Blanc Soup (White Soup)

 

Ofe Nsala known as White Soup, is an Igbo Soup mostly of Anambra people. It's called White Soup because palm oil is not used in the soup. It's my first time of cooking the soup and it tasted delicious. I love cooking Igbo soups, they are healthy and delicious. I didn't get utazi leaves in the market, so the Igbo seller advised me to use uziza leaves. It has a nice aroma when used in soup.

 It's a very simple recipe and a must try.

Ingredients:

1 cat fish (cut into 3 pieces)

1 slice of fresh yam (cut into cubes)

1 tsp uziza seeds

1 scotch bonnet

1/4 cup crayfish

2 handfuls uziza leaves

1/2 tsp Ogiri (daddàwa)

2 stock cubes

Salt to taste

Method

Place a medium pot on the fire. Add the fish, yam cubes and water to almost cover the fish. Cook till the yam cubes are cooked. Pick out the cooked yam with a fork and pound in a mortar or blend in a blender with some warm water to make a paste. 

  Grind the uziza leaves, uziza seeds, scotch bonnet, crayfish and Ogiri in a mortar. Add to the pot of the fish and stir. Allow to cook for minutes. Then add the yam paste that you have blended or grind in the mortar. Stir to thicken the soup. Cook on low flame.

  White Soup is ready! Serve with pounded yam, eba, semovita, etc. © Asmie's Kitchen

  All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner © Asmie's Kitchen

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You will get the ingredients in the market from Igbo sellers. 

Garden Egg Stew

 

Garden Egg Stew is a delicious and healthy stew. And easy to cook. Can be served with potatoes, yam or white rice especially for those that love garden eggs. It's a must try recipe. Video has been uploaded on my YouTube Channel "Asmie's Kitchen" Don't forget to Like and Subscribe to my YouTube Channel for more exciting recipes. 

Ingredients:

2 large garden eggs (cut into cubes & blend)

2 cups blended red bell peppers, onion, spring onions garlic, mint & curry leaves

1 large fresh herring fish (shawa) cut into medium size

1 diced onion

1 cup chopped spring onions

1 cup chopped ugu leaves

1 cooking spoon oil

5 stock cubes

1 tsp Asmie's Kitchen Ground Pepper

1 tsp Asmie's Kitchen Egyptian Spice Mix

1 tbsp Asmie's Kitchen Curry Powder

Few pieces of Fennel seeds

Few pieces of Cumin seeds

 Method

Heat the oil in a medium pot. Sprinkle cumin and fennel seeds. Allow to splutter for few seconds. Add the blended red bell peppers, onions, garlic, spring onions, curry and mint leaves. Season with seasoning and spices. Stir now and then till fried. Add the blended garden eggs and stir occasionally till fried. Add the fish and stir gently in order not to break the fish. Allow to cook for 5 minutes. Add the diced onion and spring onions. Stir and cook for 5 minutes. Finally, add the chopped ugu leaves and stir gently. Cook on low flame for 5 minutes.

  Garden Egg Stew is ready! Serve with potatoes, yam or white rice and enjoy! © Asmie's Kitchen

 All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner © Asmie's Kitchen