Ghana: Light Soup (Chicken Vegetable Soup)
Source of Recipe
In Africa, there are light soups and there are dark soups. Light soups are made with meat, fish, or poultry for the basic stock. The soups are thickened with white beans or else with melon seeds which are prepared in the same manner but are ground to a paste called Egusi. Dark soups are made with groundnuts (peanuts) which are mashed to a pulp before they are added to the stock.
In a 4-quart kettle:
Place: 1 3-lb. CHICKEN, whole
1 cup WHITE PEA BEANS
1 cup ONIONS, chopped coarsely
1/2 cup GREEN PEPPER, chopped coarsely
2 quarts WATER
1 Tbs. SALT
1/2 tsp. PEPPER
1/2 tsp. CRUSHED RED PEPPER (optional).
Bring up to boil and simmer until chicken is done.
Remove the chicken and put aside for use in an entree later.
Add: 1 16-oz. can WHOLE TOMATOES (crush them first-2 cups)
2 cups EGGPLANT, cut in 1-inch cubes
1 16-oz. can OKRA (optional).
Simmer until beans are thoroughly cooked and soup has reduced by one quarter.
Correct the Seasoning to your taste.