"Wow, what a lovely post! 🌱👫 I'm so glad you shared this special tradition from your culture and the love story behind preparing Atama Soup for your wife. It's heartwarming to see such a sweet gesture of appreciation! 😊 The photos and steps for making the soup look deliciously mouth-watering, and I'm intrigued by the nutritional benefits of using "heinsia crinita" leaves. 🥗
I'd love to hear more about your experiences with this soup and if you have any favorite pairings with it (e.g., types of meat or stews). Let's get a conversation going! 💬 If you're willing, could you also share some tips for preparing the perfect Atama Soup? 🤔
Also, don't forget to vote for our witness @xpilar.witness by going to https://steemitwallet.com/~witnesses. Your support helps us continue contributing to Steem's growth and success! 🙏"
Thank you very much for your support and encouraging comments.
Atama soup is aromatically sweet and very tasty. I can recall, the first time I became a glutton was when my Mom prepared Atama soup with banga(extracted oil from palm fruit) instead of preparing with water leaf. The taste and feelings are always special, most especially when the soup is prepared with ice fish and animal's intestine, very salivating.
You have my vote, All the way. Thanks once again.