What U Ate
How To Make Agidi
Wash the corn 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.
Drain the water and take the corn to the grinding mill, There are lots of places to grind Agidi corn in Nigeria for a very little amount of money. You may not use a blender.
Grind the corn and rinse it.
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.
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. Easy Right?
Remove the chiffon cloth once you are done and allow the starch in the bowl to sit for up to 3 hours.
After three hours, 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.
It should be about 2 litters (2000ml) if you used 8 cups of corn. 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.
Allow 1-3 hours for the agidi to cool and solidify. Serve with boiled beans and tomato stew. I love it that way. You can also serve with moi moi or akara.
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That is how to make Agidi white, the Yorubas call it eko. I would like to read your comments below. Go from Agidi to Other Foods, thanks for your time and have wonderful day ahead. Don’t forget to tell me how your agidi (eko) turned out.
And the Video:
Culled from allnigerianfoods.com
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