Nsala soup (ofe nsala) is a special soup of the Nigerian Igbo tribe, particularly those in Anambra and Efiks., which made it highly well-liked throughout the southern and eastern regions of Nigeria. Unlike other traditional soups, Ofe Nsala is prepared without the use of palm oil, which is why it is also known as white soup.
It’s one of the easiest soups to cook.
Read also: Start off the new year with this mouth-watering Edikaikong soup recipe
You can use beef, assorted meat, catfish or chicken for this soup. I used chicken.
Ingredients
Chicken
Small-sized raw Yam cubes OR Yam Powder
3 tablespoonful ground Crayfish
2 medium dry fish
stockfish medium size
Cameroon pepper (grounded)
1 handful chopped Utazi Leaves
1 handful of uziza leaves
4 okpei
1 teaspoon Uziza seeds (grounded )
1 teaspoon ehuru (grounded )
3 pieces of uda (grounded )
2 Stock/Seasoning cubes (maggi, knorr etc)
Salt
Preparation
Wash the Chicken, stockfish, and dry fish well and put them in the pot. Season the chicken and cook it with the stockfish and dried fish. Cook until the chicken is done.
Peel the yam, cut it into small cubes and cook until soft, then pound to a smooth paste, using a mortar and pestle.
Then gradually add the yam paste to the broth, add the uziza seeds, ehuru and uda and let it cook until the chicken is cooked through and the paste has completely dissolved. Add the crayfish, okpei and pepper.
Lastly, add the uziza/utazi leaves, cook for 20 seconds, and taste for salt.
Serve with any swallow of your choice.
