Agidi Jollof

Ingredients

• 2 cups raw white corn paste (wet corn starch / ogi / akamu)
• 1/2 pound soft brisket bones ("biscuit bones") or beef ribs, chopped into small pieces
• 4 medium fresh tomatoes
• 5 red bell peppers (tatashe)
• 3 scotch bonnet peppers (atarodo / rodo)
• 2 medium onions (one chopped for the stew, one for boiling meat)
• 2 tablespoons tomato paste
• 2 cooking spoons vegetable oil
• 1 tablespoon ground crayfish (for an authentic flavor boost)
• 1 teaspoon Nigerian curry powder
• 1/2 teaspoon thyme2 seasoning cubesSalt to taste
• 3 to 4 cups water (for mixing and cooking the starch)
• Fresh Uma leaves or banana leaves (washed and prepped for wrapping)

Method

1. 01

   Place the cleaned brisket bones in a pot with chunks of onion, one seasoning cube, thyme, and enough water to cover them.

2. 02

   Cook until the meat is completely tender, then separate the meat from the stock and strain the stock through a sieve to ensure a perfectly smooth finish.

3. 03

   Blend the fresh tomatoes, red bell peppers, scotch bonnet peppers, and the remaining onion together into a very smooth puree.

4. 04

   Heat the vegetable oil in a pan, add the tomato paste to fry off its raw taste, then pour in the blended pepper puree.

5. 05

   Fry the sauce until the oil fully separates on top, then add the curry powder, remaining seasoning cube, ground crayfish, meat stock, and cooked brisket bones.

6. 06

   Simmer the stew for an additional five minutes until rich and fragrant, adjust the salt to taste, and then set it aside.

7. 07

   In a large pot off the heat, mix the raw corn paste with cold water until it forms a smooth, lump-free, slightly runny liquid consistency.

8. 08

   Place the pot on medium heat and stir continuously with a wooden paddle or spoon to prevent lumps from forming as it heats.

9. 09

   Keep stirring vigorously as the mixture begins to thicken and change from a milky white to a translucent, shiny gel texture.

10. 10

    Pour the prepared hot jollof stew and brisket bones directly into the thickened corn paste while it is still on low heat.

11. 11

    Mix the two components together completely until the color is uniform and the meat is evenly distributed.

12. 12

    Test if the paste is cooked through by dropping a small spoonful into cold water; if it sets firmly and does not dissolve, it is ready.

13. 13

    Fold your washed wrapping leaves into a cone shape and scoop the hot mixture over it.

14. 14

    Fold the tips of the leaves securely to seal the package and place the wraps on a flat surface.

15. 15

    Leave the wrapped bundles to cool completely at room temperature for about two hours until they fully solidify into a firm, jelly-like texture before serving.

More porridge & breakfast puddings

• Ukwa Porridge120 min
• Agidi (Eko)45 min
• Potato and Fish Porridge40 min
• Achicha Ede90 min
• Lentils Porridge45 min
• Cowfoot Porridge150 min