- STEP 1
Place the goat meat into a large pot. Blend your ginger, garlic, one onion, one scotch bonnet and pour unto the goat meat. Add tomato paste and a small amount of water.
Add one seasoning cube and some salt to taste. This step determines the taste, flavour and seasoning level of your soup so season it your personal preference.
Leave to steam on high to medium heat for 25 minutes.
- STEP 2
In a separate pot, boil one tomato, one large onion and scotch bonnet pepper. Make sure to boil with enough water as the water from boiling the vegetables goes into the soup.
Leave to boil for 15 minutes.
- STEP 3
Blend the boiled vegetables and pour it unto your steaming goat meat. Rinse the blender with a little water and pour unto the goat meat as well.
Pour the water from the boiled vegetables unto the goat meat.
Leave to boil on medium heat for 30 minutes
After 30 minutes take the heat down and leave it to simmer for an extra 15 minutes.
- STEP 4
Peel your cassava and plantains. Chop up into small pieces and place into a separate pot. Add enough water and leave to boil until well cooked.
Start by pounding the plantains in a motar, with a pestle until it forms a smooth dough. Add the cassava and keep pounding until both the plantan and cassava is well combined and a smooth thick and elastic dough is formed.
THIS STEP CAN BE ALTERNATED WITH FUFU FLOUR.
- STEP 5 { FUFU FLOUR USERS}
Bring 3 cups of water to a boil in a separate pot. Gradually add 2 cups of fufu flour into the boiling water while stirring continuosly with a wooden spoon. Keep stirring and kneading until smooth, elastic, and lump free. Shape into round portions and let it cool down.
- STEP 6
Serve the fufu together with the goat light soup. This dish is traditionally eaten by hand, small portions of fufu are pinched and dipped into the soup.
- Calories / Per serving:650 Grams
- Protein:30 Grams
- Carbohydrates:80 Grams
- Fat:1 Gram
- Fiber :4 Grams
Fufu with goat light soup is one of Ghana’s most cherished dishes, often reserved for moments of togetherness, family gatherings, weekends, and special visits or a stop at a local chop bar. Long before modern kitchens, this soup was cooked slowly over open fires, allowing simple ingredients like tomatoes, peppers, ginger, and goat meat to come together into something deeply comforting.
The soup is intentionally light, letting the natural flavors shine, while the fufu is smooth, elastic, and filling. Coming together to create a grounding meal. Eaten traditionally by hand, this dish is not just about nourishment, but connection, patience, and shared time at the table.
