Ingredients for Atama Vegetable Soup
- 1/2 Kilo beef
- 4 Pomo
- 1 medium size smoked Mackerel Fish
- Head I medium stockfish
- 2 Cups shelled periwinkles (cut and washed properly
- 5 yellow pepper ( grounded
- 1/2 cup Crayfish (grounded)
- Fresh Atama leaves sliced,and pounded finely
- Small bowl of Water leaves. Picked, washed and sliced
- 3 cooking spoon full of palm oil
- 3 seasoning cubes
- Salt / ¹ ½ teaspoon Black pepper for that extra spiciness
Cooking Instructions for making Atama Vegetable Soup
Wash your meat, pomo, season well with any of your meat spices and cook till tender. Add the Stockfish head and cook till tender.
Make sure, you dont allow the meat stock to dry out.
Add the water leaves into the pot of cooked meat, pour in the palm oil, and shelled periwinkles and stir very well..
Allow to cook for about 3mins
Add the smoked fish, shred it and also add the Atama, leaves yellow pepper and seasoning cubes, if too thick,you can just drizzle some water over the content and stir properly.
Allow to simmer on moderate heat.
Taste for salt, add the black pepper and lastly just the way my GramdMa always makes it, add the crayfish last, shake the pot and stir gently and viola you Atama soup is ready.
Something to note about this soup, is that Atama leaves are soft and not hard like Affang leaves, so it won’t cook as long as Afang leaves.
Also because of it’s richness in green colour, dont pour in too much palm oil, to avoid the soup becoming too oily.
And be careful with the salt and seasoning cubes, especially cos the crayfish and smoked fish really gives this soup a well balanced taste.
Leave a Reply