EditorialEgusi, made of stewed leafy greens and mushrooms bathed in a nutty, creamy sauce of ground egusi seeds, in New York, June 2023. Food Stylist: Roscoe Betsill. Prop Stylist: Paige Hicks. (Kelly Marshall/The New York Times)
EditorialOctopus is stewed in a rust-colored sauce that contains ants, among other ingredients, at Tobalá in Riverdale in the Bronx, May 4, 2023. (Rachel Vanni/The New York Times)
EditorialBerbere, a spice blend from Ethiopia and Eritrea, seasons the stewed lamb served over black-bean hummus at Tatiana by Kwame Onwuachi in New York, March 4, 2023. (Nico Schinco/The New York Times)
EditorialBerbere, the North African spice blend, seasons the stewed lamb served over black-bean hummus at Tatiana by Kwame Onwuachi in New York, March 4, 2023. (Nico Schinco/The New York Times)
EditorialAltagracia Alvino cooks stewed goat for her grandson, the second-generation baseball prodigy Vladimir Guerrero Jr., and his Blue Jays teammates, in Toronto, Aug. 16, 2019. (Tara Walton/The New York Times)