Ofe Nsala is one of the soups I believe that is native to Asaba, it is also prepared in other parts of Nigeria and called White soup in general because most times, it is cooked without palm oil. The pale greenish color comes from the utazizi leaf and maybe some of the spices.
Nsala is sometimes made for new mothers, and should be usually liquid enough to be sipped from a spoon, but some also prefer the thicker version. There are probably as many recipes for cooking Nsala as there are people who have ever cooked it, but this is just my simple recipe.
Ingredients
5 pounds of your choice of meat, here I use Chicken Drunsticks
6 Cafish Filets
1 medium onion, chopped
1 large tomato, diced in large pieces
2 tablespoons of ground crayfish
3 teaspoons of ground pepper
2 cubes of maggi chicken
2 tablespoons of ground dry Utazizi or Utazi
3 teaspoons of Nsala spices mixture
5 Ladle spoons of poundo yam powder for thickening
Salt to taste
