Cooking 101: How To Prepare Atama Soup

By on August 2, 2014


- 1kg Beef
- 1 medium Smoked fish
- 10 pieces kpomo (Cow skin)
- 1 medium Stockfish head
- 1 cup Perewinkle in shell
- 1 bunch Atama leaves
- 2-3Kg Palm fruit (or 1 tin of banga concentrate from African Stores)
- 2 Cookingspoon ground crayfish
- 1 small piece Uyayak (local spice)
- 4 Maggi cubes
- Water
- Salt to taste.


What you do
Cut a little piece of the tail end of the perewinkle remove the intestine, then wash thoroughly to remove all the mud.

Wash and boil the palm fruits for about 30 minutes or until the nut is soft. Strain off the water and pound till the fibres come off the nuts. Heat the water to be just warm, add to the pounded palm fruit and mix thoroughly then strain off the oily extract.

Wash and season your meat with salt, Maggi Cube and small pepper then steam for about 5 minutes on low heat. Add about 1½ cups of water, stockfish head and continue boiling for about 20 minutes till the meat is almost cooked, and remove from heat.

Cut the Atama leaves into very thin strips then pound for about 10 minutes till the leaves are finely pounded.

Place the oily extract on the burner and allow to boil for about 5 minutes. Add cooked meat,and washed smoked fish, meat stock, perewinkle, crayfish, pepper and Maggi Crayfish and Uyayak. Stir and allow to boil for about 10 minutes.

Add the atama leaves and allow to boil without stirring for another 10 minutes.Stir, and add salt to taste.

Allow to simmer for another 15 –10 minutes or until slightly thick.

Remove from heat and serve with pounded yam or cassava fufu or boiled white rice