- 300g Soft chewable bones a.k.a. Biscuit bones
- 200g Corn flour or Akamu/Ogi
- 250ml Tomato Stew
- 1 big stock cube
- 1 onion
- ½ teaspoon curry powder
- Pepper & Salt to taste
- 200ml cold water
- Hot water
You’ll additionally need:
Uma leaves (Thaumatococcus Daniellii) for wrapping the Agidi Jollof whilst performed. You can also placed them in plastic boxes or maybe aluminium foil.
Before you prepare the Agidi Jollof
Wash the uma leaves in lots of bloodless water and set apart. Click here to see a way to do that.
Cut the onion into huge chunks.
Pound the pepper, this is if you are using clean habanero/scotch bonnet peppers.
Prepare the Agidi Stew
Put the smooth bones in a pot, add the chunks of onion and inventory dice. Pour water to the same level because the bones and start cooking.
When done, eliminate the chunks of onion and add salt to flavor.
Add the tomato stew, pepper and curry powder.
Stir and cowl to simmer then set it apart for later.
Prepare the Agidi Jollof
Mix the corn starch/flour or Akamu/Ogi/Pap with the 2 hundred mls of bloodless water in a pot. Please upload water little by little due to the fact it really is the quality way to get an amazing aggregate without lumps. This have to be executed off the range.
When completed, boil a few water.
Pour the new water into the corn starch blend, stiring at the identical time until you observe it begin to thicken.
Transfer the pot to a stove and set the heating to low.
Continue blending/stirring till the agidi is completely stable.
Add the Agidi Stew. Add enough amount to present the Agidi Jollof a rich crimson colour. Do now not add the bones right now.
Mix thoroughly until the stew is nicely integrated within the Agidi, giving it a fair pink colour.
Add drops of water to the combination, cowl and leave to simmer.
Mix again to mix the water and the Agidi Jollof.
Dish the Agidi onto the uma leaves and wrap it up.
Place in your kitchen counter to chill down to a at ease temperature.