Rayz Kitchen

CLICK TO SEE FULL RECIPE OF NSALA SOUP

INGREDIENTS
Cat Fish: 4 one-inch thick pieces
Fresh or dry Utazi Leaves (Gongronema latifolium)
Thickener: Raw White Yam / Yam Powder / Potato Puree
dry chilli pepper
Salt (to taste)
Crayfish (a handful for 4 cuts of fish)
Seasoning – 1 stock cube (Maggi / Knorr)
Ogiri or Okpehe / Iru (Nigerian traditional seasoning)

Before you cook Nsala Soup

Cut the catfish into 1 inch thick cylindrical discs and remove the intestines. Place in bowl and pour very hot water on the fish. This process of pouring hot water on the fish toughens the skin of the fish so that the pieces do not disintegrate while cooking the soup. Leave for about 2 minutes and wash the fish with cold water. You should also wash off any slimy substance on the outer skin of the fish at this time.

Boil a few cubes of raw white yam. When soft, pound with a mortar and pestle till a smooth paste is formed, then set aside. You can substitute white yam with yam powder or potato puree for the thickening.

Wash and pound/blend the utazi leaves, the chilli pepper and the crayfish and set aside. Utazi is bitter in taste and only used for flavouring so one or two leaves should be enough especially when using the fresh leaves.


Cooking Directions

Place the catfish in a pot and pour enough water to cover the fish. Add the seasoning and cook till done. Feel free to add beef and dry fish to this soup recipe.

When the catfish is almost done, add the crayfish, pepper and utazi leaves blend. Also add the yam paste in small lumps and salt to taste.

Note: Catfish is what makes Nsala soup what it is, giving it the unique taste that it has so it is essential to this recipe. The only other fish that I have found to be close to Cat fish as regards to this recipe is Conger Eel.

Cover the pot and allow the contents to cook at high heat till all the yam paste have dissolved. While cooking, if you think that the yam paste will make the soup too thick, you can remove some that are yet to dissolve.

Serve with Eba (Garri), Semolina, Amala, Pounded Yam etc.

CLICK TO SEE FULL RECIPE OF COUSCOUS WITH CARROT SAUCE

INGREDIENTS
Chicken drum sticks....................6 medium size
Carrots (finely cubed).................1 cup
Onion.......................................1 bulb
Green Peas...............................1/2 cup
Garlic.......................................3 cloves
Lemon.....................................1 medium size
Ground Ginger..........................1/2 teaspoon
Green Pepper...........................2 medium size
Fresh Tomatoes.......................4 medium size
Fresh Pepper...........................4 medium size
Vegetable Oil...........................
Flour......................................3 tablespoon
Curry Powder...........................1 teaspoon
Rosemary(spice)......................1 teaspoon
Coarsely Ground Corn..............3 cups
Margarine...............................
Seasoning Cube.......................4
Water.....................................1 and half Liters
Salt........................................to taste

COOKING METHOD

THE CHICKEN

•Heat the oil and fry the onion till golden brown
•Crush garlic,2 seasoning cubes.salt,pepper,lemon juice,ginger and rosemary spice.
•Stir into the onion and cook for 10 minutes but stir at intervals.
•Season the Chicken with the cooked marinade(steps 1-3 above) and allow to stand for about 20 minutes.
•Heat the oil for a few minutes,remove the chicken from the marinade and fry until golden brown.
•Cut the rind (the tough outer layer of the lemon) into tiny shreds and add to the sauce with the remaining 2 seasoning cubes.

CARROT SAUCE
•Heat little oil or margarine in a sauce pan,add the flour to make a paste(roux) and fry for 2 minutes
•Add in the marinade(the sauce above that u used to garnish the chicken)
•Add the finely chopped Fresh tomatoes and Pepper and allow to fry for 5 minutes
•Add green pepper,green peas and carrot
•Allow to simmer for 5 minutes

COUSCOUS
•Soak the coarsely ground corn(couscous) for about 2 hours to aid softness.
•Sprinkle 1/2 cup of water on the couscous
•Mix thoroughly
•Add Margarine and salt
•Pour into a steamer and cook
•Stir and cook until the grains are soft and the water dries up.

SERVE COUSCOUS WITH CARROT SAUCE AND CHICKEN