|Agidi jollof with coconut cream powder and biscuit bones|
This agidi jollof is made from biscuit bones and stock, raw akamu (corn starch), tomato stew, and coconut cream
I did not add crayfish to this. If you need to add crayfish to yours, stir fry the crayfish with onions before adding to the pot.
There was no left over because everybody that tasted this agidi asked for more.
There were too many oliver Twists around.
Agidi can be cooked plain and served with stew or cooked as agidi jollof.
|coconut cream powder and a can of liquid coconut milk|
|empty coconut milk powder into a bowl|
|pour milk in a bowl and add water|
|add tomato stew|
|tomato stew and coconut milk boil|
boil biscuit bones with salt onions and pepper before adding
|add boiled biscuit bones and stock to boiling milk and stew|
|biscuit bones boil in stock and stew|
|boiling pot with raw akamu (corn starch) beside|
|pour raw ogi, corn starch (akamu) in the boiling pot while stirring fast|
|Check for salt and seasoning, stir briskly until akamu cooks in the stew|
|scoop and wrap while still hot|
|wrapped agidi jollof|
For step by step pictures of how to wrap agidi or moi moi, Go HERE
|agidi jollof with biscuit bone|
|agidi jollof and agidi plain sit side by side|
|smooth, warm, tasty agidi jollof|