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.
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
4 cups of water
1/2 teaspoon of salt (or add more as desired)
- 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.