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Soup

Ofe Nsala Recipe

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45 min Cook
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Ofe Nsala, also known as White Soup, is a delicacy from Eastern Nigeria, specifically popular among the Igbo people. What sets this soup apart is its unique color and flavor profile, which comes from its use of no palm oil—unlike most Nigerian soups. Ofe Nsala is traditionally made with catfish or goat meat, and thickened using yam or cocoyam paste. This soup is light but packed with flavor, making it a favorite for special occasions and everyday meals alike.

The main ingredient, uziza seeds, gives Ofe Nsala its signature peppery kick, while the utazi leaves add a slight bitterness that balances the richness of the broth. Fresh fish, often catfish, is the most traditional choice, though meat versions are also common. Whether served with pounded yam, fufu, or eba, Ofe Nsala offers a satisfying, comforting meal that brings the taste of home to your table.

Ofe Nsala is not only delicious but also incredibly nutritious, packed with protein from the fish or meat and fiber from the thickened yam. This soup is perfect for colder days or when you crave something heartwarming and flavorful. Dive into this authentic, fragrant dish, and experience the true essence of Nigerian cuisine.

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Tips for the Perfect Ofe Nsala:

  • Catfish vs. Goat Meat: While catfish is the traditional choice, goat meat adds a rich flavor and depth to the soup. Choose whichever option you prefer!
  • Yam for Thickening: Fresh yam or cocoyam paste is the best thickening agent. You can also use yam flour (elubo) if fresh yam isn’t available.
  • Spice Level: Adjust the number of Scotch bonnet peppers to control the heat level. Ofe Nsala is typically mildly spicy, but feel free to add more if you like it hot.
  • Utazi Leaves: This ingredient adds a slightly bitter, aromatic note. If you can’t find utazi, spinach or scent leaves can be used as a substitute.

Nutritional Info (per serving):

  • Calories: 320
  • Protein: 25g
  • Fat: 12g
  • Carbohydrates: 30g
  • Fiber: 4g

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A Hearty Nigerian Comfort Dish

A Hearty Nigerian Comfort Dish

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Ofe Nsala, also known as White Soup, is a flavorful Nigerian dish traditionally made with catfish or goat meat. Unlike other soups, it’s prepared without palm oil, giving it a unique light appearance. Thickened with yam and seasoned with uziza seeds, crayfish, and Scotch bonnet peppers, this hearty soup delivers a delicious blend of spice and richness. It pairs perfectly with pounded yam, fufu, or eba for a satisfying meal that showcases the best of Nigerian cuisine.
prep time
20 min
cooking time
45 min
servings
4-6
total time
1 hour 5 min

Equipment

  • Large cooking pot

  • Blender or mortar and pestle (for pounding yam or blending cocoyam)

  • Wooden spoon (for stirring)

  • Knife (for chopping ingredients)

  • Chopping board

  • Measuring spoons and cups

  • Ladle (for serving)

  • Small pot (for boiling yam cubes)

Ingredients

  • 1 medium catfish (cleaned and cut into portions) or 1lb goat meat

  • 4 small yam cubes (for thickening) or cocoyam paste

  • 1 tablespoon ground uziza seeds (optional)

  • 2 tablespoons crayfish (ground)

  • 2-3 Scotch bonnet peppers (ata rodo)

  • 1 small onion (chopped)

  • 1 seasoning cube

  • Salt to taste

  • 1 small bunch utazi leaves (optional, for garnish)

  • Water (as needed)

Instructions

1

Instructions:

Prepare the Meat or Fish: If using goat meat, place it in a pot with the chopped onions and seasoning cube. Add enough water to cover the meat and cook until tender. If using catfish, simply clean and set aside, as it will cook quickly later in the recipe. Cook the Yam for Thickening: In a separate pot, boil the yam cubes until soft. Once cooked, pound them using a mortar and pestle or blend them into a smooth paste. Set aside. Prepare the Soup Base: Add ground crayfish, ground uziza seeds, and Scotch bonnet peppers to the pot of cooked meat (or fish if using catfish). If cooking with goat meat, add more water to create a soup-like consistency. Let it simmer for 10-15 minutes, allowing the flavors to blend. Add the Thickener: Gradually add the pounded yam or cocoyam paste to the soup, stirring well to ensure it dissolves evenly and thickens the soup. If the soup becomes too thick, add more water until you achieve your desired consistency. Cook the Catfish (if using): If you're using catfish, gently place the cleaned fish portions into the simmering soup and cook for about 10 minutes until the fish is tender but not overcooked. Add Utazi Leaves: For a touch of bitterness and additional flavor, chop and stir in the utazi leaves just before serving. Cook for an additional 2-3 minutes. Serve: Serve the Ofe Nsala hot, alongside pounded yam, fufu, or eba. Enjoy the comforting flavors of this traditional Nigerian soup!

Notes

- Thickening Options: Fresh yam or cocoyam is the traditional thickener for Ofe Nsala. If you can't find either, yam flour (elubo) can be used as a substitute, though it may alter the texture slightly. - Cooking Time for Fish: If using catfish, be careful not to overcook it as it can break apart easily. Add the fish towards the end to maintain its tenderness. - Utazi Substitution: If utazi leaves are not available, you can use bitter leaves, spinach, or scent leaves as substitutes, though the flavor may differ slightly. - Spice Control: Uziza seeds and Scotch bonnet peppers bring heat and flavor to the soup. Adjust the quantity to match your spice tolerance. - Goat Meat Option: Goat meat requires a longer cooking time than catfish, so make sure it is fully tender before adding the thickener and other ingredients. - Serving Suggestion: Ofe Nsala is best enjoyed with pounded yam, but it also pairs well with eba, amala, or semovita for a filling, balanced meal.
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