Cooked without any oil or onions, it is known as Ofe Nsala by the Igbos - one of Nigeria's largest ethnic groups. 


Ingredients:

1 big Catfish

8 small pieces white yam

5 Utazi leaves

2 small seasoning cubes

Small piece of ogiri okpei

A handful crayfish

Habanero pepper (to taste)

Salt (if necessary)

Preparations

The first step, peel the yam cubes, wash and boil. After 10 minutes, drain the yam slices then pound till it is a smooth paste with a mortar and pestle. If you do not have a mortar and a pestle, you can put the boiled yam cubes in blender or food processors, add a little water, until it is a smooth paste. (You can use the water used to cook the yam). Set the pounded yam aside for later.
Remove the entrails of the dried fish, wash with hot water, season with salt, a spice cube. Cook it until it is soft, Place the cleaned-out catfish in a pot, pour enough water to cover the fish, add seasoning cube, and salt. Cook for 10-15 minutes. Add the pepper, crayfish, Utazi and Ogiri. Leave to simmer for another 5 minutes.
Add the yam paste bit by bit so that they can dissolve without turning into lumps. Leave to simmer for a short while. add salt and the last seasoning cube. Allow the soup to simmer for another 25 minutes, then turn off the heat.
You can eat it with fufu, semolina, Eba or pounded yam.


https://www.youtube.com/watch?v=oifX-ZbU8OI