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How To Make The Perfect Mouthwatering White Soup or Nsala

So before we start, I will like to remind you that ofe nsala as the Igbos will call it, or white soup is not peppersoup. I used to get it mixed up until a few years ago.

The soup is tasty, fast and easy to make, jsut like peppersoup.

So what do we need?


2 Fresh or dry Utazi leaves (optional)

White yam or yam powder (as thickener)

Dry pepper

Salt and Knorr cubes (to taste)


Dry fish

1 Ogiri Okpei

Just before you cook the soup, ensure to cut the catfish into 1 inch thick cylindrical discs and remove the intestines. Place in bowl and pour very hot water on the fish. This process of pouring hot water on the fish toughens the skin of the fish so that the pieces do not disintegrate while cooking the soup. Leave for about 2 minutes and wash the fish with cold water. You should also wash off any slimy substance on the outer skin of the fish at this time. Also boil a few cubes of raw white yam. When soft, pound with a mortar and pestle till a smooth paste is formed, then set aside. You can substitute white yam with yam powder or potato puree for the thickening. Wash and pound/blend the utazi leaves, the chilli pepper and the crayfish and set aside.

Now to the fun cooking part;

Place the catfish in a pot and pour enough water to cover the fish. Add the seasoning and cook till done. Feel free to add your dry fish to the soup at the point.

After about 10mins or when the catfish is almost ready, add the crayfish mix. Also add the yam paste in small lumps, salt and knorr to taste.

Cover the pot and allow the contents to cook at high heat till all the yam paste has dissolved. Your soup at this point is ready for consumption.

Unlike peppersoup, you can serve ofe Nsala with Eba (Garri), Semolina, Amala, Pounded Yam or wheat.


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