FOODY CORNERS

CHAPTER 11: NSALA SOUP

• NSALA SOUP

Ofe Nsala is the second quickest and easiest Igbo Soup to prepare making it the choice soup for special guests who are so familiar to us that they pay us impromptu visits.

Ingredients:
 6-8 slices of yam
 2 tablespoon palm oil
 ground crayfish
 3 seasoning cubes
 1 teaspoon of Uziza seeds
 5 Uda seeds
 1 cup sliced Uziza leaves
 dried or smoked fish
 1.3/3lb chicken
 ogiri
 handful sliced Utazi leaves
 salt and pepper to taste

Preparation tips:
usually, Nsala soup is eaten with pounded yam, so cook the yam and set some pieces aside for thickening the soup. Pound or grind the ingredients.

Preparation:
1. Prepare your chicken and fish stock. Pour the washed chicken into a pot, debone the fish and ad into the pot and turn on the heat. Add the ingredients, salt, seasoning cubes and pepper.
2. When the chicken is ready, add the yam, palm oil, ground crayfish, Uziza seeds, Uda seeds and ogiri. Allow to cook. The yam will help in thickening the soup.
3. After a while, add the Uziza and Utazi leaves and stir. Leave to cook for a minute or two and tur off the heat.

Serving:
Serve with the pounded Yam or Garri, Fufu can go together with it as well.