Ofe-Nsala is one out of the many rich delicacies (Soup) of the Eastern region of Nigeria. A popular soup in the Igboland made with local spices.
Ofe-nsala is a very light soup, easy to prepare and super delicious, no one would say ‘NO’ to this.
This soup became known worldwide as the Indigenous People of Biafra, IPOB, chose this soup as a delicacy to mark their sit at home protest.
In this post you will find step by step instruction on how to prepare this sumptuous soup.
Below are the list of the ingredients you will need, but all ingredients should be to your taste and suit the quantity you wish to prepare.
- Fresh catfish (properly washed with hot water) or goat meat / any meat of your choice.
- dried fish
- Pounded yam (thickener)
- Uziza seeds (sliced)
- Grinded crayfish
- Seasoning cubes
- Garlic and ginger
- Utazi leaves
- First of all peel, boil and pound the yam with mortar and pestle (about 8pcs) set aside, this will serve as thickener for the soup.
- If you intend to use meat or chicken in this soup steam it with salt, onion and seasoning cube, while boiling add the dry fish. Where you wish to use fresh fish you leave it as the last, in this case you start by cooking the dry fish with the aforementioned spices.
- As soon as it boils, add the pounded yam and allow to simmer while that is yet to boil,
- Pound small quantities of your spices together starting with the uziza seed, ehu, garlic (2-3 fingers), ginger, pepper, onion ,crayfish, utazi leaf, add 1 or 2 drops of red oil. (The utazi leaf is quite bitter so beware so as not to add too much, about 5 leaves should do).
- Add the pounded spices to the boiling soup, add salt and seasoning cube to taste.
- Finally add your fresh fish (properly washed with hot water or lime to remove the slime and odour) allow to boil, then add the sliced uziza leaves let it simmer. Your soup is ready. (Be aware that the pounded yam will not dissolve completely in the soup, so you can take it out if you please).
Serve with any swallow of your choice.