Ofe Nsala na anu ewu is my specialty!
With utala Ji
Ofe Nsala Soup Recipe:
How to Cook Ofe Nsala with Goat Meat
Ofe nsala is a delicious Igbo Biafra soup cooked with goat meat, this is one of the healthiest light soups, it is prepared without palm oil being added, nor peanut oil just like egusi pepper soup. If you want to really enjoy the taste of this soup, its best you cook it with goat meat.
It is very easy and quick to prepare with few ingredients.
Yam is a very important ingredient in Ofe Nsala soup,as it is used to thicken the soup to give it a nice texture, just the way you use cocoyam to thicken Ofe Oweeri. You can either boil raw yam and then mash into a smooth paste for Ofe Nsala recipe or dissolve yam flour (pounded flour) in water to thicken the soup. The soup doesnt have to be very thick, just thick enough to hold your swallow when you deep into the soup.
Apart from goat meat, beef, chicken or dried fish can be added to make ofe Nsala soup, it all depends on your taste.
However, Ofe Nsala is traditionally garnished with Utazi leaves, but if you don’t have utazi, you can use Uziza leaves or spinach to add some greens to the soup; you just need a little of the leaves because it is not a vegetables soup. You can pair ofe Nsala with pounded yam or fufu.
Ingredients For Ofe Nsala Soup
(1): 1 kilo of goat meat
(2): 8 pieces of tiny yam cubes
(3): 1 cup of stockfish/dried fish
(4): 3 seasoning cubes
(5): 1 medium onion, chopped
(6): 3 scotch bonnets or cayenne pepper
(7): 2 tablespoons of ground crayfish
(8): 1 teaspoon of ground uziza seed, optional
(9): 3 medium size utazi leaves, shredded
(10): Salt to taste
Steps On How to Cook Ofe Nsala Soup
(1): Peel yam nicely, dice into smaller sizes and rinse well, Rinse the goat meat and stockfish into a pot.
(2): Add the blended pepper, onions, 2 stock cubes, salt, goat meat spice to the meat and place on heat to cook.
(3): Add enough water to the meat and also add the peeled yams and cook for 20 minutes.
(4): Pierce the yam with a fork to check if it is soft, once it is soft, remove from the content.
(5): Let the goat meat cook for a while until it turns out very soft. Place the yam in the mortar and mash gently or use a blender to blend it and set aside.
(6): Add some ground crayfish to the meat, more stock cube, and uziza seed and stir properly, you can add more water if the initial is dried up.
(7): Cut the mashed yam into bite sizes and drop into the pot containing the meat to dissolve.
(8): After the yam has dissolved in the content, taste for seasoning and adjust if need be.
(9): Add the shredded utazi leaves sparingly and stir well to combine, leave the soup to simmer for few minutes on medium heat. Take the Nsala soup off heat and serve with soft-pounded yam.
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