Ghanaian Light Soup

Ghanaian Light Soup, also known as Nkra Kwe or Nkrakra, is a fiery, thin, and deeply aromatic tomato-and-chili broth. It is the ultimate everyday comfort food in Ghana and the traditional partner for fresh fufu.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

• Place your meat chunks into a large stockpot.

Step 2

• Rub the meat with the grated onion, ginger, garlic, and salt.

Step 3

• Cover the pot and place it over medium heat without adding any water. Let the meat steam in its own natural juices for 10 to 12 minutes, stirring occasionally.

Step 4

• Stir the 2 tablespoons of tomato paste into the meat.

Step 5

• Place the whole tomatoes, whole onion, whole scotch bonnets, and garden eggs directly into the pot with the meat.

Step 6

• Pour in the 6 cups of water. Bring the soup to a boil, then reduce the heat to a simmer. Cover and let it cook for about 20 minutes, or until the whole vegetables are completely soft and fork-tender. [1, 2, 3, 4]

Step 7

• Carefully scoop the softened whole tomatoes, onion, and peppers out of the boiling soup and transfer them to a blender.

Step 8

• Puree the vegetables with a splash of the soup broth until completely smooth.

Step 9

• Pour this blended mixture back into the soup pot. For a classic, crystal-clear, and thin chop-bar style broth, pour it through a fine-mesh sieve directly into the pot and discard any leftover skin or seeds. [1, 2, 3, 4, 5]

Step 10

• Leave the soup uncovered and let it simmer on medium-low heat for another 30 to 40 minutes.

Step 11

• The soup is ready when the meat is perfectly tender, the broth turns a deep, fiery red-orange color, and a thin layer of natural oil gently pools on the surface. Taste and add a bit more salt if needed.