Nsala soup is one of Nigeria soups that is made without palm oil, it is similar to pepper soup though has thicker appearance.
It is popular among the efiks and Igbos in the south and eastern part of Nigeria, 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.
Fresh or dry Utazi Leaves (Gongronema latifolium)
Thickener: Raw White Yam / Yam Powder
Pepper/ chilli pepper.
Meat of choice
Maggi / Knorr
Ogiri Okpei (Nigerian traditional seasoning)
How To Prepare Nsala Soup
Place the catfish 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 this soup recipe.
When the catfish is almost 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 so it is essential to this recipe.
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.
Nsala Soup is ready to be served with Eba (Garri), Semolina, Amala, or Pounded Yam.
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