Spicy Northern pate

Pate, a traditional northern Nigerian dish, centres on braised maize, “Tsaki” in Hausa. It combines corn or rice with various ingredients, including vegetables, meat, and spices. Ingredients

Braised maize (tsaki), meat, grounded locust beans, groundnut, onion, fresh tomatoes (optional), fresh pepper, Kenaf Leaf (Rama), star shape Kenaf leaf (Yakuwa), white zobo sepals (optional), scent leaves, spring onions, seasoning cubes, salt.

Recipe

· Start by heating 700ml of water until it boils.

· Place the white zobo leaves in a container, submerge them in the boiling water, cover the bowl, and let them steep for 15 minutes before rinsing.

· Wash the meat portions, place them in a pot with water and one seasoning cube, and cook until tender.

· Rinse the Kenaf leaves, chop them into large pieces, add a teaspoon of salt, soak for 5 minutes, and rinse twice.

· Chop the tomatoes and onion, set them aside.

· Mash and wash the groundnut, and chop the spring onions.

· Once the meat is boiled, add the white zobo sepals, locust beans, grated pepper, and a liter of water.

· Season with salt and seasoning cubes, cover, and let it boil. Stir while adding the tsaki to prevent lumps.

· Cook until it thickens into a porridge, then add washed chopped scent leaves and spring onions.

· Toss in the sliced tomatoes and onions, stir, and add mashed groundnut. Adjust thickness with water if needed, cover, and cook for 5 more minutes.

· Finally, introduce the Kenaf leaves, stir off the heat, and steam for 5 minutes before serving. Your traditional Northern pate is ready to savour.