Master the art of making traditional Agidi (Eko) with this comprehensive guide. Learn how to transform fermented cornmeal into a firm, sliceable pudding that perfectly complements spicy West African soups.
In a bowl, mix 1 cup of Poshy Ogi flour with 1/2 cup cold water into a smooth, lump-free paste.
Tip: Smooth slurry = smooth Agidi texture.
Bring 2 cups of water to a boil.
Tip: Use fresh water for best results.
Gradually pour the boiling water into the Ogi slurry while stirring continuously.
Tip: Stir vigorously to prevent lumps.
Stir vigorously until the mixture thickens into a stretchy, pudding-like consistency.
Tip: The Agidi is ready when it pulls away from the sides.
Pour immediately into ramekins or bowls. Cover and let cool at room temperature for 5-10 hours or until fully set and firm.
Tip: Setting time varies - test firmness before unmolding.
Blend pepper, onion, and scotch bonnet into a smooth mix.
Tip: Blend until completely smooth.
Heat oil in a pot, add the blend, and cook for 10 minutes.
Tip: Cook until oil separates from the mixture.
Add chicken, stock, salt, and seasoning. Cook until thick and well-spiced.
Tip: Simmer until chicken is tender and soup is flavorful.
Garnish with fresh herbs if desired.
Tip: Fresh herbs brighten the soup's flavor.
Turn the firm Agidi out of the bowl onto a plate. Pour the spicy chicken soup over it or serve on the side.
Tip: Slice Agidi and serve with soup poured over.
| Calories | 420 kcal |
| Protein | 25g |
| Carbohydrates | 35g |
| Fat | 20g |
| Fiber | 4g |
| Sodium | 580mg |
* Nutrition information is approximate and may vary based on preparation methods.
Expert in traditional West African soups and stews
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