Èko, the white semi-solid/solid food from maize, is one of the commonest foods in Yorubaland, and its status is legendary. Its appeal has permeated Nigeria, and in Igboland, èko is known as àgìdi. The Igbo received èko and have even devised one more delicious way to making and eating their àgìdi, and thereby extend its appeal.
The Igbo came with Àgìdi Jollof, and that’s what we are bringing to you today. To the ordinary Yoruba, jollof èko might sound out of place. But why not?
It’s alright to try it out and see the other taste of èko that’s known as Àgìdi Jollof.
Here’s how to prepare àgìdi jollof:
INGREDIENTS
- Corn starch (yes, the type used to make the everyday èko)
- Pepper
- Tomatoes
- Onions
- Biscuit bones
- Palm oil
- Seasoning
- Salt to taste
- Biscuit bones or bone marrow; or fish (deboned)
- Water
- Moimoi leaves
It should be noted that before you cook the àgìdi jollof, you would need to cook its stew. The stew would be cooked to taste with the usual stew ingredients, but the biscuit bones and (or) marrow or fish would be kept aside or drained from the stew.
Cook the àgìdi or èko as usual by pouring the corn starch in a boiling water while you stir it. It has to be constantly stirred to avoid lumping. Cook until the àgìdi has come to the semi-solid state and thick to your taste.
Now, add the stew to the àgìdi, while still stirring. It is advised that the stew should be poured in small measures to the cooking àgìdi until you achieve the even colour and thickness that you desire.
While still hot, fold the moimoi leaves for the àgìdi, and before finally wrapping it up, put one or two pieces of the biscuit bones in the àgìdi and you may add the marrow or pieces of the deboned fish.
Fold up with the leaf and leave to cold.
Your àgìdi jollof is ready for your enjoyment!