Nigerian White Soup (Ofe Nsala)

Nigerian white soup (Ofe Nsala) is one of the Eastern Nigerian soup that I like to eat but I don’t usually have access to spices so immediately I got the spices I prepared it and just realized I haven’t shared the recipe yet. Like I mentioned earlier Nigerian White Soup (Ofe Nsala) is one of the common soups eaten by the people of the Eastern part of Nigeria but the other tribes do eat it too.

I like it because of the spices used in cooking it and it’s not difficult to make. It is mostly cooked with catfish but if you don’t like catfish you can substitute any other fresh fish although some people would say no catfish no Ofe nsala but I don’t box myself in one corner there are some people that don’t like catfish I don’t think that should stop them from enjoying white soup…lol.

You might want to try;

Ogbono Soup

Buka Stew Recipe

Kale Efo Riro (Nigerian Kale Soup)

Gbegiri Soup

Fisherman’s Soup

Banga Soup

Egusi Soup Without Oil (Melon Soup Without Oil)

Oil-less Okra With Spinach Soup

How To Cook Jute Leaves (Nigerian Ewedu Soup)

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Nigerian White Soup (Ofe Nsala)

Servings: 4 people

Ingredients

• 1 Fresh fish (cut into steak, gutted and cleaned)
• 2 Habanero/Rodo (adjust to your preference)
• 2 Slices Yam (cooked and pounded or potato/poundo)
• 1 Tablespoon Red pepper flaked/dry pepper
• 2 Tablespoons Ground crayfish
• ¼ Cup onion (chopped)
• 2-3 Tablespoons Ogiri/Iru (I used Iru; locust beans)
• 1/2 Teaspoon Uzazi seeds or leaves
• 1-1.5 Tablespoons Utazi leaves/fresh parsley (I used both)
• 3 Ehuru (calabash nutmeg seeds; about ½ teaspoon)
• 1/2 Teaspoon Uda seeds
• Seasoning powder/cubes
• Salt to taste

Instructions

1. Prepare the thickener: Peel the yam cut into chunks then boil until soft then pound; you can use a blender/food processor/food processor/mortar and pestle then set aside. Make sure your pounded yam is not too thick so it will dissolve easily. I usually store my yam in the freezer in case if you're wondering why the yam looks dry...lol

2. Cut the fish, remove the guts then clean. For easy cleaning, pour hot water over the fish for a few minutes about 5minutes is okay, remove and use like bread knife or blunt knife to scrape off the slime afterward rinse very cold water several times.
   

3. Place the catfish in a big pot and cover with water depending on big your pot starts with about 3 cups then add more if you need to afterward. Season with seasoning powder/cube, chopped onion, salt and cook for about 10 minutes (depending on how big is your fish) until it’s almost done.

   

4. Dry mill your spices (ehuru, uda, uziza, rodo), Sieve the spices after grinding to remove any chunk spice.

   

5. Chop the iru/locust beans (or pound it), then add to the fish with the spices and pepper.

   

6. Continue the cooking then throw in the thickener; pounded yam paste then shake so you don’t break the fish apart. Season with seasoning powder and salt, keep it in mind that you’ve added some seasoning to the fish before. Allow the thickener dissolves and the fish is fully cooked.

   
7. Add the utazi/parsley I used both, so I added both. Check the seasoning and readjust if necessary.
   

8. Serve

   

9. Enjoy!

   

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