Soups
Miyan Geda
Niger
Northern Nigerian groundnut soup cooked with aromatics and meat or fish.
Original eatfuls sticker artwork
What it is
A closer look at Miyan Geda.
Northern Nigerian groundnut soup cooked with aromatics and meat or fish.
What to look for
Know it when you find it.
The soup should be creamy and nutty with a savoury spice base.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Miyan Geda.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Cameroon
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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
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Ghana
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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
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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.