how is Ofe Nsala and banga soup prepared.

I know of two ways preparing ofe nsala. One simple, one a little richer and more complex. I will post both for you

Ofe Nsala I
Ingredients:

Pepper soup spices
Meat/fish/snail (whichever you prefer)
Pepper
Onions
Native Maggi

Method:

Grind spices, pepper,and onions
Put all in a pot containing meat with water and boil
Put in native maggi and salt, stir and its ready. If you want a thick consistency add yam paste

Ofe Nsala II

Ingredients:

Dry/fresh fish
Snail
crab (optional)
crayfish
dry pepper
salt
Uziza seed ( a certain black longish pod used in peppersoup dishes. Can be sourced from igbo traders)
Oluma (this local spice is round and is in a small pod)
Onion
Yam paste for thickening
Water

Method

Clean fish/meat/crab and cut into desired sizes.
Grind the oluma,uziza together with onions.
As all the ingredients are ready put every thing into pot except for fish to prevent it from scaterring.
Add yam paste to thicken allow every thing to boil together.
Allow to thicken. Serve hot with pounded yam. Enjoy

How to make Ofe Nsala
Ingredients:
Yam
Pepper
Uziza Seed
Utazi Leaf
Salt
Maggi
Fresh Fish
Stock Fish
Goat Meat.

Procedures:
Wash and boil the Goat Meat till tender
Add fresh fish, stock fish and pepper and allow to boil
Add small quanitity of pounded yam
Add salt to taste, Uziza seed (grinded) and utazi Leaf
Add Maggi
Please the soup should be watery and not thick

point of correction you don't put utazi leaf in ofe nsala, utazi leaf is the bitter leaf used for isi ewu, u use uziza leaf (the spicy 1) and if u have cocoyam available its more preferable to yam paste,

Basic ingredents for Banga soup : Palm kernel nuts, Meat (any kind), Ugwu (pumpkin) vegetables, Egusi (optional), Dried fish (opkoroko and all), Smoked fish, Onions, Dried grinded pepper, Seasoning cube, Salt and Water (of course). Boil palm nuts until they're soft to enable you remove shafts easily. Then pound gently in a mortar with pestle to seperate the shafts from the nuts. Be careful not to break the nuts. Then pour water into the mortar with the pounded 'everything', stir a bit to like rinse off the oil from the nuts and then pour into a pot, through a sieve or filter. This way, you'd have successfully seperated the shafts from the most important ingredent, which is the mixture. Boil the meat in it with onions and other spices. Since i prefer banga soup with egusi, put the egusi after meat is parboiled and when egusi is almost well cooked, throw in your vegetables and dried fish and then leave on fire for some time to get ready. You get the best satisfaction when you eat with starch and cold water.

chioma-chi:
point of correction you don't put utazi leaf in ofe nsala, utazi leaf is the bitter leaf used for isi ewu, u use uziza leaf (the spicy 1) and if u have cocoyam available its more preferable to yam paste,

Yea, you are right. Uziza leaf is normally used. But i won't be suprised if some opt for utazi leaf.

chioma-chi:
point of correction you don't put utazi leaf in ofe nsala, utazi leaf is the bitter leaf used for isi ewu, u use uziza leaf (the spicy 1) and if u have cocoyam available its more preferable to yam paste,

Yea, you are right. Uziza leaf is normally used. But i won't be suprised if some opt for utazi leaf.

chioma-chi:
point of correction you don't put utazi leaf in ofe nsala, utazi leaf is the bitter leaf used for isi ewu, u use uziza leaf (the spicy 1) and if u have cocoyam available its more preferable to yam paste,

Yea, you are right. Uziza leaf is normally used. But i won't be suprised if some opt for utazi leaf.

cyndelen: How to make Ofe Nsala
Ingredients:
Yam
Pepper
Uziza Seed
Utazi Leaf
Salt
Maggi
Fresh Fish
Stock Fish
Goat Meat.

Procedures:
Wash and boil the Goat Meat till tender
Add fresh fish, stock fish and pepper and allow to boil
Add small quanitity of pounded yam
Add salt to taste, Uziza seed (grinded) and utazi Leaf
Add Maggi
Please the soup should be watery and not thick

no palm oil? I ate an ofe nsala that contains palm oil at the restaurant today.

Haba nnooo,palm oil ke,d reason dey call it white soup is cos thers no oil in it,maybe na yoruba restaurant u chop am,cos they lik palmoil in everything

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Product Information

1lbs of pepper soup spice seasoning
Clean Airtight Packaging to ensure freshness on delivery
Expiration Date: 1yr from purchase
Nigeria's best kept secret

Refreshing, soothing and tasty, this soup will have you clamoring for more.

Pepper soup seasoning is a spice blend used in many nigerian soups and stews (not just pepper soup). Most of its components are difficult to find outside of Africa, although this prepackage brings you all ingredients handy. This seasoning not only brings flavor to your soups, it also brings lots of health benefits.

for Nigerians looking for PEPPER SOUP SPICE SEASONING in the US, you can get your ingredients here http://www.nigerianfoods.com/search?type=product&q=Pepper+Soup+Spice+Seasoning