White Soup (Ofe Nsala recipe)

Ingredients:::
• 1 medium sized Cat Fish
• 500g Beef (Red meat)
• 1 medium sized Dry fish 
• 1 small Stock fish
• 1 Red Onion 
• 2 Scotch Bonnets "Atarodo" 
• 1 tbsp. Peppersoup spice or 1 tbsp. Ground Uda seeds, Ehuru seeds & Mkpuruziza seeds
• 3 Stock cubes, Crushed
• Salt (To taste) 
• 2 tbsp. Crayfish, Ground 
• 2 tbsp full Yam , pounded - Thickener 
• 10 Uziza leaves "False cubeb" 
• 3 Utazi leaves - Optional
• 2 Small sized Ogiri Okpei
• Ngoloo or Isam (Periwinkle) (As desired)


Directions :::
Prepare your ingredients
• To prepare the stock fish and dry fish, soak them both in hot water for about 5 mins till they regain moisture and soften. Remove the bones from the dry fish, Rinse the stock fish and dry fish - set aside.

• To prepare the periwinkles, Remove the eyes and gut of the periwinkles, Rinse - set aside.

• To prepare the catfish, soak in Hot water till all the slime removes, rinse severally and set aside.

• Blend the onion and pepper together with a little water or you can do it traditionally by simply pounding the onion and pepper

• Dissolve your Ogiri okpei n a little amount in water & then set aside.

•Chop the utazi and uziza leaves - Set aside

Utazi is optional and should be added sparingly. it's used to give the soup a slightly bitter taste while the Uziza which is Very Hot/ peppery adds an aromatic flavor & taste to the soup. Avoid adding too much since the scotch bonnet (Atarodo) is being used.

To Prepare The Soup
Step 1: Place the Red beef in a medium sized pot and add a little water just enough to go half way through the beef in the pot. Add the pounded or blended onion and pepper, salt and stock cubes. cook for about 15 mins till a little bit tender.

Step 2: Once the meat is tender, Add some more water (The amount of water you add would be the quantity of soup you'd end up with), Pour in the dissolved ogiri and add the Cat fish, washed stock fish and dry fish, Peppersoup spice / ground uda & mkpuru uziza seeds, Cray fish. leave to boil for about 5 mins

Step 3: Once it starts to boil, Add the tablespoons of pounded yam, stir and cover the pot. The yam would dissolve and thicken the soup. Leave to cook for about 10 mins till it starts to boil and you are satisfied with the thickness. You could add more yam if you want it a little bit thicker.

Step 4: Add the Periwinkles, and chopped Uziza and utazi leaves. Reduce the heat and leave to simmer for for 3-5mins

Turn off your burner and serve with Pounded yam or you favorite Swallow

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