Ingredients with Measurements:
- 1 large yam, peeled and cut into chunks
- 1 pound goat meat, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons ginger, grated
- 2 teaspoons crayfish, ground
- 1 teaspoon dried pepper flakes
- 1 teaspoon salt
- 4 cups water
- 2 cups spinach leaves, chopped
- 2 tablespoons palm oil
Special Equipment Needed:
- Large pot
- Blender or food processor
Step-by-Step Instructions:
1. In a large pot, add the goat meat, onion, garlic, ginger, crayfish, pepper flakes, salt, and water. Bring to a boil and then reduce heat to a simmer. Cover and cook for 1 hour or until the goat meat is tender.
2. Remove the goat meat from the pot and set aside. Using a blender or food processor, blend the remaining ingredients in the pot until smooth.
3. Return the goat meat to the pot and add the yam chunks. Bring to a boil and then reduce heat to a simmer. Cover and cook for 30 minutes or until the yam is tender.
4. Add the spinach leaves and palm oil to the pot. Stir and cook for an additional 5 minutes.
5. Serve hot with your favorite side dish.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 35 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 30g
Protein: 30g
Sodium: 600mg
Sugar: 5g
Substitutions for ingredients:
- Yam can be substituted with sweet potatoes or cassava
- Goat meat can be substituted with beef or chicken
- Palm oil can be substituted with vegetable oil
Variations:
- Add chopped tomatoes and bell peppers for a more colorful soup
- Use smoked fish instead of goat meat for a seafood version of the soup
- Add ground melon seeds (egusi) for a thicker and creamier soup
Tips and Tricks:
- To make the soup spicier, add more pepper flakes or fresh chili peppers
- If the soup is too thick, add more water or broth to thin it out
- For a richer flavor, roast the yam chunks before adding them to the soup
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation Ideas:
Serve the soup in a bowl with a sprinkle of chopped parsley or cilantro on top.
Garnishes:
- Chopped parsley or cilantro
- Sliced green onions
- Croutons
Pairings:
- White rice
- Fufu (a starchy West African dish)
- Plantains
Suggested Side Dishes:
- Steamed vegetables
- Grilled chicken
- Fried fish
Troubleshooting Advice:
- If the soup is too thin, add more yam chunks to thicken it up
- If the soup is too salty, add more water or broth to dilute it
Food Safety Advice:
- Make sure to cook the goat meat thoroughly to avoid any risk of foodborne illness
- Store leftover soup in the refrigerator within 2 hours of cooking
Food History:
Yam Nsala Soup is a traditional Nigerian soup that originated from the Igbo tribe. It is a hearty and flavorful soup that is often served during special occasions and celebrations.
Flavor Profiles:
The soup has a rich and savory flavor with a hint of spiciness from the pepper flakes. The yam adds a slightly sweet and earthy taste, while the spinach and palm oil provide a fresh and vibrant flavor.
Serving Suggestions:
Serve the soup as a main course for lunch or dinner. It is a filling and satisfying meal that can be enjoyed with your favorite side dish.
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Region: Nigerian