how to cook atama soup with waterleaf

Abak Atama Soup is a delicious soup popular amongst the Ibibios of Akwa Ibom State in Southern Nigeria. Its name is derived from the two dominant ingredients: Palm Fruit Concentrate (Abak) and Atama Leaves. Add the palm oil, stir all together. Let the pot cook for another 10 minutes. It has amazing flavor, nice aroma, and can be made of different vegetables, waterleaf, and even extract from palm fruit. When it boils, the oil you need to cook will rise to the top. INGREDIENTS: Meat – Beef, Chicken, or Goatmeat (1Kilo, parboiled and chopped) Fish – Mackerel, Kote (1Kilo, fresh or smoked, parboiled, chopped) Its name is derived from the two dominant ingredients The palm fruit extract used in cooking Abak Atama Soup is quite different from the red palm oil used in cooking Nigerian food recipes. In Nigeria , its called the afang soup eaten by the Ibibio and Efik people of Nigeria. Place the periwinkles in a pot, cover with water and boil with a pinch of salt for about 10 minutes, drain off the water, and set the periwinkles aside. Add the remaining seasoning cubes, and pepper and pinch of salt;allow the content tosimmer for 5 minutes on a medium heat. Cook for about 5 minutes, add Atama and cook for a further 5 minutes and take off the heat. You can repeat the 3rd step again and again until you’ve gotten all the extract. The soup simmering gently. 2, Add 1 cup of water and bring to boil 3, Add palm oil , taste and correct seasoning and cook for about 3 minutes Step 5: Add the smoked fish , stock fish, ground crayfish, shrimp and Uyayak. Pumpkin and waterleaf can be combined to prepare a delicious pot of soup known locally as Edikang Ikong as it originated from 1 cup of palm oil; Nigerian vegetable soup prepared with ugu and water leaves is the authentic way to prepare this classic nigerian soup recipe.afang soup. Wash your waterleaf and put it in a sieve. Wash the atama leaves thoroughly and cut them into thin slices. Transfer the meat into a pot and add the chopped onions, Maggi or Knorr cubes, salt and pepper to taste. Blend your pepper with onions. Cover it with water and … How to make vegetable soup using ugu and water leaf. Let the meat boil in its own juice for 5 minutes, then add a little water and leave to boil until tender and set aside for later use. In this Nigerian Tasty Foods, our interest is in pumpkin and waterleaf. 1a. Step 3. Ugu and waterleaf soup (very easy method). Put your pot on fire and add vegetable oil to it. You will learn how to make nigerian vegetable soup. Wash and slice the atama leaves. Season the meat with a teaspoon of salt and two stock/seasoning cubes. Ugu and waterleaf soup is a power-packed soup with a lot of vitamins, minerals, and fibre. 2. Palm Oil is pure oil extracted from the palm fruit pulp at high temperatures while the palm fruit extract used for the Abak Atama Soup is extracted at a very low temperatures and is a mixture of oil and water. Palm fruit oil extracted for Abak Atama Soup contains less saturated fat than palm oils. Get your waterleaf and cut (make sure you remove the flower on it). Add as little water as possible, add the onion (diced) and the stock cubes then cover and cook till tender. 12. While boiling the periwinkles, do not cover the pot else it boils over. Place the pieces of beef or goat meat, pieces of ponmo and stock fish in a pot. ... Add washed dry fish and waterleaf, stir and allow to boil for 3 minutes. If using shelled periwinkles, add with Atama leaves. If you are cooking afang soup in the traditional way of the; Akwa Ibom and Cross River people, then grinding or blending the leaves is not acceptable. The afang leaves should be pounded with mortar and should be the last thing to go into the pot. Transfer to a bowl, and water, then wash and squueze 2-3 times. Recipe for 5 servings • 3 cups of ground melon (egusi)• 1 kilogramme of cow leg (bokoto)• 1 large onion (crushed) • 2 cooking spoons of palm oil • 1 small … If you would like to learn how to prepare It's convenient to buy already sliced leaves. Gently add the Beef and assorted meat (Including the stock "Meat water"). Waterleaf vegetable soup a simple but tasty Soup ma grandma used to cook back then. drain and squeeze out as much water as you can. Step 4. Step 2. Add the spices, salt and water to the meat and bring it to a boi. Transfer to a mortar and pound using a pestle. Add more water and cook till almost soft, add the snails,cow skin and smoked fish, prawns and ground crayfish and cook till all meats are soft. Directions 1. Boil the extra in a pot for it to boil. Notes. Set your gas or stove to medium heat and add your palm oil, crayfish, 2 seasoning cubes, pepper, and salt to taste. set aside. Wash it and place into a pot. Boil meat and stock-fish together with 1 stock cube, chopped onions and salt to taste. Chowhub Nigerian food Blog for Nigeria Recipes & Healthy Food Tips You can have Waterleaf and bitterleaf vegetable soup using 12 ingredients and 10 steps. A good number of Nigerian soups contain vegetables. Step 1. Now take your palm fruit. Abak Atama soup is a dish popular amongst the Ibibios in Akwa Ibom. Check for salt and add a little more if not enough. Step 3. See great recipes for Egusi and bitterleaf soup, Bitterleaf soup too! Transfer the pounded nuts into a bowl of hot water, squeeze them, and remove the extra using a seize. It is known as Miyan Gushi in Hausa, Efo in Yoruba, and Ofe Egusi in the Igbo language. Cooking Directions. Add a seasoning cube, ground pepper, snails and salt to taste, allow cooking for 3-5 minutes. You don’t want it pount to paste. Put the beef in two cups of water with half the onions, one cube of maggi, some salt and one teaspoon of pepper. Remove from heat and allow to soak. Place the pieces of beef or goat meat, pieces of ponmo and stock fish in a pot. Add as little water as possible, add the onion (diced) and the stock cubes then cover and cook till tender. Add the deboned dry fish and/or smoked fish when almost done. Step 6: By now the soup should be thick. In a large saucepan, add palm oil to cover the base. Add the Aidan fruit (uyayak), onions and crayfish; leave the content to boil for 15 minutes. Add the deboned dry fish and/or smoked fish when almost done. Serve with swallow, white rice or Ayan Ekpang. On a low-medium heat in a large stock pot, braise the goat meat with the one of the onions, scotch bonnet peppers, 1 tsp bullion, and 1 tsp salt for 30 minutes or until the meat is tender. How to Make Afang Soup: Slice the onions and scotch bonnet peppers and set them aside. 2. Stir and leave to cook with the pot covered for 25-30mins. Wash and cut the meat into bite-size pieces. Boil 3 cups of water, and then pour in the dry, cut Okazi leaves. For dry Atama leaves, soak in water until it softens a bit. Stir the soup thoroughly, then add your bitter leaves and continue to stir. Atama soup and eba instructions. b. Slice the atama leaves finely or … 3. I made this soup with cow head. how to cook atama soup with waterleaf - MUNITUMAN Waterleaf is a Yoruba vegetable soup with Abeokuta (Ogun state) origin. After waterleaf has been added to the content, it looks like the above. Soak the dried fish in hot water for four hours.

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