Ghanaian Nkrakra Light Chicken Soup

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Nkrakra Light Chicken Soup is a thin, aromatic broth from the Akan kitchens of Ghana, prized for its clear tomato-pepper base and gentle heat. Unlike richer groundnut or palm-nut soups, it lets the natural savoriness of chicken and aromatics shine through. It is traditionally served hot with fufu, banku, or simply with crusty bread.

Nutrition Facts

Per serving (estimated)

• 320 kcalCalories
• 14 gFat
• 4 gSaturated Fat
• 18 gCarbs
• 4 gFiber
• 9 gSugar
• 32 gProtein
• 720 mgSodium
• 780 mgPotassium
• 90 mgCalcium
• 3 mgIron
• 45 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the chicken and broth

• 1.2 kg (2.6 lb) bone-in chicken (a mix of thighs, drumsticks, and backs)
• 2 liters (8 cups) cold water
• 1 large yellow onion, quartered
• 4 garlic cloves, smashed
• 1 tbsp grated fresh ginger
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp salt, plus more to taste

For the tomato-pepper base

• 4 ripe Roma tomatoes, roughly chopped
• 1 small red bell pepper, seeded and chopped
• 2 Scotch bonnet peppers (use 1 for milder heat), seeded
• 1 small red onion, roughly chopped
• 2 tbsp tomato paste
• 1 tbsp shrimp powder (or 2 tbsp ground dried shrimp)

To finish and serve

• 2 tbsp vegetable oil
• 1 tsp ground bouillon (optional)
• 2 spring onions, thinly sliced
• 1 small tomato, diced
• Fresh basil or scent leaves (optional), to taste

Directions

1. Rinse the chicken under cold water and pat dry. Place in a large pot with the 2 liters of water, quartered onion, garlic, ginger, bay leaves, thyme, and 1 tsp salt. Bring to a boil over high heat, skimming off any foam that rises, then reduce to medium-low and simmer uncovered for 25 minutes.
2. While the chicken simmers, combine the Roma tomatoes, bell pepper, Scotch bonnets, small red onion, and tomato paste in a blender. Blend until completely smooth, adding a splash of the simmering broth if needed to loosen.
3. Heat the vegetable oil in a small skillet over medium heat. Pour in the blended tomato-pepper mixture and cook, stirring frequently, for 8-10 minutes until the mixture darkens to a deep brick red and the raw tomato smell disappears.
4. Stir the cooked tomato-pepper base and the shrimp powder into the chicken pot. Continue to simmer gently for another 12-15 minutes so the flavors meld and the broth turns a rich, light orange-red.
5. Skim excess fat from the surface if desired; Nkrakra should remain thinner and clearer than other Ghanaian light soups. Taste and adjust salt and heat, adding the bouillon if using for extra depth.
6. Stir in the spring onions and diced fresh tomato, simmer 2 more minutes, and finish with fresh basil or scent leaves if available. Serve immediately in deep bowls, traditionally alongside fufu, boiled yam, or crusty bread.

Cook’s Notes

• For a true Nkrakra texture, do not add okra or groundnuts; the soup's signature is its thin, brothy consistency rather than a thick or slimy one.
• Toast the tomato paste briefly in oil before blending to deepen the broth's color and add a smoky note.
• If Scotch bonnets are unavailable, substitute 1 habanero plus a pinch of cayenne for comparable heat.
• Bone-in dark meat gives the best flavor, but you can use a whole cut-up chicken if that is what is on hand.
• Leftovers keep well in the refrigerator for up to 3 days; the flavor actually deepens overnight.

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