Agidi Recipes

Stewed Agidi in Coconut milk

Back in my primary school days in Aba, it was a treat if you could afford to buy Agidi Jollof. They came hot wrapped  in leaves made with palm oil, beef bones (aging bones) and a little tomato and onion, actually the latter was in such small quantities you hardly noticed, but we ate with relish anyway.
Generally, Agidi or Eko comes quite bland and tangy because of the fermentation process of making the corn slurry. (Ogi). I am not usually a big fan of Agidi .
I came up with this dish as a way to get to eat Agidi more often because it’s quite light on the stomach but the calories are still there anyway.
A young lady friend of mine said she could also give it to her toddler who was just being introduced to family foods. I advised she replaced the beef with fish.

  • For me paired with steamed or stir fried vegetables,will certainly make for  a nice evening meal.
  • Coconut milk is an interesting twist to this dish.
  • Another discovery for me is to add a little seasoning and have a savory Ogi .

Recipe
Ogi (corn slurry) (about N100)
4 cooking spoons Coconut milk
2 whole Tomatoes (chopped)
2 whole Pepper(chopped)
1/2onion(chopped)
1/2cup boiled beef (chopped in tiny bits)
1 cooking spoon Vegetable oil
1sachet ginger/ garlic seasoning powder

ingredients for agidi

Method
1, Fry your vegetables and meat ,add some seasoning and set aside. It should look like tomato  stew

stir frying beef
2, Boil water for making the Ogi
3,Dissolve the Ogi in the coconut milk in a pot and sprinkle on a little seasoning
4, Make the Ogi with the boiling water, just like you make custard
5, Place Ogi pot on fire and continue stirring to allow it thicken more
6, Quickly mix in the Tomato stew , stirring to ensure even mixing

beef agidi
7, Quicky scoop into desired molds or wrap in Moin Moin leaves
8,  Allow  to cool a bit for about 20- 30 mins to set

jollof agidi
9, Serve with Pepper sauce  which is optional and some steamed or sautéed vegetables

stewed agidi jollof

Tip: Make sure your molds or wrapping leaves are ready  before you start making the Ogi. Pap sets quite fast as soon it cools

 

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