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Nkakra (Light Vegetable Soup) |
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Ingredients
- 3 pounds lamb shanks, cut into l-inch slices,or pig's feet, or beef cut into 2-inch cubes
- I small eggplant, peeled, or
- 2 medium fresh yellow squash, or
- cubed, or 1 package frozen cooked squash
- 1 medium onion, finely chopped
- 1/2 teaspoon powdered ginger (optional)
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 cup broad or lima beans, canned or frozen
- 1/2 teaspoon Ac'cent (optional)
- 2 medium-ripe tomatoes
- 5 cups water
Method
- Season meat with onions, ginger, salt, and Accent.
- Add a little water to moisten and cook gently for 30 minutes, stirring once or twice. (Pig's feet take longer to cook to become soft.)
- Add remaining water, and bring to a boil. Add pepper, whole tome toes, and eggplant; cover and boil for another 15 minutes.Reduce heat to medium.
- Remove cooked vegetables. Peel and mash tomatoes,passing them through a strainer along with the other vegetables, into a bowl (use a blender if available.) Add pulp to soup.
- Stir in beans and continue cooking gently until the soup is well blended and the meat is tender - approximately 30 minutes. Serve soup piping hot with the pieces of meat. May be served for a first course of a meal.
Accompaniments
Fufu , Plain Rice,Agidi
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