Ghanaian Light Soup Base

Origin: Ghana. A thin, tomato-onion-pepper broth simmered with meat or fish and light spicing, forming the base for Ghana’s most common everyday soup category, distinct from thicker soups like groundnut or palm nut soup.

Flavor Profile: Bright and savory with mild spice, lighter and more broth-like than other West African soup bases.

Culinary Uses: Base for “light soup,” served with fufu, banku, or rice; adapted freely to chicken, goat, or fish versions.

Regional Variations: Northern Ghanaian versions tend spicier; coastal versions are more commonly built around fish or seafood.

Storage: Refrigerate 3–4 days; freezes well for a couple of months.