List of stews

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.), plus meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, pork, lamb or mutton, sausages, and seafood are also used.

Stews

Name	Image	Origin	Description and distinctive ingredients
Alicot		France	Stew made with poultry giblets and possibly the head, feet and wing tips.
Andrajos		Spain (Jaén)	Stew of tomatoes, onions, garlic, red pepper and rabbit, thickened with cake flour.
Asam pedas		Indonesia Malaysia	Sour and spicy stew dish made of seafood cooked in tamarind fruit juice, chili and other spices.
Beef bourguignon		France (Burgundy)	Stew made of beef braised in red wine (traditionally red Burgundy)[1] and beef broth, generally flavoured with garlic, onions and a bouquet garni, with pearl onions and mushrooms.
Bicol Express		Philippines	Stew made from long chillies, coconut milk, shrimp paste or stockfish, onions, pork, and garlic.
Bigos		Poland Ukraine Lithuania	Stew that features white cabbage, sauerkraut, various cuts of meat and sausages, often whole or puréed tomatoes, honey and mushrooms as ingredients.
Birnen, Bohnen und Speck		Germany	Typical dish in which pears, beans and bacon are cooked together.
Birria		Mexico	Spicy meat stew made of pork, goat, lamb, or mutton that is traditionally served on holidays, such as Christmas.
Blanquette de veau		France	Bright veal ragout with mirepoix.
Booyah		United States (Upper Midwestern)	Thick stew popular in the Upper Midwestern United States with meat and vegetables. Often prepared communally in large kettles, with several different meats.
Bosnian Pot		Bosnia and Herzegovina	Typical Bosnian dish with ingredients: beef, lamb, cabbage, potatoes, tomatoes, carrots, parsley, garlic, and peppercorns (whole, not ground).
Bouillabaisse		France (Marseille)	Bony fish and seafood stew with vegetables and Provençal herbs and spices. The name refers to a "simmering boil", the temperature of cooking the stew.
Brudet		Croatia	Fish stew that is usually eaten with polenta.
Brunswick stew		United States (Southern)	Tomato-based stew containing various types of lima beans or butter beans, corn, okra, and other vegetables, and one or more types of meat. Most recipes claiming authenticity call for squirrel or rabbit meat, but chicken, pork, and beef are also common ingredients.
Buddha Jumps Over the Wall		China	Cantonese variation on shark fin soup.
Buğu kebabı		Turkey	Turkish lamb and vegetable stew with a kebab name.
Burgoo		United States (Midwestern and Southern)	Traditionally made with wild game, this spicy thick stew is similar to Irish or Mulligan stew, often served with cornbread or corn muffins. Often prepared communally, with several different meats.
Cacciucco		Italy	Fish stew with several different types of fish and shellfish cooked in wine, tomatoes, and chili pepper.
Cachupa		Cape Verde	Slow cooked stew of corn (hominy), beans, and fish or meat (sausage, beef, goat or chicken).
Caldeirada		Portugal	Stew consisting of a large variety of fish, and sometimes shellfish, with potatoes, tomatoes and onions.
Caldereta de cordero		Spain	Lamb or mutton stew.
Caldo gallego		Spain	Stew made with fatty pork, white beans, and greens (cabbage or spring greens). Literally means "Galician stew".
Callaloo		Caribbean	Caribbean dish made of leaf vegetables, amaranth, and taro.
Caparrones		Spain (La Rioja)	Stew made of caparrón (a variety of red kidney beans) and a spicy chorizo sausage.
Carbonade flamande		Belgium	Traditional Belgian sweet-sour beef and onion stew made with beer, and seasoned with thyme and bay leaf.
Carne mechada		Argentina Chile Venezuela[2]	Latin American beef stew.
Cassoulet		France (Languedoc)	French dish that consists of slow-cooked meat (typically pork sausages, pork, goose, duck, and sometimes mutton) with white haricot beans.
Cawl		United Kingdom (Wales)	Meat stew which includes vegetables, such as leeks and potatoes, as well as carrots, celery, onion, parsnip, swede, and turnip.
Chairo		Bolivia	Meat and vegetable stew with potato starch (chuños), onions, carrots, potatoes, white corn, beef and wheat kernels.
Chapea		Dominican Republic	Traditional dish from the countryside that consists of cooked red beans with longaniza (Dominican sausage), rice, ripe plantain and mashed squash, which is used as a thickener.
Chicken mull		United States (Southern)	Traditional dish from North Carolina and Georgia. It is a type of stew consisting of parboiled whole chicken in a cream or milk based broth with butter, seasoned with salt, pepper and other ingredients. Traditionally, the stew is served in the late fall and winter months. Often prepared communally.
Chili con carne		United States (Texas)	Spicy, normally tomato-based, stew that features chopped or ground beef, peppers and other ingredients.
Cholent		Jewish	Slowly simmered Jewish stew that cooks overnight and is traditionally served on Shabbat. Main ingredients are meat, potatoes, beans, and barley; some recipes (Sephardi) include rice and substitute chicken for beef.
Chupe Andino		Andes	Refers to various stews and soups that are prepared in Andes Mountains region of South America
Ciambotta		Italy	Based on vegetables, but may have other ingredients, such as meat or fish. The vegetable choices are usually potatoes, eggplant, tomatoes, sweet peppers, chili, onion and herbs.
Cincinnati chili		United States (Ohio)	Mediterranean-spiced meat sauce used as a topping for spaghetti or hot dogs.
Cioppino		United States (San Francisco)	Italian-American fish stew that is traditionally made from the catch of the day, which in the dish's place of origin is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels and fish. The seafood is then combined with fresh tomatoes in a wine sauce, and served with toasted bread, either sourdough or baguette.
Cocido lebaniego		Spain (Cantabria)	Stew whose essential ingredients include chickpeas, potatoes and collard greens. The rest of the elements are compangu, meat from the pig slaughter, such as bacon (tocino), black pudding (morcilla), chorizo and ham. Other additional ingredients are beef, especially cecina and bones, and a stuffing made of bread flour, egg and parsley.
Cocido madrileño		Spain (Madrid)	Stew whose main ingredient is the chickpea or garbanzo bean, preferably of its larger variety (also known as kabuli). Vegetables are added: potatoes mainly, but also cabbage, carrots, and turnips. In some cases, green beans, mangold, or cardoon are also added.
Cocido montañés		Spain (Cantabria)	Highlander stew is made with two vegetal ingredients, dried large white beans and collard greens (berza). The rest of the elements of this recipe are known as compangu, meat ingredients from the pig slaughter: bacon (tocino), pork ribs (costilla), black pudding (morcilla) with rice, and chorizo.
Compote			Game stew made for example from rabbit, partridge, or pigeon.
Corn stew			A stew prepared with corn (maize) as a primary ingredient
Coq au vin		France	French braise of chicken cooked with wine, lardons, mushrooms, and optionally garlic.
Cotriade		France (Brittany)	Breton-style stew made with potatoes and many kinds of fish, but without shellfish.
Cozido/Cocido		Portugal Spain	Stew made with different meats and vegetables; numerous regional variations exist throughout Portugal and Spain.
Daube		France (Provence)	Classic Provençal stew made with inexpensive beef braised in wine, vegetables, garlic, and herbes de Provence, and traditionally cooked in a daubière, a braising pan.
Dimlama		Uzbekistan	Stew made with various combinations of meat, potatoes, onions, vegetables, and sometimes fruits.
Dinuguan		Philippines	Filipino savory stew of meat and/or offal (typically lungs, kidneys, intestines, ears, heart and snout) simmered in a rich, spicy dark gravy of pig blood, garlic, chili (most often siling mahaba), and vinegar.
Drokpa Katsa		Tibet	Stewed tripe, with curry, fennel, monosodium glutamate, and salt.
Güveç		Turkey	Vegetable and meat stew made with mutton or veal and common to Balkan countries.
Escudella i carn d'olla		Spain (Catalonia)	Stew that contains a pilota (a very big meatball spiced with garlic and parsley); it also contains vegetables, such as celery, cabbage, carrots, etc. depending on the season. Additionally, bones, sausages called botifarras, and other types of meat can be used.
Étouffée		United States (Louisiana)	Seafood dish of the Creole cuisine of Louisiana that is usually served with shellfish over rice. Literally means "smothered" in French.
Fabada Asturiana		Spain (Asturias)	Fabada is made with dried large white beans (fabes de la Granja, soaked overnight before use), shoulder of pork (Lacón Gallego) or bacon (tocino), black pudding (morcilla), chorizo, and often saffron (azafrán). Some recipes also call for longaniza.
Fabes con almejas		Spain (Asturias)	Clam stew that calls for small clams, fava beans, onions, garlic, salt, saffron, bay leaves, olive oil, parsley, bread crumbs and sometimes sweet paprika.
Fahsa		Yemen	Stew made of lamb cutlets with lamb broth. Spices and holba (fenugreek) are added after cooking.
Fårikål		Norway	Traditional dish, consisting of pieces of mutton with bone, cabbage, whole black pepper and a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their skins. Literally means "mutton in cabbage".
Fasole cu cârnaţi		Romania	Dish consisting of baked beans, sausages and/or smoked ham.
Feijoada		Brazil Portugal	Stew of beans with beef or pork, and may include other vegetables.
Fesenjān		Iran	Thick, tart stew made from pomegranate juice and ground walnuts; traditionally made with poultry, but variants using balls of ground meat, ghormeh cut lamb, fish, or no meat at all are not unusual.
Flaki		Poland	Meat stew with common ingredients, including beef tripe, beef, bay leaf, parsley, carrots, beef broth, and spices to taste, including salt, black pepper, nutmeg, sweet paprika, and marjoram.
Főzelék		Hungary	Very thick vegetable soup, so it may be considered a stew. Sometimes served with meatballs and often eaten as a side dish.
Fricot		Canada (Acadia)	Consists of potatoes, onions, and whatever meat was available, cooked in a stew and topped with dumplings. The common meats used are chicken (fricot au poulet), clams (fricot aux coques), rabbit (fricot au lapin des bois), beef, or pork.
Gaisburger Marsch		Germany (Swabia)	Swabian dish made from meat with cooked potatoes and spätzle.
Galinhada		Brazil	Stew of rice and chicken.
Garbure		France (Gascony)	Stew of ham with cabbage and other vegetables, usually with cheese and stale bread added.
Ghapama		Armenia	Sweet pumpkin stew, traditionally cooked in the pumpkin shell; does not contain meat.
Ghormeh sabzi		Iran	Dish that consists of a mixture of sautéed herbs, consisting mainly of parsley, leek, and a smaller amount of fenugreek leaves, where this is usually the dry herb of the mix.
Goat water		Montserrat	A national dish of Montserrat prepared with goat meat and vegetables
Goulash		Hungary	Soup or stew of meat, noodles and vegetables (especially potato), seasoned with paprika and other spices.
Guatitas		Chile Ecuador	Stew whose main ingredient is pieces of tripe.
Gumbo		United States (Louisiana)	Stew or soup that consists primarily of a strongly-flavored stock, with meat or shellfish, a thickener, and the vegetable "holy trinity" of celery, bell peppers, and onions.
Guyana Pepperpot		Guyana	Stewed meat dish, strongly flavored with cinnamon, hot chili peppers, and cassareep (a special sauce made from the cassava root). Beef, pork, and mutton are the most popular meats used, though chicken is also used.
Hachee		Netherlands	Traditional Dutch stew based on diced meat, fish or poultry, and vegetables.
Hasenpfeffer		Germany	Traditional German stew made from marinated rabbit or hare, cut into stewing-meat sized pieces and braised with onions and wine, in a marinade thickened with the animal's blood.
Hoosh		United States	Thick stew made from pemmican (a mix of dried meat, fat, and cereal) or other meat, thickener such as ground biscuits, and water. Used on expeditions to frozen polar regions.
Hot pot		China Mongolia	Stew made with a variety of raw meats, seafood, vegetables, noodles, dumplings, etc., all cooked at the table in a simmering hot pot of broth.
Irish stew		Ireland	Traditional stew made from lamb or mutton, as well as potatoes, carrots, onions, and parsley.
Islim or patlıcan kebabı		Turkey	Traditional stew made from veal or mutton and eggplants, also having tomatoes and green peppers.
Istrian stew		Croatia	Stew whose main ingredients are beans, sauerkraut, potatoes, bacon, and spare ribs; the main seasoning is garlic.
Jambalaya		United States (Louisiana)	Dish of the Creole cuisine of Louisiana that consists of three parts: meat, rice and vegetables. Many variations that include seafood do exist.
Kadhi		India Pakistan	Spicy stew whose thick gravy is based on chickpea flour (called besan in Hindi) and contains vegetable fritters called pakoras, to which sour yoghurt is added to give it a little sour taste.
Kaldereta		Philippines	Dish whose common ingredients are goat shoulders with tomato paste and liver spread.
Kapuska		Turkey	Cabbage and veal stew.
Kare-kare		Philippines	Popular stew made from a peanut-based sauce with a variety of vegetables, stewed oxtail, beef, and occasionally offal or tripe. Meat variants may include goat meat or (rarely) chicken.
Karelian hot pot		Finland	Stew that features a combination of pork and beef, but lamb can also be used. The hot pot is usually seasoned with black peppercorns and salt. Other seasonings such as allspice and bay leaf may be used too. Common vegetables such as carrot, onion, and root vegetables are acceptable additions to the stew.
Kig ha farz		France (Brittany)	Stew consisting of various meats simmered in a broth with a buckwheat flour based pudding. Literally means "meat and stuffing" in Breton.
Kuru fasulye	(Image of version without meat)	Turkey	Stew consisting of dry beans, generally with meat (veal or mutton) and pastırma or sucuk in its broth, with tomato paste.
Lancashire hotpot		United Kingdom (England)	Dish made traditionally from lamb or mutton, and onion topped with sliced potatoes, left to bake in the oven all day in a heavy pot and on a low heat.
Lecsó		Hungary Czech Republic	Thick vegetable stew which features peppers, tomato, onion, lard, salt, sugar and ground paprika as a base recipe.
Lobster stew		Spain (Minorca)	Stew made from lobster, which is added to a sofrito with onion, tomato, garlic and parsley; then boiled, and is eaten with thin slices of bread.
Locro		Peru Ecuador Bolivia Argentina	Hearty thick stew whose main ingredients are corn, some form of meat (usually beef, but sometimes beef jerky or chorizo), and vegetables. Other ingredients vary widely, and typically include onion, beans, squash or pumpkin.
Lunggoi Katsa		Tibet	Dish consisting of stewed sheep's head, with curry, fennel, monosodium glutamate, and salt.
Maafe		West Africa	Stew that is made from lamb, beef, or chicken, cooked with a sauce based on tomatoes and groundnuts (peanuts).
Maconochie		United Kingdom (England)	Stew of sliced turnips and carrots in a thin soup that was especially made by the "Maconochie Company" for soldiers during World War I
Mechado		Philippines	Stew of Spanish origin, traditionally made with larded beef, but now also made with leaner cuts. Marinating in soy sauce and calamansi juice give it a Filipino flavor.
Mjave lobio		Georgia	Dish of stewed beans, tomatoes and onion.
Moambe		Central Africa	Dish prepared with a sauce usually made from the pericarp (not the seeds) of palm nuts, the fruit of the African oil palm.
Mocotó		Brazil Portugal	Dish made from cow's feet, stewed with beans and vegetables.
Molagoottal		India	South Indian stew with coconut and lentils as a base.
Mulligan stew		United States	Dish similar to Irish stew, Brunswick stew, or burgoo, as improvised by American hobos from available or scavenged ingredients, such as squirrel or opossum.
Navarin		France	French ragoût (stew) of lamb or mutton. Often, vegetables are added.
Ndolé		Cameroon	National dish of Cameroon, a stew of nuts, ndoleh (bitter leaves indigenous to West Africa), and fish or ground beef.
Nikujaga		Japan	Japanese dish of meat, potatoes and onion stewed in sweetened soy sauce, sometimes with ito konnyaku and vegetables.
Olla podrida		Spain	Spanish stew made from pork and beans and an inconsistent, wide variety of other meats and vegetables, often including chickpeas, depending on the recipe used.
Ollada		Spain (Valencia)	Stew based on boiling vegetables and meat in a casserole.
Ostropel		Romania	Stew that is primarily made from chicken mixed with a thick tomato sauce.
Oyster stew		United States	Stew made from oysters with milk and cream
Paila marina		Chile	Typical stew that is usually made of a shellfish stock containing different kinds of cooked shellfish and fish. These are complemented with a variety of herbs and spices such as garlic, cilantro, and onion.
Palaver sauce		West Africa	Stew popular in Western Africa that has many regional varieties and may contain beef, fish, shrimp, pepitas, cassava, taro (cocoyam) leaves, and palm oil. It is served with boiled rice, potatoes, garri, fufu, or yams.
Paomo		China	Stew of chopped-up baked unleavened bread cooked in lamb broth and served with lamb meat. It is often eaten with pickled garlic and chilli sauce.
Philadelphia Pepper Pot		United States (Pennsylvania)	Thick stew of beef tripe, vegetables and other seasonings; originates in the cuisine of the Pennsylvania Dutch.
Pichelsteiner		Germany	German stew that consists of several types of meats and vegetables. Common ingredients are beef, pork and mutton, as well as potatoes, carrots and leek.
Pinangat		Philippines	Filipino stew made of taro leaves, chilli, meat and coconut milk wrapped in gabi leaves and tied securely with coconut leaf.
Piperade		Spain (Basque country)	Typical Basque dish prepared with onion, green peppers, and tomatoes sautéed and flavored with red Espelette pepper.[3]
Pisto		Spain (Murcia)	Stew made of tomatoes, onions, eggplant or courgettes, green and red peppers and olive oil.
Pörkölt		Hungary	Hungarian stew that consists of meat, paprika, and sometimes vegetables, but no potatoes. It should not be confused with goulash, which does always contain potatoes and is more like a soup.
Pot-au-feu		France	French beef stew. Other ingredients may differ from region to region, but commonly various kinds of vegetables are included, such as carrots, turnips, leeks, celery and onions.
Potjiekos		South Africa	South African stew that is usually prepared outdoors. The recipe commonly contains meat, vegetables, starches like rice or potatoes, all slow-cooked with Dutch-Malay spices, the distinctive spicing of South Africa's early culinary melting pot. Other common ingredients include fruits and flour-based products like pasta.
Pottage		United Kingdom	Thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. Pottage commonly consisted of various ingredients easily available to serfs and peasants, and could be kept over the fire for a period of days, during which time some of it was eaten and more ingredients added. The result was a dish that was slowly but constantly evolving, a "perpetual stew".
Pozole		Mexico	Mexican stew with ritual significance made from maize with meat, usually pork, chicken, turkey, or pork rinds, with chili peppers, and other seasonings and garnishes. Vegetarian and vegan versions also exist.
Puchero		South America Spain	Stew whose ingredients may vary greatly according to region. Its equivalent may be the Spanish cocido.
Qoiri		Tibet	Stew of mutton chops, made with flour, shredded wheat, chilli, dry curd cheese, water and salt.
Ragout		France	Refers to a main-dish stew. Ragouts may be prepared with or without meat, a wide variety of vegetables may be incorporated, and they may be more or less heavily spiced and seasoned. Pictured is ragout with lentils.
Ratatouille		France (Provence)	Vegetable stew from the Provence that consists mainly of tomatoes with garlic, onions, courgettes (zucchini), aubergine (eggplant), poivron (bell peppers), marjoram and basil, or bay leaf and thyme, or a mix of green herbs, such as herbes de Provence.
Red cooked pork		China	Braised stew made with soy sauce, Chinese rice wine, caramelized sugar, and spices. Usually made with pork, but other meats, such as beef or chicken are also cooked in this style.
Rössypottu		Finland	Stew made using potatoes (pottu, peruna), some pork and the main ingredient, so-called "rössy" (i.e. blood pudding made of blood, beer, rye flour and some spices).
Rubaboo		North America	Basic stew or porridge consumed by coureurs des bois and voyageurs (fur traders), as well as Métis people from North America, traditionally made of peas or corn (or both) with grease (bear or pork) and a thickening agent (bread or flour).
Sagamite		North America	Native-American stew made from hominy or Indian corn. Additional ingredients may include vegetables, wild rice, brown sugar, animal fat, beans, smoked fish or animal brains.
Saksang		Indonesia	Spicy stew made from minced pork or dog meat (or more rarely, water buffalo meat) stewed in blood, coconut milk, and spices.
Saltah		Yemen	Considered the national dish of Yemen, the base is a brown meat stew called maraq, with fenugreek froth and sahawiq or sahowqa (a mixture of chillies, tomatoes, garlic, and herbs ground into a salsa). Common additions are rice, potatoes, scrambled eggs, and vegetables.
Scouse		United Kingdom (England)	Variation of labskaus; a type of meat or beef stew.
Seco		Ecuador	Stewed meat.
Sekba		Indonesia	Chinese Indonesian pork offals stewed in mild soy sauce-based soup. The stew tastes mildly sweet and salty, made from soy sauce, garlic, and Chinese herbs.
Semur		Indonesia	Type of meat stew that is processed in thick brown gravy. The main material used in semur gravy is shallots, onions, garlic, kecap manis (sweet soy sauce), nutmeg, and cloves.
Shiro		Eritrea	Homogenous stew whose primary ingredient is powdered chickpeas or broad bean meal.
Sinigang		Philippines	Filipino soup or stew characterized by its sour flavor most often associated with tamarind (sampalok).
Skirts and kidneys		Ireland	Irish stew made from pork and pork kidneys.
Sonofabitch stew		United States (Western)	Cowboy dish consisting of whatever is on hand. Most recipes call for meat and offal from a calf.
Sulu köfte		Turkey	Soup-like stew with köfte meatballs in the dish.
Tajine		North Africa	Berber dish from North Africa, that is named after the special earthenware pot in which it is cooked. It includes different ingredients according to region, but commonly several kinds of vegetables, meats and spices
Tas kebap		Turkey	Veal or mutton stew with potatoes
Tatws Pum Munud		United Kingdom (Wales)	Traditional Welsh stew, made with smoked bacon, stock, potatoes and other vegetables.
Tharid		Arab world	Dish made from pieces of bread in a vegetable or meat broth. Pictured is lamb tharid.
Tocană		Romania	Prepared with tomato, garlic and sweet paprika, it is traditionally consumed with a cornmeal mush called mămăligă.
Tomato bredie		South Africa	South African stew with Dutch origin that usually features mutton, which is cooked for a very long time, and includes cinnamon, cardamom, ginger, cloves, and chili as seasonings.
Tombet		Spain (Mallorca)	Traditional vegetable stew that contains layers of sliced potatoes, aubergines and red bell peppers previously fried in olive oil. The aubergines and red peppers should not be peeled. The whole is topped with tomato fried with garlic and parsley, and presented in a way that it looks like a pie without a crust.
Tuna pot		Spain (Basque country)	Fish stew that was eaten on tuna fishing boats in the Cantabrian Sea; a beautiful and simple dish with potatoes, onions, pimientos, and tomatoes.
Wat (food)		Ethiopia Eritrea	Stew or curry which may be prepared with meat (such as chicken, beef, or lamb) or a variety of vegetables, with spice mixtures, such as berbere and niter kibbeh (a seasoned clarified butter).
Waterblommetjiebredie		South Africa	Meat, typically lamb, stewed together with waterblommetjies (Aponogeton distachyos flowers, commonly known as Cape pondweed, Cape hawthorn or Cape asparagus). Literally means "small water flower stew" in Afrikaans.
Waterzooi		Belgium (Flanders)	Stew made of fish or chicken, vegetables (carrots, leeks, and potatoes), herbs, eggs, cream, and butter.
Zoervleis		Limburg region, Belgium and the Netherlands	Traditional dish similar to German sauerbraten which features meat (normally horse meat) that was marinated in vinegar or apple cider. Contrary to what one would expect, it is sweet, as it is served with gingerbread.

Unsorted

• Bamia – An Egyptian stew prepared with lamb and okra as primary ingredients^[4]
• Kamounia
• Ostrich stew

See also

• Fish stew – includes a list of many fish stews
• List of Japanese soups and stews
• List of soups
• List of fish and seafood soups

References

1. "Definition of boeuf bourguignon". Oxford University Press. Retrieved 2013-04-18.
2. http://gosouthamerica.about.com/od/recipesfromvenezuela/r/carnemechada.htm
3. Larousse Gastronomique (1998). Paris: Larousse-Bordas. p. 804. ISBN 2-03-507300-6
4. Webb, L.S.; Roten, L.G. (2009). The Multicultural Cookbook for Students. EBL-Schweitzer. ABC-CLIO. p. 286. ISBN 978-0-313-37559-0.