Goat Light Soup (Nkrakra)
Ghana's thin, fiery tomato and ginger soup with tender goat and aubergine. Eat it with fufu, boiled yam or rice.
- Time2 hr
- LevelEasy
- Costabout £2.67 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 687kcal
- 19.7gcarbs
- 11.5gof which sugars
- 47.8gfat
- 30.2gsaturates
- 45.3gprotein
- 7.6gfibre
- 4.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the goat, the halved onion, half the garlic, half the ginger, the salt and 1.2 litres of the water in a large pot. Bring to the boil and skim off the foam for the first 10 minutes.
- 2
Cover and simmer gently for 1 hour, until the goat is nearly tender.
60 min - 3
Meanwhile blend the tomatoes, the chopped onion, the rest of the garlic and ginger and the scotch bonnets with a splash of water until smooth.
- 4
Pour the blended mix into the pot with the tomato purée, the rest of the water and the whole small aubergines. Simmer, part covered, for 30 minutes, until the soup is bright orange red, thin but full of flavour.
30 min - 5
Lift out the aubergines, mash them with a fork and stir them back in to give the soup a little body. Add the basil and simmer for 3 minutes, then taste for salt and heat.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
