Ofe nsala or ‘white soup’ is a mouthwatering specialty of the Igbo tribe in Nigeria, particularly those in the state of Anambra.
This delicious, freshly cooked fish soup is typically made with catfish. Afia Efere is the name of the White Soup that the Efik people use.
Ofe Nsala, unlike other traditional soups, is prepared without the use of palm oil, earning it the nickname “white soup. “Ofe Nsala should be thickened with pounded yam, but if you can’t find any, you can use achi, yam flour, or cocoyam.
Although Catfish and other types of fishes are traditionally used for Ofe Nsala, you can also add any other protein of tuue choice.
Ofe Nsala is the quickest and simplest Igbo soup to make, making it the soup of choice for special visitors who are so well-known to us that they drop by unexpectedly.
COOKING INGRIDIENTS
Catfish
White yam
Utazi leaves
Seasoning cubes
Ogiri okpei
Crayfish
Habanero pepper
Salt
COOKING DIRECTIONS
Boil hot water and pour on the pieces of fish to remove the slime on the fish as well as toughen them. You want to toughen the catfish so it does not scatter in the soup.
Quickly rinse off the slime with cool water and place the fish in the cooking pot.
Peel the yam and cut into medium pieces.
Chop the utazi and do a rough pound in a mortar with the pepper, ogiri okpei and crayfish.
Add the seasoning cubes to the pot of fish.
Add the pieces of yam.
Pour water to cover everything and start cooking.
When the yam is soft and moist, bring them out and place in a mortar.
Add the pounded crayfish, pepper, ogiri okpei and utazi into the pot of fish and continue cooking.
Pound the cooked yam in a mortar till smooth and stretchy.
Add the yam into the pot of Ofe Nsala in small lumps, cover and continue cooking.
Once the yam dissolves and thickens the soup, it is done.
If you achieve medium consistency before all the yam is dissolved, take out the undissolved yam because you do not want the Ofe Nsala to be too thick.
Add salt if necessary, stir very well and that’s it!
Serve with Eba, Semo or Fufu
