International Stew Ideas

A friend of mine posted something similar to this on Facebook and I thought it was a simple, brilliant, idea-generator for creating inventive stews. Once you’ve got the basic savory ingredients for a stew (onion + meat/protein + broth), play with the following combinations.

Note: Vegetarian and vegan meat substitutions: cubes of tofu, slices of seitan, tempeh cubes, cooked beans or split peas. 

BOLIVIA—(seitan instead of the traditional beef) cooked quinoa, chunks of acorn or butternut squash, bell pepper, oregano, cumin, pepper flakes

BRAZIL—black beans, chopped tomatoes, kale, oregano, parsley, bay leaves, sliced (meat or veggie) sausages

CHINA—shiitake mushrooms, fresh ginger, shallots, water chestnuts, green beans, tamari, toasted sesame oil, chili pepper flakes, sliced carrots (Chinese rice wine in broth)

FRANCE—red wine, herbs d’provence, saffron, parsley, thyme, marjoram, bay, sage, tarragon, nutmeg, garlic, mushrooms

GHANA—peanut butter, red/green chilies, thyme, garlic, onions, ginger, peppers, curry, basil, nutmeg, sumbala, tetrapleura tetraptera (prekese) and bay leaf, cubed sweet potatoes, tomato paste

HAWAI’I—fresh ginger, sesame butter (tahini), tamari, chili sauce, lots of chopped kale

HUNGARY—paprikas (smoked, hot, bittersweet, sweet), black pepper…finished with sour cream

INDIA—ginger, cumin, coriander, paprika, cayenne, cardamom, cloves, cinnamon, bay leaves, fresh peppers…finished with yogurt

IRAN—raisins, walnuts, extra virgin olive oil, cardamom, allspice, saffron, lime zest, pomegranate molasses

IRELAND—Guinness, carrots, potatoes, savoy cabbage, tomato sauce, caraway, parsley, sage, rosemary, thyme, powdered mustard

ITALY—red bell peppers, cannellini beans, basil, extra virgin olive oil, red wine, lemon juice

JAPAN—mirin, tamari, toasted sesame oil, chili oil, chopped wakame, shiitake mushrooms, scallions, enoki mushrooms

INDONESIA—coconut milk, cumin, coriander, ginger, green beans, carrots, lime juice

JEWISH NY—celery, carrots, parsnip, parsley, dill

MEXICO—anise, coriander, cumin, thyme, allspice, oregano, clove, chili peppers, raisins, ground almonds, Mexican chocolate

MOROCCO—Moroccan dry-cured olives, harissa, cumin, saffron, ras al hanout (roasted cumin, ginger, peppercorn, chili peppers, cinnamon, cardamom, clove, coriander, paprika, fenugreek, turmeric, saffron, dried rose petals)

NEPAL—cumin, bay leaves, turmeric, coriander, tomato, cilantro

PALESTINE—cinnamon, cardamom, ginger

REPUBLIC OF GEORGIA—kalamata olives, walnuts, cinnamon, coriander, paprika, cayenne, tarragon, clove, cilantro

SOUTHEAST ASIA—coconut milk, fish sauce, shrimp paste, lime juice, rice vinegar, Thai basil, cilantro, galangal, lemongrass, shallots, kaffir lime leaves, tamarind, garlic, five-spice powder, curry powder, cumin, turmeric, chili peppers

SPAIN—cubed potatoes, saffron, bay leaves, parsley, capers, extra virgin olive oil