Ofe Nsala (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.
🧂 Ingredients
- 1 kg Catfish
- 200g Yam (African white yam preferred)
- 1 generous handful Utazi leaves
- 2 tablespoons Ground crayfish
- 1 tablespoon Ogiri (fermented melon seed paste) or Iru (fermented locust beans)
- 1 teaspoon Uziza seeds
- 1-2 (to taste) Scotch bonnet pepper or other chili pepper
- 1 medium Onion
- to taste Salt
- approximately 1.5 - 2 liters Water
👨🍳 Instructions
- 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.
💡 Pro Tips
- ✓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.
🔄 Variations
- 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.
🥗 Nutrition
Per serving