Atama soup (Abak Atama) is a palm nut juice-based soup. It is local to the Ibibios and Efiks of Akwa-Ibom and Cross River States of South-south Nigeria. It is similar to Ofe Akwu (Igbo) and Banga soup (Niger Delta) the only difference is the herbs used in the different dishes. My first encounter with Atama was in Uyo, Akwa Ibom state where it is called Abak Atama, meaning soup made with Atama (palm fruit). They load Atama with all manner of seafood.

Atama is aromatic and floral with a slightly bitter taste. The fresh leaves have a more pronounced flavour than the dry although both can be used for the soup. Atama can be bought dry, especially for people living outside Nigeria (Diaspora). It is also called Beletietien, the dry leaves used in Banga soup.

To process Atama leaves, you will have to slice them very thinly, wash and pound in a mortar, dry mill of your blender or a food processor. Slicing the leaves thinly requires good knife handling skills, fortunately, the Atama leaf sellers usually do the slicing. You can also have it processed in the market so you won’t need to pound or grind it.

Atama leaf is not common outside the Niger Delta region of Nigeria unlike Afang (Okazi or ukazi) used in making Afang soup. My Rennaisance man can eat Atama soup and Editan soup, another Niger delta favourite, back to back for days especially when made with periwinkles still in their shell and snails.

The Palm-nut juice (Palm-nut extract)

When buying palm nuts, the agric. (a hybrid), the native called osukwu, which is sweet and flavoursome, akwu ojukwu etc they should be yellow and fresh at the end where the seed separates from the bunch. If that end has darkened considerably and the flesh at that end is discoloured, it is no longer fresh. Palm-nut in that condition will produce palm nut extract that sticks to the roof of the mouth, you definitely don’t want that. The flavour of the palm nut extract impacts considerably on the soup.
you can use canned palm nut juice.
Don’t use too much water when extracting the juicing. Atama soup is made without a thickener, so it is the extract that thickens enough to get the right consistency.

There are other ingredients that can be added to your Abak Atama e.g waterleaf, Egusi etc. Mackerel fish tastes great in the soup.

To Prepare Atama Soup, Abak Atama

Palm nut juice, boiled* or canned palmnut extract
3 cups shredded Atama leaves
Beef
Ponmo (cow skin)
Stockfish
1 wing Uyayak
1 cup Periwinkle (with shell)
Dryfish
Dry pepper
Fresh pepper (scotch bonnet)
6 tablespoons Crayfish
3 Seasoning cubes

*Click to see how to extract palm nut juice.

Wash and pound Atama leaves using a mortar and pestle, the dry mill of your blender or food processor, set aside.

Using a big knife cut off the tails of the periwinkle (or use a plier). Wash in several changes of water until the water is clear.

Wash the meat and Ponmo, place in a pot, and season with salt and seasoning cube. Add a little water and place over medium heat.

Cook until the meat and ponmo have softened.

Rinse and add stockfish. Cook until meat is tender.

Soak dry fish in boiling hot water for 1 minute, drain and rinse well with cold water.

Pour the palm nut extract into the meat.

Add uyayak and Periwinkle, bring to a boil.

Add dry fish, pepper, crayfish and seasoning cubes.

Stir well and taste, add salt.

Cook for about 5 minutes, add Atama and cook for a further 5 minutes and take off the heat.

Serve with swallow, white rice or Ayan Ekpang.

Notes

For dry Atama leaves, soak in water until it softens a bit. Drain and squeeze out as much water as you can.
If using shelled periwinkles, add with Atama leaves.
If using frozen fish or fresh fish (depending on the size), season and set aside then add after adding Atama leaves.
When using large fresh fish cuts, steam seasoned fish for 3-5 minutes before adding to the soup.
Do not add too much water when extracting palm nut juice so that your soup will not be watery. Bear in mind also that the soup thickens further as it cools down.
Fresh or dry prawns, shrimps, periwinkles, snails etc. are all delicious in Atama soup.

If you enjoyed my Atama Soup, you will also enjoy my Editan soup, Ofe Akwu, Palm-nut soup, Banga Soup and Palm-nut stew (Stew Akwu).