Stews and soups were interchangeably used in our household. In Kenya, we have a plethora of stews and soups but that didn’t stop mommy dearest for asking one of us to get her the wrong dish – don’t even get me started when we were in a restaurant and she ordered the wrong thing. During our cold season, our stomach’s were full of stews which made us happier, more energetic, and assuredly a nuisance to our loving parents. Living in Beijing has introduced a delicious foray of soups and stews from around the world. Here’s a list of soups from China, Caribbean, Morocco, and one stew from Nigerian. Enjoy these fiery creations this winter.
Pear Soup (China)
This famous Chinese winter soup Litang (梨汤), unsweetened pear soup is just what you need to kick the cold away. This soup is made using pears, snow fungus, and rock sugar. Most Chinese restaurants will have this on their special seasonal menu but try the popular Xiaodiao Litang’s dish.
Oxtail Soup (Caribbean)
The soup has a kick of spiciness that gives you that extra warmth. This is one of the traditionally loved soups that has numerous variations that can be tweaked to fit the home country’s taste buds. This variation is from the Gail’s Caribbean Cuisine. Owner and chef, Gail Ramroop will delivery the spicy goodness to you after ordering on time.
Harira Soup (Morocco)
This traditionally Moroccan starter doubles as a light snack. It’s not winter specific as it can be eaten all year round but the one made in Beijing has a special twist, making it a winter favorite. The soup is made with chickpeas, vermicelli, lentils, and more yummy ingredients but the magical taste is in the spice mix. Head to Caravan to try out this delicious goodness for yourself.
Beef/Chicken Pepper Stew (Nigerian)
Okay, I wrote about my tongue catching fire at Andy’s Restaurant and Bar that opened . The winter go-to warmer (and tongue torturer for the non-spicy lovers) is the beef or chicken pepper stew that will be served with a condiment of choice – semo or garri- to fill you up as well.