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Friday, 7 April 2017

How to cook abak atama soup

Abak Atama Soup is a delightful soup prevalent among the Ibibios of Akwa Ibom State in Southern Nigeria. Its name is gotten from the two predominant fixings: Palm Fruit Concentrate (Abak) and Atama Leaves. The base palm organic product amass utilized as a part of get ready Abak Atama makes it like the Banga soup of the Niger Delta root and the Ofe Akwu of the Igbos however the distinction is in the flavors and vegetables utilized for each of these soups and stews.





The palm natural product remove utilized as a part of cooking Abak Atama Soup is very not quite the same as the red palm oil utilized as a part of cooking Nigerian sustenance formulas. Palm Oil is immaculate oil removed from the palm natural product mash at high temperatures while the palm organic product extricate utilized for the Abak Atama Soup is separated at a low temperatures and is a blend of oil and water. Palm organic product oil separated for Abak Atama Soup contains less soaked fat than palm oils.

Elements for Banga Soup 

       For 4 servings, you will require:

  • 500g Palm Fruits or 400g tinned Palm Fruit Concentrate
  • Grouped meat and fish. You can utilize:
  • Hamburger or Goat Meat
  • Cow Skin (ponmo)
  • Smoked fish
  • Dry fish
  • Stock fish
  • 1 modest bunch daintily cut atama takes off
  • 1 onion
  • 2 tablespoons ground crawfish
  • 2 drain containers unshelled periwinkles
  • Habanero pepper (Atarodo, ose oyibo, atarugu: to taste)
  • 2 little stock 3D squares
  • Salt (to taste)
Notes on the fixings 
  • In Nigeria, we have the "agric" and local palm natural product. The "agric" palm natural product has more fragile living creature and can yield more oil and concentrate while the local palm organic product comes in littler sizes however gives your stews and soups a more delightful flavor. It is best to join both where conceivable.
  • Atama leaves (English name obscure) give the soup its extraordinary smell and in addition taste. Simply request atama in Nigerian markets where soups fixings are sold. The leaves become scarce effectively so where the crisp ones are not accessible you can utilize the dry ones. Crisp atama leaves have an intense taste.
  • It would be ideal if you take note of that unshelled periwinkles are utilized for this formula.\
  • New fish (new feline fish) additionally runs exceptionally well with this soup so you can utilize it rather than dry feline fish.
Before you cook Abak Atama Soup 
  • Remove the palm natural product focus from the palm organic products. In the event that utilizing the tinned palm organic product focus, open the tin and put aside.
  • Dice the onion, mix the crisp Pepper and wash and cut the ponmo into little pieces and put aside.
  • Douse, debone and clean the dry fish. Debone and clean the smoked fish. Wash in cool water ensuring they are free from sand. At that point split them up into fancied pieces and put aside.
  • Cut of the pointed finishes of the shells of the periwinkles with the limit side of a matchete. This is known as trimming the periwinkles. This should be possible for you in Nigerian markets. Wash them altogether to expel all sand. Wash a few times till the water runs clear.
  • Put the periwinkles in a pot, cover with water and overflow with a squeeze of salt for around 10 minutes, deplete off the water and put the periwinkles aside. While heating up the periwinkles, don't cover the pot else it bubbles over.
  • Wash the atama leaves completely and cut into thin cuts like the way we cut afang clears out. Atama can be cut for you by venders in Nigerian markets. On the off chance that you wish to decrease the sharpness, press and rub the leaves between your palms and fingers while washing the cut leaves simply like washing severe clears out. Change the water two or three times. The dry leaves are not as severe as the crisp atama abandons, a portion of the intensity is lost amid the drying procedure.\
  • Clean all meats completely.
Cooking Directions
  • Put the bits of hamburger or goat meat, bits of ponmo and stock fish in a pot. Include as meager water as could reasonably be expected, include the onion (diced) and the stock solid shapes then cover and cook till delicate. Include the deboned dry fish and additionally smoked fish when practically done.
  • Pour the removed palm organic product move in an another pot, set the pot on the stove and begin cooking on high warmth. Leave to bubble till you see some red oil at the highest point of the palm organic product extricate. On the off chance that you surmise that it is watery, cook till the concentrate has thickened to a medium consistency.
  • Include the cooked meat and fish with the meat stock, crawfish and pepper, the precooked periwinkles, the atama leaves and salt to taste, blend delicately and leave to stew for 5 minutes.
Cooking Directions for those utilizing tinned palm organic product focus 
  • At the point when the hamburger and fish are well done, include the palm natural product think, mix and add water if important to get the consistency you like for your soups. Leave to bubble.
  • Include whatever remains of the fixings (proceed from step 3 above).
NB: Do not stress if the soup seems light. Abak Atama Soup tends to thicken by the following day. It can likewise effectively turn out to be more salty overnight so please include salt sparingly.
Present with any Nigerian swallow of your decision: Semolina, Pounded Yam and some more.

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