ABAK MBAKARA SOUP

INGREDIENTS

- I large size Fresh Fish
- I cup Periwinkle (shelled)
- I medium mudu Palm Fruit
- I small bunch Water Leaves
- 5 medium size Fresh Pepper (scented pepper)
- 2 table spoons Crayfish
- 3 maggi cubes
- 4 Iitres Water
- Salt To taste



What you do
Wash and boil the palm fruit with 2 Iitres of water till soft. Pound till the fibres separate from the nuts. Add 2 litres of warm water, mix and strain.Boil the extract for 5 minutes.

Dress the fish and cut into 4 pieces. Steam the fish with salt and 1 maggi cube.

Add the periwinkle and ground crayfish to the extract and continue to boil for another 15 minutes or till extract starts to thicken. Add the steamed fish and stir gently.

Simmer for about 10 minutes. Add the remaining maggi cubes and the chopped fresh pepper and stir gently.

Pick, wash and shred the water leaves. Add the water leaves and continue simmering for another 5 minutes.Stir and add salt to taste.

Serve with cassava fufu or pounded yam.



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