Afia Efere (Efik White Soup)
A pale, elegantly flavoured Efik soup made without palm oil, distinguished by its ivory-white colour and aromatic depth from ehuru, uziza, and utazi. Traditionally prepared with goat meat or chicken, afia efere is a ceremonially significant soup — served to guests of honour, nursing mothers, and at naming ceremonies. Its clean, clean-tasting broth belies a remarkable complexity of flavour.
Total Time
1 hr 15 min
Prep
20 min
Cook
55 min
Servings
5
Cuisine
Nigerian Efik
295kcal
Calories
36g
Protein
4g
Carbs
12g
Fat
1g
Fiber
How to Make It
- 1
Wash goat meat thoroughly. Place in a pot with onion, whole scotch bonnet peppers, uda seeds, salt, and water. Bring to a boil, then reduce heat and simmer for 40 minutes or until meat is very tender.
- 2
Add stockfish and dried fish to the pot. Cook for 10 minutes.
- 3
Add ground crayfish and ground ehuru to the broth. Stir and taste — the ehuru gives a warming, nutmeg-like depth. Add seasoning cube.
- 4
Remove the whole scotch bonnet peppers if you prefer a milder heat, or crush them into the broth for more spice.
- 5
Simmer uncovered for 5 minutes until broth is aromatic and slightly thickened from the ground spices.
- 6
Add shredded utazi and uziza leaves. Stir gently and cook for 3 minutes. The utazi brings a pleasant bitterness; the uziza adds a peppery lift. The soup should remain pale and clear — no colour additives.
- 7
Taste and adjust salt. Serve immediately with pounded yam, eba, or fufu. The clean colour is the mark of an authentic afia efere.
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