Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a Easy dish, atama (banga) soup. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Abak Atama Soup is a delicious soup popular amongst the Ibibios of Akwa Ibom State in Southern How to Cook Banga Soup/Stew [Video] This video is very similar to how to cook Abak Atama Soup. Atama soup is a vegetable and palm nut soup that originates from the Efik People of Cross River State in South South Nigeria. It is popularly known amongst the Cross River and Akwa Ibom People of Nigeria.

Atama (Banga) Soup is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Atama (Banga) Soup is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few components. You can cook atama (banga) soup using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Atama (Banga) Soup:

1. Prepare leaves Atama
2. Prepare Banga (palm fruit)
3. Get Uyayak
4. Take leaves Small water
5. Take Small Equsi (optional)
6. Get Meat
7. Make ready Stockfish head, ear n body
8. Make ready Dry fish
9. Take Crayfish
10. Make ready Maggi
11. Prepare Pepper

Atama Soup is a delicious palm nut soup, native to the Efiks/Ibibio people of southern Nigeria. This traditional Nigerian soup is very similar to Banga soup; the major difference is the Atama leaves. Abak Atama Soup is a delicious soup popular amongst the Ibibios of Akwa Ibom State in The base palm fruit concentrate used in preparing Abak Atama makes it similar to the Banga soup of the Niger..abak-atama-soup-palm-fruit-soup-.html Atama soup is another delicious aromatic palm fruit soup prepared with a green vegetable called atama leaf; It is another form of banga soup. How to cook Banga soup the Delta way.

Instructions to make Atama (Banga) Soup:

1. First pick ur Atama leaves, wash n slice it n keep.
2. Boil ur Banga (palm fruit) to soft n pound it with mortar. Boil hot water n pour on it, filter it clean n keep
3. Pick ur water leaves, wash clean n cut it n keep
4. Boil ur meat n stockfish head n keep. Wash ur dry fish, stockfish body n keep. Pound or blend ur pepper, crayfish n keep. Also wash ur uyayak well.
5. Put pot on the fire, pour ur filtered Banga into the pot, add d small water leaves, put uyayak, put the stockfish head n cover the pot to boil for some times.
6. Then add ur stockfish body or ear, dry fish, crayfish, pepper, maggi, cover it few minutes n add ur wash atama leaves into it, add ur, cover it for some minutes, open n stir, taste it to see if everything is OK, then add ur small equsi to thicken it a bit, like I said, its optional. Cover it like 3minutes. Open it n stir n bring it down.
7. Serve with either pounded yam, EBA, semi or starch.

Banga soup is an extremely popular southern Nigeria soup made with Palm nut extract. There's also the Efik version called Abak Atama. Banga is one of the most delicious soups I have ever tasted. it has the savoriness of Gbegiri but it's in a class of it own. The soup is widely enjoyed all over Africa and it's. Banga Soup is quite popular in the Niger Delta, the South East and South-South parts of Nigeria.

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