Ghanaian Fish and Snail Soup

Scotch bonnet chilli peppers add a fiery kick to Nancy Lam's recipe for a traditional, hearty Ghanaian soup
By Nancy Lam
Ghanaian Fish and Snail Soup
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 1 red onion, peeled and chopped
  • 1 Scotch bonnet chilli
  • 2 slices fresh ginger, peeled
  • 2 pinches ground aniseed
  • 5 tomatoes, 2 quartered
  • 2 tbsp fish sauce
  • 500 g smoked mackerel fillet
  • 6 dried snails, (optional)
  • 2 red chillies, chopped, for garnish


1. In a food processor blend together the onion, Scotch bonnet chilli and ginger into a paste.

2. Pour one and a half litres of water into a large saucepan. Add the onion paste and bring to the boil.

3. Add the aniseed and 3 whole tomatoes. Reduce the heat to a simmer.

4. After 10 minutes, remove the tomatoes. Skin the tomatoes, discarding the skin, and pound them in a mortar. Sieve the tomatoes to remove the seeds and add the sieved tomato to the soup.

5. Bring the soup to the boil and cook briskly for 2 minutes. Add the fish sauce, smoked mackerel and snails. Cook for a further 5 minutes.

6. Garnish the soup with the quartered tomatoes and chopped chillies and serve.

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