A RECIPE FOR NSALA SOUP (WHITE SOUP)

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Welcome to My Woven Words! You are on your path to discovering how
to prepare a mouth-licking, palatable recipe… You can and will prepare a
sensational nsala soup (White soup) just by following simple steps.

Nsala
soup is one of the most delicious of all Nigerian soups,
there are lots of the foods in Nigeria but there are quite some of them
that kinda tastes better and more delicious.

Sometimes,
we like to eat a combination of two or more different soups in our home and
egusi blends perfectly with most of the soups in Nigeria, one of those soups
that can be blended with egusi is nsala soup (also called white soup).

The
image below is a combination of both white soup and pounded yam.

It
is one of the soups in Nigeria that is made without palm oil… the use of palm
oil is not very necessary. You can use plain beef or assorted.

It
is very popular in the south and eastern part of Nigeria, the efiks and igbos
are the top makers and consumers of this delicious soup. So if you are dating
or married to a man from the south or eastern part of Nigeria, you can try
giving him a meal of pounded yam and ofe nsala (as the Igbos call it) tonight.

Below
are the ingredients for making this delicious Nigerian soup, the ingredients
below would serve about five persons for three consecutive times. Soups in
Nigeria can be refrigerated for up to two weeks, most times it is better to
make lots of soups and then refrigerate the remainder.

INGREDIENTS FOR
NSALA SOUP (WHITE SOUP)

·
Yam
(six to eight slices…baby fist size)

·
Ground
crayfish (1 cup)

·
knorr
cubes (3 cubes)

·
Ground
uziza seeds (2 Teaspoons)

·
Uziza
Leaves

·
Dried
or smoked fish (two medium sizes)

·
Snails
(Optional)

·
Meat
of choice {I prefer Goat Meat} (2KG)

·
Utazi
leaves (optional)

·
Salt
and Pepper to taste.

·
Red
Ground Pepper to taste

It
would take about sixty to eighty minutes to prepare a delicious pot of nsala
soup; although, sometimes it goes a little above that… depending on your speed
and proficiency.

In
the image below, you find assorted meat, stock fish head, uziza seeds (top of
the white plate), uziza leaves, smoked fish and a cup of crayfish

HOW TO COOK NSALA
SOUP (WHITE SOUP)

§ You might wanna
start by peeling and boiling the yam, this should be pounded with a mortar and
pestle. Pounded yam serve as the thickener but can also be eaten with other
Nigerian soups.

§ Grind the
crayfish, uziza seeds, wash and slice the uziza seeds.

§ You should also go
ahead and wash the snail in case you are using them. Snails are quite expensive
in Nigeria so you can totally omit them. You can wash snails with alum to
remove the slimy fluid, although, you would be amazed to learn that there are
people in Nigeria that cooks’ snails with the slimy fluids, sometimes without
even removing the shell.

§ Parboil the assorted
meat with all the necessary ingredients, using two cubes of knorr, a pinch of
salt, half cup of sliced onions and half sachet of kitchen glory (beef seasoning).
You can also add few slice of goat meat.

§ Parboil the meat
for about twenty to forty minutes… until it is soft enough for consumption then
you can go ahead and add the hot-water-washed dry fish. This could be added
earlier if you are using a strong dry fish like mangala. Add about 3 cups
of cold or boiled water. The amount of water for nsala soup depends on the
ingredients/thickener available and the number of people that you are making
the soup for.

§ Boil the
combination for another ten to twenty minutes until they are both soft for
consumption then go ahead and add the ground crayfish, uziza seed and ground
red pepper (pleases taste before adding red pepper, the uziza seeds are also
very ‘pepperish’).

§ Taste your soup at
this time and add the remaining half of kitchen glory or a cube of knorr/salt
to improve the taste if it doesn’t taste nice yet.

§ You can go ahead
and add the pounded yam, you can add half and watch the soup for the next five
minutes, if it is not thick enough you can add a little more; add till it looks
as thick as you want it to be.

§ You can now go
ahead and add the sliced uziza and utazi leaves. The utazi should be used
sparingly for white soup; the reason is just to add a faint bitter taste.

§ Allow for the next
few minutes and you can go ahead and serve your delicious ofe nsala with pounded
yam, fufu or eba.

BELOW IS A VIDEO
OF HOW TO MAKE NSALA SOUP (WHITE SOUP), WATCH THE VIDEO

REFERENCE