Ofe Nsala is an elevated peppersoup.
It is thicker, thickened with pounded yam or garri.
It is richer, because it is typically made with an assortment of meats, fresh catfish, dried catfish, and other kinds of seafood.
This soup contains goat meat, and dried cat fish, plus a secret ingredient. The secret is Ogili (fermented locust beans) – A part of my Nigerian package (if you follow me on IG, you would have seen some of my childhood favorite snacks that made up this package). Ogili has this beautifully exotic earthy, rich umami-like flavor. It reaches deep into your taste buds, and leaves you desiring more.
Less than 1/2 a teaspoon was used in this soup. A little Ogili does goes a long way.
Ofe Nsala
Prep time
Cook time
Total time
Author: ChiO
Serves: 4
Ingredients
- 2 lbs goat meat (with skin)
- 1 lbs dried cat fish (washed thoroughly and deboned)
- 1 X large red onion
- 1 jalapeno pepper
- 3 tbs freshly blended ginger
- 2 tbsp crushed garlic
- 5 cups of water
- A pinch of ogili (fermented locust beans)
- 1 tbsp salt
- 2 stock cubes
- 2 bay leaves
- 2 tbsp pepper soup seasoning
- a handful of prepared eba or pounded yam
Instructions
- Blend the pepper and onions and pour blend into a pot.
- Add other ingredients (except the fish, ogiri, pepper soup spice, and eba) into the pot.
- Boil for abut 45 mins or until goat meat is soft.
- Add the remaining ingredients and stir.
- Taste for salt and adjust as necessary.
- Also add more pepper soup spice if you prefer a stronger flavor.
- Add more water if you prefer a lighter soup.
- Cook on medium heat for 10 additional mins.
- Turn of heat and serve.
So thick, rich and delicious.
Oya Come Chop! 🙂
WOOOOWWWWWW!!!!!! is this by any chance Granma C’s recipe cos that soup looks MADDDDDD!!!!!! #ineed