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White soup, yummy yummy yum yum... I love love love this soup. If you're tired of your usual and want to make something traditional and totally different, this is it. If you intend to take this soup with eba or semo, use pounded coco yam instead of yam so it can draw very well.
Ingredients
- Stock fish
- Meat (I prefer goat meat)
- Smoked fish
- 2 little slices of yam pounded) to thicken the soup
- Few uziza leaves (hot leaf)
- Pepper
- Salt
- Onion (to boil the meat if you're using meat)
- Palm oil
- Maggi or knorr cubes
- Water
How to prepare your white soup
- Wash and put your meat on fire, add salt, maggi, and onion, then stock fish and pepper. When the meat becomes tender, add a drop of palm oil, you don't need much palm oil in this soup (it's called white soup for a reason).
- Add some water to the stock, allow to boil for sometime before adding the pounded slices of yam (cocoyam), then smoked fish. Check the seasoning and the thickness before covering the pot, leave to boil for sometime.
- Stir it from time to time so that the pounded yam can mix and thicken the soup
- Add your chopped uziza leaf (hot leaf)
- Stir everything together before covering the pot. Be careful while stirring so that the smoked fish don't break.
- Turn off the heat and serve with swallow or even rice.
Be careful not to add too much pepper as uziza is already peppery, also make sure the soup is not too thick. Catfish and other types of fishes are traditionally used for Ofe Nsala, but I find it tastier with goat meat.
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