A BOWL OF GRUFF:

Soup's brimming with exotic flavor (LEZLI BITTERMAN, September 4, 2002, Chicago Sun-Times)

Scotch bonnet peppers and fresh ginger root add just the right amount of spice to Akua's gingered goat soup. Onions, tomatoes and fresh goat meat are simmered to perfection until fork-tender and delicious. Lamb or beef may be substituted, but I highly recommend trying the goat. It is fantastic.

For an authentic side dish popular in Ghana, try spinach and agusi (A-goo-she) stew. Dried and crushed seeds from a melon-type plant (agusi) act as a thickener and give this vegetable dish body. Try your hand at preparing either one of these delicious recipes and I'm sure your family "won't send back the soup."

I'm not seeing Dinty Moore canning this any time soon. Posted by Orrin Judd at September 15, 2002 9:37 AM