How to make Agidi Jollof||Everything you need to know

 How to make Agidi Jollof||Everything you need to know|| If you clicked on the link leading to this article, I must commend you, because you did a great job, in this article i will be sharing with you everything you need to know on how to make agidi jollof from scratch to the finish, do yourself the favour of staying on this page as we dive right in.

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What Agidi?

Agidi is one the loved fast food known in Nigerian, it is a delicacy which is been prepared by boiling a good mixture of edibles in a leaf, through the aid of making cooking utensils or source.

This is a very delicious fast food, which is usually sold by the yorubas, a tribe in the western part of the country which is known for the trade in this food. It is very delicious as it contains, brisket bones, fishes etc.

Recommended: How to make Nigerian Zobo

If love eating this meal, but have little or no knowledge of its preparation like I said earlier, I must commend you because by the end of this article you definitely know  How to make Agidi Jollof.

Ingredients needed in making Agidi

On like any other food, has a good of ingredients in their right quantities, needed for the preparation, below are the ingredients needed in making this meal.

• 3 cups dry white corn
• 12 small chewable soft bones (I used ribs)
• 1-2 teaspoons Nigerian curry powder
• 1-2 teaspoons ground dry cayenne pepper
• 500 mls tomato stew
• 1 teaspoon thyme
• 1 red onion
• 2 small seasoning cubes (beef flavour)
• Salt (to taste)

 How to make Agidi Jollof||Everything you need to know

Having known the ingredients needed in making agidi, now lets dive into the steps taken to make this fast food.

1. Put the cleaned soft bones in a pot.
2. Add the onion (cut into chunks), seasoning cubes and thyme.
3. Pour water to cover it and start cooking.
4. When the meat is soft, take them out and put in another pot.
5. Take away the chunks of onion then sieve the stock into the meat so that no tiny pieces of ingredients will ruin the Agidi Jollof mold.
6. Add the tomato stew. Remember this is a well fried tomato stew not tomato puree.
7. Add curry powder, cayenne pepper and salt. Cover and once it gets a good simmer, it’s done. Set it aside.
8. Rinse the corn very well, put in a pot and pour water to cover the corn.
9. Set it on the stove, cover and start cooking on medium heat.
10. As soon as it boils very well, take it off the stove. See video below.
11. Pour in a sieve and rinse with cool water.
12. Blend the corn till smooth.
13. Then sieve and rinse with a chiffon cloth, that cloth for sieving akamu.
14. When done, cover the bowl and leave it to settle.
15. When the corn starch completely separates from the water, slowly decant the water into a container.
16. Scoop the corn starch into a pot, add the decanted water bit by bit, stirring at the same time till you get the consistency of evaporated milk.
17. Set the pot on the stove on medium heat and start stirring none stop. If you stop stirring, lumps will form, you don’t want that.
18. Once it starts to thicken, stir even more continuously till the agidi is well cooked.
19. Once you are happy with the consistency and you have confirmed that the agidi is done, scoop a small quantity of the stew (only the stew, no bones) into the agidi. Mix very well. Add more, mix, till you get an overall even colour as shown in the video below.
20. Do not be tempted to add too much stew because if too much, the stew will prevent the agidi mold from forming.
21. When happy, make a cone with one leaf and scoop some Agidi Jollof into the cone, about half the quantity you want in that wrap.
22. Add one or two soft bones into the wrap.
23. Scoop more agidi jollof into the wrap to completely cover the bone.
24. Wrap as shown in the video below and set aside for a few minutes till the mold forms.