Nsala Soup — known warmly as White Soup — is one of the most celebrated dishes from the Igbo people of south-eastern Nigeria, and a true jewel of West African cooking. Unlike the rich, oil-laden soups that many Nigerians love, Nsala contains no palm oil at all, giving it a delicate, crystal-clear broth that lets the fresh catfish and hand-blended spices speak for themselves. It is a soup of ceremony and gathering — served at naming ceremonies, traditional weddings, festive Sunday lunches, and family reunions across Nigeria and in Nigerian households throughout the UK.
What makes Nsala truly unforgettable is that perfect balance of flavours: tender, flaky catfish, the gentle aromatic heat of the Nsala spice blend, and the distinctive, pleasantly bitter edge of fresh utazi leaves. The broth is thickened just so with cocoyam flour — enough to give it a silky, light body without weighing it down. Every spoonful is clean, fragrant, and deeply satisfying. It is comfort food at its most refined, and a wonderful change of pace for anyone who loves Nigerian cuisine but wants something a little lighter on a cold British evening.
Everything you need to make this beautiful soup is stocked at Awuf Afro Store. From our Awuf Nsala Spice and fresh utazi leaves to frozen catfish slices, stockfish cod, ground crayfish, and smoked prawns — it is all here, delivered straight to your door anywhere in the UK.
Ingredients
Serves 4–6
| Quantity | Ingredient |
|---|---|
| 2kg | Frozen catfish slices (thawed, cleaned, and cut into portions) |
| 100g | Dried catfish fillet (deboned and broken into pieces) |
| 80g | Stockfish cod (soaked in boiling water for 30 minutes until softened, then deboned) |
| 3 tbsp | Nsala spice blend (divided) |
| 4 tbsp | Cocoyam flour (mixed with cold water to a smooth paste) |
| 1 bunch | Fresh utazi leaves (thinly sliced) |
| 2–3 peppers | Scotch bonnet peppers (blended smooth) |
| 2 tbsp | Ground crayfish |
| 100g | Smoked prawns |
| 1 medium | White onion (roughly chopped) |
| 2 cubes | Maggi seasoning cubes |
| to taste | Salt |
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Method
- Soak the stockfish (30 minutes ahead): Place the PC Stockfish Cod in a bowl and cover with boiling water. Leave to soak for 30 minutes until softened and pliable. Drain, rinse thoroughly, remove any bones, and break into large pieces. Rinse the Awuf Dried Catfish Fillet, debone it, and break into pieces. Set both aside.
- Blend the pepper and onion: Add the scotch bonnet peppers and roughly chopped onion to a blender with 4 tablespoons of water. Blend until smooth. Set aside.
- Build the base broth: Place the stockfish and dried catfish pieces into a medium pot. Add the Delex Smoked Prawns, 2 tablespoons of Awuf Grounded Crayfish, the blended pepper and onion, and 2 tablespoons of Awuf Nsala Spice. Pour in 900ml of water. Bring to the boil over high heat, then reduce to a steady simmer. Cook for 20 minutes until the stockfish is tender and the broth smells deeply aromatic.
- Season and add the fresh catfish: Taste the broth and crumble in the 2 Maggi Star Seasoning cubes. Season lightly with salt. Gently lower the thawed Frozen Catfish Slices into the pot. Cook on medium heat for 12–15 minutes, turning the pieces very carefully just once so the fish stays whole and does not break apart.
- Thicken with cocoyam: In a small bowl, mix 4 tablespoons of Delex Cocoyam Flour with 6 tablespoons of cold water, stirring until completely smooth with no lumps. Pour this paste slowly into the simmering soup in a thin stream, stirring gently as you go. Simmer for a further 5–8 minutes until the soup thickens to a light, silky consistency that coats the back of a spoon.
- Finish with the last spice hit: Stir in the remaining 1 tablespoon of Awuf Nsala Spice. Taste and adjust salt if needed. The soup should be fragrant, lightly spiced, and beautifully clear — not thick like egusi, but with just enough body to feel satisfying.
- Add the utazi leaves: Scatter in the thinly sliced Awuf Fresh Utazi Leaves. Stir gently and simmer for no more than 2–3 minutes. The leaves will soften just slightly while keeping their fresh, pleasantly bitter flavour — overcooking them will make them tough and dull.
- Serve immediately: Ladle the hot Nsala Soup into bowls and bring to the table straight away. It is best enjoyed fresh, alongside pounded yam, semovita, or fufu for swallowing.
Tips & Variations
- Catfish texture tip: Frozen catfish can fall apart easily once thawed — handle the pieces gently and do not stir aggressively once they go into the pot. If you want even firmer fish, season the pieces with a little Awuf Nsala Spice and a pinch of salt 10 minutes before adding them to the soup.
- Adjusting bitterness: Utazi leaves give Nsala its signature gentle bitterness and are a key part of the flavour. If you prefer less bitterness, use half the quantity and add them right at the end, just before serving. Do not skip them entirely — they are what makes this soup Nsala.
- Freezing and reheating: Nsala Soup freezes well for up to 3 months — store in airtight containers without the utazi leaves. Reheat gently on the hob, adding a splash of water to loosen. Stir in freshly sliced utazi leaves only when serving for the best flavour and colour.
