I’m Imomosi, a food lover and food curator. My taste buds are ever ready and still in business for whole new recipes. As a Niger Delta babe, I love and cherish my succulent semolina with my favourite white soup (Nsala soup) prepared with chicken any day, anytime and anywhere as my lunch or dinner.
Let me take you back in the day a bit. I grew up practically loving “swallow” solid food because I find it hard to chew as a child at some point. So that led to my love for semo and white soup and guess what? I still do.
I remember my mom recently reminded me of how I don’t sleep without eating swallow; isn’t that funny? Okay, white soup may not be a regular soup affordable for all but I strongly believe it’s not that bad and anyone and everyone can actually make the soup and have a good meal as well.
Yam (small portion)
Otazi-seed (black-pepper seed)
Pepper (cameroun pepper)
Bitter-leaf (small portion)
Cooking seasoning (knorr or maggi)
Season and boil your beef, chicken, cow-leg.
Boil yam and pound it then put it in a bowl.
After they are done, put them all in one pot with meat stock preferably.
Let all boil together with meat stock.
Add tock fish and dry fish and allow to steam.
Add pepper, pounded otazi seed and cray-fish then let it steam together.
Add cooking seasoning if need be.
Add pounded yam and stir. Ensure you use your cooking spoon to make the pounded yam dissolve.
Add bitter leaf to it and allow to steam well.
Bring down and serve with poundo yam or semolina.
NB: Otazi seed is far more important than the pepper because its a kind of pepper too but it gives the soup a special taste and feeling.