How to make Nsala Soup
Nsala soup is one of the exotic delicacies in Nigeria. It is native to the Southeastern part of the country; especially the Anambra people. Nsala soup, popularly referred to as White soup, is usually served at weddings and other high-profile social occasions. Preparing Nsala soup is very expensive. This is because the soup requires a lot of ingredients. Little wonder why people often say that Nsala soup is not a delicacy for the poor. The soup has a spicy taste and it is really easy to prepare
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- 6-8 pieces of chicken (washed)
- 1 catfish
- A bunch of Utazi leaves (Fresh/dry)
- Soup Thickener: Raw white yam/ Yam powder/Potato puree/ cocoyam
- Salt to taste
- 4 pieces of fresh tatashe (Habanero pepper)
- I cooking spoon of ground crayfish
- Seasoning powder
- 1 wrap of Ogiri
- First, cut the catfish into large cylindrical-like pieces. Carefully remove all the intestines of the fish. Place the pieces of fish in a medium-sized bowl. Pour very hot water on the fish. The hot water will toughen the skin of the fish and prevent it from disintegrating while cooking.
- Leave the fish in hot water for above 2 minutes. After this time, wash the fish with cold water. Be sure to wash off any slime from the outer skin of the fish.
- Next, wash and boil the yam/cocoyam. When it is very soft, place it inside a pestle and pound until it forms a thick and consistent paste.
- Pound the utazi leaves together with the tatashe.
- Put the catfish and chicken inside a medium-sized pot. Pour enough water to cover the fish completely.
- Place the pot over medium heat and allow it to boil until both the fish and meat are done.
- Add the crayfish and pepper and utazi leaves.
- Add the yam or cocoyam paste to the soup in lumps.
- Leave the soup to boil until all the yam lumps dissolve completely.
Enjoy your delicious Nsala soup with eba, semolina or fufu. Some persons can eat it with rice or yam too.
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