How to Make Agidi / Eko with Corn Starch (Corn Flour)

Agidi, also known as "eko" in some Nigerian regions, is a traditional Nigerian food made from maize. This dish is a type of solid jelly that is usually eaten as a solid mass or sliced into smaller portions. The preparation involves boiling maize or sorghum flour in water until it thickens to a gelatinous consistency. Once set, agidi can be cut into various shapes and sizes, often resembling a firm pudding or jelly. It is a versatile food, commonly served as a side dish or accompaniment to soups, stews, or sauces. Agidi is appreciated for its simplicity, unique texture, and ability to complement a variety of Nigerian dishes, making it a popular choice in local cuisine.
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CHAPTERS
0:00 Introduction
0:05 Preparing the Corn
1:18 Seiving the corn
3:35 Testing the Agidi
3.53 Wrapping the Agidi
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[nekky]

Very lovely Dobby. As always, you always come through. I wish I can get this corn in the 'Ablod'