Serious Eats / Karina Matalon
This vibrant, nutrient-rich soup has West African roots and is traditionally made with leafy greens, coconut milk, and salted pork and beef. Our version features pickled pig tail, cured salt beef, and beef chuck, each contributing salty, meaty, and smoky depth to the broth. Taro leaves—or a substitute like kale or spinach—and okra give the soup its signature green hue. A traditional blend of scallion, garlic, thyme, and Scotch bonnet lends robust flavor, while dumplings (the same spinners mentioned above) make the dish even heartier.
