Ingredients with Measurements:
- 500g of fresh prawns, peeled and deveined
- 2 cups of chicken stock
- 1 cup of water
- 2 tablespoons of crayfish
- 2 tablespoons of ground pepper
- 2 tablespoons of ground uziza seeds
- 2 tablespoons of ground utazi leaves
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- Salt to taste
- 2 tablespoons of palm oil
Special equipment needed:
- Mortar and pestle
1. In a mortar, grind the crayfish and set aside.
2. In a blender, blend the onion, garlic, and ginger until smooth.
3. In a pot, heat the palm oil and sauté the blended onion, garlic, and ginger for 2 minutes.
4. Add the chicken stock and water to the pot and bring to a boil.
5. Add the ground crayfish, ground pepper, and salt to taste.
6. Reduce the heat and let it simmer for 5 minutes.
7. Add the prawns to the pot and let it cook for 5 minutes.
8. Add the ground uziza seeds and utazi leaves to the pot and let it simmer for 2 minutes.
9. Serve hot.
Preparation time: 15 minutes
Cooking time: 15 minutes
Substitutions for ingredients:
- Chicken stock can be substituted with vegetable stock or fish stock.
- Palm oil can be substituted with vegetable oil or olive oil.
- Uziza seeds can be substituted with black pepper.
- Instead of prawns, you can use fish or chicken.
- You can add vegetables such as spinach or kale to the soup.
Tips and tricks:
- To make the soup spicier, add more ground pepper.
- To make the soup thicker, add more crayfish.
- To make the soup thinner, add more water.
- Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat the soup in a pot over medium heat until it is hot.
- Serve the soup in a bowl with a garnish of fresh herbs.
- Fresh herbs such as parsley or cilantro.
- Serve the soup with white rice or yam.
Suggested side dishes:
- Fried plantains or roasted sweet potatoes.
- If the soup is too spicy, add more chicken stock or water to dilute the spiciness.
- If the soup is too thin, add more crayfish to thicken it.
Food safety advice:
- Make sure the prawns are fresh and properly cleaned before cooking.
- Nsala soup is a traditional soup from the Igbo tribe in Nigeria.
- The soup has a spicy and savory flavor with a hint of bitterness from the utazi leaves.
- Serve the soup as a main dish for lunch or dinner.
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