White soup, also known as ofe nsala, is a flavorful Nigerian soup commonly associated with the Igbo people. Unlike many Nigerian soups, it does not use palm oil. It is usually made with catfish, yam thickener, crayfish, pepper, and local spices.
Ofe nsala is often served with pounded yam, fufu, or other swallow foods. For serving ideas, see How to Make Pounded Yam and How to Make Fufu at Home.
What Is Ofe Nsala?
Ofe nsala means white soup. The soup gets its light color because it is cooked without palm oil. It is aromatic, spicy, and often prepared with fresh fish or chicken.
Ingredients
- 1 medium catfish, cleaned and cut
- 4 small pieces boiled yam for thickening
- 2 tablespoons ground crayfish
- 1 tablespoon uziza seeds or leaves
- 1 teaspoon ground pepper
- 1 seasoning cube
- Salt to taste
- 1 small onion, optional
- Water or fish stock
- Utazi leaves, optional
How to Make Ofe Nsala
Step 1: Boil Yam for Thickener — Boil a few pieces of yam until soft. Pound or blend into a smooth paste.
Step 2: Prepare the Fish — Clean the catfish well with hot water, salt, or lemon to reduce slime. Rinse carefully.
Step 3: Start the Soup Base — Add water or stock to a pot. Add seasoning, crayfish, pepper, and optional onion. Bring to a gentle boil.
Step 4: Add Fish — Add the catfish carefully and simmer. Avoid stirring too much so the fish does not break.
Step 5: Add Yam Thickener — Add small portions of pounded yam paste. Allow it to dissolve and thicken the soup.
Step 6: Add Uziza — Add ground uziza or sliced uziza leaves. Simmer briefly.
Step 7: Adjust Seasoning — Taste and adjust salt or pepper.
What to Serve With Ofe Nsala
- Pounded yam
- Fufu
- Eba
- Semo
- Rice, if preferred
Tips for Good White Soup
- Use fresh fish for the best flavor.
- Add yam thickener gradually.
- Do not over-stir after adding fish.
- Use uziza for authentic aroma.
- Serve hot.
Ofe nsala is a delicious Nigerian white soup with a unique flavor and no palm oil. It is perfect with pounded yam, fufu, or any soft swallow.