Atama Leaves - UdyFoods (2024)

FAQs

Which tribe eats Atama leaves? ›

Atama leaves is the vegetable used in making Abak Atama, a soup commonly eaten by the Efik and Ibibio tribes in the Akwa Ibom and Cross river states of Southern Nigeria. Atama leaves are usually shredded very thinly just like Afang or Ukazi/ Okazi leaves.

Locals call it 'bush apples', the botanical name of Atama leaves is 'heinsia crinita. ' Atama leaves has not only a distinct flavor but also a distinct aroma that gives your soup great taste, the leaves are used to make Abak Atama(Atama Soup) or as a condiment to Banga Soup.

In addition to their nutritional benefits, Atama leaves are also known for their medicinal properties. They have been used in traditional medicine to promote healthy digestion, support respiratory health, and even boost libido.

Heinsia crinita belongs to the family of “Rubiaceae” which is locally known as “Atama” leave [8]. It is a shrub with woody stem and branches; it is indigenous to West Africa, especially the southern part of Nigeria. The leave extract is used in the treatment of skin rashes and the leaves for unbilical hernia.

Ofe Owerri is one of the richest and most enjoyed soups from the south-east region of Nigeria where the Igbos originate from. Ofe Owerri is usually served with any swallow of choice (eba, semovita, fufu, pounded yam).

Atama soup or Amme-Eddi is also called Banga Soup in pidgin English(Nigerian English) It is a kind of palm-fruit vegetable soup that originates from the Efik people of Cross River state, Urhobo and Isoko people of Delta State in South South Nigeria.

Cut the Atama leaves into very fine pieces. Pound them for about 10 minutes till the leaves are finely pounded. Then place the oily extract on the burner and allow to boil for about 5 minutes to remove all moisture. Add cooked meat and washed smoked fish, meat stock, periwinkle, crayfish, pepper and Knorr and Uyayak.

Atama soup is a traditional soup that originates from the Efik people of Cross river state. Some of the unique ingredients includes atama leaves and palm fruit. You need meat too and periwinkles. You can use any kind of meat, beef, chicken etc.

Adding them to the daily diet provides your body with essential nutrients such as vitamins, minerals, fibre, antioxidants, etc. The antioxidants present in leaves can make a strong immune system. A regular intake of leaves can protect your skin and keep your body hydrated longer.

There are different varieties of Atama. Some are very aromatic and slightly bitter whilst others are less aromatic. It is advisable to add Atama to the palm fruit sauce before it starts boiling, to prevent it from being bitter.

What is another name for Oha leaf? ›

🍃Oha leaf is a popular vegetable native to the Igbos in Nigeria. “Oha” or “Ora” is the Igbo name while the English name is the African Rosewood plant.

“Editan” leafy vegetable scientifically known as Lasianthera africana is commonly used in soups preparation and in folklore for the management of some human ailments. Editan leaf is a rich source of alkaloid and phenolic compounds, which could be used to treat and or manage neurological diseases.

Afang soup (not to be misconstrued for Okazi soup or Ukazi soup, a soup from the Igbo cuisine), is a vegetable soup that originates from the Ibibio People of Akwa Ibom in Southern Nigeria.

The Efik people are well known for a diverse number of cuisines. Among these cuisines include Ekpang nkukwo, Edikang Ikong, Afia efere, Anyan Ekpang, Afang soup and several others. Originally, items such as onions (Oyim mbakara) was rare in Efik meals. Large amounts of pepper was also uncommon in Efik cuisines.

Oha soup is a Nigerian delicacy from the Eastern region. It is commonly prepared by the Igbo people from an evergreen tree whose botanical name is Pterocarpus mildraedii. The main ingredient for the soup is the oha leaf, others include uziza, achi (soup thickener), meat, crayfish, palm oil and salt.