Main Course Medium
Homemade Agidi (Eko) with Spicy Chicken Soup
A classic West African dish made simple — using Poshy Foods' organic fermented cornmeal. This zero-preservative Agidi sets to perfection and pairs beautifully with rich, spicy soups like chicken pepper soup.
Prep: 10 mins
Cook: 20 mins + 8 hours setting
Serves: 4-6
Ingredients
- • 1 cup Poshy Ogi flour
- • 1/2 cup cold water (for slurry)
- • 2 cups boiling water
- • Pinch of salt (optional)
- • 1 lb chicken (cut in pieces)
- • 2 cups chicken stock
- • 1 scotch bonnet pepper
- • 1 onion
- • 2 tbsp palm or vegetable oil
- • Seasoning cube + salt to taste
Instructions
- 1 In a bowl, mix 1 cup of Poshy Ogi flour with 1/2 cup cold water into a smooth, lump-free paste.
- 2 Bring 2 cups of water to a boil.
- 3 Gradually pour the boiling water into the Ogi slurry while stirring continuously.
- 4 Stir vigorously until the mixture thickens into a stretchy, pudding-like consistency.
- 5 Pour immediately into ramekins or bowls. Cover and let cool at room temperature for 5-10 hours or until fully set and firm.
- 6 Blend pepper, onion, and scotch bonnet into a smooth mix.
- 7 Heat oil in a pot, add the blend, and cook for 10 minutes.
- 8 Add chicken, stock, salt, and seasoning. Cook until thick and well-spiced.
- 9 Garnish with fresh herbs if desired.
- 10 Turn the firm Agidi out of the bowl onto a plate.
- 11 Pour the spicy chicken soup over it or serve on the side.