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Nsala Soup

Nsala soup is one of the most popular soup among the Niger Deltans in Nigeria. From eastern Nigeria to Akwa Ibom in South-South, Nigeria, we all love the taste and smell of white soup.

Are you looking to make better Nigeria Foods,
you are just at the right place.

You can learn to make virtually all the numerous
Foods Eaten In Nigeria

nsala soup

We got the videos also, and you can choose to become a member of the Nigeria Kitchen if you want to perfect your cooking skill

Ofe Nsala is also known as white soup, it is very popular in the eastern part of Nigeria, the Igbos and some part of the south-south are very familiar with white soup and pounded yam, The Igbos refer to the white soup as ofe nsala

This is actually one of my favorite Nigeria soup probably because of the traditional ‘uziza’ scent that always goes along with it.

Nsala soup is also called white soup simply because it is the only soup that doesn’t require the use of red oil.

How to Make Nigeria white Soup:


Uziza Leaf (a bunch)
Utazi Leaf (a handful)
Meat of choice (chicken, beef, turkey)
Fresh pepper
Dried Fish
Head of a stockfish (medium size
Pounded yam (thickener)
2 cubes of maggi or knorr
Salt and pepper to taste
Snails (5 to 10 big sizes) (optional)
You can decide whether to use or not use snails, from what I made below I even added two legs of grass-cutter {Bush meat (Anu Nchi)}

Normally, you parboil the meat with ingredients (Maggi, onions, salt, and others), cook for about 15 minutes before adding water. Then cook till the meat is tender enough for consumption.

Blend the Crayfish Cook and pound about 1.5 kg of yam, normally, cocoa yam is the favorable thickener for most soups of this kind the only exception is when you make nsala soup, pounded yam is used.

Wash the dried fish/stock fish with hot water. I do this to soften the fish for easy washing (to remove sands and impurities)

Add more water to the meat on fire (when it is tender enough for consumption) add water depending on the quantity of thickener and the available ingredients.

Nigerian Nsala soup

Add the washed dried fish, crayfish, stockfish cook for about ten minutes before adding the pounded yam as you would find in the video below

Allow the pounded yam to dissolve (about 10 to 15 minutes) before adding the snail, grass cutter leg, Uziza leave / Utazi leave

Note: in the case here, the leg of grass-cutter was already roasted and made soft so I needed to add it at the end.

Allow to boil for another five minutes and you just made a delicious nsala soup. The video for nsala soup would give you a better illustration

You can serve with eba, semo, wheat or fufu.

Actually I made the video below for “Nigeria Kitchen” members, here you can take a sneak peek at what you could get as a member.

Here is a simple illustrative video on how to make Nigeria Nsala Soup

Here Is The Links, If You Want To Make Other Nigeria Soups

Egusi Soup
The Easiest Nigeria Soup
. | Bitter Leaf Soup.

You Can Perfect Your Cooking Skill In The ‘Nigeria Kitchen’

Back to Facts About Nigeria Homepage From Nsala Soup

Comments ( 5 )

  1. Umejiaku Chioma Emmanuella
    March 14, 2018 at 11:43 am

    Nice one, I never tried nsala soup before but this turned out really nice. Thanks.

  2. Will try that today

  3. Can i use poundo yam flour for making nsala soup… as the thickener, instead of going through the herculean task of pounding yam.

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