White Soup (Afia efere)

[mamazee]

INGREDIENTS

1. White Cocoyams
2. Dry fish
3. Native spices (Uyayak)
4. Beef (cow, goat or chicken)
5. Uziza leaves
6. Snails (optional)
7. Crayfish
8. Pepper

Method

Wash and boil cocoyam. Season and steam beef till soft. Pound cocoyam to a smooth paste. Add cocoyam paste to steamed beef, dry fish, crayfish and snails. Let it boil till the cocoyam dissolves completely and mixture becomes a smooth but dropping paste. Dry native spices on the fire, pound and add to mixture. Wash and slice uziza leaves, add to mixture. Let it steam on low heat till well cooked.

Serve with pounded yam, semo or eba.

[liloldlady]

Originally Posted by mamazee

INGREDIENTS

1. White Cocoyams
2. Dry fish
3. Native spices (Uyayak)
4. Beef (cow, goat or chicken)
5. Uziza leaves
6. Snails (optional)
7. Crayfish
8. Pepper

Method

Wash and boil cocoyam. Season and steam beef till soft. Pound cocoyam to a smooth paste. Add cocoyam paste to steamed beef, dry fish, crayfish and snails. Let it boil till the cocoyam dissolves completely and mixture becomes a smooth but dropping paste. Dry native spices on the fire, pound and add to mixture. Wash and slice uziza leaves, add to mixture. Let it steam on low heat till well cooked.

Serve with pounded yam, semo or eba.

Thanks a lot for the recipe...

Will boiling the beef in usual fashion suffice?

I ask because your recipe specifically instructs that the beef be steamed.
Also this smooth but dropping paste, what consistency is it?
Batter?....ie 'Ogi' like consistency
or lighter ie enough thickness to coat the back of a spoon-like consistency.

Or is Nsala soup consistency OK?

I ask because the recipe ingredients, are quite similar to the soup Igbos call nsala, except for the UYAYAK which I will have to find out what it is.

[mamazee]

Originally Posted by liloldlady

Thanks a lot for the recipe...

Will boiling the beef in usual fashion suffice?

I ask because your recipe specifically instructs that the beef be steamed.
Also this smooth but dropping paste, what consistency is it?
Batter?....ie 'Ogi' like consistency
or lighter ie enough thickness to coat the back of a spoon-like consistency.

Or is Nsala soup consistency OK?

I ask because the recipe ingredients, are quite similar to the soup Igbos call nsala, except for the UYAYAK which I will have to find out what it is.

Thanx for asking liloldlady,
You can boil your beef any old fashioned way, so long as its well cooked. Then the smooth dropping consistency could be likened to ofe nsala just thick enough not to be watery. I hope that clears it up for you. Bon appetite!!