How to make OFE NSALA // White soup

OFE Nsala
750g goat meat
Handful of stock fish flakes
1 teaspoon salt
1 ½ teaspoon seasoning cube
2 dried cat Fish (washed and deboned)
100g Yam
Uyayak/prekese
Crayfish
Yellow pepper

Spices:
Ogiri Okpie
Uda pepper/grains of Selim
Ehuru
Oziza seeds

Extra beef seasoning and pinch of salt to adjust seasoning
Vegetable: basil. Use utazi if available

Method
Add goat meat, stock fish, beef seasoning and salt to a wide pot. Add water, cover to cook.
Cook for about 25 minutes until meat is almost fully done.
While meat is cooking, Peel and cut yam into cubes.
Blend yellow pepper with Ogiri Okpie, Uda, Ehuru and Oziza seeds.
Check on the meat, add dried fish, yam and more water.
Add uyayak, cover to cook for about 10 minutes until yam is soft.
Remove the yam, pound or blend with water.
Remove the uyayak, add crayfish, blended pepper and spices.
Add the pounded yam.
Cover and allow to cook for about 8 minutes on low heat.
Open pot, stir, add the vegetable and cook for about 1 minute.
Enjoy with pounded yam, fufu or by itself.

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