The Premier Destination for Nigerian Groceries


Making NSALA Soup, also known as White Soup due to its color, is a delightful journey into Nigerian culinary tradition. This soup is known for its aromatic flavors and is traditionally made with catfish, though chicken or other meats  can also be used. Here’s a simplified step-by-step recipe to guide you through making your first NSALA Soup:



  • 500g Catfish (or Chicken?Goatmeat if preferred), cleaned and cut into pieces
  • 2-3 tablespoons of blended cooked Yam (as thickener)
  • 2-3 pieces of Dry fish
  • 1-2 medium onions, finely chopped
  • 2-3 Uda (Negro Pepper),blended
  • 2-3 Ehuru (African Nutmeg), blended
  • 2-3 Ogiri Okepi (African Spice gotten from fermented Castor seed), blended
  • Half a piece of Prekese 
  • Scotch bonnet peppers (to taste), blended
  • Uziza leaves (or spinach as a substitute), sliced
  • 1 teaspoon of ground uziza seeds (optional for added spice)
  • Salt to taste
  • Stock cubes
  • 4 cups of water or as needed



  1. Prepare the Fish or Meat: If using catfish, soak it in hot water for 2 minutes to remove any slime and dirt, then rinse with cold water. This process is not necessary for chicken or goat meat
  2. Cook the Protein and Dry Fish: Place the catfish or meat and Dry fish in a pot, season with a stock cube, half the chopped onions, salt, blended uda, ehuru,ogiri okpei and scotch bonnet pepper. Add enough water to cover the fish. Let it cook for about 10-15 minutes until it’s almost done.
  3. Thicken the Soup: While the fish cooks, add the blended cooked yam to thicken the soup. Stir gently to avoid breaking the fish. If using yam powder, ensure it dissolves completely without lumps.
  4. Add Flavorings: Add the remaining onions, blended uda, ehuru, ogiri okpei and scotch bonnet pepper. Also add the Whole Prekese and let the soup simmer on low heat for about 5 minutes, allowing the flavors to blend.
  5. Final Touches: Remove the Whole Prekese and add the uziza leaves (or spinach) and ground uziza seeds (if using) to the soup. Stir gently and let it cook for an additional 2-3 minutes. Taste for salt and adjust if necessary.
  6. Serve Hot: Your NSALA Soup is ready to be served. Enjoy this delicious soup with any side of your choice, such as pounded yam, fufu, or rice.


Remember, the key to a great NSALA Soup is in the freshness of the ingredients and the simplicity of the preparation. Don’t be afraid to adjust the spices and thickness to suit your taste. Enjoy your cooking adventure!

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