The very first time I heard “Agidi Jollof” was at a friend’s place. Her mum had just finished preparing lunch and when it was time to eat, I was like “Choi!!! Naija people don come again with their potty :s…which one come be “
agidi jollof” again na!?(In my mind though…hehehe!!!!)”. The sight looked appetizing but since that was my very first time at my friend’s place and I had taken a glass of juice earlier on, i didn’t want to look like a “gluttonomo”(you know the normal procedure na! babe suppose form small 😉 ) I had to bring up the “I’m not hungry excuse” while deep inside my tummy was making funny “cranky” noises (Mehnn!!! The babe never chop since morning…In fact! Hunger dey almost Scatter my belle for there). As a typical naija woman, the mum pleaded and pleaded to the extent that I had to form “Okay ma! Lemme take it home”.
Immediately I got home, I dug into the food (No time) and I must confess, it blew my mind away. I really didn’t expect it to taste that good. After washing the sumptuous meal down with a cold glass of water, I called up my friend to thank her mum and ask for the recipe which she sent immediately. Since then, No week passed without me eating “agidi jollof” and today, I’ve decided to share the recipe with you….enjoy! You can even send me a picture when you make it so I can upload here aii’…..gracias! Agidi Jollof is a tasty meal made from a combination of maize and Jollof ingredients. The final result is very similar to the regular moi moi
Watch The Video Below
broad leaves;Uma Leaves (Thaumatococcus Daniellii) also called Akwukwo Etere, soft Marrow bones, white corn starch (pap/akamu), fresh tomatoes, red scotch bonnet pepper, tatashe (Red bell pepper), onion, vegetable oil, Seasoning (maggi/knorr), Salt to taste
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Agidi Jollof Recipe I How To Make Agidi Jollof
Agidi Jollof is one easy meal you can make with simple ingredients such as corn starch and stew. It's also tasty and easy to make.
Ingredients
- •12 medium-sized broad leaves; Uma Leaves (Thaumatococcus daniellii) also called Akwukwo Etere
- •2 small heaps of soft marrow bones
- •3 cups corn/ maize
- •5 medium-sized fresh tomatoes
- •8 medium-sized red scotch bonnet pepper
- •2 medium-sized tatashe (Red bell pepper)
- •1 medium-sized onion (Chopped)
- •1 cup vegetable oil
- •2 Seasoning cubes
- •Salt to taste
Instructions
Step 1: Soak the maize overnight or 1 day in warm water then grind till smooth. Sieve the maize through a fine-mesh sieve and leave the sieved part to settle. Strain out the water on top and set the pap aside.
Step 2: Wash and Blend the tomatoes pepper/ tatashe and some chopped onions into a puree then set aside
Step 3: Wash the soft bones or meat and season with salt, and crushed seasoning, chopped onions, water then boil till the bones get very soft
Step 4: Heat the vegetable oil for a few minutes then fry the tomato puree for about 3 mins.
Step 5: Add the soft bones including the stock into the fried tomato puree with a little more water and leave to boil.
Step 6: Bring water to a boil and make a paste of the Corn starch with cold water. Pour the boiling water over the pap slurry till it thickens. On low heat, gently pour the pap into the tomato stew mixture while stirring consistently
Step 6. Increase the heat to medium and watch the tomato/starch mixture thicken
Step 7: Once it has thickened like pap, turn off the burner and allow it to cool a little
Step 8: Scoop the mixture into the washed broad leaves, wrap and leave to cool further and set.
