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Agidi (Nigerian Cornstarch Swallow)

Agidi, also known as eko among the Yoruba people of Nigeria, is a smooth, firm pudding made from fermented maize starch. Unlike liquid pap, agidi is cooked until thick, moulded into a solid form, and allowed to cool before serving. It is commonly wrapped in leaves or packaged in containers and eaten with bean dishes, stews, moin moin, akara, or soup.

Source and licence

"Agidi (Nigerian Cornstarch Swallow)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Agidi_(Nigerian_Cornstarch_Swallow), revision 4638753), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Agidi_(Nigerian_Cornstarch_Swallow)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4638753

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

Nigeria. Associated with Nigeria by the source's category: Igbo (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Gradually mix the water into the corn starch until you get a smooth, lump-free mixture. If desired, add a little sugar to taste.
  2. Transfer the mixture to a pot, and stir continuously over medium-low heat until it thickens to a smooth, custard-like consistency.
  3. Add a little water around the sides of the pot, cover, and simmer for about 10 minutes
  4. Stir well, and test for doneness by placing a small portion in cold water; if it sets firmly after cooling, the agidi is ready.
  5. Transfer the mixture into containers or wrap in leaves, then allow it to cool completely and set before serving.