This is Chefsbase and you are about to learn how to prepare White soup without the coaching of a certified chef and without attending any cooking masterclass in your life.

My initial experience of Afia Efere (white soup) was at my uncle’s wedding a few years ago and boy did I enjoy it. I enjoyed every bit of it. Everyone wished to have a taste of afia efere also called white soup at the engagement party, it was a hit.

I asked my sister-in-law for the recipe and she was really excited to share it with me. I would want to believe white soup is prepared in different ways going by the bit of research I carried out.

The major ingredients are pounded yam (as a thickener), Ogiri which can be substituted with Dawadawa or iru (locust beans), Adrian fruits and pepper soup spice.

White soup is important to the Ibos and Efik people of Nigeria. I doff my hat, those people know how to cook. You can also use any protein of choice, hard chicken preferably and for this recipe, I prefer white catfish.  White soup can be enjoyed with pounded yam in fact for the first time,

I tried pounded yam using my small/basic food processor and it turned out nice. Though it is called white soup the colour is close to brown, it is very delicious and easy to make. If you are yet to try Afia Efere or Ofe Nsala then get out your apron and let’s start cooking.

There is no good telling you how simple, lovely and tasty it is if you would not be joining in.

Ingredients

1. A few pieces of goat meat

2. A few pieces of catfish (I used 4 pieces) cleaned, gutted and salted

3. Ponmo

4. Smoked fish (if you can source)

5. Ground crayfish

6. 2-3 slices of raw yam

7. Seasoning cube (I used Knorr cubes)

8. Salt to taste

9. 1tsp pepper soup spice

10. Ground-dried Cameroun pepper or cayenne pepper

11. Uyayak (Aidan fruit) I promised myself I would never cook with it here, use it if you wish.

Note: you can use yam powder or cocoyam as your thickener.

How to Make White Soup

Add salt and seasoning cube to goat meat, Ponmo or any other assorted meat and bring to a boil until tender to preference. (If you would be using smoked fish, add it to the meat 10-15 minutes before you take off the heat)

In the meantime, while you are waiting for the meat to boil, peel the yam, rinse it and bring it to a boil until soft. Don’t add salt.

If the yam cooks before the meat, add it to a food processor and blend until smooth alternatively, use a mortar and pestle. Once you are done, leave the pounded yam on the side to be used later in the soup.

Add ground crayfish and Cameroon pepper and cook for another five minutes. Check for salt and seasoning and adjust accordingly. Also, add more water if need be.

Take the pounded yam a little portion at a time and add to the soup, the pounded yam melts into the soup and thickens it. If the soup is getting too thick, simply add water and stir thoroughly to combine.

5-10 minutes before you take the soup add the fresh fish and cook for another 5-10 minutes. Stir carefully at this point to not break the fish.

Take it off the heat and serve immediately with a pounded yam or any other swallow you prefer.