White soup
Ofe Nsala as it’s traditionally called by the easterners
Cooking Instructions
- 1
Wash and debone dryfish, boil all proteins and set aside,
- 2
Boil your cocoyam and pound as it serves as thickener to the soup, pound your pepper, crayfish, uzizaseed, ehuru n okpeyi and set aside (wen all is ready d soup is as good as being done).
- 3
Wash and put in your uyiyak dein add your cocoyam and let it dissolve while boiling
- 4
Next add your pepper mix then add your proteins then your dryfish to soften
- 5
Then add a little of the utazi leaf cos it’s bitter lastly your uziza leaf before your catfish or fresh fish to avoid it from breaking and taste for salt and adjust food is ready
- 6
Get a clean pot add water to it including your meat stock set to boil,
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