Lovely Light Soup with Goat

Apɔnkye Nkrakra


This recipe is adapted from a version served at Flair. This simple version is hard to beat. No added fats, either, it is the original “lite” soup. I enjoy it best with some Fufu (Ghana-Style Dumplings). Ahhhhhh! It should be called “Goat Light Soup for the Soul.”


  • 1 pound goat meat with bones, cut into chunks
  • 1 large or 2 or 3 medium whole tomatoes
  • 1 onion, peeled and quartered
  • Fresh whole red chili pepper to taste (your choice, see chart; try using just a slice of a Scotch bonnet or 1 whole jalapeno if not used to cooking with chili peppers), trimmed and seeds removed if desired; or teaspoon or more dried ground red pepper
  • 1 tablespoon tomato paste

Meat Seasoning

  • 1 heaping teaspoon grated fresh ginger
  • 2 or 3 cloves garlic, peeled and crushed
  • ½ teaspoon ground aniseed (sekoni) or other seasoning of your choice
  • 1 to 2 teaspoons salt or seasoning of your choice (many Ghanaians would likely use Adobo or other seasoned salt and Maggi or Royco seasoning cubes)
  • ½ to 1 teaspoon dried ground red pepper (or to taste)
  • 2 small bay leaves, left whole
  • ½ cup chopped onion
  • 1 small jalapeno pepper (mild); or 1 small cayenne pepper (medium); or 1 habanero (hot); or 3 kpakpo shito peppers (hot); or ¼ to ½ teaspoon dried red pepper to begin (or to taste), optional



  1. Put the goat meat in a large soup pot and add all of the meat seasoning ingredients and ½ cup water. Stir well. Cover, bring to a boil, lower the heat and let the meat simmer while preparing the broth.
  2. Bring 4 cups of water to a boil in another large pot. Slice the top off the chili pepper. Add the whole tomatoes, quartered onion, and chili pepper, and simmer 10 minutes or just until the vegetables are soft. Remove the vegetables with a slotted spoon and grind in a blender or asanka. If desired, discard the chili pepper or deseed it and slice and grind with the other vegetables, gradually adding the slices little by little till you have the desired heat. Return the ground vegetables to the water in the pot and add 4 more cups of water. Stir in the tomato paste. Pour the broth mixture into the pot with the seasoned meat.
  3. Let the soup simmer until the goat meat is tender (this may take several hours as goat meat tends to be tougher than beef).
  4. Optional Step: To make a clearer soup, once the goat meat is tender, remove the goat meat with a slotted spoon and strain the broth through a sieve into a large pot or bowl, using a spoon if necessary to help force some of the ground vegetables through the sieve (scrape the underside of the strainer with a spoon also), then return the meat and broth to the pot and adjust the seasonings (salt, onion, tomato, dried red pepper, etc.) to taste. Add a little more water if necessary.


Cook some eggplant or zucchini in a saucepan, then blend and add near the end for a thicker soup.

Add other vegetables like okra or mushrooms; and/or add other herbs or seasonings depending on what you have on hand.