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Nsala or White Soup

Nsala soup or White Soup is a
tasty, fast and easy soup recipe
that has its origins in the riverine
areas of Nigeria.
Ingredients
Cat Fish
Utazi Leaves (crongromena
ratifolia)
Raw White Yam / Yam
Powder / Potato Puree -
Thickner
Chilli Pepper, Salt and Ground
Crayfish (to taste)
Seasoning – 3 cubes of
Maggi / Knorr and Ogiri Okpei
(Nigerian traditional
seasoning)
Before you cook Nsala Soup
Cut the catfish into 1 inch thick
cylindrical discs and remove the
intestines. Place in bowl. Pour hot
water on the fish to remove the
slimy substance on the outer
skin. Leave for 2 minutes and
wash the fish with cold water.
This process of pouring hot
water also toughens the fish so
that the pieces do not dissolve
while cooking the soup.
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.
Wash and cut the utazi leaves
into tiny shreds. Blend the chilli
pepper, the crayfish and the
shredded utazi leaves and set
aside. Utazi is bitter in taste and
only used for flavouring so one
or two leaves should be enough.
Cooking Directions
1. Place the catfish in a pot
and pour enough water to
cover the fish. Add the
seasoning and cook till
done. Feel free to add beef
and dry fish to this soup
recipe.
2. When the catfish is done,
add the crayfish, pepper
and utazi leaves blend. Also
add the yam paste in small
lumps and salt to taste.
Note: Catfish is
what makes Nsala
soup what it is,
giving it the unique
taste that it has,
therefore it cannot
be substituted with
any other kind of
fish.
3. Cover the pot and allow
the contents to cook at
high heat till all the yam
paste have dissolved. While
cooking, if you think that
the yam paste will make
the soup too thick, you
can remove some that are
yet to dissolve.
4. The Nigerian Nsala Soup is
ready to be served with
Amala, Eba (Garri), Yam
Foo Foo, Semolina etc.


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