Agidi is also known as Eko Nigerian Agidi or Eko is Nigeria’s Jello sort of. It is made with corn flour.
The process is very similar to making Ogi but with a slight difference.White Agidi tastes so good with hot Akara or Pepper Soup while jollof Agidi can go with fried plantain and yam
Agidi is usually wrapped in Uma leaves (Thaumatococcus Daniellii) It gives the Agidi a classic look. You can also use plastic containers or even aluminium foil.
Ingredients for White Agidi
- 1 cup corn flour/starch
- 700mls of cold water
Steps to Prepare Agidi or Eko in Nigeria
For those in Nigeria, you can make use of corn starch known ad ogi or akamu. For those outside Nigeria you can make use of corn flour. Ensure you are using a good corn flour. I know of a good one which is Maizena. Maizena has a sour taste of ogi making it taste as good as a Nigeria Agidi
Step 1: To get started, mix the starch/flour with the 700mls water (cold water). Add the water bit by bit for a best result free from lumps. If you are using akamu or ogi , add water till you get a good consistency
Step 2: Set the pot on medium heat
Step 3: Stir continuously not just in one direction but in every direction using a wooden spatula
Step 4: As you are constantly stirring the mixture, you will observe thath the corn starch mixture is becoming thick. Keep on stirring, don’t stop so lumps doesn’t form and you wont love that. If you are stirring comntinously and it still notice some lumps forming , that means the heat is too much so reduce it
Step 5: Whern it has completely thickened like pap. Pour water at the side of the agidi . Cover pot and allow to simmer on medium heat for 10 minutes
Step 6: Then stir to mix the agidi and the water
Step 7: How to check if the agidi is done . put some quantity in cold water, if it sets after cooling down , the agidi has done
Step 8: Transfer to containers to cool down
Step 9: Wrap in uma leaves to get the classic
Step 10: Serve the agidi goes with Akara or pepper soup
Ingredients for Agidi Jollof
- 300g of Soft chewable bones a.k.a. Biscuit bones
- 150g of Corn flour or Akamu/Ogi
- 200ml Tomato Stew
- ½ teaspoon curry powder
- 150ml cold water
- 1 big stock cube
- Pepper & Salt to taste
- 1 onion
- Hot water
Notes on the ingredients
- Biscuit bones are soft chewable bones from beef
- Tomato stew is tomatoes puree that has been fried in oil to get rid of excess water or sour taste
- Fresh habanero/scotch bonnet pepper adds flavor to meal. An alternative is the dry grinded cayenne pepper.
Step 1: Wash the uma leaves thouroughly and set aside
Step 2: Cut the onion into chunks
Step 3: Pound the fresh habanero/scotch bonnet peppers.
Step 4: Cook the soft bone with the chunks of onion, stock cube and water just at the same level with the bone
Step 5: When done, pick out the chunk of onions and add salt to taste
Step 6: Add the tomatoes stew , curry powder and pepper and stir
Step 7: Cover the pot, allow to simmer and set aside
Step 8: Next is to mix the corn starch/flour. Mix with 200mls of cold water in a pot. As earlier stated make sure the water is added bit by bit to get the best mixture free of lumps. This should be done off heat
Step 9: Next is to boil some water
Step 10: Then pour the hot water into the corn starch mix , stirring till it becomes thick
Step 11: Then place pot on heat(low heat)
Step 12: Keep stirring until agidi is completely solid
Step 13: Add some quantity of the stew to give the agidi a reddish look. Do not add the bones at this point
Step 14: Mix well for a perfect blending of the stew and agidi, giving it an even red colour
Step 15: Add some drops of water to the mix, cover and allow to simmer
Step 16: Then mix again to combine the agidi and the water
Step 17: Then wrap up the agidi using the uma leaves
Step 18: Allow to cool down
Step 19: Your yummy Jollof agidi is ready and is to be served with a chilled soft drink
That’s it on how to prepare agidi. If you like these lessons, kindly share it and link to us. Thanks for sharing.
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