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Agidi (Nigerian Cornstarch Swallow)

@arecipe.bsky.social

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.

Total 00:05
Yield 1

Ingredients

  • 1 cup corn starch
  • 700 ml (approx. 25 fl oz) cold water
  • Sugar to taste (optional) (optional)

Instructions

  1. 1
    Gradually mix the water into the corn starch until you get a smooth, lump-free mixture. If desired, add a little sugar to taste.
  2. 2
    Transfer the mixture to a pot, and stir continuously over medium-low heat until it thickens to a smooth, custard-like consistency.
  3. 3
    Add a little water around the sides of the pot, cover, and simmer for about 10 minutes
  4. 4
    Stir well, and test for doneness by placing a small portion in cold water; if it sets firmly after cooling, the agidi is ready.
  5. 5
    Transfer the mixture into containers or wrap in leaves, then allow it to cool completely and set before serving.
Category
Snacks

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Agidi_(Nigerian_Cornstarch_Swallow)