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African Beef and Vegetable Soup
(Nkrakra — Ghana)


  • 1 (1 1/2 pound) beef boneless chuck, tip or round, cut into 3/4-inch cubes
  • 2 cups water
  • 2 teaspoons salt
  • 1/4 teaspoon ground ginger
  • 1/8 to 1/4 teaspoon ground red pepper
  • 1 1/2 pounds Hubbard squash, pared and cut into 1-inch cubes*
  • 2 medium tomatoes, chopped
  • 1 (10 ounce) package frozen baby lima beans


  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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