Yemisi’s Kitchen@yemisi_kitchen

Afia Efere Unen (Chicken White Soup with Uyayak)

An oil-free chicken soup scented with uyayak and lightly thickened with pounded yam. White soup describes the absence of red palm oil rather than a promise of a pure-white colour. In Afia Efere, uyayak gives the broth a distinctive aroma, while a little pounded yam supplies body. Nigerian recipe writers distinguish it from Ofe Nsala even though both sit within a broader family of oil-free soups. This chicken version keeps the seasoning focused and follows the onion-free approach documented by Omolabake. It should be read as one grounded preparation within Efik and Ibibio cooking, not a rule for every family. Cultural context: Afia Efere is kept separate from Igbo Ofe Nsala. This chicken version uses uyayak and yam; sources document variation, including disagreement over onions.

• 1200 g bone-in chicken pieces
• 200 g smoked fishdeboned
• 250 g white yampeeled and diced
• 5 g dried uyayak podfood-grade Aidan fruit; a small piece, rinsed
• 0.5 tsp ground calabash nutmegehuru; optional
• 30 g ground dried crayfish
• 1 tsp ground dried chilliadjust to heat preference
• 1 small stock cubeoptional
• 1700 ml waterincludes 500 ml for yam
• 0.75 tsp salt

1. 1

   Put chicken in a pot with 900 ml water, half the salt, optional stock cube, chilli and the uyayak piece. Bring to a boil, then simmer covered for 30–40 minutes. Keep some broth around the chicken.

2. 2

   Meanwhile, boil yam in 500 ml water for 20–25 minutes until completely soft. Drain, saving the water, and pound or mash to a smooth paste.

3. 3

   Add smoked fish, crayfish and optional ehuru to the chicken. Add the remaining water or reserved yam water to obtain a light broth. Simmer 5 minutes.

4. 4

   Add yam paste in small spoonfuls and simmer gently for 10–15 minutes, until it disperses and the broth lightly coats a spoon. Add less paste if the desired consistency is reached early.

5. 5

   Check the thickest chicken pieces reach at least 74°C. Remove the tough uyayak piece, adjust salt and serve hot with pounded yam prepared separately.

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