Name: Light Soup with Lamb, Eggplant, Mushrooms, and Zucchini
Yield: Makes 4 to 6 servings
Cuisine: Ghanaian
Ingredients: Light sprinkling salt or seasoned salt; 2 cloves garlic, crushed; 1½ teaspoons salt or seasoned salt (or to taste); 1 tablespoon tomato paste (optional); 1 small jalapeno or other chili pepper (or use ground dried red pepper to taste, if desired, beginning with ⅛ teaspoon); 2 teaspoons grated fresh ginger; 1 whole small Japanese eggplant, or ⅓ to ½ larger regular eggplant, peeled and cut into quarters; 6 ounces fresh mushrooms (any type), washed and cut in half or quartered (depending on their size); 1 cup tomato sauce; 1¾ pounds lamb round shoulder chops, fat trimmed and cut into chunks; 1 cup chopped onion; Additional chopped onion; 1 medium zucchini, cut in half; 1 tablespoon grated fresh ginger; 2 cloves garlic, minced or crushed; Sprinkling of dried ground red pepper; ½ teaspoon dried thyme (or to taste); Light sprinkling dried ground red pepper; 2 tablespoons chopped or minced onion

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

About

Here is a healthy, simple, and delicious soup. As explained earlier, “light soup” is the English name in Ghana for a light stock-based soup so-named long before the West started talking about “light” foods. There are an infinite variety of light soups, easily adjusted according to what is on hand, but including onion, a little chili pepper, and probably tomato. When preparing this soup In Ghana one would probably substitute garden eggs for the eggplant, and use kpakpo shito peppers.