Question: What country puts curry in a stew named watt
About the article "Curry", section "Curry in South Africa and a few other".

Candidate passages:
  Baeckeoffe, a potato stew from Alsace;  Barbacoa, a meat stew from Mexico;  Beef Stroganoff, a stew with beef from Russia  Bigos, a traditional stew in Polish cuisine;  Birria, a goat stew from Mexico;  Bo Kho, (Vietnamese: bò kho), a beef stew in rich seasonings, served with bread, noodle or plain rice from Vietnam;  Bollito Misto, consisting of beef, veal, and pork simmered in an aromatic vegetable broth from Italy;  Bourguignon, a French dish of beef stewed in red burgundy wine;  Booyah, an American meat stew;  Bouillabaisse, a fish stew from Provence;  Brunswick stew, from Virginia and the Carolinas;  Burgoo, a Kentuckian stew;  Caldeirada, a fish stew from Portugal;  Carbonade flamande, a traditional Belgian beef and onion stew made with Belgian beer;  Carnitas, a pork meat stew from Michoacán, Mexico;  Cassoulet, a French bean stew;  Cawl, a Welsh stew,  Chakapuli, a Georgian stew made with lamp chops, coriander and tarragon leaves and white wine  Chanakhi, a Georgian lamb stew with tomatoes, aubergines, potatoes, greens and garlic  Charquican, a Chilean dish;  Chankonabe, a Japanese dish flavoured with soy sauce or miso.
Chankonabe is traditionally eaten by sumo wrestlers;  Chicken stew, whole chicken and seasonings;  Chicken paprikash, chicken stew with paprika;  Chili con carne, Mexican meat and bean stew;  Chili sin carne, a meatless American adaptation of the Mexican dish;  Chilorio, a pork stew from Sinaloa, Mexico;  Cincinnati chili, chili developed by Greek immigrants in the Cincinnati area;  Cholent, a slow-cooked Jewish dish eaten on the Shabbat;  Chorba (also spelt "Shorba"), a stew like soup dish found in various Middle Eastern, Central Asian, South Asian and European cuisines;  Cochinita pibil, an orange color pork stew from Yucatán, Mexico;  Cotriade, a fish stew from Brittany;  Cozido, a traditional Portuguese stew.
In Spain, it is called "cocido";  Cream stew, a yōshoku Japanese white stew;  Crow stew, a sour cream-based stew made with crow meat, popular in the United States during the Great Depression;  Daal, the Indian legume stew that has many varieties, a staple food throughout Asia;  Daube, a French stew made with cubed beef braised in wine, vegetables, garlic, and herbs;  Dinuguan, pork blood stew from the Philippines;  Ewedu, vegetable stew from Nigeria  Eintopf, ("one pot") a German stew that includes a vast number of unlimited ingredients.
Fabada Asturiana, an asturian bean and meat stew;  Feijoada, Brazilian or Portuguese bean stew;  Fårikål, traditional Norwegian stew with lamb or mutton and white cabbage;  Főzelék, a thick Hungarian vegetable dish;  Gaisburger Marsch, a German dish of stewed beef served with Spätzle and potatoes;  Gheimeh, an Iranian stew with cubed lamb and yellow split peas;  Ghormeh Sabzi, an Iranian stew with green herbs, dried limes, beans and meat;  Goulash, a Hungarian meat stew with paprika;  Gumbo, a Louisiana creole dish;  Hachee, a Dutch type of stew with wine or vinegar.
Haleem, a Pakistani lentil and beef stew;  Hasenpfeffer, a sour, marinated rabbit stew from Germany;  Hayashi rice, a Japanese dish of beef, onions and mushrooms in red wine and demi-glace sauce, served with rice;  Irish stew, made with lamb or mutton, potato, onion and parsley  Ishtu, a curry in Kerala, India made from chicken or mutton, potato, and coconut milk;  Istrian Stew or yota, or jota, a dish popular in Croatian and Slovenian Istra and NE Italy;  I-tal Stew, a Rastafarian vegan dish of mostly Caribbean root vegetables and spices;  Jjigae, a diverse range of Korean stews;  Kalops, a traditional Swedish beef stew, with onions and carrots, served with potatoes and pickled beets;  Kare-kare, stewed beef or oxtail and vegetables in peanut sauce from the Philippines;  Karelian hot pot, from the region of Karelia in eastern Finland;  Khash, a stew from Armenia and Georgia; it is known as "Paça Çorbası ("Soup of Feet" in Turkish) in Turkey.
Devil's curry (also known as curry debal in Kristang or curry devil) is a very spicy curry flavoured with candlenuts, galangal and vinegar from the Eurasian Kristang ("Cristão") culinary tradition in Singapore and Malacca, Malaysia.
It is often served during Christmas and on other special occasions.
Kristang cuisine blends the cuisines of Southeast Asia with a western-style cuisine inherited from Portuguese colonial rulers.
Other popular Kristang dishes include curry feng, (a beef stew), and sugee cake. 
The cuisine of the Minangkabau people is commonly called "Padang" cuisine.
Padang restaurants are common throughout the country and are famous for their spicy food.
Padang food is usually cooked once per day, and all customers choose from those dishes, which are left out on display until no food is left.
It is served in small portions of various dishes, but constituting, with rice, a complete meal.
Customers take – and pay for – only what they want from this array of dishes.
The best known Padang dish is rendang, a spicy meat stew.
"soto Padang" (crispy beef in spicy soup) is local residents' breakfast favorite, meanwhile "sate" (beef satay in curry sauce served with ketupat) is a treat in the evening. 
 in South Africa and a few other.
African curries, Cape Malay curries and Natal curries including the Traditional Natal Curry, the Durban curry, the Bunny chow and Roti Rolls.
The history of South African curries go back as far as 250 years ago when the first Indians arrived on the shores of the Natal Colony, well before the boom of British Curries.
Durban has the largest single population of Indians outside of India and as a result have been developing traditional Natal curries ever since.
Natal curries are mostly based on South Indian dishes and mostly consist of simple spiced lamb and chicken dishes (with large amounts of ghee and oils) to very complex and elaborate seafood, chicken and lamb specialities (the chicken and prawn curry is a Natal favourite).
European recipes have also evolved alongside Indian South African curries.
European versions use mainly traditional recipes with the addition of red wine, milk, cream, vanilla or butter instead of ghee.
The famous Bunny chow, a South African standard, has spread in popularity throughout the country, into other southern African countries and countries with large South African immigrant populations.
It consists of either lamb, chicken or bean curry poured into a tunnelled out loaf of bread to be eaten with one's fingers.
The roti roll is another classic take-away curry that could either be a curry in a very flat roti bread (similar to a kebab bread) or the classic "Chip, cheese and curry" roll which basically consists of fried chips with melted cheese and the gravy of your favourite curry rolled into a roti roll.
 Fiji, Samoa, and Tonga: Generally known as "kare" or "kale," the spice is a popular ingredient in curried lamb, mutton, and chicken stew.
Often prepared with coconut milk and accompanied by rice or taro.
 Ethiopia: Wat, a thick, heavily spiced stew.
 Germany: Currywurst.
 Central Africa: Groundnut stew, though not technically a curry, is a similar style
 Central Europe: Goulash is a spicy stew or soup usually made with paprika, garlic, potatoes, beef or pork and dill.
Not served with rice.
 Mexico: Mole, which also originally meant sauce, features different regional variations and combinations of chilies, spices, and chocolate.
Curry powder is used as an incidental ingredient in other cuisines, including for example a "curry sauce" ("sauce au curry", sometimes even "au cari") variation of the classic French béchamel.
George Law Curry (July 2, 1820 – July 28, 1878) was a United States political figure and newspaper publisher predominantly in what became the state of Oregon.
A native of Pennsylvania, he published a newspaper in St. Louis, Missouri, before traveling the Oregon Trail to the unorganized Oregon Country.
A Democrat, Curry served in the new Oregon Territory's government as a representative to the legislature and as Territorial Secretary before appointment as the last Governor of the Oregon Territory.
Curry County in Southern Oregon is named in his honor.