Hi everyone, how are you all doing? Today’s recipe is a popular native soup of the Efiks/Ibibios (southern part of Nigeria)
The soup is similar to banga soup, but the addition of the Atama leaves and various spices sets the tone for this one. I have been wanting to make the soup, but I just couldn’t get a hold of Atama leaves or Uyayak. But thank God for mothers! 😀😀😀
As soon as I got the spices, I was jumping up for joy! Now I can finally add it to my collection of spices and also update my native soups for Efiks. I really enjoyed making this soup. The taste is so amazing. The Uyayak really makes the soup tasty. You have to try it to get what I am trying to portray here.
Seafood is the ideal Option in coming this soup, but assorted meats also works fine
Ok let’s get started shall we 🙂
- 1 cup of shredded Atama leaves
- Assorted meats
- Stock fish
- Dry fish
- 1 Uyayak pod
- Palm fruit concentrate
- Knorr cube
- Dry pepper
- 2 medium sized pots
- Wooden spoon
Wash the Uyayak pod thoroughly before use. Ensure all dirts has been removed.
If using dry Atama leaves. Please soak to in warm water first to soften and then rinse well until the water is clean
Clean the meats.
Next boil the meats with some sliced onions and knorr cube. Ensure t is well seasoned I order to avoid adding salt later on. (Your stock game has to be on point 😀)
Next add the dry pepper, crayfish and the Uyayak pod. Reduce the heat and allow to simmer slowly. This will allow the Uyayak pod aroma seep well into the soup. Allow to cook for 10 minutes on low heat
REMOVE the Uyayak pod 😀😀😀
That’s It from me today,
I’ll see you all in my next post,
Love Duchess O.