Learn how to make the famous Nigerian Ofe Nsala and Ofe Akwu Soup

Ofe Nsala, also known as Nsala Soup or White Soup, is a traditional Nigerian soup that originates from the Igbo people. This soup is known for its light color and rich taste, usually made with catfish, yams, and a few other flavorful ingredients. Here’s a basic recipe for making Ofe Nsala:

Ingredients:

• 1 medium-sized catfish, cleaned and cut into steaks
• 2 cups yam, peeled and cut into small chunks
• 2 tablespoons ground crayfish
• 2 tablespoons ground pepper (adjust to taste)
• 2-3 stock cubes (seasoning cubes)
• Salt to taste
• 1 tablespoon Uda seeds (Negro pepper)
• 1 tablespoon Utazi leaves, shredded
• 2-3 Ehuru seeds (Calabash Nutmeg), ground (optional)
• 1 handful scent leaves or basil leaves, chopped (optional)
• Waterleaf or spinach (optional), washed and chopped
• 1 liter of water or more

Instructions:

1. Prepare Catfish:

• Clean the catfish thoroughly, cut it into steaks, and set aside.

1. Prepare Yam:

• Peel and cut the yams into small chunks.

1. Cook Yam:

• In a pot, add the yam chunks and enough water to cover them. Boil until the yams are soft and can be easily mashed. Mash the yams in the pot.

1. Add Catfish:

• Add the catfish steaks to the pot with the mashed yams. Cook until the catfish is tender.

1. Prepare Uda Seeds:

• Toast the Uda seeds in a dry pan for a few minutes. Crush them slightly with a mortar and pestle.

1. Season the Soup:

• Add ground crayfish, ground pepper, stock cubes, salt, and the crushed Uda seeds to the pot. Stir well to combine.

1. Optional: Add Ehuru Seeds:

• If using Ehuru seeds, grind them and add to the pot. Stir.

1. Shred Utazi Leaves:

• Shred the Utazi leaves and add them to the pot. Stir.

1. Add Water:

• Pour in about 1 liter of water or more to achieve your desired consistency for the soup.

1. Simmer:
   • Allow the soup to simmer for about 10-15 minutes, allowing the flavors to meld together.
2. Optional: Add Scent Leaves or Basil Leaves:
   • If using, add chopped scent leaves or basil leaves to the pot. Stir and let it simmer for a couple more minutes.
3. Adjust Seasoning:
   • Taste the soup and adjust the seasoning if necessary. Add more salt, pepper, or stock cubes according to your preference.
4. Serve:
   • Ofe Nsala is traditionally served hot. It is often enjoyed with fufu or pounded yam.

Ofe Nsala is a flavorful and light soup that showcases the unique taste of Uda seeds and Utazi leaves. Feel free to adjust the ingredients based on your taste preferences.

Ofe Akwu Recipe

Ofe Akwu, also known as Banga Soup, is a traditional Nigerian soup, particularly popular among the Igbo people. The soup is made from palm fruit extract and is known for its rich, reddish color and unique flavor. Ofe Akwu is often enjoyed with starch-based dishes like rice, fufu, or pounded yam. Here’s a basic recipe for making Ofe Akwu:

Ingredients:

• 2 cups palm fruit extract (banga juice)
• Assorted meats (beef, goat meat, tripe, cow foot, etc.), cut into bite-sized pieces
• Stockfish and/or dried fish (optional)
• 1 cup periwinkle (optional)
• 1 cup sliced onions
• 2-3 tablespoons ground crayfish
• 2-3 tablespoons ground pepper (adjust to taste)
• 2-3 stock cubes (seasoning cubes)
• Salt to taste
• Utazi leaves, shredded (optional, for bitterness)
• Ofor or Achi (local thickeners, optional)
• 1 cup cocoyam or yam, peeled and pounded (used as a thickener)
• 1 cup palm oil
• Water

Instructions:

1. Prepare Cocoyam or Yam Thickener:

• Peel and pound the cocoyam or yam. Place the pounded cocoyam/yam in a bowl and add a little water to form a smooth paste.

1. Extract Palm Fruit Juice:

• Boil the palm fruits until they are soft. Pound or blend them to extract the juice. Strain the juice to remove any kernel particles.

1. Cook the Meat:

• In a pot, cook the assorted meat with sliced onions, stock cubes, and salt. If using stockfish and/or dried fish, add them to the pot as well. Add enough water to cover the meat and let it simmer until the meat is tender.

1. Add Palm Fruit Extract:

• Pour the palm fruit extract (banga juice) into the pot with the cooking meat. Stir well to combine.

1. Add Palm Oil:

• Add the palm oil to the pot. Stir well to combine with the cooking meat and palm fruit extract.

1. Add Ground Crayfish and Pepper:

• Add ground crayfish and ground pepper to the pot. Stir and let it simmer for a few minutes.

1. Optional: Add Periwinkle:

• If using periwinkle, add them to the pot. Stir to combine.

1. Add the Thickener:

• Gradually add the cocoyam or yam paste to the pot while stirring continuously to avoid lumps. This will help thicken the soup.

1. Optional: Add Ofor or Achi:

• If using, mix the ofor or achi with a little water to form a smooth paste. Add it to the pot, stirring continuously.

1. Season and Simmer:
   • Season the soup with additional stock cubes if needed. Allow the soup to simmer for about 10-15 minutes.
2. Add Utazi Leaves (Optional):
   • If using, add shredded utazi leaves to the pot. Stir well to combine.
3. Check for Seasoning:
   • Taste the soup and adjust the seasoning, adding more salt or pepper if necessary.
4. Simmer Until Vegetables Are Cooked:
   • Let the soup simmer until all the ingredients are well-cooked and the flavors meld together.
5. Serve:
   • Ofe Akwu is traditionally served hot and is often paired with rice, fufu, or pounded yam.

Feel free to adjust the ingredients and quantities based on your preferences. Ofe Akwu is a flavorful and hearty soup that is a staple in Nigerian cuisine.

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