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| Agidi Jollof served with soup…..simply delicious! |
Agidi Jollof is a Nigerian meal that is eaten anytime of the day. It is made with corn flour (corn starch) just as you do with the normal Agidi, but the pink or red color is achieved by adding tomato stew to it …enjoy.
Agidi Jollof Ingredients
- 3 tablespoonful corn starch (the type for making akamu or pap)
- 4 medium sized fresh tomatoes
- 1 medium sized scotch bonnet/Atarodo pepper
- 1 small sized Red bell pepper/ tatashe
- 1 Chopped medium sized onion
- 2 handfuls of minced meat/ minced chicken/ mashed boneless fish or soft Marrow bones
- 2 cookingspoonful vegetable oil
- Water about 750 ml
- 2 bouillon cubes (maggi/knorr) as Seasoning
- Salt to taste
Before making the Agidi Jollof
First, you have to prepare the Agidi Stew( if you have any red stew , you can skip this step).
-To do this, blend the tomatoes, peppers and onions. -Pour into a pot to dry out the excess liquid.-Place a pot on heat, add some oil and pour in the tomato puree.
-Fry the stew until it looses its sour taste, then add the soft bone marrows, mashed boneless fish or minced meat and bouillon cubes.
-Cook until the stew is ready, then set aside.
Cooking direction for Agidi Jollof
Boil some water to 100ºc, the water should be very hot and bubbling.
In a clean dry pot dissolve the corn starch with little cold water, and then pour the hot water into the pot until the mixture becomes thick. It should look like Ogi(pap).Stir well to avoid formation of lumps.
Now add the stew to you taste, you can pour it in bit by bit, until you get the color you desire.
Scoop the mixture into a container and leave to cool a bit, and your Agidi Jollof is ready. Enjoy!
Agidi Jollof can be eaten with any Nigerian soup, such as Nsala soup,Ogbono soup, Nigerian Pepper soup or Egusi soup.It can also be enjoyed alone or with Akara.
By Nky Lily Lete
PLS MA CAN WE MAKE THE AGIDI WITHOUT THE BONES
I used yellow corn flour to try this out and the taste is not so good. Should i use the akamu that is sold in the market to prepare this
Author
It’s akamu that is used for Agidi.
it also comes in flour and known as
corn flour or corn starch
Wow i love agidi jollof very much thank u for the recipe
Author
You are welcome Nkechinyere.
I never knew this food existed until sm1 requested for d recipe on my bbm channel (C002ED004). I posted your recipe. I hope that's cool? M in love wt d picture alone even. I'm full already…
Thanks for sharing my recipe and good to have you here hun. Hope you try out more recipes and keep me updated dearie 🙂
Pls, invite me as a quest in your home. I need to eat exactly the one I'm seeing in the picture above. Lol
LOL 🙂
Pls ma does it mean it is d akamu (yellow corn) we take @ home that we use in dis agidii preparation?
yes dear, but I used white corn, not yellow.
Pls ma does it mean it is d akamu (yellow corn) we take @ home that we use in dis agidii preparation?
Pls ma does it mean it is the akamu (i.e. the yellow corn) we take at home that we use for dis agidi?
Wow! this is great, i will try this today. God bless you ma.
I'll be expecting your feedback, bless you too 🙂
it looks nice