Atama Soup

Ingredients

• Water (4-6 cups)
• Seasoning cubes (2-3)
• Salt (to taste)
• Ugu leaves (pumpkin leaves) (1 cup, chopped)
• Uziza leaves (pepper-scented leaves) (1 cup, chopped)
• Scotch bonnet pepper (1, chopped (adjust to taste))
• Bell pepper (1, chopped)
• Onion (1 large, chopped)
• Palm oil (1 cup)
• Crayfish (1/4 cup, ground)
• Smoked fish (1 cup, flaked)
• Dried fish (1 cup, flaked)
• Stockfish (1 cup, soaked and cleaned)
• Assorted meat (beef, goat, or chicken) (2 cups, cut into pieces)
• Palm fruit extract (2 cups)

Instructions

1. In a large pot, add the assorted meat, stockfish, and dried fish. Cover with water and boil until tender, about 45 minutes. Remove the meat and fish from the pot and set aside, reserving the broth.
2. In a separate pot, heat the palm oil over medium heat. Once hot, add the chopped onion, bell pepper, and scotch bonnet pepper. Sauté for 3-4 minutes until fragrant.
3. Pour in the palm fruit extract and stir well. Allow to cook for about 10 minutes, stirring occasionally to prevent sticking.
4. Add the boiled meat and fish back into the pot along with the reserved broth. Stir to combine.
5. Pour in additional water if needed to achieve your desired soup consistency. Bring to a boil.
6. Add the crayfish, seasoning cubes, and salt to taste. Stir well to combine all the flavors.
7. Reduce the heat and let the soup simmer for 30 minutes, allowing the flavors to meld.
8. Finally, add the chopped uziza and ugu leaves, cooking for an additional 5 minutes until the greens are tender.
9. Taste the soup and adjust seasoning if necessary. Serve hot with rice or yam.