
Nsala Soup, also known as White Soup, is a delicious and flavorful traditional dish from the southeastern part of Nigeria. It is known for its rich, peppery taste and its combination of meats, fish, and native ingredients. It is typically served with pounded yam or fufu. Here’s how you can prepare this delicious soup, whether you’re in Nigeria or abroad.
Ingredients:
1 kg of assorted meats (beef, goat meat, or chicken – your choice)
200g of stockfish (optional, but it adds flavor)
1 medium-sized smoked fish (preferably mackerel or tilapia)
1 tablespoon of ground crayfish
1 tablespoon of ground pepper (or to taste)
2 tablespoons of yam flour (or a small piece of yam for thickening)
1 medium-sized onion, chopped
2-3 tablespoons of Palm oil
2 bouillon cubes (Maggi, Knorr, or your preferred brand)
Salt to taste
2 cups of water
A handful of fresh utazi leaves (you can use spinach as a substitute if utazi is not available)
1-2 tablespoons of ground Ogiri (optional, but adds authentic flavor)
Instructions:
1. Prepare the meats and fish:
Wash the assorted meats thoroughly and cut them into bite-sized pieces. If using stockfish, soak it in warm water for 10-15 minutes to soften it.
If you prefer, you can season the meats with a little salt and one bouillon cube, then boil for 10 minutes before starting the soup. This allows the meats to absorb the seasoning before adding them to the soup.

2. Start the Soup Base:
In a large pot, combine the assorted meats, stockfish, and smoked fish. Add about 2 cups of water, chopped onions, and the second bouillon cube. Cook for about 20 minutes on medium heat until the meats are tender.
Keep checking the water level and add more if necessary. The soup should have enough liquid to simmer properly.
3. Thicken the Soup:
While the meats are cooking, prepare the thickener. If you are using yam flour, dissolve it in a little cold water to form a smooth paste. If you are using a small piece of yam, boil it until soft, then mash it into a smooth paste.
Add this thickener to the pot, stirring well to avoid lumps. Let it cook for about 10 minutes. This is where the soup gets its signature thick consistency.
Add Seasonings and Flavor:
Add the ground crayfish, ground pepper, and salt to taste. Stir and allow it to cook for another 5 minutes to blend the flavors.
If you’re using Ogiri, add it now and stir well.
5. Finish the Soup:
Add the palm oil and let it simmer for 5-7 minutes. This will bring out the beautiful color and flavor.
Add your utazi leaves (or spinach if you're substituting) and stir gently. Allow the soup to cook for another 3-5 minutes, just until the leaves wilt but remain vibrant.
6. Serve:
Once the soup is cooked, it’s ready to serve! Nsala soup is traditionally served with pounded yam, fufu, or semovita. It can also be paired with rice or plantains.
Substituting ingredients: If certain ingredients like utazi leaves or Ogiri are hard to find in your area, you can substitute them with spinach or other leafy greens and leave out Ogiri, as the soup will still taste delicious.
Finding yam flour: If you don’t have yam flour, you can simply use yam from an African or international grocery store. You’ll need about a small yam to thicken the soup.
This Nsala Soup recipe brings a taste of Nigeria straight to your kitchen no matter where you are. Enjoy this flavorful, comforting dish that will remind you of home, even from afar!

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