How to Make Agidi / Eko with Corn Starch (Corn Flour)

cassava flour

🥗Healthier: almond flour

💰Cheaper: cornstarch

Almond flour is lower in carbs, while cornstarch is more accessible.

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is often less expensive.

Soak the white corn in water overnight until it swells up.

Rinse and grind the soaked corn in a blender with water until smooth.

Sieve the ground corn using a large sieve and then a finer sieve with running water for the second sieving.

Pour hot water over the starch to make the pup.

Transfer the pup into a pot and stir on low heat until it thickens.

To check if the agidi is ready, place a little bit of the boiled pup in water; if it solidifies, it's ready to be wrapped.

Get two leaves (or use nylon) and wrap the agidi, pouring about five spoons of the pup into the leaves.

Fold the leaves to secure the agidi and place them on a flat surface.

Repeat the wrapping process for the rest of the pup until all is used up.

Leave the wrapped agidi to sit at room temperature until it cools down and solidifies.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary