how to make agidi jollof

How to Make Agidi Jollof

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
  • Salt
  • 200ml of cold water
  • Hot water
  • Uma leaves/aluminium foil/plastic containers

Preparation method

  • 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.
See Also:  How to Prepare Plantain Moi-moi (ukpo ogede)

Serve warm with any choice of cold drink

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