Nsala Soup: Nigerian White Soup Recipe

Nsala Soup/Nigerian white Soup/Ofe Nsala is one of the nutritious and most delicious of all Nigerian Soups. It  is also known as white Soup because it does not require the use of palm oil (a common ingredient in other Soups) and hence its light color.

Ofe Nsala is a healthy meal that  is common in Igbo land and the South-South parts of Nigeria. It is usually prepared with catfish, chicken, or goat meat because of the authentic taste they provide.

This Nigerian white soup and pregnancy go hand in hand because of the nutrients it contains.

Read Also: How To Make Egusi Soup

It can be likened to Afia Efere, which is the Calabar style white Soup. However, the only difference is that it contains Utazi and ogiri and does not contain uda or uyayak.

Steps on How to Prepare Nsala Soup

Below is a simple  recipe, using Fish and small pieces of yam as thickener together with utazi leaves. However, one may decide not to use all the ingredients in this particular recipe, everything depends on choice.

Nsala Ingredient

• Cat Fish or any other fish of your choice
• Fresh or dry Utazi Leaves/parsley leaves/bitter leaf (optional)
• Thickener: 6 small sized raw yam cubes / Yam Powder / Potato Puree/ Achi
• Chili pepper/chopped Scotch bonnet peppers (to taste)
• chopped onions
• Salt (to taste)
• 2 tablespoon of ground crayfish
• Seasoning
• 1 teaspoon of fresh Nigerian traditional seasoning- fresh ogiri or okpei or Iru (locust beans)

Preparation

1. Firstly, peel the yam and cut into cubes. Wash and boil until tender, then using a mortar and pestle pound to a smooth paste.
2. Then, shape into teaspoon ball sizes and put aside. You can also use a food processor/blender to achieve the same result.
3. After that, wash the utazi leaves, the peppers, and the crayfish and set aside. Utazi is bitter in taste hence, one or two fresh leaves is good for flavoring.

COOKING DIRECTION

1. Firstly, put the catfish into a medium sized pot, pour water enough to cover it, and then add the chopped onions, seasoning cubes and salt to taste. Cook until the fish is tender
2. Secondly, add the peppers, salt, crayfish and traditional seasoning of choice-ogiri/iru/Okpei.
3. Then, put the yam paste bit by bit and leave the soup to boil completely and the fish is soft.
4. Finally, add 1 or 2 utazi leaves for flavoring, taste for salt and simmer for 30 seconds.
5. Now you have a rich and delicious Soup. Serve hot. This Nigerian Soup is usually served with Eba (Garri), Semolina, Amala, Pounded Yam and others.