Recipe: Perfect Agidi jollof

Recipe: Perfect Agidi jollof Delicious, fresh and tasty.
Agidi jollof. Scoop more agidi jollof into the wrap to completely cover the bone. Wrap as shown in the video below and set aside for a few minutes till the mold forms. Agidi Jollof is best served hot so as soon as the mold has formed, serve with a chilled drink.
It is just like when we compare White rice and stew to Jollof Rice.
Agidi Jollof is a complete meal that doesn't cost much, it's a lovely pap recipe, you'll love it.
Agidi Jollof is a common Nigerian recipe similar to Moi Moi.
You can have Agidi jollof using 10 ingredients and 10 steps. Here is how you cook that.
Ingredients of Agidi jollof
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You need 1 of palm size of raw ogi.
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Prepare 1 of and half cups of water.
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Prepare 2 of large fresh tomatoes.
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Prepare 2 of ripe shombo.
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Prepare 1 of stock cube.
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You need Half of cup of beef stock.
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Prepare 2 of cooking spoons of vegetable oil.
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Prepare of Fresh pepper.
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Prepare of Brisket bone.
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It’s 1 tea spoon of salt.
It is just the usual Agidi or Eko made into Moimoi form but cornflour is used instead of beanflour.
You can prepare it this weekend using this simple recipe.
Whenever, I think of Agidi Jollof, I remember the song, akara di uso, mmanu n'eme iba, agidi nke na enwero okpukpu n'uso adiro ya which literally translates to akara is delicious, palm oil causes illness, there is no sweetness in boneless agidi.
I learnt how to sing this song from my Dad's cousin who lived with us.
Agidi jollof instructions
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Blend your tomatoes, pepper and shombo.
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Boil till the water dries up.
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Heat your vegetable oil in a sauce pan, add sliced onoins.
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Add the blended tomatoes and pepper.
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Fry till dry.
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Add the beef stock.
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Taste and adjust with stock cube your raw pap with water as you would mix when making pap, but a lot lighter..
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Add salt to the mixed ogi.
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Pour the mixed ogi into the sauce pan, then stir till it holds it self together, it may look too light after making it, but you dont need to worry it will get stronger when. Is cold..
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Wrap with your uma leaves and garnish with the brisket bone..
In those days, we ate white agidi in my house with draw soup.
Please upload water little by little due to the fact it really is the quality way to get an amazing aggregate without lumps.
This have to be executed off the range.
Agidi Jollof is derived from the white counterpart, popularly known as Agidi Eko.
The difference between the two is the addition of ingredients to the pudding during preparation.