This soup is a Naija delicacy eaten by almost all the ethnic groups. I cannot say if this soup is native of the Igbos or Efiks/Ibibios but I know that they cook it VERY WELL…y’know what I mean? *wink*
The Igbos call it “Ofe Nsala” while the Efiks/Ibibios/Annangs call it “Afia Efere”. In English it is “White Soup” as mentioned above. This soup is cooked without oil, pounded yam is used as thickener and the soup is best prepared with goat meat or chicken. Let’s get on with the recipe, shall we?
1. Goat meat or chicken (enough for everybody and then some)
2. Dry fish
3. Ground crayfish
4. A handful of pounded yam (or less)
5. Fresh pepper
6. Pepper soup spices (uyayak and adusa-these are the efik/ibibio names for the spices)
7. Seasoning cubes
STEP BY STEP GUIDE
1. Wash and cook the meat till tender (remember to season with salt, pepper, onions and stock cubes). Wash the dry fish and cook as well (you may add it to the cooked meat or cook it separately).
2. With the cooked meat and fish in the same pot, add some water if the water in it will not be enough for the number you are cooking for. Add your roughly blended pepper and ground crayfish. Break the uyayak pod into small pieces and add (people who sell pepper soup spices in the market will have uyayak and adusa). Some people use the two spices while some use just one. If you do not want it to be too spicy, I’ll advise you use only “adusa”. Break a small amount and add to the boiling pot of soup.
3. Cover and cook the mixture for about 15 minutes then mold the pounded yam into small balls (say four balls for a handful) and drop into the soup. Allow to simmer for some minutes till the soup is thick.
4. When you get the thickness you want, add seasoning and salt to taste then serve with pounded yam. And that’s it! Your white soup is ready. Chow away…