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How To Prepare The Delicious Abak Atama Soup

This is a delicacy from Akwa-Ibom state in Nigeria. It is made from palm fruit juice (akwu/banga) and atama leaves, and it can be eaten with any swallow of your choice eg Eba, Fufu or Rice.


2 cups of periwinkle
2kg of palm fruits
Smoked fish
Beef/ Cow skin (Kpomo)
Stock fish
2 medium onion bulbs
2 cup of dried red prawns
2 teaspoons of grounded pepper
Atama leaves
2 pieces of Uyayak spice (Local spice)
Seasoning (Maggi)
Salt to taste

Boil the palm fruits for 25-30 minutes.
While the palm fruit is on fire, parboil your beef with onion, seasoning, salt and stock fish.
When the palm fruit is boiled, pound to separate the pulp from the nut. Boil some water and add to the pounded fruit to extract the oil, then strain.
Pour the parboiled beef into the pot of palm fruit sauce and boil together.
Add the smoked fish, periwinkle, and prawn. Add the uyayak, pepper, and crayfish and allow to cook for 10 minutes, until it is slightly thick.
Cut the atama leaves into tiny pieces and add to the soup. Allow to boil for 10 minutes.
Stir and add salt to taste.
Serve with the swallow of your choice.

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