Nsala soup is one of the most delicious of all Nigerian soups, this year alone I have made and eaten more of it than any other soup in Nigeria.
I enjoy lots of the foods in Nigeria but there are quite some of them that kinda tastes better and more delicious to me. IMHO.

Melon soup (ofe egusi) for instance is like the number one for me.

The reason is because… sometimes we like to eat a combination of two or more different soups in our home and egusi blends perfectly with most of the soups in Nigeria, sometimes I even blend with nsala soup (also called white soup).

The image below is a combination of both white soup and pounded yam.

nsala2

It is the only soup in Nigeria that is made without palm oil… just like pepper soup and ewedu soup, the use of palm oil is not very necessary. You can use plain beef or assorted.

It is very popular in the south and eastern part of Nigeria, the efiks and igbos are the top makers and consumers of this delicious soup. So if you are dating or married to a man from the south or eastern part of Nigeria, you can try giving him a meal of pounded yam and ofe nsala (as the Igbos call it) tonight.

Below are the ingredients for making this delicious Nigerian soup, the ingredients below would serve about five persons for three consecutive times. Soups in Nigeria can be refrigerated for up to two weeks, most times it is better to make lots of soups and then refrigerate the remainder.

Ingredients For White Soup

Yam (six to eight slices…baby fist size)
Ground crayfish (1 cup)
knorr cubes (3 cubes)
Ground uziza seeds (2 Teaspoons)
Uziza Leaves
Dried fish (two medium sizes)
Snails (Optional)
Meat of choice {I prefer Goat Meat} (2KG)
Utazi leaves (optional)
Salt and Pepper to taste.
Red Ground Pepper to taste

It would take about sixty to eighty minutes to prepare a delicious pot of nsala soup; although, sometimes it goes a little above that… depending on your speed and proficiency.

Nsala Soup

You might wanna start by peeling and boiling the yam, this should be pounded with a mortar and pestle. Pounded yam serve as the thickener but can also be eaten with other Nigerian soups.

Grind the crayfish, uziza seeds, wash and slice the uziza seeds. You should also go ahead and wash the snail in case you are using them. Snails are quite expensive in Nigeria so if you can’t purchase them it is better you forget about them.

You can wash snails with alum to remove the slimy fluid, although, you would be amazed to learn that there are people in Nigeria that cooks snails with the slimy fluids, sometimes without even removing the shell.

I am talking about a delicious Ijaw Recipe – Keke Fieye

Parboil the goat meat with all the necessary ingredients, I would use two cubes of knorr, a pinch of salt, half cup of onions and half sachet of kitchen glory (beef seasoning). I made this soup with afo anu (goat belle), it’s usually a combination of goat’s intestine, tripe, liver etc. I also added few slice of beef.

Parboil the meat for about twenty to forty minutes… until it is soft enough for consumption then you can go ahead and add the hot-water-washed dry fish. This could be added earlier if you are using a strong dry fish like mangala. Add about 3 cups of cold or boiled water.

The amount of water for nsala soup depends on the ingredients/thickener available and the number of people that you are trying to feed.

Boil the combination for another ten to twenty minutes until they are both soft for consumption then go ahead and add the ground crayfish, uziza seed and ground red pepper (pls taste before adding red pepper, the uziza seeds are also very pepperish).

Taste your soup at this time and add the remaining half of kitchen glory or a cube of knorr/salt to improve the taste if it doesn’t taste nice yet.

You can go ahead and add the pounded yam, you can add half and watch the soup for the next five minutes, if it is not thick enough you can add a little more; I just don’t like the soup to be very thick. I like a very light nsala soup, it tastes better that way.

You can now go ahead and add the sliced uziza and utazi leaves. The utazi should be used sparingly for white soup; the reason is just to add a faint bitter taste.

Allow for the next few minutes and you can go ahead and serve your delicious ofe nsala with pounded yam, fufu or eba.

Video For Nsala Soup

Here is a simple video for making the popular white soup, although we are gonna come out with a better video soon but this would give you a clue as to what the soup really looks like.

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Compare Nsala Soup & other Soups

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I would like to see your comment below, do you like this delicious Nigerian soup?.

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Comments

  1. Pre  August 18, 2013

    OMG! How did you know to make my favorite soup. Nsala is a tupical calabar soup, made best by calabar women and not igbos. Thanks for the recipe and keep the drum rolling because you are the best cook in town

    reply
  2. The Nigerian Kitchen  August 19, 2013

    Hello Pre, thanks for your comment

    reply
  3. ThankGod  August 22, 2013

    Hello Peace, how are u doing? Thanks for all the wonderful recipes. You are my favorite cook in the world, I have been trying some of your recipes and I just want to know if I can use cocoa yam for nsala soup. I just want to know why most people prefer to use pounded yam when cocoa yam (the normal soup thickener) is easier to get

    reply
  4. precious  August 27, 2013

    Greetings, I cherish what i see in your website, I have been following your site for the past few days. I discovered you via google search and must say that you are doing pretty great. I want to be able to make great meals for my husband. I have subscribed to your free weekly e-mail though i havent received a confirmation e-mail but I heard it is cool and very informative. I would love to be one of the best cook ever, God helping me. Thanks

    reply
  5. Petience  September 11, 2013

    Dear, each time I looked at the picture of the nsala soup I salivate so I had to prepare it. it was delicious. Its almost close to what we. call “afia efere ebot “in Akwa Ibom. in afia efere we use yam as thickener and we dont add utazi.Thanks so much.

    reply
  6. monica  October 9, 2013

    This site is the best thing dat happen to me recently, I just keep opening all d different recipes, as for nsala soup is my best soup and I cook it well because very well train delta igbo woman most knw how to prepare nsala well. Thanks for making women a more better cook.

    reply
  7. Ifeoma  December 2, 2013

    Pls I want to know,in making ofe nsala(white soup).can a lady use just any type of yam,or is there a specific yam specially used for making ds delicay called nsala.thank u.keep up the good job.

    reply
  8. The Nigerian Kitchen  December 2, 2013

    Nope, just make sure the yam is older than six months. Newly harvested yams are not so good for nsala soup. Thanks for your question.

    reply
  9. Vera  January 11, 2014

    Hi Chy,

    I want to thank you really for your wonderful recipes. It helped me greatly this festive period. Made Nsala (white soup) and pounded yam for the first time with the help of your recipe on Christmas day and it turned out perfect. Had my man and friends licking their hands and it did make me feel proud of myself. Hehehe

    Appreciate you and would love to learn more recipes as I love cooking.

    Thank you.

    reply
  10. chioma  January 29, 2014

    Nice recipe. Can’t wait to try that tonight. I ve only learnt to make nsala with cat fish and chicken not goat meat. Defintely trying it with goat meat

    reply
    • The Nigerian Kitchen  January 30, 2014

      Ok, just don’t forget to tell us how it all turned out @ Chioma

      reply
  11. Becky  March 29, 2014

    Am nt an Igbo girl but I tried dis recipe and it turned out to b great and its actually my first time…u aint a boring cook,love ur work,keep it up plssssssss

    reply
  12. abosede  April 17, 2014

    Hello P,

    Please I want to try this nsala soup, buh can’t pound yam…lol, can I use poundo yam as substitute?.

    Thanks ma

    reply
  13. ogonna  May 25, 2014

    So nice! Am si lighted to read this I will try it, but am confused when u mentioned Uziza seed, I thought is leave . Pls clear me. Thanks. U are doing great work (women) in our lives

    reply
  14. ebun  May 31, 2014

    Gud day,tnks 4d white soup recipe. ♍Ɣ huband luvs d soup n av been lookin 4d recipe 4 a̶̲̥̅̊while now,tnks a̶̲̥̅̊ million. But pls,instead of utazi leave what else can be used? Can bitter leaf be used in place since its used 2giv a̶̲̥̅̊ litle bitter taste.

    reply
  15. chi  June 19, 2014

    Thnx dear for teach me hw to cook nsala soup thnx again

    reply
  16. lucy  October 9, 2014

    i tried to prepare nsala soup adding uda and ogiri to your ingredient, the taste was not too gud

    reply
  17. chizzy  November 27, 2014

    Thanks Dear, this what i made this Morning for today’s dinner. wanted to cross check a recipe for chicken sauce

    reply
  18. Funke  February 10, 2015

    Tnx so much for this…. Will try it out 😉

    reply
  19. shola  February 10, 2015

    thanks for the recipe, the way you cooked it make me to fall in love with the soup, i will try it.

    reply
  20. Beatrice Yakubu  February 10, 2015

    OMG! i just cant wait to prepare this delicious soup. you need to imagine how i salivate while watching the Video. Thanks a lot dear. i give glory to God and also appreciate your skills. i will keep thanking you.

    reply
  21. Nneka  February 12, 2015

    I have made this recipe for my fiance and also on my former lecturer’s birthday. I must confess, they really enjoyed it.

    reply
  22. sade  February 18, 2015

    Thanks for this recipe,will definitely try it thiss weekend.keep up the good work.God bless you for us

    reply
  23. Precious  June 16, 2015

    Hi, you didn’t mention how you added the egusi,

    reply
  24. blessing  August 10, 2015

    wow, i love this soup. can’t wait to have a taste of it

    reply
  25. ruth  August 12, 2015

    thanks for the good work.

    reply
  26. Angela  August 13, 2015

    Thanx alot,now i know where to fall back to

    reply
  27. Stephanie  November 2, 2015

    Ma,pls can i use catfish to cook this soup,if yes i’ll like to know when it can be added so that the fish does not get over soft.

    reply
    • Chy Anegbu  November 5, 2015

      just ten minutes before youu turn off the heat.

      reply
  28. Nora  December 17, 2015

    Thank you so much Chy, for these wonderful Nigerian recipes. I am a Creole African American whose fiance is Nigerian. He is going to be so surprise when I present some of these Nigerian dishes to him. You are a good cook. I love to cook myself. So thank you once again for sharing your expertise.

    reply
  29. Grace Goyit  December 18, 2015

    Googled for white soup and among all d recipes yours was d easiest, I tried it and wow even though I am a northerner it came out soon well, I have never made white soup this good. Thanks a lot

    reply
  30. funmi  December 30, 2015

    you’re too good.tanx for d knowledge

    reply
  31. Alabbsy  January 11, 2016

    Thank u sis, i enjoyed d lesson now i can cook soup Yipyyy ?

    reply
  32. light  January 29, 2016

    Waw!!This is really good…am on the run to making my own nsala soup right away but apart from pounded yam wat else can be used as a thickner in this soup bcos I can’t pound any hard food.Plz ur reply will do me a lot of good n its urgent.biko

    reply
    • Chy Anegbu  January 29, 2016

      Nsala soup is primarily made with pounded yam. thanks

      reply
  33. chinwendu monalisa  February 12, 2016

    kudos..I am a chef..I come here regularly to upgrade my ideas.. I love Nigerian foods..

    reply
  34. kike  February 12, 2016

    Thank you 4 this one too,but can I add little oil to it and also what other thickner can I use bcs my house is a student house and there’s no how I can get pounded yam.waiting for ur reply soon.God bless u ma.

    reply
    • Chy Anegbu  February 12, 2016

      You can make a little adjustment, but your final result may not be the same.

      reply
  35. Oluchi A.  February 16, 2016

    Thank you Chy, I have learn a lot from you and improve in my cooking.
    God bless you.

    reply
  36. stella  February 16, 2016

    Hi Chi, can corn starch be used as a thickner to help people over seas who can’t easily get yam but are anxious to cook nsala.Please reply.God bless

    reply
  37. Patricia  March 1, 2016

    I ate dis soup once in a restaurant bcos we’ve neva prepared it in my home, I enjoyed it, bt neva liked d sight, bt urs looks more attractive n am sure delicious. Am not married yet, but I’ll like to try urs at least before den in my family house. Tnx Chy n to Nigerian kitchen for dis great opportunity

    reply
  38. Iweka Ngozi Philomina  March 2, 2016

    This is nice but you didn’t add the 2teaspoons of oziza in the video clip. Weldon sis God bless you for the update.

    reply
  39. aishat  March 6, 2016

    I was taught using a different method but will try this over d weekend . thanks a million.

    reply
  40. Attoni Elizabeth  April 13, 2016

    You are doing great, well done and you have increase grace to do more. God bless you.

    reply
  41. Patience  April 16, 2016

    This soup is one of my favorites. But I want to ask if one can use cocoyam as the thicker instead of yam. Thanks

    reply
  42. Osas Omoh  May 4, 2016

    Sorry but Igbos make the best Nsala soup. The uziza leaf and taxi leaf you used is too much and also the soup is too thick, Nsala is best when it’s a bit runny but in all you thanks for sharing your own tips.

    reply
  43. Precious Felix  May 13, 2016

    This is awesome, among all the blogs online u are the only one that got tge real receipe and direction on how to prepare white soup. U are simply the best. Keep it up.

    reply
  44. favour  May 28, 2016

    hmm tank u so much u just taught me how to make ma husbands favourite soup (nsala soup) but is d uziza seed very important or optional?

    reply
    • Chy Anegbu  May 30, 2016

      Yes, Uziza is very important, except you want to avoid it for personal reason. But you will not get the same aroma and taste of Nigerian Nsala soup.

      reply
  45. Bridget Viashimah  May 30, 2016

    Thanks for the great work you are doing. Beneficial to me.

    reply
  46. precious  May 31, 2016

    Keep up the good work. Please can I use cocoyam instead of yam

    reply
  47. Amara  June 8, 2016

    Weldon Ma, please I will like to try out your recipe but scared of adding uziza seed, heard its capable of aborting a child, cos iam pregnant and so want to eat this soup.

    reply
    • Chy Anegbu  June 13, 2016

      Uziza is a major part of nsala soup. I think you should wait until you deliver.
      There are just too many soup that would be great for your condition.

      reply
  48. Celestina  June 19, 2016

    Hmmm, nawa ooo What a great woman u are! may God bless u ma and a weldone job to u.

    reply
  49. mrs Atiko  July 1, 2016

    Very good site, welldone

    reply
  50. nwamaka  July 26, 2016

    Gosh! How on earth did I Land on this site? God will surely bless you Chy. I’ve always been afraid of the kitchen for fear of not knowing what to cook, but now, I can’t wait to test every single recipe of yours

    reply
  51. opeyemi  October 6, 2016

    Please what is this Uziza leaves in Yoruba or the popular English name

    reply
  52. Chocolate  October 11, 2016

    Pre, point of correction, Nsala soup is igbo soup and not calabar soup. It’s own by the igbo people and not Calabar people.

    reply
    • Chy Anegbu  October 11, 2016

      Oh, noted. There are several verieties of nsala soup. The calabar version however, is the most popular.

      reply
  53. Chichi  November 21, 2016

    I have been looking for this and I can’t wait to cook it for my husband. Thanks so much

    reply
  54. Happiness chinwe  December 30, 2016

    I love nsala soup. Thanks for the recipe. How can I get ur cookbook and how much pls.

    reply
  55. Safiya  January 26, 2017

    Hi, hmmm tnx even though am a Hausa woman i really enjoy your recipes and it has added to my menu thus i now have more
    for my family. Thanks.

    reply
  56. Genevieve  March 25, 2017

    Thanks for this recipe, I just finished cooking it for my husband and he’s busy leaking his hand instead of saying thank you.

    reply
    • Chy Anegbu  March 28, 2017

      Lol, kudos to you my dear.

      reply

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