One of our fans on Facebook requested a recipe for Afia Efere and I searched my blog thoroughly and realized I did not have it. Shame on me. This is actually one of my favourite soups and my mum used to make it on some special sundays especially when we requested it. Sometimes she made it with female goat meat because apparently that tastes better. Sometimes she made it with bendel chicken which outside Nigeria is called stewing hen. It takes longer to cook but it is totally worth the wait. This soup is known By the efiks as Afia efere which literarily means white soup. The ibos call it Ofe Nsala. I preferred having this soup with Chicken because it just seemed right to tear the chicken with all the Catarrh dripping down your nose from the pepper. Great memories those were. I happened to have goat meat at home so I made some and had it with pounded Yam. It was such a great reminder of home for me. Hope you enjoy this dish.
Recipe for Afia Efere
Ingredients (Serves 2)
4 medium pieces of goat meat
1 yellow scotch bonnet pepper
1 taBlespoon of crayfish powder
2 pieces of deseeded Uda
1 teaspoon of grounded ehuru
2 small pieces of burnt uyayak
Seasoning cubes
Salt to taste
Pounded yam (3 teaspoon scoops)
Method
Wash and season the goat meat with the seasoning cubes, salt and pepper and bring to boil.
Add more water as needed till the goat meat is almost cooked.
Add the crayfish, uda, ehuru and burnt uyayak and allow to simmer. (You have to roast the uyayak on an open fire to have a somewhat burnt flavour)
Drop the scoops of pounded yam into the pot without mashing them into the mixture. Be sure there is sufficient water in the pot as the pounded yam will thicken the soup you have in there.
Once its thick, serve hot with pounded yam or any carbohydrate of your choice.
Grounded Ehuru
Uyayak
Uda Seeds
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