Ghanaian Light Soup
A clear, fiery tomato-and-pepper broth simmered with goat or chicken and ginger, traditionally served with fufu as Ghana's ultimate comfort soup.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Season the meat with 1 teaspoon salt and the crumbled stock cube, place it in a large pot with half the onion, and add just enough water to cover, then steam over medium heat for 10 minutes until the juices release.
- 2
Add the quartered tomatoes, the remaining onion half, the whole scotch bonnets, and the ginger, then pour in the 6 cups of water and bring to a boil.
- 3
Cover and simmer for 25 to 30 minutes until the meat is tender and the tomatoes have collapsed completely.
- 4
Remove the softened tomatoes, onion, peppers, and ginger to a blender, add a ladle of the cooking broth, and blend until smooth.
- 5
Strain the blended mixture back into the pot through a sieve, stir in the ground crayfish, and simmer the soup uncovered for another 15 minutes so the flavors deepen.
- 6
Taste and adjust the salt and heat, then serve the steaming light soup with fufu, banku, or rice balls.
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