How to prepare Afiame, a typical Edo soup
It draws a lot of similarity from the popular gbegiri soup that is mostly eaten with amala.
Afiame, a soup made using beans just like the Yoruba’s gbegiri is a very delicious and spicy soup that originated from Edo state.
Chopped scent leaf
Scotch bonnet peppers
1. Boil the beef in a clean pot and spice it with onions, chopped scotch bonnet pepper and seasoning cubes.
2. Add the washed smoked and stock fish into the pot when the beef gets soft and keep boiling.
3. Pound and remove the Uda seeds then pour it into the boiling fish and meat.
4. Pour palmoil into the boiling meat and fish then add your crayfish. Cook on low heat.
6. Stir fry the bean powder in a separate pan on low heat till it turns slightly brown then switch off the heat and allow it to cool off.
7. When the bean powder is cool, mix it with water slowly and stir gently till it becomes a paste.
8. Pour the bean powder paste into the pot containing the boiling meat and slowly stir till the whole paste is in the soup and evenly spreads.
9. Add some water to loosen the soup a bit if it gets too thick and allow it to simmer. Add the chopped scent leaves afterwards and let the soup simmer for 2 minutes.
The delicious Afiame soup is ready! Eat with any swallow of your choice.