Ghanaian Light Soup (Nkrakra)
Overview
Light soup is a thin, spicy tomato-based soup from Ghana, usually made with goat, chicken or fish. Tomatoes, onions, garden eggs and hot peppers are boiled until soft, then blended and returned to the pot, giving a smooth, bright red broth with plenty of heat from scotch bonnets and ginger. It is lighter than groundnut or palm nut soup, as the name suggests. It is classically eaten with fufu or banku and is a favourite on cold or rainy days.
History
Light soup, called nkrakra in Twi, is one of the core soups of Ghanaian home cooking, together with groundnut and palm nut soups. It is closely associated with Sunday family meals and with fufu, the pounded cassava and plantain dough. Each region and family has its own preferred meat, fish and level of heat, and smoked fish versions are common near the coast.
Main ingredients
Goat or chicken, tomatoes, onion, garden eggs (aubergine), ginger, scotch bonnet. The soup is built on tomato and pepper broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Chicken soups · Tomato soups · Egg soups · More soups from Ghana
Recipe
Method
- 110 min
Season and steam the meat with onion, ginger and garlic for 10 minutes.
- 215 min
Add 2 l water with whole tomatoes, garden eggs and peppers and boil for 15 minutes.
- 3
Remove the vegetables, blend and sieve back into the pot.
- 430 min
Simmer for 30 minutes and adjust the seasoning.
- ✓
Serve. About 1h 15m from start to bowl.
Pictures
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
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