|Beef||1lb or 8 pieces|
|Catfish nuggets||8 pieces|
|Pounded yam||2 cups|
|Knorr bouillon seasoning||2 tsps|
|Ground crayfish||2 tsps|
|Cajun seasoning [optional]||1 tsp|
|Utazi leaves [optional]||2 tbsps chopped|
Ofe Nsala is also popularly known as white soup (the literal translation) due to the lack of tomatoes or palm oil; ingredients which are typical to Nigerian soups and stews. This soup is from the Igbo people of Nigeria, particularly people in Anambra state. However, the Efik people also have a version known as Afia Efere. The difference is in the spices used.
Traditionally, this soup is made using whole fresh catfish. However, I don’t have access to that, so I used catfish nuggets. I also added some beef, as the flavor is good for the soup. You can choose to add other meats and fish if you’d like. Ofe Nsala also traditionally requires utazi leaves, but you can skip them. I wasn’t able to get access to that either.
Prep Steps 🙁
- Clean the beef, and put in a pan. Add enough water to cover the meats. Add in the salt, knorr bouillon and cajun seasoning and let the beef cook for about 15 minutes.
- While the meat is boiling, blend the onion and habaneros into a fine pulp.
- Boil some water for your pounded yam.
Ofe nsala time! 🙂
- Prepare the pounded yam. This will be our thickener for the soup. We will also eat the remaining pounded yam with the soup 🙂
- Next, add in the blended onion and habanero and let it cook with the beef for another 15 minutes. Also, add in the ground crayfish now.
- Now, add about half of the poundo you made into the soup in small chunks. Add in the catfish nuggets and the utazi leaves now if you have it. Keep stirring till the soup is nice and thick and all the pounded yam is dissolved into the soup.
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