Afiame Soup

What we know so far

Afiame is the bean soup of Edo State, the Bini cousin of the Yoruba gbegiri but built differently: beans are roasted and ground to a flour, the flour is toasted again in a dry pan, slaked to a paste and whisked into a pot of beef, smoked fish and stockfish already simmering with palm oil, crayfish, pepper and pounded uda (Negro pepper), then finished with a handful of scent leaves and sometimes a pinch of bitter leaf. It cooks in half an hour once the meat is soft, thickens to the texture of nsala, and is eaten with eba, pounded yam or any swallow. The uda seeds are removed first or they make it bitter.

The draft was written from 2 published sources and holds 10 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting