Seafood Paten Acha

Pate is a porridge usually made using grains like corn grits, or acha, along with vegetable or beef broths. If you're looking for omfort food on a cold rainy day, this Northern Nigerian dish will warm up your tummy.

 In this recipe, I substituted beef with shrimps, and added more vegetables to enrich the porridge.


  • 1 cup of Acha
  • 1 cooking spoon of vegetable oil
  • 1 small onion chopped
  • 2 cups roughly blended tomato and pepper
  • 4 seasoning cubes
  • ½ cup of crushed groundnut
  • 3 medium carrots, sliced
  • Shrimps
  • 2 large red peppers (tattasai) diced
  • Handful of chopped spinach
  • 2 medium green onions, sliced
  • Salt to taste


  • Wash Acha thoroughly with water, and strain to remove any sand particles. Set aside.
  • In a large pot, heat vegetable oil and fry onions for 1 minute. Add the blended tomatoes and stir-fry for a few minutes.
  • Add stock cubes, and season to taste.
  • Add 6 cups of water.
  • Pour in the crushed groundnuts, cover, and allow to boil.
  • Next, add the carrots, and then shrimps.
  • Pour in the washed Acha, stir well, cover and allow to cook (about 4mins).
  • Add red pepper.
  • Gradually add more water as it thickens.
  • Lastly, add your spring onions, stir well and your seafood paten Acha is ready to eat!


Hot tip:
Paten Acha is best eaten warm. When cooking ensure to add water as needed as porridge thickens while cooking.

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