How To Make Agidi Jollof At Home From Scratch | Corn Pudding | Agidi Jollof

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil provides healthier fats.

chicken stock

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories.

agidi (cornmeal)

🥗Healthier: quinoa

💰Cheaper: polenta

Quinoa is a protein-rich alternative.

scotch bonnet peppers

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide heat with less cost.

Rinse rice under cold water until clear.

Blend tomatoes, onions, bell peppers, garlic, and ginger into a smooth paste.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add the blended paste and cook for 10-15 minutes until reduced and fragrant.

Stir in thyme, curry powder, bay leaves, salt, and pepper.

Add chicken stock and bring to a boil.

Stir in the rinsed rice and reduce heat to low.

Cover and cook for 20-25 minutes until rice is tender and liquid is absorbed.

In a separate pot, prepare agidi by mixing cornmeal with water and cooking until thickened.

Spread the agidi in a mold and let it set for a few minutes.

Fluff the Jollof rice with a fork and serve with sliced agidi on the side.

Garnish with green peas and scotch bonnet peppers.

Cooking Techniques

Spice Level: