Soups
Chileatole verde
Mexico
A green corn-and-chile atole, thick and savory, with epazote.
Original eatfuls sticker artwork
What it is
A closer look at Chileatole verde.
A green corn-and-chile atole, thick and savory, with epazote.
What to look for
Know it when you find it.
A pale green, porridge-thick soup with corn and a herbaceous epazote note.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Chileatole verde.
Mexico
Country-wide tradition
Keep exploring
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Iran
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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
Aberaeron Broth
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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.