Light Soup

Light Soup


  • 2kg/4 lb whole chicken, chopped into 10 pieces
  • Salt to season
  • 2cm/1 inch ginger, peeled
  • 1-2 scotch bonnet chillies, pierced
  • Peppercorns, optional
  • Small handful of fresh basil
  • 400g/14oz tin tomatoes
  • 3 garlic cloves, crushed
  • 2 onions, chopped
  • 1.5ltr/54floz hot water
  • 500g/18oz vegetables like carrots, mushrooms, cabbage, optional


  1. Place the chicken, salt, ginger, scotch bonnet, peppercorns and fresh herbs in a large saucepan.
  2. Blend the tomatoes, garlic and onions until smooth. Pour over the chicken then cover and simmer for about 20 minutes until the chicken juices run clear.
  3. Add the hot water, bring to boil and simmer until the meat is just tender. Taste and adjust the seasoning.
  4. Dice and add the vegetables and leave to cook until tender.


Equally delicious with a combination of meat and fish. Aponchi nkaakra is goat meat light soup and a special experience. In the picture I have used lamb.

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