Agidi jollof is a Nigerian dish made with cornstarch. It is mostly eaten by the tribes of Eastern Nigeria, but it can also be found in other parts of the country. Uma leaves or banana leaves are used to wrap and serve the dish.
- Meat, cut into pieces
- Curry powder
- Groundnut or palm oil
- Ground/puréed tomatoes
- Ground chile pepper
- Seasoning/stock cubes
Agidi mix Edit
- Combine the meat, curry powder, onion and thyme in a pot. Cover with water, and bring to a boil. Cook until the meat is soft.
- Remove the meat pieces from the stock. Sieve the stock to remove and discard any solids.
- Heat some oil in a pot. Add the ground tomatoes, and fry for about 20 minutes until the sour smell of the tomatoes is gone.
- Season to taste with salt, pepper, curry powder, and seasoning cubes. Cover and cook until the taste is right.
- Stir in the cooked meat.
Agidi mix Edit
- Place the corn kernels in a pot, and cover with water. Bring to a boil.
- Drain the corn, and rinse it with cool water.
- Blend the corn to a smooth paste, and transfer it to a bowl. Cover it with a few inches of cool water, and leave the starch to settle to the bottom.
- Carefully separate the water from the starch.
- Transfer the starch to a pot, and stir in water until it has the consistency of evaporated milk.
- Cook over medium heat, stirring constantly, until it thickens. Do not let cool.
- Gradually mix the prepared stew into the hot corn starch mixture until it gets an over even colour.
- Make a cone with a leaf. Scoop some agidi mixture into the cone, add a soft marrow bone, and top with more agidi mixture.
- Seal the cone, and repeat the process with the remaining leaves and agidi mixture.
- Set aside for a few minutes until the agidi cools and firms up.
Notes, tips, and variations Edit
- To speed up the process, you can use store-bought cornstarch instead of extracting the starch from fresh corn.