INGREDIENTS 👇👇
*1 Cup Ground Crayfish
*2 Cubes Seasoning
*2 TBSP Ground Uziza Seeds
*1 Cup Uziza Leaves
*2 Mid-size Dried Fishes
*2.5 Kg Goat Meat
*2 TBSP Ground Pepper
*1 TBSP Salt
*1 Small Bulb Onion
*Kpomo (Optional)
*Pepper
*5-7 Mid-size Yam Cubes
*Utazi Leaves
PROCEDURE 👇👇
The first step, peel the yam cubes, wash and boil. After 10 minutes, drain the yam slices then pound till it is a smooth paste with a mortar and pestle. If you do not have a mortar and a pestle, you can put the boiled yam cubes in blender or food processors, add a little water, until it is a smooth paste. (You can use the water used to cook the yam).
The pounded yam serves as a thickener for the soup, once this is done, put it aside. Next thing to do is to wash the goat meat, and spice it onions, a seasoning cube, and salt. Leave to parboil for at least thirty minutes. While the beef is parboiling, wash the dried fish in a bowl.
While washing, remove the entrails to avoid eating the bile, which is bitter and unpleasant. After cleaning the fish, add it to the meat that is being parboiled.
After the proteins in the soup have been softened, the next thing to do is to add the quantity of water needed to make the soup.
While the stock (a combination of fish and meat and water) is boiling, add pepper and the thickener (Pounded yam). Ensure that the thickener melts into the stock water. This is to avoid lumps while eating the soup with swallow. After 10 minutes, add the ground Uziza seeds and leave to boil.
Wash the Utazi leaves; they should be in small quantity because they are bitter. Chop the Utazi leaves.
Add the ground crayfish and Utazi leaves, leave to boil for 2 minutes, then turn off the light.
Your Nsala soup is ready. You can eat it with garri or any choice of your swallow...
Enjoy 😋😋