Best way of cooking Abak atama soup, Akwa Ibom style

How to cook abak atama soup, Akwa Ibom style. This abak atama soup resembles banga soup but it's better than. This abak atama soup is cooked using palm fruit extract (abak or banga) and atama Leaves. #abakatama #bangasoup #Nigeriansoup

INGREDIENTS
Atama Leaves
Okra(optional)
Palm fruit extract (abak or banga)
Pepper
Salt
Meat
Cowskin
Snails (optional)
Crayfish
Seasoning cubes
Onion
Fish
Uyayak (Aidan fruit)
Periwinkle

PREPARATION
-Soak your atama Leaves in hot water for at least 30mins
-Squeeze and strain out the water
-Repeat this process(squeeze and strain) using ordinary water till the bitterness is gone

-wash and boil the palm fruit till the skin can be removed easily from the kernels
-Use food processor or pound with mortar to remove the skin from the kernels
-Add hot water and stir
-Remove the liquid using a sieve
-Repeat 2-3times till all the juice have been removed.

-Season your meat with pepper, onion and salt
-Add seasoning cubes
-Cook till it's tender
-Add snails (optional) and periwinkle
-Add the palm fruit extract (abak or banga)
-Add the fish and Aidan fruit (uyayak) and allow to boil
-Add salt, crayfish and seasoning cube
-Add the chopped okra
-Cook for 3-5mins
-Add the atama Leaves
-Cook for 3mins and it done

*Note: The soup thickens as it cools

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