How to make Abak Atama (Efik style palm nut soup)
• Prep Time: 30 minutes
• Total Time: Over an Hour
• Serves : 10-12 people
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 15-20 mins till the nuts get soft. you can check this by biting into one of the nuts. if it’s soft, then its ready. Strain the liquid used in boiling out and place the palmnuts in a mortar and pound with a pestle till the skin separates 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.
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.
Prepare the stock fish (if using any) by soaking it in hot water to soften for 10 minutes 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.
Pour the extracted palm nut liquid in a medium sized pot and cook for about 10 minutes. Gently add the Beef and assorted meat (Including the stock “Meat water”).
Add the smoked fish , stock fish, ground crayfish, shrimp and Uyayak. Stir and leave to cook with the pot covered for 25-30mins.
By now the soup should be thick. Add the Periwinkles and crushed Atama leaves into the pot of soup, Stir and leave to simmer for 5 mins.