Sub-Saharan African Stews, Braises and Sauced Dishes

Gathers the stews, braises and sauced dishes of Sub-Saharan African culinary traditions, including West African groundnut stew, Ethiopian wat stews, and East African meat-and-vegetable stews, reflecting the continent's spice- and ground-nut-based sauce cooking. The grouping reflects the region's own slow, moist-heat cooking tradition, whether built on wine, coconut milk, yogurt or a ground-nut paste, rather than the specific meat or vegetable braised in it, since the same sauce base often carries several different dishes.