Nigerian Fisherman Soup (Efere Ndek Iyak)
Efere ndek iyak is a fish and yam soup from the Efik people of southeastern Nigeria. Its body comes from pounded yam stirred straight into the broth, which thickens it without any flour. Stockfish, catfish, periwinkle and optional snails and prawns give it layers of seafood flavor, while uziza seeds and leaves add a peppery, slightly spicy green note. Eat it with more pounded yam, the traditional partner.
Instructions
Wash the catfish, pull out the gills, and cut the flesh into pieces. If you are using prawns, snails and ngolo, clean them as well.
Boil the yam until soft, then pound it in a mortar with a pestle until it is completely smooth.
Put the snails, stockfish, catfish, fresh pepper and onion in a pot. Season with salt, a stock cube, cameroon pepper and uziza seeds, add enough water to cover, and simmer for 5 minutes.
Lift out both kinds of fish and flake the flesh into pieces, discarding nothing but any bones you find.
Stir the palm oil and the pounded yam into the broth. Simmer until the soup has thickened, then return the flaked fish to the pot.
Add the prawns, okra and periwinkles, and simmer for 2 to 3 minutes until the prawns are cooked through.
Stir in the shredded uziza leaves, cover the pot, and simmer for 2 minutes more. Serve hot with a Nigerian swallow such as pounded yam, eba, amala, fufu, semo or tuwo.
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