- 2 medium size tilapia fish
- 3 packs Sympli yam cubes
- 2-3 pcs stock fish
- 2 medium smoked fish
- 2 small fresh red peppers
- 2- tablespoons uziza leaves or 1 tablespoon utazi leaves or both
- 1 table spoon ground crayfish
- 2 table spoons pepper soup spice
- 1 seasoning cube
- 1 tablespoon ground pepper
- 2 seasoning cubes
- Salt to taste
Clean and gut the fish. Cut into 2 or 3 pieces each.
Place a pot on a hob on medium heat, add the Stock fish, and water to cover. (If your Stock fish is very tough, this first step will help.) Add 1 Knorr cube, 1 tablespoon ground pepper and the crayfish and salt to taste. If you’re using fresh red pepper, blend coarsely and add. Cook till the Stock fish is tender.
While that’s cooking, boil the yam cubes till soft. Then pound in a mortar or just use your blender or food processor, set aside.
When the stock fish is tender, add the Pepper Soup spice, Crayfish, Ogiri in water and boil for another 2 minutes.
Now, add the fresh fish and cleaned smoked fish. Reduce the heat to low, cook for 7-10 minutes. Then take the fresh fish out and set aside. Now, add more water to the broth depending on the quantity of soup you require.
Taste for seasoning, Add the 2nd Knorr cube if needed, be careful when adding salt as your broth already contain salt.
Now, add the pounded yam or your referred thickener. Give the content a good stir and leave to cook till the yam is completely dissolved, this should take 8-10 minutes.
The consistency of your Ofe Nsala will depend on your preference — we like ours slightly fluid. Add the fresh fish back into the pot, rock the pot gently to combine, this is so you don’t break the fish using a spoon.
Now add the washed Utazi or Uziza or both.
Be careful when adding Utazi as its quite bitter, too much will make your soup really bitter and inedible.
Bring two cups of water to a rolling boil in a medium sized pot.
Add two packs of Knorr yam cubes and leave to boil for seven minutes.
When yam is cooked, scoop into a food processor or a wooden mortar.
If you are using a food processor, use the chopping blade and blend for 5 minutes until the yam is soft and fluffy and there are no visible lumps. Scoop out with a wet spoon and mold to preferred shape. It is best to blend when yam is still very hot.
If you are using a mortar and pestle, pound for about six-seven minutes or until there are no visible lumps. If yam becomes too tough, add one cooking spoon of the water used in cooking the yam and pound for another one minute. It is best to pound when yam is still very hot.
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