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Course | Fufu, Banku, kokonte |
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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 of Ghana. Originally formulated as a 'Tomatoes-Base Sea Fish Light Soup' called 'Nkra Nkra(or Aklor)' for fishermen at the coast of Accra, but over the course of time it evolved into a soup prepared with both 'fish and goat-meat', or 'fish and lamb-meat', or 'fish and beef', or 'exclusively the meat of the livestock of choice', and of which the GaDangmes(or Gas) call 'Toolo Wonu', but their neighbouring 'Akans' call 'Aponkye Nkrakra'. The delicious local indigenous 'Light Soup' of the GaDangme(or Ga) people paved the way for the formulation of GaDangme(or Ga) MEALS such as: (1) 'Komi Ke Aklo(or Aklor), Garnished With Cooked Blended Okro', (2) 'Banku Ke Aklo(or Aklor), Garnished With Cooked Blended Okro', (3) 'Yele(Chops of Boiled-Yam) Ke Aklo(or Aklor)', (4) etc., and similar meals of the 'Toolo Wonu' version, and to name a few: (1) 'Yele(Chops of Boiled-Yam) Ke Toolo Wonu', (2) 'Atomo(Chops of Boiled-Potatoes) Ke Toolo Wonu', (3) etc. [1] [2]
It can be served with Fufu, Banku, kokonte, boiled rice or yam. Boiled okro can be added to it. [3]
The ingredients include tomatoes, tomato paste, chili peppers, onion, salt, ginger, garden eggs, and dry or salted fish and/or meat.
Lightsoup 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. [4]
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Peanut soup or groundnut soup is a soup made from peanuts, often with various other ingredients. It is a staple African cuisine but is also eaten in East Asia (Taiwan), the United States and other areas around the world. It is also common in some regions, such as Argentina northwest, Bolivia and Peru, where it can sometimes be served with bone meat and hollow short pasta or fries. In Ghana it is often eaten with fufu or omo tuo and is often very spicy. Groundnut soup is also a native soup of the Benin (Edo) people in Nigeria and it is often eaten with pounded yam. Some of the essential ingredients used in making it are Piper guineense and Vernonia amygdalina.
In Ghanaian cuisine, banku and akple are swallow dishes made of a slightly fermented cooked mixture of corn and cassava doughs formed into single-serving balls.
Palm nut soup or banga is a soup made from palm fruit and it is common in the Ghanaian, Nigerian and Ivorian communities. The soup is made from a palm cream or palm nut base. The palm cream is combined with flavorful marinated meats, smoked dried fish, and aromatics to create a rich, deeply flavored soup that can be eaten with starch, fufu, omotuo, banku, fonio, or rice. Palm oil is very significant to Nigerian, Ghanaian and other West African cuisine.
Aprapransa, originally called 'Akplijii ' is a Ghanaian GaDangme dish prepared by heat mixing roasted corn flour with a sacred GaDangme soup called 'Palm Nut Soup'. As a point of emphasis, 'Palm Nut Soup', an important base ingredient in the preparation of 'Akplijii', is an ancient sacred soup of the GaDangme people, and is always prepared as a complement to another sacred corn flour meal called 'Kpokpoi(or Kpekpele)' during an 'Ancient Religious Hebraic Harvest Festival' called 'Homowo'. The GaDangme people brought these practices along with them to 'Ancient-Ghana' and taught all the tribes how to prepare this delicious 'Palm Nut Soup', just like the 'Akans' taught all the tribes how to prepare their delicious soup called 'Abunebunu(or Ebunuebunu)'. It is worth mentioning that outside Ghana, other tribes such as the Yorubas, Igbos, etc. in Nigeria process 'Palm Nut' in a similar yet different fashion into soup called 'Banga Soup'. Over the course of time, the knowledge of the preparation of 'Palm Nut Soup' in Ghana became common and it lost it sacred status. It may interest Ghanaians to know that the GaDangme people have from 'ancient time' to 'present day', used the palm tree in a number of sacred ways; namely, (1) To prepare a sacred soup called 'Palm Nut Soup',, (2) The burning of the dry figs as incense for spiritual cleansing and to ward-off evil spirits, (3) To build new houses every year made up of new palm tree branches which in our present day has been seriously reduced in practice because of embraced modernity in socio-cultural attitudes, (4) etc. The sacred uses of palm tree is not unique to the GaDangme(or Ga)-Tribe, for it is a common practice among several other tribes in the 'Congo-Niger Family'(or Bantu-Zone) of Africa. Akplijii(or Akplidzi) also known as Aprapransa is a food that is served on special occasions and it is feared to go extinct.
Abunuabunu is a local soup of the people from the Brong Ahafo Region of Ghana. It is made from cocoyam leaves together with other ingredients.
Otor is a sacred food formulated by the GaDangme tribe of Ghana for special occasions such as: the 'Twins-Festival, Outdooring Naming Ceremony and '8th Day Abrahamic' circumcision, which is now widely observed by other tribes including the Akans, birthday celebration of which predominantly the mashed-yam version of the food is used, with seldom use of the mashed-plantain version, weddings and Dipo/Atofo(or Otofo)/Ashimi puberty rites.
The Chop Bar is a Ghanaian food centre that serves local cuisines in a contemporary dining setting. It was founded by Elias Hage and Mona Quartey El Halabi in 2015
Edo black soup also known as omoebe is a Nigerian soup made mainly from three leaves namely scent leaf, uziza leaf and bitter leaf. Other ingredients include beef, onion, crayfish, pepper and palm oil.
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