Nsala soup or white soup is a tasty delicacy with a fast and easy recipe. This soup has its origins in the riverine areas of Nigeria.
Ingredients needed for Nsala soup:
1. Cat fish.
2. Utazi leaves.
3. Yam/ Yaw powder/ potato puree - Thickener.
4. Chili pepper.
6. Ground crayfish.
7. Seasoning cube.
8. Ogiri Okpei (Nigerian traditional seasoning).
Method of cooking Nsala soup:
Cut the catfish into bits and remove the intestines, place the fish in a bowl and pour hot water on it to remove the slime on the skin.
Leave the fish to cool down for some minutes. Afterwards, wash with cold water. Pouring hot water on the fish may make it tough and this would prevent it from dissolving while cooking.
Boil a few slices of raw yam, and when it is soft, pound till it is smooth. Next, set the smoothness aside. Just in case you don't have yam, you can use potatoes to thicken the soup.
Wash and cut the Utazi leaves into tiny shreds, and blend the chili pepper, crayfish and the shredded Utazi leaves and set them aside.
Utazi leaves are mostly used for flavouring, so you can add a few to your soup.
Put the fish in a pot gently and add enough water. Add your beef, dry-fish seasoning and cook till it is done.
When the catfish is done, add the crayfish, pepper and your Utazi leaves. Don’t forget to add your yam and salt to taste.
Leave it to cook for some minutes till the yam becomes soft. If you notice the soup is becoming too thick, you can remove some pieces of yam before it dissolves.
You can now serve your Nsala soup with Eba (Garri), Semo, Amala etc.