Cookbook:Atama
| Atama | |
|---|---|
| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Atama, also called banga leaf, (o)beletientien, or (o)belete, is the leaf of Heinsia crinita.[1][2] It is cultivated around the Niger river delta.[1]
Characteristics
editGenerally speaking, the leaf is quite aromatic,[2] though some varieties are more so than others.[3] It can be purchased fresh or dry,[1] with the fresh product having a stronger flavor than the dry.[2]
Selection and storage
editThe fresh leaves are not widely available outside of their primary region of cultivation in the Niger Delta. Instead, the dried leaves are more common.[2] These should be stored like other dried herbs in airtight containers.[3]
Preparation
editAtama leaves are typically sliced or shredded very thinly with a sharp knife.[2][3] The dried leaves should already be sliced.[3] Dried leaves may be soaked in water to soften before draining and usage.[2]
Use
editThe leaf is commonly used in Nigerian soups like abak atama, banga soup, and egusi soup.[1][2][3]
Substitution
editWhile there is no perfect substitution for atama, using 2 parts dried oregano plus 1 part dried mint is a stated substitute.[1]
Recipes
editReferences
edit- ↑ a b c d e "Beletientien / Atama". clovegarden.com. Retrieved 2024-12-01.
- ↑ a b c d e f g "How to Prepare Atama Soup with Waterleaf - The Pretend Chef". www.thepretendchef.com. 2023-04-14. Retrieved 2024-12-01.
- ↑ a b c d e "Atama leaves – how to identify?". Top Nigerian Food Blog. 2015-11-16. Retrieved 2024-12-01.