ACHA (FONIO)

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Intermediate

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50 Min

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Ingredients

biscuit bones /Fish or Meat. (or used all)

500 g

Acha (fonio grains)

1.5 cups

Fresh Tomatoes

Eggplant, raw

4 Mediums

Cabbage (half of the ball, shredded)

1 Ball

Raw peanuts

1 cup

Spinach

350 g

MAGGI Cube

2 Tablets

Onions, raw

Oil, vegetable, Natreon canola, high stability, non trans, high oleic (70%)

2 tbsp

Crayfish

1 tbsp

scotch bonnet

dawadawa (locust bean)

2 tsp

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Nutritional Information

per serving

Carbohydrates

36.53 g

Energy

437.28 kcal

Total fat

21.57 g

Protein

27.9 g

per serving

Recipe steps

50 min

5 min

10 min

2 min

10 min

2 min

10 min

2 min

5 min

4 min

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50 min

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Wash acha grains severally to remove sand and then keep aside.

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50 min

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Season the meat (biscuit bones) with 1 maggi, onions, pepper and salt and cook until it is soft.

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50 min

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Add two cups of water to the meat and bring to a boil or enough the cook the quantity of acha you have.

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50 min

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Add the coarsely broken peanuts (groundnuts), garden eggs and tomatoes and cook for 10 minutes.

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50 min

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Add the washed acha, onions, crayfish, 1 maggi, and stir with a spatula so that it doesnt clump together.

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50 min

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Stir the porridge for about 5 minutes and taste for salt and pepper, then cover and leave to cook for another 5 minutes while stirring occasionally.

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Once goteacha has thickened and has become soft, add the shredded cabbage, stir and cook for 2 minutes.

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Add the other vegetables (green amaranth, yakwa/sorrel and the spring onions and stir it properly.

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50 min

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Cook goteacha for 3 minutes and then take it off from the stove and serve warm

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ACHA (FONIO)

Nutritional facts per serving

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ACHA (FONIO)

Nutritional facts per serving

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MyMenu IQ™

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