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Stew is a hearty dish that will keep you warm on a chilly winter day. A bowl of traditional stew can keep you warm, but the comforting qualities of a well made stew extend beyond just keeping you warm. It's all about the succulent bits of meat and veggies amidst a rich, gravy.
Stews have been made for thousands of years, with evidence of their existence dating back to the Jōmon period in Japan. Here are some highlights of the history of stews:
Archaeological evidence suggests that people have been boiling food together for at least 7,000–8,000 years. Amazonian tribes would boil turtle entrails and other ingredients in turtle shells.
Keep a few stew recipes handy to demonstrate your culinary prowess in the simplest way possible. Here are some global stew recipes that will wow everyone.
Phanaeng Curry
Thai curry, known as phanaeng curry, is distinguished by its thick consistency and salty-sweet peanut taste. It comprises meat stewed with fish sauce, palm sugar, makrut lime leaves, panang curry paste, and coconut milk. Traditionally, phanaeng curry is made without any vegetables and typically consists of chicken, duck, or pork.
Shakriyeh
Lamb is cooked in a zesty yoghurt-based sauce to make Shakriyeh, a traditional Syrian stew. After the meat is cooked with onions and garlic, it is mixed with a silky yoghurt sauce spiced with cloves or cinnamon. It is a common dish for special occasions and family get-togethers, usually eaten with bulgur or over rice. A hearty, flavourful dish in Syrian cooking, shakriyeh is made with tender meat in a rich, creamy sauce.
Kari Ayam
Kari ayam is a popular chicken curry in Malaysia and Indonesia. Star anise, cinnamon, curry, pandan, lemongrass, chillies, cumin, turmeric, and fennel are added to chicken pieces onions, garlic, ginger, ghee, tomatoes, and coconut milk. Kari ayam is usually made in a clay pot in Malaysia. The dish can be topped with fresh coriander and lime juice before serving. It is suggested that it be served over rice.
Karē
One of the most well-liked stews in Japan is karē. When the British brought it to Japan during the Meiji period (1868–1912), it began to acquire traction there. Initially, karē with rice was a pricey, upscale dish exclusively served to the elite. Karē is typically thicker, sweeter, darker, and less spicy than Indian curries or stews. In Japan, there are three basic types of karē: curry over rice (karē raisu), curry over noodles (karē udon), and curry-filled pastry (karē pan).
Pozole
A Mexican soupy and fragrant one-bowl stew, pozole, is typically served to large gatherings for holidays, weddings, and birthday celebrations. Its primary component is hominy, also known as nixtamal, a big dried maize kernel softened by pre-cooking it in an alkaline solution. Depending on the area, the dish may contain various herbs, spices, and meats, including chicken, pork, or shellfish.
Hünkar Beğendi
A typical Turkish stew meal, Hünkar beğendi, consists of a flavourful lamb stew served over a purée of roasted eggplant. The whole dish is occasionally topped with a tomato-based sauce or adorned with freshly chopped parsley, and the purée is frequently thickened with milk and cheese. The meal is considered indigenous to Istanbul and was initially made for Napoleon III's wife in the late 1800s.
Kokotxas
Kokotxas, which are gelatinous fish heads, are an important part of oftraditional Basque cuisine. Kokotxas often originate from the hake or cod's flamboyant cheeks, the lower portion of the chin. Occasionally, the dish is served in a sauce made with flour, olive oil, garlic, and white wine. Serving kokotxas in salsa verde sauce, made with flour, fish stock, olive oil, garlic, and finely chopped parsley, is a more conventional method. The kokotxas are tossed with the sauce after being gently fried in a clay casserole pot. To soak up the sauce, it is advised to serve the dish with crusty bread on the side.
Moqueca
Fish or prawns (or both) are blended with palm oil, coconut milk or olive oil to make moqueca, a seafood stew. Traditionally served over rice, the dish is cooked with fresh herbs and vegetables in traditional clay pots. Slave traders from Africa brought palm oil to Brazilian cuisine, while the Portuguese brought coconuts to the nation, which led to its invention three centuries ago. Traditionally, the dish is served with rice, pirão, or farofa and topped with freshly chopped cilantro.
