Seco de cabrito is a traditional dish that was originally prepared in the north of the country, but nowadays it's also popular in coastal areas. It consists of goat meat that's cooked with hot peppers, peas, carrots, and cilantro sauce. The list of ingredients also includes onions, cumin, garlic, oregano, oil, and seasonings. The meat is fried, then cooked with the other ingredients until the sauce becomes thick. Once done, seco de cabrito is traditionally served with rice, beans, and boiled cassava as a one-dish meal. This dish is often prepared for festive events such as family celebrations, and it can also be reheated and served the next day.
Phanaeng curry is a variety of Thai curry that is characterized by a thick texture and salty-sweet peanut flavor. It consists of meat that is stewed with coconut milk, panang curry paste, makrut lime leaves, fish sauce, and palm sugar. The meat used in phanaeng curry is usually beef, chicken, duck, or pork, and the dish traditionally does not include any vegetables. The name of the dish is derived from the word panang, meaning cross, which refers to the ancient way of preparing chicken with its legs crossed and set in an upright position. Though the origins of phanaeng curry are somewhat murky, it is often associated with the Malaysian state of Penang, but there is little evidence to support this claim. However, the earliest known recipe is found in Maawm Sohm Jeen’s book Tam Raa Gap Khao, dating back to 1890. Once finished, the curry is garnished with thinly sliced makrut lime leaves and Thai spur chili slices, and a bit of coconut milk can be poured over the curry.
Hünkar beğendi is a traditional dish consisting of a flavorful lamb stew that is served on top of a creamy roasted eggplant purée. The purée is often thickened with milk and cheese, while the whole dish is sometimes topped with a tomato-based sauce or garnished with freshly chopped parsley. It is believed that the dish is native to Istanbul and was first prepared for the wife of Napoleon III in the late 19th century.
Probably the best known of all Indian dishes, murgh makhani, internationally referred to as butter chicken, is a staple dish at most Indian restaurants. The dish originated in Delhi during the 1950s, when a man named Kundan Lal Gujral opened his restaurant called Moti Mahal. The restaurant's cooks combined leftover marinade juices with tomatoes and butter, and then stewed the tandoor-cooked chicken in it, without even knowing that they have accidentally stumbled upon one of the most loved dishes ever and a future international delicacy. Moti Mahal became one of Delhi's attractions, and soon after, butter chicken spread throughout the world. With a combination of roasted meat, plenty of spices, a rich gravy made with cream, tomatoes, and butter, this dish is best accompanied by naan bread and garnished with even more butter, coriander, or green chilis.
Japanese-style curry known as karē is one of the most popular dishes in the country. It started gaining popularity in Japan during the Meiji period (1868-1912), when the British introduced it to the country. During its early years, karē with rice was an expensive, gourmet dish reserved only for the wealthy. Compared to Indian curries, karē is less spicy, sweeter, darker, and usually thicker, which is thanks to the addition of flour or roux. There are three main version of karē in Japan - karē raisu (curry over rice), karē udon (curry over noodles), and karē -pan (a pastry filled with curry). The most popular variety, is, as expected, karē raisu, which is usually served with fukujinzuke pickles or Japanese scallions on the side. Today, karē is so popular in Japan that it can be called a true national dish.
Originating from India's Moghul cuisine, shahi paneer is a cheese curry that is prepared with paneer cheese, onions, cashews, and a rich, spicy tomato-cream sauce. The dish is typically accompanied by Indian breads such as naan, roti, or puri. Often referred to as the Royal paneer, traditionally, it is prepared during special occasions and festivities as a vegetarian main course. Rich, hearty, and nutritious, shahi paneer is commonly garnished with coriander leaves.
Gulai is a spicy Indonesian dish resembling a stew or a thick soup. Because of its appearance and taste, it is often dubbed as the Indonesian curry. Any meat variety can be the main ingredient in gulai, as well as offal, seafood, or vegetables. The ingredients are cooked in a combination of coconut milk and spices until the sauce achieves a thick consistency. Gulai originated in Sumatra, most likely under Indian culinary influence, but nowadays it is enjoyed everywhere in Indonesia. The dish can be found at Indonesian hawker centers and traditional restaurants. The most common side dish served alongside gulai is steamed rice.
Wat is the national dish of Ethiopia (and also popular in Eritrea, where it's known as tsebhi), a spicy stew made with berbere - a spice blend usually consisting of very hot chili peppers, garlic, ginger, rue, basil, ajwain, nigella, and fenugreek, all of them sold in markets and ground together in a mortar using a pestle. It is the most popular dish in these two countries and can be made with beef, chicken, lamb, lentils, vegetables, or fish. Pork is never used due to religious reasons. In Ethiopia and Eritrea, nothing gets wasted, so every possible cut of meat is used in the wats, either fresh or dried, from fine cuts to organs. In the past, women were judged on the basis of their wat cooking skills, and those who made the best ones were the most respected by their neighbors and husbands. Wat begins with onions, used for sweetening and thickening the stew, followed by berbere, water, tomato sauce, and meat or vegetables, slowly cooked to perfection.
Khoresh is a Persian term describing a wide range of Iranian stews prepared by slowly simmering meat, vegetables, legumes, and aromatic spices into richly flavored dishes that are always served with rice. The word itself simply means “stew” in Persian, and it encompasses some of the most iconic meals of Iranian cuisine, including khoresh gheimeh with split peas and dried lime, khoresh fesenjan with ground walnuts and pomegranate molasses, and khoresh bademjan with eggplant and tomatoes. Each type of khoresh has a distinct character shaped by regional preferences, seasonal produce, and family recipes passed down over generations. The core technique behind khoresh involves layering flavor gradually. Onions are typically sautéed first, followed by meat (commonly lamb, beef, or poultry) which is browned to develop depth. Spices like turmeric, cinnamon, and black pepper are added early, while ingredients such as dried limes, fresh herbs, or tomato paste contribute their own nuances as the stew simmers. This slow cooking allows the sauce to thicken naturally and the meat to become tender without falling apart. Many khoresh recipes are finished with a sour component, like dried lime, lemon juice, or pomegranate, that balances the richness and gives the dish its distinctive taste. Khoresh is always paired with chelo, the carefully prepared Persian rice with separated grains, sometimes finished with saffron and accompanied by flatbreads and fresh herbs. The combination of fragrant stew and fluffy rice forms the heart of a typical Iranian meal. Whether the khoresh features vegetables like okra, squash, or eggplant, or rich combinations like fesenjan’s sweet-sour walnut sauce, the final dish is designed to be eaten communally, inviting diners to savor small bites with rice and side dishes. The concept of khoresh reflects Iran’s long history of regional cooking and culinary exchange. Each province has developed its own signature stews based on what grows locally and the influences of neighboring cultures. In Isfahan, you find the celebrated khoresh mast with lamb and yogurt. In Gilan, khoresh aloo esfahani uses prunes and lamb. While the basic approach remains consistent, the variety of vegetables, legumes, and flavorings has made khoresh a category with remarkable breadth.
Moqueca Baiana is a seafood stew originating from the Brazilian state of Bahia, hence the word Baiana in its name. It consists of white fish, shrimps, or other seafood combined with coconut milk, dendê oil, lime juice, and various vegetables such as red and yellow peppers, tomatoes, spring onions, garlic, onions, and sometimes ginger. When done, the dish is typically garnished with chopped coriander, then served with rice and farofa. This seafood stew was originally prepared by the native people of Brazil. Over time, new elements were added to the stew, such as coconut milk, which was first introduced to Brazil by Portuguese colonists, and palm oil, which was brought over to the country by African slaves.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot,
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For the “Top 100 Stews in the World” list until April 15, 2026, 43,953 ratings were recorded, of which 25,352 were recognized by the system as legitimate.
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instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.
