Atama Soup
Atama soup is a very rich palm fruit soup, made of vegetables and mudu palm fruits and mostly consumed by the people from Southern Nigeria. It is the Akwa Ibom version of Banga soup.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 8 method steps from beginning to end.
- Measure and arrange all 12 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Cut a little piece of the tail end of periwinkle, then wash thoroughly and boil with a teaspoon of salt of about for about 8–10 minutes until it foams. Remove and wash thoroughly to get rid of the dirt.
- 02
Wash and boil palm fruits for about 30 minutes. Drain off water and pound for few minutes. Add palm fruits to warm water, mix thoroughly, and drain off the oily extract.
- 03
Remove unwanted bits of snails, add 2 tbsp salt, and knead to remove the slime. Use lime to wash snail thoroughly to remove the remaining slime. Season and boil snail until it’s cooked.
- 04
Cut and finely grind the atama leaves.
- 05
Pour the oily palm fruit extract in a pot, boil for about 5 minutes, add boiled snail, meat, cleaned fish, periwinkle, pepper, and maggi. Stir and allow to boil for about 10 minutes.
- 06
Add atama leaves, and let it boil for 10 minutes without stirring.
- 07
Add uyayak and salt to taste, then stir well. Allow to simmer for another 10–15 minutes.
- 08
Remove from heat, then serve with pounded yam, fufu, or boiled rice.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Psalmbusy; view original image record .
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