Ofe Nsala, also known as white soup, is a delicate and flavorful Nigerian dish originating from the Igbo people of southeastern Nigeria, particularly in Anambra and Enugu states. Unlike many Nigerian soups that rely on palm oil, Ofe Nsala is a light, broth-based soup characterized by its pale color and subtle, spicy flavor. It is made with fresh fish, yam, and a blend of spices, including utazi leaves and uziza, which give it a distinctive peppery and slightly bitter taste. Often prepared for special occasions or as a postpartum meal for its nourishing qualities, Ofe Nsala is typically served with pounded yam, fufu, or eba, offering a comforting and aromatic dining experience.
Below is an in-depth, step-by-step recipe for preparing authentic Ofe Nsala, with detailed instructions and tips to achieve the perfect balance of flavor, texture, and consistency.
Recipe for Ofe Nsala (White Soup)
Servings: 4–6
Prep Time: 20 minutes
Cook Time: 40–50 minutes
Total Time: 60–70 minutes
Ingredients
For the Soup Base:
- 1 medium yam tuber (about 500g, peeled and cut into chunks for thickening)
- 4–5 cups water or fish stock
- 1 medium onion, finely chopped or blended
- 2–3 tablespoons ground crayfish
- 2–3 seasoning cubes (Maggi or Knorr)
- 1 teaspoon ground Cameroon pepper (or cayenne pepper, to taste)
- 1–2 fresh scotch bonnet peppers (finely chopped or blended, for heat)
- Salt, to taste
Proteins:
- 1 kg fresh fish (catfish, tilapia, or mackerel, cleaned and cut into chunks)
- 200g stockfish (pre-soaked and deboned, optional)
- 200g dried fish (optional, cleaned and soaked)
- 200g fresh prawns or shrimp (optional, cleaned and deveined)
Vegetables and Spices:
- ½ cup chopped utazi leaves (fresh, washed, for bitterness)
- ½ cup chopped uziza leaves (fresh, washed, for peppery flavor, optional)
- 1 teaspoon ogiri (fermented locust bean paste, optional, for umami)
For Boiling Fish and Stockfish:
- 1 small onion, roughly chopped
- 1 teaspoon salt
- 1 seasoning cube
- Water (enough to cover fish)
Equipment
- Large pot
- Medium pot (for boiling yam and fish)
- Wooden spoon or spatula
- Knife and cutting board
- Blender or mortar and pestle (for blending peppers or onions)
- Measuring cups and spoons
- Bowls (for soaking fish and preparing ingredients)
Step-by-Step Instructions
Step 1: Prepare the Ingredients
- Clean the Fish: Rinse fresh fish thoroughly under running water. If using catfish, pour hot water over it to remove the slimy outer layer, then rinse with cold water. Cut into medium chunks.
- Soak Stockfish and Dried Fish: Place stockfish and dried fish in warm water for 30–60 minutes to soften. Remove bones and break into smaller pieces.
- Prepare Yam: Peel the yam and cut into small chunks. Rinse to remove excess starch and set aside.
- Prepare Vegetables: Wash utazi and uziza leaves thoroughly in water with a pinch of salt to remove dirt. Chop finely and set aside separately. Utazi is bitter, so use sparingly.
- Chop Onions: Finely chop or blend one medium onion for the soup and roughly chop a small onion for boiling the fish.
- Prepare Peppers: Finely chop or blend scotch bonnet peppers with a little water for a smoother consistency.
Tip: Fresh fish, especially catfish, is traditional for Ofe Nsala due to its tender texture and mild flavor. Handle carefully to avoid breaking during cooking.
Step 2: Cook the Yam Thickener
- Place the yam chunks in a medium pot and add enough water to cover (about 2–3 cups).
- Boil over medium heat for 10–15 minutes, or until the yam is soft and easily pierced with a fork.
- Drain the yam, reserving the cooking water.
- Mash the yam into a smooth paste using a potato masher, mortar and pestle, or blender. Add a little reserved cooking water if needed to achieve a thick, creamy consistency.
- Set the mashed yam aside for thickening the soup.
Tip: The mashed yam acts as a natural thickener, giving Ofe Nsala its signature slightly viscous texture. Ensure it’s smooth to avoid lumps in the soup.
Step 3: Cook the Fish and Stockfish
- In a medium pot, place the fresh fish and soaked stockfish (if using). Add enough water to cover (about 2 cups).
- Add the roughly chopped small onion, 1 teaspoon salt, and 1 seasoning cube.
- Bring to a gentle simmer over medium heat and cook for 5–7 minutes (fish) or 10–15 minutes (stockfish), until just cooked through. Avoid overcooking the fish to prevent it from breaking apart.
- Remove the fish and stockfish carefully with a slotted spoon and set aside. Strain the stock into a bowl and reserve (about 2–3 cups) for the soup.
Tip: Cooking fish separately prevents it from disintegrating in the soup. Reserve the stock for added flavor.
Step 4: Start the Soup Base
- In a large pot, pour 4 cups of the reserved fish stock (or a combination of fish stock and water).
- Add the finely chopped or blended medium onion and bring to a gentle simmer over medium heat.
- Stir in 2–3 tablespoons of ground crayfish, 2–3 seasoning cubes, 1 teaspoon ground Cameroon pepper, and the scotch bonnet peppers (if using).
- Simmer for 5 minutes to allow the flavors to meld.
Tip: Ofe Nsala is a light soup without palm oil, so the stock and crayfish are key for depth. Taste and adjust seasoning early to build flavor.
Step 5: Thicken the Soup
- Gradually add the mashed yam to the simmering stock, stirring continuously to prevent lumps.
- The soup will thicken as the yam dissolves, creating a slightly viscous consistency.
- Reduce the heat to low and simmer for 5–7 minutes, stirring occasionally, until the soup is smooth and well-combined.
- If the soup is too thick, add a little more stock or water to reach your desired consistency.
Tip: Stir gently but consistently to ensure the yam fully integrates without forming clumps. The soup should be thick but still pourable.
Step 6: Add Proteins
- Return the cooked fish and stockfish to the pot, along with the dried fish and prawns or shrimp (if using).
- Stir gently to avoid breaking the fish, and simmer for 3–5 minutes until the prawns are pink and cooked through.
- If using ogiri, add 1 teaspoon now and stir to incorporate its umami flavor.
Tip: Add proteins late to preserve their texture. Fresh fish is delicate, so handle with care.
Step 7: Add Utazi and Uziza Leaves
- Stir in the chopped utazi leaves, using sparingly to avoid overpowering the soup with bitterness.
- If using uziza leaves, add them now for a peppery, aromatic note.
- Simmer for 1–2 minutes until the leaves are wilted but still vibrant. Avoid overcooking to preserve their flavor and nutrients.
Tip: Utazi is bitter and should be used in moderation. Taste after adding to ensure balance. Uziza is optional but adds a traditional Igbo flair.
Step 8: Check Consistency and Final Adjustments
- Check the soup’s consistency. It should be slightly thick and smooth, with a light, broth-like texture. If too thick, add a splash of stock or water and stir.
- Taste for seasoning and adjust with more salt, pepper, or seasoning cubes if needed.
- Simmer for an additional 1–2 minutes to blend flavors.
Step 9: Serve
- Remove the pot from heat and let the soup rest for 1–2 minutes to settle.
- Serve hot with a Nigerian swallow like pounded yam, fufu, eba, or amala.
- Garnish with a few extra utazi leaves or flaked fish for presentation (optional).
Serving Tip: Ofe Nsala is traditionally eaten with the hands. Scoop a portion of swallow, roll it into a ball, and dip it into the soup for a flavorful bite.
Tips for Success
- Use Fresh Fish: Fresh catfish or tilapia is ideal for Ofe Nsala’s delicate flavor. Avoid frozen fish if possible, as it may affect texture.
- Control Thickness: The yam thickener should create a smooth, slightly viscous soup. Add it gradually and adjust with stock or water as needed.
- Balance Bitterness: Utazi leaves are bitter, so use sparingly and taste frequently to avoid overpowering the soup.
- Cook Fish Carefully: Overcooking fish makes it fall apart. Cook just until done and handle gently when adding to the soup.
- Layer Flavors: Crayfish, ogiri, and peppers are essential for depth. Add them early and adjust seasoning throughout cooking.
Variations
- Ofe Nsala with Chicken: Substitute fish with chicken for a heartier version, popular in some Igbo households.
- Vegetarian Ofe Nsala: Omit fish and meat, using mushrooms or tofu for protein. Use vegetable stock for flavor.
- Spicy Ofe Nsala: Increase scotch bonnet peppers or Cameroon pepper for a fiery kick.
- Ofe Nsala with Cocoyam: Replace yam with boiled and mashed cocoyam for a different texture and flavor, common in some regions.
Storage and Reheating
- Storage: Store leftover Ofe Nsala in an airtight container in the refrigerator for up to 2–3 days. The soup may thicken as it sits.
- Freezing: Freeze in portion-sized containers for up to 1 month. Thaw in the refrigerator before reheating.
- Reheating: Reheat on the stovetop over low heat, adding a splash of water or stock to loosen the consistency. Stir gently to avoid breaking fish. Microwave in short bursts, stirring in between.
Nutritional Information (Approximate, per serving)
- Calories: 200–300 kcal
- Carbohydrates: 15–20g
- Protein: 20–25g
- Fat: 5–10g
- Fiber: 2–3g
Note: Nutritional content varies based on ingredients, portion size, and protein choices.
Common Mistakes to Avoid
- Overcooking Fish: Cooking fish too long makes it disintegrate. Cook briefly and add to the soup late.
- Using Too Much Utazi: Excessive utazi makes the soup overly bitter. Add gradually and taste to balance.
- Lumpy Thickener: Adding yam paste without stirring causes lumps. Stir continuously while incorporating.
- Over-Thickening: Too much yam makes the soup pasty. Add the thickener in small amounts and adjust with liquid.
- Not Tasting: Ofe Nsala’s delicate flavor requires frequent tasting to balance spices, bitterness, and saltiness.
Ofe Nsala is a cherished dish in Igbo culture, often prepared for celebrations, naming ceremonies, and as a nourishing meal for new mothers due to its light yet protein-rich composition. Its “white” moniker reflects the absence of palm oil, setting it apart from heavier Nigerian soups like egusi or okro. The use of utazi and uziza leaves highlights the Igbo love for aromatic, slightly bitter flavors, while fresh fish and periwinkle nod to the region’s riverine heritage. In many households, Ofe Nsala is a symbol of care and culinary finesse, with cooks perfecting the balance of spices and greens to create a memorable meal.
