Ofe Nsala soup is a traditional Igbo soup. Many people also call the dish White Soup because of the absence of Palm Oil, a common ingredient in other soups. It is usually prepared with catfish because of the authentic taste it provides.


Serves – 8 people

1 medium sized Cat Fish

5 small sized raw Yam cubes

2 teaspoons of Utazi leaves (chopped)

1 teaspoon of ground Crayfish

1 teaspoon of Iru (locust beans) – optional

2 medium chopped Onions

3 Scotch bonnet peppers (atarodo) – chopped

Seasoning cubes

Salt to taste

For a richer soup you can also add:

Dried fish

Stock fish

Chicken or Beef



Step 1

If you want to add beef, chicken or stock fish or dried fish to your Nsala soup; season and cook the meat or dried fish , with onions, seasoning cube and salt to taste. Cook until done and set aside

Step 2

Peel, wash and boil the yam cubes until soft, then pound to a smooth paste, using a mortar and pestle. Set the yam paste aside for later use.

Step 3

Wash, cut and place the catfish into a pot, pour enough water to cover it, add chopped onions, seasoning cube and salt to taste. Cook for about 10-15 minutes or until the fish is almost done.

Step 4

Add the Chopped Pepper, Ground Crayfish and Iru.

Step 5

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.

Step 6

Finally, add the Utazi leaves, taste for seasoning and simmer for 30 seconds.

Step 7

Serve hot with Garri, Semolina etc.

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