📝 About This Recipe
A cornerstone of Ghanaian gastronomy, Light Soup (Akwadu) is a vibrant, spicy tomato-based broth infused with the aromatic depth of ginger, garlic, and habaneros. Paired with Fufu—a soft, elastic dumpling crafted from pounded tropical tubers—this dish offers a masterclass in textural contrast and soul-warming comfort. This version features tender goat meat and smoked fish, creating a complex umami profile that dances beautifully with the subtle sweetness of the fufu.
🥗 Ingredients
The Protein Base
- 2 lbs Goat meat (cut into bite-sized chunks)
- 1 large Smoked fish (deboned and broken into large pieces)
- 1 teaspoon Salt (adjust to taste)
The Aromatic Broth
- 4 large Roma tomatoes (whole)
- 2 medium Yellow onions (whole)
- 2-4 Habanero or Scotch Bonnet peppers (stems removed; adjust for heat preference)
- 2 inch piece Fresh ginger (peeled and roughly chopped)
- 4 Garlic cloves (peeled)
- 2 tablespoons Tomato paste
- 6-8 cups Water (depending on desired thickness)
The Fufu (Dumplings)
- 2 lbs Cassava (Yuca) (peeled and woody core removed)
- 2 large Green Plantains (peeled and sliced)
- as needed Water (for boiling and pounding)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, place the goat meat, salt, and half of one onion (finely diced). Steam over medium heat for 10-15 minutes in its own juices until the meat is slightly browned.
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2
Blend the ginger, garlic, and the remaining half of the chopped onion with a splash of water until smooth. Pour this aromatic mixture over the meat and simmer for another 10 minutes.
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3
Add the whole tomatoes, whole onions, and habanero peppers to the pot with the meat. Pour in 2 cups of water, cover, and boil until the vegetables are soft (about 15-20 minutes).
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4
While the soup base boils, prepare the fufu. Place the cassava and plantain pieces in a separate pot, cover with water, and boil for 20-30 minutes until fork-tender.
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5
Once the whole vegetables in the soup pot are soft, remove them carefully with a slotted spoon and place them in a blender. Add the tomato paste and blend until completely smooth.
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6
Strain the blended vegetable mixture back into the soup pot through a fine-mesh sieve to ensure a silky, 'light' consistency. Discard any seeds or pulp remaining in the sieve.
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7
Add the remaining 4-6 cups of water and the smoked fish to the pot. Bring to a gentle boil, then reduce heat and simmer for 30-40 minutes until the goat meat is tender and the soup develops a thin oil film on top.
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8
Drain the water from the cooked cassava and plantains. Traditional fufu is made with a mortar and pestle, but for a modern kitchen, use a food processor or a specialized fufu machine.
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9
Process the cassava and plantains together while hot, adding a tablespoon of warm water at a time, until the mixture transforms into a smooth, stretchy, and elastic dough.
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10
Wet your hands with cool water and shape the fufu into smooth, round balls. Place each ball into a deep serving bowl.
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11
Taste the soup and adjust salt if necessary. The broth should be thin, spicy, and deeply flavorful.
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12
Ladle the hot light soup generously over the fufu balls, ensuring plenty of meat and fish pieces are included in each bowl. Serve immediately.
💡 Chef's Tips
For the most authentic flavor, use smoked catfish or tilapia which adds a distinct 'earthy' depth to the broth. If the soup feels too thin, you can blend a small piece of the cooked fufu into the broth to act as a natural thickener. Always strain the vegetable base; the hallmark of a great Light Soup is its clear, smooth, and non-pulpy texture. When shaping fufu, keep a bowl of water nearby to dip your hands in; this prevents the dough from sticking and helps create a glossy finish. To save time, you can use high-quality fufu flour (found in African markets), though fresh tubers provide a superior stretch and taste.
🍽️ Serving Suggestions
Serve hot in a deep ceramic bowl, as the fufu needs to be partially submerged in the broth. Pair with a cold glass of Bissap (Hibiscus tea) or a chilled ginger juice to balance the heat of the peppers. Traditionally eaten with the fingers of the right hand—pinch a small piece of fufu, make a small indentation, and scoop up the soup. A side of freshly sliced avocado provides a creamy contrast to the spicy broth. For an extra kick, serve with a side of extra blended green chilies.