Soups
Bouyon Blan
Seychelles
Thick soup made with whitefish, loffa (ridge gourd), and bilenbi (bilimbi), a cucumber-like fruit grown across the islands; related to French bouillabaisse; the closest thing Seychelles has to a national soup; eaten nearly every day by Seychellois; one of many kinds of bouyons in Creole cuisine.
Original eatfuls sticker artwork
What it is
A closer look at Bouyon Blan.
Thick soup made with whitefish, loffa (ridge gourd), and bilenbi (bilimbi), a cucumber-like fruit grown across the islands; related to French bouillabaisse; the closest thing Seychelles has to a national soup; eaten nearly every day by Seychellois; one of many kinds of bouyons in Creole cuisine.
What to look for
Know it when you find it.
The soup should be thick and rich with whitefish; loffa (ridge gourd) and bilenbi add distinctive flavour; related to French bouillabaisse; eaten nearly every day; the closest thing Seychelles has to a national soup; found at local eateries for SCR 120-200; comes with rice.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Bouyon Blan.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Iran
Ab doogh khiar
آب دوغ خیار
Chilled yoghurt soup loosened with water and filled with bread, walnuts, raisins, cucumber and fresh herbs.
Andalusia, Spain
Abajao
Abajao is an Andalusian bread-and-vegetable soup from Arcos de la Frontera, thickened with garlic and a poached egg.
Cameroon
Palm Nut Soup
Abenkwan
Palm fruit boiled and pounded, the extracted cream simmered with fish, snails, goat or beef into a thick orange soup.
Wales, United Kingdom
Aberaeron Broth
Aberaeron broth is a Welsh coastal soup of lamb, bacon, potatoes, leeks, and stock.
Iran
Abgoosht
آبگوشت
Lamb, chickpeas and potato cooked in a stone crock; the broth is poured off and drunk with bread, and the solids are pounded to a paste and eaten after.
Nigeria
Abula
Àbùlà
A Yoruba combination of gbegiri bean soup, ewedu jute leaf soup and obe ata pepper stew, served with amala, a southwestern Nigerian signature meal.
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.