch and British, and then thoroughly internationalised. Many dishes that would be described as curries in English are found in the native cuisines of countries in Southeast Asia and East Asia.
Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep.
Offal, also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude skeletal muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.
Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients.
Kare-kare is a Philippine stew that features a thick savory peanut sauce. It is generally made from a base of stewed oxtail, beef tripe, pork hocks, calves' feet, pig's feet or trotters, various cuts of pork, beef stew meat, and occasionally offal. Vegetables, such as eggplant, Chinese cabbage, or other greens, daikon, green beans, okra, and asparagus beans, are added. The stew is flavored with ground roasted peanuts or peanut butter, onions, and garlic. It is colored with annatto and can be thickened with toasted or plain ground rice. Variations of kare-kare can be made with seafood, such as prawns, squid, and mussels, or exclusively from vegetables.
Oxtail is the culinary name for the tail of cattle. While the word once meant only the tail of an ox, today it can also refer to the tails of other cattle. An oxtail typically weighs around 3.5 kilograms and is skinned and cut into shorter lengths for sale.
Peanut stew or groundnut stew, also known as maafe, sauce d'arachide (French) or tigadèguèna is a stew that is a staple food in Western Africa. While maafe is a dish from Senegal, tigadéguéna originates from the Mandinka and Bambara people of Mali.
Oxtail soup is a soup made with beef tails. The use of the word "ox" in this context is a legacy of nomenclature; no specialized stock of beef animals are used and tails may come from bovines other than oxen. Different versions of oxtail soup exist: an ethnic dish of the American South which traces its lineage back to the pre-revolutionary war era; Korean; Chinese; a fried/barbecued oxtail combined with a soup variation which is a popular dish in Indonesia, where it is called sop buntut; and a thick, rich, gravy-like soup popular in the United Kingdom since the 18th century. Creole oxtail soup is made from a tomato base with oxtails, potatoes, green beans, corn, mirepoix, garlic, and herbs and spices.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Carinderia is a common type of eatery in the Philippines that serves affordable and locally-inspired dishes. These food establishments, also known as turo-turo, play a significant role in Filipino cuisine and provide a convenient and economical dining option for people from all walks of life.
Basotho cuisine features African traditions and British influence. Lesotho is surrounded by South Africa and it shares culinary practices with its neighbor.
The Eurasian cuisine of Singapore and Malaysia is a type of fusion cuisine.
Balbacua, also spelled balbakwa or balbakoa, is a Filipino beef stew made from beef, collagen-rich beef parts, and various spices cooked for several hours until very tender. It is typically served with white rice or misua or miki noodles. It originates from the Visayan regions of the Visayas and Mindanao islands.
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature, allowing flavours to mingle.
Cow's trotters are the feet of cattle. The cuts are used in various dishes around the world, especially in Asian, African, French, and the Caribbean cuisine. Latin American cuisine also uses cow's trotters for several traditional dishes.
Callos a la Madrileña is a stewed tripe dish, cooked slowly for hours over low heat, that is a speciality of Spanish cuisine associated with the city of Madrid. Traditionally pig or cow tripe was used but modern recipes use lamb or even cod. It includes pig snout and trotters, black pudding, sausage, ham, and soup vegetables like carrots and onions. When prepared correctly the broth is rich in gelatin and the tripe becomes very tender after the slow cooking process. The tripe can be browned before the cooking liquid is added, with trotter's, oxtails and other ingredients for the soup like ham, chorizo and smoked paprika. It is common to serve this stew with the morcilla blood sausage, a tapas dish typical of the region of Castile and León.
Dombolo,, is a traditional South African steamed bread. It is a popular staple food in many homes within South Africa. The bread is prepared in a container in a pot of boiling water. It differs from the traditional dumpling in that it is prepared using yeast instead of baking powder. There are different variations of the dish around South Africa. In the Zulu culture, dombolo is cooked on top of a stew rather than on its own in a separate pot. That variation of the steamed bread is known amongst the Zulus as uJeqe. Dombolo is often consumed with different kinds of side dishes such as chicken stew, beef stew, oxtail stew, lamb stew, or tripe.
