Without fail making ultimate Atama soup and eba easy, bouncy, practical. Atama soup and eba Itohs Vera. Atama leaf Water Pepper Salt cubes Seasoning Palm oil Stock fish Perewinkle Kpomo Dry fish Crayfish Garri Goat meat. Its name is derived from the two dominant ingredients: Palm Fruit Concentrate (Abak) and Atama Leaves.. Attiéké is a side dish made from cassava that is. Add your crayfish pieces, stock fish and any other elements you wish to add to the soup at this point.
Taste for seasoning and adjust if necessary.
Stir the soup well, cover the lid and allow the soup to cook for about twenty minutes.
Stir and taste the soup; if need be, adjust the taste.
Good Evening every body, at this time you get present recipe Atama soup and eba with 13 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 8 stages of easy cooking Atama soup and eba.
Ingredients all Atama soup and eba
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Needed : Atama.
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Prepare leaf : Water.
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Needed : Pepper.
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Needed : Salt.
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Needed cubes : Seasoning.
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Needed : Palm oil.
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Prepare : Stock fish.
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Prepare : Perewinkle.
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Needed : Kpomo.
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Needed : Dry fish.
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Prepare : Crayfish.
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Needed : Garri.
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Prepare : Goat meat.
Remove the atama leaves from water and stir it into your soup.
Allow it to simmer for about two minutes.
Turn off the heat and serve hot with eba, semo or pounded yam.
This is why soups are very essential to Nigerian food recipes.
If all ingredients Atama soup and eba it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Stages Cooking Atama soup and eba
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Wash and boil ur meat adding seasoning, stock fish and salt.
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Wash and slice waterleaf and Atama leaves.
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Into the meat, add palm oil, pepper, crayfish, seasoning and salt to taste and stir.
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Sprinkle cut perewinkle into the pot and allow to boil for 5mins.
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Add washed dry fish and waterleaf, stir and allow to boil for 3 minutes.
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Add Atama leaf, stir and allow to boil for 3 minutes.
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Boil your water and in a bowl, turn the water inside and put your desired quantity of garri inside and turn..
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Aha!, Your meal is ready.
All Nigerian soups can be served with Eba (Garri), Agidi, Amala, Semolina, Tuwo Shinkafa, Pounded Yam and other Nigerian Fufu Recipes.
Most Nigerian soups are low carb because they are mostly prepared with vegetables, meat and fish.
This is a delicacy from Akwa-Ibom state in Nigeria.
It is made from palm fruit juice (akwu/banga) and atama leaves, and it can be eaten with any swallow of your choice eg Eba, Fufu or Rice.
Banga soup is native to the Deltans but also loved and enjoyed by edo people and other niger delta states.
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