Afia Efere is usually prepared by the Efik people for special occasions such as Christmas/New year celebrations, Weddings and other festive occasions.
For the Efik, the best accompanying swallow/solid to go with it is pounded yam. The soup got its name from the fact that it is usually cooked without adding the red oil.
Ingredients:
- Fresh Chicken cut into pieces, (the Efik use fresh chicken mainly but you can also use other protein- Cow beef, Goat meat etc, quantity
would depend on number to be served)
- Uyayak (the Aidan pod) spice, break it into two parts, roast one part slightly, grind and add water enough for the soup (to intensify
the aroma)
- Ground dried pepper (as desired)
- Ground crayfish (3-4 tbs)
- Salt to taste
- 1-2 seasoning cubes
- Medium size smoked fish – (wash with hot water to removed dirt and make tender)
- If you are pounding yam to go with the soup, take a portion aside for thickening the soup or boil and pound small quantity of yam enough
for that purpose. Alternative now is to make paste with yam flour.
Method:
- Wash the chicken or preferred protein into cooking pot, season with ground pepper, salt and one cube, cut the fleshy part of the other
uyayak into it and let it steam, no water
- When the liquid start to go down and the meat is tender, add the crayfish, sieve the liquid from the ground uyayak into the pot and
stir, adjust the seasoning to your taste, add the other cube if needed
- Cut the thickener (yam paste) into the pot in little quantities, add the fish and give another 5 minutes for it to thicken
- The Efik does not add any vegetable or onion in this soup, but I sometimes add a few chopped ears of scent leaf, odusa leaf or curry
leaf to it (my twist).
- Serve with pounded yam, you can also serve with other Nigerian swallows.
Pictures
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