Recipe of the Day, Week No. 69: (Atama Soup)”

Hi guys... I am so excited to participate in this wonderful contest. In today's post it will about Recipe Of The Day that is organized by @mvchaci. I made a wonderful delicacy I learnt from my mother when I was 18 year old, I was craving for it since there's was nobody in the house to cook and I gave it a try and I gave my best.

Atama Soup is what I made for this contest.
Atama Soup is a delicious Nigerian dish from the Efik and Ibibio people. It's a soup made with Atama leaves, waterleaf, and a variety of meats and spices. Atama Soup is a popular choice for special occasions and also taken as lunch.

Contest Question

Recipe of the Day

It's very easy to participate; you can enjoy a rich menu every day that includes a variety of recipes for breakfast, lunch, snacks, and dinner. You just have to choose one of these sweet or savory meals that you enjoy during the day and describe the recipe, indicating the ingredients to use and the step-by-step instructions, supported by beautiful photographs (remember that they must be your own images).

Let's get started on how I cooked it.

Ingredients

Atama leaves (Dry)	Waterleaf
Crayfish	Pepper (Dry)
Onions	Goat Meat
Kpomo Meat(Cow Skin)	Periwrinkle
Red Oil	Seasoning Cube (Maggi)

Preparation Stage

I started with the washing of periwinkle, I shake the periwinkles with salt and water in a covered container to remove hidden dirts and kept in a plate.
Some people will say that fresh atama leave is bitter if you don't do they needful before using that's putting it in a container filled with hot water and ½ table spoon of salt so as to reduce the bitterness in it, but I learnt the way of using the dried one. This dried one was freshly cut, shredded and then kept in a tray under a hot sun to make it very dried-secret about Atama Soup.

I added warm water to a container, containing the dried atama leaves washed it and then squeeze the water out from the leaves and transferring it to another plate. Moving over to the goat and cow meat making sure it was well washed. After that was done, I placed my pot in the gas cooker, setting it on. I put the periwinkle in the pot, added one glass cup of water, boil it for a few minutes in salted water to further clean them and remove any bitterness. I used another pot to cook the already wash goat and cow meat to soften it, added some sliced onions and peppers to have a good taste. While the meat was cooking I rushed over to wash my waterleaf five times and sieve it to be comfortable while cutting.

After fifteen minutes, I took off the meat from the gas because it was tender and soft. I then went back to cutting the waterleaf and later paid attention to the pounding of crayfish and some fresh pepper. I boil my water to about forty minutes, added three cups of garri to a container. I started adding the boiled water to garri, stir it continuously to avoid lumps until the garri absorbs the water and swells so as not to have a delay when my soup is ready.

Cooking Time

After all the ingredients was ready, I put back my pot, a pot that will contain the soup. I turn in my already cooked meat, poured in the periwinkle and added two glasses of water, allowed it for about two minutes. I started by adding the well shredded waterleaf and waited for like two minutes to steam , add the main thing which is the Atama leaves for few seconds and add all ingredients which is the pounded crayfish, four seasoning cubes of maggi(ONGA), one tablespoon of fresh pepper and stir it for some seconds and lastly added my palmoil and gave it a good stir. I served with both fufu and garri

Me with the food	Served with paper

I will love to invite my friends @us-andrew, @imohmitch, @samuelbrilliant to try out this recipe and participate in this challenge.

Thank you for going through my blog

Cc:@mvchaci