Ofe Nsala (Ofe nsala (white soup))
Overview
Ofe nsala, often called white soup, is a light and peppery Igbo soup from south-eastern Nigeria. Its name comes from the fact that it is made without palm oil, which leaves the broth pale. Fresh catfish is the classic main ingredient, simmered in a seasoned stock with ground crayfish, dried chilli and the warm, aromatic seeds of the uziza plant. Pieces of boiled yam are pounded into a paste and stirred in to thicken it. Just before serving, a few slightly bitter utazi leaves are added. It is eaten with pounded yam or fufu.
History
Ofe nsala comes from the Igbo people of Anambra, Enugu and Imo states. It is well known as a soup for new mothers, who are given it in the weeks after giving birth because it is light, warm and peppery. It is also a common choice for guests and is sold in restaurants across Nigeria. Many families make it for special guests and family gatherings.
Main ingredients
Catfish, yam, utazi leaves, uziza seeds, ground crayfish, dried chilli. The soup is built on fish stock and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · More soups from Nigeria
Recipe
Method
- 1
Cook the meat, if using, with seasoning and 1 l water until tender.
- 25 min
Add the crayfish, chilli and uziza and simmer for 5 minutes.
- 310 min
Add the catfish and cook gently for 10 minutes.
- 4
Stir in the yam paste in small lumps and simmer until the soup thickens.
- 5
Add the utazi leaves and serve with pounded yam.
- ✓
Serve. About 1 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
