Agidi

Agidi

Agidi
Alternative names	Nigerian corn pudding
Type	Traditional Nigerian food
Place of origin	Nigeria
Region or state	South West (Nigeria)
Serving temperature	Warm
Main ingredients	Corn flour Water
Ingredients generally used	Salt
Media: Agidi

Agidi is a Nigerian food of Yoruba origin. It also has a Yoruba variant known as Eko. It is often described as a Nigerian jelly-like dish and is made in a way similar to pap (ogi), although the two are different. Agidi also has a variant known as “Agidi Jollof,” which is prepared similarly to Jollof rice. It made with corn flour and water.

Overview

Agidi is popular in the southern region of Nigeria, particularly among the Yoruba of Southwestern Nigeria, but it has been adopted by other Nigerian groups such as the Igbo. It is a smooth, soft, and mildly fermented pudding that holds a special place in many Nigerian households. It is best served with warm sauces or dishes such as Banga soup, Ofe Nsala, pepper soup, stewed vegetables, Akara, or any accompaniment of choice.

Health benefits

Since it is made from corn and water, its health benefits are similar to those of maize, including being rich in potassium, helping to reduce blood cholesterol, and aiding in the prevention of diverticulosis. Due to its high fiber content, it may also help reduce constipation.

Variant

Agidi jollof

It is pink or red in color due to the tomato stew added during preparation. Unlike white Agidi, which is usually paired with a side dish, Agidi Jollof can be eaten on its own, similar to Moi Moi. The ingredients used in making it include:

• Corn starch
• Fresh tomatoes
• Scotch bonnet (Atarodo pepper)
• Red bell pepper (Tatashe)
• Onion
• Minced meat/ Minced chicken/ Mashed boneless fish or soft Marrow bones
• Vegetable oil
• Water
• Bouillon cubes (Maggi/Knorr)
• Salt