Prekese Chicken Soup is a beloved Ghanaian classic that’s slowly becoming a staple at Nigerian gatherings across the UK. The star ingredient—prekese pods (also called perekese)—brings a unique, earthy yet citrusy aroma that’s completely unforgettable. It’s perfect for Sunday family dinners, naming ceremonies, and those cold British evenings when you want something warm that wraps around your heart.
What makes people love this soup is how simple it is to make, yet how impressive it tastes. The prekese pods create a magnificent golden broth that’s soothing and deeply flavourful, while fresh peppers and tomatoes add brightness and body. The chicken becomes so tender it falls off the bone—one spoonful tells you this is authentic West African cooking. No shortcuts, no fuss, just pure comfort.
The good news? All the key ingredients you need are right here at Awuf Afro Store—fresh prekese pods, quality chicken, scotch bonnet peppers, tomatoes, and ginger. We’ll deliver everything straight to your door, so you can bring this Ghanaian classic to your UK kitchen.
Ingredients
Serves 4-6
| Quantity | Ingredient |
|---|---|
| 1kg | Frozen whole chicken (thawed, cut into large chunks) |
| 3 pods | Perekese (Prekese) pods (whole pods for infusing) |
| 2 medium | Fresh red onions (peeled and chopped) |
| 3-4 medium | Fresh red tomatoes (chopped) |
| 2 peppers | Fresh Scotch bonnet peppers (whole for infusing (adjust for heat preference)) |
| 2-inch piece | Fresh ginger root (peeled and grated or crushed) |
| 3 cubes | Knorr Chicken seasoning cubes (crushed or left whole) |
| to taste | Black peppercorn (freshly ground) |
| to taste | Salt |
| 2 litres | Water |
Add Ingredients to Your Basket
Tick the items you need and add them all at once:
Method
- Prepare the chicken — Rinse or thaw your 1kg frozen chicken overnight in the fridge, or under cold running water if in a hurry. Cut into large chunks if using a whole bird. Set aside.
- Boil the chicken — Bring 2 litres of water to a boil in a large pot (about 5–7 minutes). Add the chicken pieces and 3 whole Awuf Perekese pods. Boil for 10 minutes, then skim away any foam that floats to the top. Reduce heat to medium.
- Build the flavour — Peel and chop your 2 red onions and 3–4 fresh tomatoes. Grate a 2-inch piece of fresh ginger. Add all of these to the pot with 3 Knorr Chicken cubes and 2 whole Scotch bonnet peppers. Stir well and let it simmer for 1 minute.
- Simmer gently — Keep the heat at medium-low and let the soup simmer for 30–40 minutes. The chicken should become very tender, the broth will deepen to a beautiful golden amber from the prekese spice, and the aroma will fill your kitchen. Stir occasionally.
- Taste and adjust — After 30 minutes, test the chicken—it should be falling off the bone. Add salt and freshly ground black pepper to taste. If you want a deeper prekese flavour, gently crush a couple of cooked pods in the broth (optional). Simmer for a final 5 minutes.
- Serve hot — Pour into bowls and serve immediately. The soup is best served with agidi, fufu, pounded yam, or rice on the side. Enjoy the warming aroma and authentic taste of Ghana in your kitchen.
Tips & Variations
- Using ground prekese: If you prefer a smoother broth without whole pods floating about, substitute 2 tablespoons of ground prekese powder (if available at Awuf) for the whole pods. Add it in step 4 and stir well to avoid lumps.
- Heat control: Scotch bonnet peppers are quite hot. For milder heat, use just 1 pepper, or slice it open and remove the seeds before adding. Remove the whole peppers before serving if you prefer less spice.
- Make ahead: This soup tastes even better the next day as the flavours deepen. Make it in the morning, cool completely, then reheat gently on the stovetop before serving. It also freezes well for up to 2 weeks.
