Light Soup with Chicken (Ghanaian tomato & pepper broth)
Recipe No.: W-81
InternationalGhanaian70 minServes 4
Light soup, also called "nkrakra" in Twi, is one of the best-loved soups of the Akan people of Ghana. It is a thin red-orange broth of tomato, onion, ginger and hot pepper, cooked with chicken and African eggplant ("garden eggs"), and not thickened with flour or seeds. It is poured around a ball of fufu, a pounded cassava and plantain dough, and eaten by hand. People enjoy it piping hot on cool days for its warmth and heat.
Origin of the dish: Ghana (associated with the Akan people) — Known in Twi as "nkrakra" and usually served with fufu
Photo: Fufu and light soup in ceramic bowl.jpg by daSupremo, CC BY-SA 4.0 (Wikimedia Commons)
Ingredients for Light Soup with Chicken
- 1 kgbone-in chicken (thighs and drumsticks)
- 1large onion (half for boiling, half for blending)
- 2 cmginger (half for boiling, half for blending)
- 3 clovesgarlic
- 4medium tomatoes (about 500 g)
- 1–2hot peppers (scotch bonnet)
- 3–4small African eggplants (garden eggs), or 1 small eggplant cut in cubes
- a small handful of basil (or African basil), optional
- 1½ tspsalt
- 5 cups(about 1.2 litres) water
- To servefufu or rice
Method
- Put the chicken in a pot with half the onion, half the ginger, the garlic, salt and water, bring to a boil and skim off the foam.
- Lower the heat and cook the chicken for 20 minutes.
- Blend the tomatoes with the other half of the onion and ginger and the pepper until smooth, and add to the pot.
- Add the whole garden eggs and cook over low heat for 25 minutes until the chicken is completely done.
- Take out the garden eggs, mash with a fork and return them to the soup, then cook 10 more minutes with the basil.
- Adjust the salt and the heat, and serve hot in a deep bowl with fufu.
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