Abak Atama is a well-known soup that originates from the Efik ethnic group in Cross River State, located in the southeastern part of Nigeria.
It shares similarities with Ofe Akwu from the eastern region and Banga soup from the southern region, but it differs in terms of the spices and herbs used in its preparation.
The name “Abak” refers to the palm fruit extract, while “Atama” is a vegetable also known as Beletete in Delta State. Hence, the name Abak Atama combines the palm fruit and vegetable used in its cooking.
The soup is typically prepared with seafood, which is popular in the region, but beef can also be used.
Below is a recipe on how to cook Abak Atama.
COOKING INGREDIENTS
Palm fruit extract (Abak)
Atama leaves (Beletete)
Assorted seafood (such as prawns, crayfish, and fish)
Meat (optional, can be beef)
Stockfish and dry fish (optional)
Pepper and spices (to taste)
Seasoning cubes
Salt
Onion
Periwinkles
COOKING PREPARATIONS
Wash and chop the Atama leaves.
Clean and wash the seafood, meat, stockfish, and dry fish.
Chop the onions.
Cook the palm fruit extract:
Boil the palm fruit extract in a pot of water until the oil separates from the water and forms a reddish layer on top.
Scoop out the oil layer and set it aside.
COOKING INSTRUCTIONS
In a separate pot, add the chopped onions, meat, stockfish, and dry fish.
Season with salt, seasoning cubes, and spices according to taste.
Add water and cook until the meat is tender.
Pour the palm fruit extract (Abak) into the pot with the cooked meat.
Stir well and let it simmer for a few minutes.
Add the chopped Atama leaves to the pot.
Stir well to combine the leaves with the soup.
Add the assorted seafood (prawns, crayfish, fish, and periwinkle).
Cook for another 5-10 minutes until the seafood is cooked through.
Taste the soup and adjust the seasoning if needed.
Simmer for a few more minutes to allow the flavors to meld together.
Serve the Abak Atama soup hot with your choice of swallow (such as pounded yam, eba, or fufu)
