How To Prepare Ofe Nsala / Afia Efere with these Steps & Recipes

I think it’s called white soup because you don’t add palm oil. It should be called brown soup. It’s such a special dish; no Efik event is complete without a spicy Afia served with ground yam. The interesting part is that it’s pretty easy to make, you’d just need big meat soup.


  • Meat of your choice
  • Dried Fish / Nsat Iyak
  • Crabs fed / Obu
  • Aiden fruit / Uyayak
  • African nutmeg
  • Black peppers
  • Pepper / Ntokon (dry or fresh)
  • Salt / Inug
  • Seasoning cubes
  • Pounded yam (thickener)
  • Curry leaves (optional)


  1. Season the meat of your choice (chicken, turkey, goat, or beef) with pepper, salt, cubes of spices, African ground nutmeg and black pepper and cook.
  2. In half, add Uyayak and crabs (depending on the hardness of their meat), this will allow the flavor to develop and develop.
  3. Cook until meat is tender.
  4. Add the dried fish and yam puree.
  5. A small amount of Pounded yam is only needed to thicken the soup. The taste of the curry leaves is appreciated when added to a dish.
  6. Once the broth has thickened, add the broth and serve with the hot pounded yam. It can be used with any starch of your choice but Pounded yam works best.

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