How to make Nigerian Agidi Jollof with Corn Starch/Flour | Flo Chinyere

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Ingredients
1. 300g Chewable bones a.k.a. Biscuit bones
2. 200g Corn flour or Akamu/Ogi
3. 250ml Tomato Stew
4. 1 big stock cube
5. 1 onion
6. ½ teaspoon curry powder
7. Pepper & Salt to taste
8. 200ml cold water
9. Hot water

For wrapping:
Uma leaves (Thaumatococcus Daniellii)
I bought my uma leaves from Nigeria. I heard that outside Nigeria, you can buy banana leaves from Asian food shops.

You can also use aluminium foils to wrap them or put them in bowls to set.

Notes:
1. I used a chunk of onion because I don't want pieces of onions in the stew. I want the Agidi to be as smooth as possible.
2. You can add the bones when you add the stew but you'll be looking for the bones when you want to dish the agidi onto the leaves. I prefer dishing the agidi then adding the bone with the stew.
3. Agidi Jollof makes a great snack. You can also serve it for lunch or dinner with fried plantains.

How to clean uma leaves:
   • How to Wrap Nigerian Moi Moi with Lea...  

How to make tomato stew:
   • How to Fry Nigerian Tomato Stew | Flo...  

How to make white agidi:
   • How to Make Agidi (Eko) with Corn Sta...  










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