Progressive light soup is a Ghanaian-style, thin tomato-and-pepper soup made here with chicken, onion, tomato, ginger, and Scotch bonnet. It is simmered until the chicken is tender, then served hot with a filling starch; heat and seasoning vary between cooks, so adjust the pepper to suit your table.
Ingredients
- 2 lb (900 g) bone-in, skin-on chicken pieces, such as thighs and drumsticks
- 1 medium yellow onion (about 6 oz / 170 g), peeled and roughly chopped
- 2 medium ripe tomatoes (about 12 oz / 340 g), roughly chopped
- 1 Scotch bonnet pepper, whole and uncut for moderate heat, or ½ pepper for less heat
- 1-inch (2.5 cm) piece fresh ginger (about ½ oz / 15 g), peeled and sliced
- 2 garlic cloves, peeled
- 1 teaspoon (5 g) fine salt, plus more to taste
- 1 teaspoon (2 g) ground African nutmeg or regular ground nutmeg
- ½ teaspoon (1 g) ground black pepper
- 4 cups (950 ml) water, divided, plus extra if needed
- 1 tablespoon (15 ml) neutral oil, optional
- 1 tablespoon (15 ml) tomato paste, optional, for a deeper tomato flavor
- 2 tablespoons (8 g) chopped fresh parsley or cilantro, optional, to finish
Instructions
- Season the chicken. Put the chicken in a large, heavy pot. Add the salt, nutmeg, black pepper, and ½ cup (120 ml) water. Turn the pieces to coat. Cover and simmer over medium-low heat for 10 minutes, turning the chicken once. Keep the heat gentle; this first simmer seasons the meat and starts drawing out its juices.
- Make the tomato mixture. While the chicken simmers, blend the onion, tomatoes, Scotch bonnet, ginger, garlic, and 1 cup (240 ml) water until mostly smooth. For less heat, keep the pepper whole during blending only if your blender can handle it safely; alternatively, blend the other ingredients first and add the intact pepper to the pot. Avoid touching your face after handling the pepper and wash hands and utensils well.
- Add the mixture and simmer. Pour the blended mixture into the pot. Add the remaining 2½ cups (590 ml) water and the optional oil and tomato paste, if using. Stir carefully, bring just to a boil, then lower the heat. Cover partially and simmer for 30 minutes, stirring occasionally so the bottom does not catch.
- Check and finish the chicken. Uncover and simmer for another 10–15 minutes, until the soup is fragrant and the chicken is tender. Check the thickest part of each piece with a food thermometer, avoiding bone: poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If the soup is thicker than you like, add hot water ¼ cup (60 ml) at a time; if it is too thin, simmer uncovered a little longer.
- Adjust and serve. Taste the broth and add salt if needed. Remove the whole Scotch bonnet before serving if you added it intact. Sprinkle with parsley or cilantro, if desired, and serve hot.
Tips
- Control the heat: A whole Scotch bonnet gives the broth aroma and some heat without releasing as much as a chopped pepper. For a milder pot, use half a pepper or leave it out; do not pierce it if you want to keep the heat gentler.
- Choose chicken with bones: Bone-in pieces add flavor and hold up well during simmering. Boneless thighs work too, but check them early because they may become tender sooner.
- Keep the soup light: This is a broth-forward soup, not a thick stew. Add water gradually if it reduces too far, and avoid flour or cornstarch thickening, which changes its character.
- Use the right nutmeg: African nutmeg, also called calabash nutmeg, can be hard to find. Regular ground nutmeg is a practical substitute, though its flavor is gentler and less peppery.
Serving Suggestions
Serve the soup in bowls with a Ghanaian staple such as fufu, boiled yam, rice, banku, or boiled plantain. These are served alongside or dipped into the broth rather than stirred in. If serving with fufu or another dense starch, keep extra soup warm so diners can adjust each bite to their preference. For a simpler meal, pair it with plain rice and offer the chicken and broth together.
Variations
For a more vegetable-forward version, add 1 medium carrot (about 3 oz / 85 g), cut into chunks, during the last 20 minutes of simmering. Some cooks include garden eggs (African eggplant); if available, add 2 small ones, whole or halved, for the final 20–25 minutes and remove them before serving if you prefer a clearer broth. A small amount of tomato paste deepens the tomato taste but is optional. You can also use goat meat instead of chicken; simmer until tender and verify whole cuts reach 145°F (63°C), followed by a 3-minute rest, or ground goat reaches 160°F (71°C). The cooking time will vary with the cut and size.
Storage and Reheating
Refrigerate the soup within 2 hours of cooking in shallow, covered containers. It keeps for 3–4 days in the refrigerator. For longer storage, freeze in airtight, freezer-safe containers for up to 3 months; thaw overnight in the refrigerator. Reheat only the portion you plan to eat on the stovetop, stirring until steaming throughout and at least 165°F (74°C), checked with a food thermometer. Add a splash of water if the broth has reduced or thickened in the refrigerator. Avoid leaving the soup at room temperature for more than 2 hours.
Frequently Asked Questions
What is progressive light soup?
It is a Ghanaian-style light soup: a thin, seasoned tomato-and-pepper broth commonly cooked with meat or fish and served with a staple such as fufu. Recipes vary by household, region, and choice of protein.
Can I make it without a blender?
Yes. Finely chop the onion, tomatoes, ginger, and garlic, then simmer them with the pepper and water until soft. The broth will have a chunkier texture; mash the vegetables with a spoon or potato masher if you want it smoother.
Can I use chicken breast?
Yes, but breast meat can dry out with prolonged simmering. Cut it into large pieces and add it after the tomato mixture has simmered for about 20 minutes. Cook until the thickest piece reaches 165°F (74°C), then remove it promptly; return it to the soup to serve.
How can I make the soup less spicy?
Use half a Scotch bonnet or omit it, and keep any pepper you do use whole. If the finished soup is hotter than expected, add a little hot water and taste again; this reduces the concentration of pepper as well as the seasoning.
Why is my soup oily or cloudy?
Chicken skin can release fat, and vigorous boiling can make the broth look cloudy. Simmer gently rather than boiling hard, then skim excess fat from the surface with a spoon. A little natural fat is normal and adds flavor.
Can I make the soup ahead?
Yes. Cool it promptly, refrigerate within 2 hours, and use it within 3–4 days. The flavors settle as it rests, and the fat may firm on top; remove some if desired before reheating the soup to 165°F (74°C).
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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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