How to cook agidi jollof

Nigerian Agidi Jollof is for the most part eaten as a nibble however you can likewise serve it as a light lunch or supper.

Agidi Jollof is gotten from its white partner Agidi/Eko yet with some additional fixings. It is much the same as when we contrast White rice and stew with Jollof Rice.

Elements for Agidi Jollof 

• 300g Soft chewable bones a.k.a. Scone bones
• 200g Corn flour or Akamu/Ogi
• 250ml Tomato Stew
• 1 major stock 3D shape
• 1 onion
• ½ teaspoon curry powder
• Pepper and Salt to taste
• 200ml cool water
• High temp water

You'll additionally require:

• Uma leaves (Thaumatococcus Daniellii) for wrapping the Agidi Jollof when done. You can likewise place them in plastic holders or even aluminum thwart.

Notes on the fixings

• On the off chance that you are in Nigeria you ought to have the capacity to purchase the wet corn starch known as Ogi or Akamu. You can likewise make yours at home. In the event that you are outside Nigeria then you will in all likelihood be utilizing corn flour/starch. Guarantee that the corn flour you purchase is fine. In Europe I can purchase the corn flour known as Maizena. I adore it since it is fine and has the harsh taste of Ogi or Akamu. This makes it taste in the same class as the Agidi Jollof that is made in Nigeria.
• Bread bones are delicate chewable bones from hamburger. These are not bread rolls given to canines. lol
• Tomato Stew is tomato puree that has been browned in vegetable oil to evacuate all the water and tart taste.
• New habanero/scotch hood peppers draw out the best flavor in Nigerian dinners yet in the event that you don't have those, it's okay to utilize dry ground cayenne pepper.

Before you set up the Agidi Jollof 

• Wash the uma leaves in a lot of chilly water and put aside. Click here to perceive how.
• Cut the onion into enormous pieces.
• Pound the pepper, that is whether you are utilizing crisp habanero/scotch cap peppers.
• Headings
• Set up the Agidi Stew 
• Put the delicate bones in a pot, include the lumps of onion and stock solid shape. Pour water to an indistinguishable level from the bones and begin cooking.
• Whenever done, evacuate the lumps of onion and add salt to taste.
• Include the tomato stew, pepper and curry powder.
• Blend and cover to stew then set it aside for some other time.

Set up the Agidi Jollof 

• Blend the corn starch/flour or Akamu/Ogi/Pap with the 200 mls of icy water in a pot. If you don't mind include water a little bit at a time since that is the most ideal approach to get a decent blend without bumps. This ought to be done off the stove.
• Whenever done, heat up some water.
• Empty the heated water into the corn starch blend, stiring in the meantime till you see it begin to thicken.
• Exchange the pot to a stove and set the warming to low.
• Keep blending/mixing till the agidi is totally strong.
• Include the Agidi Stew. Add enough amount to give the Agidi Jollof a rich red shading. Try not to include the bones right now.
• Blend exceptionally well till the stew is very much consolidated in the Agidi, giving it an even red shading.
• Add drops of water to the blend, cover and leave to stew.
• Blend again to consolidate the water and the Agidi Jollof.
• Dish the Agidi onto the uma leaves and wrap it up.
• Put on your kitchen counter to chill off to an agreeable temperature.

Serve warm with a chilled soda pop. At the point when serving it as lunch or supper, incorporate Nigerian Fried Plantain or Fried Yam.