Ofe-nsala is hugely reputed to be a special, nutritious delicacy and mouth-watering soup hugely favoured, loved and eaten by the Igbo people from Anambra state and other sister states.
Ofe-nsala is heavily loved and eaten in Anambra state as much as 'Ofe-Owere' is alleged to be loved by the Igbos within and around the capital city of Imo state Owerri! That also reminds me that the Igbos from Umuahia the capital state of Abia state are equally reputed to enjoy their ethnic type of soup called 'Ofe-Achara.
Ofe Nsala
doesn’t require the use of red oil.
How to Make Nigeria white Soup:
Ingredients;
Uziza Leaf (a bunch)
Utazi Leaf (a handful)
Meat of choice (chicken, beef, turkey)
Crayfish
Fresh pepper
Dried Fish
Head of stock fish (medium size
Pounded yam (thickener)
2 cubes of maggi or knorr
Salt and pepper to taste
Snails (5 to 10 big sizes) (optional)
You can decide whether to use or not use snails, even added two legs of grass-cutter {Bush meat (Anu Nchi) optional.
Normally, you parboil the meat with ingredients (Maggi, onions, salt and others), cook for about 15 minutes before adding water. Then cook till the meat is tender enough for consumption.
Blend the Cray fish Cook and pound about 1.5 kg of yam, normally, cocoa yam is the favorable thickener for most soups of this kind the only exception is when you are make nsala soup, pounded yam is used. Wash the dried fish/stock fish with hot water.(to remove sands and impurities).
Add more water to the meat on fire (when it is tender enough for consumption) add water depending on the quantity of thickener and the available ingredients.
Add the washed dried fish, crayfish, stock fish cook for about ten minutes before adding the pounded yam.
Allow the pounded yam to dissolve (about 10 to 15 minutes) before adding the snail, grass cutter leg, Uziza leave / Utazi leave.
Note: in the case here, the leg of grass-cutter was already roasted and made soft so you needed to add it at the end.
Allow to boil for another five minutes and you just made a delicious nsala soup.
You can serve with eba, semo, wheat or fufu.
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