Mema wo aha! (Good day in Twi language). Ghanaian cuisine is not just a celebration of flavor, it is a record of migration, trade, resilience, and ritual. Among them is a dish as soothing as it is storied and one of Ghana’s most iconic creations: the light soup.
If you have been a frequent visitor to my blog, you would already know that I am a foodie who does not pass on an opportunity to try food from other cultures or countries. This time, we are off to Ghana to try the authentic Ghanaian light soup!
The Ghanaian Light Soup is one of the numerous African dishes or soups that has gained international acclaim. Made from stemming fish and or meats with onions, garlic, and other spices, the soup goes with a lot of African foods. The first time I made Ghanaian light soup, my kitchen was filled with the rich aroma of simmering tomatoes, peppers, and onions. My Ghanaian friend patiently guided me through each step, showing me how to blend the base into a smooth, flavorful broth. As the soup bubbled away, absorbing the deep flavors of the meat and spices, I couldn’t wait to taste it. When I finally took my first spoonful, I was amazed by how light yet bold the soup was-spicy, comforting, and deeply satisfying. It was a beautiful introduction to Ghanaian cuisine, and now, it’s a dish I love making at home.
This recipe for Ghana chicken light is my take on the famous spicy, light soup - it is easy to make and hits all the right spots flavour-wise. For those who do not know, West Africans eat soup differently from most parts of the world.
Soups are eaten with starchy mains like rice, pasta, yam, swallow (fufu, eba, banku, pounded yam, amala etc.) rather than eaten on their own. The main difference between Ghana light soup and most other soups consumed across the region is that it is very thin and watery.
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Cozy up with a steaming bowl of homemade Ghanaian Light Soup! Made with fresh tomatoes and onions, this recipe is easy, nourishing, and delicious.
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Origin of Ghanaian Light Soup
As the name implies, the light soup originates from Ghana. The soup is native to the GaDangme people also known as the Ga people, located in the Greater Accra Region in Ghana. Also known as Aklor, the light soup is formulated as a tomato-based sea fish light soup at first. At this point, the soup was popular with the fishermen along the coast of Accra. But with time, the popularity of the soup grew and the content of the soup also grew to include goat meat, lamb meat, beef, and other meat of livestock of choice.
The increasing popularity of the soup also gave birth to the development of other dishes formed around this Ghanaian light soup. For instance, there is the Komi Ke Aklor which is the Light Soup Garnished with Blended and Cooked Okro, and Yele Ke Aklor which is the Light Soup Garnished with chops of boiled yam, among others.
Born from the kitchens of Akan households, light soup reflects the historical emphasis on fresh ingredients, medicinal cooking, and communal eating. Unlike many other West African soups and stews that rely on rich thickeners such as groundnuts or red palm oil, light soup is brothy and elemental. Its base is a blend of tomatoes, onions, and the heat of Scotch bonnet peppers, softened by long simmering and occasionally brightened with garden eggs or okra.
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Historically, light soup has been a dish of healing and comfort. Across Akan households, it has long been the dish given to women recovering from childbirth or to elders weathering illness. The ingredients themselves reflect a philosophy of nourishment through nature. Ginger to stimulate the body, pepper to clear the sinuses, and broth to rebuild strength.
Today, even as Ghanaian cuisine evolves and modernizes, light soup continues to hold a cherished place. It is served in small homes and major celebrations alike. It transcends tribe and region, and it remains a touchstone of Ghanaian identity. In a world of fast food and fusion trends, light soup endures because it carries with it something far older than fashion. The comfort of heritage, the warmth of healing, and the taste of belonging.
Ingredients Used To Make This Light Soup
Tomatoes
Tomatoes are a must-have when making the Ghanaian light soup. Depending on the size or amount of soup you are planning on making you will need about four to five large tomatoes when making the light soup. Apart from adding an impressive taste and flavor to the soup, tomatoes also contain important nutrients that help limit the risks of heart disease.
Chili Pepper or Habanero Pepper
As with most African dishes or soups, the Ghanaian light soup is never complete without the use of chili pepper or Habanero Pepper. Both chili or habanero pepper spices up the soup and gives it an irresistibly delicious taste and flavor.
Eggplant (Optional)
Though eggplant is not used in this recipe garden egg or eggplant is also another important ingredient in the making of Ghanaian light soup. It adds an inviting aroma to the soup, and the fact that it can be processed in so many ways make it perfect for use in the soup. The eggplant can be grilled, roasted, and stuffed before being added into the light soup. There are also the nutritional benefits of eating eggplant which include the provision of fiber, potassium, Vitamin B6, and folic acid to the human body.
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Very similar to Nigerian Pepper soup in its consistency, but very different as far as the ingredients are concerned.Considering how light and watery it appears to be, you may be misled to believe there is not much flavour here, as I thought before trying it. I am not ashamed to admit how wrong I was. Its taste is a mixture of woodsy and aromatic, all fused with a pepper mix that puts the “s” in spicy!
Ghanaian Light Soup would pair nicely with Easy Sadza | Ugali |African Cornmeal.
Ghanaian light soup served in the asanka bowl
Ghanaian Light Soup Ingredients
For this soup, here are some of the ingredients you will need:
- Assorted Protein: We used a variety of proteins which amped up the flavour of the soup. The making of the soup starts with the cooking of meats- goat meat and goat tripe, we also added mackerel fish which we seasoned and cooked separately.
- Eggplants: We used a combination of Thai and baby eggplant. The former was cut in halves and added in while the latter was boiled and blended.
- Pepper Mix: The mix here is tomatoes, red bell peppers, scotch bonnets and onion, these are cooked with the meats before being blending.
- Dry Fish & Shrimp: There are different types of dry fish, we used what we could find in our local African store. As for dry shrimp, this should be easy to find in your nearest Caribbean store.
- Spices: Some spices used were aidan fruit (this was cooked whole), selim pepper and calabash nutmeg.
- Lima Beans: We bought a sizable portion but ended up using about 10-15 pieces of it, aside from the tomato paste which will be used in the soup, which also served as a thickening agent.
- Okra: I wondered why the soup needed this, and Liz explained that it helps ease swallowing the fufu ball. You don’t cut it into pieces but cook it whole, and while eating, you should lightly pinch it with your fufu. We would need just a few pieces.
How to Make the Ghanaian Light Soup?
Cook the peppers, onions, and carrots with the seasoned meats before blending them. However, a quick warning: don’t attempt this soup if you’re in a rush; you must cook the meats until tender, as no one enjoys endless tugging at tough meat. Also, after adding the pepper mix, it is necessary to cook for a reasonable amount of time to allow the meats to soak up the juiciness and flavour of the pepper sauce. This soup is traditionally eaten with fufuo by Ghanaians, we settled for the plantain fufu as this is highly nutritious and not as heavy as the cassava fufu.
Okay, I think it is high time we got into the recipe!
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.
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! Cozy up with a steaming bowl of homemade Ghanaian Light Soup!
Variations and Substitution (Adding Meat)
The animal protein used in preparing the Ghanaian Light Soup can be varied and substituted with other options. Therefore, instead of using fish, you can use meat such as goat, beef, or chicken.
Like most West African sops, Ghana light soup can be cooked with fish or meat of choice or a combination - chicken, goat meat, fish, dried fish (koobi) all work well with the soup. You can substitute these with mushrooms and tofu to make it suitable for vegetarians.
Meat Suggestions
- Goat meat (a popular choice for its rich flavor)
- Chicken (bone-in pieces add depth to the broth)
- Fresh or smoked fish (such as tilapia or mackerel)
- Beef (cut into chunks for a hearty soup)
- Lamb (for a unique twist with a slightly gamey taste)
How To Make This Pepper Soup
The full ingredient with the exact measurement is listed below to make this pepper soup. For now, here’s what you need to do to make this Ghanaian soup with goat meat.
- Clean and wash the meat thoroughly then season with salt, onion powder, garlic powder, and ginger. Mix well and marinate for 2 hours or longer.
- When ready to prepare the soup, steam the meat over medium high heat for about 15 minutes, covered.
- Meanwhile, add in the onion, tomatoes, peppers, and tomato paste with 8 cups of water. Cover and cook for about 40 minutes.
- Reduce the heat to medium low. Remove the vegetables and pepper.
- Next, blend the vegetables with ½ cup water. Blend to a smooth consistency.
- Add the blended mixture to the meat. Stir well to combine.
- Add in the shrimp powder (optional), and season with salt to taste.
- Cover and simmer on medium-low heat for 20 minutes.
- Serve warm and enjoy.
How To Store The Ghanaian Pepper Soup
Storing the Ghanaian Light Pepper Soup is straightforward. You can store the light soup in a freezer or a refrigerator. The option you choose depends on the duration you want to store the soup for. If you are going to store the pepper soup for a long time, the freezer remains your best option as you can leave the soup in the freezer for months. However, storing the soup in the refrigerator keeps it fresh for days or weeks at most.
How to Pair the Ghanaian Light Goat Soup
You can take the light soup with Haitian White rice, fufu, banku, and many other dishes native to the African continent.
The soup is rarely eaten alone. It is traditionally served with fufu, a smooth, elastic mound made by pounding boiled cassava and plantain in a heavy mortar. The act of making fufu is itself a cultural practice, often performed by two people in rhythmic coordination, one turning the dough, the other pounding. Eating it is an equally tactile experience. A piece is pulled off with the fingers, dipped in the soup, and swallowed whole. The pairing of fufu and light soup is iconic in Ghana and deeply symbolic. Where the soup represents the vitality of the body, the fufu represents the work and unity that sustains life.
In the northern regions, light soup may be served with omotuo, or rice balls, or tuo zaafi, reflecting how regional staples adapt to the same nourishing broth. But no matter what it is served with, the heart of the dish remains unchanged. It is, for many Ghanaians, the food of memory. The kind of meal that instantly recalls home, family, and rest after hard work.
Traditionally, fufu is eaten with fingers. Pinch, dip, and swallow without chewing.
Lightsoup & Fufu Recipe
- Prep time 20 minutes
- Cook time 1.5-2 hours
- Serves 4
Ingredients:
For the soup:
- 2 pounds goat meat or chicken, cut into pieces (bone-in preferred)
- 1 large onion, chopped
- 4 medium tomatoes
- 2 tablespoons tomato paste
- 1-2 Scotch bonnet peppers (adjust to heat preference)
- 1 thumb-sized piece of ginger, peeled
- 4 cloves garlic
- 1 teaspoon salt, or to taste
- 1 bouillon cube (optional, but commonly used in Ghana)
- Water (as needed, approx. 5-6 cups)
For the fufu:
- 2 cups cassava flour or fufu flour mix
- 3-4 cups water (depending on flour brand and texture)
- Or use boiled cassava and green plantains if pounding the traditional way, one piece each works
Instructions
- Season and steam the meat: Place the goat or chicken in a large pot with salt, half the chopped onion, and a little water (about 1 cup). Cover and steam on medium heat for 20 to 30 minutes to release flavor and begin tenderizing the meat. Stir occasionally.
- Prepare the soup base: While the meat is steaming, blend the tomatoes, the remaining onion, garlic, ginger, and Scotch bonnet peppers into a smooth mixture. Add a bit of water to help the blending process.
- Build the soup: Pour the blended mixture into the pot with the steamed meat. Add the tomato paste and additional water to reach your desired soup consistency. The soup should be brothy, not thick. Simmer gently, uncovered, for 45 minutes to an hour until the meat is tender and the flavors are well blended. Skim off any excess oil or foam from the top.
- Adjust seasoning: Taste and adjust salt, pepper, or bouillon as needed. If using eggs or okra, add them whole during the last 15-20 minutes of cooking.
- Prepare the fufu:
- If using cassava flour or fufu mix: bring water to a boil in a heavy pot. Add the flour gradually while stirring with a wooden spoon or spatula. Stir continuously over low heat until the dough pulls together into a smooth, stretchy mass. This takes about 10 minutes.
- If pounding from scratch: boil peeled cassava and ripe plantains until soft. Transfer to a large mortar and pound until smooth and elastic, alternating between the cassava and plantain for even texture.
- Serve: Scoop a portion of fufu into a bowl and ladle the hot light soup over it.
Ghanaian Light Soup Recipe
- Prep Time 30 minutes
- Cook Time 1 hour 30 minutes
- Total Time 2 hours
- Course Main Course
- Cuisine African
- Servings 6 People
- Calories 327 kcal
Ingredients
- 1 Stock pot For The Goat Meat
- 2 ½ Goat Meat Cleaned and washed
- 1 Tbsp. Kosher Salt
- 1 Tbsp. Onion Powder
- 1 Tbsp. Garlic Powder
- 1 Tbsp. Ginger Powder
For The Soup
- 1 Small Red Onion Peeled and cut In Half
- 2 Roma Tomatoes Cut in half or leave whole
- 6 Tbsp. Tomato Paste
- 8 Cups Water
- 3 Habanero Pepper
- 1 Tbsp. Shrimp Powder Optional
- Salt and Pepper To Taste
Instructions
- Marinate The Meat: Clean and wash the meat thoroughly then season with salt, onion powder, garlic powder, and ginger. Mix well and marinate for 2 hours or longer.
- When ready to prepare the soup, steam the meat over medium high heat for about 15 minutes, covered. Then add in the onion, tomatoes, peppers, and tomato paste with 8 cups of water. Cover and cook for about 40 minutes.
- Reduce the heat to medium low. Remove the vegetables and peppers. Next, blend the vegetables and the peppers with ½ cup water. Blend to a smooth consistency. Add the blended mixture to the meat. Stir well to combine.
- Add in the shrimp powder (optional), and season with salt to taste. Mix well. Cover and simmer on medium low heat for 20 to 30 minutes.
- Serve warm and enjoy.
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| Serving | 6Servings |
|---|---|
| Calories | 327kcal |
| Carbohydrates | 17g |
| Protein | 28g |
| Fat | 16g |
| Saturated Fat | 3g |
| Polyunsaturated Fat | 4g |
| Monounsaturated Fat | 8g |
| Cholesterol | 80mg |
| Sodium | 1168mg |
| Potassium | 787mg |
| Fiber | 5g |
| Sugar | 7g |
| Vitamin A | 12IUVitamin |
| Vitamin C | 80mg |
| Calcium | 14mg |
| Iron | 19mg |
A super simple spicy tomato one pot recipe from Africa's gold coast.
Frequently Asked Question(s)
Can I make this soup less spicy?
Yes! You can reduce the heat level by adding less pepper or not adding it at all. Adding more tomatoes will help balance the heat.
More Soups To Enjoy
- FRENCH ONION SOUP
- TURKISH LENTIL SOUP
- PUMPKIN CARROT SOUP
- INSTANT POT CABBAGE SOUP
- Ramen Beef Soup
- Minestrone Soup
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