Sub-Saharan African Soups

Gathers the soups of Sub-Saharan African culinary traditions, including West African groundnut and egusi soups, Nigerian pepper soup, and East African meat and vegetable broths, reflecting the continent's use of ground nuts, seeds and leafy greens as soup thickeners. The grouping reflects the region's own broth-building tradition, whether a light clear stock or a thick, spice-heavy pot, rather than the specific protein or vegetable simmered in it, since the same base stock often carries many different additions.