Nsala soup, also known as white soup, is a traditional Nigerian dish, particularly from the Igbo and Rivers (Ikwere) regions. It is a flavourful, light soup made without palm oil, which gives it its distinct “white” color. Here’s how to make Nsala soup:
Ingredients:
Fresh catfish or goat meat (or a combination of both)
Yam (as a thickener) or yam flour
Uziza leaves (optional, for added flavour)
Utazi leaves (for a slight bitter taste)
Ground crayfish
Ground pepper (dry or fresh)
Seasoning cubes
Salt to taste
Water
Optional:
Periwinkles (for added seafood flavour)
Ogiri (fermented locust beans) for a more traditional flavour
Instructions:
- Prepare the ingredients:
Meat/Fish: Wash and cut your catfish (or meat) into medium-sized pieces. For fresh catfish, use hot water to clean it to remove slime.
Yam: Peel and cut the yam into small pieces, then boil until soft. Pound the yam in a mortar to form a smooth paste, or use yam flour if you prefer.
Utazi and Uziza leaves: Wash and chop the leaves (Uziza for spiciness, Utazi for bitterness) if using.
- Cook the meat/fish:
Place the goat meat (if using) in a pot, add enough water to cover the meat, and season with salt and seasoning cubes. Cook until tender. If using catfish, it’s added later in the process, as it cooks quickly.
- Add other ingredients:
Once the meat is tender, add water to the pot, depending on the quantity of soup you want.
Add the yam paste (or yam flour) in small lumps. The yam will dissolve and thicken the soup.
Add crayfish, ground pepper, and seasoning cubes, then stir well.
- Add the catfish:
Add the fresh catfish to the pot. Be gentle when stirring so the fish doesn’t break apart.
- Finish with leaves:
After about 10 minutes, when the soup has thickened and the fish is well cooked, add the chopped Uziza and Utazi leaves (if using). These should be added towards the end so they retain their flavor.
- Simmer and serve:
Let the soup simmer for a few more minutes, then check for salt and seasoning. Once everything is cooked, your Nsala soup is ready.
Serve with:
Nsala soup is traditionally served with pounded yam, but it can also be eaten with other Nigerian swallow dishes like eba or fufu.
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