Dish to try this weekend: Step-by-step guide to cook ‘Ofe Nsala’ [White Soup]
White soup, known as Ofe nsala, is a traditional delicacy peculiar to the Igbo people of South-East Nigeria, particularly in Anambra State. It is also called Afia Efere by the Efik, who have their version of the white soup. It is called white because palm oil is not added in the preparation, unlike other traditional soups.
As an Anambra girl, I can tell you that white soup is one of the yummiest soups you will ever taste. The best part is it is straightforward to prepare. If you think catfish peppersoup is a delicacy made in heaven, try catfish white soup and watch angels sing to you as you “download” it with pounded yam.
It is also important to note that the traditional thickener for white soup is pounded yam. Using other thickeners like cocoyam, achi, yam flour, etc is fine. However, it is best you use fresh pounded yam for this soup because it gives the freshest, yummiest taste, while other thickeners may give your soup a slimy consistency.
With that said, let’s go straight to the preparation.
Table of Content hide 1White soup preparation 2Types of white soup 2.1Chicken white soup 2.1.1Ingredients 2.1.2Preparation 2.2Calabar white soup 2.2.1Ingredients 2.2.2Preparation 2.3White soup recipe with goat meat 2.3.1Ingredients 2.3.2Preparation 2.3.2.1How to cook 'Ofe Nsala' (White Soup)White soup preparation
For this preparation, we are going to use catfish because it is the most common fish for white soup. Ogiri Okpei is the traditional seasoning for white soup. It is preferable to use the regular seasoning cubes, which are optional for this soup. Meanwhile, some people like to add a little crayfish in their catfish white soup, which is not necessary, in my opinion. The crayfish will only dilute the fresh taste of the catfish (no!).
Types of white soup
While catfish is the traditional fish for white soup, there are other types of white soup, such as chicken and goat meat white soups. We shall talk about goat meat white soup later but for this segment, let’s discuss how to prepare the chicken white soup.
Chicken white soup
Cooking time: 1 hour 30 minutes
Ingredients
- A medium-sized full chicken
- Eight pieces of yam
- Four utazi leaves
- Three seasoning cubes
- One onion (optional)
- Salt
- Fresh peppers
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Preparation
- Cut the chicken into desirable sizes and wash thoroughly.
- Slice the utazi leaves into tiny pieces and blend the peppers
- Season the chicken with chopped onions, salt, and one seasoning cube and cook.
- Peel the yam and cut it into small pieces. Wash thoroughly and cook until it is soft.
- Pound the soft yam with mortar and pestle until smooth and stretchy. You can use a blender or food processor as an alternative.
- Add the required water to the chicken and allow it to boil.
- Add the yam paste in small lumps and cover the pot to boil.
- Once the yam disintegrates to thicken the soup, add the peppers, seasoning cube, and salt to taste.
- Allow to cook until done, and add the utazi leaves.
- Stir gently and allow to simmer for 30 seconds. Your chicken white soup is ready. Enjoy with pounded yam, fufu, eba, or any swallow.
Calabar white soup
Afia Efere is the Calabar white soup, and it is appropriately named because of the absence of palm oil in the soup. It is very similar to ofe nsala of the Eastern people of Nigeria. However, unlike ofe nsala, afia efere is prepared with uda or uyayak (Aidan fruit).
Cooking time: 1 hour 30 minutes
Ingredients
- One kilo of goat meat cut into smaller sizes.
- Cowskin (ponmo)
- Smoked or dry fish
- Grounded crayfish
- Four slices of yam
- One seasoning cube
- One uyayak pod (Aidan fruit)
- Dry pepper
- Utazi leaves
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Preparation
Break the Uyayak pod into two and grind half into fine powder. Pour in some water and sieve the mix. Then set it aside.
In another pot, add salt and seasoning cube to goat meat, ponmo, or any other assorted meat and cook until done. You may add the smoked or dry fish 10-15 minutes before you take off the heat.
While the meat is boiling, peel and wash the yam. Boil it until soft and pound until it is smooth and stretchy. Then set aside.
Check for salt and add the sieved uyayak liquid and allow to cook for another 5 minutes. Add the crayfish and dry pepper to the meat.
Then add the pounded yam in small lumps and cover the pot. Once the yam melts and thickens the soup, stir gently. If the soup is too thick, simply add more water and stir.
Check for salt and pepper and adjust when needed. Your afia efere is ready to be eaten with pounded yam, fufu, eba, or any swallow you choose.
White soup recipe with goat meat
Cooking time: 1 hour 30 minutes
Ingredients
- One kilo of goat meat cut into smaller sizes.
- Cowskin (ponmo)
- Smoked or dry fish
- Stockfish
- Grounded crayfish
- Four slices of yam
- One seasoning cube
- One small ogiri okpei
- Three medium-size utazi leaves, shredded
- 1 onion (optional)
- Salt
- Fresh peppers
Preparation
- Peel the yam and cut it into small pieces. Wash thoroughly and cook until it is soft.
- Pound the soft yam with mortar and pestle until smooth and stretchy. You can use a blender or food processor as an alternative.
- Blend the fresh peppers with ogiri okpei and set aside.
- Slice the utazi leaves into tiny pieces and set aside.
- Cut the goat meat into desirable sizes and add it with the stockfish into your cooking pot. Season with chopped onion, salt, seasoning cubes, and a little water. Then allow to boil for 25 minutes.
- Add the required amount of water for the soup and allow it to boil.
- Add the pounded yam in small lumps and cover the pot.
- Once the soup thickens, add the fresh peppers mixed with ogiri, seasoning cube, and salt to taste. Stir and cover the pot to boil for another 5 minutes.
- Add the utazi leaves and stir. Leave for 30 seconds, and your soup is ready to be enjoyed with pounded yam, fufu, eba, and any other swallow you choose.
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How to cook 'Ofe Nsala' (White Soup)
White soup, known as Ofe nsala, is a traditional delicacy peculiar to the Igbo people of South-East Nigeria, particularly in Anambra State. It is also called Afia Efere by the Efik, who have their version of the white soup. It is called white because palm oil is not added in the preparation, unlike other traditional soups.
Type: Main Dish
Cuisine: Nigerian
Keywords: white soup, ofe nsala
Recipe Yield: 1 Serving
Calories: 82
Preparation Time: PT0H30M
Cooking Time: PT1H00M
Total Time: PT1H30M
Recipe Video Name: OFE NSALA SOUP aka WHITE SOUP || SISIYEMMIE
Recipe Ingredients:
- One big catfish
- Eight small pieces of yam
- Four utazi leaves
- One small piece of ogiri okpei (traditional seasoning)
- Two seasoning cubes
- Fresh peppers
- Salt
Recipe Instructions:
Preparation (before cooking white soup):
- When you buy catfish in Nigerian markets, the sellers will kill it and cut it up for you.
- When you get home, put the cut-up fish in a bowl. Wash thoroughly with water and salt to remove the slime.
- Boil water and pour on the fish to remove the extra slime and toughen the fish. You don't want the fish to disintegrate into the soup.
- Quickly rinse the slime with cool water and set aside the fish in a sieve to drain water.
- Chop the utazi into small pieces.
- Wash the fresh peppers and pound with ogiri okpei. You can use a blender if you like.
- Peel the yam and cut it into small pieces.
- Wash and place in a pot. Add water and cook until soft.
- Pound the cooked yam until it is smooth and stretchy. You can use a blender if it gives you that consistency.
Cooking direction of white soup:
- Add the pounded/blended pepper with ogiri okpei in a cooking pot. Pour the right amount of water you need for your soup and allow it to boil.
- Add the pounded yam in small lumps and cover the pot to continue cooking.
- Once the yam dissolves and thickens the soup, add the catfish seasoning cubes and salt to taste.
- Stir gently, so you don't break the fish. Cover the pot and allow to cook for 2 minutes.
- Add the utazi leaves, stir gently again, and that's it. Your white soup is ready. Enjoy with pounded yam, fufu, eba, or any swallow.
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