Ad blocker interference detected!
Wikia is a free-to-use site that makes money from advertising. We have a modified experience for viewers using ad blockers
Wikia is not accessible if you’ve made further modifications. Remove the custom ad blocker rule(s) and the page will load as expected.
This rich-palm nut soup is highly spiced and flavoured with aromatic atama leaves. Atama is a spicy, aromatic leaf that can be used dried or fresh; the dried leaves are a lot more pungent in flavour. It serves 4-6.
- 1 kg / 2 lb assorted meats (beef oxtail, tripe, ponmo, bokoto and bushmeat)
- 450 g / 1 lb stockfish (pre-soaked)
- 1 medium dried fish (washed and flaked)
- 225 g / 8 oz atama leaves (washed and shredded)
- 225 g / 8 oz periwinkles (topped and tailed)
- 225 g / 8 oz ground chillies
- 225 g / 8 oz ground crayfish
- 1 liter / 2 pints palmnut concentrate
- salt to taste
- Wash the meat thoroughly and place in a large pot. Season with salt and ground chillies. Add some stock and cook for 30 minutes.
- Meanwhile, wash the oil-palm and cook until soft to make the concentrate.
- Add the washed smoked fish and stockfish to the pot of boiling meats and cook for 10 minutes.
- Add the palm oil concentrate and atama leaves, bring to the boil and cook till slightly reduced and soup coats the back of a spoon.
- Stir in the crayfish and periwinkles, cook for 15 minutes until well blended, check seasoning and serve with pounded yam.