Cookbook:Pate Acha (Nigerian Fonio Porridge)
Jump to navigation
Jump to search
| Pate Acha (Nigerian Fonio Porridge) | |
|---|---|
| Category | Nigerian recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes | Cuisine of Nigeria
Pate acha, also known as gwete, gote, or tere, is a porridge made of fonio. It is commonly consumed in the northern part of Nigeria.
Ingredients[edit | edit source]
- Cow bones (kashi)
- Onions
- Salt
- Water
- Garden eggs
- Chile pepper
- Onions
- Fonio (acha)
- Roselle (zobo/yakuwa) leaves
- Spinach
Procedure[edit | edit source]
- Combine bones, onions, a pinch of salt, and water in a pot. Cook for a few minutes.
- Pound the garden eggs, pepper, and onions together.
- Add some more water to the cow bone mixture, and stir in the garden egg paste. Cover and cook for a few minutes.
- Rinse the fonio grains, and add to the pot. Stir to prevent lumps. Cook for a few minutes.
- Stir in the roselle and spinach. Cook until the grains are tender and the porridge is ready.