OFE NSALA

INGREDIENTS:
 ½ tuber boiled yam
 500g stock fish
 ¼ cup uziza leaves
 2 tbsp uziza seeds
 2 tbsp utazi seeds
 2 tbsp cayenne pepper
 1 fresh cameroon pepper
 1kg boiled chicken
 2 cups chicken stock
 2 large smoked fish
 1 catfish
 1 tbsp ogiri
 2 tbsp crushed crayfish
PROCEDURE:
1) Blend the uziza seeds and utazi seeds and set aside.
2) Rinse the stockfish and place it in a pot. Add the precooked chicken and its stock as well.
3) Add the crushed crayfish, 2 tablespoons of cayenne pepper, blended uziza seeds and utazi
seeds.
4) Season with 2 tablespoons of either crayfish or chicken seasoning, ensure not to over
spice the soup.
5) Pour in 2 cups of water and leave it to cook for 10 minutes.
6) In this stage you can go with 2 different techniques: the traditional method and the food
processor method. You can either place the boiled yam in a bowl that will not break,
perhaps a wooden bowl, and mash it until it has a paste-like texture. The second
technique is to place the boiled yam in a food processor and have the processor do the
mashing and pounding.
7) Add some of the mashed yam into the soup and stir. The mashed yam acts as a thickening
agent in the soup. Occasionally add the mashed yam and stir to see if the soup is thick
enough to your liking.
8) Now add the smoked fish and the catfish. The catfish ought to be the last protein added in
this recipe as it is a soft fish that cooks quickly.
9) Finally, add a teaspoon of ogiri and sprinkle some uziza leaves i to the soup. Leave this to
cook for another 10 minutes.
10) Serve this with swallow or any other way you would like.