Dissecting the Easiest, Tastiest Ofe Nsala Recipe Ever
I’ll talk about ogiri, the curious flavouring that gives this soup its characteristic pungency and umami-ness. It’s made from fermented cottonseed (thanks for that, Ozoz) and it does for Igbo soups what Iru (fermented locust beans) does for Yoruba soups and what I imagine certain cheeses do for Western cuisine.