MAKING DELICIOUS OFE NSALA (White Soup)

Ofe Nsala, which translates to White Soup, is a traditional Nigerian dish that originates from the Nsukka region of Enugu State in southeastern Nigeria. Like most Nigerian meals, it is a flavorful soup made with your fish and/or meats of choice, thickened with yam or cocoyam, and flavored with fragrant spices and herbs. 

Ofe Nsala stands out amongst Nigerian soups as it is characterized by its lighter, whitish broth with a nice peppery flavor. It is a popular choice amongst Ibo-soup lovers.

Ofe Nsala (white soup) is typically served with starchy swallow (side) like pounded yam, semo, fufu, or garri (eba). 

Below is a detailed guide for creating your own delicious and authentic Ofe Nsala.

OFE NSALA INGREDIENTS LIST

Main Proteins:

• Your choice of chicken, goat meat, fish, or even a combination of some or all of the options listed.
• Soaked and softened Stockfish (optional)
• Smoked fish (mackerel, tilapia, or any smoked fish of your choice)
• 1 lb (450g) Fresh Fish (usually catfish, but tilapia works well too)

VEGETABLES:

• Onions 
• 1-2 handfuls of chopped Fresh Utazi leaves (Preferred, For added flavor)

THICKENER:

• 1 small-sized yam or about 2 pieces of cocoyam (peeled and boiled)

SEASONINGS and SPICES:

• Bouillon cubes or powder(Maggi or Knorr, To Taste)
• Ground Crayfish (In Moderation, To Taste)
• Ground Dried or Fresh Hot Pepper (Cayenne/habanero/scotch bonnet, according to preferred heat tolerance level)
• 1 tablespoon ground Uziza Seeds (optional, for added spice and flavor)
• Salt (To Taste)
• 1 tablespoon ground Ehu Seeds (optional, for traditional flavor)

LIQUIDS:

• Water (adjust based on desired soup consistency)
• Palm Oil (2 tablespoons, very optional, adds richness)

HOW TO MAKE DELICIOUS OFE NSALA (White Soup)

1. Prepare the Ingredients:
   • Wash and cut your choice of meat into medium-sized pieces. If using fish like catfish/tilapia, clean and cut it into large chunks. Rinse the stockfish and smoked fish to remove any dirt or added salt.
   • Peel and boil the yam or cocoyam until soft. This will serve as the thickener for the soup. Once boiled, mash it until you reach a smooth consistency, ensuring no lumps remain. You can also blend it if you prefer a smoother texture.
2. Cook the Fish and Meats:
   • In a large pot, add meat, stockfish, and smoked fish. Pour in enough water to cover the fish and meat. Add smoothly blended onion. Bring the mixture to a boil, then reduce the heat and simmer for roughly 15 minutes. This initial simmer helps infuse the broth with flavors from the meat and fish.
   • Season the contents of the pot with salt, bouillon cubes or powder, and half of the ground crayfish, and stir. Continue cooking until the meat is tender and fully cooked. If necessary, add more water to keep the broth from becoming too thick.
3. Add the Yam/Cocoyam Paste:
   • Once the meats are cooked, add the mashed yam or cocoyam to the pot. The yam will dissolve and help thicken the broth, giving the soup its expected consistency. Stir gently to mix the yam paste into the soup. Let it cook for another 10-15 minutes on medium heat, stirring occasionally to prevent any lumps from forming.
4. Add the Pepper and Spices:
   • Add the ground pepper, ground uziza seeds (optional), and ground Ehu seeds (optional). These spices give the soup its characteristic spicy and aromatic flavor. If you like a particularly hot soup, increase the amount of ground pepper to your preferred heat level. Stir well, and allow the soup to cook for an additional 5 minutes.
5. Add the Fish and Fresh Utazi Leaves (Optional):
   • Gently add the fresh fish chunks (catfish or tilapia) to the soup. Be careful not to break the fish apart. If you are using utazi leaves, add them at this point for extra flavor. Allow the fish to cook for another 5-7 minutes or until it is cooked through. The fresh fish should remain intact and not overcooked.
6. Adjust the Seasoning:
   • Taste the soup and adjust the seasoning if necessary. If it needs more salt, pepper, or seasoning cubes or powder, add them now. If you prefer a richer flavor, you can add a little palm oil at this point, although traditional Ofe Nsala is often made without it. The palm oil will add a little color and depth to the soup but is purely optional.
7. Final Simmer:
   • Let the soup simmer on low heat for an additional 5 minutes to ensure all the ingredients are well incorporated. The broth should be flavorful, spicy, and slightly thickened from the yam paste.
8. Serve:
   • Your Ofe Nsala is now ready! Serve hot with your choice of starchy swallow/side like pounded yam, semovita, fufu, or eba. The spiciness and flavors of Ofe Nsala complements these swallows/sides perfectly.

While chicken is the most commonly used protein for Ofe Nsala, goat meat is also widely used. Fish is often added for additional flavor, but make sure to choose firm-fleshed fish (like catfish or tilapia) so it doesn’t fall apart easily in the soup.

The yam is the traditional thickener for this soup, but if you have access to cocoyam, it can also be used for its slightly different texture. Both options work well for creating a silky, smooth broth.

Ofe Nsala has a relatively simple spice profile, but the combination of ground crayfish, pepper, and Ehu seeds gives the soup its signature taste. If you choose to add utazi leaves to your Ofe Nsala, they add a slightly bitter flavor that enhances the overall taste of the soup.

Ofe Nsala is a comforting and flavorful Nigerian soup that can be adjusted and customized to suit just about any taste bud.

With this recipe, you can create your version of one of the most popular (rightfully so)and authentic meals from southeastern Nigeria. Enjoy!

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