Nsala Soup (White Soup)

Peel yam nicely, dice into smaller sizes and rinse well, Rinse the goat meat and stockfish into a pot.

Add the blended pepper, onions, 2 stock cubes, salt, goat meat spice to the meat and place on heat to cook.

Add enough water to the meat and also add the peeled yams and cook for 20 minutes.

Pierce the yam with a fork to check if it is soft, once it is soft, remove from the content.

Let the goat meat cook for a while until it turns out very soft. Place the yam in the mortar and mash gently or use a blender to blend it and set aside.

Add some ground crayfish to the meat, more stock cube, and uziza seed and stir properly, you can add more water if the initial is dried up.

Cut the mashed yam into bite sizes and drop into the pot containing the meat to dissolve.

After the yam has dissolved in the content, taste for seasoning and adjust if need be.

Add the shredded utazi leaves sparingly and stir well to combine, leave the soup to simmer for few minutes on medium heat. Take the Nsala soup off heat and serve with soft-pounded yam.