Ofe Nsala Recipe


  • Yam
  • 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)
  • Pepper
  • Salt
  • Onions

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)
  • salt
  • seasonig
  • 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


Step 1
boil, pound and extract palm fruit juice from the palm fruit. first extract a very thick batch and set aside in a bowl before extracting the rest liquid. (this stage is very important)
Step 2
place the fresh pepper in a mortar and pound roughly
Step 3
place the second watery palm fruit on the fire and add the diced onions(onion is a vital ingredient in making banga rice, so you need a lot)
Step 4
then leave open to boil for 20-25minutes or until a slightly thick and also boil the thick palm fruit juice seperatly for like 4 minutes and set aside
Step 5
place a pot of water on the fire and allow to boil then sieve in the meat stock
Step 6
add the washed rice and cover to boil
Step 7
the rice should be a bit soft with very little water left
Step 8
then pour in the par boiled palm fruit, and add little salt and seasoning and add the pounded fresh pepper and cover to boil
Step 9
when the rice is almost dry but with some stock left, reduce the heat and continue cooking.
Step 10
allow the rice to slowly cook on medium heat until dry
Step 11
then add the thick par boiled palm fruit (this stage is very crucial if you hope on getting the soggy texture and aroma local banga rice is associated with
Step 12
stir well to mix and allow to simmer on low heat for 5-6 minutes