“I have always been a fan of West African cooking. The flavors are so complex for seemingly simple comfort foods,” says Kajsa Alger, Regional Executive Chef, Porto’s Bakery & Cafe. This soup is traditionally made with meat or seafood, but Alger used a vegetable stock concentrate along with a mirepoix base—both from Custom Culinary^®—which provided rich flavor while keeping it vegetarian. Alger found the tomato-centric vegetable stock added depth and brightness, while the mirepoix base brought vegetable notes that enhanced the overall flavor build. “You can use one or the other,” she says. “But I found the combination of the two is what gave the finished dish so much flavor.”

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