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Pâte d'acha (maize paste): recipe illustration
Everyday meals

Pâte d'acha (maize paste)

A firm, elastic paste made from fonio or maize semolina, served in northern and western Nigeria with spicy sauces. It is a staple starch eaten by hand, shaped into small balls.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

470 kcal per serving

Protein
13.6 g
Carbohydrates
89.5 g
of which sugars
1.3 g
Fat
4.9 g
of which saturated fat
0.6 g
Fiber
4.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Bring the water to the boil in a large pan with the salt and oil.
  2. Lower the heat and pour in the semolina little by little, stirring vigorously with a wooden spatula to avoid lumps.
  3. Keep stirring energetically for 5 minutes until you have a smooth paste that pulls away from the sides.
  4. Cover and cook over very low heat for 10 minutes, stirring from time to time.
  5. Wet your hands with cold water, shape into balls and serve warm with the sauce of your choice.

Variations and tips

Tomato version. Cook the tomatoes with an onion and oil until you have a thick sauce to serve with the paste.

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Original Ecomely recipe.