SLC-S25/W1 | Community World Tour : Traditional Cuisine

Traditional cuisine holds continuous historical and cultural significance that is being passed from generation to generation with symbols of identity and heritage.

I was born to see, taste and learn how to prepare many traditional dishes as a girl child which is purely as a unique reflection of history and value. Every traditional dish I have come across tells its own story and how important the tradition is being cherished.

For the purpose of this class, I will be sharing one of my traditional dish called; Atama Soup

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Atama soup is not just a dish but a reflection of Ibibio people in Akwa Ibom culinary tradition and the people of Akwa Ibom State at large has also adopted this traditional dish that is rich with aroma to be part of them. The soup can be served with different types of swallow or white rice.

This particular traditional dish is also a reflection of our natural resources which reminds us how blessed we are with numerous resources. The main ingredients used in making this soup are easy to get in our community without spending much.
For example;

Atama Leaf: This grows naturally in the past and almost every Ibomite will attest of having it around their gardens or farm.
Palm fruit: we are blessed with palm trees ( one of the most valuable natural resource in the world). When cooking this traditional dish, it is easy to visit farm land and picked your desired quantity.
Periwinkle, fish and crayfish: Our region is also blessed with rivers and estuaries which makes this resources accessible.

Making this dishes yesterday reminded me of my root, value and how blessed we are in our region. Back then at home, I don't spend much to prepare any traditional meals because most times these ingredients used are our own resources and free.

Living in another region right now is full of emotions when the memories reflect and it is hard to adapt to new lifestyle.

Raw ingredients

Atama Soup Ingredients

• Atama Leaf
• Palm from extract
• Shell periwinkle
• Goat meat
• Cow skin
• Dried fish
• Stock fish
• Native soup spice
• Onions
• Fresh pepper
• Maggi
• Salt
• Crayfish

Preparation Procedures

Wash the goat meat, season by adding; maggi, salt, fresh pepper and onions to steam. After boiling for at least 10 minutes, add stock fish, cow skin and dried fish then continue steaming.

Seasoning process	Steaming

Wash the palm fruit properly and set to cook.

Washing	Cooking

When it is soft, drain the water used in cooking out and pound the fruit. Add water, mix, separate the chaffs and filter the water out for use.

Pounding	After Pounding	Extracted Palm oil

Now, pour the extracted oil/ water into the meat and fish pot. Allow it to boil for few minutes then add salt and fresh pepper.

Cooking process	Adding salt	Adding pepper

Add other ingredients like; maggi, periwinkle and crayfish while the pot is boiling on high heat.

Adding maggi	Adding periwinkle	Adding crayfish

Add the native spice, Atama leaf and cover to boil for 7 minutes.

Adding spice	Adding atama leaf	Ready!

While making this dishes, I was actually singing a chorus line from a song titled Akwa Ibom Ayaya by Mish.

The "TYPE LESS SMILE MORE" gesture goes this way;

A sweet aroma that whispers the story of your root with love

I will invite @chant, @mvchacin and @suboohi to join the class.