To squeeze out the palm fruit (banga) sauce, you need to cook the banga with just water for 15 minutes. Pound with a mortar and pestle, then add water and squeeze out the palm sauce. It should be thick.

Then set aside, it should be about 8 cups.

Season the meat, wash and slice the atama leaves then transfer to a mortar and pound a little. Add a little water, then wash and squeeze the slimy juice, then set aside.

Trim the pointed ends of the periwinkle with a cutlass, they do this in most Nigerian local market. Then wash periwinkles severally till water runs clear. I like using unshelled periwinkles for atama soup, you can use the shelled ones if you like.

Boil the the periwinkles with just water and a pinch of salt

Wash again, set aside.

Wash the dried fish and add it to the boiling meat on fire. Cook them till they are soft and easy to chew.

Add the banga (palm fruit) sauce to the cooked meat/fish and bring to boil and thicken for the next 10-15 minutes.

Add salt, pepper and you can also add another seasoning cube if you like. Stir and taste. Add the atama leaves and you are done making atama soup.

Serve Atama soup and pounded yam or garri (eba)