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Ofe Nsala

Name: Ofe Nsala
Prep time: PT25 minutes
Cook time: PT40 minutes
Total time: PT1 hour 5 minutes
Yield: 6
Cuisine: Nigeria
Ingredients: 1 kg undefined Catfish; 200g undefined Yam (African white yam preferred); 1 generous handful undefined Utazi leaves; 2 tablespoons undefined Ground crayfish; 1 tablespoon undefined Ogiri (fermented melon seed paste) or Iru (fermented locust beans); 1 teaspoon undefined Uziza seeds; 1-2 (to taste) undefined Scotch bonnet pepper or other chili pepper; 1 medium undefined Onion; to taste undefined Salt; approximately 1.5 - 2 liters undefined Water

White Soup

Ofe Nsala, also known as White Soup, is a traditional Igbo delicacy from Nigeria. It is a light, aromatic, and flavorful soup characterized by its absence of palm oil, which gives it a distinct white or pale appearance. This soup is often prepared for nursing mothers and is believed to aid in recovery and milk production.

準備時間25 minutes

調理時間40 minutes

合計時間1 hour 5 minutes

分量6

難易度Medium

2件の編集· Feb 8

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👨‍🍳 作り方

1
Prepare the yam: Place the yam chunks in a pot, cover with water, and boil until very tender, about 15-20 minutes. Drain the water. Mash the cooked yam with a fork or a pestle until smooth and paste-like. Alternatively, blend it in a food processor. Set aside.
⏱️ 20 minutes
2
Prepare the catfish: Rinse the cleaned catfish pieces thoroughly under cold water. You can optionally blanch them in boiling water for 2-3 minutes to firm them up and remove any residual sliminess, then drain. This step helps prevent the fish from breaking apart too much during cooking.
⏱️ 5 minutes
3
Start the soup base: In a large pot, combine the catfish pieces, chopped onion, ground crayfish, ogiri/iru, and ground uziza seeds. Add enough water to generously cover the ingredients (about 1.5 liters). Bring to a boil over medium-high heat.
⏱️ 5 minutes
4
Simmer and cook the fish: Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer gently for about 15-20 minutes. This allows the flavors to meld and the catfish to cook through. Avoid vigorous boiling which can break up the fish.
⏱️ 20 minutes
5
Thicken the soup: Add the mashed yam paste to the pot. Stir continuously with a whisk or spoon to dissolve the yam and prevent lumps, ensuring a smooth, slightly thickened consistency. If the soup is too thick, add a little more hot water until it reaches your desired consistency.
⏱️ 5 minutes
6
Add flavor and heat: Stir in the chopped scotch bonnet pepper (or chili of choice) and season with salt to taste. Let the soup simmer for another 5-10 minutes to allow the flavors to fully incorporate and the soup to thicken further.
⏱️ 10 minutes
7
Finish with aromatics: Just before serving, stir in the finely chopped utazi leaves. Cook for only 1-2 minutes more to retain their fresh flavor and slight bitterness. Overcooking will diminish their aroma and make them too bitter.
⏱️ 2 minutes
8
Serve: Ladle the hot Ofe Nsala into bowls. It is traditionally served with a side of pounded yam, fufu, eba, or amala.

調理履歴を記録する

💡 プロのコツ

✓The absence of palm oil is key to the 'white' color of this soup. Ensure no palm oil is added.
✓Yam is the traditional thickener. Ensure it is mashed or blended very smoothly to avoid lumps.
✓Adjust the amount of chili pepper to your preferred level of heat.
✓The quality of your ground crayfish and ogiri/iru will significantly impact the soup's flavor.
✓Ofe Nsala is often prepared for new mothers as it's considered nourishing and easy to digest.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

While catfish is traditional, Ofe Nsala can also be made with chicken, turkey, or goat meat. Adjust cooking times accordingly.
Some variations include adding a small amount of ground ginger or garlic for extra aroma.