Soup Recipes
Comforting soups, stews and broths from world cuisines.
Egusi Soup
Rich, nutty soup of ground melon seeds simmered with palm oil, leafy greens and assorted meats — eaten with pounded yam or fufu.
Pounded Yam & Efo Riro
Silky pounded yam paired with efo riro — a vibrant Yoruba spinach stew built on palm oil, peppers and assorted proteins.
Amala, Ewedu & Gbegiri
The Yoruba 'abula' trio — smooth yam-flour amala paired with slippery jute-leaf ewedu and silky beans gbegiri, crowned with peppery stew.
Ofada Rice & Ayamase
Nutty unpolished Ofada rice with 'designer stew' — green bell peppers and habaneros bleached in palm oil with assorted meats and iru.
Ofe Nsala (White Soup)
Anambra's pale, peppery catfish soup thickened with pounded yam paste and perfumed with utazi and uziza — no palm oil, no tomato.
Ofe Onugbu (Bitter Leaf Soup)
Classic Igbo soup of washed bitter leaves and cocoyam-thickened broth, rich with assorted meats, stockfish and palm oil.
Banga Soup
Urhobo/Itsekiri palm-fruit soup — fresh palm-nut cream simmered with catfish, beef and a fragrant blend of banga spices and oburunbebe stick.
Edikang Ikong
The luxurious Efik vegetable soup of fluted pumpkin (ugu) and waterleaf, packed with assorted proteins and very little water — vegetables cook in their own juice.
Afang Soup
Ibibio/Efik soup of finely sliced afang (okazi) leaves loosened with waterleaf, palm oil, periwinkles and assorted meats.
Tuwo Shinkafa & Miyan Kuka
Soft northern rice pudding paired with miyan kuka — a deep-green baobab-leaf soup thickened to silk with kalwa (dried okra) and beef.
Miyan Taushe
Hausa pumpkin and groundnut soup — silky purée of roasted pumpkin enriched with peanut butter, spinach and dried fish.
Waakye
Iconic Ghanaian rice and beans tinted deep red by sorghum leaves — served with shito, gari, spaghetti and stew.
Nkatenkwan (Groundnut Soup)
Velvety peanut soup with chicken, ginger and chili — Ghana's hearty Sunday classic served with fufu or rice balls.
Red Red (Bean Stew & Fried Plantain)
Black-eyed pea stew enriched with palm oil and served with sweet fried plantains — a beloved Ghanaian comfort plate.
Fufu with Light Soup
Ashanti pounded cassava-and-plantain fufu bathed in a peppery tomato-and-ginger light soup with goat or guinea fowl.
Ampesi
Ashanti boiled yam, cocoyam or plantain served with a tomato-and-garden-egg palaver-style stew.
Abenkwan (Palm Nut Soup)
Ashanti soup of fresh palm-nut cream simmered with fish, meat and aromatics — deep orange and glossy.
Nkontomire Abomu
Ashanti cocoyam-leaf stew with ground melon seeds (agushi), smoked fish and palm oil.
Kpekpele (Homowo Dish)
Ga-Adangbe steamed fermented corn couscous eaten with palm-nut soup at Homowo — the 'hooting at hunger' festival.
Fetri Detsi (Okra Stew)
Ewe silky okra stew with smoked fish, crab and palm oil — a Volta essential with akple.
Fante Fante (Fisherman's Stew)
Cape Coast fisherman's one-pot of fresh fish poached in a bright palm-oil tomato and onion stew.
Tuo Zaafi (TZ)
Dagomba northern staple of soft millet or maize porridge served with ayoyo (jute-leaf) soup and dawadawa.
Dawadawa Soup
Northern Ghana's earthy soup thickened with fermented locust-bean seeds, guinea fowl and shea butter.
Saab (Dagaaba TZ)
Upper West stiff millet porridge — the Dagaaba staple served with bito (dried okra) soup.
Bito (Dried Okra Soup)
Upper West Dagaaba soup of pounded dried okra thickened with dawadawa and shea butter.
Momoni Stew
Coastal fishing-village stew built on fermented salted fish (momoni), palm oil and hot pepper.
Provençal Ratatouille
Sun-soaked Provençal vegetable stew of eggplant, courgette, peppers and tomato finished with herbs.
Plasas (Cassava Leaf Stew)
Sierra Leone's national dish — pounded cassava leaves slow-cooked in red palm oil with smoked fish, dried shrimp, groundnut paste and ogiri for that signature dark, velvety, deeply savoury stew over rice.
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Potato Leaf Plasa (Petehteh Leaf Stew)
Finely chopped sweet potato (petehteh) leaves stewed down with palm oil, peanut paste, smoked fish, ogiri and a touch of okra — a Salone household favourite, lighter and grassier than its cassava-leaf cousin.
Granat Sup (Sierra Leonean Groundnut Soup)
Salone's classic 'granat sup' — beef (or chicken) simmered in palm oil with onion, a little tomato and groundnut paste until the peanuts cook out fragrant, glossy and the oil floats on top. Served over white rice.
Okroh Soup (Sierra Leonean Okra Soup)
Salone okroh sup — fresh okra grated to a glossy, ropey draw, simmered in red palm oil with beef, smoked fish, dried shrimp and scotch bonnet until rich, slippery and deeply savoury. Eaten with rice or foofoo.
Tola Soup (Beniseed / Sesame Soup)
A Salone delicacy from the east — roasted beniseed (sesame seeds) ground to a paste and simmered with beef, smoked fish, palm oil and scotch bonnet into a nutty, glossy soup. Especially loved in Kono and Kailahun.
Bittas Soup (Bitter Leaf Soup)
Salone bittas sup — washed bitter leaves slow-cooked in red palm oil with beef or cowfoot, smoked fish, dried shrimp and ogiri. The leaves are repeatedly squeezed to tame the bitterness into a clean, herbal edge.
Traditional Irish Stew
Slow-simmered lamb, potatoes and onions in a clean, herb-scented broth — Ireland's national one-pot.
Azerbaijani Plov
Saffron rice with a crisp golden gazmag crust, served with lamb-and-chestnut stew alongside in the Baku tradition.
Borscht
Ruby-red beet and cabbage soup simmered with beef, finished with dill and a swirl of smetana.
Hungarian Gulyás
Slow-simmered beef and potato soup deeply colored with sweet Hungarian paprika and finished with caraway.
Šaltibarščiai
Lithuania's electric-pink chilled beet and kefir soup, served with hot boiled potatoes on the side.
Akume with Fetri Dessi
Soft cornmeal pap with okra and smoked fish stew.
Cachupa
National hominy, bean and pork stew of the islands.
Caldo de Mancarra
Rich peanut stew with chicken and tomato.
Muamba de Galinha
Angolan chicken stew with palm oil, okra and pumpkin.
Daraba (Chadian Okra & Peanut Stew)
Chad's signature lush green stew — fresh okra simmered slowly with sweet potato, eggplant, tomato and groundnut paste in red palm oil until thick, glossy and 'drawing'. Served piping hot over boule de mil (millet ball).
Maafé Tchadien (Chadian Groundnut Stew)
Chad's version of the Sahelian peanut stew — beef or goat braised with tomato, onion and a generous slick of groundnut paste until the oil floats on top. Eaten with rice or boule de mil.
Saka-Saka
Pounded cassava-leaf stew with smoked fish and palm oil.
Pepe Soup
Fiery pepper soup with goat or fish.
Calulu
Layered fish-and-greens stew with palm oil and okra.
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Pyongyang Naengmyeon
Chilled buckwheat noodles in icy beef broth.
Taiwanese Beef Noodle Soup
Soy-braised beef shank in fragrant five-spice broth.
Ema Datshi
National cheese-and-chili stew of Bhutan.
Mohinga
Lemongrass-fish noodle soup, the Burmese national breakfast.
Batar Da'an
Hearty corn, mung bean and pumpkin stew.
Lagman
Hand-pulled noodles in lamb-and-pepper stew.
Dograma
Crumbled flatbread with shredded lamb and onion in broth.
Stuffat tal-Fenek
Slow-braised rabbit stew with red wine, the Maltese national dish.
Fårikål
National lamb-and-cabbage stew with whole peppercorns.
Lohikeitto
Creamy Finnish salmon soup with leek and dill.
Pepián
Toasted-spice chicken stew, the national dish.
Stew Chicken with Rice and Beans
Recado-stained chicken with coconut rice and red beans.
Sancocho Panameño
Hen-and-yam stew with cilantro foot, the national soup.
Callaloo Soup
Pureed dasheen-leaf soup with coconut and crab.
Fungi and Pepperpot
Cornmeal-okra fungi served with spinach-based meat stew.
Encebollado
Tuna soup with yuca, pickled red onion and cilantro.
Salteñas
Sweet-savory baked beef-and-broth empanadas.
Sopa Paraguaya
Cornbread with cheese and onion — the 'solid soup'.
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Chicken Tinola
Ginger-clear chicken soup with green papaya and chili leaves.
Thiéboudienne
Senegal's national dish — broken rice braised in tomato-tamarind broth with stuffed fish and vegetables.
Mafé
Velvety peanut-butter and tomato stew with beef and root vegetables.
Konkoé Pepper Soup
Smoked-fish pepper soup spiced with grains of paradise and ginger.
Domoda
Gambia's national peanut stew with beef, pumpkin and a tang of lemon.
Tiguadege Na
Malian peanut-butter beef stew finished with okra and chili.
Sierra Leonean Groundnut Stew
Krio-style peanut stew with chicken, sweet potato and scotch bonnet.
Sierra Leonean Okra Soup
Palm-oil okra soup with smoked fish and beef, served with foofoo.
Bissau Jollof
Creole-Portuguese jollof with smoked fish and bay-scented broth.
Shiro Wat
Silky chickpea-flour stew simmered with berbere and niter kibbeh; an Ethiopian everyday classic eaten with injera.
Matoke
Steamed and mashed green bananas — Uganda's staple, often served with groundnut sauce or beef stew.
Luwombo
Royal Buganda stew of chicken, peanuts and mushrooms steamed inside folded banana leaves.
Zigni
Eritrea's fiery beef stew slow-cooked with berbere and caramelized onions.
Tsebhi Birsen
Eritrean red lentil stew with berbere and spiced butter.
Seven-Vegetable Couscous
Friday couscous steamed three times over a saffron-spiced lamb and vegetable broth.
Harira
Tomato-lentil-chickpea soup thickened with flour, lifted with cilantro — Ramadan's iftar staple.
Molokhia
Silky jute-leaf soup finished with garlic-coriander tagleya, ladled over rice and chicken.
Mahshi
Vine leaves and vegetables stuffed with herbed rice and slow-cooked in tomato broth.
Tunisian Fish Couscous
Coastal Tunisian couscous with grouper, harissa and saffron-tomato broth.
Lablabi
Spicy chickpea soup ladled over torn day-old bread, finished with cumin, harissa and a soft egg.
Chorba Frik
Smoky green-wheat soup with lamb, tomato and chickpeas — Ramadan in a bowl across Algeria.
Couscous Royale
Steamed couscous served with lamb, chicken, merguez and a vegetable-saffron broth.
Bazin
Dense barley dough served with a rich tomato-lamb stew and hard-boiled eggs.
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Sharba Libiya
Tomato-lamb soup with orzo, mint and chickpeas, brightened with lemon.
Mullah Rob
Tangy okra-yogurt stew with lamb, dried tomato and Sudanese spices.
Aseeda
Smooth wheat porridge served with mullah stew or honey and ghee.
Sadza & Beef Stew
Stiff maize sadza with a tomato-onion beef stew — Zimbabwe's everyday plate.
Potjiekos
Layered three-legged-pot stew of meat and vegetables cooked slowly over coals — never stirred.
Kapenta Stew
Tiny dried lake fish quickly stewed with onion, tomato and chili — protein-packed Zambian comfort.
Romazava
Madagascar's national stew — beef and pork with anamalao and brèdes mafana for a tongue-tingling finish.
Pepe Soup
Spicy pepper-and-fish soup with chili, ginger and herbs — eaten across the Gulf of Guinea.
Plantains Frits
Crisp golden ripe plantain slices, the perfect partner to pepe soup.
Shoyu Ramen
Tokyo-style soy-based ramen with chicken-pork broth, chashu pork and a soft-boiled egg.
Miso Soup
Dashi-based broth with miso, tofu and wakame — Japan's daily bowl.
Ishikari Nabe
Hokkaido salmon hot pot in miso-dashi broth with tofu, potato and seasonal vegetables.
Kitsune Udon
Osaka udon in kombu-bonito broth topped with sweet simmered abura-age.
Tonkotsu Ramen
Hakata (Fukuoka) ramen — creamy pork-bone broth boiled at a rolling boil, with thin straight noodles.
Nagasaki Champon
Nagasaki's Chinese-inflected noodle soup — pork, seafood and vegetables stir-fried, then simmered in creamy pork-chicken broth.
Xiaolongbao
Shanghai soup dumplings with a thin pleated wrapper, gingery pork and a burst of aspic-melted broth.
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Wonton Noodle Soup
Cantonese springy egg noodles with shrimp wontons in a clear pork-shrimp broth.
Sichuan Hotpot
Bubbling ma la broth of beef tallow, doubanjiang, dried chili and Sichuan peppercorn for dipping meats, tripe and vegetables.
Beijing Lamb Hotpot
Shuan yang rou — paper-thin lamb dipped through a mild broth in a copper chimney pot and eaten with sesame-based sauce.
Drunken Chicken
Shanghainese cold appetizer of poached chicken steeped overnight in Shaoxing wine and jellied broth.
Buddha Jumps Over the Wall
Fujianese fo tiao qiang — a luxury layered soup of abalone, scallop, sea cucumber, fish maw, chicken and ham slowly steamed in a jar.
Lanzhou Beef Noodle Soup
Hui-Muslim lanzhou lamian — hand-pulled noodles in a clear beef broth topped with braised beef, radish, chili oil and coriander.
Crossing-the-Bridge Noodles
Yunnan guo qiao mi xian — a scalding-hot chicken broth in which raw meats, quail eggs, herbs and rice noodles cook at the table.
Hot and Sour Soup
Suan la tang — a peppery, tangy broth thick with tofu, wood ear, lily bud, bamboo shoot and ribbons of egg.
Malatang
Sichuan street-cart hotpot — pick-your-own skewers of vegetables, tofu and meat cooked in a numbing chilli broth.
Luosifen
Guangxi Liuzhou's pungent river-snail rice noodle soup — sour bamboo, chilli oil and deep umami stock.
Kimchi Jjigae
Bubbling stew of aged kimchi, pork belly and tofu — Korea's ultimate comfort.
Samgyetang
Whole young chicken stuffed with sticky rice, ginseng and jujube, simmered into a restorative soup.
Pyongyang Naengmyeon
Cold buckwheat noodles in a clear chilled beef-and-radish broth with mustard and vinegar.
Mandu Guk
Beef-broth soup with pleated dumplings of pork, kimchi and tofu — a New Year tradition in the north.
Taiwanese Beef Noodle Soup
Rich red-braised beef shank with tomato, doubanjiang and wheat noodles — Taiwan's national bowl.
Undhiyu
Surat's upside-down winter vegetable and muthiya stew cooked in matlu pots.
Dhansak
Parsi lamb and mixed-lentil stew scented with dhansak masala and served with brown rice.
Hyderabadi Haleem
Hyderabad's Ramadan wheat, lentil and mutton porridge pounded to a silky stew.
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Sambar
South India's tamarind and toor-dal stew with drumsticks, brinjal and freshly ground sambar podi.
Appam with Stew
Kerala's lacy fermented rice hoppers with a gently spiced coconut-milk vegetable stew.
Assamese Masor Tenga
Assam's light, sour fish stew with tomato, lemon and elephant apple.
Thukpa
Tibetan-Sikkimese hand-pulled noodle soup with chicken and mountain vegetables.
Mulligatawny Soup
Anglo-Indian pepper-and-lentil soup — a colonial adaptation of milagu tanni.
Nihari
Lahore's slow-cooked beef shank stew thickened with wheat flour, finished with fried onions and ginger.
Haleem
Slow-cooked porridge of wheat, barley, lentils and beef pounded to a silky stew — Karachi street legend.
Thukpa
Tibetan-Nepali noodle soup with vegetables, chicken and warm spices — mountain comfort.
Jasha Maroo
Spicy minced chicken stew with ginger, tomato and green chili.
Garudhiya
Clear Maldivian tuna broth eaten with rice, lime, chili and onion.
Qorma-e-Sabzi
Slow-cooked spinach and herb stew with lamb and dried lime.
Tom Yum Goong
Hot-and-sour shrimp soup fragrant with lemongrass, kaffir lime and galangal.
Phở Bò
Hanoi-style beef noodle soup with charred ginger, star anise and rice noodles.
Bún Chả
Hanoi grilled pork patties and belly served with rice noodles and dipping broth.
Soto Ayam
Golden turmeric chicken soup with vermicelli, egg and crisp shallots.
Bakso
Springy beef meatballs in clear broth with noodles, tofu and fried garlic.
Sinigang na Baboy
Tamarind-sour pork soup with vegetables — radish, eggplant, kangkong, beans.
Kare-Kare
Oxtail and tripe stew in thick peanut-annatto sauce served with bagoong.
Asam Laksa
Penang sour fish noodle soup with tamarind, mackerel, mint and pineapple.
Katong Laksa
Coconut-curry noodle soup with prawns, cockles and laksa leaf, eaten with spoon.
Bak Kut Teh
Pork rib soup peppery with white pepper and garlic, Teochew style.
Mohinga
National catfish-and-rice noodle breakfast soup thickened with chickpea flour.
Ohn-No Khao Swè
Coconut-chicken noodle soup with chickpea flour, onion and crisp toppings.
Samlor Korko
Hearty country soup of pork, prahok, green papaya and toasted rice.
Or Lam
Luang Prabang stew of buffalo or beef with sakhan wood, eggplant and herbs.
Batar Da'an
Timorese stew of corn, mung beans and pumpkin slow-simmered with garlic.
Lagman
Hand-pulled noodles in lamb-and-vegetable stew with bell pepper and tomato.
Ashlan-Fu
Karakol cold spicy noodle soup of mung-starch jelly, noodles and chili broth.
Shurbo
Hearty lamb-and-chickpea soup with potatoes, carrots and herbs.
Dograma
National dish of finely chopped tandyr bread, boiled lamb and onion in broth.
Chorba
Rich lamb soup with potatoes, tomato and carrots, deeply spiced with cumin.
Ratatouille
Provençal stew of eggplant, zucchini, peppers and tomato perfumed with herbes de Provence.
Soupe à l'Oignon
Caramelized onion soup gratinéed with Comté over toasted baguette.
Bouillabaisse
Marseille fisherman's stew of rockfish and shellfish in saffron-tomato broth, served with rouille.
Erwtensoep
Snert — split-pea soup so thick a spoon stands up, with smoked sausage.
Carbonnade Flamande
Flemish beef stew braised in dark abbey beer with onions and mustard bread.
Gentse Waterzooi
Ghent's creamy chicken stew with leek, carrot and celeriac in egg-yolk broth.
Tafelspitz
Boiled beef in clear broth with root vegetables — Vienna's imperial dish.
Irish Stew
Slow-simmered lamb with potatoes, onions and carrots in a clear broth.
Bouneschlupp
Hearty green-bean soup with potato, leek and smoked sausage.
Hafalaab
Cornmeal-flour dumplings simmered with smoked pork in a hearty broth.
Osso Buco alla Milanese
Braised veal shanks in white wine and broth, finished with gremolata.
Gazpacho Andaluz
Cold blended Andalusian soup of ripe tomato, cucumber, pepper and bread.
Fabada Asturiana
Asturian white-bean stew with chorizo, morcilla and pork shoulder.
Fasolada
The 'national dish' — humble white-bean and tomato soup with olive oil and celery.
Avgolemono Soup
Silky chicken and rice soup thickened with tempered egg and lemon.
Caldo Verde
Minho soup of puréed potato with shredded collard greens and chorizo.
Cataplana de Marisco
Algarve clam-and-shrimp stew steamed in copper cataplana with chouriço and tomato.
Stuffat tal-Fenek
National rabbit stew in red wine with tomato, garlic and bay — a Maltese feast dish.
Aljotta
Garlicky Maltese fish soup with tomato, marjoram, mint and rice.
Pasta e Ceci
Apennine chickpea-and-pasta soup with rosemary, garlic and good olive oil.
Escudella i Carn d'Olla
Catalan-Andorran festive broth with pilota meatball, pasta shells and meats.
Bigos
Hunter's stew of sauerkraut, fresh cabbage, kielbasa, pork and dried mushrooms.
Żurek
Sour rye soup with white sausage, potato and boiled egg.
Borscht
Crimson beet soup with beef, cabbage and a swirl of smetana and dill.
Ukrainian Borshch
Heritage beet-and-pork-rib soup with beans and garlic-lard pampushky.
Kapustnica
Christmas-Eve sauerkraut soup with smoked sausage, mushrooms and prunes.
Gulyás
Beef-and-paprika herder's soup with potatoes, peppers and csipetke pinch noodles.
Pörkölt
Thick paprika-rich meat stew without potatoes — served with nokedli.
Kavarma
Clay-pot pork stew with peppers, mushrooms, white wine and savory.
Begova Čorba
Sarajevan bey's soup with chicken, okra and root vegetables thickened with roux.
Jota
Karst soup of sauerkraut, beans, potato and smoked pork with bay and garlic.
Šaltibarščiai
Vivid pink cold beet soup with kefir, cucumber, dill and hot potatoes on the side.
Skābu Kāpostu Zupa
Sour-cabbage soup with pork ribs, barley and potato — winter warmer.
Zeamă de Pui
Sour chicken soup with homemade noodles, lovage and borș fermented bran liquid.
Kholodnik
Cold pink kefir-and-beet soup with cucumber, dill and boiled egg.
Tavë Prizreni
Clay-pot stew of veal, peppers, mushrooms and tomato baked under cheese.
Shepherd's Pie
Minced lamb stew topped with golden mashed potato.
Ärtsoppa & Pannkakor
Thursday tradition: yellow pea soup followed by thin pancakes.
Kalops (Västergötland)
West-Swedish braised beef stew scented with allspice and bay, plated with pickled beetroot and boiled potatoes.
Nyponsoppa (Norrland)
Northern rosehip soup — velvety, tart and traditionally served with almond biscotti and cream.
Blåbärssoppa (Småland)
Warming Småland blueberry soup — the Vasaloppet skier's cup.
Lapskaus
Hearty Norwegian stew of beef, potatoes and root vegetables.
Fiskesuppe
Creamy Norwegian fish soup with cod, salmon and root vegetables.
Sodd (Trøndelag — Steinkjer)
Ceremonial Trøndelag mutton and meatball soup with carrot, potato and a whisper of ginger — served at weddings and confirmations.
Bacalao Kristiansund (Møre og Romsdal)
Kristiansund's klippfisk stew of soaked salt cod slow-cooked with tomato, potato, onion and olive oil — a coastal legacy.
Bidos (Sápmi — Finnmark)
Sámi celebration reindeer stew — chunks of reindeer simmered with carrot and potato in a clean, birch-scented broth.
Koldskål (Fyn)
Funen chilled buttermilk soup with vanilla, lemon and crunchy kammerjunker biscuits.
Gule Ærter (Midtjylland)
Central Jutland yellow split-pea soup with salted pork, sausage and mustard.
Lohikeitto (Lappi)
Lappish creamy salmon soup with potatoes, leek and dill.
Karjalanpaisti (Pohjois-Karjala)
Karelian oven stew of beef, pork and lamb slow-cooked with root vegetables.
Hernekeitto (Häme)
Häme yellow pea soup with ham and mustard — the Thursday tradition.
Kjötsúpa
Hearty Icelandic lamb soup with root vegetables and rice.
Humarsúpa
Höfn í Hornafirði creamy langoustine soup with cognac and dill.
New England Clam Chowder
Creamy potato and clam chowder thickened with bacon fond and a touch of cream.
Louisiana Gumbo
Dark-roux Cajun stew with andouille, chicken and the holy trinity over rice.
Pozole Rojo
Hominy and pork stew in a guajillo-ancho red broth with crisp garnishes.
Sopa de Tortilla
Smoky tomato-pasilla broth with crisp tortilla strips, avocado and queso.
Birria de Res
Jalisco red-chili beef stew, brothy and deeply spiced, served with tortillas for dipping or as quesabirria tacos.
Menudo Rojo
Northern weekend soup of tripe and hominy in a red guajillo-chile broth, served with lime, onion and oregano.
Soupe aux Pois
Quebec yellow split-pea soup with smoky ham hock and herbs.
Acadian Rappie Pie
Nova Scotia Acadian casserole of grated potato squeezed dry, saturated with chicken broth and baked with pulled chicken until golden.
Pepián de Pollo
Mayan thick stew of chicken in toasted-seed and chili sauce.
Kak'ik (Turkey Soup)
Q'eqchi' Maya red turkey soup with achiote, chilies and herbs.
Tapado Garífuna
Izabal Garífuna coastal stew of fish, seafood, plantain and yuca simmered in coconut milk with achiote and culantro.
Hilachas
Zacapa shredded-beef stew in a tomato, guajillo and pasa-chile recado, served with rice and warm tortillas.
Caldo de Gallina Criolla
Huehuetenango market-day free-range hen soup with chayote, carrot, corn and rice, brightened with cilantro and lime.
Revolcado
Chiquimula stew of pig's head and offal in a deep red guajillo-tomato recado, thickened with toasted seeds.
Pinol de Gallina
Baja Verapaz stew of hen in a toasted-corn-and-sesame recado spiced with cinnamon and clove — one of Guatemala's oldest Mayan-mestizo dishes.
Hudut
Garifuna fish stew in coconut broth with mashed green-and-ripe plantain (fufu).
Sopa de Caracol
Garifuna conch soup in coconut broth with yuca, plantain and culantro.
Sopa de Mondongo (Cortés)
San Pedro Sula weekend tripe soup with yuca, plantain, corn and fragrant culantro.
Sopa de Caracol Isleña (Islas de la Bahía)
Bay Islands Garífuna conch soup in coconut milk with yuca, plantain, carrot and culantro.
Indio Viejo (Masaya)
Pre-Columbian Masaya stew of shredded beef thickened with toasted corn masa, sour orange and mint.
Sopa de Queso Chontaleña (Chontales)
Chontales ranch soup of fresh cheese balls stuffed with masa, simmered in tomato broth with mint.
Rondón Costeño (RACCS)
Bluefields Caribbean coconut seafood stew with fish, shrimp, yuca, plantain and dumplings — the Creole classic.
Sancocho de Gallina
Hearty Panamanian hen soup with yuca, ñame, corn and culantro.
Sancocho de Siete Carnes
Festive seven-meat stew with yuca, plantain, corn and squash.
Trini Callaloo
Silky stew of dasheen leaves with okra, coconut and crab — a Sunday classic.
Callaloo Soup
Dominica's national soup of dasheen leaves, coconut milk and salt pork.
Feijoada Completa
Brazilian black bean and pork stew with smoked sausage and ribs, served with rice, farofa and orange.
Moqueca Baiana
Bahian fish stew with coconut milk, dendê oil, peppers and tomato, simmered in a clay pot.
Cazuela de Vacuno
Chilean beef and vegetable broth with corn on the cob, pumpkin, potato and rice.
Ajiaco Bogotano
Bogotá chicken soup with three potato varieties, corn and the herb guascas, served with cream and capers.
Ceviche de Camarón
Ecuadorian shrimp ceviche in tomato-orange-lime broth with red onion and cilantro.
Encebollado
Tuna and yuca soup with pickled red onion, cilantro and lime — Ecuador's hangover cure.
Salteñas
Juicy Bolivian baked empanadas with a sweet-spiced beef-or-chicken stew set with gelatin.
Sopa Paraguaya
Paraguayan 'solid soup' — a rich corn-and-cheese cornbread with onion.
Guyanese Pepperpot
Christmas Amerindian-Creole stew of beef cooked in cassareep with cinnamon, clove and pepper.
Saltah
Yemen's national lamb-and-vegetable stew topped with bubbling fenugreek hilbeh and sahawiq.
Fahsa
Sizzling shredded lamb stew bubbling with hilbeh in a hot stone bowl.
Ghormeh Sabzi
Persian herb stew of slow-cooked lamb with kidney beans, dried lime and a forest of fried herbs.
Khoresh Fesenjan
Persian walnut-and-pomegranate stew with chicken, rich and sweet-tart.
Ash Reshteh
Persian thick herb-and-noodle soup with beans, kashk and crispy mint-onion.
Iraqi Dolma
Mixed vegetables and vine leaves stuffed with spiced rice and lamb, simmered in tomato-tamarind broth.
Armenian Manti
Tiny open-topped lamb dumplings baked golden, then bathed in garlic yogurt and tomato broth.
Khinkali
Pleated Georgian soup-dumplings of spiced beef-and-pork in a thick wheaten knot.
Chakapuli
Spring lamb stew with tarragon, sour plums and white wine.
Dovğa
Cooling Azerbaijani yogurt soup with herbs, rice and chickpeas — served hot or cold.
Supoesi
Warm Samoan papaya soup with coconut milk — a comforting Sunday breakfast.
Chicken & Pumpkin Coconut Stew
Village-style stew of chicken and kaukau pumpkin in coconut cream with bush herbs.
Poi
Pounded taro paste — a staple of Solomon village meals, served with fish or stew.
Santo Beef Stew
Espiritu Santo beef braised with island vegetables and coconut cream until rich and tender.
Palauan Chicken Tinola
Brothy chicken soup with green papaya, ginger and chili leaves — Palau's comfort dish.
Demok (Taro-Leaf Stew)
Slow-cooked taro leaves with coconut cream and crab — a celebrated Palauan delicacy.
Muamba de Galinha
Angola's national chicken stew with palm oil, okra and pumpkin — deep, earthy and lightly spiced.
Calulu de Peixe
Dried-and-fresh fish stew layered with sweet potato leaves, okra and palm oil.
Lahoh Sourdough Pancake
Spongy fermented pancake eaten with honey, ghee or stew across the Horn of Africa.
Rougaille Sausage
Creole tomato stew with smoked sausage, thyme and ginger — pure Mauritian comfort.
Mulah Takua Greens Stew
Pumpkin-leaf and peanut stew served over kisra or stiff porridge.
Fungee & Pepperpot
Antigua's national dish — cornmeal fungee with a slow-cooked salt-meat pepperpot stew of greens.
Babenda Sorrel Stew
Sorrel leaves cooked with rice, fish and peanut paste — a hearty Mossi country dish.
Cachupa Rica
The slow-cooked national stew of hominy corn, beans, pork, sausage and cabbage.
Domoda Peanut Stew
Beef braised in a tangy peanut and tomato sauce, served over rice.
Superkanja Okra Stew
Silky okra stew with palm oil, smoked fish and meat over white rice.
Callaloo Soup
Velvety green soup of dasheen leaves, coconut and crab.
Caldou Fish Stew
Light coconut-and-lime fish stew with okra and sweet potato.
Cassava Leaf Stew
Pounded cassava leaves cooked low with palm oil, smoked fish and beef — a Liberian classic.
Fufu & Pepper Soup
Springy cassava fufu with a fiery, fragrant fish pepper soup.
Goat Water Stew
Slow-cooked goat in a clove- and rum-spiced gravy — a Caribbean celebration dish.
Saint Lucian Bouyon
A thick one-pot soup of provisions, dumplings and salt meat in coconut broth.
Fufu with Light Soup
Pounded yam-cassava fufu with a clear, fiery tomato-and-fish soup.
Rechta Algeroise
Hand-cut steamed pasta noodles served under cinnamon-spiced chicken and chickpea broth.
Belizean Rice & Beans with Stew Chicken
Coconut-rich red kidney beans cooked with rice, beside burnt-sugar stew chicken.
Mountain Chicken Stew (Crapaud Style)
Dominica's national dish reimagined ethically with chicken legs in tomato-thyme gravy.
Zigni Beef Stew
Beef braised in berbere and onion until deeply spiced — served with injera.
Shiro Tegabino
Roasted-chickpea flour stew bubbled with berbere in a clay pot.
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Guyanese Pepperpot
Indo-Caribbean Christmas stew of beef braised with cassareep, cinnamon and chili until glossy and dark.
Sopa de Caracol
Garífuna conch chowder in coconut milk with yuca and plantain — Honduras's coastal anthem.
Jireesh Cracked-Wheat Stew
Bulgur-style cracked wheat slow-cooked with chicken and aromatics until porridge-thick.
Shorba Libiya
Tomato-and-lamb soup with tiny pasta, mint and lemon — Ramadan staple.
Pyongyang Naengmyeon
Cold buckwheat noodles in chilled beef-and-radish broth — Pyongyang's signature dish.
Injjo Tofu Stew
Soft tofu simmered with chili paste, beef and scallion — a hearty winter stew.
Sancocho de Gallina
Panama's restorative chicken-and-yuca soup with culantro and corn.
Sopa Paraguaya
A 'soup' that's actually a savoury cornmeal-and-cheese cake — Paraguay's national bread.
Malawax Pancakes
Soft semolina-and-flour crepes scented with cardamom, eaten with honey or stew.
Luwombo Stew
Buganda royal dish — chicken or beef steamed in banana-leaf parcels with ground peanut sauce.
Saltah
Yemen's national stew — meat broth bubbling under a crown of frothy hilbeh fenugreek paste.
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Escudella Andorrana
Mountain meat-and-noodle stew with pilota meatball — Andorra's winter centrepiece.
Calulu de Peixe
Angolan dried-and-fresh fish stew thickened with okra, sweet potato leaves and palm oil.
Ndolé
Cameroonian bitterleaf and peanut stew with shrimp and beef — the country's national dish.
Ajiaco Bogotano
Bogotá's three-potato chicken soup with corn, capers and the herb guascas.
Mtsolola
Comorian fish coconut stew with green banana and cassava.
Yetakelt Wat
Djiboutian spiced vegetable stew with carrot, potato and green bean in berbere.
Encebollado
Ecuadorian tuna and yuca soup with pickled red onions and cilantro — coastal hangover cure.
Succotash de Pollo
Equatorial Guinean chicken stew thickened with peanuts and rich palm oil.
Doro Wat
Ethiopia's iconic deep-red chicken stew with berbere, slow-melted onions and hard-boiled egg.
Shiro Wat
Silky chickpea-flour stew spiced with berbere — daily Ethiopian comfort food.
Poulet Nyembwe
Gabonese palm-nut chicken stew — silky red sauce over rice or cassava.
Pepián
Guatemala's national stew — chicken in toasted pumpkin-seed and tomato sauce.
Soup Joumou
Haiti's Independence Day pumpkin and beef soup with pasta and root vegetables.
Šaltibarščiai
Lithuanian electric-pink cold beet soup with kefir, dill and hard-boiled eggs.
Bouneschlupp
Luxembourg green-bean soup with potato, leek, bacon and a swirl of cream.
Romazava
Madagascar's national stew — beef simmered with bitter brèdes mafane greens.
Garudhiya
Clear Maldivian tuna broth ladled over rice with lime, chili and onion.
Rougaille Saucisse
Creole tomato stew with smoked sausage, ginger, garlic and thyme over rice.
Namibian Potjiekos
Slow three-hour cast-iron pot stew of beef, root veg and beer over an open fire.
Dal Bhat Tarkari
Nepal's daily plate — lentil soup, rice, vegetable curry and pickle.
Palestinian Maftoul
Hand-rolled large couscous steamed with chickpeas, chicken and warm spice broth.
Calulu de São Tomé
São Tomé fish stew with okra, eggplant and palm oil over rice.
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Kapustnica
Slovak smoky sauerkraut soup with sausage, mushrooms and prunes — Christmas Eve classic.
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Jota
Karst sauerkraut soup with beans, potato and smoked pork.
Kisra and Mullah
South Sudanese sorghum flatbread served with okra-and-meat mullah stew.
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Mullah Waika
Sudanese stew of dried okra (waika) with lamb and peanut, eaten with kisra.
Batar Daan
Timor-Leste corn-and-pumpkin stew with mung beans — comforting national dish.
Chakhchoukha
Algerian torn flatbread soaked in lamb-and-vegetable harissa stew.
Feijoada
Brazilian black-bean and pork stew — the national dish, served with rice and orange.
Cachupa Rica
Cape Verde's national hominy and bean stew with pork, sausage and sweet potato.
Crapaud Stew
Dominican stewed frog (crapaud) with thyme, garlic and lime — an island specialty.
Poulet à la Moambé
DRC's iconic palm-nut chicken stew — silky red sauce over rice and saka saka.
Zigni
Eritrean fiery beef stew with berbere — eaten with injera.
Domoda
Gambian peanut-tomato stew with beef or chicken, served over white rice.
Guyanese Pepperpot
Guyana's national stew — beef in cassareep, cinnamon and chili — served Christmas morning.
Hungarian Gulyás
Hungary's national soup — paprika-rich beef and potato with caraway and pepper.
Ghormeh Sabzi
Iran's national herb stew — slow-cooked with lamb, kidney beans and dried lime.
Kedjenou
Ivorian sealed-pot chicken stew with peppers, ginger and onion — slow-shaken low and slow.
Palava Sauce
Liberian greens and meat stew with palm oil and bonny fish — eaten with rice.
Tigadégué Na
Malian peanut-tomato stew with chicken, served over jasmine rice.
Pyongyang Naengmyeon
Cold buckwheat noodles in icy beef broth with pear, cucumber and a vinegar-mustard dressing.
Sancocho Panameño
Panama's curative chicken soup with yuca, ñame, corn and culantro.
Sopa Paraguaya
Paraguay's 'solid soup' — savoury cornmeal cake with onion, cheese and milk.
Borscht
Crimson Russian beet soup with cabbage, beef and a swirl of sour cream.
Matoke Stew
Ugandan steamed green bananas mashed with tomato-onion sauce — daily staple.
Krain Krain (Jute Leaf Soup)
Silky green jute-leaf soup with smoked fish, crayfish and palm oil — ladled over rice or fufu.
Ogbono Soup
Igbo draw-soup thickened with ground wild-mango seeds — glossy, savoury and eaten with fufu.
Ofe Oha (Ora Soup)
Igbo delicacy of tender oha leaves in a cocoyam-thickened palm-oil broth — festive and deeply aromatic.
Editan Soup
Bitter-leaf-like Efik soup of chopped editan and water leaves in a rich palm-oil broth with periwinkles and stockfish.
Atama Soup
Efik-Ibibio banga-style soup perfumed with dried atama leaf — palm-fruit rich with periwinkles and bushmeat.
Owo Soup
Bright-orange Itsekiri/Edo palm-oil soup thickened with potash and starch — the classic partner to starch and boiled yam.
Edo Black Soup (Omoebe)
Deep-green Edo herbal soup blending bitterleaf, scent leaf and uziza with palm oil, dried fish and assorted meat.
Starch & Banga Soup
Urhobo signature — glossy yellow cassava starch swallow eaten with palm-fruit banga soup.
Rivers Fisherman Soup
Ijaw seafood pepper-soup piled with fresh fish, prawns, crab and periwinkles in a fiery uziza broth.
Miyan Kubewa (Dried Okra Soup)
Hausa dry-season soup of ground dried okra in a peppery tomato-and-locust-bean broth — eaten with tuwo.
Miyan Karkashi
Hausa slippery-leaf soup of karkashi (jute leaves) simmered with dawadawa, dried fish and beef — eaten with tuwo.
Genger & Ruam (Tiv Sesame Soup)
Tiv sesame-seed soup thickened with ground beniseed and eaten with ruam kunu — pounded yam or rice fufu.
Caldou
Ziguinchor lemon-and-palm-oil fish stew — clear, sour and served with plain white rice.
Domoda
Mandinka groundnut stew — thicker and tangier than mafé, brightened with lemon and tomato.
Cere Basi Salté
Peul millet couscous with lamb-and-vegetable broth — the herder's celebration plate of the Ferlo.
Key Wat (Sik Sik)
Deep-red Amhara beef stew of long-cooked onions, berbere and niter kibbeh — the meat wat of celebrations.
Alicha Wat
Mild turmeric-and-ginger stew (no berbere) with lamb and potatoes — a golden counterpoint to fiery wats.
Tihlo
Tigrayan roasted-barley dough pulled apart and dipped into peppery meat stew — eaten with a wooden fork.
Melkkos
Sweet cinnamon milk soup with dumpling scraps of dough — an old Cape farm supper.
Umngqusho
Xhosa samp-and-sugar-bean stew — Nelson Mandela's favourite everyday dish.
Isistambu (Zulu Samp & Beans)
Zulu samp and sugar-bean stew, slightly richer with beef bone and morogo greens.
Mokoutu
Sotho dried-fish stew with tomato, onion and morogo — a Free State household staple.
Dikgobe
Tswana samp and sugar-bean-and-sorghum stew flavoured with onion — a common Sunday plate in the North West.
Tomato Bredie
Cape Malay lamb-and-tomato stew perfumed with cinnamon, allspice and cloves — served over yellow rice.
Denningvleis
Cape Malay tamarind-and-clove lamb stew — dark, sweet-sour, one of the oldest recipes in Cape cooking.
Berkoukesh
Middle Atlas Berber hand-rolled pearl couscous soup with lamb, chickpeas and lentils — winter fuel from Ifrane to Khenifra.
Babbouche (Snail Broth)
Marrakech Jemaa el-Fna cart classic — small snails simmered in a bitter-warming broth of thyme, aniseed, licorice and mint, sipped from the shell.
Dafina (Skhina)
Moroccan-Jewish Shabbat stew of beef, chickpeas, potato, wheat berries and whole eggs cooked overnight in a sealed pot for Saturday lunch.
Rabbit Molokhia
Delta farmhouse version of molokhia — jute-leaf soup made with rabbit stock and finished with a fierce garlic-coriander tagleya.
Bamia (Okra & Lamb Stew)
Baby okra pods braised with lamb in a garlic-tomato sauce sharpened with lemon — served over vermicelli rice.
Nubian Fatta with Dukkah
Aswan Nubian celebration platter — layered rice, garlic-vinegar bread, spiced lamb broth and a hail of hazelnut-cumin dukkah.
Kusksi Libi
Libyan couscous steamed over a spiced lamb, chickpea and pumpkin broth — Friday-lunch centrepiece from Tripoli to Benghazi.
Rishta Libiya
Hand-rolled Tripolitanian egg-noodle soup with chickpeas, lamb and mint — a winter-Sunday classic in old-city households.
Osban
Libyan stuffed lamb tripe or sausage packed with rice, liver, herbs and spice — a Ramadan and Eid al-Adha staple simmered in broth.
Imbakbaka bel Djaj
Chicken variant of the Libyan one-pot pasta — bharat-spiced chicken thighs and pasta drinking a chickpea-tomato broth.
Shorbat Adas Bengaziya
Benghazi lentil soup with cumin, tomato and lamb bones — the eastern Cyrenaican answer to sharba libiya, thicker and rustier.
Kusksi bel Hout
Coastal Libyan fish couscous from Misrata and Zliten — grouper steaks and vegetables in a saffron-tomato broth over steamed couscous.
Tazra Tebu
Tebu millet porridge from the Kufra oases in southeast Libya — pearl-millet flour cooked with salted lamb broth and topped with dates.
Urojo (Zanzibar Mix)
Turmeric-mango soup piled with bhajia, boiled potato, crushed crisps and coconut chutney — Zanzibar's iconic street bowl.
Mtori
Chagga banana-and-beef soup from Kilimanjaro — smooth, warming and traditionally served to new mothers.
Samaki wa Mchuzi (Lake Tilapia Stew)
Sukuma fisherman's tilapia stewed in tomato, onion and green pepper — from Mwanza and Lake Victoria.
Supu ya Mbuzi
Clear peppery goat soup Maasai drink at dawn — restorative and simmered with bones, ginger and chili.
Mchicha wa Karanga
Hehe amaranth stew enriched with roasted-peanut paste for a nutty, creamy finish.
Mlenda
Central Tanzanian jute-leaf stew — slippery, mild and eaten with ugali across the Gogo plains.
Supu ya Kichwa
Peppery cow-head soup slow-cooked overnight and slurped at dawn from Dar to Mwanza markets.
Njahi
Kikuyu black bean stew traditionally served to new mothers — nutty, rich and mashed with banana.
Ingokho
Luhya slow-simmered village chicken in rich onion-tomato broth — the celebratory bird of Western Kenya.
Mulokony (Cow Trotters)
Slow-cooked cow-trotter stew — a Busoga speciality prized for its rich collagen broth.
Nsonzi (Mudfish Stew)
Smoked mudfish simmered with tomato and groundnut paste — a Bunyoro lakeshore dish.
Bambara Groundnut Stew
Kigezi bambara nuts simmered until creamy with onion and tomato.
Malakwang
Acholi hibiscus-leaf and groundnut stew — tangy, earthy, eaten with millet bread.
Kwon Kal (Millet Bread)
Northern Ugandan stiff millet bread torn by hand and dipped in stew or odii.
Malewa (Bamboo-Shoot Stew)
Mt. Elgon bamboo shoots dried, rehydrated and simmered with peanut paste — the Bagisu signature.
Alur Goat Mucii
West Nile goat stew with dried tomato and simsim (sesame) paste.
Ruhengeri Potato Stew
Highland potatoes simmered in tomato-onion sauce with a pinch of curry.
Nyagatare Beef Stew
Slow-braised beef from the cattle-country East, simmered with tomato and onion.
Kivu Fish Stew
Lake Kivu fish simmered in tomato, onion and palm oil, served with cassava.
Bugesera Groundnut Sauce
Peanut paste stew simmered with tomato and onion — served over cassava or ugali.
Inyama y'Ihene (Goat Stew)
Slow goat stew with onion, tomato and celery — the celebration meat of Rwanda.
Kayanza Potato Stew
Highland potatoes simmered in tomato-onion sauce — a Kayanza staple.
Ruyigi Beef Stew
Slow-braised beef from the cattle-country East, simmered with tomato and onion.
Tanganyika Fish Stew
Lake Tanganyika fish simmered in tomato, onion and palm oil, served with cassava.
Imbo Groundnut Sauce
Peanut paste stew simmered with tomato and onion — served over cassava or ugali.
Inyama y'Ihene (Goat Stew)
Slow goat stew with onion, tomato and celery — the celebration meat of Burundi.
Abgoosht (Dizi)
Tehran's classic slow-simmered lamb, chickpea and potato broth mashed and eaten with sangak bread.
Kalleh Pacheh
Overnight Tehran soup of lamb head and trotters, eaten at dawn with fresh bread.
Baghali Ghatogh
Gilan stew of fava beans, dill and egg with plenty of turmeric — served with kateh rice.
Ghalyeh Mahi
Bushehr's dark tamarind-and-herb fish stew from the Persian Gulf — spicy and pungent.
Ash-e Kurdi
Kurdish thick herb soup with chickpeas, lentils, wheat and kashk from Sanandaj.
Ash-e Doogh
Tabriz yoghurt-and-doogh soup with meatballs, rice and mint — served cold in summer.
Khoresh-e Mast
Isfahan's sweet yoghurt 'stew' with saffron lamb, sugar and pistachio — served as dessert or side.
Ghalyeh Meygoo
Khuzestani prawn stew with tamarind, fenugreek and chili — Persian Gulf coastal classic.
Ash-e Shooli
Yazdi Zoroastrian sour soup of beets, spinach, chickpeas and vinegar — traditionally served in temples.
Gondi
Iranian-Jewish chickpea-and-chicken dumplings poached in golden turmeric broth — Shabbat classic.
Khoresh Gheimeh
Yellow split-pea and lamb stew with dried lime and cinnamon, topped with matchstick fries — Muharram staple.
Bamia
Baghdadi lamb and okra stew soured with dried lime and tomato.
Margat Samak
Basran fish stew simmered in tamarind, tomato and turmeric.
Kubba Mosul
Mosul's giant flat kibbeh disc of bulgur dough stuffed with spiced lamb, then simmered in broth.
Yaprakh
Kurdish vine leaves and vegetables stuffed with sour rice and lamb, simmered in pomegranate broth.
Marag Fasolia
Anbar white bean stew with lamb, tomato and dried lime.
Christian Pacha
Assyrian Easter pacha of stuffed intestines and lamb head simmered with garlic vinegar broth.
Kubba Hamuth
Iraqi-Jewish sour kibbeh soup — semolina dumplings stuffed with lamb, floated in lemony beet-chard broth.
Kubba Kirkuk
Kirkuk Turkmen rice-flour kubba stuffed with lamb and simmered in golden turmeric broth.
Shorbat Adas
Iraqi red lentil soup with cumin, lemon and crispy pita croutons.
Fasoulia Yabsa
Iraqi dried white-bean stew with lamb and tomato served over rice.
Margoog
Kuwaiti lamb-and-vegetable stew simmered with hand-torn wheat dough discs — a winter classic in Kuwait City.
Shorbat Samak
Kuwaiti fish soup with tomato, onion, loomi and coriander — the classic Ramadan opener along the southern coast.
Marag Bedouin
Bedouin lamb stew with dried lime, tomato and root vegetables — cooked over open fire in the northern desert.
Mansaf Badu
Bedouin lamb cooked in fermented dried-yogurt (jameed) broth over rice and saj — feast dish of Kuwaiti tribes.
Tharid Badu
Bedouin torn-bread stew — regag bread soaked in a spiced lamb-and-vegetable broth.
Fesenjoon Ajami
Kuwaiti-Persian chicken stew in walnut-pomegranate sauce — a sweet-tart Ajam-community classic.
Hamin Kuwaiti
Kuwaiti-Jewish Sabbath overnight stew of chickpeas, rice, eggs and lamb — slow-baked from Friday to Saturday.
Thareed Ramadan
Kuwaiti Ramadan bread-stew — regag bread soaked in a spiced lamb-and-vegetable broth, opened at iftar.
Tom Kha Gai
Silky coconut-galangal chicken soup with mushrooms, lime and kaffir lime leaves.
Khao Soi
Northern coconut curry noodle soup with braised chicken, crispy noodles and pickled greens.
Khanom Jeen Nam Ngiao
Northern tomato-pork rib broth served over fresh rice vermicelli with bean sprouts and lime.
Kuay Tiao Sukhothai
Sweet-savory pork noodle soup from Sukhothai with long beans, peanuts and palm sugar.