Nkaakra (Light Chicken Soup)

Nkaakra (light chicken soup)

  • serves 6
  • Easy

Check out chef Zoe Adjonyoh's recipe for this light and spicy broth, Nkaakra. So wholesome and warming, it’s her go-to dish on chilly winter days to stave off cold symptoms… and it works every time!



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


  • 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.