Afia Efere

Ingredients

• Water (4 cups)
• Palm oil (1 cup)
• Salt (to taste)
• Seasoning cubes (2-3, or to taste)
• Scotch bonnet pepper (1-2, chopped (adjust for spice preference))
• Red bell pepper (1, chopped)
• Onions (1 large, chopped)
• Utazi leaves (1/2 cup, chopped)
• Uziza leaves (1/2 cup, chopped)
• Crayfish (2 tablespoons, ground)
• Dry fish (1 cup, cleaned)
• Stockfish (1 cup, cleaned and cut into pieces)
• Assorted meat (beef, goat, or chicken) (2 pounds, cut into pieces)
• Palm fruit extract (2 cups)

Instructions

1. In a large pot, combine the assorted meat with salt and seasoning cubes. Add enough water to cover the meat and boil until tender, about 45-60 minutes.
2. Once the meat is tender, add the stockfish and dry fish to the pot. Continue boiling for an additional 10 minutes to allow the flavors to meld.
3. In a separate pot, boil the palm fruit extract with 4 cups of water for about 20 minutes. After boiling, strain the mixture through a fine sieve to remove any residue, ensuring a smooth texture.
4. Pour the strained palm fruit extract into the pot with the meat and fish. Stir to combine.
5. Add the chopped onions, red bell pepper, scotch bonnet pepper, crayfish, and additional seasoning cubes to the pot. Mix well and let simmer for 30 minutes, stirring occasionally to prevent sticking.
6. After 30 minutes, add the chopped uziza leaves and utazi leaves. Allow the soup to simmer for another 5 minutes, enhancing the flavors.
7. Finally, pour in the palm oil and stir thoroughly. Let the soup cook for an additional 5 minutes to incorporate the oil.
8. Serve hot with your choice of swallow, such as pounded yam, fufu, or eba.