This post deviates from the quilting/fabric theme of our blog. But since quilters are often good cooks as well, I though some of you might like to try my favorite Ghanaian soup.
By far – of everything I ate in Ghana, Light Soup was my favorite. I’ve made it quite a few times since returning home and I never tire of it. While in Ghana I did learn to really enjoy fufu as well. Fufu is dough-like and is served with soups. It is to the Ghanaian’s what potatoes are to us – their staple and favorite starch. In America I make a mock fufu with instant potato flakes. It’s close enough to the real thing and I enjoy it…. But I’m the only one who has acquired a taste for fufu, so I usually just opt for making rice – something everyone in my family enjoys with their Light Soup!
Ghanaian Light Soup
4 chicken leg quarters, skin removed
2 – 3 tsp fresh ginger, peeled and grated
2-3 cloves garlic, peel & crushed
1 Magi chicken bullion cube (Magi cubes are larger than your typical bullion)
Seasoned salt to taste
1 onion, chopped
6-8 cups water, divided
6-8 oz eggplant, peeled and quartered
opt. – 1 medium zucchini (4 oz) cut in half (I usually skip the zucchini and use more eggplant because my eggplants are usually larger than 6-8 oz.)
6 oz tomato paste
½ tsp cayenne pepper
Put the leg quarters in a pot with 2 cups of water. On top of the chicken sprinkle the fresh grated ginger, garlic, Magi cube, seasoned salt and onion. Cover and allow chicken to steam for 2 hours, adding more water as needed.
When chicken is sufficiently tender and seasoned add remaining 4 cups of water and bring to a boil. (I often add more water if too much has evaporated while steaming or if I want to stretch my soup.) Add eggplant and zucchini, if using. Allow to cook for 15 minutes or until vegetables are tender. Remove vegetables from soup and place in blender. Add some broth and blend until smooth. Return to pot. Add the tomato paste and cayenne pepper.
Traditionally, the soup is served over fufu or rice balls with a piece of chicken added to the side of eat person’s bowl. In America, we have found it most practical to de-bone the chicken into the soup before serving over a plate of rice. Use plenty of soup with the rice and eat with a spoon. So good!
Optionally you can use smoked fish. If using fish instead of chicken don’t add it to the soup until you put it in each person’s bowl. It will make the soup too “fishy”.)