White ‘agidi’, commonly known as ‘eko’ in the Western part of Nigeria, is a traditional delicacy with a rich cultural history. This gelatinous, white food item is derived from fermented maize and is a staple enjoyed by various ethnic groups across the country. Let’s look at the simple steps to prepare this delightful dish and discover the diverse ways in which Nigerians relish their ‘agidi’.
Ingredients
- 2 cups of maize flour
- Water
- Salt to taste
Preparation
1. Fermentation – Begin by soaking the maize flour in water for about 24 to 48 hours, allowing it to ferment. This fermentation process imparts a distinct flavour to the ‘agidi’.
2. Grinding after fermentation, grind the soaked maize into a smooth, thick paste. The consistency should be such that it can set into a solid form.
3. Cooking, pour the ground paste into a pot, add salt to taste, and stir well.
Cook the mixture on low heat, continuously stirring to prevent lumps, until it thickens into a cohesive mass.
4. Moulding, once the mixture thickens, pour it into flat moulds or wrap it in banana leaves to shape it into a solid block. Allow it to cool and set.
White ‘agidi’ is a versatile dish that can be enjoyed in various ways:
1. One of the most common ways to relish ‘agidi’ is by pairing it with a variety of Nigerian soups such as pepper soup, Egusi, Okra, or Ogbono. The soft, neutral taste of Agidi complements the bold flavours of these soups.
2. Sliced or cubed ‘agidi’ is an excellent snack when paired with spicy pepper sauce or groundnut paste. It provides a satisfying, filling option for those in need of a quick bite.
3. Some enjoy ’agidi’ as a sweet treat by drizzling it with honey, syrup, or a sprinkle of sugar. This variation is perfect for those with a sweet tooth.
White ‘agidi’ is widely consumed across Nigeria, and enjoyed by people of various ethnicities. It is eaten in ceremonies, celebrations, and everyday meals.
