West African Soups: When Chicken Noodle Gets Boring


A collection of bright West African soups made in Harlem is a good way to put a steaming bowl on the table. Densely textured groundnut (peanut) soup has spicy heat and, thinned a bit, is also excellent cold. Melon seed is the most unusual of the lot, packed with vegetables. Thick Gbegiri, made from Nigerian honey peas, combines mellowness with some chile fire, and does well with chicken added. The smooth, ruddy Obe Ata tomato soup pops with a faintly peppered kick that still shines if you enrich it with some cream:

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