White Soup Series: Episode 1- Ofe Nsala

The white soup is a prominent native soup that features mainly in the southern and eastern parts of Nigeria. It has two main variations: “Ofe Nsala” which originates from the east and the “Afia Efere” from the south.

Both variations are both made with yam and lack oil hence the name white soup, but the similarity ends here as Ofe-Nsala is prepared with catfish which gives it its unique taste and flavour while Afia-Efere is prepared majorly with goat meat (Afia Efere Ebot) or chicken. The white soup also has a sub variation which is popular among the Bendeghe communities especially the Ikom people. This sub variation is made from coco-yam (from the manioc family which makes it a close relative of yam) and its leaves.

In this episode of Naija on a Plate, we will be discussing this prominent native soup and its variations with the aim of illuminating these recipes as well as equipping our Naija foodies with this delicious and mouthwatering recipe.

YOU CAN ALSO CHECK OUT HOW TO PREPARE AFANG SOUP…

1.  Ofe Nsala : (Igbo White Soup)

As earlier discussed, this is a variation of the white soup made with Cat fish or its close substitute with regards to this recipe called the Conger Eel. There are other variations as well where Chicken meat, Goat or Cow offals are used but for this recipe, we will be using Catfish. Ofe Nsala is also prepared with pieces of yam, Utazi leaves (Gongronema latifolium) and flavored with Iru/Ogiri, Uda (Negro Pepper ), Ehuru (Calabash Nutmeg), Uziza seeds(piper guineense or West African Pepper), Crayfish, stock fish, dry fish, onions and seasonings. It is served with any starchy food of choice and a refreshing drink.

Recipe

• Cook time: 1hr 15 mins
• Total time: 1hr 15 mins
• Serving: 8 persons

LEARN THE HISTORICAL BACKGROUND OF AFANG SOUP…

Preparation:

• Cut fish into 4 cylindrical shapes according to size of choice. The head should always be divided into two equal halves medially for proper seasoning.

• Boil water till the boiling point is reached, place fish cutlets in a medium sized bowl and pour hot water until fish is completely submerged. Cover and keep for 2 mins then wash till slime is completely removed.
• Wash and dress both stock fish and dried fish. Place in a pot alongside fish and marinate with seasonings and onions for 10 minutes.
• Braise marinated catfish mixture with 1 and 1/2 cup of water for 10 minutes on medium heat and cook till tender.
• Peel and cut yam into smaller cubes, boil alongside assorted till tender, remove and pound into a smooth paste. Note: If yam powder is used, dissolve in hot water and stir till smooth paste is achieved.

• Wash and pound chili pepper and crayfish while other spices like Iru, Uda, Uziza seeds and Ehuru will be grinded into powder form and then set aside. Note that the Ehuru seeds have to be roasted first before grinding.

• To this steaming pot after assorted has been braised properly, add the above mentioned spice mixture and yam paste in bits till soup starts thickening (this is achieved by smashing the lumps against the sides of the pot but if powder is being used add mixture in two portions, then stir till soup thickens).
• Wash, chop and add Utazi leaves, being mindful to use just a few leaves as this is a bitter leaf.
• Add maggi/ knor cubes, seasoning and salt to taste and check for adjustments.
• Allow soup to cook for 5 more minutes or until soup thickens to degree of choice.