Nsala soup is indigenous to Nigeria’s eastern region, especially the people of Anambra State, Nigeria. It’s one of the easiest sous to make or even attempt for the first time. Small bits of yam and utazi leaves are used to make ofe nsala. The catfish is a key component of Nsala Soup, giving it a distinct flavor.

INGREDIENTS
1 big Catfish
8 small pieces white yam
2 small seasoning cubes
small piece of ogiri okpei
A handful crayfish
5 utazi leaves
habanero pepper (to taste)
salt (if necessary)
INSTRUCTIONS
Add the seasoning cubes (crushed) to the pot of fish.
When the yam is soft and moist, bring them out and place in a mortar.
Add the pieces of yam.Pour water to cover everything and start cooking.
Add the pounded crayfish, pepper, ogiri okpei and utazi into the pot of fish and continue cooking.
Pound the cooked yam in a mortar till smooth and stretchy.
Add the yam into the pot of Ofe Nsala in small lumps, cover and continue cooking.
Once the yam dissolves and thickens the soup, it is done.
If you achieve medium consistency before all the yam is dissolved, take out the undissolved yam because you do not want the Ofe Nsala to be too thick.
Add salt if necessary, stir very well and that’s it!
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