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Agidi (set fermented maize in leaves)
Ẹ̀kọ / Agidi: fermented maize starch cooked thick and set in leaves, eaten with stew or moi moi
Wrapped in green leaves and stacked in pyramids, ẹ̀kọ (Yoruba) or agidi (Igbo) is the solid form of ogi: the same fermented maize paste cooked much thicker, then left to set into a cool, wobbly block. It tastes gently sour and very clean, which is why it suits a hot pepper stew, moi moi, akara or a bowl of efo. Buka in Lagos and Ibadan sell it at breakfast and lunch. Undercooking is the most common mistake, and the agidi then stays soft and runny, so cook until a spoon leaves a clear trail across the pot. Chef's tip: pass banana leaves quickly over a flame until they turn shiny and supple, and they will fold without tearing.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 14 oz wet ogi pastefrom African grocers; or 160 g ogi powder
- 4 ¼ cups water
- 6 banana leavescut into 25 cm squares; or small bowls lined with plastic wrap
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Method
0/6 doneStep 1: Wipe the 6 banana leaves and pass each briefly over a gas flame or hot plate until it turns bright and pliable.
8 minStep 2: Stir 14 oz wet ogi paste with 300 ml of the 4 ¼ cups water in a bowl until smooth and lump-free.
2 minStep 3: Bring the remaining water to the boil in a heavy pot. Pour in the ogi mixture, stirring hard, and lower the heat to medium-low.
5 minStep 4: Cook for 15–20 minutes, stirring constantly with a wooden spoon and scraping the bottom, until very thick, glossy and translucent and the spoon leaves a clear trail. A spoonful dropped on a cold plate should set within a minute.
18 minStep 5: Spoon 2–3 ladlefuls into the centre of each leaf, fold the sides over and then the ends to make neat parcels. Stand them seam-side down.
8 minStep 6: Leave to cool and set for at least 1 hour. Serve at room temperature, unwrapped, with pepper stew or moi moi. Keeps 2 days in the fridge in its leaf.
Nutrition per serving
- Calories
- 200 kcal
- Protein
- 3 g
- Carbs
- 44 g
- Fat
- 1 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does agidi (set fermented maize in leaves) take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
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