Pate Acha (Nigerian Fonio Porridge)
Pate acha is a fonio porridge eaten in northern Nigeria, also called gwete, gote or tere. Fonio is a tiny, fast-cooking grain, and here it simmers in a broth made from cow bones, so every grain takes on a meaty depth. Pounded garden eggs and chile give the pot a gentle bitterness and heat, while roselle leaves and spinach added at the end bring a tart, green finish.
Instructions
Put the cow bones, onions, a pinch of salt and water in a pot. Cook for a few minutes so the bones begin to flavor the water.
Pound the garden eggs, chile pepper and the second portion of onions together into a coarse paste.
Add a little more water to the bone mixture and stir in the garden egg paste. Cover the pot and cook for a few minutes.
Rinse the fonio grains and add them to the pot. Stir well as they go in so no lumps form, then cook for a few minutes.
Stir in the roselle leaves and spinach. Keep cooking until the grains are tender and the porridge has thickened into a finished porridge.
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