Check Out How To Make Ofe Nsala (White Soup)

 

Nsala soup, likewise called white soup is a heavenly soup in Igbo land. It is the solitary soup made without palm oil, so it will in general seem as though a somewhat thick pepper soup. 

You can utilize new catfish, that is the thing that is surd customarily, yet I don't care for fish, so I chose to utilize goat meat and grouped meat. 

WHAT YOU WILL NEED 

- Goat meat 

- Assorted cow meat 

- Dry fish 

- Stockfish 

- Uziza seed 

- Uda 

- Ehuru (African nutmeg) 

- Yam 

- Dry crawfish/prawn 

- Fresh pepper 

- Seasoning shapes 

- Ogiri (discretionary as I didn't use in mine) 

- Uziza leaves 

- Utazi leaves 

- Salt 

Pic 1: Some of my fundamental fixings 

Pic 2: Local flavors 

Pic 3: Meat (goat meat and grouped cow meat) 

Pic 4: Raw sweet potato

PREPARATION
Start by peeling and boiling the yam, then you go ahead to pound in a mortar. The yam serves as thickener. DON’T SALT THE YAM BEFORE BOILING.


Do well to roast your ehuru. You can put in a frying pan and roast. •

After that, grind or pound your uziza seed, uda and ehuru together. Be careful with the uziza seed as it is spicy. If you have pepper soup spice, you can use it.

Grind or pound your crayfish too.

Slice your uziza and utazi leaves.

Set all of them aside…

Pic 1: Pounded yam, you can use a food processor for this.
Pic 2: How I roasted my ehuru, works for me
Pic 3: Local spices pounded together
Pic 4: Sliced leaves. You need just small, it shouldn’t overwhelm the soup

NOW TO THE COOKING

STEP 1: Put all your meat and dry fish into a pot, season them properly and allow it to cook till it is tender. The tougher ones should go first.


STEP 2: When they are all properly cooked, add water to the pot. This should depend on the quantity of soup you want to make and most importantly, the quantity of your thickener.


STEP 3: Allow the pot to boil for some more minutes, then you go ahead to add your fresh pepper, crayfish and local spices. Please the local spices should be added first, check for the spiciness before adding fresh pepper.



STEP 4: Allow to boil for some minutes, then you add your pounded yam.


STEP 5: After some minutes, your pounded yam should have dissolved.

 

Pic 1: All my meat ready for cooking. I used a pressure pot to tenderize the tough ones.

Pic 2: Added more water

Pic 3: Added the pounded yam

Pic 4: What your pot should look like when it dissolves.

STEP 6: Go ahead and add your uziza and utazi leaves sparingly. Check for seasoning and adjust if necessary. Give it two minutes and turn off the heat. Serve with your favourite swallow.