Pate is a traditional porridge type of food eaten predominantly by the northerners (Hausa) in Nigeria, particularly in Nasarawa, Kaduna, Plateau, and other Northwestern states.

The main ingredient of this recipe is the braised Maize, which is locally known as “Tsaki or Tsakin pate” in Hausa.

This dish is usually made with ground corn or rice, cooked with vegetables, tomatoes, onions, pepper, garden egg, locust beans, groundnut, biscuit bone, meat minces and sometimes, assorted meat parts.

It is often served at traditional meetings and events like weddings; traditional and sent forth parties.

The maize (tsaki) which is one of the foundations of the dish can be purchased in the local market. In a situation where you don’t get it at the market, there is no need to worry because you can make it on your own at home. To make yours, you will be needing 1/2 or 1 tier of maize.

INGREDIENTS

• 2 cups of braised Maize (tsaki)
• Meat
• 1 tbsp of grounded Locust Beans
• 1 cup of groundnut
• 1 medium-size onion
• 7 pieces of fresh tomatoes(optional)
• 9 pieces of pepper
• 1 bunch of Kenaf Leaf (Rama)
• 1 bunch of the star shape Kenaf leaf (Yakuwa)
• 1 tin of white zobo sepals (optional)
• Scent Leaves
• Spring Onions
• 7 seasoning Cubes
• Salt

METHOD

1. Put 700ml of water on heat and let it cook.
2. Set the white zobo petals in a container and put them in boiling water. Cover up the bowl and allow for 15 minutes before washing.
3. Wash the portions of meat, set in a pot. Put in water and 1 seasoning cube. Put on heat and let cook till soft.
4. Rinse the Kenaf leaves, pluck and dice them into large pieces and set in a bowl, add 1 teaspoon of salt and put in water. Let it rest for 5 minutes before rinsing it with water twice.
5. Rinse and chop the tomatoes and onion bulb in a bowl and set aside.
6. Mash the groundnut and wash. Chop the spring onion and set aside 
7. When the meat is boiled, add the washed white zobo sepals, locust beans, grated pepper and add a litre of water to the pot.
8. Add salt and the seasoning cubes. Cover the pot and allow it to boil. stir while adding the tsaki to the boiling water. Keep stirring to prevent it from making lumps.
9. Allow to cook till soft and becomes a thick porridge. Put in the washed chopped scent leaves and spring onions when it’s all fluffy, then stir.
10. Put in the pieces of sliced tomatoes, onion and stir before adding the mashed groundnut. Mix and add water if too thick. Close the pot and allow it to cook for 5 minutes.
11. It is time to add the kenaf leaves. Stir well, away from the heat and allow to steam for 5 minutes before serving. The traditional pate eaten by Northerners is ready to be munched.