Abak Mbakara Soup

I’ll just pretend I didn’t disappear for more than a month without notice, and, because you guys love me, I’m sure you won’t mind. I heard about this soup from a woman in one village market here, in Abuja. I recently discovered it, and you cannot stop me from going there every friday now(the market is a friday market). I have found new foods and ingredients that I have never seen, or heard of, before, and I am fascinated.

I didn’t know so much variety exists in Nigeria when it comes to food o. Na wa. Everytime the women see me now, they start laughing because I take a notebook with me, sit down, and ask one of them to give me a recipe I have never heard of.

Abak Mbakara Soup

Abak Mbakara Soup

And so, Abak Mbakara came about. It’s one of the over 5 recipes I have got from those women to date. I wrote down the recipe (as best I could, you know Naija woman no need recipe), came home and made the soup. And, because I love you guys, I measured everything that went in, so you don’t have to guess quantities.

I always enjoy soups from the South-South region, and this did not disappoint. In fact, I wish I lived in Calabar so I could add fresh crabs, fresh prawn, etc. Oooo la la!

Enjoy this recipe, I did!

Abak Mbakara Soup

Abak Mbakara Soup

This serves 10


  • 1 mudu of palm fruit
  • 1 kg of beef (or an assorted mix), boiled
  • 500g of dry fish (washed thoroughly)
  • 500g of stock fish (softened)
  • 3 cups of periwinkle, deshelled
  • 5 yellow pepper, ground
  • 1/2 cup of crayfish, ground
  • 2 bunches of waterleaves, washed and sliced
  • 3 stock cubes
  • Salt, to taste


  1. Extract the oil from the palm fruit, using this method.
  2. Put the extract in a large pot, and set over high heat. Let it boil then reduce heat to medium. Let it simmer for 10 minutes, or till thickened.
  3. Add everything, apart from the periwinkles and waterleaves. Stir and cook for another 5 minutes.
  4. Add the waterleaves and periwinkles. Stir, simmer for 2 minutes, then serve.

That’s it! Apart from the palm oil extraction, the soup is a breeze to make, and it’s really tasty.


Hi, my name is Chidinma. I’ve been happily married for 4+ years (actually almost 6 years now), and my husband and I have been trying to have our own children for almost all the time we’ve been married, with no success…yet. We haven’t lost hope (far from it), and we believe it will happen very soon.

Click Here to Leave a Comment Below 10 comments
miriam - September 25, 2015

Chidimma whr have u been ooooo??? Well for this amazing recipe, I forgive u! I had this Abak soup in jevinik some years ago and have been looking for the recipe! Tanx a lot for this. Please wat market is that in Abuja? I’m on the hunt for new and exciting ingredients.

    Chidinma - September 30, 2015

    Mimi, around o. Thank you, i know you will jare. The market is around Lugbe. It’s called Goza market. You drive towards the airport, when you get to Lugbe pedestrian bridge, ask around for directions. It’s on the other side sha, you have to make a u-turn

Eno - September 25, 2015

Lovely,will definitely try this cos I think is my native soup even though there’s a little variance as per the type of vegetable used. Keep it up!

mfon - September 26, 2015

Nxt time use Atama, uyauak and u will neva regret it!

    Chidinma - September 30, 2015

    Thank you, Mfon. I will do so asap. Xoxo

mfon - September 26, 2015


AlwaysT - September 30, 2015

Kai! Mama mia…this is odi kwa unique. It is like a variant of Banga without the spices. Weldone dreams, this is a try-worthy soup.

Yvonne - October 6, 2015

I tried this recipe and the result was yummy!
Tanx for this.
Please upload more.

Nkem - November 29, 2015

Hmmmm yummy! Weldone Chidinma.


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