Welcome back to Tiger Kitchen. Today, we'll be whipping up some delicious; Atama soup. This dish has its roots in the traditions of the Efik people from Cross River State and the Urhobo people from Delta in the South-South region of Nigeria. Known for its richness, this soup is a staple in Efik food culture. You won't be disappointed with the outcome of this flavourful dish. Let's get started without delay.
INGREDIENTS
Atama Leaves
500g of Palm Fruit
3 milk cups unshelled periwinkles
1kg Meat
Larsor Beef Seasoning
Larsor Fish Seasoning
200g Dried fish
½ milk cup of crayfish
5 scotch bonnet peppers
Salt to taste
Preparation:
Step 1: Clean and cut the atama leaves. Place them in a mortar and crush gently with a pestle, ensuring not to turn them into a paste. Move the crushed leaves to a bowl, add water, and wash them several times. Then, set them aside.
Step2: Boil the palm fruit for about 25 minutes, then crush it and extract the sauce following the same process as banga soup. Set the palm fruit sauce aside.
Step 3: You might need to trim the printed ends of the periwinkle with a blunt machete if bought from a local market. Then wash the trimmed periwinkles thoroughly until the water runs clear. Put them in a pot add enough water, boil for 12 minutes. Set aside.
Step 4: Season the meat using salt and Larsor Beef Seasoning. Cook the meat.
Step 5: While the meat is still cooking, wash the dried fish using warm water, and debone them. Add to the boiling meat on heat and continue to cook till the meat/fish is soft.
Step 6: Incorporate the palm fruit sauce into the cooked meat and fish.
Step 7: Add the pre-cooked periwinkles, crayfish, Larsor Fish Seasoning, pepper, Atama leaves, and salt to taste. Stir delicately and let it simmer for 5 minutes.
Then the Atama Soup is ready. You can serve with eba, semo or fufu. Enjoy!
Atama Soup is sure to delight the taste buds of anyone who tries it. Tell us if you’ll be trying it in the comments.
Thank you for stopping by.
