Nsala soup or white soup is a tasty, fast and easy soup recipe that has its origin in the riverine areas of Nigeria.
Ingredients for Nsala Soup
Raw white yam/yam powder/ potato puree
Utazi leaves (crongromena ratifolia)
Ogiri Okpei (Nigerian Traditional Seasoning)
Mortar and PestleCooking pot
Method Of Preparation
Cut the catfish into 1 inch thick cylindrical discs and remove the intestines
Place it inside a bowl
Pour hot water on the fish to remove the slimy substances on the outer skin
Step 4:Leave for 2 minutes and wash the fish with cold water
Note: the process of pouring hot water on the fish also toughens the fish so that the pieces do not dissolve while cooking the soup.
Step 5:Boil a few cubes of raw white yam
Step 6:When soft, pound with mortal and pestle till a smooth paste is formed, then set aside
You can substitute white yam with yam powder or potato puree for the thickening
Wash and cut the utazi leaves into tiny shreds
Blend the chill pepper, the crayfish and the shredded utazi leaves and set aside.
Note: Utazi is bitter in taste and only used for flavouring so one or two leaves should be enough
Place the catfish in a pot and pour enough water to cover the fish.
Add the seasoning and cook till done.
Note: feel free to add beef and dry fish to this soup recipe
When the catfish is done, add the crayfish, pepper and utazi leaves blend, also add the yam paste in small lumps and salt to taste.
Note: catfish is what makes nsala soup what it is, giving it the unique taste that it has, therefore it cannot be substituted with any other kind of fish.
Cover the pot and allow the contents to cook at high heat till all the yam paste has dissolved.
While cooking, if you think that the yam paste will make the soup too thick, you can remove some that are yet to dissolve.
The Nigerian Nsala Soup is ready to be served with Amala, Eba (garri), Yam, FuFu and Semolina. Etc