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Kamounia (Arabic: كمونية), sometimes spelled Kamouneya, [1] is a beef and liver stew prepared with cumin. [2] [3] It is a part of Sudanese, Egyptian and Tunisian cuisines. [1] Lamb is also sometimes used as a primary ingredient, [4] and additional spices are sometimes used. [4] It is sometimes served with or atop cooked rice. [1]
Sabbath stew was developed over the centuries to conform with Jewish laws that prohibit cooking on the Sabbath. The pot is brought to a boil on Friday before the Sabbath begins, and sometimes kept on a blech or hotplate , or left in a slow oven or electric slow cooker , until the following day.
This is a list of notable stews.A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, beans, onions, peppers, tomatoes, etc., and frequently with meat, especially tougher meats suitable for moist, slow cooking, such as beef chuck or round.
Thanks to Crock-Pots and other slow cookers, it's possible to come home to a fully-prepared (and hearty) dinner after a long day without having to whip out your cutting board and turn on the stove.
1. Place the beef, onions and carrots into a 4-quart slow cooker. Sprinkle with the flour and toss to coat. 2. Stir the broth, vegetable juice and brown sugar in a medium bowl until the mixture is smooth. Pour the broth mixture over the beef and vegetables. Submerge the Bouquet Garni into the broth mixture. 3.
In rural Western Sudan, fermented foods like kawal serve as substitutes for meat in mullahs. Powdered kawal is also used as a condiment similar to black pepper in urban Sudan. Several stews, including waika, bussaara, and sabaroag, use ni'aimiya (a Sudanese spice mix) and dried okra. Miris is a stew made from sheep's fat, onions, and dried okra.
Crockpot Irish stew combines tender chunks of beef with potatoes and vegetables for a hearty comfort food meal. The post How to Make Irish Stew in Your Slow Cooker appeared first on Taste of Home.
Many dishes combine fish and meat, including dried and fermented fish. Flaked and dried fish is often fried in oil, and sometimes cooked in sauce made with hot peppers, onions, tomatoes, various spices (such as soumbala), and water to prepare a highly flavored stew. In some areas beef and mutton are preferred, and goat meat is the dominant red ...