Abak Atama soup is a popular local delicacy of the Efik people in Cross Rivers State. Garnished with a wide range of delicious seafood, it’s a great, nutritious option for your next, big event – Christmas family lunch, maybe? If you are a caterer, it’s something worth learning to treat your clients to.
Here is a simple recipe to learn, courtesy of KNORR.
1/2 kilograms of Beef
1 medium sized fish (fresh or smoked)
10 pieces of cow skin
1 medium head, stockfish head
1 cup of periwinkle in shell
1 small bunch of Atama leaves
3 tablespoons of ground crayfish
Uyayak (local spice)
1 Knorr cube
2½ litres of water
Salt and pepper to taste.
1. Wash the periwinkles and palm fruit thoroughly, boiling the fruit for approximately 30 minutes. When boiled, pound the palm fruit after straining the excess water from the pot, until the pulp/fibre separates from the nuts.
2. Add boiled water to the pounded palm fruit and stir fully, separating the oily extract from the pulp.
3. Boil washed pieces of meat with Knorr seasoning and pepper for approximately 15 minutes.
4. Pour in about 1½ cups of water to the boiling meat and include your stock fish. Leave to cook for 20 minutes.
5. Cut selected Atama leaves into fine pieces before pounding thoroughly for about 10 minutes.
6. Boil pulp’s oil extract (step 2) for about 10 minutes in a pot.
7. Now add all meat and seafood ingredients including your meat pieces, smoked fish, periwinkles. Include meat stock fish (step 4) , crayfish, uyayak as well as pepper and Knorr for taste. Allow mixture to boil for about 10 minutes.
8. Add the finely pounded atama leaves to boiling mixture and leave to cook for about 10 minutes.
9. Leave to simmer for an additional 5 to 10 minutes, allowing it to thicken.
Your soup is ready to serve with eba, pounded yam or fufu!
Do you know an easier recipe? Share it with us in the comments section below.
Photo credit: Dobby’s Signature