By Ify Mgbemena
Ofe Nsala, also known as White Soup, is a flavorful and aromatic delicacy from the Igbo people of Nigeria. Unlike other soups, it is made without palm oil, giving it a distinct light color and rich taste. Traditionally prepared with catfish or chicken and thickened with yam, this soup is perfect for a comforting and hearty meal.
Ingredients:
• Fresh catfish (or chicken)
• Yam (for thickening)
• Onion (chopped)
• Ground crayfish
• Uziza seeds (blended)
• Ground pepper
• Seasoning cubes
• Ogiri (optional)
• Uziza leaves (chopped)
• Salt to taste
Instructions:
1. Cook the Yam
• Peel and cut the yam into small pieces.
• Boil until soft, then blend or pound into a smooth paste.
• Set aside.
2. Prepare the Protein
• Clean and cut the catfish into pieces (if using chicken, goat meat or cow leg, boil until tender).
• In a pot, add the fish, onions, seasoning cubes, and salt.
• Add water and bring to a gentle boil until the fish is cooked.
3. Add the Spices and Crayfish
• Stir in the ground crayfish, pepper, and blended uziza seeds.
• Mix well and simmer for 5 minutes.
4. Incorporate the Yam Paste
• Add the blended yam in small portions, stirring continuously to thicken the soup.
• Allow to cook for another 5–7 minutes on low heat.
5. Add Uziza Leaves and Final Seasoning
• Stir in the chopped uziza leaves.
• Adjust seasoning with salt and ogiri if desired.
• Let it simmer for 3 minutes and turn off the heat.
Serving and Enjoyment
Ofe Nsala is best served hot with pounded yam, fufu, or semovita. This delicious, lightly spiced soup is perfect for a hearty and satisfying meal. Enjoy!
