Welcome back foodies to this week’s edition of ‘Naija on a plate’. Today we will be talking on a variation of white soup called “Afia Efere”.
Afia Efere is a close relative of Ofe Nsala (the Igbo white soup). It is named after the colour of yam which is an essential component of this soup. It is a native delicacy that features predominantly in the southern part of Nigeria i.e. Cross River state (the Efik tribe) and Akwa Ibom state (the Ibibio’s).
The Afia Efere has its ancient roots running deep and wild in the above mentioned cultures and it is an integral part of the identities of these tribes. In ancient times, ignorance on the knowledge of preparation of this soup was perceived as a form of sacrilege against one’s identity and gods. The Afia Efere has featured in various traditional rites of the Efik’s/Ibibio’s I.e. Ufuk Ntukho (the fattening room/house); it is said that the presence of natural herbs in this soup contributes to the flawless skin and beautification of the initiates, Udia Ibene (native foods used in welcoming a groom in a typical traditional Ibibio wedding), Ndi Yari Ntinya (kings coronation), Utomo Obong (a king’s feast to celebrate the Efik nation) etc.
Afia Efere has many herbal spices i.e. Uyayak (Aiden fruit). Hence it is usually prepared for pregnant and nursing mothers because it is believed to aid in the expulsion of collected blood in the uterus after pregnancy and also aids stimulation and release of breast milk.
Afia Efere could either be made with goat meat (afia efere ebot) or chicken (afia efere unen). It is thickened with yam or cocoyam (used by the Ikom people) and flavoured with uyayak, crayfish, dried fish, atarodo and seasoning. It is prepared without the addition of red oil. The Ibibio’s have been known to add unshelled periwinkles, hot leaf (Odusa in native Ibibio dialect), onions and okra occasionally to their recipe. Afia Efere is best eaten with pounded yam but other starchy swallows could be used according to choice.
RECIPE
| INGREDIENTS | QUANTITY |
| Goat meat or chicken | 1kg/ 500g |
| Dried Scaled Fish (Iyak Edeng) | 2 medium sized fishes |
| Uyayak pod (tetrapluera tetraptera) | 3 fruits |
| Dry pepper (cayenne pepper) | 3tbsp |
| Atarodo (fresh pepper) | 4tbsp |
| Yam | 5/6 pieces |
| Goat meat seasoning spice | 1 sachet |
| Crayfish | 2 cups |
| Bouillon cube( knor, crayfish, bottom pot, onga soup) | 5 cubes |
| Salt | To taste |
PREPARATION
- Wash, clean and braise meat of choice and periwinkles (optional) with seasoning, 2tbsp each of both fresh and dry pepper, salt, bouillon cube and onions. I would like to point out that the Ibibio man would always include onions in their seasoning/ braising.
- Wash and clean dried scaled fish
- Wash and cut off the fleshy parts of the Aiden fruit and divide into two parts, roast one part till crunchy either by using an oven, firewood, stove etc. Grind into powder form and dissolve in 1/2- 1 cup of water to form a dark/ chocolate colored mixture, sieve using a colander and set aside. Note that the Aiden fruit is roasted to give a smokey aroma to the soup.
- Into the braising meat, add pieces of yam and cook till tender. Remove softened yam, squash or pound using a mortar/ food processor to make a smooth thick paste and set aside.
- To properly braised meat, add additional water to cover pot contents to desired level to make soup.
- Add remaining uyayak fruit, a cup of crayfish powder and bring to boil.
- Add yam paste and dissolve against pot sides to thicken the soup.
- To the bubbling soup, add uyayak mixture, other portion of crayfish powder bouillon cube and salt to taste.
- Allow soup to simmer and thicken to desired viscosity of choice, if hot leaf is being used then it is added minutes before the pot is been brought down from the fire in other to prevent overcooking of vegetable.
- Afia Efere is served with pounded yam etc and it goes along smoothly with any cold refreshing drink i.e. chilled palm wine etc.
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