Soups
Babbouche
Morocco
A Moroccan snail soup: snails simmered in a heavily spiced broth of cumin, paprika, and herbs.
Original eatfuls sticker artwork
What it is
A closer look at Babbouche.
A Moroccan snail soup: snails simmered in a heavily spiced broth of cumin, paprika, and herbs.
What to look for
Know it when you find it.
Small snails in a dark, steaming broth with a strong cumin aroma; sip the broth, then pick out the snails.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Babbouche.
Morocco
Country-wide tradition
Keep exploring
If this caught your eye…
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Chilled yoghurt soup loosened with water and filled with bread, walnuts, raisins, cucumber and fresh herbs.
Andalusia, Spain
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Cameroon
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Palm fruit boiled and pounded, the extracted cream simmered with fish, snails, goat or beef into a thick orange soup.
Wales, United Kingdom
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Iran
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Nigeria
Abula
Àbùlà
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Ghana
Abunuabunu
Green soup of cocoyam or amaranth leaves blended and cooked with palm oil, pepper and fish into a thick, dark broth.
Cameroon
Achu and Yellow Soup
Achu
Pounded cocoyam served as a smooth white mound with a hole in the middle filled with yellow palm-oil soup emulsified with limestone and spiced with country onion.