White soup, also called
ofe nsala or
afia efere, is native to the Igbos and the
Efiks. It is called
white soup because it is cooked without oil.
The soup is thickened with yam, which can be substituted with achi or potato puree. It is quite easy to make but can be heavy on the pocket.
Ingredients
- Goat meat/ Chicken/ Catfish/Turkey (or any other choice protein)
- Smoked fish
- Stock fish
- Crayfish
- 2 pieces of Ehuru
- 3 pieces of Uda
- 1 teaspoon of uziza seeds
- Uyayak/Osakirisa/Dawo/Aidan
- 4 slices of yam
- Dry pepper
- Cameroon pepper
- Ogiri Okpei/ Dawadawa
- Fresh uziza/utazi leaves
- Knorr cubes
Instructions
- Grind or pound the uziza seeds, ehuru and uda together
- Wash the stock fish, goat/chicken/turkey if you’re using meat and set everything to boil together with crayfish, dry pepper, 1 knorr cube and uyayak
Wash the uyayak and break into two before boiling
- While the meat is boiling, peel and wash the yam and set it to boil.
Occasionally check the meat and add more water if necessary, let it boil till the contents have tenderised considerably.
- When the yam is now soft, bring it out and pound it till smooth and lump free, then scoop the yam into the meat in medium sized balls
- Dissolve the dawadawa/ogiri in water and add into the pot, also add the grinded spices, the cat fish and smoked fish at this point. Let everything boil till the yam has dissolved completely.
- Wash and shred two uziza leaves and add it inside the pot, it gives it an additional flavour.
- Let it simmer for few minutes
- Turn off heat and serve with any swallow of choice
Sources:
Sisi Jemimah
Dooney’s Kitchen
All Nigerian Recipe
