ATAMA RECIPE

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Meat (cowtail or any beef of choice)

Dry fish

Tribe (towel & roundabout)

Cow skin (kpomo or kanda)

Stockfish head or body

1 cup of Periwinkle in shell

2 small bunch of Atama leaves

Palm fruit

3 tablespoons of ground crayfish

Uyayak (local spice)

Knorr & Maggi cube

2 litres of Water (for extraction of the oily liquid)

Onions

Salt to taste.

Pepper

Wash periwinkles thoroughly. Then Wash and boil the palm fruits for about 30
minutes. Strain off the water and pound the palm fruit until the pulp/fibre separates from
the nuts.

Boil some clean water and add to the pounded palm fruit and mix thoroughly to
separate the oily extract from the rest of the pulp, then strain off the oily extract.

Wash, cut up and season your meat and steam, Then add about 1 cups of water and
the stockfish head and continue boiling for about 20 minutes till the meat is almost
cooked, and remove from heat.

Cut the Atama leaves into very fine pieces. Pound them for about 10 minutes till the
leaves are finely pounded put it in a basin and wash, changing d water till d bitterness and
slowness is reduced. Then place the oily extract on the burner and allow to boil to remove
all moisture.

Add cooked meat and stock, periwinkle, crayfish, pepper, maggi, onions and Uyayak.

Then add d dry fish, Stir and allow to boil for about 10 minutes. Add the atama leaves and
boil. Stir and add salt to taste.

Allow to simmer for another 15 ?10 minutes or until slightly thick. Remove from heat
and serve with pounded yam, garri or cassava fufu.

 

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