How to pronounce Stoemp

In the International Phonetic Alphabet it is /stump/. In plain English letters that is STOOMP, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Stoemp?

Stoemp is a main dish of Belgium. Where it comes from: Brussels. People usually eat it at lunch or dinner. Its main ingredients are potato and vegetables. It tastes savory.

Where Stoemp comes from

Stoemp is one of 32 signature dishes of Belgium on this map. See all dishes from Brussels.

• Moules-frites mosselen-friet · Main dish · Brussels and the coast

  Mussels cooked in a covered pot with celery, onion and sometimes white wine or beer, served with a side of fries, are Belgium's best-known meal and are eaten in neighbouring northern France too.

• Kriek · Drink · Flemish Brabant and Brussels

  Kriek is a Belgian beer made by putting sour Morello cherries, stones and all, into lambic, the spontaneously fermented beer of Brussels and its surroundings, and leaving them for several months while the fruit sugar ferments.

• Mitraillette · Street food · Brussels

  A mitraillette, French for "submachine gun", is a Belgian sandwich made from half a baguette filled with fried meat, such as a sausage, burger or steak, then piled with chips and covered with sauce, mayonnaise, andalouse, garlic, béarnaise or others, sometimes with lettuce, tomato, grated carrot or cheese.

• Filet américain filet americain · Main dish · Brussels

  Filet américain, often just américain, is very finely minced raw lean beef, a close relative of steak tartare, and a fixture of Belgian brasseries and butchers.

• Brussels waffle Brusselse wafel · Dessert · Brussels

  The Brussels waffle is a large, rectangular, very light waffle with deep square pockets, fifteen, twenty or twenty-four of them, made from a soft batter of flour, yeast, milk, water, butter, salt and egg whites beaten stiff, and baked in an iron with very wide grids.

• Pain à la grecque · Dessert · Brussels

  Pain à la grecque is a Brussels speciality: a long rectangle of milk bread baked with brown sugar and cinnamon and covered with coarse crystal sugar.

Food of Belgium

Dishes like Stoemp in other countries

Same type of dish and similar main ingredients as Stoemp:

• Hutspot · Main dish · South Holland, Netherlands

  Hutspot is a winter dish of potatoes, carrots and onions boiled together and mashed, traditionally cooked in the same pot as klapstuk, a fatty rib cut of beef, or with bacon.

• Dibbelabbes · Main dish · Saarland, Germany

  Dibbelabbes is the Saarland name for a potato dish known across western Germany under many dialect names: Potthucke in Westphalia, Döppekooche in the Rhineland, Dibbekooche in the Westerwald.

• Choucroute garnie · Main dish · Alsace, France

  Choucroute garnie, "dressed sauerkraut", is the great winter dish of Alsace.

• Papet vaudois · Main dish · Vaud, Switzerland

  Papet vaudois is the dish of the canton of Vaud: leeks and potatoes cooked slowly in white wine, usually Chasselas, finished with cream and served with Vaud sausages cooked on top of the vegetables, such as saucisson vaudois or saucisse aux choux, the cabbage sausage.