Get all your ingredients ready.

Wash your meat, assorted, kanda, stockfish. After washing put in a pot, add desired water, then spice by adding salt, maggi and pepper (optional).

Allow meat to boil for 10 - 20 minutes.

Then wash your yellow pepper and onion, put in a small mortar, pound until it's smooth. Add mixture into boiling meat stock. Add crayfish, maggi, pepper soup spice.

Peel your yam into large chunks, wash, add to boiling meat stock, after 10-15 minutes, the yam ought to be soft.

Take out the yam then pound to a smooth texture before adding back into the meat stock.

Allow the yam paste to boil, after 15 minutes, your soup ought to be thick (not too thick). If not thick, add more yam then wait for it to dissolve fully.

Taste to know if you are to add more spices.

Take your Panla fish, remove bone, then wash with salt. Cut your uziza leaf, then wash. Wash and cut your red pepper.

Using the back of a table spoon, take little ogiri, then rub at the edge pot. After that, use your cooking spoon to turn thoroughly.

Lastly, add your fish, red pepper and uziza. Wait to boil for three minutes.

Your delicious Nsala soup is ready, serve preferably with pounded yam.