I have written a post on how to make your own Ogi (akamu) – click HERE, I guess the next logical stage is to write about how to make Eko (agidi). I am one of those weird people who absolutely hate Ogi, but really like Eko. Strange I know. I like how Eko is a smooshy solid, it is also quite tangy, and it goes with everything. From Efo Riro, to Egusi, to Okro, Eko is just amazing. If you live in Nigeria, and Eko is not commonly sold in markets near you, or you are worried about the possibly iffy environment it was cooked in, how about you just make your own. If you live abroad, I guess, I don’t have to preach to the choir. Total no brainer.
You may have tried to make Eko (agidi), in the past and you were not successful. Well, I have a very very handy tip for you, that will ensure that you nail it on the first try. This week, is just dedicated to all things Funmi, because she taught me how to make this. This post, is one that keeps on giving because you also get another piece of handy information – more pictures, showing how to wrap moin moin leaves, in the traditional shape. If you would rather try the modern 21st century no stress version, click HERE.
You will need
Raw Ogi: https://afrocart.ca/product/ogi-akamu-pap/
Local Moin moin leaves (for flavour – you can also use banana leaves sold in Asian stores
1. Heat up water in a pot and get your wooden spoon ready
2. Dissolve Ogi in just a little water and mix
3. Pour the cold Ogi and water mixture into a pot of simmering water
4. Stir continuously until the Ogi starts to cook and thicken
5. Keep stirring. You know when to stop when the Ogi coats the wooden spoon, with a thick even film.
see below. Once you get to this stage, you no longer need constant stirring, just leave it to cook
6. A good first test to be sure it is ready is by pouring some cold water into the centre of the pot. This should form a curdled line, showing the distinct change in temperature
7. Leave it to cook for a few for a few minutes, and give it another test. Simply fill a small bowl with water, dip a fork into the ogi cooking, and place that fork into the bowl of cold water. If the ogi doesn’t hold, the Eko (agidi) isn’t ready. As you can see below, bits of ogi slipping out from the edges.
8. Give it a few minutes on the heat to thicken some more
and then test again. This time you can see that the change in temperature caused the Eko (agidi) to solidify immediately. No spillages. One of the most useful tips ever for making Eko (agidi)
Now, to the wrapping – you can choose to simply pour into plastic containers and place in the fridge. For the more traditionally inclined, wrap in moin moin leaves for added flavour. Here’s how
1. Hold two leaves in the palm of one hand, and with the other hand, fold the first edge inward. Take the other end, and fold over the first one
2. The second edge, should be folded and wrapped around the back of the leaves. Notice that below
3. You should have a funnel shape now, so you bend the tail end of the funnel to face upwards. This is to close the funnel to prevent spillage
firm and secure
4. Pour in the Eko – don’t over fill
5. Now, to close the top of the funnel, fold one edge (start with right or left, whichever you feel most comfortable with) towards the centre, and fold the other edge towards the centre, giving the funnel a thin V shape, almost like the beak of a bird. See below
6. Now, you have gotten the thin V, then fold it down unto the back of the funnel
…………….and there’s your Eko (agidi), nicely wrapped and ready for the fridge.
………………….and that’s how to make Eko (agidi). Try it this weekend. Stay tuned for the next post coming right up. Coco for Eko. Nutty for Eko, or should I cal it Coconutty Eko.