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.
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
Salt to taste
For a richer soup you can also add:
Chicken or Beef
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
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.
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.
Add the Chopped Pepper, Ground Crayfish and Iru.
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.
Finally, add the Utazi leaves, taste for seasoning and simmer for 30 seconds.
Serve hot with Garri, Semolina etc.
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