What it is
Nsala Soup, often called White Soup, is a peppery soup made without palm oil, giving it a pale colour, thickened with yam or a similar starch and traditionally cooked with fresh catfish. It is known for its light appearance but intensely spiced, peppery taste.
Key ingredients
- fresh catfish
- yam (as thickener)
- ground crayfish
- uziza seeds and leaves
- utazi leaf
- pepper
- onions
A list of what goes in, not a recipe. Quantities and method vary by household.
How it is eaten
Nsala Soup is eaten with pounded yam, fufu or akpu, taken by hand and dipped into the soup. It is traditionally given to nursing mothers and those recovering from illness, and is also served at everyday family meals and gatherings.
Cultural significance
Nsala Soup is an Igbo dish from south-eastern Nigeria, particularly associated with Delta Igbo and Anambra communities. It is traditionally prepared for new mothers and convalescents because it is considered light and warming, and it also appears at celebrations and family meals more broadly.
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