Entree: Nigeria – Calabar / Efik-Ibibio – Afia Efere (Efik white soup of meat and fish cooked in a clear, spiced broth and finished with bitter/peppery leaves)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 50 min

Total 2 hrs 5 min

Ingredients

- 2 lb (900 g) goat meat, bone-in, cut into pieces
- 8 oz (225 g) smoked catfish, cleaned and torn into pieces
- 4 oz (115 g) stockfish (dried cod), soaked until soft and shredded
- 8 cups (1.9 L) water
- 1 large onion, chopped
- 2–3 Scotch bonnet peppers, whole or slit
- 3 tbsp (45 ml) ground crayfish
- 1 tsp (2 g) ground ehuru (Calabash nutmeg)
- 2 bouillon cubes
- 1 cup (25 g) utazi leaves or bitterleaf, shredded
- Salt to taste

Instructions

1. Combine goat meat, half the chopped onion, bouillon cubes, and 8 cups (1.9 L) water in a large pot and bring to a boil; skim any foam, then reduce heat to simmer and cook until meat is tender, about 1 to 1 1/2 hours.
2. While meat simmers, soak and shred the stockfish and rinse the smoked fish; remove large bones from smoked fish and set aside.
3. When meat is nearly tender, add the shredded stockfish and smoked fish to the pot and continue simmering 15–20 minutes so flavors meld.
4. Stir in ground crayfish, ground ehuru (Calabash nutmeg), the remaining chopped onion, and whole or slit Scotch bonnet peppers; simmer gently 10 minutes to infuse heat and umami.
5. Adjust seasoning with salt and additional bouillon if needed; the soup should remain clear and not oily.
6. Just before serving, stir in shredded utazi or bitterleaf and simmer 1–2 minutes to wilt the leaves but retain their peppery character.
7. Serve hot with fufu, pounded yam, garri, or your preferred swallow, ladling Afia Efere over the starch and offering extra pepper on the side.