Abak Atama Soup
Atama Soup is a delicious palm nut soup, native to the Efiks/Ibibio people of southern Nigeria.
This traditional Nigerian soup is very similar to Banga soup; the major difference is the Atama leaves which gives the Atama soup it’s distinctive taste and aroma.
Atama leaves is an aromatic vegetable, wildly grown in the southern parts of Nigeria but can also be found in the eastern boundaries.
In the absence of Atama leaves, Nigerians in diaspora can ”remix” the taste with a combination of bitter leaf and a little Tarragon(Heinsia crinita).
Ingredients Abak Atama Soup :
- 400g of canned Palm fruit pulp/ 850g Palm kernel Fruits
- 500g of assorted Meat: beef,bush meat,cow foot,goat meat,tripe or ponmo (cow skin)
- Dried fish/smoked fish(optional)
- Stock fish (optional)
- 150g fresh fish
- 1/4 cup periwinkle or baby snails (optional)
- 1 tablespoon of ground uyayak (Aidan fruit)
- 1 handful atama leaves
- 1 small onion bulb, finely chopped
- 2 tablespoonful ground crayfish
- 2 stock cubes
- Chili pepper or scotch bonnet( to taste)
- Salt to taste
Cooking Directions for Abak Atama Soup
A. Boil meat and stock-fish together with 1 stock cube, chopped onions and salt to taste. Let the meat boil in its own juice for 5 minutes, then add a little water and leave to boil until tender and set aside for later use.
B. Slice the atama leaves finely or pound the leaves and set aside for later use.
C. If you are using fresh palm kernel fruit(nut),Boil for 30 minutes and check to be sure the skin is soft. Then pound lightly in a mortar to extract the oil. Try not to break the nuts while pounding.
Pour in some hot water and strain the extract through a sieve. Put in a pot and boil until it thickens and the oil rises to the top.
If using the canned palm nut pulp, pour into a pot and heat until the oil begins to rise to the top.
1. Add the meat stock into the pot of palm kernel pulp.The less stock you add, the thicker the soup would be. Then Leave to boil for 10 minutes.
2. Now, add the assorted meat, stock fish, dried/smoked fish and periwinkle(if you’re using). Mix well and add the pepper, ground crayfish, ground uyayak and remaining stock cube.
Cover and leave to boil for 8 minutes.
3. Now, add the fresh fish, cover and cook for another 5 minutes or until the fish is done.
4. Finally, add the atama leaves and salt to taste; simmer for 3 minutes, mix well and your Abak Atama Soup is ready. ENJOY..
Abak Atama Soup is similar to Banga Soup and Abak Mbakara, so it can also be served with Starch, Pounded Yam, Amala, Wheat Meal, Tuwo Masara, Tuwo Shinkafa or Eba.
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