APRON AND PANS - ABAK MBAKARA SOUP (EFIK BANGA)

Ingredients
Fresh Fish - 1 large size
Periwinkle (shelled) - 1 cup
Prawns or shrimps - 1 cup
Crabs (optional) - 4 med. sizes
Palm fruit - 1 medium can
Water leaves - 1 small bunch
Fresh pepper (scented pepper) ground or chopped - 5 Medium sizes
Crayfish - 2 tablespoons
Water - 4 Litres
Uyayak - ½ stalk 
Salt to taste

Preparation
Wash and boil the palm fruit with 2 litres of water till soft.

Pound till the fibers separate from the nuts.

Add 2 litres of warm water, mix. Wash well and strain. 

Boil the extract with the Uyayak in it for 5mins.

Dress the fish and cut into 4 pieces. Steam the fish with salt in a pot for 15 minutes on low heat.

Add the periwinkle, crabs and, pepper, ground crayfish to the extract and continue to boil for another 15mins or till extract starts to thicken.

Add the steamed fish, prawns and stir gently. Simmer for about 10mins.

Pick, wash and shred the water leaves. Add them and continue simmering for another 5mins.

Stir and add salt to taste. Serve with fufu or Semo.

*Uyayak