How to Prepare the Nigerian White Soup (Ofe Nsala)

Ofe Nsala, popularly known as Nigerian White Soup is one of the common soups eaten by the people of the Eastern part of Nigeria especially those from Anambra State. The soup is a delicacy also eaten in many Southern regions of Nigeria, and some parts of the West. It is known as “Afia Efere” by the people of Calabar. The soup is called white soup because no oil is used for its preparation, unlike other traditional soups.

Like every other traditional soup, it is mostly enjoyed with ‘swallow’, although some eat it in combination with rice. While many people use dried catfish or goat meat for it, chicken and other meat can be used.

Ingredient Needed

5-7 medium yam cubes.

A handful of Utazi leaves.

A cup of ground crayfish.

One teaspoon of Ogiri.

One teaspoon of Uziza seeds.

Quarter teaspoon of Ehuru.

1 Small-sized bulb of onion.

Two teaspoons of ground pepper.

Three seasoning cubes.

Salt

Two medium dried fishes.

Preparations

The first step, 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 a blender or food processor, 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.

Remove the entrails of the dried fish, wash with hot water, 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 Catfish

Wash the catfish and place it in a pot, pour enough water to cover the fish, add the remaining chopped onions, seasoning cube, and salt. Cook for 10-15 minutes. Add the pepper, crayfish, Uziza, and Ogiri. Also, this is an excellent time to add the dried fish you have already cooked. Leave to simmer for another 5 minutes.

For Goat Meat

Wash the goat meat, and spice it with onions, a seasoning cube, and salt. Leave to parboil for at least thirty minutes. While the beef is parboiling, wash the dried fish in a bowl.

Add the yam paste in bits so that they can dissolve without turning into lumps. Leave to simmer for a short while. Wash the Utazi leaves and chop into small bits. Finally, sprinkle the chopped leaves, add salt and the last seasoning cube. Allow the soup to simmer for another 25 minutes, then turn off the heat.