ABAK ATAMA SOUP
Ingredients
Beef (1/2 kilo)
Fresh or smoked fish (1medium size)
Cow skin (10 medium pieces)
Stock fish head (1 medium head)
1 cup of periwinkle in shell
1 small bunch of atama leaves
Palm fruit
3 tablespoons of ground crayfish
Uyayak (local spice)
1 knorr cube
2 ½ litres of water (for extraction of the oily liquid)
Salt to taste
Pepper.
Preparation
Wash periwinkles thoroughly. Then wash and boil the palm fruits for about 30 minutes. Strain off the water and pound the palm fruit until the pulp/fibre separates from the nuts.
Boil some clean water and add to the pounded palm fruit and mix thoroughly to separate the oily extract from the rest of the pulp, then strain off the oily extract.
Wash, cut up and season your meat with salt, knorr cube and small pepper, then steam for about 5 minutes on low heat. The add about 1 ½ cups of water and the stock fish head and continue boiling for about 20 minutes till the meat is almost cooked, and remove from heat.
Cut the atama leaves into very fine pieces. Pound them for about 10mins till the leaves are finely pounded. Then place the oily extract on the burner and allow boiling for about 5mins to remove all moisture.
Add cooked meat and washed smoked fish, meat stock, periwinkle, crayfish pepper and knorr and uyayak. Stir and allow boiling for about 10 minutes. Add the atama leaves and boil without stirring for another 10mins. Stir and add salt to taste.
Allow to simmer for another 15-10minutes or until slightly thick. Remove from heat and serve with pounded yam, garri or cassava fufu.
Ingredients
Beef (1/2 kilo)
Fresh or smoked fish (1medium size)
Cow skin (10 medium pieces)
Stock fish head (1 medium head)
1 cup of periwinkle in shell
1 small bunch of atama leaves
Palm fruit
3 tablespoons of ground crayfish
Uyayak (local spice)
1 knorr cube
2 ½ litres of water (for extraction of the oily liquid)
Salt to taste
Pepper.
Preparation
Wash periwinkles thoroughly. Then wash and boil the palm fruits for about 30 minutes. Strain off the water and pound the palm fruit until the pulp/fibre separates from the nuts.
Boil some clean water and add to the pounded palm fruit and mix thoroughly to separate the oily extract from the rest of the pulp, then strain off the oily extract.
Wash, cut up and season your meat with salt, knorr cube and small pepper, then steam for about 5 minutes on low heat. The add about 1 ½ cups of water and the stock fish head and continue boiling for about 20 minutes till the meat is almost cooked, and remove from heat.
Cut the atama leaves into very fine pieces. Pound them for about 10mins till the leaves are finely pounded. Then place the oily extract on the burner and allow boiling for about 5mins to remove all moisture.
Add cooked meat and washed smoked fish, meat stock, periwinkle, crayfish pepper and knorr and uyayak. Stir and allow boiling for about 10 minutes. Add the atama leaves and boil without stirring for another 10mins. Stir and add salt to taste.
Allow to simmer for another 15-10minutes or until slightly thick. Remove from heat and serve with pounded yam, garri or cassava fufu.
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