Atama Soup and Wheat

Step 1
Boil the banga for 15 minutes and pound using a mortar and
pestle. You are going to squeeze out the sauce the same
way we do for banga soup and black soup.
Set the palm fruit sauce aside. It should be thick and about
8 cups.
This soup does not require extra thickener, hense the
reason we use thick palm fruit sauce just like banga soup.
Step 2
Season the meat with a teaspoon of salt and two
stock/seasoning cubes. I made this soup with cow head.
Step 3
Wash and slice the atama leaves. Transfer to a mortar and
pound using a pestle. You don’t want it pount to paste.
Transfer to a bowl, and water, then wash and squueze 2-3
times. set aside.
Step 4
Wash the periwinkles severally. If you purchased them
directly from Nigerian market, you will need to cut (trim) the
pointed ends of the periwinkles using a blunt matchette.
Sometimes, if you ask, they do the trimming for you in the
market for free.
Washed trimmed periwinkles severally until the water runs
clear.

Step 5
Boil the periwinkles with just water and a pinch of salt for 10
minutes. No need covering the pot.
Wash again, set aside.
Step 6
Wash the dried fish using warm water, remove the bones. Add
to the boiling meat on heat.
Add more water and continue to cook till the meat is soft and
Let the meat/fish cook till the water is almost dried but not
burnt. You can bit the meat to see that it is soft and easy to
chew.
Step 7
Add the banga (palm fruit) sauce to the cooked meat and fish.
step 8
Let the soup boil and further thicken for another 5-8 minutes.
Allow more time if it doesn’t thicken after this time.
Step 9
Taste your soup, add pepper, salt to taste, you can also add a
seasoning cube.
Add the washed periwinkles, stir, allow 5 minutes, stir, then
add the leaves.
tir and let it simmer for 3-5 minutes and your atama soup is
ready. serve with wheat