Atama soup

Atama soup, also called amme-eddi, is a palm-fruit vegetable soup that originates from the Ibibio people of Akwa Ibom state and the Urhobo and Isoko peoples of Delta State in South South Nigeria, where the Urhobo also call it amme-edi or banga soup. It is a popular food among the Delta, Cross River and Akwa Ibom State peoples of Nigeria. The soup is made from palm fruit pulp, giving it a thick, dark brown color, and it is normally prepared with atama leaf and a choice of protein such as fresh or dried meat, dried or fresh fish, and sometimes shrimp and periwinkle, along with onions, salt, pepper and other spices depending on the cook's preference. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/