How hard is it to Cook African food in Jamaica ? 🇬🇭🇯🇲
How hard is it to Cook African food in Jamaica ? 🇬🇭🇯🇲 is a medium Ghanaian recipe that serves 4. 350 calories per serving. Recipe by The Powells on YouTube.
Prep: 35 min | Cook: 1 hr 5 min | Total: 1 hr 55 min
Cost: $22.79 total, $5.70 per serving
Ingredients
- 1 lb Chicken (bone-in, skin removed, cut into bite-size pieces)
- 0.5 lb Mutton (trimmed and cut into cubes)
- 3 medium Tomatoes (ripe, washed)
- 1 large Onion (peeled and quartered)
- 3 cloves Garlic (peeled)
- 1 inch Fresh Ginger (peeled and sliced)
- 1 whole Scotch Bonnet Pepper (optional, for heat; handle with gloves)
- 1 tsp Salt (to taste)
- 0.5 tsp Black Pepper (ground)
- 1 cube Seasoning Cube (e.g., Maggi or bouillon)
- 1 tbsp Tomato Paste (optional for richer color)
- 6 cups Water (for broth and steaming)
- 2 cups Instant Fufu Powder (e.g., garri or instant fufu mix)
Instructions
Prepare Ingredients
Wash all vegetables. Quarter the onion, roughly chop tomatoes, peel garlic and ginger, and set aside. Measure water and seasoning.
Time: PT15M
Season the Meat
Place chicken pieces and mutton cubes in a bowl. Add salt, black pepper, and the seasoning cube. Toss to coat evenly.
Time: PT5M
Steam the Meat
Fill the large pot with about 2 inches of water, bring to a gentle boil, and place the steamer basket with the seasoned meat inside. Cover and steam for 30 minutes until the meat is partially cooked but still firm.
Time: PT30M
Temperature: medium heat
Blend the Base
Transfer the tomatoes, onion quarters, garlic cloves, and sliced ginger to the blender. Add a splash of water and blend until smooth.
Time: PT10M
Cook the Puree
Remove the steamer basket and set the meat aside. Pour the blended puree into the same pot, add tomato paste if using, and bring to a boil. Reduce to a simmer for 10 minutes.
Time: PT10M
Temperature: medium heat
Finish the Soup
Return the steamed chicken and mutton to the pot. Add enough water to reach your desired broth consistency (about 4‑5 cups). Simmer for 15 minutes until the meat is fully tender and the flavors meld.
Time: PT15M
Temperature: medium heat
Add the Hot Pepper
Pierce the whole Scotch bonnet pepper with a fork and add it to the soup. Let it simmer for an additional 5 minutes for heat.
Time: PT5M
Temperature: medium heat
Prepare Instant Fufu
In a separate saucepan, bring 2 cups of water to a boil. Gradually whisk in the instant fufu powder, stirring continuously to avoid lumps. Cook for about 5 minutes until the mixture is smooth, glossy, and pulls away from the sides.
Time: PT5M
Temperature: medium heat
Shape and Serve
Scoop the fufu onto a plate, shape into a ball using a wet spoon, and make a small well in the center. Ladle hot light soup over the fufu and enjoy.
Time: PT5M
Clean Up
Wash all used utensils, bowls, and equipment. Wipe the stovetop and store leftovers.
Time: PT15M
Nutrition Facts
- Calories
- 350
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 12g
- Fiber
- 3g
Dietary info: Gluten-Free, Dairy-Free, Nut-Free
Allergens: None (contains meat)
Ingredient Substitutions
- Instead of Chicken: Turkey breast
- Instead of Mutton: Beef stew meat
- Instead of Tomatoes: Canned diced tomatoes
- Instead of Onion: Shallot
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Fresh Ginger: Ground ginger (½ tsp)
- Instead of Scotch Bonnet Pepper: Habanero pepper
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Seasoning Cube: Soy sauce (1 tsp)
- Instead of Tomato Paste: Ketchup (1 tbsp)
- Instead of Water: Chicken or vegetable stock
- Instead of Instant Fufu Powder: Cassava flour (2 cups)
Equipment Needed
- Large Pot
- Steamer Basket
- Blender or Food Processor
- Cutting Board
- Chef Knife
- Wooden Spoon
- Measuring Cups
- Bowl
- Ladle
Critical Steps — Do Not Skip
- Steam the meat until partially cooked
- Blend tomatoes, onion, garlic, and ginger into a smooth puree
- Add the whole Scotch bonnet pepper at the end for heat
- Whisk instant fufu powder into boiling water continuously to avoid lumps
Chef Tips from the Video
- Add a splash of fish sauce or soy sauce for extra umami depth.
- Use fresh ginger for a brighter, more aromatic flavor.
- Adjust the amount of pepper to your heat tolerance; you can remove the pepper after simmering.
Troubleshooting
Soup is too thin
Add more blended tomato mixture or simmer uncovered longer to reduce the broth.
Fufu is lumpy
Whisk continuously while adding the powder and ensure the water is boiling before incorporation.
Meat is tough
Steam the meat longer or finish cooking in a pressure cooker for tenderness.
Storage
Refrigerator: Store soup in an airtight container for up to 3 days. Reheat gently on the stove.
Freezer: Freeze soup in portion-sized containers for up to 2 months. Thaw overnight in the fridge before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the meat and broth a day ahead; refrigerate and reheat before serving.
- The fufu is best made fresh; it thickens quickly as it cools.
Frequently Asked Questions
What is the cultural significance and history of Ghanaian Light Soup in Ghanaian cuisine?
Ghanaian Light Soup is a staple comfort dish traditionally served in homes across Ghana, especially during illness or rainy days. It originated as a simple broth to warm the body and is often paired with starchy sides like fufu or rice balls.
What are the traditional regional variations of Ghanaian Light Soup within Ghana?
In the coastal regions, the soup may include fish or shrimp, while in the northern parts it often features goat meat and a higher proportion of hot peppers. Some families add smoked turkey or use palm oil for a richer flavor.
How is Ghanaian Light Soup traditionally served in Ghanaian households?
It is usually ladled over a mound of fufu, pounded cassava‑plantain dough, or served alongside rice balls. Diners eat with their hands, tearing off a piece of fufu, dipping it into the soup, and swallowing.
During which occasions or celebrations is Ghanaian Light Soup typically prepared in Ghana?
Light Soup is commonly made for family gatherings, funerals, and especially when someone is ill, as its spiciness is believed to help “sweat out” sickness. It also appears at weekend family meals and festive brunches.
How does Ghanaian Light Soup fit into the broader West African cuisine tradition?
Light Soup shares the West African love for broth‑based dishes that combine meat, tomatoes, and hot peppers. Similar soups appear in Nigeria (ogbono broth) and Ivory Coast (soupe claire), but Ghana’s version is distinct for its use of ginger and Scotch bonnet pepper.
What are the authentic traditional ingredients for Ghanaian Light Soup versus acceptable substitutes?
Authentic ingredients include fresh tomatoes, onions, garlic, ginger, Scotch bonnet (or “moco”) pepper, chicken or goat meat, and seasoning cubes. Substitutes can be canned diced tomatoes, hot chili varieties like habanero, and beef stew meat if mutton is unavailable.
What other Ghanaian dishes pair well with Ghanaian Light Soup?
Light Soup pairs perfectly with fufu, banku, kenkey, rice balls, or boiled yam. It also complements side dishes like fried plantains (kelewele) and simple salads of sliced cucumber and tomatoes.
What makes Ghanaian Light Soup special or unique in Ghanaian cuisine?
Its bright, peppery flavor and thin broth set it apart from richer stews. The soup’s simplicity lets the heat of the Scotch bonnet and the freshness of ginger shine, making it ideal for soothing colds.
What are the most common mistakes to avoid when making Ghanaian Light Soup?
Common errors include over‑cooking the meat before adding the broth, which makes it dry, and blending the vegetables with too little liquid, resulting in a grainy texture. Also, adding the hot pepper too early can make the soup overly spicy.
Why does this Ghanaian Light Soup recipe steam the meat instead of boiling it directly?
Steaming gently cooks the meat while preserving its juices, which then infuse the broth when added later. Direct boiling can make the meat tough and dilute the flavor of the soup.
Can I make Ghanaian Light Soup ahead of time and how should I store it?
Yes, you can prepare the soup a day ahead. Cool it quickly, store in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stove before serving.
What does the YouTube channel The Powells specialize in?
The YouTube channel The Powells focuses on family‑friendly cooking vlogs, blending cultural recipes with everyday life, and often showcases comfort foods from various cuisines while sharing personal stories.
How does the YouTube channel The Powells' approach to Ghanaian cooking differ from other African cooking channels?
The Powells combine Ghanaian recipes with a candid, home‑life narrative, emphasizing quick, adaptable methods like using instant fufu, whereas many African cooking channels stick to traditional, labor‑intensive techniques.
Last updated: September 6, 2026
