Food family · 70 dishes · 31 regions
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15 dishes from Nigeria
Abula
A Nigerian meal of yam or cassava amala, jute mallow ewedu, black-eyed pea soup gbegiri, and pepper-and-tomato obe ata. Yoruba in Yorubaland prepare it for weddings, naming ceremonies, and political gatherings.
SoupExplore →Afang
A Nigerian vegetable soup made by the Ibibio people of Akwa Ibom State and also common among the Efik people of Cross River State. It is served at home and at some ceremonies in southern Nigeria.
SoupExplore →Atama soup
A palm-fruit soup of the Ibibio people in Akwa Ibom and the Urhobo and Isoko people in Delta State, made with palm pulp, atama leaf, salt, pepper, and chosen proteins.
SoupExplore →Editan
A Nigerian vegetable soup of the Efik people in Cross River State, made from bitter Editan leaves that are squeezed to remove bitterness before cooking. It is also popular in Akwa Ibom State.
SoupExplore →Ila Alasepo
A Nigerian Yoruba okro soup cooked in one pot with seafood, meat, fish, tomato, pepper, onion, oil, iru and spices, and eaten with okele.
SoupExplore →Margi special
A northeastern Nigerian soup of the Margi, made with Lake Chad fish, sorrel, spinach, tomatoes, and bean sprouts in tamarind-flavored broth, garnished with scented garlic. Served alone or with pounded yam, tuwo, or rice.
SoupExplore →Okoho
An Idoma soup from Benue State, Nigeria, made with a slimy Okoho stick from Cissus populnea. It is usually prepared with bush meat, without oil, and served with pounded yam.
SoupExplore →Ofe Achara
An Igbo soup from Abia State in southeastern Nigeria, made mainly from Achara (elephant grass) and mgbam (egusi balls).
SoupExplore →Ofe Oha
An Igbo soup from southeastern Nigeria, made with fresh ọha leaves, uziza, achi, meat, crayfish, palm oil, and salt. Among the Igbo, it is mainly eaten with akpu or garri.
SoupExplore →Ofe akwụ
An Igbo soup from southeastern Nigeria with a rich reddish-brown base of freshly extracted palm fruit juice, commonly served with white rice and also enjoyed with agidi. It is an everyday meal and a festive delicacy.
SoupExplore →Otong soup
An Efik soup from Cross River State in southeastern Nigeria, made with ugu and uziza leaves, okra, assorted meats and fish, crayfish, bonnet pepper, onion, and palm oil. Served with Ayan Ekpang, fufu, eba, or pounded yam.
SoupExplore →Owo soup
A south-central Nigerian soup eaten by the Urhobo, Isoko, and Itsekiri, made with garri soaked in water, palm oil, and potash. At Delta State weddings, its absence is considered an insult to guests.
SoupExplore →Pate acha
Pate acha is a northern Nigerian dish also called pete acha, tere, gote, or gwete, made from ground corn, rice, or acha.
SoupExplore →Pawpaw soup
A Nigerian soup associated with the Tiv people of Benue State, made with dried pawpaw flakes, palm oil, beef, and egusi.
SoupExplore →ogbono soup
A Nigerian staple soup made with ground dry ogbono seeds, a major ingredient in West African cuisines with local variations across cultures. The name comes from Igbo, with other names including pekpeara, ogwi, uyo, oro, apon, goro, and goronor.
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13 dishes from Indonesia
Bakso
Indonesian meatballs made from beef, chicken, or fish, served in a clear noodle soup with greens, tofu, fried shallots, and chili sauce.
SoupExplore →Rawon
An East Javanese beef soup with a deep black color from keluak nuts, seasoned with garlic, shallots, ginger, turmeric, and aromatic leaves.
SoupExplore →Soto Ayam
An Indonesian clear chicken soup fragrant with turmeric, lemongrass, and lime leaves, served with rice or vermicelli, shredded chicken, boiled egg, bean sprouts, and crispy shallots.
SoupExplore →binte biluhuta
A Gorontalese sweet corn soup from Sulawesi, Indonesia, served hot with shredded coconut, basil leaves, skipjack tuna, and shrimp.
SoupExplore →bubur kacang hijau
A Southeast Asian sweet porridge of boiled mung beans with coconut milk and palm or cane sugar, also called burjo.
SoupExplore →coto makassar
An Indonesian soup from Makassar, South Sulawesi, with beef and innards such as intestine, liver, lungs, heart, tripe, or cow brain in a broth seasoned with ground peanuts and spices.
SoupExplore →Kapurung
Kapurung combines sago essence or flour with fish or chicken and assorted vegetables, a preparation known especially in South Sulawesi’s Luwu region.
SoupExplore →Kelan Antep
A Javanese soup from Jepara, Central Java, made with lean beef, lamb or goat meat, water, garlic, red onion, red pepper, tamarind, galangal, and bay leaf.
SoupExplore →Konro Soup
A Makassarese rib soup from South Sulawesi, Indonesia, made with beef or spareribs in a dark, spicy broth flavored with coriander, keluwak, nutmeg, turmeric, galangal, cinnamon, tamarind, lemongrass, cloves, and salam.
SoupExplore →Sop saudara
An Indonesian beef or buffalo soup from Makassar, South Sulawesi, made with rich beef stock, meat and offal, rice vermicelli, fried potato patties, hard-boiled egg, and aromatic spices. It is served with steamed rice and grilled milkfish.
SoupExplore →Tekwan
An Indonesian soup from Palembang with small Musi River fish cakes similar to pempek, served in shrimp broth with rice vermicelli, mushrooms, jicama, celery, scallions, and fried shallots.
SoupExplore →kale noodles
An Indonesian vegetable noodle soup of yellow egg noodles in chicken or beef broth thickened with tapioca, with kangkung, bakso meatballs, bean sprouts, mushrooms, and hard-boiled quail eggs; a Jakarta Betawi specialty.
SoupExplore →sayur asem
An Indonesian vegetable soup from Sundanese cuisine, with peanuts, young jackfruit, young melinjo leaves and unpeeled seeds, bilimbi, chayote, long beans, and often corn cooked in tamarind broth, sometimes with beef stock.
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4 dishes from China
Congee
A long-simmered rice porridge eaten across East and Southeast Asia, served plain or with pickles, century egg, shredded pork, fish, or scallions. Cantonese jook, Japanese okayu, and Indonesian bubur are all forms.
SoupExplore →corn crab soup
A Chinese corn soup similar to cream of corn soup, with egg white and crab meat or imitation crab meat added.
SoupExplore →Cantonese slow-cooked soup
A Cantonese soup made by simmering vegetables, fruit, meat, or Chinese herbs for hours in a pressure cooker, claypot, wok, or clay jar. Popular in Guangdong, Hong Kong, and Macau for its believed health benefits.
SoupExplore →ramen
A Japanese-Chinese fusion noodle soup of alkaline wheat noodles in hot broth, commonly soy sauce or miso, topped with pork, nori, fermented bamboo shoots, narutomaki, and scallions.
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3 dishes from France
Cotriade
A fish stew from Brittany made with oily fish such as herring, sprats, and mackerel, plus potatoes, onions, and garlic, traditionally served over a toasted baguette.
SoupExplore →Consommé
A French clear soup made from richly flavoured stock or broth, clarified with egg whites or gelatin filtration. It is commonly based on beef or veal, with chicken, fish, and game variants, and may be served alone or used in soups, sauces, and stews.
SoupExplore →Garbure
A French one-pot dish of mainly root vegetables and one or more meats, slowly oven-cooked in an earthenware dish. Sometimes its cooking liquid is served as soup before the vegetables and meat as a main course.
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3 dishes from Turkey
beyran
A Gaziantep breakfast soup of lamb neck and cheek with rice, garlic, butter, oil, water, salt, pepper paste, black pepper, and Aleppo pepper flakes.
SoupExplore →nettle soup
A soup made from stinging nettles, eaten mainly in Scandinavia, Finland, Iran, Ireland, the United Kingdom, and Eastern Europe. Young nettle buds are collected in spring and early summer, and recipes vary regionally.
SoupExplore →yayla çorbası
A Turkish yogurt soup cooked with rice and assorted herbs, including mint, purslane, and parsley, and sometimes chickpeas. Variants occur throughout the Middle East.
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2 dishes from Spain
Gazpacho
A cold Andalusian soup made from raw blended vegetables — typically tomato, cucumber, pepper, garlic, olive oil, vinegar, and stale bread.
SoupExplore →Caldo galego
A traditional soup from Galicia, known simply as caldo or caldo gallego, this dish is a regional variation of neighboring Portugal’s caldo verde.
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2 dishes from Thailand
Tom Yum
A hot and sour Thai soup with shrimp, lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and crushed chili peppers.
SoupExplore →tom yum kung
A Thai soup of shrimp in a spicy, sour broth, often served with steamed rice and sometimes with chili paste and lime juice. It may have a creamy, mellow broth or a clear, strongly flavored one.
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2 dishes from United States
Cream of crab soup
A Maryland Eastern Shore soup made with lump blue crab meat, onion, whole milk or half-and-half, butter, and flour or cornstarch, seasoned chiefly with Old Bay.
SoupExplore →Maryland crab soup
An American soup combining lump Maryland crab meat, tomatoes, corn, potato, celery or celery leaves, peas, onion, and Old Bay, with water, shellfish stock, or fish stock as the liquid.
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2 dishes from Korea
Korean black goat stew
A Korean goat soup made with Korean Native goats, the country’s only indigenous goat breed, often containing perilla seeds, soybean paste, red pepper paste, mushrooms, leeks, cabbage, or perilla leaves.
SoupExplore →sujebi
A Korean soup of hand-torn dough flakes with various vegetables, similar in flavor and recipe to noodle-based kalguksu. It is commonly eaten on rainy days with bindaetteok.
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2 dishes from Japan
Zosui
A mild, thin Japanese rice soup made with precooked rice, dashi or water, and soy sauce or miso, cooked with meat, seafood, mushrooms, and vegetables. Usually served to those who are sick or unwell, generally only in winter.
SoupExplore →ohaw
An Ainu savory soup from northern Japan, with stock flavored by fish or animal bones and kelp, without miso or soy sauce, plus meat, fish, vegetables, or wild edible plants.
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2 dishes from Italy
pancotto
An Italian soup of stale bread boiled in seasoned broth or water, found across Italy in versions shaped by regional bread, liquid, and cooking methods.
SoupExplore →ribollita
A Tuscan vegetable-and-bread soup made from leftovers with cannellini beans, lacinato kale, cabbage, carrot, chard, celery, potatoes, and onion, often baked in a clay pot.
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1 dish from Ukraine
1 dish from Philippines
1 dish from Ghana
1 dish from Cameroon
1 dish from Portugal
1 dish from Latin America
1 dish from Morocco
1 dish from Finland
1 dish from Guatemala
1 dish from India
1 dish from Tanzania
1 dish from Kazakhstan
1 dish from Bayern
1 dish from Myanmar
1 dish from Paraguay
1 dish from Greece
1 dish from Cambodia
1 dish from Eastern Europe
1 dish from Haiti
1 dish from Poland
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