Easiest Way to Cook Concoction Perfect Efere Abak (Atama Soup)

Efere Abak (Atama Soup). 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. Abak Atama is the version of palm nut soup, indigenous to the Efik and Ibibio people of south-south of Nigeria.

The Delta people have Banga soup, the Igbos have Ofe Akwu. Its name is derived from the two dominant ingredients: Palm Fruit Concentrate (Abak) and Atama Leaves. Abak atama soup is a delicious palm fruit soup similat to Igbo banga soup; the last time I travelled home my mum gave me a wonderful surprise with a delicious, aromatic and fresh looking dish called 'Efere atama (banga soup) made with 'Abak' (palm fruit extract), till today, it is still fresh in my head what she used to make that spicy soup which tasted so nice and flavouful. You can cook Efere Abak (Atama Soup) using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Efere Abak (Atama Soup)

1. It's of Assorted Meats like shaki,,Beef, Roundabout, Liver etc.
2. You need of Pomo.
3. You need of (Head) Stockfish.
4. You need 2 of Dried Fish.
5. You need of Periwinkles cuts and washed thoroughly.
6. You need of Atama leaves finely sliced and pounded very well.
7. You need 1 of Derica of Palm Fruits.
8. You need of Uyayak (spice).
9. It's of Crayfish.
10. Prepare of You add fresh Sea foods of your chioce. It goes well with it.

Abak Atama Soup is made from palm fruit juice and Atama leaves. Palm fruit as a base for soup is quite common in the south east and delta regions of Nigeria. I also found out that in Ghana, Cameroun, and Cote d'Ivoire the use of palm fruit sauce is common. Abak Atama is a delicious soup popular in southern Nigeria, particularly amongst the Ibibios of Akwa Ibom State.

Efere Abak (Atama Soup) step by step

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..

ABAK Atama Soup is a delicious soup popular amongst the Ibibios of Akwa Ibom State in south eastern Nigeria. Its name is derived from the two dominant ingredients: Palm Fruit Concentrate (Abak. Abak Atama is a classic soup from the Efik people of Southern Nigeria prepared from the delicious atama leaves steamed in the most succulent meat options and disturbances in a pool of heat-caressed palm oil. It is the perfect partner to many swallow meals.. Afia Efere (with Chicken) Select options.

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