How to make authentic Nsala soup.

Ingredients

• 500 g Goat Meat (cut into bite‑size pieces; preferably with some fat for flavor)
• 100 g Stockfish (Dried Cod) Flakes (soaked in warm water for 15 min, then shredded)
• 100 g Dry Fish (e.g., dried catfish, broken into small pieces)
• 300 g White Yam (peeled, boiled until soft, then mashed or blended)
• 1 cup Ogi (Fermented Corn Pudding) (smooth, no lumps)
• 2 tbsp Crayfish (ground dry crayfish)
• 2 tbsp Pepper Soup Spice (Nsala Spice) (or substitute with pepper‑soup spice blend)
• 5 leaves Utazi Leaves (torn, adds bitter note)
• 5 leaves Uziza Leaves (torn, adds aromatic flavor)
• 2 cubes Seasoning Cubes (e.g., Maggi or Knorr)
• 1 tsp Salt (adjust to taste)
• ½ tsp Black Pepper (freshly ground)
• 2 L Water (room temperature)

Instructions

1. Prepare Ingredients

   Rinse the goat meat and cut into bite‑size pieces. Soak the stockfish in warm water for 15 minutes, then shred. Break the dry fish into small chunks. Peel, boil, and mash the yam until smooth; set aside. Measure out ogi, ground crayfish, seasoning cubes, salt, pepper, and spices.

   Time: PT10M

2. Start Cooking the Meat

   Place the goat meat in the large pot, add 1 L of water, seasoning cubes, salt, and black pepper. Bring to a boil over medium‑high heat, then reduce to a simmer.

   Time: PT5M

3. Partial Cook the Meat

   Let the meat simmer until it is about 50 % cooked (approximately 10 minutes). This ensures the meat stays tender when the fish is added later.

   Time: PT10M

4. Add Stockfish and Continue Cooking

   Stir in the shredded stockfish flakes and continue to simmer. Cook until the meat is about 80 % done (another 10 minutes).

   Time: PT10M

5. Incorporate Yam Thickener

   Gradually add the mashed yam to the pot, stirring continuously to avoid lumps. The soup will begin to thicken.

   Time: PT5M

6. Add Dry Fish, Ogi, and Adjust Seasoning

   Add the dry fish pieces, ogi, and a little extra water if needed to keep a soupy consistency. Stir well, then taste and adjust salt or seasoning cubes.

   Time: PT5M

7. Season with Nsala Spice and Crayfish

   Sprinkle the pepper‑soup (Nsala) spice and ground crayfish into the pot. Mix thoroughly, cover, and let the soup simmer gently for 5 minutes so the flavors meld.

   Time: PT5M

8. Finish with Bitter and Aromatic Leaves

   Add the torn Utazi leaves followed quickly by Uziza leaves. Stir and allow the leaves to wilt for 2 minutes. Taste once more and adjust seasoning if necessary.

   Time: PT2M

9. Serve

   Turn off the heat, ladle the hot Nsala soup into bowls, and serve immediately with fufu, pounded yam, or rice.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Goat Meat: Beef stew meat, Lamb
• Instead of Stockfish (Dried Cod) Flakes: Dried cod, Dried haddock
• Instead of Dry Fish: Smoked fish, Dried shrimp
• Instead of White Yam: Plantain (for thickening), Cassava
• Instead of Ogi (Fermented Corn Pudding): Rice flour slurry, Millet porridge
• Instead of Crayfish: Shrimp powder, Fish sauce (small amount)
• Instead of Pepper Soup Spice (Nsala Spice): Pepper soup spice blend
• Instead of Utazi Leaves: Bitter leaf (Gongronema), Dandelion greens (less bitter)
• Instead of Uziza Leaves: Pennyroyal, Basil (for aroma)
• Instead of Seasoning Cubes: Bouillon powder, Soy sauce (small amount)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper

Equipment Needed

• Large Pot
• Wooden Spoon
• Knife
• Cutting Board
• Mortar and Pestle (optional)
• Ladle

Critical Steps — Do Not Skip

• Cook goat meat only until 50 % done before adding fish to prevent over‑cooking.
• Use mashed yam as the sole thickener; avoid adding flour or cornstarch.
• Add Utazi and Uziza leaves at the very end to preserve their flavor and color.

Chef Tips from the Video

• Use fresh goat meat with a bit of marrow for richer broth.
• Authentic Nsala spice blends contain uda (Negro pepper) and uziza seeds; if unavailable, a good pepper‑soup blend works.
• For extra aroma, add a small piece of smoked turkey or chicken while simmering.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on low heat, adding a splash of water if it thickens too much.

Freezer: Freeze in freezer‑safe bags for up to 1 month. Thaw overnight in the fridge and reheat as above.

Room temperature: Do not store at room temperature; the soup is perishable.

Make-Ahead Tips

• Soak stockfish and dry fish the night before to reduce cooking time.
• Pre‑mash the yam and store it in the fridge for up to 24 hours.
• Measure out spices and leaves in small bowls for quick addition.

Frequently Asked Questions