Agidi (Fermented Cornflour Pudding)

Agidi (Fermented Cornflour Pudding) is a traditional Nigerian recipe for a classic accompaniment of fermented cornflour (corn starch) cooked in water until thick that's spread on plantain leaves and allowed to set and harden before serving. The full recipe is presented here and I hope you enjoy this classic Nigerian version of: Fermented Cornflour Pudding (Agidi).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Vegetarian Recipes Nigeria Recipes

This is a traditional sour porridge, made with fermented cornflour (cornstarch) that is a common accompaniment in the Igbo land of Nigeria. Street vendors typically serve this hot for you to bring home and finish the preparation yourself. In Yoruba culture this is typically served cold as an accompaniment and is known as 'eko'.

Ingredients:

6 tbsp (4 medium wraps) raw, fermented, cornflour (corn starch)
2l water
salt, to taste
10 medium sized, broad, banana or plantain leaves (or use greaseproof [waxed] paper)

Method:

Make a thick paste of the cornflour with a little water. Pour the remaining water into a pot and whisk in the cornflour paste. Bring just to a boil, stirring constantly, then season to taste with salt.

Reduce to a simmer and continue cooking for about 20 minutes, again stirring constantly. After this time wash the leaves and arrange on a tray. Scoop over the agidi, forming a fairly thick layer then set aside to cool and set.

Serve as an accompaniment. The warm agidi porridge is also sometimes served for breakfast.