Soups
Giraffe Crab Soup
Seychelles
Thick umami soup consisting of giraffe crab and sweet potato boiled in a soy-sauce broth, seasoned with lemongrass, chili peppers, and ginger; fragrant with a bit of spice; a popular Seychellois soup reflecting the Chinese influence on Creole cuisine.
Original eatfuls sticker artwork
What it is
A closer look at Giraffe Crab Soup.
Thick umami soup consisting of giraffe crab and sweet potato boiled in a soy-sauce broth, seasoned with lemongrass, chili peppers, and ginger; fragrant with a bit of spice; a popular Seychellois soup reflecting the Chinese influence on Creole cuisine.
What to look for
Know it when you find it.
The soup should be thick and umami-rich from the giraffe crab; sweet potato adds sweetness; soy-sauce broth with lemongrass, chili, and ginger; fragrant and spicy; a popular soup reflecting Chinese influence; found at local eateries; the giraffe crab is a local variety.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Giraffe Crab Soup.
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.