Abak Atama Soup
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Abak Atama Soup is a traditional dish of the Efik people and Ibibio people of Southern Nigeria, especially in Akwa Ibom and Cross River States. It is a rich palm fruit soup made with Atama leaves, which give it a distinct aroma and flavour. The soup is similar to other Nigerian palm fruit soups but stands out because of the unique use of Atama leaves and its deep, earthy taste.
Zutaten
- 1 kg assorted meat
- 2 smoked fish
- 1 cup periwinkles
- 2 medium snails (optional)
- 1 cup ground crayfish
- 500 g palm fruit extract
- 1 bunch fresh atama leaves
- 1 piece uyayak (Aidan fruit)
- 2–3 seasoning cubes
- Salt to taste
- Pepper to taste
- 4 cups Water
Zubereitung
- 1.Wash the meat thoroughly and season with salt and seasoning cubes.
- 2.Cook the meat until tender and reserve the stock.
- 3.Clean the fish, snails, and periwinkles thoroughly.
- 4.Wash and finely shred or grind the atama leaves.
- 6.Pour the palm fruit extract into a cooking pot and bring to a gentle boil.
- 7.Add the cooked meat, fish, snails, and periwinkles.
- 8.Add crayfish, pepper, seasoning cubes, and uyayak.
- 9.Allow the soup to cook for 10–15 minutes.
- 10.Add the shredded atama leaves and continue cooking for another 10 minutes.
- 11.Stir gently and adjust seasoning with salt.
- 12.Simmer until the soup reaches the desired consistency.
Rezeptquelle
Wikibooks · Wikibooks contributors · CC BY-SA 4.0 · Quelle öffnen
Bildnachweis
Psalmbusy · CC BY-SA 4.0 · Originalbild öffnen
