Ghana Month: Unlocking the mystery of ‘Wrewre nkwan’

Ghanaians express their rich culture in diverse ways—through vibrant clothing, a tapestry of languages, and an array of culinary delights.

In today’s edition of the Ghana Month Series, The Ghana Report delves into one of Ghana’s most unique yet lesser-known soups: ‘Wrewre Nkwan’, also known as Muskmelon or Cantaloupe Seed Soup.

While its flavour might remind you of peanut butter soup, this delightful dish is entirely nut-free. Instead, it is crafted from the seeds of the muskmelon, a fruit whose seeds are its only edible part.

Surprisingly, when toasted, these seeds develop a rich, nutty flavour, and the milk extracted from them creates a light, silky, and nutritious soup.

 

Packed with essential nutrients like vitamins A and C, folic acid, and potassium, ‘Wrewre Nkwan’ is a wholesome choice for any meal.

What’s more, this soup is completely free of fats, cholesterol, and saturated fats, making it an excellent option for boosting your immune system—especially during the chilly months.

Its flavour resembles that of groundnut (peanut butter) soup but carries a more delicate nutty essence.

For an even healthier twist, consider using lean meats, fish, or seafood. If you or someone in your family has a nut allergy but loves groundnut soup, Wrewre Nkwan is the perfect alternative.

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Traditionally enjoyed with fufu, ‘Wrewre Nkwan’ is deeply rooted in Akan culture.

Some even argue that it surpasses groundnut soup in taste and richness.

 

Ingredients for making ‘Wrewre nkwan’
1. 5 or 6 cups of wrewre seeds (optional).
2. Fresh tomatoes

3.  Onion

4. 1 thumb-size ginger

5. Fresh pepper (Scotch bonnet or any preferred variety)

6. Large handful of dried mushrooms preferably oyster or shiitake

7. 1 tablespoon of better-than-bouillon paste or any bouillon cube of choice

8. 1 teaspoon curry powder (optional)

9. 1 aidan fruit/prɛkɛsɛ (optional)

10. 5 grains of selim hwentia (optional)

11. 2 cups fresh mushrooms preferably oyster or shiitake

12. 1 block of firm tofu cut into cubes

Instructions
1. In a non-stick pot, roast the ‘wrewre’ seeds until they start popping. Stir continuously to prevent burning—this should take about 10 minutes.

2. Once the seeds begin to pop, remove them from the heat and transfer them to a blender.

3. Blend the seeds with 4 cups of water, then strain the milk back into the pot. Blend the leftover chaff with 3 cups of water and repeat the straining process.

4. Bring the milk to a boil and let it simmer for 20 minutes. This step ensures the milk doesn’t coagulate.

5. After 20 minutes, add the dried mushrooms, tomatoes, onion, and Scotch bonnet pepper. Let the mixture boil until the tomato skins begin to peel off.

6. Remove the tomatoes, onion, and pepper, then blend them with the ginger and 3 cups of water.

7. Strain the blended mixture into the pot and let it come to a boil. (You can save the leftover chaff for use in sauces.)

8. After 10 minutes of boiling, add the bouillon paste, curry powder (if using), prekese, and selim grains (both optional).

9. Let the soup simmer for another 20 minutes, then add the fresh mushrooms. Continue boiling for an additional 20–25 minutes.

10. When oil begins to pool at the top and the foam reduces, the soup is ready.

11. Serve hot with fufu or rice balls.

Why Not Try It?

One of these days, take the time to prepare ‘Wrewre Nkwan’ and share it with your family.

It’s a delicious way to celebrate Ghana’s culinary heritage. After trying it, don’t forget to share your thoughts!

It’s Ghana Month—let’s embrace and celebrate our culture. #EatGhana today!