Ofe Nsala

Hey guys, first thing I want to do is apologize for being MIA. When you get married, your whole life changes! I went from going to school and working (thinking about myself) to now a full-time wife who has think about what her husband will eat Lol. I am so thankful for this new chapter in my life, because of my husband it has given me new recipe ideas and inspiration.

Ofe Nsala (white soup) is One of my all-time favorites Nigerian soup. It’s a white based soup made with fresh fish and uziza leaf. Many tribes in Nigeria make this soup in different versions. As you know I’m front the Igbo tribe, we make this soup with the native leaf Uziza or utazi leaf.

I consulted my sister in-law for some tips on how to make ofe-Nsala, the traditional way. She came all the way through, Thanks Vi-Vi.

I hope you enjoy this authentic recipe, it will surely bring home to your taste buds.

Ingredients

1 large catfish (skin on, chopped into 6-8 pieces)

1/4 c of crayfish

2 Tbsp of pepe soup mix

1/4 cup of uZiza leaf

2-3 pieces of cut yam

2 Tbsp of red pepper

3 Maggi cubes

1 tbsp of ogiri

1 small onion

Stock fish ( I uses a small amount )

1 small dry fish

2 pepe

Prep

Boil yam and stock fish until tender. Mash yam in mortar or blend with small water in blender.

Soak dry fish in warm water

Blend 2 pepe (habanero or scotch bonnet) with small water

Begin

Take the cat fish and place into a large pot. Cover the catfish with water. Begin to season with 1 Maggi cube, onion powder , salt and pepper. Add in 1 small chopped onions. Bring to a boil, cook only for 6-10 minutes. You want to parboil the fish, to make a fish broth. Remove fish from the broth. (your fish should be half way cooked)

Next Add into the broth, the crayfish, ogiri , pepper, Maggie cubes, pepper soup mix, and uziza leaves. Also add in your dry fish and stock fish. Bring to a boil while stirring.

Next add your pounded yam paste, table spoon by table spoon. Continue to cook on medium- high heat while stirring . The pounded yam will melt into the soup. Continue to add more pounded yam to your preference, depending on how thick you want your soup.

Lastly add your catfish back into the soup . Continue to cook on low for about 5-10 minutes making sure your catfish is done.

Enjoy with Pounded yam.

Please drop your questions below.

Peppered Fish

This recipe has been requested by so many of my followers. I finally have time to share the secret recipe . This is my quick version of how to make peppered Fish. Its a yummy low carb, keto-diet approved meal. Give this easy recipe a try, enjoy the ride back to the motherland .

Ingredients

2-3 Medium whole Tilapia (descaled and fins removed )

6 small cubes of knoor

2 red bell peppers

1 tomato

2-3 scotch bonnet

1 tbsp. of thyme

1 tbsp. of paprika

1 tbsp.  garlic powder

1 tbsp. of ginger

1 tbsp. of brown sugar

2 tsp of salt (1 for sauce, 1 for fish)

1 red onion

thumb size fresh ginger

Pre heat oven to 400F

Prep

In a bowl combine spices, 4 knoor cubes, and sugar. Set aside

Blend the red bell pepper, 1/2 red onion, 3 garlic cloves (or 4 tbsp. of mince garlic), thumb size of ginger, tomato, and scotch bonnet. Set aside

Meanwhile, add 1/4 cup of oil in a pan with 1/2 chopped onions. Allow to fry for 1-2 minutes on medium high heat. Next add in the pepper blend with the 2 remaining knoor cube, and allow to fry for the next 10 minutes. Set Aside

Method

Wash fish and pat dry. Begin to score the fish ( make 3 diagonal slices in the skin ). Using a brush, begin to baste the fish with oil, on both sides.  Begin to sprinkle your spice blend on top of fish , making sure to insert into the score lines of the fish. Use your hand to massage spices into the fish.  This may seem odd, but make love to the fish :0)

Place fish on baking rack that’s on top of a baking sheet.

Begin to bake, each side for 20 minutes. (flip over after the first 20 minutes and re-baste with oil. This helps with the cooking process ).

After baking , apply a cooking spoon of your pepper sauce on top of the fish. Spread out evenly. Broil (500 F) for 3-5 minutes. Remove from heat, garnish with chopped parsley and onions. Oya Enjoy!!

Please drop a comment below and share this link !

Thanks Guys!

Coconut Jollof 


Jollof with a hint of coconut is amazing. This recipe is my everyday go to method to making coconut jollof.

 Ingredients

 1 can of coconut milk

4 cups of parboiled rice

5-7 roman tomatoes

1 can of tomato paste

1 red bell pepper

1 onion

1/2 tsp of nutmeg

1 tbsp of ginger

2 maggi cubes

1 tsp of thyme

1 tsp of curry

vegatable oil

3 tbsp of mince ginger

1 TBsp of crayfish

1 tsp of red peper

 2 lbs of boiled meat

2 cups of meat stock

 

Blend you tomatoes, habanero, and red bell peper and set aside

 

In a pot begin to fry in oil your tomamto paste, ginger, and onions, for about 2-3 mins. Once onions are semi-burnt pour in tomato mixture. 


 

Cover and fry the tomato mixture for about 20 minutes until the liquid evaporates and the stew becomes thicker. ( Add in curry, maggi, thyme, nutmeg,bay leaf and ginger )

 

Next add in coconut milk and meat stock, mix throughly.

 

** Tip ** make sure you wash your rice with cold water about 3 times

 

Your sauce should have a orange look to it, this is fine lol taste and adjust as needed

 

Add in rice, the mixture of stew and rice should be equal.


 

Place stove of low low heat and cover and allow to cook for 10-15 minutes.

 

You may notice that it is beginning to burn, this is normal lol.

 

If more liquid is needed add in a 1/2 cup of water, if not proceed to the next step.

 

Cover pot with a piece of foil, making sure to seal all openings.

 

Cook for another 10 minutes until done .


 

 

 

 

Egusi Soup

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So I’m finally putting up my egusi soup recipe. Egusi soup is one of my favorite type of Nigerian foods. So rich and yummy. Its easy to make. I hope you enjoy this recipe.

Ingredients

1/4 cup of palm oil

3 habanero

1 cup of ground egusi

2 tbsp of iru (locust bean)

2 maggi cubes

2 lbs of meat of choice ( goat, chicken, hen)

1 lb of shaki (cow stomach)

1 cup of stock fish or 2 big pieces

1 large piece of dried fish

Dried  red pepper

1 cup of chopped spinach

1/2 cup of bitter leaf

2 small tomatoes

1/2 red bell pepper

2 yellow onion

1/4 cup of ground crayfish

1 tbsp of ground uziza

Preparation

Chop up one onion and one habanero. Season meat with salt, pepper,curry, onion powder, garlic powder, red pepper, and paprika. Place the meat in a pot or in a pressure cooker. Add in chopped onion, 1 chopped habanero, and 1 maggi cube. Fill pot with water, covering the meat. Begin to boil. If your cooking goat meat, always check to make sure there is enough water, refill as need. If your cooking hen or chicken it should be done in 30 minutes. If your cooking goat meat expect a longer wait time. Once meat is done, remove meat from your stock, and place aside.

In a separate pot, boil your shaki and stock fish. It should take about 30-45 minutes to be tender. drain and place aside.

Blend, 2 tomatoes, half red bell pepper, 2 habanero, and iru. Place aside.

Soak your dried fish in luke warm water.

Method

Add 1/2 chopped onion to a pot. Pour in your palm oil. Heat up until you notice smoke arising from the oil. Next add in your egusi and stir. Continue to fry for 2-3 minutes while mixing. Next add in your pepper mixture, continue to stir and cook for the next 5 minutes on med-hi temperature. Next add in you meat stock that should add up to 2 cups. ( if your meat stock is not enough, just replace with water). Add in your crayfish, uziza, 1 tbsp of red pepper and 1 maggi cube, and continue to stir. Next add in all your meat, shaki and stock fish. Continue to now add in your spinach and bitter leaf.

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Last but not least add in your dried fish. Mix everything together and let simmer on medium heat for 5-10 minutes. Enjoy with a side of swallow!

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