A Ghanaian thin tomato and chili soup with beef, ginger, garlic, onion, and a clear spicy broth.
22 min prep 85 min cook
Keeps the screen on · step-by-step guide · built-in timer
Put the diced beef in a pot with half the salt and the black pepper, then add 1 cup of water.
Cook the meat covered in its own steam for 20 minutes.
Boil the tomatoes, 1 onion, garlic, ginger, and hot peppers in a separate pot for 12 minutes.
Blend the boiled vegetables and finely chop the remaining onion.
Add the chopped onion and tomato paste to the meat pot and fry for 4 minutes.
Add the vegetable puree and remaining water to the pot, and cook the soup for 55 minutes until the meat is tender.
Adjust the salt, skim excess fat from the surface with a spoon, and serve hot.
💡 Tip: Boil the tomatoes and peppers before blending them into the soup; raw puree dulls the soup's bright red color.
🍽️ Serving suggestion: Serve light soup in a deep bowl with optional banku, fufu, or boiled potatoes.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~330
kcal calories
30
g protein
16
g carbs
18
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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