Broths

🇨🇻Cape Verde

Bibi-Style Shrimp Broth

Caldo de Camarão a moda da mama Bibi

Shrimp seafood dish originating in Chã das Pedras on Santo Antão, made with fresh shrimp in a flavoured broth.

🇮🇹Italy

Brodo di Cappone

Clear capon broth, the traditional base for tortellini in brodo. Slow-simmered with vegetables and aromatics for hours.

🇯🇵Japan

Dashi

出汁

The foundational Japanese stock made from kombu and katsuobushi, the umami base of countless dishes.

🇩🇲Dominica

Dominican Fish Broth

Fish Broth

A clear, peppery broth with chunks of fresh-caught fish, root vegetables, plantain, and herbs; common at lunch in Roseau and Portsmouth markets; a powerfully seasoned, restorative soup; excellent for hangovers or a midday boost; similar to bouillabaisse; the fish broth of Dominica; a spicy, clear fish soup; a market staple.

🇨🇻Cape Verde

Fish Broth

Caldo de Peixe

Fish stew made with mackerel or cavala, potato, pumpkin, carrots, and vegetables in a tomato broth, served with rice and corn puree.

🇹🇹Trinidad and Tobago

Fish Broth

Whole fish simmered with provisions, dumplings, lime and pepper into a thin, hot, restorative soup.

🇬🇵Guadeloupe

Fish Court-Bouillon

Court-Bouillon

The main culinary dish of Guadeloupe; fish poached in a spiced tomato-based court-bouillon; a quick cooking of fish in a spicy tomato sauce; the most traditional Creole main course; served at every true Creole restaurant; the court-bouillon that is the heart of Guadeloupean cuisine.

🇱🇨Saint Lucia

Lamb Neck Bouillon

Bouillon made with lamb neck, a cheaper cut of meat used to add flavour; a traditional Saint Lucian soup; includes ground provisions, dumplings, and local spices; slow-cooked for hours; a robust, flavourful broth; the lamb neck bouillon of Saint Lucia; a comforting, restorative soup; a Creole classic.

🇱🇨Saint Lucia

Pigtail and Red Bean Bouillon

Hearty bouillon made with pigtail and red beans; a traditional Saint Lucian soup; includes ground provisions, dumplings, and local spices; slow-cooked for hours; a robust, flavourful broth; the pigtail and red bean bouillon of Saint Lucia; a comforting, restorative soup; a Creole classic.

🇲🇬Madagascar

Rompatsa

A broth of tiny dried shrimp with sweet potato leaves and beef, traditionally cooked for women after childbirth.

🇲🇬Madagascar

Ron'akoho

Chicken simmered with a great deal of ginger into a clear, hot broth drunk as much as a remedy as a meal.

🇱🇨Saint Lucia

Saint Lucian Fish Broth

Fish Broth

Hearty fish broth made with fresh local fish, onions, garlic, celery, and local spices; a popular local dish; includes dumplings and ground provisions; a restorative, comforting soup; the fish broth of Saint Lucia; a robust, flavourful broth; a Caribbean comfort food; a fisherman's staple.

🇨🇮Côte d'Ivoire

Sauce Claire

A thin, clear, chilli-hot broth of tomato, onion, aubergine and smoked or fresh fish, ladled over rice or attiéké.

🇲🇳Mongolia

Sülen

Шөл

Mutton broth with sliced meat, root vegetables and sometimes noodles, simmered long and served as the first course of a meal.

🇧🇷Pará, Brazil

Tucupi

Yellow broth pressed from wild manioc and left to ferment for days to tame its toxins, the backbone of tacacá, pato no tucupi and Amazonian kitchens.

🇲🇺Mauritius

Watercress Bouillon

Bouillon cresson

A clear broth of watercress with garlic, ginger and often a few prawns or salted fish, drunk alongside rice rather than before it.