Colombia
Greg DuPree
Get the recipe:Ajiaco Bogotano (Potato Soup with Corn, Chicken & Capers)
Sri Lanka
Get the recipe:Spicy Coconut Chicken Soup
The Philippines
Get the recipe:Tinola (Filipino Ginger-Garlic Chicken Soup)
Tinola, a comforting chicken soup seasoned with plenty of ginger and garlic, is a staple in the Philippines. But it’s not as well-known in the U.S., says Filipina American photographerNatalia Roxas.She explains that this is because, stateside, Filipino restaurants typically serve rich “party” food, like lechon (whole roasted pig) or lumpia (spring rolls), which gives the impression that most Filipino fare is fried or brown. “In reality, we have one of the most colorful, flavorful and thoughtful arrays of dishes throughout our islands,” she says. When Roxas finds herself at home in the Midwest in winter, she always has the gingery broth of this soup on hand. “It just feels like your lola (grandmother) giving you the warmest hugs when you don’t feel good,” she says. The soup also calls for green papaya and vitamin-rich malunggay (aka moringa) leaves, from the drumstick tree, which grows across Asia and Africa. Chayote can stand in for the papaya, and bok choy or spinach makes a good substitute for the malunggay. Roxas pairs the soup with a side of jasmine rice.
Iran
Get the recipe:Gondi (Iranian Jewish Chicken Meatball Soup)
While she may be best known for acting in television series likeNCISandCriminal Minds,Naz Deravian’spopular Persian food blog launched her into the culinary world. “I was hungry for the dishes that comforted me—the scents, sounds and spices that defined me and my culture,” she says. A popular dish in Iran is gondi: meatballs in broth sprinkled with fresh herbs, often served for Friday night Shabbat in Iranian Jewish households. Though not Jewish herself, Deravian loves the classic soup for its cardamom-perfumed meat- balls and fragrant, turmeric-based broth. She says, “The spices gives it a depth and unique warmth. And nutrient-rich chickpea flour—a common ingredient in Iranian dishes—makes the meatballs tender and satisfying.”
Morocco
Get the recipe:Chicken Chorba
“Chorba” comes from the Arabic word for drink, referring to this soup’s thin broth. It’s popular across North Africa and is prepared in numerous ways—with fish, meat or just veggies. This no-frills recipe was passed down to London-based chefNargisse Benkabboufrom her maternal grandmother. The simple ingredients make a tasty meal that evokes her past. “In Morocco, chorba is often enjoyed during Ramadan, so it always reminds me of the times we used to gather with my family to break the fast,” she says. Benkabbou—who frequently flies to Marrakech, where she’s the executive chef at L’Mida—aims to celebrate her heritage with every dish. But she doesn’t hesitate to add her own modern twist. “I love spicy food,” says Benkabbou. “So I always end up adding harissa to my chorba, although it’s a bit untraditional.”
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