Nigerian White Soup (Ofe Nsala)
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
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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
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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.
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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.
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Dry mill your spices (ehuru, uda, uziza, rodo), Sieve the spices after grinding to remove any chunk spice.
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Chop the iru/locust beans (or pound it), then add to the fish with the spices and pepper.
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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.
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Add the utazi/parsley I used both, so I added both. Check the seasoning and readjust if necessary.
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Serve
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Enjoy!
