Vivian Onyebukwa
Call it Ofe Nsala, Nsala Soup, or White Soup, this is one of the rich and delicious soups one would find in Igbo land and the South-South parts of Nigeria.
It goes with a lot of ingredients which makes it very rich. However, one may decide not to use all the ingredients outlined in this particular recipe, depending on how one wants it.
Ingredients
- Yam
- Ground crayfish
- Cube of your choice
- Uziza seeds
- Uziza leaves•Dried fish
- Fresh fish
- Stockfish (If you wish)
- Meat such as chicken, goat, beef, intestine (Depending on the ones you want to use)
- Pepper
- Salt
- Onions
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Steps on how to cook Nsala soup
- Peel yam nicely, dice into smaller sizes and rinse well.
- Rinse the meat and stockfish into a pot.
- Add the blended pepper, onions, stock cubes, salt, and place on heat to cook.
- Add enough water to the meat and also add the peeled yams and cook for 15 minutes.
- Once the yam is soft, remove from the content.
- Let the meat and stockfish cook for a while until it turns out very soft.
- Place the yam in the mortar and mash gently or use a blender to blend it and set aside.
- Add some ground crayfish to the meat, more stock cube, and uziza seed and stir properly, you can add more water if the initial is dried up.
- Cut the mashed yam into small sizes and drop into the pot containing the meat to dissolve.
- After the yam has dissolved in the content, taste for seasoning and adjust if need be.
- Add the shredded uziza leaves sparingly and stir well to combine, leave the soup to simmer for few minutes on medium heat.
- Serve with pounded yam or fufu.