Atama or Banga Soup is a beloved Nigerian dish, especially popular among the Urhobo, Itsekiri, and Ibibio/Efik people of the Niger Delta region. The soup is made primarily from palm fruit extract (banga), which gives it its rich, deep flavor, and is often served with pounded yam, eba, or starch. What makes Atama soup unique is the addition of Atama leaves, which add an earthy, aromatic quality to the dish.
Here’s how to make a delicious pot of Atama or Banga Soup!
Ingredients:
- 1 kg fresh palm fruit (banga) or 1 can of palm fruit concentrate
- 500g assorted meats (beef, goat meat, or tripe)
- 300g stockfish (pre-soaked)
- 300g smoked or dried fish
- 200g periwinkle (optional, but traditional)
- 2 tablespoons ground crayfish
- 2 tablespoons ground pepper (ata rodo or scotch bonnet)
- 1 tablespoon ground banga spice mix (sold in Nigerian markets)
- 1 tablespoon iru (locust beans, optional)
- 1 handful atama leaves (or substitute with bitterleaf, though this alters the flavor)
- Seasoning cubes (Maggi or Knorr) – to taste
- Salt – to taste
Method:
Step 1: Prepare the Palm Fruit Extract
- Cook the Palm Fruit: If using fresh palm fruits, boil them in water for about 20-30 minutes until soft. Once cooked, pound the fruit gently in a mortar to extract the juice. Pour warm water over the pounded fruit and strain to collect the palm fruit juice. This rich, thick extract will serve as the base for your soup. Set it aside.
- If using canned palm fruit concentrate, skip this step and dilute the concentrate with a bit of water to achieve a soupy consistency.
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Step 2: Cook the Meat and Stockfish
- Boil the Meat: In a large pot, boil your assorted meats with salt, seasoning cubes, and a little chopped onion. Add the stockfish to the pot as well, allowing everything to cook until tender.
Step 3: Combine the Palm Fruit Extract and Meat
- Add Palm Fruit Extract: Once the meats are cooked, pour the strained palm fruit extract (or the diluted concentrate) into the pot with the meat and stockfish. Allow it to boil for about 10 minutes so that the oil starts to float to the top, and the soup thickens slightly.
Step 4: Add Fish, Periwinkle, and Spices
- Add the Dried Fish: Break the smoked or dried fish into large chunks and add it to the soup along with the periwinkle (if using). Stir gently to avoid breaking the fish.
- Spice it Up: Add the ground pepper, crayfish, banga spice mix, and iru (locust beans) if using. Adjust the seasoning with salt and seasoning cubes to your taste. Let everything simmer together for another 10-15 minutes to allow the flavors to meld.
Step 5: Incorporate the Atama Leaves
- Add Atama Leaves: Finally, add the chopped Atama leaves. Stir them into the soup and let it cook for an additional 5-10 minutes. The leaves will add a slightly bitter, aromatic note to balance the richness of the palm fruit extract. If you’re using bitterleaf as a substitute, you’ll need to add it sparingly and ensure it’s well-washed to remove excess bitterness.
Step 6: Serve
- Serve: Your Atama/Banga Soup is ready! Serve it hot with pounded yam, starch, eba, or fufu.
Read: Cow intestine meat soup in Ghana Recipe
Tips:
- Banga Spice: This is a special spice blend made from ingredients like oburunbebe stick, beletete, and other local herbs. You can find it in Nigerian markets or African stores.
- Atama Leaves: These are key to the dish, especially if making Atama soup. If unavailable, you can use bitterleaf, though the flavor will be different.
- Periwinkle: If using periwinkle, ensure they are properly cleaned. It’s a traditional addition to Atama/Banga Soup that adds a delightful texture.
Enjoy the rich, hearty flavors of Atama/Banga Soup, a true representation of Nigeria’s culinary heritage!