How to Prepare Agidi (Cornmeal Pudding) – A Traditional Nigerian Delight

Agidi is a traditional Nigerian cornmeal pudding enjoyed with stews or soups, made from cornstarch or raw pap.

Agidi, also known as cornmeal pudding, is a cherished dish in Nigerian cuisine, loved for its versatility and comforting texture. This traditional recipe is made from dry white corn and is often enjoyed as a side dish or a substantial meal. Known as "Eko" in the Yoruba language, Agidi is typically served with a variety of sauces and soups, reflecting its place in both Yoruba and Igbo culinary traditions.

Recipe Information

• Recipe Cuisine: Nigerian Cornmeal Recipe
• Recipe Course: Cornmeal Pudding Recipe
• Cooking Method: Simmering
• Recipe Color: White
• Recipe Category: Side Dish, Breakfast, Dinner
• Main Ingredients: Raw Pap/Cornstarch and Water
• Author: Food Research Kitchen

Ingredients Needed

• Dry White Corn: Use either white pap or cornstarch, depending on your preference.
• Water: Amount needed to achieve the right consistency.

Tools Needed

• Pot: For cooking the Agidi.
• Bowls: For mixing and preparing the ingredients.
• Spoon: For stirring and serving.
• Blender: For grinding the corn.
• Chiffon Cloth: To strain the corn puree.
• Wooden Spoon: Ideal for stirring while cooking.
• Setting Container: To mold the Agidi.

Agidi Setting Containers of Choice

• Banana Leaves: Traditional and adds flavor.
• Uma Leaves: Another traditional wrapping option.
• Plastic Containers: For a modern approach.
• Foil Plates: Easy and convenient.
• Foil Pockets: Good for individual servings.
• Nylons: Versatile and available.
• Ramekins: For individual servings.
• Aluminum Foil Pans: Great for larger quantities.
• Tomato, Milk, or Butter Cans: Recycled containers for molding.

Procedure for Making Agidi

Agidi can be made using either cornstarch or raw pap. Below is a detailed guide for both methods:

Making Agidi from Cornstarch

1. Prepare the Cornstarch: Soak the corn for 1 day or boil it briefly to soften. Drain the water, then grind or blend the corn smoothly. Strain the puree through a chiffon cloth to remove chaff. Let the cornstarch settle for 3 to 5 hours, then discard the clear water, leaving the settled cornstarch. Dissolve the cornstarch in water and stir in a pot over heat, continuously stirring to prevent lumps.

2. Cook the Agidi: Reduce heat to low and keep stirring for 15-20 minutes until the Agidi thickens and becomes translucent. If it gets too thick, add a little hot water and continue stirring. Ensure it resembles a thicker version of prepared pap.

3. Check for Doneness: Test a small amount of Agidi in water. If it dissolves, it needs more cooking. Once cooked properly, remove from heat and transfer to a container or wrap with uma or banana leaves.

4. Cool and Set: Allow Agidi to cool and solidify for 1 to 3 hours. For quicker solidification, place it in the fridge.

Making Agidi from Raw Pap

1. Prepare the Raw Pap: Soak corn for 2 to 3 days. Drain and blend the corn smoothly. Strain through a chiffon cloth, letting it settle. Dissolve the pap in water gradually to form a smooth puree. Pour this into boiling water, stirring continuously to avoid lumps.

2. Cook the Agidi: As with cornstarch, reduce heat to low and cook while stirring for 15-20 minutes until thickened and translucent. Adjust consistency with hot water if needed.

3. Check for Doneness: Test by placing a small spoonful in water. If it dissolves, cook further. Once properly cooked, transfer to a container or wrap.

4. Cool and Set: Allow Agidi to set for 1 to 3 hours, or refrigerate for faster setting.

How to Serve Agidi

Agidi is typically served cold but can be enjoyed in various ways:

• With Stew: The Yoruba people commonly serve Agidi with tomato or pepper stew.
• With Pepper Soup: The Igbo people often pair it with spicy pepper soup or sometimes with ofe Akwu (Banga stew).
• With Akara, Moi Moi, Beans, or Sauce: Agidi also complements dishes like akara (bean cakes), moi moi (bean pudding), and beans.

Foods You Can Serve with Agidi

1. Tomato Stew/Buka Stew: A rich, spicy stew that enhances the bland taste of Agidi.
2. Pepper Soup: A spicy, flavorful soup that pairs well with Agidi, especially in the Igbo tradition.
3. Pepper Sauce: Adds a fiery kick to the otherwise mild Agidi.
4. Ofe Akwu (Banga Stew): A traditional stew made from palm nuts, perfect with Agidi.
5. Moi Moi: A steamed bean pudding that makes a great side dish.
6. Beans: Simple and hearty, beans complement Agidi beautifully.
7. Akara: Fried bean cakes that add crunch to the soft Agidi.
8. Sauce: Any favorite Nigerian sauce can be used.
9. Soup: Agidi is versatile enough to be served with a variety of soups.

Conclusion

Agidi, a traditional Nigerian cornmeal pudding, is not just a dish but a cultural staple that brings together the flavors and customs of Nigeria. Whether you’re making it from cornstarch or raw pap, this dish offers a unique texture and taste that pairs well with a variety of Nigerian stews, soups, and sides. From its preparation in banana leaves to its serving with spicy sauces or hearty soups, Agidi remains a beloved part of Nigerian cuisine.

By mastering the art of making Agidi, you’re not only creating a delicious meal but also participating in a cherished culinary tradition that has been passed down through generations. Enjoy your cooking adventure with this versatile and delightful dish!