Sunday 9 July 2017

Cooks Corner

                                                                 Nsala Soup
One medium sized cat fish
5 small sized raw yam cubes/yam powder
2 tablespoonful chopped utazi leaves
1 tablespoonful ground crayfish
1 teaspoonful locust beans
Chopped onions
Chili pepper
1-2 knorr cubes

How To Prepare
1. Cook the meat or dried fish with onions, knorr cube and salt to taste. Cook until done and set aside.

2. Peel the yam cubes and boil until soft. Then pound to a smooth paste, using a mortar and pestle. If it is yam powder, boil some hot water, add the powder and stir continuously until you get a smooth paste.

3. Place the catfish into a pot. Pour enough water to cover it, add the chopped onions, knorr cube and salt to taste.

4. Cook for about 10-15 minutes.

5. Add the pepper, crayfish and iru.

6. Add the yam paste bit by bit and leave the soup to cook until the paste is completely dissolved and the fish is well done.

7. Add the utazi leaves, taste for salt and simmer for 30 minutes.



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