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African Beef and Vegetable Soup
(Nkrakra — Ghana)




  1. Heat beef, water, salt, ginger and red pepper to boiling in Dutch oven; reduce heat. Cover and simmer 1 1/2 hours.
  2. Add squash; cover and cook until beef and squash are tender, 30 to 45 minutes longer.
  3. Remove squash; mash or puree in blender. Return squash to Dutch oven.
  4. Add tomatoes and beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender — about 15 minutes.
  5. Top each serving with hot cooked rice, if desired.

Yields 6 servings.

* 1 (12 ounce) package frozen cooked squash, thawed, can be substituted for the fresh squash. Add it with the tomatoes.


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