Nigerian White soup is called Ofe Nsala by the Igbos and Afia Efere by the Calabar people. This is one popular soup in Eastern Nigeria.
Why is it called white soup you might want to know. It's because it does not make use of palm oil hence the pale look of the soup compared to soups made with palm oil.
This Nigerian white soup is easy to prepare and delicious. It is traditionally made with catfish. For this recipe, I used seafood only including the traditional catfish but you can add meat and chicken if you like.
Ofe Nsala is one of the easiest and fastest to prepare. Just like Ila asepo and what's more? it's delicious! Let's get cooking:
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Ingredients
Catfish
Smoked fish
Stockfish ( I used fillet)
Ground crayfish
Fresh Prawns
Ogiri
Stock cubes
Ground Uziza seeds
Pepper Soup spice
Yam cubes or yam powder
Uziza or Basil leaves
Salt
The full ingredient list and measurements are in the recipe card at the bottom of the post.
How To Make Ofe Nsala (Nigerian White Soup)
1) Prepare the thickener by boiling the yam cubes and pounding. If using fresh yam check out how to pound yam in a food processor.
If using yam powder, add hot water to yam flour and turn till it forms a smooth paste then set aside.
2) In a pot, add 3 cups of water then add the stock fish and smoked fish fillet.
3) Add ground pepper, crayfish, stock cubes, uziza seeds, pepper soup spice and ogiri. Cover the pot and let it cook for 10 minutes.
4) Add the yam paste in small lumps, cover, and let it cook for 5 or till the yam dissolves.
5) When the yam is dissolved and the soup thickened, add in the fresh prawns, catfish, crayfish, scotch bonnet, and uziza leaves.
Let it simmer for 10 minutes then take off heat.
That's Ofe Nsala done.
Yummy
What to Serve With
More Nigerian Soup Recipes
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Ofe Nsala (Nigerian White Soup)
Equipment
- Pot
- Spatula
Ingredients
- 2 medium Catfish Cut
- ½ cup Pounded yam flour
- 1 wrap Ogiri
- 2 pieces Stockfish fillet
- 200 g Fresh prawns
- 2 Tablespoon Ground Crayfish
- 1 Scotch bonnet
- 1 tablespoon Pepper soup spice
- 1 teaspoon Ground uziza seed
- handful Uziza leaves
- Salt to taste
- 1 Stock cube
Instructions
- Prepare the thickener by boiling the yam cubes and pounding. If using fresh yam check out how to pound yam in a food processor.If using yam powder, add hot water to yam flour and turn till it forms a smooth paste then set aside.
- In a pot, add 3 cups of water then add the stock fish and smoked fish fillet.
- Add ground pepper, crayfish, stock cubes, uziza seeds, pepper soup spice and ogiri. Cover the pot and let it cook for 10 minutes.
- Add the yam paste in small lumps, cover, and let it cook for 5 or till the yam dissolves.
- When the yam is dissolved and the soup thickened, add in the fresh prawns, catfish, crayfish, scotch bonnet, and uziza leaves.
- Let it simmer for 10 minutes then take off heat.
- Serve and enjoy.
Nutrition
Till my next post,
Love,
K
"Put your heart, mind and soul into even your smallest acts. This is the secret of success"- Swami Sivananda
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