CHRISTMAS MENU : COCONUT VEGETABLE FRIED RICE & SAUCE

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Enough of rice. Here's Ofe Nsala (white soup) for the Christmas

Nsala soup or White Soup is a tasty, fast and easy soup recipe that has its origins in the riverine areas of Nigeria.
How to Cook Nsala Soup [Video]
Nsala Soup is perfect for a cold rainy day due to its spicy taste. Because it is so easy to prepare, you can count on it to save the day when you run out on soup a few days before the big soup day ;)

Ingredients

• Cat Fish: 4 one-inch thick pieces
• Fresh or dry Utazi Leaves (Gongronema latifolium)
• Thickener: Raw White Yam / Yam Powder / Potato Puree
• Habanero peppers: to taste
• Salt (to taste)
• 1 handful crayfish
• 1 stock cube (Maggi / Knorr)
• 1 Ogiri Okpei (Nigerian traditional seasoning)

Alternative Ingredients for Nsala Soup

• You can use Conger Eel (Congrio in Spanish) instead of Cat fish. Buy the part towards the tail because the pieces you'll get from there are smaller and do not have large holes in them.
• When using yam powder as thickener, mix the powder with hot water first to make a thick smooth paste (as if you are making pounded yam) before adding it to the soup. Adding the powder directly into the soup will make the soup mushy and you may end up with lumps. Visit How to Cook Nigerian Soups with Flour as Thickener for details.
• In the absence of habanero pepper, you can use dry chilli pepper.
• Utazi leaves do not have any good alternative. If you don't have it, no worries because it only adds a slightly bitter flavour to the soup.

Before you cook Nsala Soup

1. Cut the catfish into 1 inch thick cylindrical discs and remove the intestines. Place in 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 about 2 minutes 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 flavouring so one or two leaves should be enough especially when using the fresh leaves.

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 almost 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 so it is essential to this recipe. The only other fish that I have found to be close to Cat fish as regards to this recipe is Conger Eel.
   

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.

The Nigerian Nsala Soup is ready to be served with Eba (Garri), Semolina, Amala, Pounded Yam etc.

SOURCE

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Zobo (Zoborodo) is a Nigerian beverage made from dried Roselle plant flowers. The drink is also known as Roselle drink and called Sorrel drink in the Carribean.

Zobo has a sour taste so it can clash with sugars. This why I prefer to keep my Zobo drink as natural as possible hence I use only natural ingredients when preparing the drink. You may add artificial flavours and sweeteners such as Nutri-C and sugar if you wish.
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Naija Delicacy: How to prepare delicious Bitterleaf soup (Ofe'onugbu)

To cook a very tasty meal one must pay lots of attention to, not just the ingredients, but the methods.  For instance, if a particular part of your cooking is over-done or under-cooked, it affects the final outcome. 

To start with, you'll need to ensure that all your required ingredients are available.

For a small pot of soup for a family of six, you'll require:

(1) 1\2 kilo of meat cow, goat, or chiken. 

(2)  Some freshly washed bitterleaf

(3)  1\4 kilo of pounded cocoayam

(4)  Pieces of stockfish (Okporoko) and some piece of dry fish (Mangala or catfish)  

(5) Palm oil

(6) Local Igbo (Ogili)\ 1wrap  

(7) Conventional spice (Knorr or Maggi)

(8) Ground crayfish 

(9) Salt

(10) Ground dry pepper

                  How to prepare 

Cut the meat to size, put in a moderate pot. 

Add some stockfish. 

Add water a little above meat level in pot. 

Add 2 cubes of Maggi or Knorr. 

Add salt to taste.  

Allow meat to cook till it's soft to taste.

  Note: The softer the meat the more delicious your soup will turn out as your spices would have permeated it properly.

Add your properly washed bitterleaf in the boiling pot of meat.

  Note: If you bought your bitterleaf pre-washed at the market, do spare some time to briefly boil and wash them again as they are not always thoroughly done by the sellers. 

Allow to cook for 10 minutes while the pot is left open. Do not cover pot. 

Add molds of your pounded cocoayam into the boiling pot. This acts as a thickener, be mindful not to add too much. 

Add 5 spoons of grounded crayfish. 

Stir soup intermittently

Add 2 spoons of pepper to wrap of Ogili and stir in a mortar. 

Add the paste to the cooking soup. 

Add some dry fish. 

Allow soup to cook until cocoayam mold completely dissolve. 

Stir and bring down

Enjoy.

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