Nsala Soup

Season catfish with salt, onion, pepper, and stock, then simmer gently until the fish is nearly cooked.

Boil yam cubes separately until soft, pound them to a smooth paste, and reserve for thickening.

Stir yam paste into the fish broth in small portions until the soup turns silky and lightly thick.

Add ground crayfish, calabash nutmeg, and uziza, then simmer briefly without breaking the fish.

Finish with shredded utazi leaves and serve hot with a swallow of choice.