Acha/Fonio is a grain in the millet family widely planted and cultivated around West Africa; I will say it is a cross between couscous and quinoa both in texture and appearance. I grew up eating Acha in different forms, Like Pate (porridge), Acha pudding and Acha Jollof.
This grain is so healthy, nutritious and has a lot of medicinal value because it is gluten free and has two amino acids (cysteine and methionine) which is highly recommended for those with diabetics.
I recently discovered how to make bread with it, like how amazing is this grain? Honestly, I think if this grain becomes more popular around the world, it will defeat quinoa.
Today we will be making one of my traditional foods (pate) widely eaten in the northern part of Nigeria. I am making my pate a little different because I like to explore with food and it doesn’t have to be boring. (more…)