West Africa · Soup
Soupou Teck (Fishermen's Shellfish and Crushed Peanut Broth)
A briny, restorative coastal soup of clams, crab, and prawns simmered in a light broth thickened with freshly ground roasted peanuts and habanero.
The story
Originating along the rocky shores of the Cap-Vert Peninsula among Lebou fishermen, Soupou Teck was historically simmered right on the beach after cold maritime night excursions. Unlike heavy peanut-butter based mafé, this recipe uses a high ratio of fresh seafood liquor emulsified with coarse, lightly crushed roasted groundnuts rather than smooth paste. The soup's essential depth comes from poy (fresh rock clams) and sea crabs releasing their natural mineral salinity straight into the simmering pot. It is traditionally drunk from wooden bowls as a fortifying evening meal accompanied by crusty bread.
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