Agidi (Nigerian Cornstarch Swallow)
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__NOTOC__ Agidi, also known as eko among the Yoruba people of Nigeria, is a smooth, firm pudding made from fermented maize starch. Unlike liquid pap, agidi is cooked until thick, moulded into a solid form, and allowed to cool before serving. It is commonly wrapped in leaves or packaged in containers and eaten with bean dishes, stews, moin moin, akara, or soup.
Zutaten
- 1 cup corn starch
- 700 ml (approx. 25 fl oz) cold water
- Sugar to taste (optional)
Zubereitung
- Gradually mix the water into the corn starch until you get a smooth, lump-free mixture. If desired, add a little sugar to taste.
- Transfer the mixture to a pot, and stir continuously over medium-low heat until it thickens to a smooth, custard-like consistency.
- Add a little water around the sides of the pot, cover, and simmer for about 10 minutes
- Stir well, and test for doneness by placing a small portion in cold water; if it sets firmly after cooling, the agidi is ready.
- Transfer the mixture into containers or wrap in leaves, then allow it to cool completely and set before serving.
Rezeptquelle
Wikibooks · Wikibooks contributors · CC BY-SA 4.0 · Quelle öffnen
Bildnachweis
Egbedi · CC BY-SA 4.0 · Originalbild öffnen
