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Nkrakra (Beef And Vegetable Soup) (Ghana)
1 1/2 pounds boneless beef chuck or round steak -- cut in 3/4" cubes
2 cups water
2 teaspoons salt
1/4 teaspoon ground ginger
1/8 teaspoon ground red pepper -- (1/8 to 1/4)
1 1/2 pounds Hubbard squash peeled and cut into 1" cubes or 1 10-oz. pkg. frozen squash* -- thawed
2 medium tomatoes -- chopped
10 ounces frozen baby lima beans
* If frozen squash, add it to the soup with the tomatoes
Put the beef, water, salt, ginger, and red pepper in a dutch oven or large sauce pan and bring to a boil. Reduce the heat, cover, and simmer for 1-1/2 hours.
Add the squash, cover, and cook until the beef and squash are tender, about 30 to 45 minutes longer.
Remove the squash from the dutch oven and mash or purée in a blender or food processor. Return the squash to the Dutch oven. Add the tomatoes and beans and bring to a boil. Reduce the heat, cover, and simmer until the beans are tender, about 15 minutes. Serve topped with hot cooked rice.