COOKING WHITE SOUP (NSALA SOUP).

White soup popularly known as NSALA, is native soup of the South East and South-South Nigeria. The soup in most cases is prepared for mothers that just put to bed. Reason being that the ingredients used in preparing the food are of medicinal value in bringing to shape the internal and external systems of the woman.  Beside the use for  nursing mothers, it is also used by all who love it. I love it and I eat it often.

Ingredients:

Cat fish, utazi (crongromena ratifolia), raw white yam/yam powder/potato puree-thickner, chilli pepper, salt, ground crayfish, seasoning-3 magi cubes, ogiri (locust bean cake).

  

Preparation:

1. Cut the catfish into 1 inch thick cylindrical discs and remove the intestines. Place the 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 2mins and wash the fish with cold water. You should also wash off any slimy substance on the outer skin of the fish at this time.
2. 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.
3. 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 Direction:

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 almost done, add the crayfish, pepper and utazi leaves blend. Also add the yam paste in small lumps  and salt to taste.
3. Cover the pot and allow the contents to cook at high heat till all the yam paste has 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 nsala soup is ready to be served with Garri, semolina, amala, pounded yam or Pounded cassava(akpu or fufu).

Note: the nsala soup can also be prepared with chicken.

HOPE YOUR ARE NOT SALIVATING WHILE READING THIS POST. YOU CAN BE YOUR MASTER CHEFF!!!