What it is
Atama Soup is a soup built around atama leaf, a strongly aromatic wild leaf, cooked with periwinkle, fish, meat and palm oil. Its distinctive character comes from the atama leaf's pungent flavour, which is milder than bitterleaf but similarly bracing.
Key ingredients
- atama leaf
- periwinkle
- dried fish
- meat
- palm oil
- ground crayfish
- pepper
- onions
A list of what goes in, not a recipe. Quantities and method vary by household.
How it is eaten
Atama Soup is eaten with pounded yam, fufu or garri, taken by hand and dipped into the soup, typically as a family meal among Efik households.
Cultural significance
Atama Soup is associated with the Efik people of Cross River State in particular, and is also known among neighbouring Ibibio communities. It reflects the coastal Efik tradition of cooking with wild leaves alongside seafood and is served at family meals and gatherings.
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