Atama leaves – how to identify?

Atama leaves  is the vegetable used in making Abak Atama a soup commonly eaten in the Akwa Ibom and Cross river states of Nigeria. This vegetable is only eaten in this part of Nigeria.

 Atama leaves are usually shredded very thinly just like you will do for Afang or Ukazi/ Okazi.

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.

Atama stores quite well as dried leaves and can be used in Abak soup even in the dried state. To keep the green color in the dried state, you shred the vegetable and cold dry in an air conditioned room for a couple of hours . To store for a long time keep in an air tight container in the fridge or freezer