Peanut Stew

Peanut Stew Authentic Angolan Style

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Peanut stew is a common dish throughout West Africa. They call peanuts “groundnuts” because they are “nuts” that grow in the ground. This authentic Angolan version of the peanut stew is among the very best to come out of Africa.

Peanut Stew

(Photo Attributed to Author: Joe Loong)

Angolan Peanut Stew Recipe-

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Creole Fish Stew

Stewed Creole Fish Saint Lucian Style

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Stewed Creole Fish can be found throughout the Caribbean Islands in a number of variations. This Saint Lucian Stewed Creole Fish is, however, unique to the little country, with big, robust, spicy flavor.

Stewed Creole Fish

(Photo Attributed to Author: muffin, from Worcester, UK)

Stewed Creole Fish Saint Lucian Style Recipe-

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Andorran Escudella

Escudella Traditional Andorran Style

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Andorran Escudella is a national favorite in this small country. Escudella originated among the
Catalan people, and some historians claim it to be the first referenced soup in Europe. Andorrans adopted the basic stew recipe and modified it more to their favorite tastes and ingredients. For as long as modern day natives can remember, Andorran escudella has been a revered “special occasion” dish, traditionally served on Christmas.

Andorran Escudella

(Photo Attributed to Author: Tamorlan)

Very rich, filling and fatty, it features several different meats and animal parts. Some variations include meatballs. Always, however, it is spiced with parsley and garlic – lots of garlic. Andorran escudella also contains plenty of vegetables, which may vary depending on the season. Cabbage, carrots, celery, parsnips and potatoes are common ingredients. It can be served as a soup, or boiled down to more of a stew consistency. Sometimes Andorran escudella is served ladled over a bed of rice in a deep bowl. This recipe calls for rice – and pasta – as inclusive ingredients.

Authentic Andorran Escudella Recipe-

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Ghanaian Chicken Groundnut Soup

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Many West African countries have peanut soup recipes in their traditional cuisines. They call the peanut a “groundnut” because it is a “nut” that grows in the ground. This Ghanaian Chicken Groundnut Soup recipe is a national favorite in my wife’s native country of Ghana. And trust me, it is delicious and comforting.

Ghanaian Chicken Groundnut Soup (Photo Attributed to Author: Londonsista)

Ghanaian Chicken Groundnut Soup Recipe-

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Callaloo Soup

Callaloo Soup Saint Lucian Style

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Callaloo soup is immensely popular in Saint Lucia, as well as many other Caribbean countries. A wonderfully tasty “comfort food”, you will find callaloo soup on the menu in many restaurants, as well as being served at home, prepared from scratch. There are two main ingredients. One is the Caribbean strain of greens that we in the West would call spinach – callaloo leaves. The other is okra – or “okro” as it is often called in the Caribbean.

Callaloo Soup

(Photo Attributed to Author: tak.wing)

Okro was introduced to Saint Lucia, as well as many other isles in the region, centuries ago by Africans, where it has been indigenous for millennia. Since Africans call the vegetable “okro”, that name has stuck with it where it wound up being transplanted.

There are many variations on this delightful soup, mostly having to do with what else goes into it. Always it is mainly callaloo and okro, but it can have either meat or seafood in it as well. Garnishes will differ, also. Some like avocado slices with it, some prefer to add various degrees of hot peppers. Some people put slices of uncooked tomatoes in each serving.

This recipe is a version traditional to Saint Lucia, with crab meat, corned beef, and hot peppers. The peppers are optional, if you don’t like hot, spicy foods.

Saint Lucian Callaloo Soup Recipe-

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Māori Boil Up New Zealand Style

Māori Boilup New Zealand Style

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Māori Boilup, New Zealand Style, is another creation of the Polynesians who first migrated to and populated New Zealand. You can use almost any kind of meat you like. Typical veggies are kumara (sweet potato), watercress, potatoes, carrots, and cabbage. But here again, you can vary the ingredients and still create a real, authentic, and tasty New Zealand Māori Boilup.

Māori Boilup New Zealand Style

(Photo Attributed to Author: Matyas Havel)

Traditionally this meal is cooked in the hāngi. The hāngi is a kind of earth-oven, with heated rocks in a pit cooking the foods, wrapped in leaves and covered with soil. This was and still is a favored way of preparing food by the Polynesians who became the first “indigenous” natives of the majestic island of New Zealand. This New Zealand Māori Boil Up recipe can be made in a regular modern kitchen, however. For a post on how to build and cook with a traditional hāngi, click here.

Māori Boilup New Zealand Style Recipe-

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Colombian Sancocho Trifásico

Colombian Sancocho Trifásico

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Colombian Sancocho Trifásico is a hearty, thick stew featuring meat, root vegetables, herbs and special spices. This Sancocho Trifásico stew has all of that, but includes three different meats (“Trifásico”). If you want a true, satisfying, and filling “meal in one” dish, Colombian Sancocho Trifásico is just what you are looking for.

Colombian Sancocho Trifásico

(Photo Attributed to Author: Jdvillalobos)

Colombian Sancocho Trifásico Recipe-

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