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Agidi (Eko)

Also known as Agidi / Eko (Set Corn Pudding)

Agidi, called eko in Yoruba, is corn starch cooked until thick, then left to set into a smooth, sliceable pudding. It is Nigeria’s savoury jelly: eaten cold or room-temperature with hot akara, stew or pepper soup. It is not drinkable ogi — the same grain, a different texture.

Agidi (Eko), Nigerian cooking

Ingredients

  • 1 cup of fine corn flour or corn starch (or prepared akamu/ogi paste)
  • 700 ml of cold water
  • Uma or banana leaves, or small bowls, for setting

Method

  1. 01

    Mix the corn flour with the cold water in a pot, adding water bit by bit so there are no lumps. If using ogi paste, loosen it with water to a pouring custard.

  2. 02

    Set the pot on medium-low heat. Stir constantly with a wooden spoon. As it thickens, keep stirring so lumps do not form; lower the heat if they start.

  3. 03

    When it is as thick as set custard, splash a little water around the sides, cover and simmer 10 minutes. Stir again.

  4. 04

    Drop a spoonful into cold water. If it sets, it is done. Pour into leaves or bowls and cool completely. Slice and serve with akara, stew or pepper soup.

More porridge & breakfast puddings