Ofe Nsala recipe is a mouthwatering speciality of the Igbo tribe in Nigeria, particularly in the state of Anambra, is Ofe Nsala, or White Soup. This delicious, freshly cooked fish soup is typically made with catfish. Afia Efere is the name of the White Soup that the Efik people use.
Ofe Nsala, unlike other traditional soups, is prepared without using palm oil, earning it the nickname “white soup.”
Ofe Nsala should be thickened with pounded yam, but if you can’t find any, you can use achi, yam flour, or cocoyam. If you’re considering utilizing cocoyam, keep in mind that its slimy texture will change the consistency of your soup.
Additionally, you can live without Utazi or Uziza if you have trouble finding them. I had to settle for dried leaves because I was unable to obtain fresh ones.
Although, to be honest, Uziza does bring a delightful aroma and hotness to the soup, I’ve prepared Ofe Nsala in the past without veggies and they came out just as delicious.
Ofe Nsala is typically made with catfish and other fishes, but I think it tastes better with hard/old chicken, goat meat, or even smoked turkey added. Feel free to substitute any proteins of your own, especially if you don’t like fresh fish.
Ofe Nsala Ingredients
\s500gms Chicken (if you’re using any) or various types of meat
sized fresh fish, medium (Preferably Catfish)
Stockfish/Panla ( preferably the head)
Smoked salmon of a medium size
Crayfish
Fresh Yellow Atarodo or Dry Ground Pepper
Ogiri Okpei/Dawadawa in little pieces
Uziza leaves, 2 to 3 tablespoons OR
Teaspoon of either Utazi or both
seeds of calabash nutmeg (Ehuru)
Uda pod 1
If you can’t find Ehuru, Uda, or Uziza seeds, add 2 teaspoons of pepper soup spice instead.
4 medium-sized yam slices
Knorr cubes, two
Salt as desired
Preparation Process
I’ll be using the following spices: Dawadawa/Ogiri, Ehuru (Calabash nutmeg), and Uziza seeds. I’ll be using pre-ground Uda. Pound or grind the Uziza seeds, Ehuru, and Uda in a dry mill until smooth and set aside.
Catfish, smoked fish, and stockfish will all be used by me.
If you’re using dried leaves, soak them first to get rid of any dirt and give them a little bit of a boost. Wash and slice your utazi and uziza.
Put a pot on the stovetop over medium heat, cover it with water, and add the stockfish or other tough meats you plan to use. I’m starting with this because my stockfish was pretty challenging. In addition to the crayfish, add 1 Knorr cube, 1 tablespoon powdered pepper, and salt to taste. When adding fresh yellow atarodo, roughly mix first.Cook the stockfish until it is tender.
Do periodically check and top out with water as needed; I had to do so at least three times with mine. Observe for seasoning, When adding salt, keep in mind that your soup already contains salt and just add the second Knorr cube if necessary.
Add the pounded yam or other recommended thickener at this time. To avoid your soup becoming lumpy when using achi, mix it with water before adding it. Give the mixture a thorough toss, then let it cook for 8 to 10 minutes, or until the yam is dissolved.
Your Ofe Nsala’s consistency will depend on your preferences; I prefer mine to be a little flexible.
Boil the yam until it is tender while that’s cooking. After that, simply pound in a mortar or use a blender or food processor, then set aside.
My yam had extra hot water than usual put to it so that it wouldn’t be too thick and would dissolve more quickly.
Reintroduce the fresh fish to the pan and give it a gentle rock to combine it without breaking it with a spoon.
At this stage, add the cleansed Utazi, Uziza, or both.
Utazi is quite bitter, so take care not to make your soup too sour to eat by adding it at the last minute. Although you can add more leaves than I did, I prefer Ofe Nsala without as many leaves as possible.
Turn off the heat after two to three minutes of simmering. And it’s completed.
Enjoy like you normally would, alone or with your favourite swallow. fish soup with peppers
Add the ground Uziza seeds, Uda, and Ehuru, or pepper soup spice, along with the remaining crayfish when it’s tender. Then, after dissolving the Ogiri/Dawadawa in water, add everything and cook for an additional 2 minutes.
Add the cleaned fresh fish and smoked fish at this point. Turn the heat down to low and cook for 7 to 10 minutes
After removing the fresh fish, you might want to shred your cooked stockfish and re-add it to the broth; however, I prefer to leave mine whole. Now, depending on how much soup you need, add more water to the broth.
Observe for seasoning, When adding salt, keep in mind that your soup already contains salt and just add the second Knorr cube if necessary.
Add the pounded yam or other recommended thickener at this time. To avoid your soup becoming lumpy when using achi, mix it with water before adding it. Give the mixture a thorough toss, then let it cook for 8 to 10 minutes, or until the yam is dissolved.
Your Ofe Nsala’s consistency will depend on your preferences; I prefer mine to be a little flexible.