Unlocking Flavor: A Guide To Cooking Ofe Nsala

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Ofe Nsala is a classic Nigerian stew with a deep, rich flavor profile. Traditionally made with offal meats like tripe, liver, and heart, it’s a hearty and satisfying dish that’s become a staple in many Nigerian households. While offal meats are the most common protein used, some variations incorporate beef, chicken, or even a combination. This article delves into the delicious world of Ofe Nsala, providing a detailed guide on its ingredients, cooking instructions, nutritional breakdown, and some frequently asked questions.



(Serves 4-6)

1 kg (2.2 lbs) assorted offal meats (tripe, liver, heart, or a combination) – thoroughly cleaned and cut into bite-sized pieces

  • 500 g (1.1 lbs) beef (optional) – cut into bite-sized pieces
  • 2 tbsp palm oil
  • 1 large onion, chopped
  • 4 scotch bonnet peppers (adjust based on your spice preference), chopped
  • 2 tbsp tomato paste
  • 1 cup chopped tomatoes
  • 4 cups beef stock
  • 2 bay leaves
  • 1 tsp thyme
  • Salt to taste
  • 2 tbsp ground crayfish (optional)
  • 1 bunch uziza leaves (optional), chopped (can be substituted with 1/2 tsp ground uziza seeds)
  • Scent leaves (optional), chopped

  • Directions:

    1. Parboil the meats: In a large pot, bring enough water to a boil. Add the offal meats (and beef, if using) and parboil for 15-20 minutes. Drain the water and rinse the meats thoroughly to remove any impurities.
    2. Heat the palm oil: In a clean pot or Dutch oven, heat the palm oil over medium heat. Add the chopped onions and cook until softened and translucent, about 5 minutes.
    3. Add the peppers and spices: Stir in the chopped scotch bonnet peppers and cook for an additional minute, releasing their fragrant oils. Be careful not to burn the peppers, as this can make the stew bitter. Add the tomato paste and cook for another minute, allowing the flavors to meld.
    4. Introduce the tomatoes: Pour in the chopped tomatoes and cook for 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
    5. Incorporate the stock and seasonings: Add the beef stock, bay leaves, thyme, and salt to taste. Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for 30 minutes.
    6. Add the parboiled meats: After 30 minutes, add the parboiled meats back to the pot and stir gently to combine. Simmer for an additional 20-25 minutes, or until the meats are tender and cooked through.
    7. Finishing touches (optional): If using ground crayfish, stir it in at this point and simmer for another 5 minutes. Add the chopped uziza leaves or ground uziza seeds (if using) and scent leaves (if using) for an extra layer of aroma and flavor. Taste and adjust seasonings as needed.


    You can pre-clean the offal meats by soaking them in salted water with a squeeze of lemon juice for 30 minutes to remove any lingering odor.

  • If you’re not a fan of offal meats, you can substitute them with beef, chicken, or even a combination of both.
  • Adjust the amount of scotch bonnet peppers according to your spice preference. For a milder stew, remove the seeds before chopping.
  • Ofe Nsala is traditionally served with pounded yam, but it also pairs well with other Nigerian staples like rice, semolina (fufu), or even boiled plantains.

  • Nutritional Facts (per serving)

    (Approximate values based on ingredients)

    Calories: 450-500

  • Fat: 30-35g
  • Protein: 40-50g
  • Carbohydrates: 10-15g
  • Sodium: 500-700mg (depending on salt added)

  • Please note: These are just estimated values, and the actual nutritional content of Ofe Nsala will vary depending on the specific ingredients used and portion sizes.