Nigerian
Nsala Soup
Nsala soup is a fragrant Nigerian white soup thickened with pounded yam and seasoned with crayfish, uziza, and local spices. This version is made with fresh catfish, giving the broth a clean, delicate richness.
Watch it madeFlo Chinyere · 8:05
Ingredients
- Fresh catfish, cleaned and cut into steaks600g
- White yam, peeled and cut into chunks250g
- Ground crayfish2 tbsp
- Scotch bonnet peppers, blended or pounded1 to 2
- Uziza seeds, lightly toasted and ground1/2 tsp
- Uda pod, seeds removed and pod crushed1 small pod
- Ogiri okpei1/2 tsp
- Uziza leaves, thinly sliced1 small handful
- Seasoning cube1
- Saltto taste
- Water4 cups
Method
- Place the yam chunks in a small pot, cover with water, and boil until very soft.
- Drain the yam and pound it in a mortar or mash firmly until smooth and stretchy, then set aside as the soup thickener.
- Rinse the catfish gently with warm water and salt to remove slime, then rinse again with clean water without breaking the pieces.
- Put 4 cups of water in a pot and add the crushed uda pod, ground crayfish, pepper, ogiri okpei, seasoning cube, and a little salt.
- Bring the broth to a boil for 5 minutes so the spices release their flavour.
- Add the catfish pieces carefully, reduce the heat to medium, and cook uncovered for about 10 minutes without stirring roughly.
- Pinch small pieces of the pounded yam into the pot, spacing them around the fish so they dissolve gradually.
- Simmer for 10 to 15 minutes, shaking the pot gently from time to time, until the soup thickens lightly.
- Stir in the ground uziza seeds and taste for salt.
- Add the sliced uziza leaves and simmer for 2 minutes, then remove from the heat.
- Serve hot with pounded yam, fufu, or another Nigerian swallow.
Common questions
Can I substitute the catfish in Nsala soup if I can’t find fresh catfish?
Yes. Use another firm fish that won’t break easily, like croaker, tilapia steaks, or hake. Avoid very delicate fish. If using smoked fish, add it late so it doesn’t fall apart or overpower the broth.
How long should I cook the yam before pounding it for the thickener?
Boil the yam until it is completely soft and easily pierced with a fork, usually 15–25 minutes depending on size. Drain well, then pound or mash until smooth and stretchy. If it’s lumpy, the soup won’t thicken evenly.
What are the most common mistakes when making Nsala soup?
The biggest mistakes are stirring the fish too much, which breaks it, and adding too much yam thickener, which makes the soup heavy. Also avoid undercooking the spice base; let the broth boil first so the crayfish, uda, and ogiri fully bloom.
How should I store leftover Nsala soup, and does it reheat well?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on low heat, adding a little water if it has thickened. For longer storage, freeze for up to 1 month, though the fish texture may soften.
What should I serve with Nsala soup for the best meal?
Serve it hot with pounded yam, eba, fufu, or semovita. It also pairs well with a small side of vegetables or extra uziza leaves on top. Keep the soup slightly light so it coats the swallow without becoming gluey.