Nsala Soup (White Soup)
Nsala soup is a pale, peppery Igbo soup from Nigeria, closely associated with Anambra state, and it gets its name white soup from the absence of palm oil. The flavor comes from bitter utazi and fragrant uziza, blended with ogili and fresh pepper. Here the soup is thickened with balls of pounded yam stirred into the pot, and it is served with more pounded yam alongside.
Instructions
Blend the utazi, uziza leaf, fresh pepper, crayfish if using, ogili, onion and tomato into a smooth paste.
Put the meat in a pot and cook it for about 10 minutes. Add the dry fish and keep cooking until the meat is tender.
Stir the blended paste into the meat, rinsing the blender with water and adding it to the pot. Use as much water as suits the amount of soup you want to make.
Add the yam pieces and cook them for about 10 minutes, until a knife goes in easily. Lift the yam out of the pot.
Pound the yam in a mortar until it is completely smooth and thick. Cut the pounded yam into small balls and drop them into the boiling soup.
Leave the pot uncovered and cook until the soup thickens slightly. Add the fresh fish if you are using it.
Taste, then adjust with salt and Maggi. Serve hot with pounded yam. Any meat you prefer will work.
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