…Ofe Nsala is best served with pounded yam
- Improves the absorption of other nutrients in foods.
- Increases blood circulation
- Reduces the risk of heart disease
Ofe Nsala is ideal for persons averse to taking palm oil. If you are on a diet, it is a complete meal if you use yam as your thickener. It is easy to prepare, but requires a lot of ‘tattles’, ‘obstacles’, or animals, as I like to refer to the sources of animal protein necessary to make this soup complete.
- Mangala, smoked fish, chicken, beef or goat meat, in sizeable chunks
- Dry fish
- stock fish
- Yam or Ofor
- Grinded fresh red pepper
- Sliced uziza leaves
- Seasoning cubes and salt
I didn’t list the quantity because that is a trade secret, however, a good cook would know what to do.
First step is to put water in a pot to boil your chosen animal, if it isn’t fresh fish. The yam and stock fish can also cook in the same water to create a nice broth, as well as save on gas and time. When the yam is soft, pound it in a mortar. But, do not pound it to the pounded yam level. It need not be too smooth.
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After removing the yam, before you begin to pound, throw in the dry fish, crayfish, blended fresh pepper, salt and seasoning cubes. It will look a lot nicer if the pepper is not to smooth so its particles add colour to the soup.
While the soup is coming to a boil, add the pounded yam till the soup is as thick as you like. However, taste the soup to ensure the pepper, salt and seasoning are in the appropriate quantity.
Then add your sliced Uziza leaves, stir then cover the pot to let the soup cook for about three minutes. Then the soup is ready.
Ofe Nsala is best served with pounded yam.
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