Nsala soup

Instructions

1. Cook the chicken in water with the onion and salt for 30 minutes.
2. Add the catfish, crayfish and crushed chillies, then continue cooking for 15 minutes.
3. Dissolve the yam flour in a little cold water, then pour it into the stock, stirring to thicken.
4. Add the crushed dawadawa, the shrimp powder and the stock, then simmer for 10 minutes over low heat.
5. Add the chopped okra leaves if using and cook for 5 minutes.
6. Adjust the seasoning with the pepper and salt, then serve hot with the foufou.