Soups
Snail Soup (Babbouche)
ببوش
Morocco
Moroccan snails simmered in a dark, cumin-heavy broth with paprika and aromatic herbs.
Original eatfuls sticker artwork
What it is
A closer look at Snail Soup (Babbouche).
Moroccan snails simmered in a dark, cumin-heavy broth with paprika and aromatic herbs.
What to look for
Know it when you find it.
Street vendors serve small snails with a steaming spiced broth; the broth is part of the dish, not a garnish.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Snail Soup (Babbouche).
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Iran
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Chilled yoghurt soup loosened with water and filled with bread, walnuts, raisins, cucumber and fresh herbs.
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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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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.