Nsala soup is so popular among the south-eastern states in Nigeria. Often times, people call it “white soup” as it requires little or no oil for preparation. It is the best desired soup for pregnant women and nursing mothers because of its rich nutrients and spicy tastes that aid digestion in the body. Everybody enjoys it. Really amazing, isn’t?
Now watch as we show you how best to prepare this yummy soup.
Cooking ingredients for Nsala Soup
- Cat fish
- Maggi cubes
- Ogiri okpei (Castor seeds)
- Fresh pepper
- Crayfish
- Ụtazị leaves (Gangronema latifolium)
- Yam
- Ụda (Negro pepper) and
- Mkpụrụ Ụzịza (Piper guineense berries)
Steps in preparing Nsala soup
- Soak and wash the cat fish thoroughly, get 4 cubes of maggi and 3 bulbs of ogiri okpei (Castor seeds).
- Bring on fresh pepper (to taste), 3 spoonful of grounded crayfish and Mkpụrụ Ụzịza (Piper guineense berries).
- Peel the yam. Cook for few minutes. When the yam is done, pound it very well till a smooth paste is formed.
- Blend the fresh pepper, followed by mkpụrụ ụda (Negro pepper).
- Add 3 cups of water in a cooking pot and place to boil.
- Add 3 spoonful of grounded crayfish, ụda and ogiri okpei to the soup pot and allow for 5 minutes.
- Then add the cat fish head only.
- Bring on the yam paste as soup thickener.
- Add salt and pepper and allow for 10 minutes.
- Add the remaining fishes to the soup pot.
- Bring on the well sliced ụtazị leaves (Gangronema latifolium) and allow for 2 minutes.
Nsala Soup is ready!!! You can serve with Fufu. I believe you have now learnt the recipe for preparing this sumptuous meal. Give it a try anytime any day and you’d be glad you did. Thank you.
