Nsala soup

 Nsala soup.

Nsala soup.

Nsala soup is made with small pieces of yam with utazi leaves. The soup originates from the eastern part of Nigeria. A major ingredient is the catfish, which gives the soup a unique taste. Nsala is similar to Afia Efere, which is common among the Efik ethnic group.


Live chicken

1 medium size smoked Fish

Dried Pepper ( Cameroun type preferable)

1 teaspoon Uziza seeds (ground)

2 pieces Uda (crushed)

1 tablespoon crayfish (ground)

Few slices of Uziza leaves (as an herb)

1-2 tablespoons of yam flour or 2 palm size flattened pounded yam (to thicken the soup)

Water ( enough to serve 4 people’s soup)

Seasoning to taste

Salt to taste


-Wash, season, and steam chicken with pepper and salt. -Add pieces of yam and cook; Take out when cooked and pound for the thickener.

-Wash fish, add to pot with the spices and crayfish when chicken is almost cooked. Check the seasoning and pepper at this point.

-Add more water to the pot, bring to a boil, add the pounded yam, and cook till the soup thickens to the desired consistency

Note: If you are using yam flour, dissolve it in cold water into a paste and stir quickly into the soup water; Stir well to prevent the paste from forming a big lump in the pot. Then leave to boil until the soup thickens.

-Lastly, add the sliced Uziza leaves. Cook for 2-3 minutes and the soup is ready.

-Serve with confirmed pounded yam, fufu, or your preferred swallow...😊

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