Ofe Nsala

Instructions

1. 1

   Boil the Yam: Place the slices of white yam in a small pot of water and boil until completely soft. Remove, pound in a mortar until smooth, and set aside (this is your thickener).

2. 2

   Make the Broth: In a separate pot, add 4 cups of water, the ground Nsala spice mix, crayfish, blended scotch bonnet, and bouillon. Bring to a rapid boil.

3. 3

   Cook the Fish: Gently place the cleaned catfish pieces into the boiling spicy broth. Reduce heat to a simmer and cook for 10 minutes until the fish is mostly cooked through.

4. 4

   Thicken the Soup: Drop small lumps of the pounded yam paste into the simmering soup. As the yam dissolves, the soup will transform from a watery broth to a slightly viscous, rich white soup.

5. 5

   Add Utazi: Add the chopped fresh Utazi leaves (use sparingly as they are quite bitter) for the signature herbal finish. Simmer for 3 minutes and serve immediately with pounded yam.