Nigerian Igbo White Soup with Catfish and Yam

Igbo White Soup is a beloved Nigerian dish known for its clear, light broth (the "white" refers to the absence of palm oil). Catfish chunks simmer in a peppery broth thickened with mashed yam and finished with aromatic uziza and utazi leaves for an authentic, deeply savory bowl.

Prep Time20 mins

Cook Time45 mins

Total Time65 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

380 kcalCalories
14 gFat
3.5 gSaturated Fat
28 gCarbs
4 gFiber
1.5 gSugar
32 gProtein
720 mgSodium
910 mgPotassium
80 mgCalcium
2.5 mgIron
12 mgVitamin C
80 mcgVitamin A

Ingredients

For the soup base

1.5 lbs (700 g) fresh catfish, cleaned and cut into 1-inch chunks
1 lb (450 g) white yam, peeled and cut into chunks
8 cups (2 L) water or homemade fish stock
1 large onion, roughly chopped
2 seasoning cubes, crumbled

For the spice blend

3 tablespoons ground crayfish
1 tablespoon ground dried African pepper (or to taste)
1 inch fresh ginger, minced
4 garlic cloves, minced
1 teaspoon ogiri or fermented locust bean paste (optional)

For finishing

1/2 cup fresh uziza leaves, shredded
1/2 cup fresh utazi leaves, shredded
1 teaspoon salt, plus more to taste
1 teaspoon dried mint leaves (optional)

Directions

Boil the yam chunks in 4 cups of water for 15 minutes until very soft. Drain, reserving the cooking water, then mash the yam into a smooth, lump-free paste using a wooden pestle or fork.
In a large pot, combine the mashed yam paste with the reserved yam water and remaining 4 cups of stock. Whisk vigorously over medium heat for 5 minutes until the yam is fully dissolved and the broth begins to thicken into a light, cloudy base.
Stir in the onion, ground crayfish, ground pepper, ginger, garlic, ogiri (if using), and crumbled seasoning cubes. Simmer uncovered for 8 minutes, stirring occasionally so the bottom does not stick.
Season the catfish chunks with a pinch of salt, then gently lower them into the simmering broth. Cook for 10 minutes without stirring too much so the fish holds together; the broth will turn a deeper golden color from the fish.
Taste and adjust salt and pepper. Stir in the uziza and utazi leaves, simmer 2 more minutes just until the greens wilt but stay vibrant. The classic Igbo White Soup should be aromatic and slightly thick, almost a stew-like consistency with a clear (not red) broth.
Serve hot with pounded yam, fufu, or boiled plantain on the side.

Cook’s Notes

Both uziza and utazi leaves are essential for the authentic Igbo flavor; uziza gives peppery aroma while utazi adds a pleasant bitter note. If unavailable, baby spinach plus a few bitter leaves is a workable substitute.
The "white" in the name comes from skipping palm oil; do not add red palm oil or the dish will lose its signature pale, golden broth.
Grate the yam with a fine grater instead of mashing if you want an even smoother, faster-thickening base.
Catfish is traditional, but whole tilapia, snapper, or even goat meat cuts (ofi akwu style) work well for variation.
For a heartier one-pot meal, add 1 cup washed, deveined shrimp in the last 5 minutes of cooking.