worldcuisines/food-kb-v1.1 huggingface dataset:
Maconochie
Category: stew (beef stew, vegetable stew)
Cuisine: Scottish
Associated cuisines: Scottish
Area: Scotland
Countries: Scotland
Region: Northern Europe
Other names: ja - Japanese: マカノッチー

The dish is a canned stew of sliced turnips, carrots, potatoes, onions, haricot beans, and beef in a thin broth.
Mechado
Category: stew (braised)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines
Countries: Philippines
Region: South Eastern Asia
Other names: bcl - Central Bikol: Mechado
es - Spanish: Mechado
ja - Japanese: メチャド
jv - Javanese: Mechado
th - Thai: เมชาโด
tl - Tagalog: Metsado

The dish is beef braised with soy sauce and calamansi fruits.
Lobio
Category: stew (beans stew)
Cuisine: Georgian
Associated cuisines: Georgian
Area: Georgia
Countries: Georgia
Region: Western Asia
Other names: az - Azerbaijani: Lobio
bs - Bosnian: Lobio
cs - Czech: Lobio
de - German: Lobio
eo - Esperanto: Lobio
es - Spanish: Lobio
fi - Finnish: Lobio
fr - French: Lobio
he - Hebrew: מז'אווה לוביו
hy - Armenian: Լոբիո
ja - Japanese: ロビオ
jv - Javanese: Lobio
kk - Kazakh: Лобио
ko - Korean: 로비오
ku - Kurdish: Lobiyo
nl - Dutch: Lobio
pl - Polish: Lobio
pt - Portuguese: Lobio
ru - Russian: Лобио
rue - Rusyn: Лобіо
sk - Slovak: Lobio
sl - Slovenian: Lobio
tr - Turkish: Lobio
uk - Ukrainian: Лобіо
uz - Uzbek: Lobio
zh - Chinese: 羅比奧

The dish is composed of various kinds of prepared beans (cooked or stewed), containing coriander, walnuts, garlic and onion.
Moambe
Category: butter (palm butter)
Cuisine: African
Associated cuisines: African
Area: Africa
Countries: Algeria, Tunisia, Mauritania, Morocco, Libya, France
Region: Northern Africa
Other names: de - German: Moambe
en-simple - Simple English: Moambe
es - Spanish: Moambé
fr - French: Moambe
kg - Kongo: Muamba
ko - Korean: 므왐바
nl - Dutch: Moambe
nn - Norwegian Nynorsk: Moambe
ru - Russian: Муамба
sw - Swahili: Moambe
uk - Ukrainian: Муамба

The dish is made from the pericarp (not the seeds) of palm nuts, the fruit of the oil palm tree.
Mocotó
Category: stew (cow feet)
Cuisine: Brazilian
Associated cuisines: Brazilian
Area: Brazil, Portugal
Countries: Brazil, Portugal
Region: Southern Europe
Other names: pt - Portuguese: Mocotó

The dish is made from cow's feet, stewed with beans and Vegetable.
Moqueca
Category: stew (seafood stew)
Cuisine: Brazilian
Associated cuisines: Brazilian
Area: Brazil
Countries: Brazil
Region: South America
Other names: bg - Bulgarian: Мокека
de - German: Moqueca
es - Spanish: Moqueca
fr - French: Moqueca
he - Hebrew: מוקקה
it - Italian: Moqueca
ja - Japanese: ムケッカ
ko - Korean: 모케카
nl - Dutch: Moqueca
pl - Polish: Moqueca
pt - Portuguese: Moqueca
sv - Swedish: Moqueca
uk - Ukrainian: Мокека
vi - Vietnamese: Moqueca

The dish is typically made with shrimp or fish in a base of tomatoes, onions, garlic, lime, coriander, palm oil and coconut milk.
Tuna pot
Category: stew (fish stew)
Cuisine: Basque, Cantabrian
Associated cuisines: Basque, Cantabrian
Area: Basque Country, Cantabria
Countries: Spain, France
Region: Western Europe
Other names: ar - Arabic: وعاء التونة
ast - Asturian: Marmita de bonitu
bg - Bulgarian: Мармитако
ca - Catalan: Marmitako
de - German: Marmitako
es - Spanish: Marmita de bonito
eu - Basque: Marmitako
fr - French: Marmite de bonite
gl - Galician: Marmitako
hy - Armenian: Մարմիտակո
ja - Japanese: マルミタコ
ku - Kurdish: Marmitako
la - Latin: Olla thunni
pl - Polish: Marmitako
ru - Russian: Мармитако
uk - Ukrainian: Мармітако

The dish is a simple dish with tuna, potatoes, onions, peppers, and tomatoes.
Tombet
Category: stew (vegetable stew)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Majorca
Countries: Spain
Region: Southern Europe
Other names: ca - Catalan: Tombet
es - Spanish: Tumbet
fr - French: Tumbet
ja - Japanese: トゥンベット
jv - Javanese: Tombèt
pl - Polish: Tumbet
ru - Russian: Томбет

The dish is a traditional vegetable dish consisting of layers of sliced potatoes, aubergines and red bell peppers previously fried in olive oil.
Tocană
Category: stew (tomatoes)
Cuisine: Romanian
Associated cuisines: Romanian
Area: Romania
Countries: Romania
Region: Eastern Europe
Other names: es - Spanish: Tocană
fr - French: Tocana
he - Hebrew: טוקאנה
jv - Javanese: Tocană

The dish is a stew prepared with tomato, garlic and sweet paprika. Traditionally, it is consumed with a cornmeal mush.
Tharid
Category: stew (bread soup)
Cuisine: Arab
Associated cuisines: Arab
Area: North Africa, Middle East, Southeast Asia
Countries: Saudi Arabia
Region: Western Asia
Other names: ar - Arabic: ثريد
de - German: Tharid
es - Spanish: Tharid
fr - French: Tharid
hy - Armenian: Սարիդ
it - Italian: Tharid
jv - Javanese: Tharid
ru - Russian: Сарид
tr - Turkish: Tharid

The dish is a simple meal of broth and bread, in this instance crumbled flatbread moistened with broth or stew.
Tatws Pum Munud
Category: stew (bacon, vegetable stew)
Cuisine: British
Associated cuisines: British
Area: Wales
Countries: Wales
Region: Northern Europe
Other names: ar - Arabic: تاتوس بوم مونود
es - Spanish: Tatws pum munud
fr - French: Tatws pum munud
it - Italian: Tatws pum munud
jv - Javanese: Tatws pum munud
sv - Swedish: Tatws pum munud

The dish is a traditional stew, made with smoked bacon, stock, potatoes and other Vegetable.
Sulu köfte
Category: soup, stew (thick soup, meatball)
Cuisine: Turkish
Associated cuisines: Turkish
Area: Balkans, South Caucasus, Eastern Mediterranean
Countries: Turkey
Region: Western Asia
Other names: ca - Catalan: Sulu köfte
es - Spanish: Sulu köfte
fr - French: Sulu köfte
jv - Javanese: Sulu köfte
tr - Turkish: Sulu köfte

The dish is a stew or thick soup (çorba) with köfte. It consists of meatballs usually made with minced beef, mixed with rice or bulgur, onion and spices and boiled in their own gravy, with tomato sauce, olive oil, and red pepper paste.
Skirts and kidneys
Category: stew (pork stew)
Cuisine: Irish
Associated cuisines: Irish
Area: Ireland
Countries: Ireland
Region: Northern Europe
Other names: jv - Javanese: Rok lan ginjel
uk - Ukrainian: Діафрагма та нирки

The dish is a stew made from pork and pork kidneys.
Sinigang
Category: soup (meat soup, vegetable soup)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines
Countries: Philippines
Region: South Eastern Asia
Other names: bcl - Central Bikol: Sinigang
es - Spanish: Sinigang
fr - French: Sinigang
id - Indonesian: Sinigang
ja - Japanese: シニガン
jv - Javanese: Sinigang
ko - Korean: 시니강
nl - Dutch: Sinigang
th - Thai: ซีนีกัง
tl - Tagalog: Sinigang
zh - Chinese: 菲律賓酸湯

The dish is a soup, most often associated with tamarind, although it can use other sour fruits and leaves as the souring agent such as unripe mangoes or rice vinegar.
Semur
Category: stew (meat stew)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Southeast Asia
Countries: Indonesia
Region: South Eastern Asia
Other names: fr - French: Semur
id - Indonesian: Semur
jv - Javanese: Semur
ms - Malay: Semur
ru - Russian: Семур
su - Sundanese: Semur
uz - Uzbek: Semur

The dish is a meat stew (mainly beef) braised in thick brown gravy made of sweet soy sauce, shallots, onions, garlic, ginger, candlenut, nutmeg, and cloves (and sometimes with black pepper, coriander, cumin, and cinnamon).
Sekba
Category: stew (pork stew)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: Chinatowns in Jakarta
Countries: Indonesia
Region: South Eastern Asia
Other names: id - Indonesian: Sekba
jv - Javanese: Sékba

The dish is a pork offal stewed in a mild soy sauce-based soup. The stew tastes mildly sweet and salty, made from soy sauce, garlic, and Chinese herbs.
Seco
Category: stew (meat stew)
Cuisine: Peruvian, Ecuadorian
Associated cuisines: Peruvian, Ecuadorian
Area: Peru, Ecuador
Countries: Peru, Ecuador
Region: South America
Other names: es - Spanish: Seco

The dish is a stew of beef, kid or another animal, macerated in vinegar, which is served accompanied by rice and a sauce of ají, huacatay and cilantro.
Scouse
Category: stew (meat stew, vegetable stew)
Cuisine: British
Associated cuisines: British
Area: England
Countries: United Kingdom
Region: Northern Europe
Other names: es - Spanish: Scouse
ja - Japanese: スカウス
jv - Javanese: Scouse
ko - Korean: 스카우스

The dish is a type of stew typically made from chunks of meat (usually beef or lamb) with potatoes, carrots, and onion.
Sambar
Category: stew (spiced curry stew)
Cuisine: Indian
Associated cuisines: Indian
Area: South India
Countries: India
Region: Southern Asia
Other names: ar - Arabic: سامبر
as - Assamese: চাম্বাৰ
bcl - Central Bikol: Sambar
be - Belarusian: Самбар
be-tarask - Belarusian (Taraškievica orthography): Самбар
bn - Bangla: সাম্বার
da - Danish: Sambar
de - German: Sambar
es - Spanish: Sambhar
fr - French: Sambar
he - Hebrew: סמבאר
hi - Hindi: सांभर
id - Indonesian: Sambar
it - Italian: Sambar
ja - Japanese: サンバール
jv - Javanese: Sambar
kn - Kannada: ಹುಳಿ
ko - Korean: 삼바르
lt - Lithuanian: Sambharas
mai - Maithili: साम्भर
ml - Malayalam: സാമ്പാർ
ms - Malay: Sambar
my - Burmese: ပဲကုလားဟင်း
nb - Norwegian Bokmål: Sambar
pa - Punjabi: ਸਾਂਬਰ
pl - Polish: Sambar
ru - Russian: Самбар
ta - Tamil: சாம்பார்
te - Telugu: సాంబారు
uk - Ukrainian: Самбар
zh - Chinese: 桑巴湯

The dish is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth.
Saltah
Category: stew (meat stew)
Cuisine: Yemeni
Associated cuisines: Yemeni
Area: Yemen
Countries: Yemen
Region: Western Asia
Other names: ar - Arabic: سلتة
es - Spanish: Saltah
fa - Persian: سلته
fr - French: Saltah
he - Hebrew: סלטה
ja - Japanese: サルタ
jv - Javanese: Saltah
ko - Korean: 살타
ms - Malay: Saltah
pt - Portuguese: Saltah
th - Thai: ซัลตะฮ์
tr - Turkish: Saltah
uk - Ukrainian: Салта

The dish is based off a brown meat stew called maraq, a dollop of fenugreek froth, and sahawiq (a mixture of chillies, tomatoes, garlic, and herbs ground into a salsa).
Saksang
Category: stew (pork stew, blood)
Cuisine: Indonesian
Associated cuisines: Indonesian
Area: North Sumatra
Countries: Indonesia
Region: South Eastern Asia
Other names: bbc - Batak Toba: Saksang
fr - French: Saksang
id - Indonesian: Sangsang
jv - Javanese: Saksang
ms - Malay: Saksang
pt - Portuguese: Saksang
ru - Russian: Саксанг

The dish is a savory, spicy dish made from minced pork or dog meat (or, more rarely, water buffalo meat) stewed in its blood, coconut milk and spices; including kaffir lime and bay leaves, coriander, shallot, garlic, chili pepper, lemongrass, ginger, galangal, turmeric and andaliman pepper.
Rogan josh
Category: curry (lamb, goat)
Cuisine: Kashmiri
Associated cuisines: Kashmiri
Area: Kashmir
Countries: India
Region: Southern Asia
Other names: as - Assamese: ৰোগন জোশ
bn - Bangla: রোগন জোশ
ca - Catalan: Rogan josh
de - German: Rogan Josh
en-simple - Simple English: Rogan josh
es - Spanish: Rogan josh
fa - Persian: روغن جوش
fi - Finnish: Rogan josh
fr - French: Rogan josh
hi - Hindi: रोग़न जोश
ja - Japanese: ローガンジョシュ
jv - Javanese: Rogan josh
kn - Kannada: ರೋಗನ್ ಜೋಶ್
ko - Korean: 로간 조시
ks - Kashmiri: روگن جوش
mai - Maithili: रोगन जोश
ml - Malayalam: രോഗൻ ജോഷ്
ne - Nepali: रोगन जोस
pl - Polish: Rogan josh

The dish is an aromatic curried meat, made with red meat—traditionally lamb, mutton, or goat—and coloured and flavoured primarily by alkanet flower (or root) and chilies.
Rössypottu
Category: stew (blood)
Cuisine: Finnish
Associated cuisines: Finnish
Area: Oulu
Countries: Finland
Region: Northern Europe
Other names: es - Spanish: Rössypottu
fi - Finnish: Rössypottu
pt - Portuguese: Rössypottu

The dish is a stew made using potatoes (pottu, peruna), some pork and the main ingredient, so-called "rössy" i.e. blodpalt made of blood, beer, rye flour and some spices.
Rendang
Category: curry (braised, meat)
Cuisine: Indonesian
Associated cuisines: Indonesian, Malaysian, Singaporean, Bruneian
Area: West Sumatra
Countries: Indonesia, Singapore, Malaysia, Philippines, Brunei Darussalam
Region: South Eastern Asia
Other names: ar - Arabic: ريندانج
as - Assamese: ৰেনডাং
ban - Balinese: Rendang
bcl - Central Bikol: Rendang
cs - Czech: Rendang
de - German: Rendang
es - Spanish: Rendang
fa - Persian: رندانگ
fr - French: Rendang
id - Indonesian: Rendang
it - Italian: Rendang
ja - Japanese: ルンダン
jv - Javanese: Rendhang
kge - Komering: Rendang
ko - Korean: 른당
min - Minangkabau: Randang
ml - Malayalam: റെൻഡാങ്
ms - Malay: Rendang
nl - Dutch: Rendang
pl - Polish: Rendang
pt - Portuguese: Rendang
ru - Russian: Ренданг
su - Sundanese: Rendang
sv - Swedish: Rendang
th - Thai: เรินดัง
uk - Ukrainian: Ренданг
vi - Vietnamese: Rendang
yue - Cantonese: 巴東牛肉
zh - Chinese: 仁当

The dish is a piece of meat — most commonly beef — that has been slow cooked and braised in a coconut milk and spice mixture, well until the liquids evaporate and the meat turns dark brown and tender, becoming caramelized and infused with rich spices.
Ratatouille
Category: stew (vegetable stew)
Cuisine: French
Associated cuisines: French
Area: Provence-Alpes-Côte d'Azur
Countries: France
Region: Western Europe
Other names: ar - Arabic: راتاتوي
az - Azerbaijani: Ratatuy
be - Belarusian: Рататуй
be-tarask - Belarusian (Taraškievica orthography): Рататуй
bg - Bulgarian: Рататуй
bn - Bangla: রাতাতুই
br - Breton: Ratatouille
bs - Bosnian: Ratatouille
ca - Catalan: Ratatolha
cs - Czech: Ratatouille
cy - Welsh: Ratatouille
da - Danish: Ratatouille
de - German: Ratatouille
el - Greek: Ρατατούι
en-simple - Simple English: Ratatouille
eo - Esperanto: Ratatujo
es - Spanish: Ratatouille
et - Estonian: Ratatouille
eu - Basque: Ratatolha
fa - Persian: راتاتویی
fi - Finnish: Ratatouille
fr - French: Ratatouille
gl - Galician: Ratatouille
he - Hebrew: רטטוי
hr - Croatian: Ratatouille
hu - Hungarian: Ratatouille
hy - Armenian: Ռատատույ
id - Indonesian: Ratatouille
is - Icelandic: Ratatouille
it - Italian: Ratatouille
ja - Japanese: ラタトゥイユ
jv - Javanese: Ratatouille
kk - Kazakh: Рататуй
ko - Korean: 라타투유
lfn - Lingua Franca Nova: Ratatui
lij - Ligurian: Ratatuia
mk - Macedonian: Рататуј
mr - Marathi: रताउइल
ms - Malay: Ratatouille
nb - Norwegian Bokmål: Ratatouille
nl - Dutch: Ratatouille
nn - Norwegian Nynorsk: Ratatouille
oc - Occitan: Ratatolha
pl - Polish: Ratatouille
pt - Portuguese: Ratatouille
ro - Romanian: Ratatouille
ru - Russian: Рататуй
sh - Serbo-Croatian: Ratatouille
sk - Slovak: Ratatouille
sr - Serbian: Рататуј
sv - Swedish: Ratatouille
th - Thai: ราตาตูย
tr - Turkish: Ratatuy
uk - Ukrainian: Рататуй
uz - Uzbek: Ratatuy
vi - Vietnamese: Ratatouille
wuu - Wu: 普罗旺斯杂烩
yue - Cantonese: 普羅旺斯燉菜
zh - Chinese: 普羅旺斯雜燴

The dish is made using tomato, garlic, onion, courgette (zucchini), aubergine (eggplant, brinjal), capsicum (bell pepper), and some combination of leafy green herbs common to the region, such as chives or fennel.
Ragout
Category: stew (meat stew, vegetable stew)
Cuisine: French
Associated cuisines: French
Area: Paris
Countries: France
Region: Western Europe
Other names: ar - Arabic: راغو فرنسي
be - Belarusian: Рагу
br - Breton: Keusteurenn
ca - Catalan: Ragoût
cs - Czech: Ragú
cv - Chuvash: Рагу
da - Danish: Gryderet
de - German: Ragout
en-simple - Simple English: Ragout
eo - Esperanto: Raguo
es - Spanish: Guisado
eu - Basque: Ragut
fa - Persian: راگو
fi - Finnish: Pataruoka
fr - French: Ragoût
gsw - Alemannic: Ragout
hu - Hungarian: Ragu
hy - Armenian: Ռագու
io - Ido: Raguto
it - Italian: Ragoût
ja - Japanese: ラグー
jv - Javanese: Ragout
kk - Kazakh: Рагу
ko - Korean: 라구
nb - Norwegian Bokmål: Gryterett
nl - Dutch: Ragout
nn - Norwegian Nynorsk: Gryterett
pa - Punjabi: ਰਾਗੂਟ
pl - Polish: Ragoût
pt - Portuguese: Guisado
ru - Russian: Рагу
sv - Swedish: Gryta
uk - Ukrainian: Рагу

The dish is made by slow cooking over a low heat. The main ingredients are many; it may be prepared with or without meat, a wide variety of Vegetable may be incorporated, and they may be more or less heavily spiced and seasoned.
Puchero
Category: stew (meat stew, vegetable stew)
Cuisine: French
Associated cuisines: French
Area: Yucatán, Mexico, Argentina, Paraguay, Uruguay, Perú, south of Brazil, Philippines, Spain
Countries: Spain, Mexico, Argentina, Paraguay, Uruguay, Peru, Brazil, Philippines
Region: Central America
Other names: az - Azerbaijani: Puçero
bcl - Central Bikol: Pochero
es - Spanish: Puchero
fr - French: Puchero
hy - Armenian: Պուչերո
ja - Japanese: プッチェーロ
jv - Javanese: Puchero
pl - Polish: Puchero
ru - Russian: Пучеро
tl - Tagalog: Putsero
uk - Ukrainian: Пучеро

The dish is made of meat (beef, veal, pork or chicken), bacon, cured bones (such as those of the jamón serrano), and Vegetable (potatoes, celery, chard, leek, carrots, and turnips).
Navarin
Category: stew (lamb stew, mutton stew)
Cuisine: French
Associated cuisines: French
Area: France
Countries: France
Region: Western Europe
Other names: de - German: Navarin
es - Spanish: Navarin
fr - French: Navarin
he - Hebrew: נווארן
ja - Japanese: ナヴァラン
pl - Polish: Navarin
ru - Russian: Наварен
uk - Ukrainian: Наварен

The dish is a ragoût (stew) of lamb or mutton.
Nikujaga
Category: stew (stew)
Cuisine: Japanese
Associated cuisines: Japanese
Area: Japan
Countries: Japan
Region: Eastern Asia
Other names: bs - Bosnian: Nikujaga
ca - Catalan: Nikujaga
da - Danish: Nikujaga
de - German: Nikujaga
es - Spanish: Nikujyaga
fa - Persian: نیکوجاگا
fr - French: Nikujaga
he - Hebrew: ניקוג'גה
id - Indonesian: Nikujaga
it - Italian: Nikujaga
ja - Japanese: 肉じゃが
jv - Javanese: Nikujaga
ko - Korean: 니쿠자가
ms - Malay: Nikujaga
nl - Dutch: Nikujaga
pt - Portuguese: Nikujaga
ru - Russian: Никудзяга
th - Thai: นิกูจางะ
tr - Turkish: Nikujaga
uk - Ukrainian: Нікуджяґа
vi - Vietnamese: Nikujaga
yue - Cantonese: 日式薯仔燉肉
zh - Chinese: 日式馬鈴薯燉肉

The dish is made of meat, potatoes, and onions stewed in dashi, soy sauce, mirin, and sugar, sometimes with konjac and vegetable like carrots.
Oil down
Category: stew (meat stew, vegetable stew)
Cuisine: Grenadian
Associated cuisines: Grenadian
Area: Grenada
Countries: Grenada
Region: Caribbean
Other names: de - German: Breadfruit Oil-Down
fr - French: Oil down
ko - Korean: 오일 다운

The dish is a stew of breadfruit, salted meat, chicken, dumplings, callaloo, and other Vegetable stewed in coconut milk, herbs, and spices.
Nilaga
Category: stew, soup (meat stew, meat soup)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Philippines
Countries: Philippines
Region: South Eastern Asia
Other names: bcl - Central Bikol: Nilaga
jv - Javanese: Nilagà
tl - Tagalog: Nilaga

The dish is made of tender and fatty cuts of meat like sirloin, pork belly, ribs or brisket. These are boiled until fork-tender then spiced with onions, garlic, salt, whole black peppercorns, scallions, fish sauce, and sometimes lemongrass, ginger, star anise, or bay leaves.
Olla podrida
Category: stew (meat stew, vegetable stew, beans stew)
Cuisine: Spanish
Associated cuisines: Spanish
Area: Spain
Countries: Spain
Region: Southern Europe
Other names: ca - Catalan: Olla podrida
de - German: Olla podrida
es - Spanish: Olla podrida
fr - French: Olla podrida
hy - Armenian: Օլյա պոդրիդա
it - Italian: Olla podrida
ja - Japanese: オジャ・ポドリーダ
pl - Polish: Olla podrida
pt - Portuguese: Olla podrida
ru - Russian: Олья подрида
sv - Swedish: Olla podrida

The dish is usually made with chickpeas or beans, assorted meats like pork, beef, bacon, partridge, chicken, ham, and sausage, and Vegetable such as carrots, leeks, cabbage, potatoes, and onions.
Palaver sauce
Category: stew (assorted stew)
Cuisine: West African
Associated cuisines: West African
Area: Ghana, Liberia, Sierra Leone, Nigeria
Countries: Ghana, Liberia, Sierra Leone, Nigeria
Region: Western Africa
Other names: es - Spanish: Salsa palaver
fr - French: Sauce palabre
ig - Igbo: Nri a na-akpọ Palaver
jv - Javanese: Saos palaver

The dish is made using beef, fish, shrimp, pepitas, cassava, taro (cocoyam) leaves, and palm oil. It is served with boiled rice, potatoes, garri, fufu or yams.
Pozole
Category: soup (bean soup, meat soup)
Cuisine: Mexican
Associated cuisines: Mexican
Area: Central Mexico
Countries: Mexico
Region: Central America
Other names: ca - Catalan: Pozole
de - German: Pozole
es - Spanish: Pozole
et - Estonian: Pozole
eu - Basque: Pozole
fa - Persian: پوسوله
fr - French: Pozole
it - Italian: Pozol
jv - Javanese: Pozolé
nah - Nāhuatl: Pozolli
nb - Norwegian Bokmål: Pozole
pl - Polish: Pozole
pt - Portuguese: Pozole
ru - Russian: Посоле
sv - Swedish: Pozole
tr - Turkish: Pozole
uk - Ukrainian: Позоле

The dish is made from hominy with meat (typically chicken or pork), and can be seasoned and garnished with shredded lettuce or cabbage, chili peppers, onion, garlic, radishes, avocado, salsa or limes.
Pottage
Category: soup, stew, porridge (thick soup, boiled vegetable, stew grains)
Cuisine: European
Associated cuisines: European
Area: England, France, Colonial America, Nigeria, Spain, Wales
Countries: England, France, Nigeria, Spain, Wales
Region: Western Europe
Other names: cy - Welsh: Potes
de - German: Eintopf
en-simple - Simple English: Pottage
jv - Javanese: Pottage

The dish is a thick soup or stew made by boiling Vegetable, grains, and, if available, meat or fish.
Pörkölt
Category: stew (meat stew)
Cuisine: Hungarian
Associated cuisines: Hungarian
Area: Hungary
Countries: Hungary
Region: Eastern Europe
Other names: ba - Bashkir: Пөркөлт
ca - Catalan: Pörkölt
cs - Czech: Perkelt
cv - Chuvash: Пёркёльт
de - German: Pörkölt
es - Spanish: Pörkölt
fr - French: Pörkölt
he - Hebrew: פרקלט
hu - Hungarian: Pörkölt
id - Indonesian: Pörkölt
jv - Javanese: Pörkölt
ko - Korean: 푀르쾰트
ru - Russian: Пёркёльт
sv - Swedish: Pörkölt
uk - Ukrainian: Перкельт

This dish is a meat stew with boneless meat, paprika, and some vegetables.
Pisto
Category: stew (tomatoes)
Cuisine: Spanish
Associated cuisines: Spanish
Area: La Mancha
Countries: Spain
Region: Southern Europe
Other names: ca - Catalan: Pisto manxec
de - German: Pisto
es - Spanish: Pisto manchego
eu - Basque: Pisto
fa - Persian: پیستو ماچینگو
fr - French: Pisto manchego
hy - Armenian: Պիստո
it - Italian: Pisto manchego
ja - Japanese: ピスト・マンチェゴ
jv - Javanese: Pisto
ko - Korean: 피스토
pt - Portuguese: Pisto
ru - Russian: Писто
uk - Ukrainian: Пісто

This dish is a stew made of tomatoes, onions, eggplant or courgettes, green and red peppers, and olive oil.
Piperade
Category: stew (vegetable stew)
Cuisine: French
Associated cuisines: French
Area: Basque Country, Gascony
Countries: France
Region: Western Europe
Other names: be - Belarusian: Піперада
ca - Catalan: Piperrada
cs - Czech: Piperrada
de - German: Piperade
es - Spanish: Piperrada
eu - Basque: Piperrada
fr - French: Piperade
gl - Galician: Piperrada
ja - Japanese: ピペラード
jv - Javanese: Piperade
nl - Dutch: Piperade
pt - Portuguese: Piperrada
ru - Russian: Пиперада
sq - Albanian: Piperade
uk - Ukrainian: Піперада
uz - Uzbek: Piperada

This dish is a vegetable stew prepared with onion, green peppers, and tomatoes sautéd and flavoured with a type of red pepper.
Laing
Category: stew (root vegetable, meat stew)
Cuisine: Filipino
Associated cuisines: Filipino
Area: Bicol Region
Countries: Philippines
Region: South Eastern Asia
Other names: bcl - Central Bikol: Natong
fr - French: Laing
jv - Javanese: Laing
tl - Tagalog: Laing

This dish is a stew consists of shredded or whole taro leaves with meat or seafood cooked in thick coconut milk spiced with a type of chili, lemongrass, garlic, shallots, ginger, and shrimp paste.
Pasulj
Category: stew (beans stew)
Cuisine: Balkan
Associated cuisines: Balkan
Area: Balkan
Countries: Albania, Bosnia and Herzegovina, Bulgaria, Croatia, Montenegro, North Macedonia, Romania, Serbia, Slovenia
Region: Southern Europe
Other names: de - German: Serbische Bohnensuppe
fr - French: Pasulj
he - Hebrew: פאסוי
jv - Javanese: Pasulj
pt - Portuguese: Pasulj
sr - Serbian: Pasulj
uk - Ukrainian: Пасуль

This dish is a bean stew made of usually white, cranberry or pinto beans, and more rarely kidney beans. It is normally prepared with meat, particularly smoked meat such as smoked bacon, sausage, and ham hock, and is a typical winter dish.
Paomo
Category: stew (bread, lamb stew)
Cuisine: Chinese
Associated cuisines: Chinese
Area: Xi'an, Guanzhong
Countries: China
Region: Eastern Asia
Other names: fr - French: Paomo
jv - Javanese: Paomo
zh - Chinese: 泡馍

This dish is a hot stew of chopped-up steamed leavened flat bread cooked in lamb broth and served with lamb meat, sometimes substituted with beef.