Nsala Soup

Ingredients

• 700 g fresh catfish, chicken or goat meat
• 200 g yam, peeled and cubed
• 150 g dried fish, optional
• 100 g ground crayfish
• 4 yellow or red peppers
• 2 Scotch bonnet peppers
• 1 medium onion
• 2 seasoning cubes
• 1 teaspoon salt
• 1 teaspoon ground uziza or pepper
• 3 cups stock
• 1 handful utazi or scent leaves, shredded

How to make it

1. If using chicken or goat meat, cook it with onion, salt and seasoning cube until tender. For catfish, clean thoroughly with hot water and salt.
2. Boil yam until soft. Pound or mash part of it into a smooth paste and reserve the remaining pieces.
3. Blend peppers and onion and add to the stock. Simmer for 5 minutes.
4. Add crayfish, dried fish and protein. Simmer gently so the fish does not break apart.
5. Add mashed yam a spoonful at a time until the soup thickens naturally.
6. Return the yam pieces to the pot. Add pepper and shredded utazi or scent leaves.
7. Simmer for 5 minutes, taste and adjust seasoning. Serve with pounded yam, fufu or eba.