- 2 medium-sized tilapia fish
- 3 packs Sympli Yam Cubes
- 2-3 pcs stock fish
- 2 medium smoked fish
- 2 small red chilli peppers
- 2 tbsp uziza leaves or 1 tbsp utazi leaves or both
- 1 tbsp ground crayfish
- 2 tbsp pepper soup spice
- 1 tbsp ground pepper
- 3 seasoning cubes
- Salt to taste
How to Prepare Ofe Nsala With Pounded Yam using Symplinatural Recipes.
Clean and gut the fish. Cut into 2 or 3 pieces each.
Place a pot on medium heat, add stock fish and water, and cover. (If your stock fish is very tough, this first step will help.) Add 1 seasoning cube, 1 tablespoon ground pepper and salt to taste. If using fresh red chilli pepper, chop coarsely and add. Cook till the stock fish is tender.
While the stock fish is cooking, boil 1 pack of Yam Cubes until soft. Then pound in a mortar or food processor, and set aside.
When the stock fish is tender, add the pepper soup spice, crayfish and Ogiri in water, and boil for another 2 minutes.
Next, add the fresh fish and cleaned smoked fish. Reduce the heat to low, and cook for 7-10 minutes.
Take the fresh fish out and set aside. Add more water to the broth to accommodate the quantity of soup you are making. Taste for seasoning, and add the second seasoning cube if needed. Be careful when adding salt, as your broth already contains salt.
Now, add the pounded yam. Give the contents a good stir, and leave to cook till the yam is completely dissolved, about 8-10 minutes.
The consistency of your Ofe Nsala will depend on your preference — we like ours slightly fluid. Add the fresh fish back into the pot, and rock the pot gently (without a spoon) to avoid breaking the fish pieces.
Now add the washed Utazi and/or Uziza. Be careful when adding Utazi as it is quite bitter.
Bring 500mL water to a rolling boil in a medium-sized pot.
Add two packs of Sympli Yam Cubes, and leave to boil for seven minutes. Once cooked, scoop the yam into a food processor or a wooden mortar.
If using a food processor, use the chopping blade and blend the yam for 5 minutes until soft and fluffy with no visible lumps. Scoop out with a wet spoon and mold to preferred shape. It is best to blend when the yam is very hot.
If using a mortar and pestle, pound for 6-7 minutes or until there are no visible lumps. If yam becomes too tough, add one cooking spoon of the water used in cooking the yam and pound for another one minute. It is best to pound when yam is still very hot.
Note: you do not want your pounded yam too soft or too hard — it has to be just right.