Efere Abak (Atama Soup)

Name: Efere Abak (Atama Soup)
Total time: 2400 s
Yield: 4 to 6 Adults
Cuisine: Nigerian
Ingredients: 1 kg Assorted Meats like shaki,,Beef, Roundabout, Liver etc; 4 pieces Brown Pomo; head I Medium Stockfish; 2 medium Dried Fish Deboned; 4 Cups Periwinkles cuts and washed thoroughly; 2 cupsAtama leaves finely sliced and pounded very well; 1 Derica of Palm Fruits; I Uyayak (spice); 1/2 Cup Crayfish; You add fresh Sea foods of your chioce. It goes well with it

Nd Beau @BeauCanCook

Ojodu, Ikeja , Lagos State

Efere Atama is Akwa Ibom version of Delta Banga Soup. It is a very rich palm fruit soup of the Ibibio or Efik People of Southern Nigeria usually cook with loads of seafood goodness.
This soup is rich in Aroma, taste and texture.
Growing up, I always looked forward to whenever this soup was made...
It's my all time favourite soup.

Nd Beau @BeauCanCook

Ojodu, Ikeja , Lagos State

Saved

Ingredients

40mins

4 to 6 Adults

1 kgAssorted Meats like shaki,,Beef, Roundabout, Liver etc
4 piecesBrown Pomo
headI Medium Stockfish
2medium Dried Fish Deboned
4 CupsPeriwinkles cuts and washed thoroughly
2cupsAtama leaves finely sliced and pounded very well
1Derica of Palm Fruits
I Uyayak (spice)
1/2 CupCrayfish
You add fresh Sea foods of your chioce. It goes well with it

Saved

Steps

40mins

1

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.
2

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.
3

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.
4

After about 20 mins, You may add the Dried Fish and shelled Perwinkles...
Season with salt and some freshly pounded.
yellow Cameroonian pepper...
5

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...
6

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.