Atama

Heinsia crinita

leaf

Slightly bitter aromatic leaves of a shrub, which give their name to the atama soup of the Efik and Ibibio, with palm oil and fish.

Origin

Southeastern Nigeria (Cross River, Akwa Ibom)

Season (United States)

all year round

Preparation

The leaves are washed, finely chopped and cooked for about fifteen minutes in the soup; their bitterness softens with cooking.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitratesIn small amounts, not counted Chlorophyll

Did you know?

In Calabar's markets, they are sold already sliced into thin strips, ready for the pot.