Entree: Nigeria – Calabar / Efik-Ibibio – Afia Efere Ebot (Efik white soup of spiced, simmered beef flavored with calabash nutmeg and local seeds)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) beef with bone, cut into 1- to 1.5-inch pieces
- 3 oz (85 g) stockfish, soaked until soft and flaked
- 1 large onion, chopped (150 g)
- 3 Scotch bonnet or habanero peppers, blended
- 2 tbsp (10 g) ground crayfish
- 1 tsp (2 g) ground ehuru (calabash nutmeg)
- 1 tsp (2 g) crushed uziza seeds
- 2 seasoning cubes
- 6 cups (1.4 L) water
- 1/2 cup (15 g) chopped scent leaves or fresh basil
- 1 tbsp (15 ml) neutral oil for sautéing
- Salt to taste

Instructions

1. Rinse the beef and place in a large pot with 6 cups (1.4 L) water, one chopped onion, and the seasoning cubes. Bring to a boil, then reduce to a simmer and cook until the beef is nearly tender, about 45–60 minutes depending on cut.
2. Meanwhile, soak and flake the stockfish, blend the Scotch bonnets with a little water, and crush the ehuru and uziza seeds if not pre-ground.
3. In a small skillet, heat 1 tbsp (15 ml) oil over medium heat. Add the blended pepper-onion mixture and sauté briefly (2–3 minutes) to remove raw edge.
4. Add the sautéed pepper-onion mix, flaked stockfish, ground crayfish, ground ehuru, and crushed uziza to the pot with the beef. Stir to combine and continue simmering gently for 10–15 minutes to marry flavors.
5. Adjust seasoning with salt and additional seasoning cube if needed. Finish by stirring in the chopped scent leaves and simmering for 2–3 minutes more.
6. Serve hot with fufu, pounded yam, garri, or boiled yams as traditionally enjoyed.