Atama soup is a delicious soup popular amongst the ibibios and efiks of Akwaibom and Crossriver states in southern Nigeria. It is similar to Banga soup (niger delta) the only difference is the ingredient used in the soup preperatation.
Atama is aromatic and floral with a slightly bitter taste the fresh leaves have a more pronounced flavour than the dry leaves although both can be used for the soup preparation.
The palm fruit extract used in cooking atama soup is quite different from red palmoil used in cooking Nigerian food recipe. Palm fruit oil extracted for atama soup contains less saturated fat than palm oils.
Ingredients for preparing atama soup
1. 1½ hand full of sliced atama leaves
2. 300g of assorted meat
3. 400g palm fruits
4. 2 hand full periwinkles (un shelled)
5. 1 medium onions (chopped)
6. 2 tablespoons of crayfish
7. 3 seasoning cubes
8. Salt to taste
9. Stock fish (large head)
10. Smoked fish
11. Water leaves
Tips before preparation
- Put the palm fruit in a pot, place it on the cooker add 2 cups of water (depending on the quantity of palm fruits)
- If it is soft shifter and pour inside a mortar and pestle and pound until it is done ( when it is done It will bring out oil) then pour water and mesh it then shifter and pour the oil in a bowl and set aside.
- Boil hot water and soak the atama leaves for 3mins (you can use dry or fresh atama leaves) after that shifter and set aside
- Make sure you grind your fresh yellow pepper and crayfish separately (you can use blended yellow pepper and crayfish).
- Wash the smoked fish and stock fish properly and set aside.
- Wash the meat properly and cut into bite-able sizes
- The water leaves wash and slice it and set aside
Cut of the pointed ends of the shells of the periwinkles with the blunt side of a matchete this is also known as trimming the periwinkles. Wash them thoroughly to remove all sand, wash several times till the water runs clear.
How to prepare
- Place the meats and stock fish In a pot, add a little water as possible add your chopped onions and 2 seasoning cube, salt to taste then cover and cook till tender.
- Open and pour in the smoked fish and crayfish then pour in your palm fruit concentrate and the water leaves. Immediately add periwinkles cook for 2mins (no need of adding oil again)
- Then add pepper and 1 seasoning cube cover and leave to cook for 2-3mins, open and stir and taste, then pour your atama leaves cover and cook for about 3mins.
- Open stir and taste if it is okay. And your atama soup is ready. Enjoy!!
Atama is served with Eba, Semolina, Wheat meal, Fufu and pounded yam.
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