Nsala soup or White Soup as it is popularly called is a tasty, fast and easy to prepare soup. It has its origins in the riverine areas of Nigeria.

Nsala Soup is also 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

Cat Fish: 4 one-inch thick pieces

Dried cat fish

Fresh or dry Utazi Leaves (Gongronema latifolium)

Thickener: Raw White Yam / Yam Powder / Potato Puree

Habanero peppers: to taste

Salt (to taste)

1 handful crayfish

1 stock cube (Maggi / Knorr)

1 Ogiri Okpei (Nigerian traditional seasoning)

 

Note: When using yam powder as thickener, mix the powder with hot water first to make a thick smooth paste (as if you are making pounded yam) before adding it to the soup. Adding the powder directly into the soup will make the soup mushy and you may end up with lumps.

Before you cook Nsala Soup

  1. Cut the catfish into 1 inch thick cylindrical discs and remove the intestines. Place in bowl and pour very hot water on the fish. This process of pouring hot water on the fish toughens the skin of the fish so that the pieces do not disintegrate while cooking the soup. Leave for about 2 minutes and wash the fish with cold water. This process also affords you the opportunity to wash off any slimy substance on the outer skin of the fish.
  2. Properly wash and clean dried cat fish.
  3. 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.
  4. Wash and pound/blend the utazi leaves, the chilli pepper and the crayfish and set aside. Utazi is bitter in taste and only used for flavoring so one or two leaves should be enough especially when using the fresh leaves.

Cooking Directions

Place the dried catfish in the pot and pour enough water to cover the fish, add seasoning and allow to boil for 10 minutes. Put the catfish into boiling add the seasoning and yam paste/lump and cook till 12-14 minutes. Add the crayfish, salt, pepper and blended/pounded utazi leaves. Cover the pot and allow the contents to cook at high heat till all the yam paste has dissolved.

And it’s ready to be served

The Nigerian Nsala Soup is can be served with Eba (Garri), Semolina, Amala, Pounded Yam etc.

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