Hi there. It’s great to have you back today.
If you’ve been following the series, then you know that today is Day 13/40. If not, take some time to catch up here. You’ll be glad you did.
So let’s dive in.
When was the last time you ate something GOOD? Not basic. Not boring. A meal that actually left you smiling in content while rubbing your tummy and wishing you could start over again.
Can you remember?
If you can’t, it’s alright. I’m here for you okay? I care about you and that’s why I’m about to share a recipe for the best thing in this world. Afia Efere aka White Soup (aka the love of my life. Sorry Afang!)
Afia in Ibibio means White, although the soup isn’t white per se. It’s actually quite brown if we’re being honest. It is thickened with chunks of white yam and the absence of palm oil also contributes to the overall afia-ness(I just made that up), of the soup.
Although similar to the Igbo Ofe Nsala, it differs by it’s more aromatic taste due to the use of ingredients like uyayak and ehuru.
Try out this recipe, then come back to the comment section and tell me how it turned out. I’ll be waiting okay? Don’t spare any expense when you’re making it. Buy as much meat and fish as possible. Enjoy yourself. Problem no dey finish.
RECIPE.
Ingredients.
Chicken/Beef/Goat Meat
Yam sliced into small chunks
Uyayak pod(aidan fruit)
Ground Ehuru/Calabash Nutmeg(optional)
Cameroon pepper
Smoked/Dry Fish
Ground Crayfish
Salt
Seasoning cubes
STEPS.
- Wash meat thoroughly then transfer to a pot. Debone fish, wash and add to the meat. Add salt,pepper and seasoning cubes. Steam for a few minutes then cover with enough water and boil.
While meat is boiling, cut the yam into small chunks and wash. Boil in a separate pot until it’s soft
2. Wash Uyayak pod to remove any dirt. Slice it and add to the boiling meat and fish. Add ehuru in small increments so that it doesn’t overwhelm the taste of the soup. Put in the ground crayfish at this point and more seasoning and pepper if necessary.
Make sure you add enough water but not so much that it becomes watery. If you want thicker consistency, use less water and more yams.
3.Add cooked yam to soup and boil until you achieve the consistency you like. I like to use a spoon to cut through the yam pieces and mash them to make the soup thicker.
Re-season if necessary. Remove uyayak slices.
And just like that, your soup is ready.
I prefer to eat this with fresh pounded yam but since I detest manual labour, I use the powdered substitute or fresh fufu.
Thank you for sticking around till this point. Until next time, stay healthy y’all!
