Soupe Kanga

1. 1Smoked or dried fish is the defining protein, infusing the broth
2. 2Leafy greens form the body of the soup
3. 3Fermented locust bean (soumbala) provides the characteristic pungent umami seasoning
4. 4A clean, savory broth rather than a thick stew
5. 5Chili and aromatics add West African heat and depth
6. 6Served hot as a nourishing main soup

Smoked-fish broth

Simmering smoked/dried fish releases deep smoky umami that anchors the soup

Locust-bean seasoning

Soumbala lends the fermented, pungent depth typical of West African broths

Greens simmer

Cooking the leafy greens into the broth gives the soup its body and color

Served

In a bowl, brothy with fish and greens

Temperature

hot

Portion

main-course soup

Pairs with

attiéké · rice · plantain · foutou

• Smoked fish → Dried or fresh fishadmissible

  Maintains the fish-broth identity, though smoke adds the most depth

• Soumbala → Stock cube with a fermented noteadmissible

  Approximates the umami when locust bean is unavailable

• Fish and locust bean → Plain vegetable brothinadmissible

  Removes the defining smoky-fermented backbone, making it an unrelated vegetable soup

• Skipping smoked fish, losing the defining smoky depth
• Omitting locust bean and missing the fermented umami
• Over-thickening into a stew rather than a clean broth
• Under-seasoning a soup that should be bold and savory

A traditional Ivorian soup reflecting West African foodways of smoked fish, leafy greens, and fermented seasonings.

Claimed by: Côte d'Ivoire

1. 1.Ivorian culinary tradition
2. 2.West African foodway references

Confidence: medium