Lite Goat soup is a Ghanaian nationwide favorite meal, which originated with the Ewe Tribe in the northern Volta Region. It can be made with other meats, such as beef or lamb, even seafood. But traditional Lite Goat Soup uses goat meat.
Lite Goat Soup Recipe-
- 18 oz. diced goat or lamb, diced (You can also use chicken, but traditional Ghanaian cuisine uses goat or lamb)
- 6 whole tomatoes
- one Scotch Bonnet chili pepper – pepper (very hot!)
- 2 Maggi seasoning cubes, crushed (a must ingredient)
- ½ oz. ginger root, peeled and minced
- ½ oz. garlic
- 2 onions
- 2 oz. tomato puree
- 6 Garden Eggs (The African version of the aubergine, or eggplant, they are smaller than the European or American eggplants – about the size of a turkey egg. You could substitute the more widely available Indian baby eggplants and get the same effect if you can’t get the true African Garden Eggs locally. You can also purchase them on our online store, just click here)
- Fufu, kenkye, banku or rice, to serve with
- Wash ginger, garlic, chili, one of the onions and three of the tomatoes, drain, place in blender, season, and blend to a paste.
- Place the mix on the meat with and marinade for 10 minutes.
- Place the meat in a pan cook gently for 10 minutes.
- Add tomato puree cook for 10 minutes add water 17 oz. of water and simmer until the meat is tender.
- Dice and add the remaining three tomatoes, the diced aubergines, the crushed Maggi cubes, and the last chopped onion. Cook for 30 minutes.
- Remove onions and tomatoes and pass it through the blender, then add to soup again. and bring to a simmer. Season to taste.
- As is traditional with almost all Ghanaian meals, serve Lite Goat Soup with fufu, kenkye, banku or rice.
Note: This recipe is just one of hundreds of traditional, authentic recipes taken from our African Cuisine pages.