There is the popular saying that variety is the spice of life. Truly, it is. There are days when I totally feel indifferent about some things; I just feel like having a taste of a delicious meal prepared by someone else, or a meal different from the one I have always known. Well, if you have been in the same shoes with me, I would like us to delve into something quite different from what some of us used to know, something quite different from what we have in our kitchen. To do this, let’s look at the delicious Abak Atama soup all the way from the Southern part of Nigeria.
Yes! Abak Atama Soup is a delicious soup popular amongst the Ibibios of Akwa Ibom State in Southern Nigeria. Its name is derived from the two dominant ingredients: Palm Fruit Concentrate (Abak) and Atama leaves. The base palm fruit concentrate used in preparing Abak Atama makes it similar to the Banga soup of the Niger Delta origin and the Ofe Akwu of the Igbos but the difference is in the spices and vegetables used for each of these soups and stews.
The palm fruit extract used in cooking Abak Atama Soup is quite different from the red palm oil used in cooking Nigerian food recipes. Palm Oil is pure oil extracted from the palm fruit pulp at high temperatures while the palm fruit extract used for the Abak Atama soup is extracted at a very low temperatures and is a mixture of oil and water. Palm fruit oil extracted for Abak Atama soup contains less saturated fat than palm oils. Truly, Abak Atama soup is what you should prepare this weekend;
Abak Atama soup ingredients:
- Palm Fruits or tinned palm fruit concentrate
- Assorted meat and fish.
- Thinly sliced atama leaves
- Ground crayfish
- Unshelled periwinkles
- Habanero pepper (Atarodo, ose oyibo, atarugu )
- Stock cubes
Never you worry if the soup appears light. Abak Atama Soup has a tendency to thicken by the next day. It can also easily become more salty overnight so please add salt sparingly. Serve with any Nigerian swallow of your choice: semolina, pounded yam and many more. Enjoy!