How to Make Nigerian Pate (Braised Maize Porridge)
How to Make Nigerian Pate (Braised Maize Porridge)

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, how to make nigerian pate (braised maize porridge). It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

How to Make Nigerian Pate (Braised Maize Porridge) is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. How to Make Nigerian Pate (Braised Maize Porridge) is something which I have loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have how to make nigerian pate (braised maize porridge) using 14 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make How to Make Nigerian Pate (Braised Maize Porridge):
  1. Make ready 2 cups braised Maize (tsaki)
  2. Prepare Meat
  3. Take 1 tablespoon grounded Locust Beans
  4. Make ready 1 cup groundnut
  5. Take 1 medium size onion
  6. Get 7 pieces fresh tomatoes(optional)
  7. Make ready 1 bunch the star shape Kenaf leaf (Yakuwa)
  8. Take 9 pieces pepper
  9. Make ready 1 tin white zobo sepals (optional)
  10. Take 1 bunch Kenaf Leaf (Rama)
  11. Prepare Leaves Scent
  12. Take Spring Onions
  13. Get 7 seasoning Cubes
  14. Make ready Salt
Instructions to make How to Make Nigerian Pate (Braised Maize Porridge):
  1. Add 700ml of water on heat and allow to boil. - - Put the white zobo sepal in a bowl and add the now boiling water to it. Cover the bowl and allow for 15 minutes before washing. Note: You can add 1/2 teaspoon of potash to it if you don’t want the sour taste.
  2. Wash the pieces of meat, put in a pot. Add water and 1 seasoning cube. Set on heat and allow to cook till soft.
  3. Wash the Kenaf leaves, pick and chop it into large pieces and set in a bowl, add 1 teaspoon of salt and add water. Allow to rest for 5 minutes before washing with water twice.
  4. Wash and slice the tomatoes and onion bulb in a bowl and set aside.
  5. Pick and wash the scent leaves and set aside.
  6. Crush the Groundnut and wash, chop the spring Onion and set aside.
  7. Wash and grate the pepper and set aside. - - When the meat is cooked, add the washes white zobo sepals, locust beans, grated pepper and add a liter of water to the pot.
  8. Add salt to taste, the seasoning cubes. Cover the pot and allow to boil. - - Using your spatula, stir as you add the tsaki in the boiling water. Keep stirring to avoid it making molds. - - Allow to cook till soft and forms a thick porridge after stirring
  9. Use a spoon to taste the porridge to know if it’s all soften up. If yes, add the washed scent leaves, chopped spring onions and stir. - - Add the slices tomatoes, sliced onion and stir before adding the crushed groundnut. Stir and add water if too thick. Close the pot and allow to cook for 5 minutes.
  10. When the time is up, stir and add the kenaf leaves. Stir well, off the heat and allow to steam for 5 minutes before serving.
  11. I know you will love it. - - Expect more Nigerian recipes. Enjoy

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