Rice and Light Soup: Ghanaian Recipe with Chicken

Rice and light soup is a Ghanaian meal of plain rice served with a bright, peppery tomato broth, often made with chicken or other meat. This home-style version uses accessible ingredients and builds flavor by simmering chicken with tomatoes, peppers, onion, and ginger; regional and family versions vary in their choice of meat and heat.

Ingredients

1½ cups (285 g) long-grain white rice
1½ lb (680 g) bone-in chicken pieces, such as thighs and drumsticks
1 medium yellow onion (about 7 oz/200 g), peeled and quartered
2 medium tomatoes (about 10 oz/280 g), cored and roughly chopped
1 red bell pepper (about 6 oz/170 g), seeded and roughly chopped
1–2 fresh hot peppers, such as Scotch bonnet or habanero, left whole for milder soup or slit for more heat
1½ tbsp (about 25 g) peeled, chopped fresh ginger
3 garlic cloves, peeled
2 tbsp (30 ml) tomato paste
1 tsp (2 g) ground anise seed or African prekese seasoning, optional; omit if unavailable
1½ tsp (9 g) fine salt, divided, plus more to taste
½ tsp (1 g) ground black pepper
6 cups (1.42 L) water, divided, plus extra if needed
1 tbsp (15 ml) neutral cooking oil

Instructions

Rinse the rice. Place it in a bowl, cover with cool water, swish, and drain. Repeat two or three times until the water is less cloudy. Set aside while you start the soup.
Season the chicken. Put the chicken in a large pot with ½ tsp salt, the black pepper, and 1 cup (240 ml) water. Turn the pieces to coat. Cover and simmer over medium heat for 10 minutes, turning once. The chicken will release some liquid; it does not need to be fully cooked yet.
Blend the aromatics. In a blender, combine the onion, tomatoes, bell pepper, hot pepper, ginger, garlic, tomato paste, anise or prekese seasoning if using, and 1 cup (240 ml) water. Blend until mostly smooth. Keep the hot pepper whole in the blender for a gentler broth, or slit it first for more heat. Avoid handling your eyes after touching hot pepper.
Build the soup. Pour the blended mixture into the chicken pot. Add 4 cups (950 ml) water and the remaining 1 tsp salt. Bring to a boil, then lower the heat to maintain a steady, uncovered simmer. Cook for 35 minutes, stirring occasionally and turning the chicken so it cooks evenly. Skim excess foam or fat if desired.
Check the chicken and broth. Check the thickest part of a chicken piece without touching bone with an instant-read thermometer. Chicken must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If it has not, simmer for a few more minutes and check again. The broth should taste tomato-forward and peppery; add salt to taste or a little hot water if it is too concentrated. Remove the whole hot pepper if the soup has reached your preferred heat.
Cook the rice. While the soup simmers, put the rinsed rice in a saucepan with 2¼ cups (530 ml) water and a pinch of salt. Bring to a boil, stir once, cover, and reduce the heat to low. Cook for 15 minutes, or according to the rice package if it gives a different time. Turn off the heat and leave covered for 5 minutes, then fluff with a fork.
Finish and serve. Taste the soup once more and adjust the seasoning. Spoon rice into bowls and ladle the chicken and plenty of broth alongside or over it. Keep the chicken and rice hot until serving.

Tips

Control the heat: Scotch bonnet and habanero vary in strength. Leave the pepper whole and remove it early for a milder soup; slit it or blend it for a hotter broth. Wash hands and utensils after handling.
Choose the right chicken: Bone-in pieces add flavor and stay succulent during simmering. Boneless thighs work too, but begin checking them earlier so they do not overcook; always confirm 165°F (74°C) at the thickest point.
Adjust the consistency: Light soup should be broth-like, not thick like a stew. Add hot water a little at a time if it reduces too much, then taste and correct the salt.
Use a suitable substitute: If African prekese is not available, omit it or use a small pinch of ground anise. The soup will still work, though it will lack that distinctive aromatic note.

Serving Suggestions

Serve the soup hot with a mound of plain rice, either in the same bowl or on a separate plate for dipping and spooning. A Ghanaian-style meal may also include a small side of sliced onion or fresh pepper for those who want extra bite. For a fuller spread, offer ripe plantain or a simple green salad, but keep the soup’s clear, peppery flavor at the center.

Variations

For a different traditional-style protein, replace the chicken with 1½ lb (680 g) bone-in goat or beef. Brown or simmer the meat until tender before adding the blended vegetables; cooking time will vary by cut, and whole cuts of beef or goat should reach 145°F (63°C) with a 3-minute rest, while ground meat must reach 160°F (71°C). For fish, add firm pieces near the end and cook until the center reaches 145°F (63°C), since fish cooks much faster than chicken.

You can make the broth without meat for a vegetable version: simmer the blended vegetables with water and seasoning for about 30 minutes, then taste and adjust. A little extra tomato or bell pepper gives it body without turning it into a thick stew. Serve with rice as written.

Storage and Reheating

For food safety, refrigerate soup and rice separately within 2 hours of cooking, using shallow, covered containers so they cool promptly. They keep for 3–4 days in the refrigerator. Freeze either component in airtight containers for up to 3 months for best quality; thaw overnight in the refrigerator.

Reheat soup on the stovetop until steaming throughout, stirring occasionally; bring leftovers to 165°F (74°C). Add a splash of water if the broth has reduced. Reheat rice with a spoonful of water, covered, until steaming throughout and also at least 165°F (74°C). Avoid leaving cooked rice at room temperature, and discard any perishable leftovers left out for more than 2 hours.

Frequently Asked Questions

What is Ghanaian light soup?
It is a relatively thin, tomato-and-pepper-based soup, commonly served with rice or other starches and prepared with meat, fish, or vegetables. Recipes differ by household and region, particularly in seasoning and pepper level.

Can I make the soup less spicy?
Yes. Use one hot pepper, keep it whole, and remove it once the broth tastes pleasantly warm. You can also leave it out and serve chopped pepper separately so each person can adjust their bowl.

Can I use brown rice?
Yes, but brown rice takes longer and needs more water than the white rice in this recipe. Follow the package’s liquid ratio and cooking time, and start it early enough to finish alongside the soup.

Can I prepare the soup ahead?
Yes. Cook the soup a day ahead, cool and refrigerate it within 2 hours, then reheat to 165°F (74°C). Cook rice fresh if convenient; otherwise, cool and store it promptly in a separate container.

Why is my light soup too watery or too strong?
A watery soup may need a longer uncovered simmer to concentrate its flavor. If it is too strong or salty, stir in hot water gradually, then taste again. Keep in mind that reducing the broth intensifies both salt and pepper.

Can I use chicken breast?
Yes, but breast meat can dry out if simmered for the full time. Add it later in the cooking process and check the thickest part with a thermometer; it must reach 165°F (74°C) before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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