How to make white soup with goat meat?

Thursday, January 18, 2018 at 5:41 PM by Adrianna Simwa

Ofe Nsala or White Soup is an appetizing traditional Nigerian dish. The soup is most popular among the Riverine and Eastern parts of Nigeria. The soup is full of many advantages: it is easy to cook, the taste is very pleasant, the soup is very satisfying. You don't need to use palm oil for the preparation, actually, that is why this soup is called white. Sounds attractive, right?

How to prepare white soup?

The absence of palm oil makes this soup more appealing because most other Nigerian soups contain palm oil as the main ingredient.

According to the original recipe, the soup is cooking with catfish, but at this time we will see how to make White soup with goat meat. As you can see, another advantage of this dish is that it can have variations of ingredients.

But the method of the preparation is quite the same for all variations. You can also do the variations by the addition of different spices. Efiks people like to add Uyayak pod to this dish, they have even their own name for such soup, it is Afia efere, but the Igbo version of the soup doesn't require these kinds of spices.

White soup ingredients

Let's start with necessary ingredients for the soup:

Goats meat 200g;
Smoked fish 200g;
Stockfish 200g;
Crayfish 100g;
Ogiri/Opkei 20g;
Blended, dried chilies;
Oziza leaves 5g;
Utazi leaves 1g;
1 Fresh Yam;
Nsala spices 30g (Orima, Ehuru, and Oziza seeds);
Seasoning 10g;
Salt 2g;

White soup recipe

The process and some useful tips for making a white soup really tasty:

1. All the White soup ingredients should be washed thoroughly. Cut the meat into the acceptable size and put the stockfish and goat meat into one pot;

2. Add to this pot the seasoning, sliced onions and 3 or 4 cups of water and salt;

3. Parboil these ingredients for 25 minutes and then it is time to add smoked fish and simmer it for more 5 minutes;

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4. It is advisable to add smoked fish when the meat is tender. It will help to save big chunks of fish;

5. Cut the yam into small cubes so they cook fast. Cook it in another pot until softened. After that pestle the yam;

6. Cut the Oziza and Utazi leaves into very small shreds. Remember that Utazi can be very bitter so don't add it too much to the soup;

7. Toast the Ehuru seeds for 3 minutes and blend it with crayfish. This spice will add an amazing smell to your dish;

8. You can add blended chilies when the meat are tender enough. If you love a spicy taste;

9. Add in the crayfish with Nsala spices;

10. Simmer it for more two minutes and add the mashed yam. It will thicken the dish;

11. And on the final stage add Uziza and Utazi leaves and stir it well. Boil it until the yam fully dissolved;