stewed
813 dishes.
Sauce feuillepounded potato-leaf sauce with palm oil, peanut and smoked fish, over rice
Sauce gomboSlippery okra sauce with crab or smoked fish
Sauce gouagouassouGarden-egg and tomato sauce simmered with smoked fish or beef
Sauce grainePalm-nut sauce simmered with meat or fish, classic partner to foutou
Sauce kplalaSlippery green leaf sauce, drawn and stretchy, poured over foutou or placali
SauerbratenBeef pot roast marinated in vinegar, sweet-sour raisin gravy.
Sauerkraut soupSour cabbage soup with pork and pearl barley.
SayadiehRed Sea fish over caramelised-onion spiced rice
Seafood chowderCreamy fish and shellfish soup with brown soda bread.
Seasoned riceOne-pot rice cooked with meats and vegetables
Seco de chivoGoat braised with naranjilla and beer, yellow rice alongside
Seco de corderoLamb braised in coriander-chicha sauce with beans and rice
Segedin goulashCreamy paprika pork-and-sauerkraut goulash with dumplings.
Selsko mesovillage-style pork and mushrooms stewed in clay pot
Sept cariSeven vegetable curries served together on a banana leaf with rice
Serobefinely chopped tripe and offal, festive delicacy
Sesame Oil ChickenChicken simmered with ginger, black sesame oil and rice wine until warming and heady
Seven currySeven vegetarian curries with rice served on a folded water lily leaf
Sfiriafried bread-and-cheese balls poached in a white cinnamon chicken sauce
Shakriyehlamb simmered in warm cooked yoghurt, ladled over rice
ShakshoukaEggs poached in a spiced tomato and pepper sauce, eaten from the pan
Shakshukaeggs poached in spiced tomato-pepper sauce; North African Jewish import
Shamu DatshiMushrooms stewed in melted local cheese with chillies, ladled over rice
Sharba libiyalamb, orzo, tomato and dried-mint Ramadan soup, dusted with bzar spice
Shchicabbage or sauerkraut soup, ancient everyday staple
Shirosmooth spiced chickpea-flour stew, everyday and fasting staple
Shiro watsilky spiced chickpea-flour stew, everyday and fasting favorite
Shish barakmeat dumplings simmered in hot yoghurt sauce
Shkmerulichicken fried then simmered in garlicky milk, served in a clay pan
Shorbat freekehsmoked green wheat soup with chicken; Ramadan staple
Shorshe IlishNational hilsa fish cooked in pungent mustard sauce
ShorwaSlow-simmered lamb, potato and bean broth; bread is torn in
SigaOkra and djagatu aubergine stewed in red palm oil with fish or meat
SinigangSour tamarind soup with pork or shrimp and vegetables
Skoudehkariscardamom-spiced rice simmered with lamb and tomato; the national dish
So’o josopyThick soup of pounded beef with rice or noodles and onion-
Edikang ikong
Rich Calabar vegetable soup of pumpkin leaves and waterleaf. Ready in 40 min prep and 1 hr 20 min cooking.…
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Emabhontjisi
Sugar beans stewed soft with onion, served beside sishwala. Ready in 15 minutes prep and 1 hour 30 minutes cooking.…
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Encocado
Fish or shrimp simmered in coconut milk with peppers and coriander. Ready in 30 minutes prep and 35 minutes cooking.…
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Erwtensoep
Thick split-pea soup with smoked sausage, winter skating food. Ready in 25 min prep and 2 hr 30 min cooking.…
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Ewa agoyin
Mashed beans under scorched-pepper palm-oil sauce, scooped with agege bread. Ready in 20 min prep and 2 hr cooking. 6…
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Fakoye
Aromatic jute-leaf and meat stew of the Songhai north, over rice. Ready in 20 min prep and 1 hr 30…
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Fagioli con le cotiche
Bean and pork-rind soup, Christmas tradition. Ready in 30 minutes prep and 2 hours 30 minutes cooking. Serves 6. A…
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Fahsa
Shredded lamb stew seething in stone pot with fenugreek. Ready in 30 min prep and 2 hr 30 min cooking.…
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Faiai Eleni
Tinned herring simmered in coconut cream with onion, ladled over rice. Ready in 10 minutes prep and 20 minutes cooking.…
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Fabada asturiana
White bean stew with chorizo, morcilla and pork. Ready in 20 min prep and 2 hr 30 min cooking. 6…