BAESHA
Light Soup
Light Soup
Couldn't load pickup availability
Ghanaian Light Soup
Ghanaian Light Soup is a mildly spicy and aromatic soup, sometime used for convalescence with the spices adjusted accordingly or often served with fufu, rice balls, or boiled yam. It’s light in texture yet rich in flavour and can be prepared with meat, fish, or chicken.
Ingredients
Protein:
• 1 kg chicken, goat meat, lamb, or fish (your choice), washed and cut into pieces
• 1 cup smoked or dried fish (optional)
Vegetables:
• 4 medium fresh tomatoes
• 2 medium onions (1 chopped, 1 whole)
• 3-4 fresh Scotch bonnet peppers (adjust to spice preference)
• 1 thumb-sized piece of ginger
• 3-4 cloves garlic
Spices:
• 1 tsp powdered shrimp or crayfish (optional)
• 1 tsp dry chili powder (optional)
• 1/2 tsp nutmeg (optional)
• Salt, to taste
Additional:
• 4 cups water or stock
• 1 tbsp tomato paste
Instructions
1. Season the Meat:
• In a pot, season your meat with salt, half of the chopped onion, grated ginger, and garlic.
• Add 1 cup of water and cook on medium heat until the meat is tender. Reserve the stock.
2. Prepare the Tomato and Pepper Base:
• Boil the whole tomatoes, whole onion, and Scotch bonnet peppers in a separate pot for about 5-7 minutes until soft.
• Blend the boiled vegetables into a smooth paste and set aside.
3. Combine the Base and Stock:
• Add the blended vegetable mixture to the pot of cooked meat and mix well.
• Stir in the tomato paste and simmer for 10 minutes to allow the flavors to combine.
4. Add Smoked Fish (Optional):
• If using smoked or dried fish, clean and debone it before adding it to the soup.
• Let the soup simmer gently for another 10-15 minutes.
5. Adjust Seasoning:
• Stir in the powdered shrimp or crayfish, chili powder, and nutmeg if using.
• Taste and adjust with salt as needed. Add more water if the soup is too thick.
6. Simmer and Serve:
• Simmer the soup on low heat for another 10 minutes to allow all the flavors to meld.
• Garnish with fresh basil or scent leaves, if desired.
• Serve hot with fufu, rice balls, boiled yam, or plain rice.
Tips:
• For a fish light soup, use fresh tilapia or any white fish and handle it gently to avoid breaking the pieces.
• Adjust the spice level by using fewer Scotch bonnet peppers or removing the seeds.
• Light soup should have a watery consistency, so avoid making it too thick
Share
