How to Cook Agidi Jollof

Contents

Agidi Jollof also known as Jollof corn pudding, is a delicacy eaten with relish because it is not a meal that is cooked often. The steps required to make this dish is long and hectic. For this reason, it is only prepared on special occasions. It is mostly eaten as a snack and can be taken as a light lunch or dinner.

Agidi Jollof is derived from the white counterpart, popularly known as Agidi Eko. The difference between the two is the addition of ingredients to the pudding during preparation. It is just like when you compare white rice and stew to Jollof rice.

This meal is usually relished by pregnant women or women who have recently given birth. It is wrapped in Uma leaves (Thaumatococcus daniellii), plastic plates or alumni ion foil. If you want to retain a native taste, it is best to cover with Uma leaves.

To prepare Agidi Jollof, you will need the following ingredients:

300grams of soft chewable bones (Brisket bones)
200g of Corn Flour or Akamu/Ogi (white color preferably)
200 milliliters of tomato stew
1 big seasoning cube or two small seasoning cubes (your choice)
1 bulb of medium onions.
1/2 teaspoon of curry powder.
6 bulbs of bonnet peppers
1 teaspoon of salt
200ml of cold water
50 ml of hot water
Uma leaves

Also, note:

You can make your Ogi at home. Though quite long a process, it is more hygienic. You can also buy from the market, or purchase corn flour from the market. Ensure that the Corn Flour is very fine and has the sour taste of Akamu. This will make the Jollof turn out excellent.
Brisket bone or biscuit bone (as popularly recognized in Nigeria) are soft chewable bones from beef. They are not the types given to dogs. They are soft and contain oils in them.
Tomato stew is the usual tomato purée fried in vegetable oil to remove the water, and sour, tangy taste. Also, the stew usually has already been spiced with ingredients.
If you do not have bonnet peppers, you can also use the habanero pepper or ground cayenne pepper.
Wash the Uma leaves carefully, with cold water. When washing, use a soft foam sponge to wipe it clean in lots of water. Pay attention to the midrib demarcation, because a lot of dirt gets trapped in there.

Preparation of Agidi Jollof:

Wash the brisket bones, add them to the pot (you must have cut them in chunks at the market before coming home). Wash and chop your onion bulb. Add the chopped onion bulb and half of the big seasoning cube or one of the big seasoning cubes. Pour water into the pot, up to the level of the bones and start cooking.
After about ten minutes, remove the onion chops, and a quarter part of the salt.
Add the tomato stew, pepper, and curry powder.
Stir properly, cover and allow to simmer. After two minutes, turn off the heat and set aside for later.
Mix the corn starch /flour or Akamu with the 200mls of cold water in a pot. Ensure that you add the water bit by bit and stir. This is the to avoid lumps, and to obtain a smooth consistency.
Once this is done, boil the 50 ml of water. Pour the hot water into the corn starch mixture and stir. Once you notice that it has started to thicken, transfer the pot to the already heating stove, and keep the heat low.
Continue mixing until the Agidi is solid.
Add the tomato stew. Make sure the quantity added will give the Agidi a vibrant red color. Do not add bones at this moment.
Turn the Agidi and the stew until everything is mixed correctly.
Add ten drops of water to the mix and cover. Allow it to simmer for at least 8-10 minutes.
Turn again to ensure that water and Agidi Jollof are adequately mixed. Also, add the brisket bones and stir.
Dish the Agidi unto the Uma leaves and wrap it up.
Place on your kitchen table to cool.