| 词条 | Atama soup |
| 释义 |
| name = Atama soup | image = | caption = | alternate_name = | country = | region = Akwa Ibom | national_cuisine = Nigeria | creator = | year = | mintime = | maxtime = | type = Soup | course = | served = | main_ingredient = Vegetable, palm nut | minor_ingredient = | variations = | serving_size = 100 g | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = }} Atama soup is a vegetable and palm nut soup that originates from the Ibibio People of Akwa Ibom State in South South Nigeria.[1][2] It is popularly known amongst the Akwa Ibom and Cross River People of Nigeria. The soup is made from palm kernel, the extract of oil gotten from the palm kernel is what is used to make the soup. Atama soup is mostly thick and cooked with meat. Ingredients for preparing it include: fresh palm kernel, onions, salt, and others. It is one of Akwa Ibom's most cultural delicacy. Atama is very nutritious because of the nutritional values of palm kernel. See also
References1. ^{{Cite news|url=https://www.nigerianbulletin.com/threads/top-exotic-nigerian-dishes-you-must-taste-this-week.188054/|title=Top Exotic Nigerian Dishes You Must Taste This Week|newspaper=Nigerian Bulletin - Nigeria News Updates|access-date=2017-02-21|language=en-US}} 2. ^{{Cite web|url=http://leadership.ng/features/551690/ikot-ekpene-the-raffia-city|title=Ikot Ekpene: The Raffia City {{!}}|website=leadership.ng|language=en-US|access-date=2017-02-21}} 3 : Nigerian cuisine|African soups|Vegetable soups |
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