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How to Make Abak Atama Soup

Abak Atama Soup

Abak Atama is a delicious soup popular in southern Nigeria, particularly amongst the Ibibios of Akwa Ibom State. Its name is derived from the two dominant ingredients used in making the soup; the palm kernel fruit extract (Abak) and Atama leaves.

Course Main Course, Soup
Cuisine African Food, Nigerian Food
Keyword African food, African soup, Nigerian food, Nigerian soup
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings 2 people
Calories 203 kcal
Author Ed Brown

Ingredients

  • 1 lbs Meat Beef, Goat or Assorted
  • 500 grams Palm Fruit (Use palm cream alternatively)
  • 1 pc Dry Catfish
  • 1 pc Stockfish (Head) Medium size
  • 2 ounces Unshelled Periwinkle
  • 4 ounces Atama leaves Handful sliced
  • 2 tbsp Ground crayfish
  • 1 pc Uyayak (local spice)
  • 1 tbsp Garlic powder
  • 2 tbsp Atarodo (pepper)
  • 1 tbsp Black pepper
  • 1 lbs Pomo (Beef Skin)
  • 1 bulb Onion (Chopped)
  • 2 cubes Seasoning Knorr/Maggi cubes
  • 2 tbsp Salt Salt to taste

Instructions

  1. Wash your palm fruits and cook till it is very soft. Put in a mortar and carefully pound till the chaff is totally removed from the nuts. Be very careful while pounding so you don’t end up breaking the nuts into the extract. When all the chaff are removed from the nuts, wash with warm water to extract the juice or oil. Avoid adding too much water during this process. Use a sieve to separate the oil from the chaff and nuts. Put the oil in a pot and set aside.

  2. Wash all the meat and Pomo thoroughly. Season with onion, pepper, garlic, salt, and any seasoning cube of your choice. Add a little water and allow to cook.

  3. Add the stock fish head when the meat is almost cooked and cook till it is soft.

  4. Wash the Atama leaves and pound them till all the leaves are well pounded.

  5. Put the palm fruit extract on fire. Leave it to boil to remove excess moisture/water.

  6. Add the cooked meat, washed dry catfish, meat stock, periwinkle, crayfish, pepper, seasoning cubes and Uyayak. Stir and allow to simmer.

  7. Next, add the Atama leaves and boil without stirring for 10mins.

  8. Stir, add salt to taste.

  9. Allow to simmer for a few minutes until the soup becomes slightly thick.

Recipe Notes

Your Abak Atama soup is ready. Serve and enjoy.

The Abak Atama soup can be enjoyed with Garri, Pounded yam, Fufu or Amala.