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How To Make Abak Atama Soup
Here's how to make Abak Atama soup:
This recipe is the gold standard way of making Abak Atama soup recipe from the Ibibios of Akwa Ibom State in Southern Nigeria.
1From the tail end of the periwinkle, cut a little piece to remove the intestine and then wash thoroughly to remove all dirts. Soak your dry/smoked fish in hot water to remove all dirts and debone then set aside.
2In extracting your palm cream, wash your palm fruits, cook for about 20mins or till it’s soft and pound till the chaff/fibers come off the nuts. Add warm water to the pounded palm fruit and mix thoroughly.
N.B: We want a thick extract, so avoid adding too much water. With the use of a sieve, separate the extract (cream, juice, oil) from the chaffs in a pot and set aside.
3Season your meat and cow skin with diced onions, seasoning cube and salt in a pot and steam on low heat. Add about two cups of water then add your stock fish head and cook till it’s tender and cooked thoroughly.
4Wash your sliced Atama leaves and pound till it’s finely pounded.
5Put the pot containing your palm (cream, juice, oily) extract to a boil for about 5 minutes.
6Add your meat stock, cooked meat, Ponmo, washed dry/smoked fish, periwinkle, ground crayfish, pepper, uyayak and seasoning cube, stir to combine and allow to simmer for about 5-10minutes.
7Add Atama leaves and allow to simmer for about 10minutes without stirring. Taste for seasoning and adjust if necessary.
8For the soup to be slightly thickened, allow to simmer for a bit longer (10-15mins) but it’s entirely based on preference. Take off heat and serve with Fufu, Pounded yam or Eba.
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