fah-fah soup

Djibouti · Sub-Saharan Africa

Short description: This hearty soup simmers meat and vegetables until the broth turns peppery, savory, and strong enough for flatbread.
Ingredients: Goat, lamb, or beef simmered with potatoes, greens, tomato, onion, garlic, green chile, coriander, and pepper.
Cultural note: Related meat soups are shared around the Horn, where spice, flatbread, and slow-simmered meat make a filling meal.
Common misconception: It can be called soup or stew depending on thickness; the defining idea is a peppery meat-and-vegetable broth.

image credit

creator:: Darlene at International Cuisine
source:: International Cuisine
license:: Unknown license; temporary internal placeholder
modified:: Cropped and resized for Gochizu. Temporary internal placeholder; needs replacement or licensing before public release.