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Afia Efere (White Soup)

My first experience of afia efere (white soup) was at my uncles' wedding and boy did I enjoy it? I loved every bit of it. Everyone wanted to have a taste of the afia efere also called white soup at the party. There are two variants of this soup in Nigeria. This recipe is the Efik version  
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Side Dish
Cuisine: African, Nigerian
Keyword: Afia Efere, Efik soup
Servings: 4
Author: Ajoke| My Active Kitchen

Ingredients

  • Few pieces of goat meat
  • Few pieces of catfish I used 4 pieces cleaned, gutted and salted
  • Ponmo
  • Smoked fish if you are able to source
  • Ground crayfish
  • 2-3 slices of raw yam
  • Seasoning cube I used knorr cubes
  • Salt to taste
  • 1 tsp pepper soup spice
  • Ground dried Cameroun pepper or cayenne pepper
  • Uyayak (aidan fruit) optional, I didn't use it

Instructions

  • Add salt and seasoning cube to goat meat, ponmo or any other assorted meat and bring to boil till tender to preference. (If you would be using smoked fish, add it into the meat 10-15 minutes before you take of off the heat)
  • In the meantime, whist you are waiting on the meat to boil, peel the yam, rinse it and bring to boil till soft. Do not add salt
  • If the yam cooks before the meat, add to a food processor and blend till smooth alternatively, use mortar and pestle. Once you are done, leave the pounded yam on the side to be used later in the soup
  • Add ground crayfish, pepper soup spice, Cameroun pepper to the cooked meat and cook for another 5 minutes. Check for salt and seasoning and adjust accordingly. Also add more water if need be
  • Take the pounded yam a little portion at a time and add to the soup, the pounded yam melts into the soup and thickens it. If the soup is getting too thick, simply add water till the desired consistency is achieved and stir thoughly to combine.
  • 5-10 minutes before you take the soup add the fresh fish and cook for another 5-10 minutes or till the fish is well cooked. Stir carefully at this point so as to not break the fish