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Cocido (Spanish: [koˈθiðo]) or
cozido (Portuguese: [kuˈziðu] ) is a
traditional stew
eaten as a main dish in Spain, Portugal,
Brazil and
other Hispanophone...
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Cocido madrileño (Spanish: [koˈθiðo maðɾiˈleɲo]; "Madrilenian stew") is a
traditional chickpea-based stew ****ociated with the
Madrid region. It is most...
- Mate
cocido (Spanish pronunciation: [ˈmate koˈsiðo], 'boiled maté', or just
cocido in
Corrientes Province), chá mate (Brazilian Portuguese: [ˈʃa ˈmatʃi]...
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Cocido montañés (translated as 'Mountain stew' or 'Cantabrian stew',
depending on context) is a rich
hearty Spanish bean stew,
originally from and most...
- horn (guampa) in some areas. A very
similar preparation,
known as mate
cocido,
removes some of the
plant material and
sometimes comes in tea bags. Today...
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Cocido lebaniego is a
traditional dish from the
region of Liébana in Cantabria, Spain. This stew has some
essential ingredients,
which include chickpea...
- and then the dish
cooked in it. The dish is
essentially equivalent to the
cocido of
Spain but
lacks colorants (such as paprika) and uses
local ingredients...
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Lanzarote has
gained international recognition. A po****r
Cantabrian dish is
cocido montañés (highlander stew): a rich stew made with beans, cabbage, and pork...
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Andean region;
curanto in
Chile and
southern Argentina;
berarubu in Brazil;
cocido enterrado in Colombia; or hāngī in New Zealand.
Although it is speculated...
- Food
portal Bosnian pot –
Bosnian stew
Cocido lebaniego –
Traditional dish from
Cantabria containing chickpeas Cocido montañés –
Spanish bean stew
Irish stew –...
