Ofe Nsala Recipe
- Ground crayfish
- Cube of your choice
- Uziza seeds
- Uziza leaves•Dried fish
- Fresh fish
- Stockfish (If you wish)
- Meat such as chicken, goat, beef, intestine (Depending on the ones you want to use)
Steps on how to cook Nsala soup
- Peel yam nicely, dice into smaller sizes and rinse well.
- Rinse the meat and stockfish into a pot.
- Add the blended pepper, onions, stock cubes, salt, and place on heat to cook.
- Add enough water to the meat and also add the peeled yams and cook for 15 minutes.
- Once the yam is soft, remove from the content.
- Let the meat and stockfish cook for a while until it turns out very soft.
- Place the yam in the mortar and mash gently or use a blender to blend it and set aside.
- Add some ground crayfish to the meat, more stock cube, and uziza seed and stir properly, you can add more water if the initial is dried up.
- Cut the mashed yam into small sizes and drop into the pot containing the meat to dissolve.
- After the yam has dissolved in the content, taste for seasoning and adjust if need be.
- Add the shredded uziza leaves sparingly and stir well to combine, leave the soup to simmer for few minutes on medium heat.
- Serve with pounded yam or fufu.
Banga Rice Recipe
- 1 Mudu palm fruit(banga)
- 1 Large onions (diced)
- 200ml meat stock
- 15 pieces fresh scotch bonnet pepper (pounded roughly)
- 3 cups rice
What makes local banga rice unique is its soggy and creamy texture together with its thick palm fruit aroma. I grew up eating banga rice almost on a daily basis in primary and secondary school.I still have fond memories sucking this goodness out of the usual nylon bag its sold in lol…it was my curiosity that led me to ask one of the popular banga rice sellers in one of the markets in Warri for the secret. And the mama said onions! and then went ahead to instruct me. And true to her words, that changed my banga rice game forever!! lol