Boil the meat and stock-fish together with 1 stock cube, chopped onions and salt to taste. Let the meat boil in its own juice for 5 minutes, then add a little water and leave to boil until tender and set aside for later use.
Slice the atama leaves finely or pound the leaves and set aside for later use. If you are using fresh palm kernel fruit (nut). Boil for 30 minutes and check to be sure the skin is soft. Then pound lightly in a mortar to extract the oil. Try not to break the nuts while pounding.
Pour in some hot water and strain the extract through a sieve. Put in a pot and boil until it thickens and the oil rises to the top.
If using the canned palm nut pulp, pour into a pot and heat until the oil begins to rise to the top. Add the meat stock into the pot of palm kernel pulp. The less stock you add, the thicker the soup would be. Then
Leave to boil for 10 minutes.
Now, add the assorted meat, stock fish, dried/smoked fish and periwinkle (if you’re using it). Mix well and add the pepper, ground crayfish, ground uyayak and remaining stock cube. Cover and leave to boil for 8 minutes.
Now, add the fresh fish, cover and cook for another 5 minutes or until the fish is done. Finally, add the atama leaves and salt to taste; simmer for 3 minutes, mix well and your Abak Atama Soup is ready.