Nsala Soup Recipe | How to Make Nigerian White Soup (Ofe)
Nsala Soup Recipe | How to Make Nigerian White Soup from Igboland
The Nsala soup, also known as Ofe Nsala or Nigerian white soup, is one of the most loved traditional soups from the Igbo people of southeastern Nigeria.
It is unique among Nigerian soups because it is made without palm oil, giving it a distinct “white” appearance, unlike egusi soup or ogbono soup.
This special delicacy is often enjoyed with pounded yam, fufu, or eba and is a favorite dish served at family gatherings, weddings, and festive occasions.
In this article, we’ll explore the ofe nsala soup recipe, its origins, its ingredients, step-by-step instructions on how to make ofe nsala soup, and answer common questions people ask about this cherished dish.
What is Ofe Nsala (Nigerian White Soup)?
Ofe Nsala soup is popularly referred to as white soup because palm oil is not used in its preparation. Instead, it relies on a combination of fresh fish, chicken, or assorted meat, thickened with yam or cocoyam.
While cocoyam in Nigeria is commonly used as a thickener in many soups like Ofe Oha or Ofe Ugba, Nsala soup stands out because yam or pounded yam is the primary thickener. This gives the soup a smooth, light consistency with a savory, spicy flavor.
Traditionally, Nsala is prepared with catfish, stockfish, or chicken, flavored with uziza seeds, crayfish, dawadawa, and uziza or utazi leaves, which give it that peppery, aromatic taste.
Ofe Nsala Soup Ingredients
Here are the basic ingredients for ofe nsala soup recipe (serving about 12 people):
- 1.3 kg chicken or catfish (you can also use assorted meat)
- 200 g dried or smoked fish
- 1 stockfish head (optional)
- 1 kg yam (peeled, boiled, and pounded) or cocoyam substitute
- 1 cup ground crayfish
- 2–3 scotch bonnet peppers (or to taste)
- 3 seasoning cubes
- 1 teaspoon uziza seeds (ground)
- 1 cup sliced uziza leaves
- A handful of utazi leaves (for mild bitterness)
- 1 small dawadawa (iru/locust bean)
- Salt to taste
- Snails (optional, but traditional)
Step-by-Step Guide: How to Make Ofe Nsala Soup
Many people ask, how to prepare ofe nsala soup? Follow these simple steps for a delicious, authentic taste:
Step 1: Prepare the yam or cocoyam
- Peel and cut yam slices (about six to eight medium pieces).
- Boil until soft, then pound into a smooth paste.
- This serves as the thickener for your nsala soup recipe.
Step 2: Season and parboil your protein
- Wash your chicken, fish, or assorted meat thoroughly.
- Place in a pot with chopped onions, seasoning cubes, ginger, garlic, and salt.
- Allow to steam for 5–7 minutes to release flavors.
3: Add fish and other proteins
- Add your smoked or dried fish.
- If using tough dry fish like mangala, add earlier to soften properly.
Step 4: Spice the stock
- Blend crayfish, uziza seeds, and dawadawa into a powder.
- Add to the soup base along with scotch bonnet peppers.
Step 5: Thicken the soup
- Introduce small balls of pounded yam into the simmering stock.
- Stir gently until it dissolves and thickens. Adjust thickness with water if necessary.
6: Add vegetables
- Add sliced uziza leaves for aroma and utazi leaves sparingly for a hint of bitterness.
- Allow to simmer on low heat for 3–5 minutes.
Your Nigerian white soup (ofe nsala) is ready to serve hot with pounded yam, semo, or eba!
Why Ofe Nsala Soup is Special
Nsala soup holds a special place in Igbo culture. Unlike other Nigerian soups, it is light yet satisfying, making it perfect for special occasions and daily meals alike. Many consider it a comfort food, especially when served with soft, stretchy pounded yam.
For those asking, “Is ofe nsala white soup?” — yes, ofe nsala is famously called white soup because it is prepared without palm oil, unlike other colorful Nigerian soups.
Variations of Nsala Soup
- Catfish Nsala Soup: The most traditional form, made with fresh catfish, especially popular in Anambra State.
- Chicken Nsala Soup: A common variation when catfish is not available.
- Assorted Meat Nsala Soup: A richer version, combining beef, tripe, and kpomo.
- Egusi and Nsala blend: Some families combine egusi (melon seeds) with Nsala for a creamy twist.
Health Benefits of Ofe Nsala Soup
- Rich in protein – thanks to chicken, fish, or meat.
- High in fiber and antioxidants – from uziza leaves and utazi leaves.
- Good energy source – yam or cocoyam provides healthy carbs.
- Boosts immunity – spices like uziza seeds and dawadawa help fight infections.
Comparing Nsala Soup with Other Nigerian Soups
- Nsala vs. Egusi Soup: Egusi is thick, oily, and nutty, while Nsala is light and peppery.
- Nsala vs. Ogbono Soup: Ogbono is slimy and sticky, Nsala is smooth and broth-like.
- Nsala vs. Pepper Soup: Both can be made without palm oil, but Nsala is thicker due to yam.
FAQs About Ofe Nsala Soup
Q1: How to cook ofe nsala soup without yam?
You can substitute yam with cocoyam in Nigeria or even use achi powder as a thickener.
Q2: How to make white soup (ofe nsala) with chicken?
Replace catfish with chicken, season well, and follow the same nsala soup recipe.
Q3: Is ofe nsala white soup?
Yes, ofe nsala is called white soup because no palm oil is used in its preparation.
Q4: What is the difference between nsala soup and oha soup?
Nsala uses yam/cocoyam for thickening and no palm oil, while oha soup uses cocoyam and palm oil.
Q5: How to prepare ofe nsala soup with catfish?
Clean fresh catfish, add to seasoned stock, and cook gently before adding yam thickener and uziza leaves.
Q6: Can I refrigerate nsala soup?
Yes, nsala soup can last up to 7–10 days in the refrigerator if properly stored.
Q7: What is the best swallow for nsala soup?
Traditionally, pounded yam is the best, but eba, semo, or wheat swallow also work.
Final Thoughts
So the next time you crave something delicious and nutritious, try this ofe nsala soup recipe at home. Serve it with pounded yam, and you’ll understand why it remains one of Nigeria’s most celebrated traditional soups.
