Cook the amazing Niger-Delta recipe, Abak Mbakara this weekend
This is a variation of the very popular Banga soup with a wholly unique taste.
Abak Mbakara is a seafood palm nut soup that is native to the people from the Niger-Delta region of Nigeria.
The soup is a variation of the traditional Urhobo Banga soup but most people cook it to suit their needs, palate and budget.
Cooking time
50 minutes
Recipe category
Main Dish
Recipe cuisine
Local Dish
Cooking method
Boiling
Recipe Yield
3 servings
Ingredients
1 large Fresh Fish/1 pound of beef
1 cup of chopped Shaki
1 cup of stockfish bits
1 cup of periwinkle
1 medium bowl of Palm fruit (palm nut cream substitute)
1 small bunch of water leaves
5 medium-sized Scotch bonnet peppers
2 tablespoons of crayfish
Seasoning cubes
4 cups of water
1/2 teaspoon of salt (or add more as desired)
Instructions
- Wash and boil the palm fruit with water till soft
- Pound till the fibres of the palm fruit has separated from the nut.
- Add 3 cups of water to the palm fruit and strain in a pot and bring to boil.
- If using fresh fish, clean, season and steam the fish and set aside.
- If using beef, shaki(beef tripe) and pomo(cow skin), season and bring to boil and set aside.
- Add the periwinkle if using that to the palm fruit mixture and ground crayfish and allow to boil till sauce starts to thicken.
- Add your protein of choice at this point and stir gently.
- Add the rest of your seasoning and fresh pepper and allow to simmer.
- Wash and shred your water leaves or spinach and add to the soup. Allow simmering for 2-3 minutes as you still want to retain the nutrients in your vegetables.
Your Abak Mbakara is ready! Serve with Eba, Pounded yam or any carbohydrate of your choice.