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Akple with Light Soup: A Taste of Ghanaian Tradition

There’s something magical about traditional Ghanaian cuisine—rich flavors, cultural heritage, and stories passed down through generations. One such cherished dish is Akple with Light Soup. Originating from the Ewe people of the Volta Region, this comforting combo of soft, fermented cornmeal dumpling and spicy, aromatic soup is more than a meal—it’s a cultural experience.

Ever had a dish that instantly feels like home? That’s Akple with Light Soup. Whether made with fresh fish, goat meat, or snails, it brings families together and warms the soul with every bite.

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What is Akple?

Akple is a soft, slightly stretchy dough made from fermented corn flour—sometimes mixed with cassava flour for extra elasticity. Shaped into smooth, greyish lumps, it’s a staple among the Ewe people and is perfect for scooping up rich, flavorful soups.

What is Light Soup?

Light soup is a mildly spicy, tomato-based soup with a thin, savory broth. Commonly cooked with goat meat, chicken, or fresh fish, it’s infused with Ghanaian staples like ginger, garlic, onions, and hot peppers.

Together, Akple and light soup create a deliciously balanced experience—the neutral, comforting Akple soaks up the vibrant flavors of the soup, making each bite deeply satisfying.

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How to Prepare Akple

Ingredients:

• 2 cups corn flour (not corn starch!)
• ½ cup cassava flour (optional, for extra stretch)
• Water
• Salt (optional)

Instructions:

1. In a bowl, mix corn flour (and cassava flour if using) with enough water to create a smooth, lump-free slurry.
2. Pour mixture into a saucepan and cook over medium heat.
3. Stir continuously using a wooden spatula (banku ta) to prevent lumps.
4. As it thickens, add small amounts of water and allow it to steam briefly.
5. Once firm and stretchy, mold into smooth balls using a wet spoon or hands.

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How to Prepare Light Soup (with Goat Meat)

Ingredients:

• 1 kg goat meat (or chicken/fish)
• 4 medium tomatoes
• 2 medium onions (1 for blending, 1 chopped)
• 3–4 garlic cloves
• 1 thumb-sized piece of ginger
• 1–2 Scotch bonnet peppers (to taste)
• Salt
• Seasoning cubes (optional)
• Water

Instructions:

1. Season the meat: Blend one onion, garlic, and ginger. Pour over the meat, add salt (and seasoning cube if desired), and let sit for 10–15 minutes.
2. Steam the meat on low heat in its own juices for 10–15 minutes.
3. Add chopped onion, whole tomatoes, and peppers to the pot. Pour in water to cover and boil until soft.
4. Remove tomatoes, onion, and pepper, blend them, and return the mixture to the pot.
5. Add more water as needed for your desired soup consistency.
6. Simmer until the meat is tender and the soup is rich in flavor.
7. Adjust seasoning and skim off excess oil if necessary.

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Nutritional Benefits

Akple

• Carbohydrates: Provides steady energy through complex carbs.
• Fiber: Aids digestion and helps with satiety.
• Gluten-Free: Naturally gluten-free, making it ideal for those with gluten sensitivity.

Light Soup (with Meat or Fish)

• Protein: Essential for muscle repair and body maintenance.
• Vitamins & Minerals:
  • Tomatoes: High in vitamin C, lycopene, and potassium.
  • Onions & Garlic: Known for anti-inflammatory and immune-boosting properties.
  • Peppers: Rich in vitamin C and capsaicin, which supports metabolism.
• Low Fat: When not overloaded with oil, it remains light and healthy.

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A Balanced Ghanaian Classic

Akple + Light Soup = A Complete Meal
With a mix of carbs (Akple), protein (meat/fish), and vitamins/minerals (vegetables), this dish hits all the right nutritional notes—while delivering comfort, tradition, and bold flavor in every bite.

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Have you ever tried Akple with Light Soup? Whether it’s your first time or a nostalgic favorite, this dish invites you to taste a piece of Ghana’s soul.

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