Ofe Nsala soup is a traditional Igbo soup. Many people also call the dish White Soup because of the absence of Palm Oil, a common ingredient in other soups. It is usually prepared with catfish because of the authentic taste it provides.
Ingredients
Serves – 8 people
1 medium sized Cat Fish
5 small sized raw Yam cubes
2 teaspoons of Utazi leaves (chopped)
1 teaspoon of ground Crayfish
1 teaspoon of Iru (locust beans) – optional
2 medium chopped Onions
3 Scotch bonnet peppers (atarodo) – chopped
Seasoning cubes
Salt to taste
For a richer soup you can also add:
Dried fish
Stock fish
Chicken or Beef
Method
Step 1
If you want to add beef, chicken or stock fish or dried fish to your Nsala soup; season and cook the meat or dried fish , with onions, seasoning cube and salt to taste. Cook until done and set aside
Step 2
Peel, wash and boil the yam cubes until soft, then pound to a smooth paste, using a mortar and pestle. Set the yam paste aside for later use.
Step 3
Wash, cut and place the catfish into a pot, pour enough water to cover it, add chopped onions, seasoning cube and salt to taste. Cook for about 10-15 minutes or until the fish is almost done.
Step 4
Add the Chopped Pepper, Ground Crayfish and Iru.
Step 5
Also, add the Yam paste bit by bit and leave the soup to cook until the paste is completely dissolved and the fish is well done.
Step 6
Finally, add the Utazi leaves, taste for seasoning and simmer for 30 seconds.
Step 7
Serve hot with Garri, Semolina etc.
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