Olive Magazine
Nkaakra (Light Chicken Soup)

Nkaakra (light chicken soup)

Published: May 5, 2017 at 10:05 am
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

Wholesome and warming, this is chef Zoe Adjonyoh's go-to dish on chilly winter days to stave off cold symptoms… and it works every time!

  • Healthy

This Ghanaian chicken soup recipe comes from chef Zoe Adjonyoh's book, Zoe's Ghana Kitchen.


  • about 8-10 bone in whole chicken thighs, skin removed
  • 1 onion, finely diced
  • a handful of sprigs thyme
  • 4-5 guinea peppers or tropical mixed peppercorns, cracked open
  • 1 tsp extra-hot chilli powder
  • 3 cloves garlic, finely diced
  • 2 tsps sea salt, crushed
  • 500ml chalé sauce, (see Zoe's chalé sauce recipe below)
  • 1 litre chicken stock, hot
  • 400g a mixture of yams or sweet potatoes, carrots and white cabbage, peeled and diced
  • to garnish coriander leaves


  • STEP 1

    Put the chicken in a large, heavy-based saucepan or flame-proof casserole dish with the onion, thyme, guinea peppers, chilli powder, garlic and 1 tsp of the sea salt. Cook together over a low heat, partially covered, until the juices start to run from the chicken.

  • STEP 2

    Pour the chalé sauce over the chicken mixture, then cover and simmer for about 30 minutes until the chicken juices run clear when pierced.

  • STEP 3

    Stir in the hot stock and bring to the boil, then reduce the heat and simmer for about 1 hour until the chicken is tender.

  • STEP 4

    Season with black pepper. Add your choice of vegetables and cook until tender. Remove the sprigs of thyme before serving. Scatter with coriander.

Click the link to discover Zoe's chalé sauce recipe

Lamb Cutlets with Peanut sauce

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