…As Afang and Atama battles for superioty
In the spirit of the celebration of the 33rd anniversary of the creation of Akwa Ibom State, Akwa Ibomites across the globe have chosen to celebrate two important delicacies (Afang and Atama soups) from the state.
There is a hitted debate going on in the social media about which of these two soups Afang and Atama are the most delicious, preferrable and presentable.
This conversation which started some days ago has since taken over the social media space with some expressing their like for Afang soup others said they like Atama more than Afang soup.
Though, the debate is just for fun, it has gone viral in the social media and also help to promote these indigenous soups (afang and atama).
Generally, Akwa Ibom and Cross River States in Southern Nigeria are known for their delicacies. They are called home of soups
Meanwhile, Akwa Ibom State is still baskin in the euphoria of the 33 anniversary celebration of the creation of Akwa Ibom State from Cross River State which celebrated on the 23rd of September every year.
The major ingredient for afang soup is afang leaf known as “Gnetum africanum” while the major ingredient for atama soup is the atama leaf called “Heinsia crinita” belonging to the family of “Rubiaceae”
These two leaves are commonly found in Akwa Ibom and Cross River States where the afang and atama plant are cultivated.
Afang and atama
Afang and atama soups are not only consumed by the Akwa Ibom and Cross River people but other tribes also consume them especially afang soup which is also know as ukazi soup in Igbo and Ajobaje/Ajakotale in Yoruba.
Afang plant is also found in other African countries such as Cameroon, Gabon, Central African Republic Angola among others.
Afang soup is easy to prepare while Atama is not very easy to prepare the reason while must young women today do not like to cook Atama.
Also, Atama are of different varieties, some can be very bitter if not taken time to prepare while some are not bitter at all and can be cooked with less stress depending how you want to cooked it.
These two African soups can be cooked with waterleaf to enhance their nutritional values but Atama soup is more delicious when cooked with prepared palm fruits popularly known as “abaak”. Both Afang and Atama can also be cooked with okra.
Afang and atama soups are wonderful when prepared with dry cat fish also known as “inagha” and goat meat accompanied by perewinkle “mfi” and other chewables such as stockfish, cow skin (ikpa) and others.
These two soups (Afang and Atama) are best enjoyed with eba popularly known as garri and fofo made from fermented cassava.
It is worthy of note that Afang/Atama soups are not the only soups Akwa Ibom and Cross River States are known for, there are other variety of soups these states are so outstanding for such as vegetable soup, made with fruited pumpkin leaves (edikan ikon soup)
Afang and Atama are both ceremonial food though a lot of people prefer to cook afang soup for occasion than atama. In most occasions where soup is needed that soup would be afang soup. The reason is that it is easy to prepare.
In the argument some described afang soup as the “king of all soups” while some posited that atama is soup for “mature minds”. The truth is that these two soups when well cooked are wonderful, palatable and delicious delicacies.
Some of the opinions read:
“Afang is the prelate of all soups and shoukd be revered as such. This is beyond any argument,” Ibanga Isine, a veteran and award winning journalist posted on his Facebook Timeline
“How can you ask me to prefer my tongue to my teeth or vice versa; when I need both to relish the rich delicacies our robust culinary culture!” – Herbet Batta, a Communication lecturer with the University of Uyo posted of his Facebook Timeline
For Advocate Tom “Like a father of many children, it is not good to profess love for one, and neglect others. I want to say, AFANG, ALITAN, ATIDOD, ATAMA, AFIA AFERE, IKON, EDIKANG IKONG, MKPAFELE, and your younger sisters, I love you all.”
“Afang soup is versatile and can be enjoyed with eba, fufu, semo, elubo, tuwo and any other swallow you can think of. Afang has everything; taste, prestige and aroma,” Yuvone Udoh on Ibom Rant Facebook group.
“Between an SSCE and an M/A which one is superior. That millions the world over cook afang, does not make it superior to Atama that can only be managed by selected ones”
For Essien Ndueso, SA to Governor Udom Emmanuel on Research and Documentation, “For your information, with N150 ice fish, N50 waterleaf, N100 afang leave and N50 periwinkle, a tom, dick and harry has finished his pot of Afang soup. All of that is not enough to buy just palm fruit for Atama. And for your info, without stock fish, and other condiments, you cannot even proudly tell someone you cooked Atama, because it will be like River Niger.”
“Afang, Atama, Editan, Afia Efere, Edikang Ikong cannot beat ‘Up And Down’,” Mr Aniekan Udosen of A-Z TV Show
For Priscilla Christopher, award winning journalist, the afang and atama challenge has brought some sense of unity among the people of the state especially the youths
