Abak Atama Soup

Description
This is a rich-palm nut soup, highly spiced and flavoured with the aromatic atama leaves (a spicy aromatic leave that could be used dried or fresh). The dried leaves are a lot more pungent in flavour.It serves 4-6

Ingredients

 * l kg/11b assorted meats (beef oxtail tripe, ponmo, bokoto & bushmeat)
 * 450g / lib stockfish (pre-soaked)
 * 1 medium dry fish (washed & flaked)
 * 225g/8oz atama leaves (washed & shredded)
 * 225g/8ozperiwinkle (top & tail)
 * 225g / 8oz ground chillies
 * 225g / 8oz ground crayfish
 * 11t / 2pt palm-nut concentrated
 * salt to taste

Directions

 * 1) Wash the meat thoroughly and place in a large pot. Season with salt and ground chillies. Add some stock and cook for 30 minutes
 * 2) Meanwhile, wash the oil-palm and c°ok until soft to make the concentrate.
 * 3) Add the washed smoked fish and stockfish to the pot of boiling meats and cook for 10 minutes
 * 4) Add the palmoil concentrate and Atama leaves, bring to the boil and cook till slightly reduced and soup coats the back of a spoon
 * 5) Stir in the crayfish and periwinkles, cook for 15minutes until well blended, check seasoning and serve with pounded yam