Nkrakra, a light Ghanaian Soup with Chicken from Zoe’s Ghana Kitchen

A light and spicy broth with chicken and vegetables. Wholesome, warming and perfect for chilly winter days.

Course: Mains

Dietary: Dairy Free, Gluten Free, No Added Sugar, Nut Free

Servings: 4

4 bone in skinless chicken thighs
1 onion finely diced
handful thyme sprigs
4-5 guinea peppers cracked open
1 teaspoon extra-hot chili powder
3 garlic cloves finely diced
500 ml uncooked Chalé sauce recipe below
1 litre chicken stock
freshly ground black pepper
400 grams mixed and peeled (where appropriate) vegetables I used sweet potato, carrots and white cabbage

400 grams canned tomatoes
2 red bell peppers roasted and skin peeled off
2 tablespoons tomato paste
1 small onion diced
5 cm piece fresh ginger grated
1 small red Scotch Bonnet chili use half and remove the seeds for a less spicy sauce.
½ teaspoon dried chili flakes
3 garlic cloves
salt to taste

Place the chicken in a large heavy-based saucepan or flameproof casserole dish with the onions, thyme, guinea peppers, chili powder, garlic and 1 teaspoon of salt. Cook together over a low heat, partially covered, until the juices start to run from the chicken.
Pour the Chalé sauce over the chicken mixture, then cover and simmer for about 30 minutes until the chicken juices run clear.
Stir in the chicken stock and bring to a boil. Reduce to a simmer, add your choice of vegetables and simmer for one hour until the chicken is tender. Season to taste with black pepper.
Serve alone or with crusty sourdough bread.

Place all the ingredients into a blender and blend until you have a fairly smooth paste.