Baku Kitchen! An independent reference of traditional food

stewed

813 dishes.

NdiwoNdiwogreens relish with tomato, onion and groundnut flourNdizi nyamaNdizi nyamagreen bananas stewed with beef and coconut milkNdoléNdoléBitterleaf simmered with peanuts, shrimp and beef; served with plantains or boboloNew England clam chowderNew England clam chowderCreamy soup of clams, potatoes, and salt porkNgai ngaiNgai ngaiSour hibiscus-leaf sauce simmered with smoked fishNgduulNgduulMangrove clams simmered in coconut milk, esteemed traditional foodNgoundjaNgoundjaPounded cassava leaves stewed with palm oil, peanut butter and fishNgunzaNgunzaPounded cassava leaves stewed with palm oil, groundnut and smoked fishNhedziNhedziwild mushroom soup gathered in the rainy seasonNihariNihariOvernight-simmered beef shank stew with bone marrow, eaten with naanNkhwaniNkhwanipumpkin leaves cooked down with groundnut flourNkuiNkuiSlippery ceremonial soup drawn out from pounded nkui bark and spicesNkwobiNkwobiCow foot in a thick spiced palm-oil emulsion, eaten from wooden bowlsNyembwe chickenNyembwe chickenChicken stewed in palm-nut cream, often with smoked flavours; national dishObaraObarathick stew of meat, root vegetables and often mushroomsOdika sauceOdika sauceMeat or fish stewed with smoky wild-mango-kernel bush chocolateOfada riceOfada riceLocal unpolished rice with spicy green-pepper ayamase stewOfe nsalaOfe nsalaPeppery catfish soup thickened with pounded yam, cooked without palm oilOgbono soupOgbono soupDrawy wild-mango-seed soup with slippery texture, eaten with ebaOil downOil downNational one-pot: breadfruit, callaloo, salted meat in turmeric coconut milkOjjaOjjaeggs scrambled into spicy tomato-pepper sauce, often with merguez or shrimpOlla de carneOlla de carneBeef and root-vegetable soup simmered all dayOmbogaOmbogadried wild spinach rehydrated into a hearty relishOpor AyamOpor AyamGentle coconut-braised chicken served with ketupat at LebaranOr LamOr LamLuang Prabang stew of buffalo, aubergine and numbing chili woodOsbaneOsbanesheep tripe stuffed with liver, rice, chard and herbs, then simmeredOshi palavOshi palavUNESCO-listed pilaf of rice, carrots and meat eaten from one dishOssobucoOssobucobraised veal shanks finished with lemony gremolataPabellón criolloPabellón criolloShredded beef, black beans, rice and fried plantains; national platePaellaPaellaValencian saffron rice cooked flat with rabbit, chicken or seafoodPaila marinaPaila marinaShellfish and fish simmered in briny broth, coastal curePalak PaneerPalak PaneerFresh cheese cubes in pureed spinach gravyPalawPalawTurkmen pilaf of rice, mutton and carrots cooked in kazanPaling in ‘t groenPaling in ‘t groenRiver eel poached in a green sauce of sorrel, chervil and spinach.Palm butterPalm buttermeat or fish simmered in creamy pressed palm-nut sauce, over ricePalm nut soupPalm nut soupRich palm-fruit soup with smoked fish, crab and snails

  • Chorba

    Peppery Ramadan soup of frik wheat or pasta with lamb and coriander. Ready in 25 min prep and 1 hr…

  • Cholent

    Overnight Shabbat stew of beans, barley, potatoes and beef. Ready in 30 min prep and 14 hr cooking. 8 servings.…

  • Chtitha

    Red pepper and tomato stew, most often made with liver, chicken or beans. Ready in 20 min prep and 40…

  • Chraime

    Fish simmered in fiery tomato-pepper sauce; North African Shabbat dish. Ready in 20 min prep and 35 min cooking. 6…

  • Chourbah

    Beef soup with potato, carrot and chilli, taken to break the fast. Ready in 30 minutes prep and 1 hour…

  • Choucroute garnie

    Fermented cabbage braised in wine with sausages, bacon and salted pork. Ready in 20 min prep and 3 hr cooking.…

  • Chupe de camarones

    Arequipa river-shrimp chowder with milk, corn and egg. Ready in 40 min prep and 50 min cooking. 6 servings. A…

  • Coda alla vaccinara

    Oxtail braised for hours with celery, tomato and pine nuts. Ready in 30 min prep and 5 hr cooking. 6…

  • Coddle

    Dublin pot of sausages, bacon, onions, potatoes. Ready in 20 min prep and 1 hr 30 min cooking. 6 servings.…

  • Coto Makassar

    Beef and offal soup thickened with ground peanuts and rice water, eaten with ketupat. Ready in 40 min prep and…