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)
- 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.
- In half, add Uyayak and crabs (depending on the hardness of their meat), this will allow the flavor to develop and develop.
- Cook until meat is tender.
- Add the dried fish and yam puree.
- 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.
- 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.