DISH RESEARCH · Dish
agidi
Nigerian white-corn pudding milled from soaked grain, cooked smooth, wrapped and cooled until firmly set.
About agidi
Agidi, also called eko, is a Nigerian set corn pudding served with akara, moi moi, pepper soup or other savoury dishes. This profile follows a from-scratch white-corn version using only dry maize and water.
Its flavour is clean, mild and distinctly corny, with no added spice or sweetness in the fixed version. That restraint lets the pudding carry the flavour of whatever soup, stew or fritter accompanies it.
The finished agidi is smooth, pale white and firm enough to hold the shape of its leaf wrapper. It has a soft jelly-like resilience rather than the loose consistency of breakfast pap or the coarse grain of stiff maize-meal porridge.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in agidi
Nigerian White-Corn Agidi (Eko).
- Dry white cornMilled and settled pudding base
- WaterSoaking, milling, starch separation and cooking liquid
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Dry white corn: . The source specifies dry white corn; it maps to the established broader corn route without inferring a cultivar
- Water:
Origins & food traditions
All Nigerian Recipes supplies the complete from-scratch recipe selected here, specifying dry white corn and water and cooling the wrapped pudding completely before service. The independent Agidi reference corroborates it as a Nigerian firm, mildly fermented corn preparation also known as eko and distinguishes it from looser ogi or pap.
Countries
- Nigeria
- NigeriaCatalogue link pending review
Cuisines & regions
- Nigerian Cuisine
- West African Cuisine