How to Make Nsala Soup - also called White Soup

Ofe Nsala is one of the soups I believe that is native to Asaba, it is also prepared in other parts of Nigeria and called White soup in general because most times, it is cooked without palm oil. The pale greenish color comes from the utazizi leaf and maybe some of the spices.

Nsala is sometimes made for new mothers, and should be usually liquid enough to be sipped from a spoon, but some also prefer the thicker version. There are probably as many recipes for cooking Nsala as there are people who have ever cooked it, but this is just my simple recipe.


5 pounds of your choice of meat, here I use Chicken Drunsticks
6 Cafish Filets
1 medium onion, chopped
1 large tomato, diced in large pieces
2 tablespoons of ground crayfish
3 teaspoons of ground pepper
2 cubes of maggi chicken
2 tablespoons of ground dry Utazizi or Utazi
3 teaspoons of Nsala spices mixture
5 Ladle spoons of poundo yam powder for thickening
Salt to taste


1. Put the Chickem in two cups of water with half the onions, the maggi, some salt and one teaspoon of pepper.

2. Bring to boil and then simmer for 10 minutes. Do not allow the meat get too soft.

3. While the meat is cooking, prepare your poundo as you would when making the fufu. Make it thick and doughy.

4. Cut the poundo yam into small thumb-sized pieces and drop in the meat pot.

5. Blend the rest of the pepper, nsala spices crayfish, onions, Utazizi and diced tomatoes and put aside.

Aside - Some of the Nsala spices include ehuru, uziza pods, udah, etc. I usually get this all ground together in Nigeria and I use as needed.

6. Add the blended mixture to the pot of meat and allow to cook for another 5 minutes.

7. Stir the mixture completely and check for salt, and that the spices and utazi taste are to your liking. Add a little more till you're satisfied.

8. Add your fish filets and simmer gently till they're done.

Your soup is ready, serve with Poundo and enjoy!