Afere Abak (Atama Soup). Abak Atama Soup is a delicious soup popular amongst the Ibibios of Akwa Ibom State in Southern Nigeria. Its name is derived from the two dominant ingredients: Palm Fruit Concentrate (Abak) and Atama Leaves. 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.
Its name is derived from the leave and palm fruit.
Atama leaves give the soup its unique aroma as well as taste.
Just ask for atama in Nigerian markets where soups ingredients are sold.
You can have Afere Abak (Atama Soup) using 10 ingredients and 6 steps. Here is how you cook that.
Ingredients of Afere Abak (Atama Soup)
- You need of Assorted Meats like shaki,,Beef, Roundabout, Liver etc.
- You need of Pomo.
- Prepare of (Head) Stockfish.
- Prepare 2 of Dried Fish.
- You need of Periwinkles cuts and washed thoroughly.
- You need of Atama leaves finely sliced and pounded very well.
- You need 1 of Derica of Palm Fruits.
- You need of Uyayak (spice).
- Prepare of Crayfish.
- Prepare of You add fresh Sea foods of your chioce. It goes well with it.
AFERE ATIKE (OKRO SOUP) Okra or Okro soup is prepared using the edible green seed pods of the okra flowering plant as a primary ingredient. This rich-palm nut soup is highly spiced and flavoured with aromatic atama leaves. Atama is a spicy, aromatic leaf that can be used dried or fresh; the dried leaves are a lot more pungent in flavour. Abak Atama soup is a dish popular amongst the Ibibios in Akwa Ibom.
Afere Abak (Atama Soup) instructions
- Wash all the meat and pomo thoroughly seasoned with onions, garlic, salt, black pepper, shallot and seaoning cube of your choice. And cook, (i never add water to my meat) only till the stock is about to dry out..
- Wash your palm fruit and cook till very tender/ soft. Put in a mortal and pound till the shaft are totally removed from the nuts. Then wash with warm water to extract the juice or oil wash it but dont make it too watery..
- While the meats and pomo is still cooking, pour in the palm fruit extract (oil sauce) into the pot and continue to cook... Add the Uyayak spice now. You can add the stock fish now to cook along with the meat..
- After about 20 mins, You may add the Dried Fish and shelled Perwinkles... Season with salt and some freshly pounded. yellow Cameroonian pepper....
- Lastly, add in the Pounded Atama leaves and just covet it up for 2mins Open up stir and put in your shrimps or crayfish.. taste for salt... You can crumpled in the remaining one cube of season....
- The palm fruit exacted or juice should thicken as you cook along and when the atama leaves enters into the pot, it become even more thicker and so rich in aroma an taste. The Atama leaves should cook for about 5mins and the soup is ready to be eaten..
The name Abak Atama is derived from the two dominant ingredients palm fruit and atama leaves. The palm fruit used for the Abak Atama Soup is extracted at very low temperatures and is a mixture of oil and water. ABAK Atama Soup is a delicious soup popular amongst the Ibibios of Akwa Ibom State in south eastern Nigeria. Atama leaves (English name unknown) give the soup its unique aroma as well as taste. Just ask for atama in Nigerian markets where soups ingredients are sold.
