Ofe Nsala soup or White Soup is a tasty, fast and easy soup recipe that has its origins in the riverine areas of Nigeria.
Nsala Soup is perfect for a cold rainy day due to its spicy taste. Because it is so easy to prepare, and always loved by many.
What is Ofe Nsala Soup?
Ofe Nsala (Nsala Soup) is a delicious soup, popular in the eastern part of Nigeria. It is also known as ‘‘white soup” because of its light color, due to the absence of palm oil.
The authentic Nsala soup recipe calls for fresh whole Cat Fish, which gives this soup its unique taste. But in the absence of whole catfish, catfish fillets or conger eel can be used.
Ofe Nsala is also similar to Afia Efere, which is the Efik-style white soup, but the extra condiments added to Afia Efere is what differentiates it from Nsala.
Ingredients
Cat Fish: 4 one-inch thick pieces
Fresh or dry Utazi Leaves (Gongronema latifolium)
Thickener: Raw White Yam / Yam Powder / Potato Puree
Habanero peppers: to taste
Salt (to taste)
1 handful crayfish
1 stock cube
1 Ogiri Okpei (Nigerian traditional seasoning)
Alternative Ingredients
You can use Conger Eel (Congrio in Spanish) instead of Cat fish. Buy the part towards the tail because the pieces you’ll get from there are smaller and do not have large holes in them.
When using yam powder as thickener, mix the powder with hot water first to make a thick smooth paste (as if you are making pounded yam) before adding it to the soup.
Adding the powder directly into the soup will make the soup mushy and you may end up with lumps.
In the absence of habanero pepper, you can use dry chilli pepper.
Utazi leaves do not have any good alternative. If you don’t have it, no worries because it only adds a slightly bitter flavour to the soup.
Before Preparation
Cut the catfish into 1 inch thick cylindrical discs and remove the intestines.
Place in bowl and pour very hot water on the fish. This process of pouring hot water on the fish toughens the skin of the fish so that the pieces do not disintegrate while cooking the soup. Leave for about 2 minutes and wash the fish with cold water. You should also wash off any slimy substance on the outer skin of the fish at this time.
Boil a few cubes of raw white yam. When soft, pound with a mortar and pestle till a smooth paste is formed, then set aside.
You can substitute white yam with yam powder or potato puree for the thickening.
Wash and pound/blend the utazi leaves, the chilli pepper and the crayfish and set aside. Utazi is bitter in taste and only used for flavouring so one or two leaves should be enough especially when using the fresh leaves.
Directions
Place the catfish in a pot and pour enough water to cover the fish. Add the seasoning and cook till done.
Feel free to add beef and dry fish to this soup recipe.
When the catfish is almost done, add the crayfish, pepper and utazi leaves blend.
Also add the yam paste in small lumps and salt to taste.
Cover the pot and allow the contents to cook at high heat till all the yam paste have dissolved. While cooking, if you think that the yam paste will make the soup too thick, you can remove some that are yet to dissolve.
Edikang ikong soup or Ekaikong is a popular Nigerian vegetable soup made with two types of hearty green leafy vegetables, packed full of healthy seafood and meat proteins.
It is a general notion that this soup is very nutritious and this is very much so.
What is Edikang Ikong Soup?
Edikang Ikong soup is a traditional Nigerian soup that is highly nutritious and protein-packed. This soup is made with a generous amount of fresh leafy vegetables, goat meat, shrimps, palm oil, and other ingredients of great nutritional value. This delicious soup tastes so good and has a load of health benefits.
Because of the assorted meats and variety of proteins used to make this soup, it used to be known as “rich man’s food.” However, it is now enjoyed all over the country.
Where Does Edika Ikong Soup Come From?
The Nigerian Edikang Ikong soup or simply Vegetable Soup is native to the South-southern states(Efiks) of Nigeria(Cross River and Akwa Ibom states.)
The Efik-Ibibio are a minority ethnic group in Nigeria. They occupy the South-South geopolitical zone in the country and are also known as the people of the Niger Delta. The people have a rich culture; they are known for the fattening room tradition and the Ekombi dance.
The Edika Ikong soup is considered to be a delicacy among some Nigerians and is sometimes served during occasions of importance such as traditional weddings, coronations, ordinations, child dedication, and so on.
What Is Edika Ikong Soup Made Of?
Edikang Ikong is primarily made from Waterleaf (Malabar spinach) and Ugwu leaves (fluted pumpkin leaves).
Waterleaf is native to the Americas and the Caribbean but is now widely cultivated all over the world. Ugwu leaves (also known as Ugu leaves) are another popular leafy vegetable native to West Africa.
Is Edika Ikong Soup Healthy?
This soup has several health benefits. It is a great food for new mothers. Apart from replenishing the blood lost during childbirth, the nourishment from this soup supports proper lactation.
This soup is also a perfect blood tonic for the malnourished; it helps to increase blood flow. It is also an anti-aging food and eliminates stress.
Afang Vs Edikang Ikong. What’s The Difference?
Afang is made from afang vegetables (okazi in Igbo) and water leaves. It is very similar to Edikang ikong. The afang leaves differentiate them since edikang ikong soup is traditionally made with water leaves and Ugwu while afang soup is made with okazi and waterleaf vegetables. Check out all you need to know about afang soup here.
Ingredients
Vegetables: Waterleaf (Malabar spinach), ugwu leaves (fluted pumpkin leaves). These are the traditional leafy greens used for this recipe.
Protein: Goat meat, smoked or dried fish, and shrimp.
Other ingredients: Palm oil, onion, water, and stock.
Alternative vegetables for those who cannot buy water leaves and pumpkin leaves:
Use the following to replace the classic Nigerian vegetables for this soup:
Normal frozen spinach
Ground frozen spinach
Lamb’s lettuce (canonigos in Spanish)
Defrost the frozen spinach, cut the normal frozen one into tiny pieces and mix with the ground frozen spinach. Wring out the water from these and add them when the written recipe requires you to add the pumpkin leaves.
Wash, pick and cut the Lamb’s Lettuce into tiny pieces. Add them when the written recipe requires you to add water leaves.
How To Make Edikang Ikong Soup
Not to worry this soup won’t take the whole day. It’s quick and easy. The way is easier and quicker than the traditional method you knew growing up because I have simplified it for you.
Storage And Reheating
You can store Edikang Ikong in the refrigerator for up to five days and two weeks in the freezer before it starts to lose its taste. To reheat:
Put it on low heat for 5 to 10 mins if from the fridge.
Add a few drops of water, so it doesn’t burn.
If from the freezer, leave it to thaw entirely before warming on the stove for a few minutes.
For best results, use the recommended leafy greens to get the full nutritious and delicious taste from the soup, but spinach and kale would substitute nicely.
If you particularly enjoy spicy food, you can make it a whole lot spicier by adding scotch bonnet pepper or more cayenne pepper.
I use goat meat but any animal protein will work for this recipe.
If the soup turns out too watery, add more vegetables and simmer on low heat for 5 to 10 minutes.
The Nigerian Edikang Ikong soup or simply Vegetable Soup is native to the Efiks,people from Akwa Ibom and Cross River states of Nigeria. It is a general notion that the Edikang Ikong soup is very nutritious and this is very much so.
Wash and cut the pumpkin and water leaves into tiny pieces. Put them in separate sieves to drain out all the water as much as possible.
Cut the Kanda into small pieces. Cook the beef, kanda and the dry fish with the 2 bulbs of diced onions and the bouillon cubes with as little quantity of water as possible.
When the meat is done, add a generous amount of palm oil, the crayfish and pepper and leave to boil for about 10 minutes. The palm oil serves as the liquid in the Edikang Ikong soup. You should try as much as possible to make it the only liquid in the soup.
Add the periwinkle and water leaves and leave to cook for another 5 minutes. You may have to cook for less time at this stage so that the water leaves are not over-cooked.
Now add the pumpkin leaves and salt to taste. Stir the contents of the pot very well and turn off the heat. Cover the pot and leave to stand for about 5 minutes.
Notes
Alternative Vegetables For Those Who Can't Buy Water Leaves.Use the following to replace the classic Nigerian vegetables for this soup:
1kg normal frozen spinach
200g ground frozen spinach
250g lamb's lettuce (canonigos in Spanish)
Defrost the frozen spinach, cut the normal frozen one into tiny pieces and mix with the ground frozen spinach. Wring out the water from these and add them when the written recipe requires you to add the pumpkin leaves. Wash, pick and cut the Lamb's Lettuce into tiny pieces. Add them when the written recipe requires you to add water leaves.EDIKANG IKONG CAN BE SERVED OVER:
Cutting boards are kitchen wares that we unavoidably use every day. For this reason, it is very important to disinfect your cutting boards to avoid contamination. This is very likely as they get tiny slices and cuts with time and they become a breeding ground for different kinds of bacteria like salmonella and e-coli. These are easy DIY steps to disinfect your cutting/chopping boards with available supplies you can find lying around the house.
Vinegar: Vinegar is great for everything. The acetic acid in it helps combat bacteria such as E.coli, Salmonella and White vinegar is a great way to disinfect and clean your boards. Spray with white vinegar and leave for 10-30 minutes before wiping it down. This can be done every time you use your cutting boards to keep it clean regularly. You could also put a layer of baking soda across the top of your board and spray it white vinegar.
Lemons: If your cutting board becomes dirty, especially with an odour, I recommend lemon. Though they don’t disinfect, they are great for de-odourising your board, especially the ones used for chopping garlic and onions. Cut the lemon in half and scrub the board with it or you could just use a piece of cloth and lemon juice. To help absorb odors, just add a bit of salt on your board while scrubbing.
Salt: After washing your cutting board with hot water and soap, toss some salt on it and rub with a damp. Salt is excellent because it acts as an abrasive to remove stains and odors.
Baking Soda: Baking soda as a natural product is very safe and non-toxic because its mild alkali can dissolve grime and dirt easily in water. Keep your wooden cutting board cleaner by occasionally scrubbing it with a paste made from baking soda and water. Make a paste of 1 part each of baking soda, salt and water. Scrub your cutting board with this paste and rinse in hot water after.
Bleach: It is not really advisable to use furniture polish or any other household cleaner for butcher blocks or cutting board used for meat or fish. It is better to scrub in small circles with a brush dipped in a solution of 1 teaspoon bleach diluted in 2 liters water without saturating the wood. The bleach will kill any harmful bacteria on your cutting board. Wipe with a damp paper towel then buff dry with a clean cloth.
Hydrogen peroxide:Hydrogen peroxide fights the production of bacteria on your cutting board, especially after using it for meat. Use about 3 per cent hydrogen peroxide for chopping boards that are used for chopping up raw meat. Just spray enough hydrogen peroxide on the chopping board to get into the cuts and rub with a clean cloth. You have to rinse the board down with water carefully before using it again.
