How To Make White Soup (Ofe Nsala)

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Ofe Nsala is a  delicacy peculiar to the Igbo people especially the people of Anambra State and also the Efike people. It is a very rich fresh fish soup, traditionally made with Catfish. Efik people have their own version of White Soup, it’s known as Afia Efere.


Ofe Nsala is also known as white soup because Palm oil is not used for the preparation, unlike other traditional soup.

The proper thickener used for Ofe Nsala is pounded yam but if you can’t source fresh yam, you can use Achi, yam flour or Cocoyam. If you’re thinking of using Cocoyam, do remember Cocoyam has a slimy consistency and this will affect the consistency of your soup.  Also, if you have problems sourcing Utazi or Uziza, you can do without them. I couldn’t get the fresh leaves, had to settle for dried ones. I’ve made Ofe Nsala in the past without vegetables and they turned out just as yum although frankly, Uziza does add a very pleasant aroma and hotness to the the soup..



Although Catfish and other types of fishes are traditionally used for Ofe Nsala, I find it tastier with Goat meat and even Smoked Turkey added so feel free to add other proteins of yours.

Ingredients:

  • 500gms Assorted Meat or Chicken (if you’re using any)
  • 1 Mediums Size Fresh Fish (Preferably Catfish)
  • 2-3 Pieces of Stockfish/Panla ( preferably the head)
  • 1 Medium Size Smoked fish
  • 1 Tablespoon Crayfish
  • 2 Tablespoons Dry Ground Pepper or 3 Fresh Yellow Atarodo
  • 1 Small Chunk of Ogiri Okpei/Dawadawa
  • 2-3 Tablespoons Uziza Leaves OR
  • 1 Tablespoon Utazi or Both
  • 2  Calabash Nutmeg seed (Ehuru)
  • 1 Uda pod
  • 1 Teaspoon Uziza seeds (If you can’t source Ehuru, Uda or Uziza seeds, just use 2 tablespoons pepper soup spice)
  • 4 Medium Slices of Yam
  • 2 Knorr Cubes
  • Salt to taste.

Preparation:

  1. Prope weerly wash the chicken, smoked and dry fish and set aside then season and cook the chicken with the dried fish, adding onions, seasoning cube and salt to taste. Cook until done and set aside 
  2. Peel the yam cubes and boil until soft, then pound to a smooth paste, using a mortar and pestle.  In the absence of a mortar and pestle, you can place the cooked yam in a food processor/blender, add a little hot water and blend until smooth (you can use the hot water you cooked the yams in).     If what you have is yam powder, boil some hot water,add the powder and stir continuously until you get a smooth paste.
  3. Now add the yam paste bit by bit and leave the soup to cook until the paste is completely dissolved and the chicken is well done. Now, add the pepper, crayfish and smoked fish
  4.  Finally, add the uziza/utazi leaves, taste for salt and  I was for 30 seconds.  Tip: you can decide to pound your uziza/utazi leaf.
  5. The nsala soup is ready best served with pounded yam, eba or semo.


Yummy😋🤩


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