West African

Ghanaian Light Soup

Name: Ghanaian Light Soup
Total time: 70 min
Yield: 5 servings
Cuisine: West African
Ingredients: 2 lbs goat meat or bone-in chicken, cut into pieces; 4 large tomatoes, quartered; 1 large onion, halved; 2 scotch bonnet peppers; 1 (2-inch) piece fresh ginger; 6 cups water; 1 tbsp ground crayfish (optional); 1 1/2 tsp salt and 1 stock cube

A clear, fiery tomato-and-pepper broth simmered with goat or chicken and ginger, traditionally served with fufu as Ghana's ultimate comfort soup.

70 minutes

Serves 5

Dinner

Contains common allergens

Seafood Shellfish

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Instructions

6 steps

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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