Nsala Soup or white soup is a tasty, fast and easy soup recipe that has its origins in the Riverine areas of Nigeria.
Nsala soup is perfect for a cold rainy day due to its spicy taste. Because it is so easy to prepare, you can count on it to save the day when you run out on soup a few days before the big soup day :)
INGREDIENTS
1) Cat Fish: 4 one-inch thick pieces
2) Fresh or Dry Utazi Leaves(Gongronema latifolium)
3) Thickener: Raw white yam/ yam powder/ potato puree
4) Habanero Pepper: to taste
5) Salt(to taste)
6) 1 handful of crayfish
7) 1 stock cube (Maggi/ Knorr)
8) 1 ogiri okpei( Nigerian traditional seasoning) .
Before Cooking
1) Cut the catfish into shapes of your choice. Place in a bowl and pour a very hot 🔥 water 💧 on the fish. This process of pouring hot water on the fish toughen the skin of the fish so that the pieces do not disintegrate while cooking the soup. Live for about 2mins and wash the fish with cold water. You should also wash off any slimy substance on the outer skin of the fish at this time.
2) Boil a few cubes of raw white yam . When soft, pound with a mortar 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.
3) Wash and pound/blend the utazi leaves , chilli pepper and the crayfish and set aside. Utazi is bitter in taste and only used for flavouring so one or two leaves should be enough especially when using the fresh leaves.
Cooking Directions
1) Place the cat fish in a pot 🍯 and pour enough water 💧 to cover the fish. Add the seasoning and cook till done. Feel free to add beef and dry fish to the recipe.
2) When the catfish is almost done, add the crayfish, pepper, and the blended utazi leaves . Also add the yam paste in small lumps and salt to taste.
NOTE: Catfish is what makes Nsala soup(white soup) what it is, giving it the unique taste it has so it is essential to this recipe. The only other fish that I have found to be close to catfish as regards to this recipe is Conger Eel.
3) Cover the pot 🍯 and allow the contents to cook at high heat till all the yam paste have 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(White Soup) is ready to be served with Pounded Yam, Eba, etc.
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