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Nsala soup is indigenous to Nigeria’s eastern region, especially the people of Anambra State, Nigeria. It’s one of the easiest sous to make or even attempt for the first time. Small bits of yam and utazi leaves are used to make ofe nsala. The catfish is a key component of Nsala Soup, giving it a distinct flavor.
Ogiri or iru, utazi, crayfish, yam, salt, spice, stockfish, and dry fish are used to flavor Nsala Soup. After making this soup, you can eat it with yam, eba, semolina, or any other delicacy.
Unlike other traditional soups, Ofe Nsala is translated as white soup in English since it is prepared without the use of palm oil.
Facts About Nsala Soup
- Ofe nsala is usually prepared using catfish and not just any kind of fish.
- You only need enough yam to make this meal with a medium consistency.
- Ofe nsala’s traditional vegetable is utazi.
- Ogiri Okpei is a popular Igbo seasoning used in making ofe nsala.
How To Prepare Nsala Soup
- For the catfish, boil hot water and pour it over the chunks of fish to remove the slime and toughen them. The catfish should be toughened so that it does not dissolve in the broth.
- Rinse the fish quickly with cool water and set it in the cooking pot.
- Peel and chop the yam into medium pieces.
- Pound the utazi in a mortar with the pepper, ogiri okpei, and crayfish.
Check out the recipe below on the steps to having your delicious nsala soup.
Nsala Soup
Ingredients
- 1 big Catfish
- 8 small pieces white yam
- 2 small seasoning cubes
- small piece of ogiri okpei
- A handful crayfish
- 5 utazi leaves
- habanero pepper (to taste)
- salt (if necessary)
Instructions
- Add the seasoning cubes (crushed) to the pot of fish.
- When the yam is soft and moist, bring them out and place in a mortar.
- Add the pieces of yam.Pour water to cover everything and start cooking.
- Add the pounded crayfish, pepper, ogiri okpei and utazi into the pot of fish and continue cooking.
- Pound the cooked yam in a mortar till smooth and stretchy.
- Add the yam into the pot of Ofe Nsala in small lumps, cover and continue cooking.
- Once the yam dissolves and thickens the soup, it is done.
- If you achieve medium consistency before all the yam is dissolved, take out the undissolved yam because you do not want the Ofe Nsala to be too thick.
- Add salt if necessary, stir very well and that’s it!
Tried this recipe?Let us know how it was!
