@_blissberry: Agidi Jollof — Recipe 🤎 Ingredients For the stew base * Fresh tomatoes * Fresh pepper * Onions * Chopped onions * Vegetable oil * Seasoning cube * Salt * Curry powder * Thyme * Pre-cooked biscuit bone For the Agidi * White corn * Water * Prepared stew base * Biscuit bone * Moi moi leaves Method 1. Prepare the stew base Blend the fresh tomatoes, pepper and onions. Heat the vegetable oil, sauté the chopped onions, then add the blended mixture. Season with seasoning cube, salt, curry and thyme. Cook until rich and well reduced, then add the pre-cooked biscuit bone. 2. Prepare the corn Soak the corn overnight or for about 8–12 hours. Grind into a fine paste, preferably using a local grinder. Add water and sieve thoroughly to remove the chaff. Leave the mixture to settle, then carefully drain off the excess water. 3. Cook the Agidi Transfer the settled corn paste into a pot and add about 1–2 cups of water, depending on the quantity. Cook over medium-low heat, stirring continuously. As it begins to thicken, keep stirring until it becomes smooth and reaches a firm, gelatinous consistency. 4. Make it Jollof Add the prepared stew base and continue stirring until completely incorporated. If the consistency needs adjustment, a little cornstarch slurry can be used to thicken it. Add one biscuit bone to each portion. 5. Wrap and set Scoop the hot Agidi Jollof into prepared moi moi leaves and wrap securely. Be very careful during this stage because the Agidi Jollof is extremely hot. Allow it to cool and set completely before serving. Note: I prefer white corn for Agidi Jollof. Avoid soaking the corn for more than 24 hours if you don’t want the fermented, tangy flavour to become too pronounced. #agidijollof #nigerianfood #foodculture #AfricanFood #chefblessing

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Wednesday 30 September 2026 16:32:11 GMT