Among the Igbo folk in the eastern part of Nigeria, Nsala soup is very popular. This delicious delicacy gets its name ‘white soup’ from the absence of palm-oil in its preparation, thus, giving it a light colour. Most Nsala soup cuisines depends on fish, especially cat fish, which gives it a unique taste, however, it may also be prepared with chicken, goat meat, shaki (cow entrails) etc.

 Nsala soup is best taken with any swallow, but pounded yam stands out for an optimal finger-licking experience.



  • 1 medium sized Cat Fish
  • 5 small sized raw yam cubes or yam powder
  • 2 tablespoonful chopped Utazi Leaves
  • 1 tablespoonful ground Crayfish
  • 1 teaspoonful Ogiri or Iru (locust beans)
  • 1 tablespoonful chopped Onions
  • Chili pepper (to taste)
  • 1-2 Knorr cubes
  • Salt (to taste)



  1. Cook the meat or dried fish with onions, Knorr cube and salt to taste. Cook until done and set aside.
  2. Peel the yam cubes and boil until soft, then pound to a smooth paste, using a mortar and pestle. If what you have is yam powder, boil some hot water,add the powder and stir continuously until you get a smooth paste. Set the yam paste aside for later use.
  3. Next, place the catfish into a pot, pour enough water to cover it, add the chopped onions, cube and salt to taste.
  4. Cook for about 10-15 minutes or until the fish is almost done.
  5. Now, add the pepper, crayfish and ogiri/iru.
  6. Also, add the yam paste bit by bit and leave the soup to cook until the paste is completely dissolved and the fish is well done.
  7. Finally, add the utazi leaves, taste for salt and simmer for 30 seconds.


White soup may be served as the entrée at important ceremonies, or as lunch at homes. There you go then, bon appétit!



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