Steps to Make Ultimate Efere Abak (Atama Soup)

Hey everyone, it's Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Recipe of Award-winning Efere Abak (Atama Soup). It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Efere Abak (Atama Soup), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Efere Abak (Atama Soup) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Efere Abak (Atama Soup) is 4 to 6 Adults. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Efere Abak (Atama Soup) estimated approx 40mins.

To begin with this recipe, we have to prepare a few components. You can have Efere Abak (Atama Soup) using 10 ingredients and 6 steps. Here is how you cook it.

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.

Ingredients and spices that need to be Prepare to make Efere Abak (Atama Soup):

1. 1 kg Assorted Meats like shaki,,Beef, Roundabout, Liver etc
2. 4 pieces Brown Pomo
3. head I Medium Stockfish
4. 2 medium Dried Fish Deboned
5. 4 Cups Periwinkles cuts and washed thoroughly
6. 2 cupsAtama leaves finely sliced and pounded very well
7. 1 Derica of Palm Fruits
8. I Uyayak (spice)
9. 1/2 Cup Crayfish
10. You add fresh Sea foods of your chioce. It goes well with it

Steps to make to make Efere Abak (Atama Soup)

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.

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