Cooking has been one part of me that I try to keep the passion refueled.
Like they say "all work and no play makes jack the dull boy" for me I would replace play with cook.
(my apologies for not dropping photo guides but I hope you sync into the spirit of an eastern cook)
Straight from the Eastern part of Nigeria popularly known as the Igbo's, I present an Anambra native soup called the "Ofe Nsala".
To get the real taste of the Nsala soup, I would advice you follow the steps carefully.
Ingredients
- Fresh catfish
- Yam (1/2 a slice)
- Utazi Leaves/uziza (Gongronema latifolium) - 5 leaves
- Small piece of ogiri okpei (castor seed)
- Crayfish
- Onion
- smoked/dry fish
- Fresh Pepper
- 2 pieces of deseeded Uda (Negro pepper)
- Seasoning cubes
- Salt
Preparations
The Fish
- Properly wash the Catfish with warm water + salt + lime, cover in a bowl and leave for some minutes so as to remove the slimy nature easily. feel free to check how here "> how to remove slime form a catfish"
- Rinse the catfish and set aside
The Yam
- Peel the yam and boil till its soft
- Pound with mortar and pestle till a smooth paste is achieved
The Smoked/Dry fish
- Properly wash the Smoked fish in a warm water
- Debone the fish
- Rinse and set aside
Other ingredients
- Dice the onions and set aside
- Pound the Pepper and set aside
- Slice the Utazi leaves and set aside
Lets get the dish prepared
In a pot of boiling water:
- Add the smoked fish + salt + pepper + onions + seasoning cube + crayfish + ogiri / okpei + seeded uda and allow it to boil for 5 minutes
- Add the catfish and allow it to boil for about 3 - 5 minutes on low heat
- Add the pounded yam and allow it to boil for roughly 5 minutes (pounded yam serves as a thickener )
- Add the Utazi leave and allow to boil for just 3 minutes
- Add salt if necessary and stir.
Ofe Nsala is ready.
Feel free to serve with Pounded yam (highly recommended) or any swallow of your choice.
Hope you enjoy your meal.