This article on how to make agidi is one post I will urge you to pay attention to because this is one of the dishes that people hardly make at home.
Agidi is popular street food that originates from the southeastern region of Nigeria( The Igbos) but as now traveled to other regions in Nigeria.
It is commonly known as Eko in Yorubaland and the English name for agidi is corn jellos. This dish is also a traditional dish enjoyed by these regions mentioned above.
You must be wondering, what is agidi made from? It is made with locally processed corn, it could take a lot of process to make agidi from scratch(i.e from the maize plant to the paste)but can buy the already made corn paste.
With the already made paste, you can make agidi at home. There are different ways or types of agidi, we have the plain white ones and the Agidi Jollof. Yes! The Igbo went as far as turning this plain meal into a delicious delicacy.
Agidi Jollof is also made with corn paste or flour, but it is prepared with tomato stew just like our lovely Nigerian Jollof rice
Other Popular Nigerian food:
- How To Make Ugba
- How to make spring rolls
- Nigerian food menu
- HOW TO MAKE YAM PORRIDGE
- HOW TO MAKE BEANS AND PLANTAIN PORRIDGE
- How to make poundo yam
- How to make spaghetti
- HOW TO MAKE ISI EWU
- HOW TO MAKE CABBAGE SWALLOW
- HOW TO MAKE COCONUT CANDY
Health Benefits of Eating Agidi
- A very good source of energy because of the amount of carbohydrates it contains. It can be recommended for athletes
- It is very easy to digest and also helps to pass out waste products in the body through urine.
- Agidi is a 100% natural meal, it does not contain any additives or artificial elements.
- Due to the amount of potassium it contains, helps in maintaining blood pressure, it is very good for those who are hypertensive.
- A very good source of protein. It contains 8% protein which is the required amount for any meal.
How To Make Agidi(white)
Raw ogi paste
Uma leaves( moimoi leaves)
- Pour some water in a pot and heat it up.
- Mix the ogi paste with little water in a bowl and stir.
- When the water on the burner starts to simmer, pour in the ogi mixture and start stirring with your wooden spoon.
- Keep stirring the ogi till it becomes thicken.
- Add very little water to it, to ensure that it is well cooked.
- Leave it to cool and thicken for a few minutes.
- At this point, your agidi is ready. Fold the uma leaves into a funnel shape and ensure you bend the leaves at the edge to prevent spillage.
- Pour in the eko into the leaves, ensure you don’t overfill it and close the other end of the leaf.
- Your agidi(Eko) is ready, allow to cool down before eating or you can put it in your fridge for some minutes.
N.B– The shape comes out better when it has cooled down.
- Your agidi is ready. It is best served with akara, moimoi, or any vegetable soup of your choice.
Video Of How Make Agidi(Eko):
How To Make Agidi Jollof
- Raw ogi paste
- Soft bone marrow( biscuit bone), minced meat, mashed boneless fish, seasoning cubes and salt to taste.
- 7 fresh tomatoes
- 4 tbsp of tomato paste
- 2 scotch bonnet(rodo)
- 5 red bell pepper(tatashe)
- 2 cooking spoons of vegetable oil
- 2 seasoning cubes
- salt to taste
- Blend the tomatoes, scotch bonnet, tatashe, and onions into a puree to make the stew.
- Place a pot on heat, add some vegetable oil and add in the tomato puree and stir.
- Add in the biscuit bone, mashed boneless fish, minced meat, seasoning cubes, and salt.
- Cook until the stew is fried.
- Add water in a pot and allow it to simmer, then dissolve the ogi paste with water.
- Add in the ogi mixture into simmering water and stirring with a wooden spoon.
- Stir till the mixture becomes thick, add in the stew little by little till you get your desired color and taste.
- Scoop the mixture into the uma leaves and allow it to cool down for a little while.
- Your delicious Agidi Jollof is ready.
Video Of How To Make Agidi Jollof:
I hope this article has been very helpful, and I also hope you know how to make agidi at home now. Don’t forget to like, share and comment on this article.