₦airaland Forum

Nne u Sabi cook joor

Name of the seasoning pls

gloryhomemaker:
Nsala soup is one soups that you can't get enough of. It's easy to prepare and yet so rich and very tasty.

Have you eaten Nsala soup before?

In this video, I showed detailed procedures of how to make Nsala soup with fresh chicken and fresh cat fish with Utazi leaves the Anambra style. You can alternate with any protein of your choice but it comes out better with fresh produce.

Ingredients:

Fresh hard Chicken
Fresh Cat Fish
Yam (fot thickening)
Pepper
Crayfish
Okpei
Utazi leaves
Uziza seeds
Uda seed
Salt
Seasoning



https://www.youtube.com/watch?v=CltMHqGhrnc

gloryhomemaker:
It sure tastes nice.

Thank you.

Are u married? If not, there is something I want to tell u

greypencils:
I know myself, I'll still add oil to the ofe Nsala when I cook it.

Chaiii

pocohantas:
As in ehn. They almost crucified you the other day for oil. Today o e is looking for oil inside nsala. Maybe you would serve him his own with stew.

The journey of my Nairaland life

Comradegood:
gloryhomemaker

You are right. It's well detailed in the video.
Thank you.
Apologies. I didn't watch the video. Your white looks like the one I used to eat in akwa ibom. It's finger delicious

Thank you so much.

Hanz1:
Are u married? If not, there is something I want to tell u

I dey husband house oooo with plenty children

moneyissweet:
Nne u Sabi cook joor

Name of the seasoning pls

Thank you so much.

I used Knorr beef seasoning.

gloryhomemaker:
I dey husband house oooo with plenty children

Ah... I'm late to d party. lol

You take me back to my days in Anambra. Ofe nsala, oha soup, ofe onugbu, ofe aku, anuofia, isi ewu, and nkwobi.

Bankowner:
You take me back to my days in Anambra. Ofe nsala, oha soup, ofe onugbu, ofe aku, anuofia, isi ewu, and nkwobi.

You enjoyed Anambra sha.

gloryhomemaker:
Nsala soup is one soups that you can't get enough of. It's easy to prepare and yet so rich and very tasty.

Have you eaten Nsala soup before?

In this video, I showed detailed procedures of how to make Nsala soup with fresh chicken and fresh cat fish with Utazi leaves the Anambra style. You can alternate with any protein of your choice but it comes out better with fresh produce.

Ingredients:

Fresh hard Chicken
Fresh Cat Fish
Yam (fot thickening)
Pepper
Crayfish
Okpei
Utazi leaves
Uziza seeds
Uda seed
Salt
Seasoning



https://www.youtube.com/watch?v=CltMHqGhrnc

Glory! This one wen you sabi cook, I just hope say you go sabi fcuck?

gloryhomemaker:
We have all gone to husband house

So not even anyone left by extension?

Madam you dey try o,your husband must be really proud of you.personaly I love my wife to be a well cooked person,must have passion for it, to be able to take care of me and the kids interms of good food.I will do everything within my power to always cherish and appreciate her all the time.God bless you ma'am

descarado:
Ofe nsala is not peppersoup.
Preparation and spices used are different.
You don't use uziza leave for any peppersoup.
You don't thicken peppersoup.
You don't use okpei for peppersoup.

Peppersoup must have Calabash nutmeg as the main ingredient.
Nsala don't use it.
It is actually called fisherman soup before it was modified. This is onitsha fisherman soup modified to into this.

“Onitsha fisherman soup? NO. It is native to the Igbos of the riverine areas of Niger Delta. Our brothers and sisters in Cross River and Akwa Ibom have it also as part of their soup.

Nsala soup is not pepper soup? Certainly it is a form of pepper soup. Without adequate pepper in it, the exactness of the taste is lost.

“Separation and spices used are different”. NO. It depends on how you choose to go about it with the ingredients you apply.

“You don’t use uziza leaves for pepper soup”. Who sats? Some people do. It tastes greatly.

“You don’t thicken pepper soup”. Yes and that’s the difference. That’s the reason Nsala is called white soup by some people; the yam in it.

“”It is actually called fishermen soup…”. Already stated to you that it is native to the riverine Igbos of the Niger delta.

Lastly, practically is different from what you read in the books. Your result from your cooking MUST be different from mine, even using the same materials. I have been eating Nsala and pepper soup most of my life and I know what they are.

Na my grandma show me the way from village.

Cheers.

yusufmurry:
So not even anyone left by extension?

No ooo. There are beautiful girls that can take care of you everywhere nah. Just open your eyes and mind

Rayklean:
Madam you dey try o,your husband must be really proud of you.personaly I love my wife to be a well cooked person,must have passion for it, to be able to take care of me and the kids interms of good food.I will do everything within my power to always cherish and appreciate her all the time.God bless you ma'am

Amen! God bless you too. Thank you so much.

Cantonese:
“Onitsha fisherman soup? NO. It is native to the Igbos of the riverine areas of Niger Delta. Our brothers and sisters in Cross River and Akwa Ibom have it also as part of their soup.

Nsala soup is not pepper soup? Certainly it is a form of pepper soup. Without adequate pepper in it, the exactness of the taste is lost.

“Separation and spices used are different”. NO. It depends on how you choose to go about it with the ingredients you apply.

“You don’t use uziza leaves for pepper soup”. Who sats? Some people do. It tastes greatly.

“You don’t thicken pepper soup”. Yes and that’s the difference. That’s the reason Nsala is called white soup by some people; the yam in it.

“”It is actually called fishermen soup…”. Already stated to you that it is native to the riverine Igbos of the Niger delta.

Lastly, practically is different from what you read in the books. Your result from your cooking MUST be different from mine, even using the same materials. I have been eating Nsala and pepper soup most of my life and I know what they are.

Na my grandma show me the way from village.

Cheers.

Thank you for the detailed explanation.

gloryhomemaker:
No ooo. There are beautiful girls that can take care of you everywhere nah. Just open your eyes and mind

Na scammers I dey meet ooh. Come to chop with no intent to add value

greypencils:
From the way I put my thoughts across, you would know that's not my intention. I am a very detribalized Nigerian and I have a lot of Igbos as friends and it has always been a source of banter between us. Why do Igbos have an aversion for oil? I am asking with a very church mind.

Almost all Igbo dishes are prepared with a touch of palm oil including snacks like Abacha. While I might not know the reason behind our people using fewer quantity when compared to Yorubas, we all can agree that fewer oil in food in healthier. If you compare how many dishes Yorubas add oil with those we do add oil, you'll see that Yorubas have fewer foods which they add oil. Most Yoruba dishes depend on the excess oil from their stew. Their soups except for Gbegiri and Efo riro, do not contain oil as a stand alone soup. Only Nsala is our soup without palm oil.
I once had this discussion with a Yoruba and his conclusion was that Yorubas have more palm oil than Igbos as the reason behind their generous usage of it. I countered him with points that shows other wise. Igbos indeed have more palm oil and use more palm oil in our variety of dishes. It's just that we don't put excess in any of our dishes just like we don't put excess pepper like Yorubas.
For me, I think it's all about palates and preference. Igbos eat Yams directly with oil, whereas I can't say for sure if Yorubas have such as a dish. All our soups have palm oil infact, Ofe akwu is a soup whose base in purely a palm fruit derivative. Yorubas have no such soup. I guess the Yoruba palate accepts excess palm oil while ours don't. We are contented with the aroma and colour it offers without bothering about it's excessive taste.
As for the peppers, I see it as punishment when you tear up eating your food and still suffer to excrete it. Igbos won't accept such.
Another difference is the preference of Igbos for more harder food when compared to Yorubas who prefer softer ones. Like I said earlier, it is preference and palate.
In conclusion, it is best left to this. To each his own.

gloryhomemaker:
A trial might convince you.

I did twice on two occasions and almost puked!!!

I quickly dashed down, imagine from top floor of those high festac town houses,to buy Tom Tom
Same happens whenever I try sardine and geisha straight from the can!!

Cantonese:
“Onitsha fisherman soup? NO. It is native to the Igbos of the riverine areas of Niger Delta. Our brothers and sisters in Cross River and Akwa Ibom have it also as part of their soup.

Nsala soup is not pepper soup? Certainly it is a form of pepper soup. Without adequate pepper in it, the exactness of the taste is lost.

“Separation and spices used are different”. NO. It depends on how you choose to go about it with the ingredients you apply.

“You don’t use uziza leaves for pepper soup”. Who sats? Some people do. It tastes greatly.

“You don’t thicken pepper soup”. Yes and that’s the difference. That’s the reason Nsala is called white soup by some people; the yam in it.

“”It is actually called fishermen soup…”. Already stated to you that it is native to the riverine Igbos of the Niger delta.

Lastly, practically is different from what you read in the books. Your result from your cooking MUST be different from mine, even using the same materials. I have been eating Nsala and pepper soup most of my life and I know what they are.

Na my grandma show me the way from village.

Cheers.

There are different types of fisherman soup all over the world.
This one my dear is ofe onitsha. Argue with history not me. Originally, proteins from the water is used but as time goes on modified to other proteins cos of scarcity of sea food in igboland as the soup become popular. Its used to eat corn flour not pounded yam.

Before you lecture me, I know about rivers and cross rivers fisherman soups.
Like I said, all over the world, they have fisherman soup.
No ofe nsala without uziza.
I have also had ofe nsala from ikwerre, no uziza. That is the watered down version.

Fejoku:
Almost all Igbo dishes are prepared with a touch of palm oil including snacks like Abacha. While I might not know the reason behind our people using fewer quantity when compared to Yorubas, we all can agree that fewer oil in food in healthier. If you compare how many dishes Yorubas add oil with those we do add oil, you'll see that Yorubas have fewer foods which they add oil. Most Yoruba dishes depend on the excess oil from their stew. Their soups except for Gbegiri and Efo riro, do not contain oil as a stand alone soup. Only Nsala is our soup without palm oil.
I once had this discussion with a Yoruba and his conclusion was that Yorubas have more palm oil than Igbos as the reason behind their generous usage of it. I countered him with points that shows other wise. Igbos indeed have more palm oil and use more palm oil in our variety of dishes. It's just that we don't put excess in any of our dishes just like we don't put excess pepper like Yorubas.
For me, I think it's all about palates and preference. Igbos eat Yams directly with oil, whereas I can't say for sure if Yorubas have such as a dish. All our soups have palm oil infact, Ofe akwu is a soup whose base in purely a palm fruit derivative. Yorubas have no such soup. I guess the Yoruba palate accepts excess palm oil while ours don't. We are contented with the aroma and colour it offers without bothering about it's excessive taste.
As for the peppers, I see it as punishment when you tear up eating your food and still suffer to excrete it. Igbos won't accept such.
Another difference is the preference of Igbos for more harder food when compared to Yorubas who prefer softer ones. Like I said earlier, it is preference and palate.
In conclusion, it is best left to this. To each his own.

You are indeed a scholar. Thank you for your intelligent insights. To each his own indeed.

descarado:
There are different types of fisherman soup all over the world.
This one my dear is ofe onitsha. Argue with history not me. Originally, proteins from the water is used but as time goes on modified to other proteins cos of scarcity of sea food in igboland as the soup become popular. Its used to eat corn flour not pounded yam.

Before you lecture me, I know about rivers and cross rivers fisherman soups.
Like I said, all over the world, they have fisherman soup.
No ofe nsala without uziza.
I have also had ofe nsala from ikwerre, no uziza. That is the watered down version.

There's mkpuru Uziza in this Nsala soup.

I don't think everyone must use same exact ingredients to cook every soup each time. There is room for modifications and adjustment.
But if you still insist that it's not Nsala soup I made. It's up to you then.

yusufmurry:
Na scammers I dey meet ooh. Come to chop with no intent to add value

It is well with you.

Fejoku:
Almost all Igbo dishes are prepared with a touch of palm oil including snacks like Abacha. While I might not know the reason behind our people using fewer quantity when compared to Yorubas, we all can agree that fewer oil in food in healthier. If you compare how many dishes Yorubas add oil with those we do add oil, you'll see that Yorubas have fewer foods which they add oil. Most Yoruba dishes depend on the excess oil from their stew. Their soups except for Gbegiri and Efo riro, do not contain oil as a stand alone soup. Only Nsala is our soup without palm oil.
I once had this discussion with a Yoruba and his conclusion was that Yorubas have more palm oil than Igbos as the reason behind their generous usage of it. I countered him with points that shows other wise. Igbos indeed have more palm oil and use more palm oil in our variety of dishes. It's just that we don't put excess in any of our dishes just like we don't put excess pepper like Yorubas.
For me, I think it's all about palates and preference. Igbos eat Yams directly with oil, whereas I can't say for sure if Yorubas have such as a dish. All our soups have palm oil infact, Ofe akwu is a soup whose base in purely a palm fruit derivative. Yorubas have no such soup. I guess the Yoruba palate accepts excess palm oil while ours don't. We are contented with the aroma and colour it offers without bothering about it's excessive taste.
As for the peppers, I see it as punishment when you tear up eating your food and still suffer to excrete it. Igbos won't accept such.
Another difference is the preference of Igbos for more harder food when compared to Yorubas who prefer softer ones. Like I said earlier, it is preference and palate.
In conclusion, it is best left to this. To each his own.

Thank you for your in-depth explanation. I have been curious for a long time and I told myself I was going to put the question out there. I don't know why we Yorubas like oil but we are used to it already. I am used to it. It's true cholesterol is unhealthy but we don't really take cognisance of this. We still live long you know. About the pepper issue, I don't know how to address that one. The pepper soup Igbos call pepper soup has no pepper na. Eat Yoruba pepper soup ehn, you self no fit. I guess that's what make our individual cultures unique. I'll try my palate with Nsala. But I know myself, I will still at least a little groundnut oil while cooking.

gloryhomemaker:
Nsala soup is one soups that you can't get enough of. It's easy to prepare and yet so rich and very tasty.

Have you eaten Nsala soup before?

In this video, I showed detailed procedures of how to make Nsala soup with fresh chicken and fresh cat fish with Utazi leaves the Anambra style. You can alternate with any protein of your choice but it comes out better with fresh produce.

Ingredients:

Fresh hard Chicken
Fresh Cat Fish
Yam (fot thickening)
Pepper
Crayfish
Okpei
Utazi leaves
Uziza seeds
Uda seed
Salt
Seasoning



https://www.youtube.com/watch?v=CltMHqGhrnc

I've been seeing your post here on nairaland, and it's all about preparing food. Pls is cooking your profession

gloryhomemaker:
I have always used Okpei for Nsala instead of Ogiri Igbo.

We usually use Ogiri Igbo for Ofe Ora and Ofe Onugbu.

But I will explore Ogiri Igbo in Nsala to know the difference for myself.

please don't forget to give us the testimony

gloryhomemaker:
I have always used Okpei for Nsala instead of Ogiri Igbo.

We usually use Ogiri Igbo for Ofe Ora and Ofe Onugbu.

But I will explore Ogiri Igbo in Nsala to know the difference for myself.

please don't forget to give us the testimony

Justiceleague1:
I did twice on two occasions and almost puked!!!

I quickly dashed down, imagine from top floor of those high festac town houses,to buy Tom Tom
Same happens whenever I try sardine and geisha straight from the can!!

Sorry about that.

achimendy:
I've been seeing your post here on nairaland, and it's all about preparing food. Pls is cooking your profession

Am a work from home wife and mother, so i document some of my home duties.

Its not only cooking i do. I do plumbing, electricals, etc
Lets just say i enjoy hand work more.

Thank you.

pashiano:
please don't forget to give us the testimony please don't forget to give us the testimony

Sure i will.

gloryhomemaker:
Sorry about that.

Thanks..truth is,it taste great but my nose and mind spoils the show for me....
I remember some time long ago,i was home in Benin then and my eldest sister made a nice egusi but she made it with groundnut oil,so it wasn't red,like my mom used to prepare it all the years we grew up with her and the next thing,I abadoned the food........and I entered wahala with my sister o

Well have a great week

Justiceleague1:
Thanks..truth is,it taste great but my nose and mind spoils the show for me....
I remember some time long ago,i was home in Benin then and my eldest sister made a nice egusi but she made it with groundnut oil,so it wasn't red,like my mom used to prepare it all the years we grew up with her and the next thing,I abadoned the food........and I entered wahala with my sister o

Well have a great week

Most times, the lifestyle of our formative years is always with us.

Have a great week ahead too.