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 or smoked 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.

In the image below, you find assorted meat, stockfish head, uziza seeds (top of the white plate), uziza leaves, smoked fish and a cup of crayfish
Nsala soup Ingredients

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 you can totally omit 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 asssorted meat with all the necessary ingredients, I would use two cubes of knorr, a pinch of salt, half cup of sliced onions and half sachet of kitchen glory (beef seasoning). I made this soup with assorted beef, it’s usually a combination of different parts of cow meat – intestine, tripe, liver etc. I also added few slice of goat meat.
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 making the soup for.

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 (white 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.

Subscribe Below to Receive My Free Weekly Recipes.

newemail

Compare Nsala Soup & other Soups

I love this soup and Pounded Yam here

How to Make delicious Pot of Okra Soup (ofe Okro)

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

Comments

  1. Selya  September 10, 2018

    Hello, you are really doing a great job here, I refer to your site often. I was going to your nsala soup recipe and I noticed you said its the only soup in Nigeria made without palm oil but that is not correct. One am very sure of is the traditional delicacy of the Idoma people of Benue state, it is called Okoho soup made without palm oil or any vegetable, it was strange to me but I tried it and enjoyed it. Am sure there are other soups like that too

    reply
    • Chy Anegbu  September 11, 2018

      Wow, thanks for your feedback, I would like to try this Okoho soup someday.

      reply
  2. Rosemary  August 24, 2018

    I can’t wait to try it.

    reply
  3. Florence  June 8, 2018

    Thanks for the wonderful recipe , just want to ask maybe ogiri is needed to be added to this soup; I’m a Yoruba by tribe and just learning.

    reply
    • Chef Chidi  June 11, 2018

      I don’t usually add Ogiri to nsala, but you can try it.

      reply
  4. favour  May 12, 2018

    tanx so much……really my husband will be so happy to taste it.

    reply

Leave a Reply to Angela
click here to cancel reply