Light Soup

I had never tried Light Soup before this visit and I wasn't sure what to expect. The smoky and warming taste hit immediately and made sense of the dish in a way descriptions never quite do. palm nut is an ingredient I'd not encountered used quite like this before. The a Ghanaian restaurant abroad s…

I grew up eating Light Soup and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the hearty and earthy was right, dried fish was handled the way it should be. the debate over Ghanaian versus Nigerian jollof rice is a celebrated West African riva…

I took a cooking class specifically to learn how to make Light Soup correctly. The instructor explained why kontomire cocoyam leaves is used the way it is — something I'd never understood from just eating it. The nutty and palm-rich result when you make it yourself is different. fufu and soup eatin…

I've now had Light Soup prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises dried fish in the way fufu and soup eating requires communal sharing and is eaten with the hands. The subtly sweet from plantain character is more pronounced and di…