We had this with fufu, but you can pair this soup with white boiled rice, bread rolls or even have it alone, either way, the soup is the star of the day! Let me know if you try this recipe!.
Ghanaian Light Soup Recipe
The light soup is a rich and aromatic soup made with peppers, assorted meats, spices and an array of condiments. It is a soup indigenous to the Akan people of Ghana.
Ingredients
- 2 lbs Goat meat
- 1 lbs Goat Tripe
- Dry fish catfish or any dry fish of choice
- Pepper mix - 3 tomatoes 2 large red bell peppers, 5 scotch bonnets, 1 large onion, 1 large carrot
- Ginger
- Garlic
- Extra scotch bonnets
- Onions
- 2 Mackerel fish
- 15-20 pieces of Lima beans
- Dry shrimp
- 5-10 Okra pieces
- 4 Tbsp tomato paste
- Thai Eggplant
- Baby Eggplant
- Aidan fruit
- Bay leaves
- Rosemary
- Cloves
- Selim pepper
- Calabash nutmeg
- Salt
- Shrimp bouillon optional
- 8-10 cups water
Instructions
- Rinse goat meat and tripe and add into a large pot.
- Blend together 1 onion, garlic, ginger and scotch bonnets and add more than half of the mix into the goat meat and tripe.
- Add chopped onion, rosemary, bay leaves, salt, seasoning. Don't add water yet, let steam for 10 minutes.
- Add the pepper mix ingredients into the cooking meats- tomatoes, red bell pepper, onion, carrots, scotch bonnets, the tomato paste and aidan fruit, let cook with the meats for 30-35 mins.
- In another pot, boil the lima beans and the baby eggplant in some water till soft, this should not be more than 15 minutes
- Take out the boiled vegetables from the meats, toss into a blender, add 5 cups of water and blend till smooth, strain pepper mix back into the meats.
- Add 2 whole scotch bonnets and 4 pieces of the calabash nutmeg, it comes in a shell, so this will need to be cracked open, the seed is what needs to be added in.
- Debone, rinse and tuck dry fish into the pot of soup as well.
- When the beans and baby eggplants are soft, peel off the skin of the beans, use any grinding technique till you have a smooth powder, add into soup.
- Toss the cooked baby eggplants into blender, add in the dry shrimp, cloves, 2-3 selim peppers, blend till smooth, this should go into the soup. Adjust seasoning and salt to taste.
- Cut ends of okra and cut the Thai eggplants in half, add into the soup.
- Cut up your mackerel into pieces, gut and rinse off the blood. Cook the fish in a separate pot using the leftover blended pepper mix, salt and seasoning, leave to boil for 10-15 mins till cooked.
- Cook the soup on medium heat for 45 minutes, when the okra and eggplants are soft, add in your mackerel, let it simmer for an additional 5 minutes and you're done.