How to make Abak Etidot

This Easter break was an exciting one  in Calabar south-east Nigeria, with my daughter.I had made the trip to enjoy the first Calabar Jazz festival, with Jonathan Butler, Asa and Eric, Benet . Eric Benet got up from his seat on the shuttle bus to allow me seat, how gentlemanly and cool. Nigerian men please note :). Also  there was the Festival of Calabar Masquerades & Dances and not forgetting time with my mum,brother, cousins and friends.
Quite a packed weekend it was  I must say after  the drama of our luggage not arriving the same day from Lagos and us running around town to get new dresses for the Jazz night. Sunday afternoon was spent with my mum and I did not miss opportunity to take over the kitchen affairs.This is what I made for Sunday lunch Abak  with dried bitter leaves and Okro, packed with fresh sea foods. This is another of my spontaneous creations .Paired with pounded yam I can still hear the laughter at the table. I left Calabar with lots of drumming and dancing on the streets
Journey with me on my Easter holiday trip .

How to make Abak Etidot ( serves 6)

2 liters Palm fruit sauce
2 whole medium size croaker fish
6 pieces Crab( dressed)
Crab legs
1 cup Periwinkle ( out of shell)
1 table spoon dried Bitter leaves
4 pieces Okro (cut in large rings)
2 tbsps ground dried Crayfish
4 pieces yellow or Cameroon Pepper
1 teaspoon dried regular Pepper
1 stick Uda
1 tablet crayfish seasoning
1 beef seasoning cube
Salt to taste

Method.
1, Cut the cleaned fish into desired pieces.

2, Season with salt some chopped yellow pepper, some crayfish seasoning and steam on low heat for 15 minutes .

3, Meanwhile bring the  palm fruit sauce to the boil , add the remaining peppers, Uda, crayfish, seasonings and salt.

4, When soup starts to thicken, add the whole crab and legs , periwinkle, bitter leaves and continue cooking soup till soup is thick

5,Taste and correct seasoning .

6,Add the steamed fish with the little stock, add the Okro pieces , cook for 3-5 minutes and soup is ready.