HOW TO COOK NATIVE NSALA SOUP

Nsala soup is a native dish prepared by people in the eastern parts of Nigeria. It is made with Utazi leaves (Amaranth globe), yam and catfish. It is also one of the easiest soups to prepare.

INGREDIENTS

• 1 big Catfish
• 4-5 pieces of white yam cut into small sizes
• Utazi leaves (GANGRONEMA latifolium)
• 2 small seasoning cubes
• crayfish
• Habanero pepper (to taste)
• Salt 

MAKING YOUR NATIVE NSALA SOUP

• Wash your already cut-up Catfish. The sellers should do this to lessen the amount of work you do when you get home from the market.
•  Using cold water, wash off the blood and slime on the catfish, add hot water, leave for 1-2 minutes and rinse off again.
•  Grind the utazi using a mortar or blender, and add your pepper and crayfish.
•  Put your fish into a pot, add stock cubes, and cover to boil for about 5 minutes.
•  Put your yam into another pot and boil. When the yam is soft, take it out of the pot and into the mortar and pound it.
•  Add your yam to the pot. This serves as a thickener. Allow the yam to dissolve and leave to boil for another 5-10 minutes.
•  Food is served

You can serve Nsala soup with Pounded yam or fufu.  However, you can try other traditional dishes such as  Ogbono soup, Banga soup, Bitterleaf soup, Edikang Ikong Soup, Afang Soup, Efo Riro, and Semo.