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| Place of origin | Ghana |
|---|---|
| Serving temperature | Hot |
| Main ingredients | Tomatoes, tomato paste, chili peppers |
Light soup is a local indigenous soup of the Akan people ofGhana. The soup is called "light" because the dark-coloredbroth is thin.[1] Originally formulated as a tomato-based seafood light soup callednkra nkra (oraklor) for fishermen at the coast of Accra, over the course of time it evolved into a soup prepared with both fish and a meat such as goat's meat, lamb, or beef, or exclusively the meat of the livestock of choice. TheGaDangmes call ittoolo wonu in theGa language, and their neighbouringAkans callaponkye nkrakra in theTwi language.[1]
The local indigenous light soup of theGaDangme (or Ga) people paved the way for the formulation of GaDangme (or Ga) meals such as:
It can be served withfufu,banku,kokonte,boiled rice oryam. Boiledokra can be added to it.[4]
The ingredients include tomatoes, tomato paste, chili peppers, onion, salt, ginger,garden eggs, and dry or salted fish and/or meat.
Light soup is prepared by steaming fish or meat with seasonings, onion, garlic and ginger in a saucepan. Tomato paste is then added. Chili peppers, garden eggs and tomatoes are boiled, blended and added to the saucepan. Water is added to bring the soup to its desired thickness. More onions and tomatoes are added, then blended, and the soup is left to simmer. It is then served with dishes like fufu, banku, or konkonte.[5]
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