APRON AND PANS - OFE NSALA (WHITE SOUP)
Ingredients
Yam (six to eight slices - baby fist size)
Ground crayfish (1 cup)
Seasoning cubes (3 cubes)
Ground uziza seeds (2 Teaspoons)
Uziza Leaves
Dried fish (two medium sizes)
Snails (Optional)
Meat of choice (2kg)
Utazi leaves (optional)
Salt and Pepper to taste.
Red Ground Pepper to taste
Preparation
Start by peeling and boiling the yam. This should be pounded with a mortar and pestle. Pounded yam serve as the thickener but can also be eaten with other Nigerian soups.
Grind the crayfish and uziza seeds. Wash and slice the uziza leaves. Wash the snails if you are using them. You can wash snails with alum to remove the sliminess. Although, some people prefer to cook snails with the slime, sometimes without even removing the shell.
Parboil the meat with all the necessary ingredients for about twenty to forty minutes, until it is soft enough for consumption.
Add the hot-water-washed dry fish. This could be added earlier if you are using a strong dry fish like mangala.
Add about 3 cups of cold or boiled water. The amount of water for nsala soup depends on the ingredients/thickener available and the number of people you are trying to feed.
Boil the combination for another ten to twenty minutes until they are both soft for consumption. Add the ground crayfish, uziza seed and ground red pepper (pls taste before adding red pepper, the uziza seeds are also very peppery).
Taste your soup at this time and add the seasoning cube or salt to improve the taste if it doesn’t taste nice yet.
Add the pounded yam. You can add half and watch the soup for the next five minutes, if it is not thick enough you can add a little more. A very light nsala soup tastes better.
Add the sliced uziza and utazi leaves. The utazi should be used sparingly for white soup. Its purpose is to add a faint bitter taste.
Allow to simmer for a few minutes. Serve your delicious ofe nsala with pounded yam, fufu or eba.
Yam (six to eight slices - baby fist size)
Ground crayfish (1 cup)
Seasoning cubes (3 cubes)
Ground uziza seeds (2 Teaspoons)
Uziza Leaves
Dried fish (two medium sizes)
Snails (Optional)
Meat of choice (2kg)
Utazi leaves (optional)
Salt and Pepper to taste.
Red Ground Pepper to taste
Preparation
Start by peeling and boiling the yam. This should be pounded with a mortar and pestle. Pounded yam serve as the thickener but can also be eaten with other Nigerian soups.
Grind the crayfish and uziza seeds. Wash and slice the uziza leaves. Wash the snails if you are using them. You can wash snails with alum to remove the sliminess. Although, some people prefer to cook snails with the slime, sometimes without even removing the shell.
Parboil the meat with all the necessary ingredients for about twenty to forty minutes, until it is soft enough for consumption.
Add the hot-water-washed dry fish. This could be added earlier if you are using a strong dry fish like mangala.
Add about 3 cups of cold or boiled water. The amount of water for nsala soup depends on the ingredients/thickener available and the number of people you are trying to feed.
Boil the combination for another ten to twenty minutes until they are both soft for consumption. Add the ground crayfish, uziza seed and ground red pepper (pls taste before adding red pepper, the uziza seeds are also very peppery).
Taste your soup at this time and add the seasoning cube or salt to improve the taste if it doesn’t taste nice yet.
Add the pounded yam. You can add half and watch the soup for the next five minutes, if it is not thick enough you can add a little more. A very light nsala soup tastes better.
Add the sliced uziza and utazi leaves. The utazi should be used sparingly for white soup. Its purpose is to add a faint bitter taste.
Allow to simmer for a few minutes. Serve your delicious ofe nsala with pounded yam, fufu or eba.
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