Ofe Nsala (White Soup)

Recipe for 4 servings:

• 2 whole fresh catfish

• 2 tablespoons of ground pepper

• 3 tablespoons of crayfish

• 1 onion chopped

• 3 slices of yam (for thickening) or

• 1 cooking spoon mashed ede (cocoyam)

• Pepper soup spices (uda and utazi)

• Seasoning and salt to taste

• 1 small bunch basil leaf (washed and shredded)

Method

Boil the yam until tender, pound into a smooth paste and drop into the pot. Add two cups of hot boiling water to the pot of yam and set on fire. Clean the catfish with either lime, salt or lemon to clear off the slime. Slice into sizeable pieces and set aside until the soup is almost set. This is to prevent the fish from scattering inside soup. If you are using ede, add it to the boiling pot, include the crayfish, pepper, and spices such as uda, uziza, ushasha, onion, salt and seasoning to taste. Cook until the stock is thoroughly set. Add the fish and allow to simmer until the fish is properly cooked. Make sure the soup is thick. Add the shredded basil leaves and simmer for few seconds. Remove from heat and serve with pounded yam.

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