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4 African Soups that are World’s Best Soups

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In different parts of Africa, we have popular soups that most of us cannot resist tasting. Soup is one of our favourite meals, especially when taken with pounded yam, eba, fufu, and other swallows. To outsiders, this type of meal might seem weird, not until they taste them. The taste of these soups by strangers leaves them stuck with these soups.
The world has the attention of our soups and cannot stop talking about them.

Do you know our soups are among the best in the world? While we can hit our chest and even fight that our tribal soup is the best on earth, other people can fight for their soups too. We have listed some of the soups in Africa that made the best soups on earth according to popular news chanels. If your soup does not make it, don’t worry because every soup is the best.

Banga | Nigeria

Have you tasted banga soup? Bang soup is a popular soup that is tastefully prepared with rich ingredients and spices. Today, you don’t need to struggle to get the ingredients ready because some shops have ready prepared and packaged spice for you.Banga soup is a native of the Niger Deltans.

INGREDIENTS

  • 1 kg palm fruits or 800g tinned Palm Fruit Concentrate
  • Beef
  • Dry fish
  • Vegetable: scent leave for Ofe Akwu or dried and crushed bitter leaves for Delta-style Banga Soup
  • 2 medium onions
  • 2 Tbsp ground crayfish
  • Salt and chili pepper, to taste
  • Ogiri Okpei (Iru) (seasoning mix)
  • 1 – 2 big stock cubes

Chorba frik | Tunisia, Algeria, Libya

Chorba frik is a native of North Africa and is prepared after the sun sets during Ramadan. Durum wheat is harvest while green and the locals called it freekah.

INGREDIENTS
1 onion, chopped
4 garlic cloves, crushed
1 pinch cayenne pepper
1 teaspoon paprika
1 liter
vegetable stock
4 tablespoons
green wheat (Frik)
3 -4 tablespoons tomato puree
handful parsley and handful coriander, finely chopped
4 sprigs mint, leaves chopped
200 g chickpeas
1⁄2 lemon

Groundnut soup | West Africa
Groundnut soup is popular in West Africa, where okra and sweet potatoes are used in this version of the award-winning soup. The soup is rich, creamy, with chicken, fish, or meat simmered into the sumptuous thick soup.

INGREDIENTS
1 cup Groundnut (Roasted or Raw)

700 Grams Assorted Meats

1 Medium Size Smoked Fish

2-3 Medium Size Dried Stockfish

1 Cooking Spoon Palm Oil

2 Tablespoons Crayfish

1/2 Cup Bitter Leaves

1/4 Cup Efinrin/Basil Leaves (Optional)

1 Big Onion Chopped

3 Yellow Scotch Bonnet (Atarodo)

1 Uda Pod OR 8-10 Uziza seed OR Both (If you’re using ground Uda, 1/2 teaspoon)

Salt to taste
Maggi Cubes

Harira | Morocco
The Moroccan harira version of the soup is simmered with meats or tender chunks of lamb. The soup is prepared for breakfast. However, you can prepare it and enjoy it at home

Ingredients
1-2 tbsp rapeseed oil
2 large onions, finely chopped
4 garlic cloves, chopped
2 tsp turmeric
2 tsp cumin
½ tsp cinnamon
2 red chilies, deseeded and sliced
500g carton passata
1.7l reduced-salt vegetable bouillon
175dried green lentils
2 carrots, chopped into small pieces
1 sweet potato, peeled and diced
5 celery sticks, chopped into small pieces
⅔ small pack coriander, few sprigs reserved, the rest chopped
1 lemon , cut into 4 wedges, to serve



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