West African Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 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.
Contains common allergens
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Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
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.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
62/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving420
Calories
47 g
Protein
7 g
Carbs
24 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Ghanaian light soup gets its name in contrast to the country's heavier, nut-thickened soups like groundnut or palm nut soup, staying a clear, tomato-based broth instead. Built on goat meat or chicken simmered with tomatoes, onion, scotch bonnet, and ginger, it's often the first soup served to someone unwell, prized for being easier to digest than the richer versions.
Listahan note
This version blends a portion of the cooked tomatoes, onion, and pepper into a smooth base before returning it to the pot with the meat, which gives the broth some body without needing any of the ground nuts or seeds that thicken the heavier Ghanaian soups.
Technique cues
- Simmer the goat meat or chicken with the tomatoes, onion, and scotch bonnet peppers until the meat is tender, since this base needs time both to cook the protein and to soften the vegetables enough to blend smoothly.
- Blend a portion of the cooked tomatoes, onion, and pepper with some of the cooking liquid until smooth, then return it to the pot, rather than leaving the vegetables in whole pieces throughout.
- Grate or finely mince the fresh ginger rather than adding large chunks, so its flavor spreads evenly through the light broth instead of concentrating in a few bites.
- Keep the soup at a gentle simmer once the blended base goes back in, since a hard boil can make an already thin broth reduce down further than intended.
Kitchen flow
- Parallel prep
- Prep any side dishes while Ghanaian Light Soup finishes with the goat meat or bone-in chicken — the hands-off cook time is the window to use. Plan around the simmer; that's the slow part.
- Make-ahead
- Ghanaian Light Soup reheats well, so cooking it a day ahead and finishing it just before serving is a reasonable way to spread out the work. This one leans on the goat meat or bone-in chicken. Everything else is quick — the simmer is the one step that takes real time.
- Leftover move
- Leftover Ghanaian Light Soup reheats well covered on the stove or in the oven with a splash of liquid; avoid the microwave, which tends to toughen the goat meat or bone-in chicken on a fast reheat. The simmer step is what sets the pace here.
- Cleanup rhythm
- Deglaze the pan used for Ghanaian Light Soup with a splash of water or broth right after cooking — it lifts the browned bits before they dry on and saves scrubbing later. This one leans on the goat meat or bone-in chicken. Plan around the simmer; that's the slow part.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
2 lbs goat meat or bone-in chicken, cut into pieces
Main protein or body
Purpose: lbs goat meat or bone-in chicken, cut into pieces gives Ghanaian Light Soup its main substance and carries the seasoning.
Handling: Pat dry, cut evenly, and season before cooking so browning or sauce coverage is consistent.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
4 large tomatoes, quartered
Acid and brightness
Purpose: large tomatoes, quartered balances richness and keeps the finished dish lively.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 large onion, halved
Aromatic base
Purpose: large onion, halved creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
2 scotch bonnet peppers
Aromatic base
Purpose: scotch bonnet peppers creates the savory foundation before stronger ingredients are added.
Handling: Wash, trim, and cut evenly so the pieces cook at the same pace.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 piece fresh ginger
Aromatic base
Purpose: piece fresh ginger creates the savory foundation before stronger ingredients are added.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Serve Ghanaian light soup with banku or fufu, using the starchy side to scoop the broth and meat rather than a spoon, following the traditional serving style.
- The soup is often considered a lighter, easier option compared to heavier stews, and is commonly served to someone recovering from illness.
- Adjust the scotch bonnet quantity to taste, since this pepper carries substantial heat, and it's easier to add more heat at the end than to fix an overly spicy pot.
Ingredient swaps
- Seafood-aware direction
- Skip any fish-derived seasoning and build savoriness with soy sauce plus a little dried seaweed instead. This one leans on the goat meat or bone-in chicken.
- Lower-sodium direction
- Use a low-sodium or no-salt-added version of the salt and 1 stock cube, then season to taste with fresh herbs, citrus, or vinegar at the end instead of more salt. This one leans on the goat meat or bone-in chicken.
- Weeknight shortcut
- For a faster version, prep the longest-cooking component a day ahead so the night-of cook is mostly assembly and finishing. This one leans on the goat meat or bone-in chicken.
Serve alongside
- Steamed rice
- Cucumber salad
- Roasted vegetables
- Pickled vegetables
- Iced tea
- Sparkling water with citrus
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in a sealed container for up to 4 days.
- Reheat gently with a splash of water, broth, milk, or sauce as appropriate.
- Freeze up to 2 months when the texture is braised, baked, or stew-like.
Equipment
- Dutch oven or soup pot
- Wooden spoon
- Ladle
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