Nigerian Agidi Recipe

Agidi is a delicious dish popularly known as eko and originated from the western part of Nigeria. It can be served with many foods, soups and stews.

It is made from corn, one of the most versatile food ingredient in Nigeria. Agidi is commonly made with corn flour but am going to show you how to make it from scratch.

Below is a well detailed and easy recipe on how to make Nigerian Agidi (Eko) from scratch.

What You Need To Make Nigerian Agidi From Scratch:
• 8 cups dried corn
• 1 chiffon cloth
• 1 big bowl
• Lots of clean water
• Uma leaves (santana nylon/plates)

How To Make Nigerian Agidi (Eko):
• Soak the dried corn in water for 24 hours then wash and transfer into a pot, add water to cover the corn and set on fire. Stir occasionally until the corn is about to boil then bring it down from fire.

• Sieve the corn and rinse with water then grind or blend into a smooth paste. Drape the chiffon cloth over a big bowl and tie it up. Scoop a handful of the ground corn and start rubbing it on the surface of the chiffon cloth while adding water.

• Keep rubbing until there is only chaff left, then remove it and scoop in more ground corn. Stop adding water when your hand can feel the water in the bowl from the top of the chiffon cloth.

• Once the ground corn is mixed with enough water, the starch will escape into the bowl as you keep rubbing on them while the chaff is left on the surface.

• Remove the chiffon cloth from the bowl once you are done and allow the starch in it to sit for 3 hours. After 3 hours, the starch should have settled at the bottom of the bowl and the water on top.

• Just pour out the clear water and stir the starch with a wooden turning stick. The consistency should not be as thick as dissolved pap or custard and it shouldn’t be too watery either.

• Pour the corn starch into a pot, set on medium heat and start stirring with a wooden turning stick until it looks like thick prepared pap.

• Then, pour the Agidi into plates, wrap with leaves or tie in santana nylon and leave to cool completely and solidify.

• That's it, you just made Nigerian Agidi (Eko) from scratch. Well done!

• Nigerian Agidi (Eko) can be served with tomato stew, moi moi, akara, pepper soup, efo riro soup or ewedu soup. Enjoy!

• Please share and leave a comment below, and don't forget to give me feedback on how your Nigerian Agidi (Eko) turned out.

1 comment:

  1. you are a good tutor, your explanation is explicit


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