Atama soup is also a common delicacy among the Akwa-Ibom State. It is a rich-palm nut soup made with the aromatic atama leaves. Enjoy!
Ingredients
* 8 medium pieces of beef
* 1 medium size of smoked fish
* 10 medium pieces of cow skin
* 1 medium head of stockfish head
* 1 cup of periwinkle in shell (optional)
* 1 small bunch of Atama leaves
* 1 tablespoon of dry pepper
* 1 medium mudu palm fruit
* 3 tablespoons of grounded crayfish
* 1 small piece of local spice
* 2 cube of maggi
* 2 ½ litres of water (for extraction of oily liquid)
* Salt to taste
Preparation
1. Cut a little piece of the tail end of the periwinkle, remove the intestine, then wash thoroughly to remove all the mud.
2. Wash and boil the palm fruits for about 30 minutes, strain off the water and pound till the fibres come off the nuts.
3. Heat the water to be just warm, add to the pounded palm fruit and mix thoroughly, then strain off the oily extract.
4. Wash and season your beef with salt, a cube of maggi and a little pepper then steam for about 10 minutes on low heat.
5. Add about 2 cups of water, stockfish head and continue boiling for about 10 minutes till the meat is almost cooked, and remove from heat.
6. Shred the Atama leaves very fine then pound for about 10 minutes till the leaves are finely pounded.
7. Place the oil extract on the burner and allow to boil for about 5 minutes.
8. Add the cooked meat, washed smoked fish, meat stock, perinwinkle, crayfish, pepper, the remaining cube of maggi and local spice
9. Stir and allow to boil for about 10 minutes. Add the Atama leaves and allow to boil without stiring for another 10 minutes.
10. Stir and add salt to taste. Allow to simmer for another 10-15 minutes or until slightly thickened.
11. Remove from heat and serve with pounded yam, eba, cassava fufu or boiled white rice.
Ingredients
* 8 medium pieces of beef
* 1 medium size of smoked fish
* 10 medium pieces of cow skin
* 1 medium head of stockfish head
* 1 cup of periwinkle in shell (optional)
* 1 small bunch of Atama leaves
* 1 tablespoon of dry pepper
* 1 medium mudu palm fruit
* 3 tablespoons of grounded crayfish
* 1 small piece of local spice
* 2 cube of maggi
* 2 ½ litres of water (for extraction of oily liquid)
* Salt to taste
Preparation
1. Cut a little piece of the tail end of the periwinkle, remove the intestine, then wash thoroughly to remove all the mud.
2. Wash and boil the palm fruits for about 30 minutes, strain off the water and pound till the fibres come off the nuts.
3. Heat the water to be just warm, add to the pounded palm fruit and mix thoroughly, then strain off the oily extract.
4. Wash and season your beef with salt, a cube of maggi and a little pepper then steam for about 10 minutes on low heat.
5. Add about 2 cups of water, stockfish head and continue boiling for about 10 minutes till the meat is almost cooked, and remove from heat.
6. Shred the Atama leaves very fine then pound for about 10 minutes till the leaves are finely pounded.
7. Place the oil extract on the burner and allow to boil for about 5 minutes.
8. Add the cooked meat, washed smoked fish, meat stock, perinwinkle, crayfish, pepper, the remaining cube of maggi and local spice
9. Stir and allow to boil for about 10 minutes. Add the Atama leaves and allow to boil without stiring for another 10 minutes.
10. Stir and add salt to taste. Allow to simmer for another 10-15 minutes or until slightly thickened.
11. Remove from heat and serve with pounded yam, eba, cassava fufu or boiled white rice.
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