📝 About This Recipe
Agidi, also known as Eko, is a beloved Nigerian staple celebrated for its incredibly smooth, jelly-like texture and subtle, fermented tang. Traditionally crafted from processed white corn, this steamed pudding serves as the perfect cooling accompaniment to spicy stews or a comforting breakfast when paired with bean cakes. Its beauty lies in its simplicity and the artisanal skill of wrapping it in aromatic Uma leaves, which infuse the pudding with a delicate, earthy fragrance.
🥗 Ingredients
The Corn Base
- 500 grams White Corn Starch (Ogi/Akamu) (Fresh wet corn paste is preferred, but high-quality dry corn starch works)
- 2 cups Cold Water (For dissolving the starch)
- 3-4 cups Boiling Water (Adjust for desired thickness)
The Wrapping Essentials
- 12-15 pieces Uma Leaves (Thaumatococcus daniellii) (Thoroughly washed; Banana leaves can be a substitute)
- 1 roll Kitchen Twine (Optional, for securing the parcels)
Optional Flavor Enhancements
- 1/2 teaspoon Salt (To balance the fermented flavor)
- 1 tablespoon Sugar (Optional, for a slightly sweet version)
👨🍳 Instructions
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1
Begin by prepping your Uma leaves. Wash them gently in salted water to remove debris, then wipe them dry with a clean cloth. Trim the hard stalks carefully without piercing the leaf blade.
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2
In a large, heavy-bottomed pot, place the corn starch (or wet corn paste) and add the 2 cups of cold water.
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3
Whisk the mixture vigorously until it is completely smooth and there are no lumps remaining. The consistency should be like heavy cream.
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4
Place the pot over medium heat. Slowly begin pouring the boiling water into the starch mixture while stirring constantly with a sturdy wooden spoon (turning stick).
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5
Continue to stir in a circular motion. You will notice the mixture start to thicken and change from an opaque white to a slightly translucent ivory.
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6
Reduce the heat to low. If the mixture is too thick to stir, add a little more hot water. It should be thick enough to hold its shape but fluid enough to pour into leaves.
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7
Cook the mixture for about 5-8 minutes, stirring continuously to prevent burning at the bottom. This ensures the starch is fully cooked and won't taste 'raw'.
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8
To test if it's ready, drop a small spoonful into cold water. If it sets into a firm jelly immediately, it is ready to be wrapped.
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9
Double up two Uma leaves to ensure a leak-proof parcel. Fold the bottom part of the leaves into a cone shape.
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10
Ladle about 1 to 1.5 cups of the hot corn starch mixture into the center of the leaf cone.
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11
Carefully fold the top flaps of the leaves over the mixture and tuck them under to create a sealed, rectangular or pyramidal parcel.
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12
Arrange the wrapped parcels in a steamer basket or on a rack inside a large pot with a small amount of boiling water at the bottom.
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13
Cover the pot tightly and steam the parcels for 15-20 minutes. This helps the leaves infuse their flavor into the Agidi and ensures a perfect set.
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14
Remove the parcels from the heat and allow them to cool completely at room temperature. The Agidi will firm up significantly as it cools.
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15
Once cooled, unwrap the leaf to reveal a beautiful, smooth, shimmering pudding ready to be served.
💡 Chef's Tips
Always stir in one direction to maintain a smooth, elastic texture without lumps. If you cannot find Uma leaves, use banana leaves softened over a flame or aluminum foil lined with parchment paper. For a richer 'Agidi Jollof' variation, you can mix in a savory tomato and bone marrow sauce before wrapping. Ensure the water is truly boiling when adding it to the starch; if it's just warm, the pudding won't thicken correctly. Store leftovers in the refrigerator for up to 3 days, but always serve at room temperature for the best texture.
🍽️ Serving Suggestions
Serve alongside a bowl of spicy Pepper Soup (Fish or Goat meat) for a classic pairing. Enjoy as a breakfast dish with hot Akara (fried bean cakes) or Moin Moin. Pair with a rich Okra or Ogbono soup for a satisfying, swallow-style meal. Serve chilled on a hot day as a cooling snack on its own. Accompany with a glass of chilled Zobo (Hibiscus tea) for a refreshing contrast.