Nigerian White soup, known as Ofe Nsala by the Igbos and Afia Efere by the Calabar people, is a very popular and delicious soup in Eastern Nigeria.
Why is it called white soup? The unique feature of this soup is that you do not cook it with palm oil. Ofe Nsala is one of the easiest and fastest soups to prepare. The ingredients you also need are not a lot. The major components of this soup are yam and catfish.
The proper thickener used for Ofe Nsala is pounded yam, but if you can’t source fresh yam, you can use Achi, yam flour, or Cocoyam.
If you’re thinking of using Cocoyam, do remember Cocoyam has a slimy consistency, and this will affect the consistency of your soup. Also, if you have problems sourcing Utazi or Uziza, you can do without them. I couldn’t get the fresh leaves, had to settle for dried ones.
Ofe Nsala soup is from the Eastern part of Nigeria and it is extremely easy to make. Some people prefer the Ofe Nsala with fresh catfish, but others like it with goat meat. You can use plain beef or assorted meat for this soup. You can do chicken, beef, etc., but it may not be as flavorful as the goat or fresh fish Nsala.
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Now, you need to find Utazi leaves, the new bae😍 in my pot of soups.
Ofe Nsala - White Soup is a mouth-watering delicacy peculiar to the Igbo tribe of Nigeria, especially the people of Anambra state. It is a very rich fresh fish soup, traditionally made with Catfish.
Ofe nsala is a bit similar to the Efik soup called Afia Efere, but the extra condiments make it different from Nsala.
Ingredients for Nsala Soup (White Soup)
Here are the ingredients you need to cook Nsala soup with goat meat:
- 2.5 Kg Goat Meat
- One medium-sized catfish
- 5-7 Mid-size Yam Cubes
- 1 Cup Ground Crayfish
- 2 TBSP Ground Uziza Seeds
- 1 Cup Uziza Leaves
- A handful of Utazi leaves
- 2 Mid-size Dried Fishes
- 2 TBSP Ground Pepper
- 1 TBSP Salt
- 1 Small Bulb Onion
- 1 teaspoon of Ogiri
- Quarter teaspoon of Ehuru
- Pepper
- Two teaspoons of ground pepper
- 2 Cubes Seasoning
- Three seasoning cubes
You need about 1KG of pounded yam.
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Combine crayfish, uziza seeds, dawadawa, and blend to a powder.
Ofe Nsala (White Soup) Preparation:
Here's how to prepare this delicious soup:
- Prepare the thickener: Peel the yam cubes, wash and boil. After 10 minutes, drain the yam slices then pound till it is a smooth paste with a mortar and pestle. If you do not have a mortar and a pestle, you can put the boiled yam cubes in blender or food processors, and add a little water, until it is a smooth paste. You can use the water used to cook the yam. Set the pounded yam aside for later. If using yam powder, add hot water to yam flour and turn till it forms a smooth paste then set aside.
- Season the meat: Season goat meat with onion, seasoning cube, salt and cook till it is soft. I like it almost fall-off-the-bone. Parboil the meat for about 7 minutes… until it is soft enough for consumption then you can go ahead and add the hot-water-washed dry fish.
- Prepare the fish: Remove the entrails of the dried fish, wash with hot water, and season with salt, a spice cube and half part of the small onion bulb (diced). Cook it until it is soft, then set aside. For the catfish, it is advisable to get it de-enthralled at the shop if you do not know how to do it properly. Place the cleaned-out catfish in a pot, pour enough water to cover the fish, add the remaining chopped onions, seasoning cube, and salt. Cook for 10-15 minutes.
- Place a pot on a hob on medium heat, add the Stockfish, or tough meats if you’re using any and water to cover. My Stockfish was really tough so I’m starting with this. Add 1 Knorr cube, 1 tablespoon ground pepper and the crayfish and salt to taste. If you’re using fresh yellow Atarodo, blend coarsely and add.
- Combine ingredients: In a pot, add 3 cups of water then add the stock fish and smoked fish fillet. Add about 3 cups of water. Bring to boil, you want the meat and fish soft and easy to chew. Then add the crayfish, uziza seed blend. The pepper should be followed after tasting.
- Add spices: Add ground pepper, crayfish, stock cubes, uziza seeds, pepper soup spice and ogiri. Cover the pot and let it cook for 10 minutes.
- Thicken the soup: Add the yam paste in small lumps, cover, and let it cook for 5 or till the yam dissolves. Now add the yam paste back into the soup. You can add half and watch the soup for the next five minutes if it is not thick enough you can add a little more; I just don’t like the soup to be very thick.
- Add fish: Now, add the fresh fish and cleaned smoked fish. Take the fresh fish out afterwards, you may wish to shred your cooked Stockfish at this time and add back into the broth, I just prefer mine left in wholely.
- Add the thickener: Now, add the pounded yam or your referred thickener. If you’re using Achi, mix with water before adding, this is to prevent your soup from being lumpy. Let it dissolve and thicken. Add the yam paste bit by bit so that they can dissolve without turning into lumps. Leave to simmer for a short while.
- Final touches: You can now go ahead and add the sliced uziza and utazi leaves. Be careful when adding Utazi as its quite bitter, too much will make your soup really bitter and inedible. Wash the Utazi leaves and chop into small bits. Finally, sprinkle the chopped leaves, add salt and the last seasoning cube.
- You can taste your soup. You can add an extra seasoning cube or more salt to taste Introduce the pounded yam in small portions.
Your Nsala soup is ready to be eaten. You can either eat it with semolina or fufu.
Here is a simple video for making the popular white soup, although we are gonna come out with a better video soon.
How to make OFE NSALA // White soup
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