Agidi is made with corn flour. The process is very simple.
It tastes very good with hot akara or pepper-soup.
Ingredients
Corn flour (corn starch)
Cold water
Preparation
- Mix the cornstarch/flour with the cold water in a pot.
- Add water bit by bit because that’s the best way to get a good mixture without lumps.
- Place the pot on the stove and set the heating to medium low.
- Stir continuously with a wooden spatula. You don’t have to stir in one direction.
- After some time you will notice that the corn starch mixture begins to thicken. Continue stirring because if you stop, lumps will form.
- When it has completely thickened like custard, pour some water to the sides of the agidi, cover the pot and leave to simmer for about 10 minutes on medium heat.
- Stir well to mix the agidi with the water.
- To check whether the agidi is done, put a small quantity into some cold water. If it sets after cooling down, then the agidi is done.
- Transfer to containers and leave to cool down completely at room temperature.
- Wrap them with uma leaves
Serve with hot akara or pepper-soup.
