AGIDI JELLOF....................

                                                                Agidi Jollof Recipe from Nigeria

Origin: Nigeria     

This is a traditional Nigerian recipe for a classic accompaniment of fermented cornflour (corn starch) cooked with tomatoes, chillies, soft bones and seasonings until thick that's spooned onto plantain leaves and allowed to cool and harden before serving.

This is a traditional sour porridge, made with fermented cornflour (cornstarch) that is a common accompaniment in the Igbo land of Nigeria.

Ingredients:

6 tbsp (4 medium wraps) raw, fermented, cornflour (corn starch)
150g soft bones (connective tissue)
4 medium tomatoes
3 hot chillies
1 small onion, sliced
3 tbsp vegetable oil
1 Maggi chicken cube (or stock cube of your choice)
2l water
salt, to taste
10 medium sized, broad, banana or plantain leaves (or use greaseproof [waxed] paper)

Agidi Jollof Preparation:

Method:

Wash the soft bones, place in a pan and season with salt, the Maggi (or other stock) cube, a few slices of onion and 1l of water. Bring to a boil and continue boiling for about 100 minutes, or until the bones are completely soft.
Combine the tomatoes, chillies and remaining onion in a mortar or a blender with the softened bones and process until completely smooth.
Now heat the vegetable oil in a large pot. When hot, add the tomato paste and fry for about 5 minutes, or until the raw taste has disappeared. Whisk the cornflour (corn starch) with about 300ml of the water to make a smooth paste.
Add the remaining 1.7l of water to the pan with the tomato mixture and season to taste with salt. Whisk in the cornflour blend then bring to a boil, stirring constantly. Reduce to a simmer then continue cooking for about 20 minutes, stirring constantly, or until the mixture has thickened.
After this time wash the leaves and arrange on a tray. Scoop over the agidi, forming a fairly thick layer then set aside to cool and set.