How To Make Ofe Nsala – White Soup Recipe
White Soup Recipe: The famous and respected “Ofe Nsala”, popularly known as “White soup” is a special soup to the people of South Eastern Nigeria. It is a meal that you don’t just find. Although popular, it is eaten on either special occasions or as your money can afford. It is highly nutritious and healthy. It is widely known for its whitish color and the fact that it is prepared with chicken. The traditional making style involves using catfish, but you can use any protein of your choice. Are curious about how this meal is made? Let’s get into the nitty-gritty details.
— 8 -10 chicken pieces
— 2 cups shredded stock fish
— 2 cups shredded dry fish
— 1 tablespoon chopped fresh peppers (red & yellow)
— 1 teaspoon garlic paste
— 3 seasoning cubes
— 2 tablespoons crayfish powder
— 1 teaspoon ogiri Igbo
— Utazi & Uziza leaves
— 7-8 yam cubes
— 2-4 cups water
— Salt to taste.
HOW TO PREPARE:
Start by placing your already washed and clean chicken pieces into a clean cooking pan. Now, add your stock fish and your deboned smoked dry fish as well. Now, season it with some pepper. You can use the chopped yellow scotch bonnet peppers and the red ones too. You can add your seasoning cube powder and some grated garlic if you want. The garlic is very much optional. You should also add your salt and then, add some water. You can add as much water as you like, depending on the quantity of soup you’re making. Now, use a spoon to gently mix it around so that the ingredients can get around and combine evenly.
Before you cover the pot, add some yam cubes. The yam would act as the thickener. You can use any thickener of your choice. You can use yam or achi or cornflour. It depends on what you find tasteful and better. Now, cover the pot and bring it to a boil. Boil for about 5-8 minutes.
The yam should be soft by now. Scoop out the yams and place them into your blender. Before we start blending, let’s just add the native ingredients that make up the Ofe Nsala to the pot. First, you add your Ogiri Igbo. About one spoonful should be enough. Don’t forget that there is a difference between Ogiri Igbo and ogiri okpeyi. Next to go on would be your crayfish powder. You’ll need about two spoonfuls or more of it. Give it a good stir and cover it up while we start blending the yam.
Add a little water to the yam and blend. Once you’re done with the blending, open up the pot and scoop the yam purée from the blender, adding it to different areas of the soup. Now, cover up the pot and allow the yam purée to dissolve gently in the soup. We’ll give it a few more minutes to do so.
Check on the soup and use the back of your spoon to dissolve the yam purée gently. Now, cover the pot again and allow to cook for another 3 to 4 minutes. The final ingredients that we will be adding to the ofe nsala would be the utazi and uziza leaves. The utazi is usually bitter, so add a little of it. Stir your soup and let it cook for a little while before taking it off the heat. Your delicious Ofe Nsala is ready to be served with either pounded yam or garri or fufu or semo.
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