How to make white Agidi (Eko)

Our Food and Recipes section will be teaching our readers how to make white Agidi. Agidi is made from corn flour and it is eaten with Akara,pepper soup or stew.

It is very simple to make and below is the ingredients and direction on how to make it.

1 cup corn flour (corn starch)
700mls (approx. 25 fl. oz. ) cold water


Mix the corn starch/flour with the 700 mls of cold water in a pot. Please add water bit by bit because that’s the best way to get a good mixture without lumps.

Place the pot on the stove and set the heating to medium low.
Stir continuously with a wooden spatula. You don’t have to stir in one direction. Just make sure you are constantly stirring the mixture.

After some time, you will notice the corn starch mixture begin to thicken. Continue stirring because if you stop, lumps will form and you do not want that. If you are stirring continously and lumps are still forming, it means the heat is too much so reduce the heat.

When it has completely thickened like Custard, pour some water to the sides of the Agidi, cover the pot and leave to simmer for about 10 minutes on medium heat.

Stir well to mix the Agidi with the water.

To check that the Agidi is done, put a small quantity into some cold water. If it sets after cooling down then the Agidi is done.
Transfer to containers and leave to cool down completely at room temperature.

You should wrap them with Uma leaves to get the classic Agidi shape.
Serve with hot Akara or piping hot Nigerian Pepper Soup or stew. They are great partners to Agidi.


Agidi is mostly wrap in leaves

Agidi with vegetable soup

Agidi with goat meat pepper soup