Nsala Soup Recipe

Prepare proteins

Rinse the fish and assorted beef pieces under cold water. If using stockfish, soak in warm water for 30 minutes until soft, then tear into bite-size pieces. Season the beef with one seasoning cube and a pinch of salt; set aside.

Cook meats

Place the seasoned beef and stockfish in a large pot. Add chopped onion, grated ginger, minced garlic, uda seeds (if using), and 4 cups of water. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 30–40 minutes until beef is tender. Skim foam occasionally.

Add fish and flavoring

Once the beef is nearly tender, add the fresh fish portions gently to the pot. Add blended pepper, the remaining seasoning cube, toasted ground crayfish (3 tbs), and palm oil (2 tbs). Stir carefully to avoid breaking the fish. Simmer gently for 8–10 minutes until fish is cooked through.

Finish soup base

Taste and adjust seasoning with salt and ground pepper. If the soup is too watery, remove some of the hot stock into a bowl and whisk in a few tablespoons of yam flour to make a slurry, then return slurry to pot and stir to thicken slightly. Simmer 3–5 minutes to incorporate flavors. Reserve some stock if you plan to adjust thickness later.

Add shredded utazi (or spinach/bitterleaf) and scent leaves to the pot. Stir gently to combine. Add the remaining 1 tbs of palm oil for color and aroma. Simmer for another 2–3 minutes—do not overcook the leaves to preserve texture and flavor.

Taste the soup and adjust seasoning with salt, ground crayfish (if desired), or extra pepper. For more thickness, mix a small amount of yam flour with warm water to form a smooth paste and stir into the simmering soup a little at a time until desired consistency is reached.

Pounded Yam (from flour)

Bring 2 cups of water to a rolling boil in a saucepan. Reduce heat to low. Gradually sprinkle 3 cups of pounded yam flour into the hot water while stirring vigorously with a wooden spoon or yam pounder to avoid lumps. Continue stirring and folding until the dough is smooth, stretchy, and free of lumps, about 3–5 minutes. Shape into balls and keep covered until serving.

Eba (from garri)

Boil approximately 2.5 cups of water. Place 3 cups garri in a bowl. Pour the boiling water over the garri gradually while stirring with a wooden spoon until it forms a stiff, smooth dough (add slightly more water if you prefer softer eba). Knead briefly with a wooden spoon or clean spatula, then shape into portions and cover.

Wheat fufu (instant)

Place 3 cups wheat fufu flour in a bowl. Add 2.5–3 cups hot water gradually while stirring until a smooth, elastic dough forms. Use a wooden spatula to work out lumps. Shape into balls and keep covered.

Ladle hot Nsala soup into bowls, place a portion of pounded yam/eba/wheat on a plate alongside. Break off a piece of the swallow, dip into the soup and enjoy. Garnish with extra scent leaves or a small sprinkle of ground crayfish if desired.