Ofe Nsala

Hi everyone, hope you are all doing good? So about this soup. There are two varieties of it. There is the Igbo version and there is the efik version. 

The efik version is called Afia Efere which uses less ingredient. 

Ofe Nsala which is the Igbo version mainly from the wonderful people of Anambra State, it uses more ingredients and it’s also called white soup. The soup is made without oil and thickened with yam. Yes you read right… Yam 

Before proceeding to cook the soup I did search on line for recipes, and the ones that really helped are the ones from Dooneys kitchen, Sisi jemimah. I took some pointers from each of them and then created my own tweaked version.

Ok let’s get started shall we

INGREDIENTS:

  • Chicken/ catfish/ or just use goat meat
  • 5 Ehuru seeds
  • 1/2 a teaspoon of Uziza seeds
  • 1 tbs of pepper soup spice
  • 1 tbs Dry Pepper
  • Salt
  • 1/2 a tbs of Cameroon pepper
  • 5 medium cubes of Yam
  • Dried fish 
  • Stock fish
  • 1 tablespoon of crayfish

Before we begin… please read my notes below 

  • I didn’t have uyayak and uda pod at home, so In this case today I used: Ehuru, Uziza seeds and also peppersoup spice. 


UTENSILS

  • 2 medium sized pots
  • Blender
  • Wooden spoon

Prep time: 20 minutes

Cooking time: 1 hour: 45 minutes

Method: 

Boil the yam.

  
Boil the meats until it’s almost tender, then add the dry fish. I used stock fish and dried catfish.

  

Next grind the Ehuru and Uziza seeds and set aside for use later.   
    

Here it is all grinded together. I later added 1 tablespoon of grounded Cameroon pepper to it.
 

Next add the dry pepper, crayfish to the boiling meats and cook for 8 minutes.   

 

Now add the spices or if you don’t have any add the pepper soup spice. Cook for 8 minutes ( I also added peppersoup spice)πŸ‘‡πŸΎ

 

Whilst that is cooking, blend the yam with water into a paste,20 seconds max, Please do not over blend or else it will turn stretchy like pounded yam which is not great for the soup.

   

See that it looks like a paste.
 

Now add the ground Ehuru and Uziza seed. Add just a tablespoon at first, as you don’t want it to over power the soup. I eventually added two tablespoons.

  
  
Next add the blended yam into the soup.

Add it to the soup in small drops.

   
 

Allow it to melt into the soup. If you still manage to find some lumps, which shouldn’t be the case especially if you blended the yam into a paste, just use the back of your spoon to dissolve it (see picture)

 

This yam is what will allow the soup thicken. 

 

(You can add water if you feel at some point it’s getting thick, but be careful or else it will turn watery. 

Check for salt. 

Finally add a handful of Uziza. I added dried Utazi instead as I didn’t have any Uziza at home. 

  

It’s done! Yummy! The kitchen smelt amazing!

Here it is. Oh I so enjoyed eating this soup and I hope you would too. Enjoy

       
   

  

  

  

That’s it from me today. 

I’ll see you all in my next post. 

Love Duchess O.

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