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.
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!
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
- Extract the oil from the palm fruit, using this method.
- 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.
- Add everything, apart from the periwinkles and waterleaves. Stir and cook for another 5 minutes.
- 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.