Chupes are hearty chowders popular along South America's Pacific coast. Chupe de camarones is a Peruvian classic made with shrimp and vegetables.
Tag: One Pot
Chupe de Camarones
Ceebu Jen
(Senegalese fish with rice and vegetables)
A Wolof term meaning "rice and fish," ceebu jen is a tomatoey mix of fish, rice and cooked vegetables that shows a strong resemblance to Spanish paella and Creole jambalaya.
Ca Kho To
(Vietnamese clay pot fish with caramel sauce)
Vietnamese kho dishes are comforting braised foods cooked in clay pots, and flavored with nuoc mau, a delectable caramel sauce with deep notes of molasses and coffee.
Bredie
(South African lamb stew)
Bredies are simple, satisfying South African mutton stews in the Cape Malay tradition. The most popular are green bean bredie, tomato bredie and cabbage bredie.
Bográcsgulyás
(Hungarian beef and pepper stew)
Bográcsgulyás, or goulash, is one of the classics of Hungarian cuisine. Variations of this basic dish are popular throughout Central Europe.
Baho
(Nicaraguan beef, plantains and yuca steamed in banana leaves)
Baho, or vaho, is one of the cornerstones of Nicaraguan cuisine. Beef, plantains and yuca (cassava) are wrapped in banana leaves and steamed over water in a large pot.
Jambalaya
(American Cajun-Creole rice with chicken, shrimp and andouille sausage)
A classic of Cajun-Creole cuisine, jambalaya got its start in the French Quarter of New Orleans when Spanish immigrants cooked up a dish similar to their beloved paella from home.
Irish Stew
(Irish lamb and potato stew)
Even though this dish — known as ballymaloe, or stobhach gaelach in the Irish language — started out as a meal for hard times, its delicious flavor belies its humble origins.
Fettuccine Alfredo
(Italian pasta tossed with butter and cheese)
Buttery, cheesy, creamy fettuccine Alfredo is one of the most famous pasta dishes out of Italy. Better known to Italians as pasta al burro or pasta in bianco.
Fabada Asturiana
(Spanish sausage and bean stew)
Fabada, or fabada asturiana, is a rich, warming stew of beans and sausages that originated in the Asturia region on the northwest coast of Spain. Asturians enjoy it as a hearty midday meal.