Traditional Igbo Ofe Nsala (White Soup) Recipe

Name: Traditional Igbo Ofe Nsala (White Soup) Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 1 Medium (Cut into steaks) Catfish; 300g (Chicken or Goat meat is traditional) Assorted Meat; 100g (Pre-soaked and cleaned) Stockfish; 3–4 Medium cubes (Raw, for thickening) Yams; 2–3 Leaves (Finely shredded for a hint of bitterness) Utazi Leaves; 3 Tablespoons Ground Crayfish; 1 Small wrap (Fermented castor seeds) Ogirri Igbo; 1 Teaspoon (A blend of ground Uda, Uziza seeds, and Ehuru) Nsala Spices; 2 Pieces (Blended) Scotch Bonnet (Atarodo); 2 Cubes Seasoning Cubes; To taste Salt

March 17, 2026 Chef Joe

Traditional Igbo Ofe Nsala (White Soup) Recipe

Thus, the traditional name for the world-famous Igbo “White Soup” is “Ofe Sala” or “Ofe Nsala.” “Ofe” simply means soup in Igbo language, and “Nsala” is the specific name for this white, spicy, and aromatic soup. “Ofe Nsala” or “Ofe Sala” is called “White Soup” because this soup is unique in that it contains absolutely no palm oil, which gives it a milky color due to the pounded yam thickener. “Ofe Nsala” is the ultimate soul food in Igbo land. This soup is normally given to nursing mothers as a means of helping them recover quickly, and it is also given to honored guests as a mark of high esteem for them. This soup is extremely easy on the stomach but packs a wallop in terms of its herbal heat from Utazi leaves and Uda/Uziza seeds.

INGREDIENTS

Catfish		1 Medium (Cut into steaks)
Assorted Meat		300g (Chicken or Goat meat is traditional)
Stockfish		100g (Pre-soaked and cleaned)
Yams		3–4 Medium cubes (Raw, for thickening)
Utazi Leaves		2–3 Leaves (Finely shredded for a hint of bitterness)
Ground Crayfish		3 Tablespoons
Ogirri Igbo		1 Small wrap (Fermented castor seeds)
Nsala Spices		1 Teaspoon (A blend of ground Uda, Uziza seeds, and Ehuru)
Scotch Bonnet (Atarodo)		2 Pieces (Blended)
Seasoning Cubes		2 Cubes
Salt		To taste

Instructions:-

Prep the Thickener: Peel the yam cubes and boil them in a separate small pot until very soft. Once cooked, pound them in a mortar or blend with a tiny bit of water until you have a smooth, stretchy paste. Set aside.

Cook the Base: In a large pot, add your assorted meat and stockfish. Season with one seasoning cube and a pinch of salt. Cook with minimal water until the meat is nearly tender.

Add the Fish: Carefully add the catfish steaks to the pot. Add more water (about 3–4 cups, depending on how much soup you want).

Spice it Up: Add the ground crayfish, blended pepper, Nsala spice blend (Uda/Uziza/Ehuru), and the Ogirri. Let it boil for about 10 minutes so the fish absorbs the flavors.

Thicken the Soup: Take small lumps of the pounded yam paste and drop them into the boiling broth. Cover the pot and allow the heat to melt the yam lumps into the soup. As they melt, the soup will transform from a clear watery broth into a light, creamy consistency.

The Herbal Finish: Once the soup has reached your desired thickness, add the finely shredded Utazi leaves. Be careful not to add too much; you only want a subtle herbal bitterness.