How to Make Agidi With Akamu

8 mins read

Last Updated on September 17, 2022

Learn how to make agidi with a simple tomato stew recipe. The basic ingredients for this stew include chopped onions, pepper, and seasoning cubes. Next, add 200 mls of cold water, stirring continuously. To thicken the stew properly, add hot water while stirring. Heat on low, stirring continuously, and continue to stir the stew until it has a thick consistency.


This traditional Nigerian dish is also known as jello and is prepared the same way as pap. It is often served as a snack, a starter for a meal, or a healthy lunchbox option. In addition to being a traditional food, agidi is also used as a condiment for a variety of foods. Here are some ways to prepare it:

To make agidi, firstly, you need to buy corn flour. Many people outside Nigeria are able to buy Maizena, a corn flour that is great for making agidi. Then, you will need to mix the corn flour with water bit by bit to prevent lumps. Cook the resulting dough until it reaches the consistency shown in the video.

Once you have your stew mixed, you can start making the dreaded agadi. To make it, you must boil water to a hundred degrees Celsius, then mix the corn starch with cold water. Add the boiling water slowly while stirring. Stir constantly, until the mixture is thick enough and resembles Ogi (pap). Then, scoop the stew into a bowl and let it cool.

Traditionally, agidi is wrapped in banana leaves or ‘uma’ leaves and then placed into a pot. Then, you need to cook it until it solidifies, which takes about ten minutes. Alternatively, you can use a pressure cooker or a regular pot to cook the agadi jollof. Once cooked, allow the agadi jollof to cool and set.


Nigerian Pap, known as ogi or akamu, is one of the first foods given to babies when they reach the age of six months. This delicious stew is also known as Agidi and can be enjoyed by adults and children alike. It is traditionally served with ogbono soup, or a stew. However, it is now possible to make a healthy version of this traditional Nigerian dish at home.

To make a traditional version of agidi, boil fermented maize flour or meal. In other parts of the world, this stew is made from corn flour and agar, but the process is the same. In Nigeria, agidi is often made with corn flour. It is an excellent substitute for okra, and the flavor is very similar. In the US, it is sometimes made with rice.

In the US, a common way to prepare Agidi is to wrap it in Uma leaves and place it in the refrigerator. When it is chilled, it sets into a solid form. It can be made in a pressure cooker, or by using a pressure cooker. The jollof will solidify as it cools and set. The resulting dish can be enjoyed by all ages.


To prepare agidi, you will first need to chop onions, add pepper and seasoning cubes to the tomato stew. Next, mix corn starch with 200 mls of cold water. Stir while adding the water. Once you have the right consistency, you can add water slowly. Turn the heat down to low and stir constantly until the agidi becomes thick and solid.

Traditionally, a Nigerian agidi, also called ekru, is made by boiling fermented wet corn starch. This thick soup is served with a sour soup, ogbono soup, or stew. In today’s modern world, agidi is also commonly made with corn flour, but you can use any clean container to prepare the soup.

To begin, mix corn starch with a little water. This mixture should be bloodless. Slowly add boiling water to the corn starch mixture and stir well. Once the stew is stable, add enough water to give it a dark red colour. Allow the stew to cool before serving. Then, serve it! Your ancestors will thank you! And you’ll be the envy of the neighborhood!

To prepare agidi with akamu, you can purchase maizena or corn flour in Nigeria. Maizena is a type of corn flour that works well for agidi. To make it, you need to mix the water slowly, so that lumps do not form. The consistency should be similar to the one in the video below. Then, add salt to taste and serve!


Making agidi from a meat bone is an ancient Nigerian recipe. It’s often wrapped in Uma leaves to retain its freshness. When cooking, you can set it in a pot or pressure cooker and it will take the shape of the pot. The meat and jollof will then be cooked together. Cooking agidi in a pressure cooker will yield more delicious results than the traditional method.

First, prepare the stew. Prepare the stew by combining chopped onions, pepper, and seasoning cubes in a pot. Add about two cups of water and cook until thickened. Stir the stew and adjust the heat to low. Cook until agidi has reached a solid consistency and is ready to be served. While stirring, you can serve agidi with a spoonful of kasa (spicy slaw).

To prepare agidi, begin by gathering ingredients. Uma leaves should be washed in clean, bloodless water and preferably wrapped in aluminium foil. While the leaves are washed, chop up onions and pepper into big chunks. Pepper can be pounded if it’s clean. Add all of the ingredients to a pot and cook until it is at the same level as the onions and pepper. Add curry powder and salt after they’re finished cooking.

Next, prepare the stew. It’s best to boil water until it reaches 100oC. In the meantime, mix the corn starch with the cold water until it dissolves. You can season to taste. Once you’ve prepared the stew, scoop it into containers and store it for later use. Once it has cooled, serve it with stew or ogbono soup. You’ll be surprised how delicious it tastes!

About The Author

Mindy Vu is a part time shoe model and professional mum. She loves to cook and has been proclaimed the best cook in the world by her friends and family. She adores her pet dog Twinkie, and is happily married to her books.