INTRO:Abak Atama Soup is a rich-Palm init soup,which is highly spiced and favourable 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.
INGREDIENTS :
* 1800kg of fresh nuts-Abak,2 derica cups
* 800g of Beef,cut in Chunks or Fresh Fish
* 400g assorted meat;kpomo,cow intestines
* 1 cup of periwinkle
* 1 cooking spoon of crayfish(grounded)
* 2 medium size of dryfish/smoked fish
* 1 medium sized stock fish head
* 0.5 cup of smoked/fresh prawn
* 0.5 piece uyayak-aridan(an aromatic spice)
* 1 tablespoon of dry pepper
* 2 cubes of seasoning(crushed)
* Salt to taste
* 1 handful of ATAMA leaf ( sliced/crushed)
INSTRUCTIONS:
1) Rinse the palm nuts 2-3 times with water then place in a medium sized pot. Add clean water just enough to cover the palm nuts in the pot and cook on the burner for 15-20minutes till the nuts get soft. Check this by biting into one of the nuts. Strain the liquid used in boiling out and place the palmnuts in a mortar and pound with a pestle till the skin seperates from the kernel. Scoop the pounded nuts into a clean bowl and add water into it. Squeeze and strain the palm oil into a bowl.
2) Wash and place the beef and assorted meat in a different pot. Add the Crushed seasoning,pepper, salt and water just enough to cover the meat in the pot. Cook till the meat gets tender leaving the concentrated meat stock within.
3) prepare the stock fish by soaking it in hot water to soften for 10minutes then rinse with clean water. For the smoked fish or dry fish, all you need to do is open it up from the middle then remove the bone and gut. Rinse and set aside.
4) Pour the extracted palm nut liquid in a medium sized pot and cook for about 10minutes. Gently add the beef and assorted meat with the stock meat water.
5) Add the smoked fish,stock fish,grounded crayfish , shrimp and uyayak-aridan (aromatic spice). Stir and leave to cook, with the pot covered for about 25-30minutes.
6) Now the soup should be thick. Add the periwinkles and sliced/crushed atama leaves into the pot of soup,stir and leave to summer for 5minutes. Put off the burner and serve with your favourite fufu recipe.
INGREDIENTS :
* 1800kg of fresh nuts-Abak,2 derica cups
* 800g of Beef,cut in Chunks or Fresh Fish
* 400g assorted meat;kpomo,cow intestines
* 1 cup of periwinkle
* 1 cooking spoon of crayfish(grounded)
* 2 medium size of dryfish/smoked fish
* 1 medium sized stock fish head
* 0.5 cup of smoked/fresh prawn
* 0.5 piece uyayak-aridan(an aromatic spice)
* 1 tablespoon of dry pepper
* 2 cubes of seasoning(crushed)
* Salt to taste
* 1 handful of ATAMA leaf ( sliced/crushed)
INSTRUCTIONS:
1) Rinse the palm nuts 2-3 times with water then place in a medium sized pot. Add clean water just enough to cover the palm nuts in the pot and cook on the burner for 15-20minutes till the nuts get soft. Check this by biting into one of the nuts. Strain the liquid used in boiling out and place the palmnuts in a mortar and pound with a pestle till the skin seperates from the kernel. Scoop the pounded nuts into a clean bowl and add water into it. Squeeze and strain the palm oil into a bowl.
2) Wash and place the beef and assorted meat in a different pot. Add the Crushed seasoning,pepper, salt and water just enough to cover the meat in the pot. Cook till the meat gets tender leaving the concentrated meat stock within.
3) prepare the stock fish by soaking it in hot water to soften for 10minutes then rinse with clean water. For the smoked fish or dry fish, all you need to do is open it up from the middle then remove the bone and gut. Rinse and set aside.
4) Pour the extracted palm nut liquid in a medium sized pot and cook for about 10minutes. Gently add the beef and assorted meat with the stock meat water.
5) Add the smoked fish,stock fish,grounded crayfish , shrimp and uyayak-aridan (aromatic spice). Stir and leave to cook, with the pot covered for about 25-30minutes.
6) Now the soup should be thick. Add the periwinkles and sliced/crushed atama leaves into the pot of soup,stir and leave to summer for 5minutes. Put off the burner and serve with your favourite fufu recipe.
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