Known in France as , this classic chicken casserole carries all the comfort of home. With bacon, rosemary and a splash of chardonnay, the sauce is packed with aroma and richness. Thanks Gabriel Gaté for sharing your family favourite!
Source: Benito Martin
Just as a tagine takes its name from the earthenware dish and paella from its pan, potjie (pronounced ‘poy-ke’) is synonymous with the cast-iron three-legged pot in which it’s made. In African week on the chefs’ Line home cook Agnes Dube wowed the judges with her Zimbabwean . Served with a fresh cabbage salad and peanut butter rice (yes PB rice!), it’s a winner in winter.
Goat stew potjie with mushrooms Source: China Squirrel
With a mix of shiitake, enoki, shimeji and oyster mushrooms, this Japanese hot pot has more fungi than a forest floor. The dashi broth is bolstered with oysters, tofu and kuzukiri (dried potato starch) noodles, making wholesome and hearty in equal parts. 
Oyster and mushroom hot pot (kaki nabe) Source: Brett Stevens
Rich and coconut-y with a citrus cut-through, this deserves more attention than it currently receives. Known as mariscada, the soup is thickened with manioc (cassava) flour and flavoured hits of chilli and garlic.Serve, as the Brazilians do, with fresh coriander and steamed rice.
Peanut butter fiends will adore this saucy, spicy . Popular across West African countries, including Senegal, Gambia and Mali, the dish comes in many incarnations, be it with poultry, meat, seafood or simply vegetables. from Leanne Kitchen pairs chicken drumsticks, okra and a pantry full of spices. Well, not quite, but it does involved shakes of ground cumin, coriander, turmeric and fenugreek.
Source: China Squirrel
is a famed fisherman’s stew from Spain’s Catalan region. Always savvy on shortening cooking times, Leanne Kitchen delivers us a quicker version. The vivid-hued soup is flavoured with paprika (smoked and sweet), saffron and dry sherry. The recipe lends itself to any firm white fish – snapper, barramundi, bream, blue eye, bream and monkfish included.
Catalan fish stew (romesco de peix) Source: Alan Benson
At first glance, or might look like a teenager’s attempt at making “dinner”, but in actual fact it’s a 1950’s Korean creation born out of necessity. Please explain? Well following the Korean War, a food shortage led crafty locals to concoct a meal from leftovers of US military bases. Unfamiliar ingredients like hot dogs, cheese singles, baked beans and Spam were incorporated into a traditional gochujang and noodle soup.
Source: Chris Chen
, what an English classic! Cooking the homely dish on his annual Euro trip, Gabriel Gaté ups the richness stakes with tinned tomato and red wine. Follow in the Frenchman’s footsteps by serving with a crusty baguette.
Proving that stews needn’t be a meaty affair, this is one for your weeknight repertoire. Made in less than 20 minutes, My New Roots blogger Sarah Britton says it’s perfect for time-poor cooks. Darn tasty, too!
Source: Sarah Britton
Have we got your attention and your tastebuds? This week, is all about African cuisine. Tune in 6pm weeknights on SBS. Check out the for episode guides, cuisine lowdowns, recipes and more.
