Nigeria / Side
Agidi (Nigerian Cornstarch Swallow)
Agidi, also known as eko among the Yoruba people of Nigeria, is a smooth, firm pudding made from fermented maize starch. Unlike liquid pap, agidi is cooked until thick, moulded into a solid form, and allowed to cool before serving. It is commonly wrapped in leaves or packaged in containers and eaten with bean dishes, stews, moin moin, akara, or soup.
Ingredients
- corn starch1 cup
- cold water, approx. 25 fl oz700 ml
- sugar, to taste (optional)
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Gradually mix the water into the corn starch until you get a smooth, lump-free mixture. If desired, add a little sugar to taste.
Transfer the mixture to a pot, and stir continuously over medium-low heat until it thickens to a smooth, custard-like consistency.
Add a little water around the sides of the pot, cover, and simmer for about 10 minutes
Stir well, and test for doneness by placing a small portion in cold water; if it sets firmly after cooling, the agidi is ready.
Transfer the mixture into containers or wrap in leaves, then allow it to cool completely and set before serving.
