How to make this mouthwatering Ofe Nsala soup

You should give this amazing dish also known as white soup a try with your loved ones this weekend.

Made using tiny pieces of yam and utazi leaves, the Ofe Nsala soup originated from the Eastern part of Nigeria.

It is mostly rumored that whenever the gods come down to earth, Ofe Nsala soup is all they request of.

With catfish peppersoup as a major ingredient giving it a unique taste, the Nsala soup is similar to Afia Efere common among the Efik ethnic group.

45 minutes

Main Dish

Eastern Nigeria

Steaming

5 servings

Cat Fish

Raw yam cubes or yam powder

Chopped Utazi Leaves

Ground Crayfish

Ogiri or Iru (locust beans)

Chopped Onions

Chilli pepper

Seasoning

Salt

1. Cook the meat with onions, seasoning and salt to taste. Cook and set aside.

2. Peel the yam and boil until soft, then pound to a smooth paste, stir continuously until you get a smooth paste.

Set the yam paste aside for later use.

3. Place the catfish into a pot, pour enough water to cover it, add the chopped onions, seasoning and salt.

4. Cook for about 10-15 minutes or until the fish is almost done. Now, add pepper, crayfish and ogiri/iru.

5. Also, add the yam paste bit by bit and leave the soup to cook until the paste is completely dissolved and the fish is well done.

6. Then add your Utazi leaves and salt.

Simmer for 30 seconds.