ABAK MBAKARA

Ingredients

•1 can Palm fruit extract or 2kg fresh palm fruits.

•1 Fresh fish (of your choice).

•1 cup Periwinkles (small snails can serve as substitute).

•4 fresh red Pepper(aka scotch bonnet ,blended)

•3 handful Water leaves.

•3 tablespoonful of ground Crayfish or fresh prawns

•1 small sized Onions(minced or chopped).

• 2 cubes of knorr

• salt to taste.

METHOD

• Wash and chop the water leaves and set aside.

• Clean, cut and parboil the fish for 2 minutes with a little water, chopped onions, 1 stock cube and salt to taste; and set aside for later use.

• If using fresh palm fruits, wash and boil in a pot of water until it is soft.

• Then pour into a mortar and extract the oily pulp.

• Add a little hot water to help scoop out the extract; and then transfer into a wide pot.

• If you are using the canned ones, pour the palm fruit extract into a wide pot and leave to boil for 5 minutes.

• Then add the cooked small snails or fresh periwinkles and continue boiling for another 10 minutes or until the oil begins to rise to the top of the palm fruit extract.

• If using extract from fresh palm fruit, leave to boil until it thickens.

• Add the ground crayfish, chopped pepper and the remaining stock cube.

• Mix well and add the parboiled fish and fish stock (liquid from the fish pot).

• Stir gently and leave to simmer for 5 minutes or until the fish is done cooking.

• Add some salt (if it is not enough) and add the chopped water leaves.

• Simmer for 3 minutes and put off the heat.

Serve with either Fufu, pounded yam, Eba or any swallow of your choice.