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brunswick stew
Brunswick stew is a traditional dish, popular in the American South. The origin of the dish is uncertain, but it is believed to have been invented in the early 19th Century by a plantation cook named Danny Mears. Two places compete for originating it, in addition to claims to a German origin.
==Ingredients==
Recipes for Brunswick stew vary greatly, but it is usually a tomato-based stew, containing various types of lima beans/butter beans, corn, okra, and other vegetables, and one or more types of meat. Claims of authenticity call for squirrel, opossum or rabbit meat, but chicken is most commonly used in modern versions. Some versions have a distinctly smoky taste. Eastern North Carolina Brunswick Stew has potatoes, which thickens it considerably. Eastern Virginia Brunswick Stew tends to be thinner, with more tomato flavor and less smoky flavor.
The stew essentially resembles a very thick vegetable soup with meat. The key distinguishing factor between soup and Brunswick stew is the consistency. Brunswick stew must be thick; otherwise, it would be vegetable soup with meat added. Most variations have more meat and vegetables than liquid.
The main differences between the Georgia and Virginia versions have been the types of meat used. The Virginia version tends to favor chicken as the primary meat, along with rabbit. The Georgia version tends to favor pork and beef. As there is no "official" recipe for Brunswick stew, it is possible to find chicken, pork, beef, and other types of meat included in the same recipe. North Carolina natives have been known for their unique concoction, similarly thick and tomato based, using chicken-breast chunks and pulled Eastern North Carolina–style barbecue (pork) as the meat.〔(【引用サイトリンク】title=Bob Garner's Guide to North Carolina Barbecue )〕
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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