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Abak Atama

Also known as Abak Atama (Ibibio Palm Nut & Leaf Soup)

Abak Atama is the Ibibio name for their version of palm nut soup enriched with atama leaves — the aromatic herb of Cross River and Akwa Ibom. While closely related to both the Efik Atama Soup and the Urhobo Banga Soup, the Ibibio Abak Atama has its own distinct preparation style and protein choices reflecting the Ibibio culinary tradition of Akwa Ibom State.

Abak Atama, Nigerian cooking

Ingredients

  • A big pot of fresh palm nuts OR 1 large tin palm nut extract
  • 3 big handfuls of dried atama leaves, crumbled
  • Half a medium goat, cut into pieces
  • 2 big handfuls of stockfish, soaked
  • 2 big handfuls of smoked catfish, soaked and deboned
  • 1 big handful of periwinkles, cleaned
  • 1 big handful of dried prawns
  • 4 big handfuls of ground dried crayfish
  • 4 Atarodo (hot chilli peppers), blended
  • 2 pieces of oburunbebe stick
  • 1 big onion, sliced
  • 3 seasoning cubes (Knorr), crushed
  • Salt to taste

Method

  1. 01

    Cooking the Goat. Season and cook goat meat with salt, seasoning cube and onion for 35 to 40 minutes. Add stockfish for the last 15 minutes. Reserve stock.

  2. 02

    Extracting Palm Cream. Extract palm cream from fresh palm nuts, or thin canned extract with water.

  3. 03

    Infusing the Atama. Pour palm cream into a wide pot. Add crumbled atama leaves and oburunbebe sticks. Bring to a boil and simmer for 15 minutes to infuse the atama flavour deeply into the palm cream.

  4. 04

    Adding All Ingredients. Add cooked goat, stockfish, smoked catfish, periwinkles and dried prawns. Add blended Atarodo, ground crayfish, seasoning cubes and salt. Pour in reserved stock. Stir well and simmer for 25 to 30 minutes. Remove oburunbebe sticks. Taste and adjust seasonings.

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