Ingredients:
- 1 cup white corn flour or white corn starch
- 300ml water
Procedure:
- Mix the corn flour/starch and water in a pot. (To avoid lumps and get a clear mixture, it's recommended you add in the water bit-by-bit). You may add more water to get your desired consistency
- Place the pot on medium to low heat and allow to cook. Stir continuously with a wooden spatula (continue starring and keep an eye on it to avoid lumps) until it begins to thicken
- If you notice any lumps even while stirring, then reduce heat and keep on stirring, until it becomes very thick
- At this point pour a little amount of water to the sides of the pot. Cover and leave to simmer for about 10 more minutes on medium heat
- Stir thoroughly to mix the Agidi with the added water
- Wrap them up the traditional way in Uma leaves or foil or better still, transfer into containers of any shape of your choice, and allow to cool down completely at room temperature, you may also want to serve it hot or warm
Agidi can be eating with stew, draw soup, pepper soup, and any other soup
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