Main

Atama Soup

Name: Atama Soup
Total time: 1h 15m
Yield: 6 servings
Cuisine: Nigeria
Ingredients: 1 L palm fruit concentrate (banga); 400g goat or beef; 200g stockfish; 200g smoked fish; 200g periwinkles; 2 tbsp dried atama leaf, crushed; 2 tbsp crayfish; 2 scotch bonnets; 1 tsp uyayak (aidan fruit); Salt, seasoning

Efik-Ibibio banga-style soup perfumed with dried atama leaf — palm-fruit rich with periwinkles and bushmeat.

1h 15m 6 servings Medium

Ingredients

• 1 L palm fruit concentrate (banga)
• 400g goat or beef
• 200g stockfish
• 200g smoked fish
• 200g periwinkles
• 2 tbsp dried atama leaf, crushed
• 2 tbsp crayfish
• 2 scotch bonnets
• 1 tsp uyayak (aidan fruit)
• Salt, seasoning

Method

Step 1 of 520%

Boil meats with seasoning until tender.

Swipe left/right to change step

1
Boil meats with seasoning until tender.
2
Bring banga to a boil and simmer 20 min until oil rises.
3
Add stockfish, smoked fish, periwinkles, crayfish, chili and uyayak.
4
Simmer 10 min; stir in atama leaf and cook 5 min more.
5
Serve with pounded yam or starch.