Wrewre Soup (Melon Seed Soup)

Ingredients

• 225 g (1.5 cups)wrewre seeds
• 2whole tomatoes
• 1onion
• 1 thumb-sized pieceginger
• 1–2Scotch bonnet peppers
• 2 large handfulsdried mushrooms, preferably oyster or shiitake
• 1 tablespoonBetter Than Bouillon paste, or a bouillon cube of choice or miso
• 1 teaspooncurry powder (optional)
• 1Aidan fruit/prɛkɛsɛ (optional)
• 5 grainsgrains of selim/hwentia (optional)
• 150 g (2 cups)fresh mushrooms, preferably oyster or shiitake
• 1 blockfirm tofu, cut into cubes
• 2.4 litres (10 cups)water

Instructions

1. 1

   Roast the seeds

   Toast the wrewre seeds in a non-stick pot, stirring continuously and watching closely so they do not burn. This should take about 10 minutes; stop when the seeds begin to pop.

2. 2

   Cool the seeds

   As soon as you hear popping, take the pot off the heat and transfer the seeds to a blender.

3. 3

   Make the seed milk

   Blend the seeds with 4 cups (950 ml) of water, then strain the liquid into the pot. Blend the remaining solids with 3 cups (710 ml) of water and strain them into the pot as well.

4. 4

   Simmer the milk

   Bring the seed milk to a boil, then simmer it for 20 minutes. Cooking it first helps prevent it from coagulating when the other ingredients go in.

5. 5

   Add aromatics

   After 20 minutes, add the dried mushrooms, tomatoes, onion and Scotch bonnet pepper.

6. 6

   Boil until softened

   Boil the ingredients until the tomato skins begin to peel away.

7. 7

   Blend the vegetables

   Lift out the tomatoes, onion and Scotch bonnet pepper. Blend them with the ginger and 3 cups (710 ml) of water.

8. 8

   Strain into the pot

   Strain the blended mixture into the pot and bring the soup back to a boil. The leftover solids can be saved for use in sauces.

9. 9

   Season the soup

   After 10 minutes of boiling, add the bouillon, curry powder if using, Aidan fruit if using, and grains of selim if using.

10. 10

    Add fresh mushrooms

    Simmer for another 20 minutes, then add the fresh mushrooms. Continue boiling for 20–25 minutes.

11. 11

    Check for doneness

    The soup is ready when oil starts to pool on the surface and the foam has reduced.

12. 12

    Serve the soup

    Serve with rice balls or fufu.

What is wrewre soup?

Wrewre soup is a Ghanaian soup built around wrewre, or melon seeds, which are blended with water and strained to make a milky base. It is cooked slowly with aromatics and mushrooms, then traditionally served alongside a filling staple such as fufu or rice balls.

This version layers dried and fresh mushrooms for savoury depth and uses blended tomato, onion, ginger and pepper to flavour the broth. Aidan fruit and grains of selim are optional additions that bring their own distinctive fragrance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 17g protein, 25g carbs, 17g fat.

The seed milk and tofu contribute most of the soup’s fat and protein, while the vegetables and mushrooms add a smaller amount of carbohydrate. Serve it with a moderate portion of rice balls or fufu, and include plenty of mushrooms and broth in the bowl.

Making the seed milk

Roasting: Keep the seeds moving in the pot and stay nearby; they can scorch quickly. The first pops are the cue to take them off the heat.

Straining: Blend and strain in two batches, using the water specified for each. Pressing the mixture through a sieve helps extract the liquid; the leftover solids can be kept for sauces.

Build the flavour gradually

Dried mushrooms: Add these to the simmering seed milk with the whole vegetables so their flavour infuses the broth as the tomatoes soften.

Fresh mushrooms: Add them later, after the second simmer, so they cook through without spending the whole time in the pot. Oyster or shiitake mushrooms are suggested in the recipe.

Blend with care

Vegetables: Wait until the tomato skins start to peel before lifting out the tomato, onion and pepper to blend. Add the ginger and the measured water, then strain the blended mixture back into the soup.

Pepper: One Scotch bonnet gives a gentler result than two, though heat varies between peppers. Handle it carefully and avoid breaking it open if you want less heat in the broth.

Watch the simmer

Timing: The seed milk gets an initial 20-minute simmer, followed by another 20 minutes after the seasoning goes in. The fresh mushrooms then cook for a further 20–25 minutes.

Doneness: Look for oil pooling on top and less foam on the surface, the visual signs given for a finished soup. Keep the soup at a steady boil rather than letting it boil over.

Optional seasonings

Aidan fruit: Also called prɛkɛsɛ, this optional ingredient contributes a fragrant, distinctive note. Add it with the bouillon after the first 10 minutes of boiling.

Grains of selim: Known as hwentia, these are optional too and go into the pot at the same point as the Aidan fruit. Curry powder is optional as well, so you can leave it out if you prefer the other seasonings to lead.

How to serve it

The recipe pairs the soup with rice balls or fufu, both of which make it easy to scoop up the broth. Serve the soup hot, with the mushrooms distributed between portions.

The listed ingredients also include firm tofu, but the method does not specify when to add it. If using it, add the cubes towards the end of cooking and heat until warmed through.

Recipe notes & tips

• Stir the seeds without pause while roasting to reduce the chance of scorching.
• Use a fine sieve to catch seed and vegetable solids when straining.
• Start with one Scotch bonnet if you want to keep the soup milder.
• Keep the optional curry powder, Aidan fruit and grains of selim separate so you can choose which flavours to include.
• Add the fresh mushrooms only for their final 20–25 minutes of cooking.
• Save the strained vegetable solids for a sauce, as suggested in the method.

Variations

• Milder pepper: Use one Scotch bonnet rather than two, or leave it out.
• Skip the curry: Leave out the optional curry powder for a different seasoning profile.
• Use miso: Swap the bouillon paste or cube for miso, as the ingredient list allows.
• Choose your mushrooms: Use oyster mushrooms, shiitake mushrooms or a mixture of the two.
• Add the tofu: Include the listed firm tofu cubes near the end so they warm through without breaking up.

Common mistakes to avoid

• Scorching the seeds: Stir continuously and take the pot off the heat as soon as they start popping.
• Skipping the first simmer: Cook the seed milk for 20 minutes before adding the other ingredients to help prevent coagulation.
• Adding the fresh mushrooms too early: Hold them back until after the later 20-minute simmer.
• Blending hot ingredients carelessly: Let steam escape from the blender and work in batches if needed.
• Overcooking the tofu: If using it, add the cubes near the end and warm them through gently.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat gently in a saucepan until steaming hot, stirring carefully; add a splash of water if the soup has thickened.

Frequently asked questions