HOW TO MAKE AGIDI WITH STEW AT HOME

HOW TO MAKE AGIDI WITH STEW AT HOME


wash agidi broad leaves


broad leaves for agidi and moi moi


raw akamu/corn starch


mix corn starch with a lilttle cold water


pour mixed corn starch in a pot of salted and oiled boiling water


stir akamu briskly to prevent lumps forming


stir akamu until corn starch is cooked

Ingredients for agidi:

• corn starch (akamu)
• broad leaves
• vegetable oil salt water
• Tomato stew

folding oiled broad leaves for moi moi or agidi


fold one part of broad leaf under the other


bend one part in and pour in akamu or moi moi through the opening


bend both ends in to complete folding


hot agidi in broad leaves waiting to cool and harden


serve agidi with hot stew


agidi plain with chicken stew


agidi packaged and ready for food


agidi with stew


eat agidi mixed with stew

How To Cook Agidi:
Mix corn starch with cold water the way akamu is made
Boil some water with salt and drops of vegetable oil
Gradually pour the cold water akamu in the pot of boiling water while stirring fast enough to prevent it getting lumpy
Check for salt and thickness, if too thick, add some more water
Rub some vegetable oil on the washed broad leaves to prevent agidi sticking to the.
Fold leaves as shown in the pictures and pour in the hot agidi
wrap properly and allow to cool and harden before serving with hot stew.


agidi with Nigerian fish stew or Nigerian chicken stew


yellow agidi with tasty Nigerian stew
It is the first time my kids are eating agidi. I wanted to give it a try and see how it goes. To my surprise, they just were eating, praising and asking for more. I enjoyed it too, but the girls won't let me take more. Next time, I will definitely make a bigger quantity.
Enjoy!