OFE - NSALA

Recipe for four servings

REQUIREMENTS

-1½kg Chicken or goat meat
- 1 large Fresh fish or smoked fish
- 1 medium slice Yam
- 2 tablespoons Crayfish (ground)
- 1 teaspoon Ehuru
- ½ teaspoon Uziza seeds (ground)
- 1 tablespoon Dry pepper (ground)
- 2 Maggi cubes
- 1 litre Water
- Salt To taste



What you do

Season the goat meat or the chicken with onion, pepper and one maggi cube and steam till the juice dries up.Add the water and continue cooking for another 20 minutes.

Peel the yam and cut into small pieces, then add to the boiling stock. Allow to cook for about 15 minutes.Remove the yam and pound to soft resilient dough and set aside.

Add the crayfish, pepper, Ehuru, ground uziza seeds and the remaining Maggi cube to the pot. Cut the yam dough into small balls and add to the soup to thicken the consistency.

Season and steam the fresh fish and set aside..

Add the fish and stir.Reduce the heat and simmer for about 5 -10 minutes.

Add salt to taste and serve with pounded yam.

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