Afere Atama Ikon

To make Afere Atama Ikon, start by boiling water in a pot and adding ikpa ennang, iyak, ekporoko, ground dried crayfish, and assorted dried fish. Season with salt, Maggi cubes, pepper, and oil, and let it boil for 5 minutes. Then, mix the melon with water and a pinch of salt before adding it to the pot, allowing it to boil for another 5 minutes. Next, add periwinkle and boil for 2 minutes. Finally, stir in the atama leaves, additional crayfish, salt, oil, and chopped onions, and let it boil for 1 more minute. Your soup is now ready to serve!

Yes, Afere Atama Ikon is naturally gluten-free as it primarily consists of fish, melon, and atama leaves, which do not contain gluten. However, always check the labels of any seasoning cubes or additional ingredients you use to ensure they are gluten-free.

If you can't find atama leaves, you can substitute them with spinach or bitter leaf, although the flavor will differ slightly. These alternatives will still provide a green, nutritious element to your soup.

To store leftover Afere Atama Ikon, let it cool completely and transfer it to an airtight container. It can be refrigerated for up to 3 days or frozen for up to a month. When reheating, ensure it is heated thoroughly before serving.

Afere Atama Ikon pairs wonderfully with rice, fufu, or pounded yam. These side dishes complement the rich flavors of the soup and provide a satisfying meal. You can also serve it with a side of plantains for added texture and taste.