Come with me as I show you how to cook my native soup

Atama soup, is one of the native soup in my state but I think some other states in Nigeria knows about the leaves, the leaves is a delicious and nutritious leaves while cooking with it. In my side you can use palm fruit, okra and water leaves while making soup with it, but my own for this particular time I decided to use water leaves to cook it. Water leaves, also known as malabar spinach, and they are a popular leafy green which adds a great taste to soups. In this post, I will show you through the step-by-step method I used in cooking my atama soup using water leaves.

Stockfish
Canda meat
Goat meat
Periwinkle
Crayfish
Fresh Atama leaves
Water leaves
Dry fish
Red oil
Seasoning cubes
Onion's
Pepper

Firstly, it is important to gather all the necessary ingredients for the atama soup which I did. As you can see above those are the ingredients which I used in the cooking.

By this time I have already slice my Atama leaves then boil hot water that I will use in washing it.
Then I grain my Atama Leaves after slicing it.

Next, I prepare the water leaves by washing them roughly with clean water and also remove any bad stems which is not needed. I then sliced the leaves very well and then drop them one place which is arranged and tidy.

It was time for me to start cooking,

In my soup pot I put in the stockfish in hot water in order to soften it before I added other protein and steam,

For me to start cooking the atama soup, I had to use hot water to wash the leaves so that it be better, though the leaves is a very delicious one. My late mum planted it and to be sincere this Atama leaves plant seniors me and its different from the one in the market so I only have to wash the dust out of the leaves.

Then I put my on fire, added all my proteins added a little water and I allowed it to cook for some minutes, I added palm oil in the pot over an average heat. Then, the next thing I did was to Stir it well in order for it to combine with the other ingredients and then I allowed them to cook for a little minutes.

Once the fish and stockfish were cooked,I then added the sliced water leaves into the pot of the mixture. Then I stir the leaves into the cooked mixture until they were soft and tender. I was so careful not to cook the leaves too much, so that they would not become mushy and also lose their nutritional value.

When I noticed that it was boiling, I added atama leaves to the pot of soup making use of pepper, seasoning cubes in order to promote the taste. I allow the soup to cook for few minutes making sure that the leaves mix together.

At this point my soup was ready.
I enjoyed my atama soup hot with my swallow I so much love this soup because you can eat it with white rice.