Foodie 303- How To Prepare Home Made Agidi Or Eko

Nigeria Agidi or Eko is made out of corn flour. The process is very similar to how we make Ogi, but slightly different.

Agidi or Eko as it is popularly called by the yorubas tastes very good with hot akara, peppersoup or milk.. some people take it like garri by adding milk and sugar to it. Some alos take it with goat meat pepper soup.

Ingridents

Corn flour: 1 cup and cold water: 700mls 

Preparation Methods

If you are in Nigeria, you are to buy the wet corn starch that we call Ogi or Akamu, but if you are outside the country, you can use corn flour. Make sure the corn flour you buy is very fine ans smooth.

steps:

 1. Mix the corn starch /flour with the 700 mls of cold water in a pot. Make sure you add the water bit by bit as that is the only way to get a good mixture without lumps. If you are also using Ogi /Akamu add water too.

2. Place pot on the stove and set the heating to medium low.

3. Stir continuously with a wooden spatula. you can stir in different direction. Just make sure you stir and it is lump free.

4. when it gets thick, continue stirring to avoid lump don't stop yet. Note that if you stir continuously in which ever way and you still have lumps, reduce the heat of your stove.

5. When completely thickened like custard, pour some water to the side of the Agidi/ Eko, cover pot and leave to cook for  about 10 minutes on medium heat.

6. Stir well to mix the agidi with the water.

7. To check the status of your Agidi/ Eko, put a small quantity in cold water, if it sets after cooling down then the agidi is done.

8. Transfer to containers/ wrappers, leave to cool down completely at room temperature.

9. You can wrap them in Uma leaves to get the normal Agidi/ Eko shape.

Agidi/ Eko goes with hot akara, pepper soup, vegetable and milk.. 

TRY this and thank me later.

More recipes coming your way next week Friday.. You can also share your recipes with us and it will be published.