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Afia Efere

Also known as Afia Efere (Igbo White Soup)

Afia Efere — meaning 'white soup' in Igbo — is a uniquely pale, light-coloured Igbo soup that stands in striking contrast to the deep red, palm-oil-heavy soups that dominate Nigerian cooking. Made without palm oil and thickened with pounded yam or raw yam, Afia Efere derives its flavour from a potent combination of fresh Atarodo peppers, crayfish, uziza leaves, utazi leaves and an extraordinary quantity of the finest fresh fish — traditionally fresh catfish.

Afia Efere, Nigerian cooking

Ingredients

  • 1 big fresh catfish (point and kill) — cleaned and cut into large steaks
  • OR half a medium chicken (for a meat version)
  • 2 big handfuls of stockfish (okporoko), soaked
  • A small ball of raw pounded yam (or 2 cooking spoons of yam flour) — as thickener
  • 3 big handfuls of ground crayfish
  • 4 to 5 Atarodo (hot chilli peppers) — whole, not blended (they stay whole for a different heat delivery)
  • A small handful of utazi leaves, finely sliced
  • A small handful of uziza leaves, shredded
  • 1 big onion, sliced
  • 2 seasoning cubes (Knorr), crushed
  • Salt to taste
  • 4 to 5 glasses of water or light fish stock
  • NO PALM OIL — this is a white soup

Method

  1. 01

    Cleaning the Catfish. If using live or fresh catfish, clean thoroughly. Remove the head if preferred or keep whole for flavour. Cut into thick steaks. Rub with lemon juice and salt, then rinse thoroughly. Catfish has a natural sliminess — rub with alum (akanwu) or potash to remove the slime, then rinse well.

  2. 02

    Starting the Soup. Place the cleaned catfish steaks in a pot. Add the soaked stockfish, sliced onion, whole Atarodo peppers, ground crayfish, seasoning cubes and salt. Add 4 to 5 glasses of cold water. Bring to a boil over medium-high heat.

  3. 03

    Simmering. Reduce heat to medium and simmer for 15 to 20 minutes until the catfish is fully cooked through and the stock is fragrant and flavourful. The stock should remain clear and pale — do not add palm oil at any stage.

  4. 04

    Thickening. Dissolve the pounded yam piece (or yam flour) in a little cold water until smooth. Add to the simmering soup while stirring continuously. The soup will thicken gradually into a light, silky consistency. Add more or less thickener depending on your preferred texture.

  5. 05

    Adding the Leaves. Add the shredded uziza leaves and sliced utazi leaves. Stir through. Cook for just 3 to 5 minutes — the leaves should remain bright and fresh. Taste and adjust salt and seasoning. Serve immediately while hot.

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