Atama Soup is a delicious, traditional Nigerian soup made from Atama leaves and Waterleaf. Here is a step-by-step guide on how to prepare it:
- 1 bunch Atama leaves
- 1 bunch Waterleaf
- 1.5 kg assorted meats (goat meat, cow tripe, dried/smoked fish)
- 2 cups palm fruits or 1 cup palm fruit concentrate
- 2 tablespoons crayfish
- 2 habanero peppers or to taste
- 1 large onion
- 2 stock cubes
- Salt to taste
- First, start by washing the meats thoroughly and place them in a large pot. Add the sliced onions, seasoning cubes, and salt to taste. Add some water and start cooking. If you are using dried fish, wash and add it to the pot of meat.
- While the meat is cooking, rinse the Atama and Waterleaf thoroughly in cold water to get rid of sand and dirt. Then, chop the leaves and set aside.
- If you’re using fresh palm fruits, cook until tender, then pound in a mortar to extract the juice. You can then sieve out the juice and set aside. If you’re using a palm fruit concentrate, mix with some warm water to loosen it up.
- Once the meat is well-cooked, remove the pieces and set them aside, leaving the stock in the pot.
- Add the palm fruit juice or concentrate to the meat stock, and bring to a boil.
- Add the chopped Atama leaves to the pot. Allow to cook for 10 minutes.
- Now, add the Waterleaf, crayfish, and peppers. Stir, cover the pot, and let it cook for another 10 minutes.
- After 10 minutes, add the cooked meat and adjust the seasoning if needed. Allow the soup to simmer for another 5 minutes.
- Your Atama Soup with Waterleaf is ready. It can be served with any swallow of your choice such as Fufu, Pounded Yam, Eba, or Semolina.
Enjoy your meal!
Note: This recipe is quite flexible. Some people might prefer to add other ingredients like periwinkles, or use a different combination of meats, or adjust the quantities to taste.