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How To Make Agidi Jollof From Scratch

HOW TO MAKE AGIDI (EKO)/AGIDI JOLLOF
Agidi Jollof

 
Agidi jollof is a delicious Nigerian dish that combines the savory flavors of jollof rice with the smooth texture of agidi (corn pap). It originates from the southeastern region of Nigeria.


Here's a breakdown of the key components of Agidi jollof:

Agidi (Corn Pap):

This is a slightly fermented corn flour porridge made by cooking corn flour (akamu/ogi) with water. It has a light and slightly sour taste.

Jollof Sauce:

Similar to a stew, jollof sauce is a flavorful tomato and pepper base often cooked with meat or fish, spices, and vegetables. 

Traditionally, agidi jollof is made by mixing cooked agidi with jollof sauce. It can be enjoyed as a snack, light lunch, or even dinner.  Some variations might include spooning the mixture into leaves (like banana leaves) or molds for individual portions. 
 

Nutritional Benefit of Agidi Jollof

1. Good for Eye Health
Remember, the two antioxidants I mentioned were present in corn, lutein, and zeaxanthin. These two antioxidants may prevent cataracts and age-related macular degeneration (AMD), which are two common ocular problems in Nigeria.

2. Good for weight loss
Despite comprising of mainly carbohydrates, agidi is a great Nigerian weight loss food. It has a moderate amount of calories and a decent amount of fiber, which makes it a great food to add to your weight loss diet.

3. Improves digestive health
Foods that are high in fiber are known to be good for the digestive system. Agidi is full of fiber, and hence it can improve the digestive system and is also easy to digest.

4. Healthy food for toddlers
Agidi is an incredible food you can use when introducing your toddlers to solid food. It contains a lot of vital vitamins and nutrients, and also has a good amount of carbs, which supplies energy. Other reasons why Agidi is great to toddlers is because it is very affordable, easy to digest, and readily available.

5. Healthy food for pregnant women
Agidi is a good source of vitamins and minerals, one of which is very useful to pregnant women. Folic acid is a must in your diet if you’re pregnant. This is because it ensures the efficient use of protein and prevents the risks of birth defects.

Ingredients For Agidi Jollof

4 cups of corn
Uma leaves (Local moi moi leaves)
Water 

Procedure For Making Agidi Jollof

1. Clean corn from sand, wash and soak in water for 15 to 24 hours.
Wash the corn after soak and transfer into a cooking pot, add water to cover them and set on heat. Stir occasional and turn off the heat when it is about to boil.

2. Drain the water and take the corn to the grinding mill. 

3. Drape the chiffon cloth over a big bowl and tie it up. Scoop in some ground corn in handful portions and tart rubbing it on the surface while adding water. At some point you will feel just the chaff. Remove it and scoop in more ground corn.

4. At the point when your hand can feel the water in the bowl from the top of the chiffon cloth, stop adding water and just rinse the ground corn.
Once ground corn is mixed with enough water, the starch will escape into the bowl as you keep robbing on them while the chaff is left on the surface. This should be easy.

5. Remove the chiffon cloth once you are done and allow the starch in the bowl to sit for up to 3 hours.
After this time, the starch should have settled at the bottom of the bowl and water on top. Decant – pour out the clear water and stir what is left with a wooden turner. It should not be as thick as dissolved pap or custard and it shouldn’t be too watery either.

6. Pour into a pot, set on heat and start stirring with a wooden turner. The heat shouldn’t be too much, if it is forming solid crumbs, then the heat is too much. Reduce it a little.

7. Continue stirring until it looks like prepared pap but maybe a little thicker. This should take about 12 - 20 minutes before you get to this point. Pour into smaller plates or use a leave to wrap. 

Keep for about 1-3 hours for the agidi to cool and solidify.

AGIDI JOLLOF
 
Ingredients for making Agidi Jollof

6 cups dry white corn
20 small chewable biscuit soft bones
3-4 teaspoons Nigerian curry powder
3-4 teaspoons ground dry cayenne pepper
10 plum tomatoes
1 teaspoons thyme
1 red onion
2-3 small seasoning cubes
Salt to taste
Local leaves

Procedure 
1. Soak corn in water for 12 to 24 hours if possible. 
2. Put the cleaned soft bones in a pot. Add the onion (cut into chunks), seasoning cubes and thyme.
3. Pour water to cover it and start cooking.
4. When the meat is soft, take them out and put in another pot.
5. Take away the chunks of onion then sieve the stock into the meat so that no tiny pieces of ingredients the will ruin the Agidi Jollof mold.
6. Make tomato stew with the remaining ingredient. Once the tomatoes stew is done, add the cooked bones and stir together properly. Keep aside to be used later.
7. Rinse the corn very well, put in a pot and pour water to cover the corn.
8. Set it on the heat, cover and start cooking on medium heat.
9. As soon as it boils very well, take it off the burner.
10. Pour in a sieve and rinse with cool water.
11. Blend the corn till smooth.
12. Then sieve and rinse with a chiffon cloth, that is the cloth for sieving akamu.
13. When done, cover the bowl and leave it to settle.
14. When the corn starch completely separates from the water, slowly decant the water into a container.
15. Scoop the corn starch into a pot, stirring at the same time until you have a good consistency.
16. while the pot is still on medium, add the stew and start stirring none stop. If you stop stirring, lumps will form, you don’t want that.
17. Once it starts to thicken, stir even more continuously till the agidi is well cooked. 
18. Scoop in the local leaves while adding the bone along. Cover and keep to rest till firm.

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