White Soup (Nsala Soup | Ofe Nsala) – Authentic Igbo Recipe
White Soup (Nsala Soup | Ofe Nsala) – Authentic Igbo Recipe
Introduction to White Soup
Nsala Soup (also known as White Soup) is one of the most beloved Nigerian soups, cherished especially by the Igbo people of Eastern Nigeria. Popularly called Ofe Nsala, this rich delicacy is a signature dish from Igboland and is also enjoyed by the Efiks and Ijaws in South-South Nigeria.
Unlike most Nigerian soups, Nsala Soup is made without palm oil, giving it its signature “white” appearance—hence the name White Soup. This year alone, I’ve cooked and eaten more Nsala Soup than any other, and for good reason. It is incredibly delicious, comforting, and perfect when paired with pounded yam, eba, or fufu.
Why Ofe Nsala Is Special
- Palm oil–free soup: Just like Nigerian pepper soup and Ewedu soup, no palm oil is required.
- Thickened with yam: Pounded yam (or yam powder) serves as the traditional thickener.
- Pairs with Egusi soup: In many Nigerian homes, Egusi (Ofe Egusi) is often eaten alongside Nsala Soup because the two complement each other perfectly.
- Versatile meat choices: You can prepare it with chicken, goat meat, assorted beef, fresh fish, or even snails.
If you are dating or married to a man from the South-East or South-South, surprise him with a steaming bowl of Ofe Nsala with pounded yam tonight—it’s always a winner!
Ingredients for Nsala Soup (White Soup Ingredients)
Serving Size: 12 people
Prep Time: 25 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 30 mins
- 6–8 slices of yam (baby fist size) or 1 KG pounded yam
- 1 cup ground crayfish
- 3 seasoning cubes
- 1 teaspoon uziza seeds (ground)
- 1 cup sliced uziza leaves
- 200 g dried or smoked fish (Mangala, stockfish, or catfish)
- 1.3 KG chicken (or assorted meat)
- 8 giant snails (optional)
- Small dawadawa (locust beans)
- Handful of utazi leaves (for slight bitterness)
- 2 scotch bonnet peppers (ata rodo)
- 1 teaspoon ginger & garlic (ground)
- Salt to taste
- 3 cups water
Step-by-Step Cooking Directions
- Prepare the Yam Thickener
Peel and boil yam slices until soft, then pound into a smooth paste. Set aside for later use.
- Grind the Spices
Blend crayfish, uziza seeds, and dawadawa into a fine powder. This mix gives the soup its distinct taste.
- Prepare the Proteins
Season the chicken (or meat) with stock cubes, ginger, garlic, onions, and salt. Boil until tender. Then add washed, dried fish or stockfish.
- Build the Soup Base
Pour 3 cups of water into the pot. Add the crayfish-uziza-dawadawa blend, then introduce the scotch bonnet peppers. Adjust the heat according to your preference.
- Add the Yam Thickener
Stir in the pounded yam in small portions. Allow it to dissolve until the soup thickens to your desired consistency.
- Finish with Vegetables
Add sliced uziza leaves and a little utazi (sparingly, for a light bitter note). Let it simmer for 3–5 minutes.
✅ Your pot of Nsala Soup (White Soup) should now be rich, aromatic, and ready to serve!
Serving Suggestions
- Traditionally eaten with pounded yam (the perfect match).
- It can also be paired with eba, fufu, semo, or wheat swallow.
- Best enjoyed hot and fresh. However, you can refrigerate it for up to two weeks.
Nutritional Value (Per Serving)
- Calories: ~470 kcal
- Protein: From chicken, fish, or snails
- Carbs: From yam (healthy energy source)
- Fiber & Herbs: From uziza and utazi leaves
Frequently Asked Questions About White Soup (Ofe Nsala)
- What is Ofe Nsala made of?
Ofe Nsala contains yam, crayfish, uziza seeds, uziza leaves, utazi leaves, and proteins such as chicken, fish, or snails. - Is Nsala Soup the same as White Soup?
Yes, both names describe the same dish. Nsala Soup is often called White Soup because no palm oil is used. - Can I make Nsala Soup with fish instead of meat?
Definitely! Fresh catfish or tilapia works perfectly and gives the soup an authentic Anambra flavor. - What is the best swallow for Nsala Soup?
Pounded yam is the most traditional choice, although eba, semo, and fufu also work well. - Can I use yam flour instead of pounding yam?
Yes. Yam flour (elubo) or yam powder can serve as a quick thickener. - What makes Nsala different from Pepper Soup?
Nsala Soup tastes like pepper soup but is thicker because of the yam thickener. Pepper soup, by contrast, is always watery. - Can I add extra vegetables to Nsala Soup?
Yes. Traditional versions use uziza and utazi, but some cooks add scent leaves for aroma. - Is Nsala Soup healthy?
Yes, it’s packed with protein, fiber, and essential nutrients. Moreover, it’s lighter than oil-based soups. - Can Nsala Soup be stored?
Yes, you can refrigerate it for up to one week or freeze it for a month. - Which tribe eats Nsala Soup the most?
It is originally Igbo, especially popular in Anambra State, but also loved across South-South Nigeria.
These FAQs target search intent phrases people often type into Google, like:
- Is Nsala soup the same as white soup?
- What is the difference between pepper soup and Nsala soup?
- Can Nsala soup be made with fish?
- What is the best swallow for Nsala soup?
Nsala Soup vs Other Nigerian Soups
| Soup Name | Tribe/Origin | Key Ingredient | Palm Oil? | Best Swallow | Special Feature |
| Nsala Soup (White Soup) | Igbo (Anambra, Eastern Nigeria) | Yam, uziza seeds, uziza leaves | ❌ No | Pounded Yam | Only soup made without palm oil |
| Egusi Soup | Igbo, Yoruba, Hausa | Melon seeds (egusi) | ✅ Yes | Eba, Pounded Yam | Creamy and nutty flavor |
| Ogbono Soup | Igbo, Yoruba | Ogbono seeds (wild mango) | ✅ Yes | Fufu, Eba | Slimy/drawy texture |
| Afang Soup | Efik/Ibibio (Cross River, Akwa Ibom) | Afang leaves, waterleaf | ✅ Yes | Fufu, Semovita | Vegetable-rich, earthy taste |
| Oha Soup | Igbo (Eastern Nigeria) | Oha leaves (seasonal) | ✅ Yes | Pounded Yam | Unique seasonal flavor |
| Okra Soup | Yoruba, Igbo, Hausa | Okra (lady fingers) | ✅ Yes | Amala, Eba | Slimy texture, quick cooking |
Final Thoughts
So tell me—are you Team Egusi Soup or Team Nsala Soup? Drop your answer in the comments below 👇.
