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Pate (Nigerian maize porridge with greens)
Pate: the Southern Kaduna and Plateau one-pot maize porridge with tomato, leaves and groundnut
Not the French spread at all: Nigerian pate is a thick, savoury porridge of coarsely ground maize from Southern Kaduna and the Plateau, where it is everyday food at home and in small chop houses. The maize simmers in a palm-oil and tomato base with groundnut and plenty of leaves until it is soft and spoonable, a bit like a rustic polenta packed with greens. Some cooks use acha (fonio) instead, and many add dried fish or meat; this version is meat-free. Pouring the maize in all at once makes lumps, so rain it in while stirring. Don't stop stirring after adding the maize: lumps form fast and stick to the base. Chef's tip: heat the palm oil gently, just until it melts and turns runny, so it keeps its colour and fruity taste.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 9 oz coarse maize grits or polentaor acha (fonio), cooking 10 minutes less
- 4 tbsp red palm oil
- 1 onionchopped
- 3 tomatoeschopped
- 2 red bell pepperschopped
- 1 tbsp dawadawa (fermented locust beans)sub: 1 tsp white miso or fermented black beans, mashed
- 5 cups vegetable stockhot
- 2 ⅞ oz roasted unsalted groundnutsfinely ground
- 7 oz spinach or amaranth leaveschopped
- 1 tsp saltto taste
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Method
0/7 doneStep 1: Blend 3 tomatoes, 2 red bell peppers and 1 scotch bonnet chilli until smooth.
2 minStep 2: Warm 4 tbsp red palm oil in a heavy pot over a medium-low heat until just melted, then fry 1 onion for 4 minutes until soft.
4 minStep 3: Add the blended base and 1 tbsp dawadawa (fermented locust beans) and fry for 10 minutes, stirring, until it thickens and the oil rises to the top.
10 minStep 4: Pour in 5 cups vegetable stock and bring to the boil. Rain in 9 oz coarse maize grits or polenta in a thin stream with one hand while stirring with the other, until all is in and there are no lumps.
3 minStep 5: Lower the heat and simmer, partly covered, for 25 minutes, stirring every few minutes and scraping the bottom, until the grains are soft and the porridge is thick. Add hot water if it gets stiffer than thick porridge.
25 minStep 6: Stir in 2 ⅞ oz roasted unsalted groundnuts and 1 tsp salt and cook for 3 minutes until creamy.
3 minStep 7: Fold in 7 oz spinach or amaranth leaves and cook for 2–3 minutes, just until wilted. Serve hot in bowls.
3 min
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 11 g
- Carbs
- 52 g
- Fat
- 20 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pate (Nigerian maize porridge with greens) take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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