Entree: Nigeria – Calabar / Efik-Ibibio – Nsala Soup (White catfish and meat soup thickened with pounded yam and flavored with local seeds and utazi leaves)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 55 min

Additional 15 min

Total 1 hr 35 min

Ingredients

- 1.5 lb (680 g) fresh catfish, cleaned and cut into large pieces
- 1 lb (454 g) goat meat, bone-in, cut into bite-size pieces
- 12 oz (340 g) white yam, peeled and cut into chunks for pounding
- 1 medium onion, diced (about 5 oz / 140 g)
- 2–3 Scotch bonnet peppers, whole or lightly pierced (adjust to heat)
- 2 tbsp (14 g) ground crayfish
- 1 tsp (2 g) ground ehuru (calabash nutmeg) or 1/2 tsp (1 g) freshly grated if available
- 1 tsp (2 g) crushed uziza seeds (optional)
- 3 cups (710 ml) water or light beef stock
- 2 seasoning cubes (e.g., Maggi)
- Salt to taste
- 3–4 utazi leaves, thinly sliced (or substitute bitter leaf sparingly)
- 1 tbsp (15 ml) vegetable oil (optional, for sheen)

Instructions

1. In a large pot, combine goat meat, half the diced onion, one whole Scotch bonnet pepper, one seasoning cube, and 1 cup (240 ml) water. Bring to a boil, then reduce heat and simmer until the meat is tender, about 35–45 minutes. Skim any scum.
2. While the meat cooks, boil the yam chunks in 1 cup (240 ml) water until very soft, about 15–20 minutes. Drain and pound or blend into a smooth paste (pounded yam). Set aside.
3. When the goat meat is tender, remove and set aside the whole pepper and onion used in the stock. Add the remaining 2 cups (470 ml) water to the pot and bring to a gentle simmer.
4. Add the pounded yam a spoonful at a time to the simmering stock, stirring to dissolve and thicken to your preferred consistency. Continue simmering 5–8 minutes so the yam fully integrates.
5. Add the cleaned catfish pieces carefully to the pot together with the remaining diced onion, ground crayfish, ground ehuru, crushed uziza (if using), the second seasoning cube, and salt to taste. Simmer gently for 8–10 minutes until the catfish is cooked through but not falling apart.
6. Stir in the thinly sliced utazi leaves and the optional tablespoon of oil, adjust seasoning, and simmer 1–2 minutes. Remove from heat.
7. Serve Nsala hot with pounded yam, fufu, or boiled yam, ensuring pieces of catfish and goat are distributed in each bowl.