African soups

soup made from puréed pumpkin

Bissara () is a dish in Egyptian and Moroccan cuisine. The dish contains split fava beans, onions, garlic, fresh aromatic herbs and spices. All ingredients are slowly cooked and then blended to yield a creamy and fragrant dip or side dish.

soup made from peanuts

Kamounia (), sometimes spelled kamouneya, is a beef and liver stew prepared with cumin. It is a part of Sudanese, Egyptian, Algerian, Libyan and Tunisian cuisines. Lamb is also sometimes used as a primary ingredient, and additional spices are sometimes used. It is sometimes served with or atop cooked rice. Additional basic ingredients can include broth, garlic, olive oil and parsley.

thumb|A bowl of peppersoup with different meats Peppersoup (or pepper soup) is a soup eaten by Cameroonians and Nigerians. This soup is made using various meats or fish, chili peppers, salt, scent leaves and calabash nutmeg as its primary ingredients. It is a spicy soup that has a light, watery texture. Despite its name, the soup is not necessarily defined by a pepper-forward flavor profile; the flavors are more complex, with nutty, bitter, woodsy, and floral notes, as well as warmth. It is considered a delicacy by some people in Western Africa, and some West Africans believe that the soup has

thumb|Egusi seeds without shells thumb|Egusi seeds with shells

soup made with dry, ground Irvingia gabonensis (ogbono) seeds

soup made from the green seed pods of the okra plant

Nigerian okra soup

Abunuabunu also known as Abubunabunu in Bono Twi is a soup from the Brong Ahafo Region of Ghana. It is made from cocoyam leaves (locally called kontomire) together with other ingredients (tomatoes, snails, smoked fish, onions, green pepper, turkey berries - called kwahu nsusua in Twi and salt).

soup native to the Efik people in Nigeria

'''' (, (synecdoche); ; ; , ) is a Maghrebi cuisine stew featuring stewed trotters. The dish is largely cooked on Eid al-Adha with the trotters of the sacrificial animal, but also served year-round at souks, and enjoyed during Ramadan. In Moroccan cuisine, hergma is a tagine; in Tunisian cuisine, hergma'' is a lablabi featuring other offal along with the trotters, such as heart and tripe.

Nigerian soup