Abak Atama

This is  a soup made with palm nut fruit, also known as banga soup. It is widely eaten in different parts of Nigeria.


800g palmfruit concentrate 
225g cooked king prawns 
300g dry fish 
225g uyayak 
30g atama leaves (dry or fresh)
Cooked assorted meats (cowfoot, ox tail , shaki, beef, kpomo)
350g stockfish 
3-4 tablespoon ground crayfish 
2 scotch bonnet blended 
800ml water 
Any meat stock from your cooked meat.

1) in a large pot, pour the meatstock in add your cooked meat,stockfish,prawns,crayfish dryfish, scotch bonnet and uyayak. Cover and allow to boil for about 5 minutes. 
2) Add your palmnut concentrate ,and your water. Making sure you mix properly, add maggi and salt and cover to cook for about 10 minutes. 
3) next you add your atama stir , leave on the fire for 3 minutes, and your soup is ready. 

 If you feel the soup is too thick add a bit of water , I prefer my soup thick . The uyayak and atama gives the soup a unique flavour and taste.  


Author: thelmzkitchen

Just a girl who is very passionate about food and cooking

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