Ofe Nsala is a very mouth-watering white Nigerian soup indigenous to the Eastern and Riverine areas of Nigeria; it is very a tasty, yet easy to make delicacy that is traditionally made without the use of palm oil as compared to other Nigerian soups that require red palm oil as one of its main ingredients
Ingredients:
1) Goats meat 200g
2) Goats offals 300g
3) Smoked fish 200g
4) Stock fish 200g
5) Crayfish 100g
6) Ogiri/Opkei 20g
7) Blended dried chillies
8) Oziza leaves 5g
9) Utazi leaves 1g
10) 1 Fresh Yam (doubles as the pounded yam and thickener)
11) Nsala spices 30g (Orima, Ehuru and oziza seeds)
12) Seasoning 10g
13) Salt 2
Directions:
1) Prepare all the ingredients by first washing them thoroughly.
2) Cut all the meat assortments into desirable sizes and add this into a clean pot together with the stock fish. Add in all of the seasoning and salt, sliced onions and 3 cups of water.
3) Parboil this for 25 minutes before adding in the smoked fish and then simmer for another 5 minutes or until soft and tender.
4) While the meat is boiling, peel and cut the yam into tiny cubes so they cook fast; place into a clean pot and cook until softened
5) Once this is visibly softened, add the yam into a mortar and pound with a pestle until it is very smooth, set this aside
6) Cut the Utazi and Oziza leaves into very tiny shreds (Utazi leaves are very bitter so it’s best to add very few to the soup)
7) I toasted the Ehuru seeds in an empty pot for 3 minutes, before blending with crayfish, Oziza seeds, orima seeds and crayfish. This brought such an amazing aroma to the finished delicacy
8) When all the preparations above have been done and the meats are tender enough, add in the blended dried chilies as you desire. I love spicy food so I made mine spicy!
9) Add in the ogiri and then the crayfish blend that contains all the Nsala spices
10) Allow to simmer for two minutes before adding dollops of pounded yam that we made earlier to thicken the soup
11) Then finally add in the utazi and Uziza leaves and stir well, allow to simmer until all of the pounded yam dollops has fully dissolved then check the consistency.
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