Entree: Nigeria – Igbo Southeast – Nsala Soup (Igbo white soup of catfish thickened with yam in a lightly spiced broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 20 min

Total 1 hr

Ingredients

- 1.5 lb (680 g) fresh catfish, cleaned and cut into 5–6 portions
- 1 lb (454 g) white yam (or 1 cup/240 g pounded yam flour prepared per package), peeled and cut into chunks for thickening
- 6 cups (1440 ml) water or light fish stock
- 1 medium onion, chopped (about 110 g)
- 1–2 scotch bonnet peppers, whole or lightly crushed (approx. 10–20 g)
- 2 tbsp (14 g) ground crayfish
- 1 tsp (2 g) ground calabash nutmeg (ehuru)
- 1/2 tsp (1 g) ground uziza seeds or 1/4 tsp (1 g) ground black pepper
- 2 seasoning cubes (approx. 8 g)
- 1 tsp (5 g) salt, or to taste
- 1/2 cup (15 g) utazi leaves or spinach, thinly sliced (substitute with spinach if unavailable)
- 1 tbsp (15 ml) palm oil (optional, for slight color and aroma)

Instructions

1. Boil the yam chunks in salted water until very soft (about 15–20 minutes). Reserve 1 cup (240 ml) of the cooking water, then mash the yam to a smooth, thick paste; set aside.
2. In a large pot, combine the water or fish stock, chopped onion, and scotch bonnet peppers and bring to a boil. Add the catfish portions and simmer gently until the fish is just cooked through, about 8–10 minutes. Carefully remove the fish and set aside, keeping the broth.
3. To the broth, add the ground crayfish, ground calabash nutmeg, ground uziza or black pepper, and seasoning cubes. Simmer 3–4 minutes to bloom the flavors, skimming any foam.
4. If using fresh mashed yam: stir small spoonfuls of the mashed yam into the simmering broth, whisking to incorporate until the soup reaches a slightly thick but fluid consistency. If using prepared pounded yam flour, mix per package with reserved water into a smooth paste and add little by little to thicken the soup to desired texture.
5. Return the catfish gently to the pot to warm through without breaking apart; simmer 2–3 minutes. Adjust salt to taste and add palm oil if using for a subtle sheen.
6. Stir in sliced utazi or spinach leaves, simmer 30–60 seconds more, then remove from heat and serve hot with fufu, pounded yam, or white rice.