Ingredients for making Agidi/ Eko
1 cup corn flour (corn starch)
700mls (approx. 25 fl. Oz. ) cold water
If you are in Nigeria you have to be able to buy the wet corn starch called Ogi or Akamu. If you are outside Nigerian then you need to be using corn flour. Ensure that the corn flour you purchase may be very nice. In Europe I should purchase the corn flour called Maizena. I like it because it’s miles very great and has the sour flavor of Ogi or Akamu. This makes it flavor as suitable as the Agidi that is made in Nigeria.
- Mix the corn starch/flour with the seven hundred mls of bloodless water in a pot. Please add water bit by bit because it really is the satisfactory way to get an awesome aggregate with out lumps. If you’re the use of Akamu or Ogi, add water till you get the consistency proven .
- Place the pot at the range and set the heating to medium low.
- Stir continuously with a wood spatula. You don’t ought to stir in a single route. Just make sure you are constantly stirring the aggregate.
- After some time, you may notice the corn starch aggregate begin to thicken. Continue stirring due to the fact in case you forestall, lumps will shape and you do no longer want that. If you are stirring continously and lumps are nonetheless forming, it way the warmth is too much so reduce the heat.
- When it has completely thickened like Custard, pour a few water to the edges of the Agidi, cover the pot and depart to simmer for about 10 mins on medium heat.
- Stir well to combine the Agidi with the water.
- To take a look at that the Agidi is performed, placed a small amount into a few cold water. If it units after cooling down then the Agidi is performed.
- Transfer to bins and leave to settle down absolutely at room temperature.
- You should wrap them with Uma leaves to get the classic Agidi shape.
- Serve with warm Akara or piping warm Nigerian Pepper Soup. They are tremendous companions to Agidi.