Atanga | FoodieAtlas

Ingredients

2 cups atanga seeds (or substitute with okpa flour if atanga seeds are unavailable)
1 cup water
1/2 cup palm oil or vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
1-2 hot peppers, finely chopped (adjust to taste)
1 teaspoon ground crayfish or shrimp powder (optional)
Salt to taste
Fresh cilantro or parsley, chopped (for garnish)

Instructions

Prepare the Mixture

If using atanga seeds, soak them in water for about 2 hours. Drain and remove the skins. Grind the seeds into a smooth paste using a blender or food processor. If using okpa flour, skip this step.

Cook the Base

In a large skillet, heat the palm oil over medium heat.

Add the finely chopped onion and cook until softened and translucent, about 5 minutes.

Stir in the minced garlic and chopped hot peppers, cooking for another 1-2 minutes.

Combine Ingredients

Add the atanga paste or okpa flour to the skillet, stirring to combine with the onion and pepper mixture.

Gradually add the water, stirring constantly to avoid lumps. Cook for about 10-15 minutes, or until the mixture thickens and has a smooth consistency.

Season

Stir in the ground crayfish or shrimp powder (if using) and salt to taste. Continue cooking for another 5 minutes.

Serve

Garnish with chopped fresh cilantro or parsley before serving.