Ofe Nsala is a delicacy peculiar to the Igbo tribe of Nigeria, especially the people of Anambra state.Fufu
In preparing this dish, we don’t make use of palm oil, hence the name – White soup.
While it is traditionally made with catfish, one can also make use of chicken as in the case of the recipe below:
• Small sized raw Yam cubes OR Yam Powder
• 1 handful chopped Utazi Leaves/uziza
• 3 tablespoonful ground Crayfish
• 1 medium chopped onion
• 20 g smoked/dry fish
• 3 medium yellow pepper
• 2 Stock/Seasoning cubes (maggi, knorr etc)
Before you prepare Ofe Nsala (Nsala Soup)
Usually when you buy catfish in Nigerian markets, the sellers will kill and cut it up for you.
When you get home, boil hot water and pour on the pieces of fish to remove the slime on the fish as well as toughen them.
It’s important to do this, so the fish does not scatter during preparation.
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 pound in a mortar with the pepper, ogiri okpei and crayfish.
• First of all, season and cook the chicken with the dried fish, adding onions, seasoning cube and salt to taste. Cook until done.
• Peel the yam cubes and boil until soft, then pound to a smooth paste, using a mortar and pestle.
• In the absence of a mortar and pestle, you can place the cooked yam in a food processor/blender, add a little hot water and blend until smooth.
• Now add the yam paste bit by bit and leave the soup to cook until the paste is completely dissolved, and the chicken is well done. Now, add the pepper, crayfish, and smoked fish.
• Finally, add the utazi/uziza leaves, taste for salt, and simmer for 30 seconds.
Very simple! Enjoy!
Note: Ofe Nsala is always served with Pounded Yam but if you do not have Pounded Yam, serve with Semolina Fufu.