Agidi jollof is derived from its white counterpart Agidi/Eko, but with some added ingredients. Agidi jollof can be eaten as a snack, light lunch, or dinner.
- 300g of biscuit bones
- 200g of corn flour/ogi (pap)
- 250ml of tomato stew
- Seasoning cubes
- 1 onion
- 1/2 tsp of curry powder
- Fresh pepper
- 200ml of cold water
- Hot water
- Uma leaves/aluminium foil/plastic containers
- Wash the uma leaves in cold water and set aside.
- Cut the onions into big chunks, then pound the fresh pepper.
- Put the biscuit bones in a pot, add the onions and seasoning cube. Pour water to the same level as the bones and leave to cook.
- When the biscuit bone is done, remove the onions and add salt to taste. Add the tomato stew, pepper, and curry powder. Stir and cover to simmer, then set aside.
- Mix the corn flour/ogi with the 200mls of cold water in a pot. Add the water bit by bit so as to avoid lumps. This should be done off the stove.
- When done, boil some water. Pour the hot into the corn flour/ogi mix, stirring at the same time till you notice it starts to thicken.
- Transfer the pot to a stove and set the heating to low. Continue stirring till the agidi is completely solid.
- Add the agidi stew. Add enough quantity to give the agidi jollof a rich red colour. Don’t add the bones yet. Mix very well till the stew is well incorporated in the agidi, giving it an even red colour.
- Add drops of water to the mix, cover and allow to simmer. Mix again to combine the water and the agidi jollof.
- Dish the agidi into the uma leaves and wrap. Place on your kitchen counter to cool down.
Serve warm with any choice of cold drink