Ofe Nsala Soup

When it comes to comforting Nigerian soups, Ofe Nsala, also known as White Soup, is in a league of its own. This rich, flavorful soup is a favorite in many Nigerian homes, especially among the Igbo people. Unlike other traditional soups, Ofe Nsala stands out for its simplicity—no oil is required, and it relies on a blend of spices and fresh ingredients to create its signature taste. Served best with pounded yam, this soup is a must-try for anyone looking to experience authentic Nigerian flavors.

What Makes Ofe Nsala Special?

Ofe Nsala is often called “white soup” because it doesn’t use palm oil, giving it a light and creamy appearance. Its richness comes from a medley of assorted meats, fresh fish, spices like uziza and uda, and yam as a natural thickener. It’s not just food; it’s a warm hug in a bowl—perfect for family gatherings or a hearty meal on a cool day.

Ingredients

For the Meat & Fish:

• Goat meat (cleaned)
• Cow tripe (shaki)
• Roundabout (optional)
• Pre-cooked stockfish head
• Clean snails
• Fresh catfish (cleaned)

For Seasoning & Spices:

• Salt (to taste)
• Chicken and crayfish bouillon cubes
• Pepper (to taste)
• Small amount of onion (optional)
• Uziza seed (blended)
• Uda seed (lightly roasted)
• Crayfish (roughly blended)
• Ogiri (fermented locust beans)

• Yayak (Adian fruit, roasted and cleaned)
• Uda

• Utazi leaves (a few, for balance)

For the Thickener:

• Yam (peeled and cooked)
• Alternative: Irish potatoes or potato starch

Let’s dive into the step-by-step process of preparing this classic dish.

Step by step Instructions on how to make the best Ofe Nsala Soup

• Prepare the Meat

• In a pot, add goat meat, cow tripe, and roundabout.

• Season with bouillon cubes, salt, pepper, and a small amount of onion (optional).

• Mix well, cover, and allow the meat to cook in its own liquid for about 25 minutes.

Prepare the Yam:

• Peel and cut the yam into chunks.

• Reserve about 12-13 pieces for the soup and boil the rest until soft.

• Blend or pound the cooked yam into a smooth paste using a food processor or mortar to prepare the pounded yam.

Check the Meat:

• After 25 minutes, check the meat; it should be about 60% cooked.
• Add pre-cooked stockfish head, snails, and yayak (adian fruit).
• Add the reserved yam pieces for thickening.

Prepare the Spice Blend:

• Blend uziza seed until smooth.
• Add crayfish and pepper and blend roughly.
• Add the spice blend to the pot along with uda seed and ogiri (fermented locust beans).

Add Fresh Fish:

• Add the cleaned fresh catfish to the pot.
• Be gentle to avoid breaking the fish.

Thicken the Soup:

• Add the yam paste (or alternative thickener) to the soup.
• Cover and allow the soup to cook for 10 minutes, stirring occasionally to dissolve the yam completely.
• Adjust the seasoning with more crayfish, salt, or bouillon cubes if needed.

Finish with Leaves:

• Add a few utazi leaves for a balanced flavor (use sparingly as it is slightly bitter).
• If available, you can also add fresh uziza leaves.

Serve:

• Once the soup reaches the desired consistency, remove from heat.
• Serve hot with pounded yam or your preferred swallow.

Serving Suggestions

Ofe Nsala pairs beautifully with pounded yam, the ultimate swallow for this soup. But if you prefer, you can serve it with other swallows like eba, fufu, or even semolina. For the full experience, enjoy it piping hot with family or friends—it’s sure to leave everyone asking for seconds.

Notes:

• The soup thickens as it cools, so avoid making it too thick during cooking.
• Save the yayak (adian fruit) for future use; it can be reused 2-3 times.
• For a vegetarian or simpler version, substitute meats with mushrooms or yam cubes.

Pro Tips for Ofe Nsala Success

1. Don’t Overpower the Spices: Uziza, uda, and ogiri are strong flavors—use them sparingly to maintain the soup’s delicate balance.
2. Yam Alternatives: If yam isn’t available, Irish potatoes or potato starch work just as well as thickening agents.
3. Handle Fish with Care: Add the catfish towards the end of cooking to prevent it from breaking apart.

FAQs About Ofe Nsala Recipe

Q: What is Ofe Nsala?
A: Ofe Nsala, also known as White Soup, is a flavorful Nigerian soup made without palm oil. It’s creamy, spicy, and thickened with yam, making it a comforting and delicious dish.

Q: Can I use a substitute for yam as a thickener?
A: Yes, you can use Irish potatoes, potato starch, or cocoyam flour as alternatives to yam for thickening the soup. These substitutes provide a similar creamy texture.

Q: What is the best meat for Ofe Nsala?
A: Assorted meats like goat meat, cow tripe (shaki), and snails are commonly used. Fresh fish, such as catfish, is also a great addition to enhance the flavor.

Q: Is Ofe Nsala spicy?
A: The spice level can be adjusted to suit your taste. You can add as much or as little pepper as you prefer.

Q: What can I serve with Ofe Nsala?
A: Ofe Nsala pairs best with pounded yam. However, you can also serve it with other swallows like eba, semovita, or fufu.

Q: How do I store leftover Ofe Nsala?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. Reheat on the stovetop and add a little water if it thickens too much.