Ghanaian Light Soup

Instructions

1. Prepare the meat
   Season the meat with salt and pepper. In a large pot, brown the meat over medium-high heat for about 5-7 minutes until all sides are seared. Add 2 cups of water, cover, and simmer for 30 minutes until the meat is tender but not fully cooked.
2. Make the soup base
   While the meat is cooking, blend the roughly chopped onion, tomatoes, peppers, ginger, and garlic with 1/2 cup of water until smooth. This will form the base of your soup.
3. Combine ingredients
   Once the meat is tender, add the blended mixture to the pot with the meat. Stir in the tomato paste and bring to a boil. Reduce heat and simmer uncovered for 15 minutes, allowing the flavors to combine and excess water to evaporate.
4. Add the broth
   Pour in the beef or chicken broth. Add the bouillon cubes, ground crayfish (if using), and the finely diced onion. Season with additional salt and pepper to taste. Cover and simmer for 20 minutes.
5. Final seasoning
   Taste the soup and adjust the seasoning if necessary. The soup should be spicy, flavorful, and have a light consistency, not thick. If it's too thick, add more broth or water. If it's too watery, simmer uncovered for another 10 minutes.
6. Serve hot
   Remove from heat and stir in the fresh basil leaves. Serve hot with fufu, banku, rice, or boiled yam on the side. Traditional Ghanaian meals are often eaten by hand, using the starchy side dish to scoop up the soup.