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Ghana: Mama’s prawn and tilapia light soup

Mama makes light soup that is naturally fat-free (no need to add oil) but extremely heart warming with flavours that will awaken your senses. We would not ordinarily mix up fish with prawns, but ingredients such as these are readily available for those living a cosmopolitan lifestyle. Why not give it a go? In fact, during my trip to Portugal last year, I discovered they have something somewhat similar, a dish called cataplana, and yes, they eat every part of the fish, including the eyes!!!! Yummmmm!

The deal with tilapia, there are natural fats found in tilapia, which is an oily fish rich with omega 3 fatty acids, however these are healthy and considered essential fatty acids.

Onto the recipe.

2 medium onions or 1 large one
3 very ripe large tomatoes
1 large carrot (optional)

2 tilapia’s (approx 500 grams each of cleaned up and cut to sizeable pieces)
250g tiger prawns (fresh and prepared ready to cook in shells)


6 baby aubergines (whole and heads trimmed) We normally use “garden eggs”, which I will tell you more about in another post.

12 okra (with ends trimmed)

1 scotch bonnet pepper or kpakpo shito

Ginger
1.75 litres of fish or chicken stock.

Place the whole onion, pepper, tomatoes and carrot in the pot and top with the stock. Cover, bring to the boil and reduce to simmer till vegetables are soft and tender. Remove the vegetables. Add the prawns, okra and aubergines to the stock and simmer for 10 minutes. Blend the vegetables and ginger in a food processor and return to the soup. Add the tilapia to the soup, bring to the boil then reduce to simmer till the fish is cooked. Check seasoning to your taste.

Serve with your favourite carbs such as boiled sliced yam or potatoes. Traditionally, this is served with fufu. Bon appetite.

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8 Comments

  • Reply
    promenadeplantings
    January 20, 2012 at 1:11 pm

    Oooh fish soup, and with aubergines and okra. I’m hooked! Do you think any oily fish could be subsituted? I live on the coast (normally) and if buying fish I like to try and get local (I realised I’d have to buy in th eprawns from elsewhere 🙂 )

    • Reply
      MyBurntOrange
      January 20, 2012 at 7:19 pm

      I think you could. Perhaps any white fish, I would suggest you add this to the soup last so that the fish does not turn into mush…. tricky, but tastey! 🙂

      • Reply
        promenadeplantings
        January 20, 2012 at 10:24 pm

        Thanks, I see what you mean about leaving white fish towards the end of cooking. I really want to give thisa go as I love the flavours, the veggies and the fish 🙂

  • Reply
    Miranda
    January 25, 2012 at 12:49 am

    your posts always make me hungry…

  • Reply
    Another Recipe: Ghanaian Light Soup « Coffee Meets Cocoa
    February 27, 2012 at 4:19 pm

    […] Ghana: Mama’s prawn and tilapia light soup (myburntorange.wordpress.com) Share this:TwitterFacebookLike this:LikeBe the first to like this post. […]

  • Reply
    Laura
    September 3, 2018 at 2:49 am

    We only have huge aubergines in stores here, would you recommend cutting 2 whole ones into bits and pieces? Or just leaving it out totally? Also, do I leave the prawns skin on?

  • Reply
    Laura
    September 3, 2018 at 2:53 am

    Also, how much seasoning did you use? How much ginger and bay leaves. Sorry I’m completely clueless when it comes to cooking and I know my Ghanian husband would love this. It looks delicious, I follow all of your posts!!!

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