Afia Efere (Efik White Soup with Fresh Fish and Oropka)
Afia efere, meaning 'white soup' in Efik, is one of the most refined soups of the Cross River culinary tradition. Unlike most Nigerian soups, it contains no tomatoes, no palm oil, and no colouring agents — its base is built entirely on the creaminess of dissolved cocoyam, the depth of stockfish, and the fragrance of oropka seeds (African nutmeg / ehuru). It is almost exclusively eaten with pounded yam and is particularly prized for its clean, delicate flavour profile. Rarely documented outside Cross River State.
Total Time
1 hr 25 min
Prep
30 min
Cook
55 min
Servings
4
Cuisine
Nigerian Efik
355kcal
Calories
33g
Protein
28g
Carbs
7g
Fat
3g
Fiber
How to Make It
- 1
Bring 900ml of water to the boil in a medium pot. Add the stockfish, blended onion, whole scotch bonnet, crayfish, and ground oropka. Simmer for 15 minutes to build a white, fragrant stock.
- 2
Drop small balls of the pounded cocoyam into the simmering stock. Leave undisturbed for 10 minutes until they begin to dissolve, then stir gently to incorporate and thicken the soup.
- 3
Add the catfish steaks carefully. Do not stir for the first 5 minutes to prevent the fish from breaking apart. Gently push fish pieces down into the broth.
- 4
Add the seasoning cube and salt. Simmer for a further 10–12 minutes until the fish is cooked through and the soup has thickened to a creamy consistency.
- 5
Remove the whole scotch bonnet peppers — they are not meant to be eaten, only to infuse. Add the uziza and utazi leaves, stir gently once, and take the pot off the heat.
- 6
Serve immediately — afia efere does not store as beautifully as other soups as the cocoyam continues to thicken. Pair with pounded yam.
Want this in your meal plan?
Get personalised meal plans, track your nutrition, and access 500+ recipes tailored to your health goals.
Get started free