- Beef Or Goat MeatAny QuantityYou can skip the meat and use cat fish or any fresh fish. You can also use chicken
- StockfishAny Quantity
- Dried FishAny QuantitySoak first in hot water to soften. You can also use smoked fish
- Ehuru Seeds1 PiecesThis is called Calabash Nutmeg. You have to peel it from its shell. You peel by breaking it with a hard object or with your teeth and removing the insides from the shell. See 3rd picture above to see what it looks like. Use with caution as it has a very strong flavour like regular nutmeg and it can easily take over the taste of your soup
- Uziza Seeds1 1/2 TeaspoonsSee 3rd picture above to see what it looks like
- Uda Pod / Seed2 PiecesAlso called Negro Pepper. See 3rd picture above for what it looks like. Use in moderation because it has a slightly bitter taste
- Uziza Leaf1/4 CupsWashed and chopped. About 4 tablespoons
- Ground Crayfish2 Tablespoons
- Scotch Bonnet Pepper2 PiecesLocally called ata rodo, chopped
- Chilli Powder1/4 TeaspoonsGround Pepper
- Onion2 TablespoonsFinely chopped onions. To season the meat and cook the stock
- Yellow Pepper1/4 TeaspoonsLocally called Cameroon pepper
- Pounded Yam1 HandfulTo thicken the soup. Add a little more water than usual when pounding so the pounded yam will dissolve faster in the soup. Actual quantity depends on how thick you want the soup
- Pounded YamTo servePound as usual
- WaterAs required to cook the soup
- Pepper Soup Spice2 1/2 TablespoonsIf you cannot get the spices listed above (ehuru, uziza and uda), substitute with already made pepper soup spice. But don't use the pepper soup spice and the raw spices together. Either you use the raw spices or use pepper soup spice.
- Salt and Maggi CubeTo Taste
How to make Ofe Nsala a.k.a White Soup
Step 1. Using a dry blender/mill or a spice grinder, grind the ehuru seeds (don’t forget to peel first), uda pod and uziza seeds together. Be sure to grind the seeds until smooth and powdery. Set aside after grinding.
Step 2. Wash any meat you will be using, put it in a pot, season with a little onions, salt and maggi to taste, a little ground pepper, add water and cook the meat until tender. Make sure the stock is well salted and tasty because the stock will make the soup.
Step 3. When the meat is almost tender, add the stockfish and dried fish and cook everything until tender.
Step 4. Make sure there is enough stock or liquid left in the pot. Actual quantity depends on how much soup you want to make but at least 4 cups is good. Add more water if necessary, and bring to a boil.
Step 5. Add in the ground spices or pepper soup spice if you are substituting, chopped fresh pepper, yellow pepper, chilli powder and ground crayfish. Stir and taste for salt.
Step 6. Cook for about 10 to 15 minutes then add the pounded yam.
***Add the pounded yam in little bits so it dissolves faster.
Step 7. Stir in the pounded yam continuously so it will dissolve in the soup. The more it dissolves and the longer the soup cooks, the more it thickens. Cook until all the pounded yam has dissolved in the soup.
Step 8. Add the chopped uziza leaves. Stir and cook for about 3 minutes. Then switch off the burner and let the pot of soup sit on the burner for about 5 minutes before serving.
Done. Your Ofe Nsala is ready. Serve with pounded yam.