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.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 5 method steps from beginning to end.
- Measure and arrange all 3 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Useful preparation guidance
Read the complete method before starting so ingredients and equipment are ready when needed.
Measure and prepare every ingredient before applying heat or beginning time-sensitive steps.
Use the method's visual and texture cues, because cookware and heat levels can vary between kitchens.
General kitchen guidance; no recipe-specific claim has been added.Method
- 01
Gradually mix the water into the corn starch until you get a smooth, lump-free mixture. If desired, add a little sugar to taste.
- 02
Transfer the mixture to a pot, and stir continuously over medium-low heat until it thickens to a smooth, custard-like consistency.
- 03
Add a little water around the sides of the pot, cover, and simmer for about 10 minutes
- 04
Stir well, and test for doneness by placing a small portion in cold water; if it sets firmly after cooling, the agidi is ready.
- 05
Transfer the mixture into containers or wrap in leaves, then allow it to cool completely and set before serving.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 4.0, credited to Egbedi; view original image record .
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