Learn how to make “Eko” or “Agidi” and Cashew Nut Soup.
|“Eko” or “Agidi” is a Nigerian dish made from fermented cornstarch. It has a firm, smooth texture and is often served as a side dish or eaten on its own. Here’s a simple recipe for making Nigerian Eko or Agidi:
Nigerian Eko (Agidi) Recipe:
Ingredients:
- 1 cup cornstarch
- Water
- Salt to taste
- Banana or Plantain leaves for wrapping (optional)
Instructions:
- Mixing the Cornstarch:
- In a bowl, mix the cornstarch with a small amount of water to form a smooth paste. The consistency should be thick but pourable.
- Boiling Water:
- Boil a pot of water on the stove.
- Cooking the Cornstarch:
- Gradually add the cornstarch paste to the boiling water, stirring continuously to avoid lumps.
- Keep stirring and cooking over low to medium heat until the mixture thickens and becomes glossy.
- Seasoning:
- Add salt to taste and continue stirring to ensure even seasoning.
- Pouring into Molds:
- Grease small containers or molds with a bit of oil to prevent sticking.
- Pour the thickened cornstarch mixture into the molds.
- Cooling and Setting:
- Allow the Eko to cool and set. It will solidify as it cools.
- Unmolding (Optional):
- Once the Eko has cooled and set, you can unmold it for a smooth, round shape. Alternatively, you can leave it in the molds and serve.
- Wrapping (Optional):
- Some people prefer to wrap Eko in banana or plantain leaves for added flavor. This step is optional.
- Serving:
- Slice the Eko into portions and serve on its own or as a side dish.
Tips:
- Consistency: Adjust the consistency of the cornstarch paste as needed. It should be thick enough to set but still pourable.
- Stirring: Continuous stirring is essential to prevent lumps and ensure a smooth texture.
- Flavor: Eko is relatively neutral in flavor, so it pairs well with a variety of Nigerian stews, sauces, or soups.
This basic Eko recipe provides a foundation, but variations may exist across regions and individual preferences. Feel free to experiment with different seasonings or incorporate additional ingredients for a unique twist.
Cashew Nut Soup Recipe:
Ingredients:
- 1/2 cup salted roasted Cashew nuts
- 6-8 pieces Goat meat
- 1 medium-sized smoked Catfish
- 8-10 pieces smoked Prawns
- 1 tablespoon ground Crayfish
- 1 cup washed Bitter leaf, chopped into large chunks
- 1/2 medium-sized Onion
- Scotch Bonnet Pepper to taste
- 2-3 cooking spoons Palm Oil
- Seasoning cubes to taste
- Salt to taste
Method:
- Marinate and Cook the Meat:
- Season the goat meat with onion, pepper, and seasoning cubes. Allow to marinate for about 20 minutes.
- Steam the meat in its juices until dry. Add more water and continue cooking until the meat is soft.
- Prepare Cashew Nut Powder:
- Blend the roasted cashew nuts into a powder.
- Prepare Bitter Leaf:
- Wash the bitter leaf to the desired taste and chop it into large chunks.
- Cook the Soup:
- Once the meat is cooked, add smoked catfish, smoked prawns, ground crayfish, more water, and bring to a boil until the fish is soft.
- Adjust seasoning and add palm oil. Boil for about 5 minutes.
- Add Bitter Leaf:
- Add the washed bitter leaf and cook for 1 minute.
- Add Cashew Nut Powder:
- Sprinkle the cashew nut powder into the soup and stir well to mix. Allow it to cook until the soup thickens.
- Adjust Consistency:
- Allow the soup to cook for a little while to see if it thickens to your desired consistency. If needed, you can add more cashew nut powder, but it’s essential to let it cook before adding more.
- Serve:
- Serve the Cashew Nut Soup with pounded yam or your preferred side.
This recipe provides a unique twist to traditional Nigerian soups, incorporating the rich and creamy texture of cashew nuts. Enjoy your Cashew Nut Soup with pounded yam for a delightful meal!