How to make Agidi (Eko) Jollof With Coconut Milk

Agidi jollof made with coconut and bones
I agidi (Eko) Jollof made with coconut milk and soft bones
Agidi jollof with coconut cream powder and biscuit bones
Read How to make Agidi (Eko) Jollof With Coconut Milk.
This agidi (Eko) jollof is made from biscuit bones and stock, raw akamu (corn starch), tomato stew, and coconut milk

powder.

Very delicious! There are two methods of making this agidi jollof with coconut milk cornstarch delicacy. 

  1. The white eko Agidi) Made with just salt and water and served with Nigerian tomato stew.
  2. Eko (Agidi jollof) Made this way.
    Looks inviting and tasty too. I did not add crayfish to this. If you need to add crayfish to yours, stir fry the crayfish with onions before adding to the pot. There was no left over because everybody that tasted this agidi asked for more. There were too many oliver Twists around.
 
Agidi can be cooked plain and served with stew or  cooked as agidi jollof.

BELOW IS A STEP BY STEP COOKING DIRECTION IN PICTURES FOR HOW TO

 MAKE AGIDI USING COCONUT MILK

 

Adding Nigerian stew to milk
  • Add tomato stew to a pot.
  • Next pour in coconut milk

 

Adding cooked bones to milk and stew combo
  • Add boiled biscuit bones and stock to boiling  milk and stew

 

Adding raw corn starch (Ogi akamu) to boiling pot of stew
  • pour raw ogi, corn starch (akamu) in the  boiling pot while stirring fast.

 

Ingredients  

  • corn starch (akamu)
  • coconut milk
  • Nigerian tomato stew
  • biscuit bones (optional)
  • Onion
  • crayfish (optional)
  • pepper
  • salt
  • seasoning cubes
  • water

 

 

 

Stirring pot of eko agidi jollof
  • Check for salt and seasoning.
  • stir briskly until akamu cooks in the stew
  • Scoop and wrap in broad leaves like the way we wrap moi moi. Wrap while still hot.
  • After wrapping your coconut milk agidi also known as eko, set aside and leave to cool before serving.

Wrapped eko
How to make Agidi
For step by step pictures of how to wrap agidi or moi moi, Go HERE

 

Cooking Procedure For Agidi (Eko) Jollof using coconut milk and stew

 

Below is how I make agidi jollof with coconut milk.

Boil biscuit bones with onion, salt and fresh ground pepper and set aside.

  1. Boil coconut milk with Tomato stew, add seasoning
  2. Mix raw cornstarch with cold water and add to coconut milk while stirring fast to avoid lumps forming.
  3.  Stir continuously and check for salt
  4. When corn starch is cooked, turn off the  heat and begin to wrap immediately. Scoop together with bones, pour in broad leaves and wrap like the way we wrap moi moi.
  5. Leave your agidi jollof with coconut milk to cool and set before serving.
  6. Hope you enjoyed our method for How to make Agidi (Eko) Jollof With Coconut Milk

 

LEARN TO MAKE MOI MOI with coconut milk

Enjoy!After wrapping, leave to cool a little before enjoying yourself with your delicious agidi (Eko)jollof with coconut milk.

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  • Simple Coconut Rice With Peppered Chicken
  • Beach Coconut Rice With Crisp Coated Chicken
  • How To Cook My Green Jollof Rice

61 thoughts on “How to make Agidi (Eko) Jollof With Coconut Milk”

  1. This looks very good and am sure it tasted wonderful.
    Can one do without the coconut liquid and powder;not a fan of coconut?plus what else can one add to make it as nice as this.

    Reply
  2. Ill make sure I buy dis and taste from d lady at d market always screaming 'Agidi jollof'on sundays.
    Ill taste b4 making!
    I hate agidi..
    But d jollof looks like moi moi so I might love it!
    Bookmark here I come!
    Billie jean

    Reply
  3. HMmmmmm dis agidi jollof!I hav miss it 4. A long time because where I moved 2 dey don't sell it. So thanks a lot cox I have now known the step.

    Reply
  4. Thumbs up,am surely trying this out.its also healthy for weight watchers,akamu is very low in calories especially if it was sieved during the processing.Will try mine adding fish too,hope it turns out nice.thanks Eya.

    Reply
  5. Thumbs up,am surely trying this out.its also healthy for weight watchers,akamu is very low in calories especially if it was sieved during the processing.Will try mine adding fish too,hope it turns out nice.thanks Eya.

    Reply
  6. Eya u are a blessing to this generation of wives. Now I don't feel soo jobless while I'm browsing thru my fone coz I'm def learning a lot. Love u darling. Trust me, I'm introducing ur blog to every woman I know.

    ****Mufasa Said

    Reply
  7. Whatever happens, Billie Jean, try my recipe please. Even if that lady's own turns out disappointing or not too great, forget it and try this one. You will be glad you did.

    Reply
  8. Oh my goodness!!! Bless you ma. I hv really missed this meal so much. I went to a boarding sch in d east & began eating this. In all my pregnancies I so longed for agidi jollof here in Abuja, I searched but culdnt find it anywhere to buy, So now am making it myself! Addition of coconut flavour is new & sounds exciting to me. God bless you ma! -Desom

    Reply
  9. I think you'll get the same taste. If you click on the link and see step by step pictures of how to wrap, you should be able to wrap. Click on the link and see.

    Reply
  10. Ma Eya, You simply great.
    wish I will create time to attend some lessons with you.
    I will link my wife to this.

    You are just wonderful

    Reply
  11. Eya, I've never come across a blog this educative, and now that I have, all I can say is wow!!! God would surely bless u for this. Did u use palm oil or groundnut oil to fry the stew?

    Reply
  12. Aunty Eya,Agidi jollof looks good I kept thinking its moimoi!
    Pls make me understand,is it that after wrapping u put it back on fire or its automatically ready for eating thickening itself?

    Reply
  13. God blss u Eya I got to knw abt ur blog last week n u wldnt blv d chngs in my home my husband use to complain abt my cookn thk God 4 u God will continue to blss u pls I wld lik to knw hw to prepare gizard n shrimp lookin forward to ur reply God blss u

    Reply
  14. Is the starch used for eating 'Banga' soup the same as corn starch? Can it be used? I have no idea where to get Corn starch here…I just moved here…but my sister in-law gets starch from the African shop. Can I use it? It's powdered by the way. Nice blog! :-(!)

    Reply
  15. Hi Aisha, thank God dear. I will just tell you how I prepare my shrimp and gizzard:
    For shrimps, I wash, salt, put in a dry fry pan, turn on the heat and continue to stir until I am Ok with the taste. I do not add oil to shrimps, neither do I add water. The wetness from the washing is what cooks the shrimps.

    For gizzard, I add water because they take longer to cook. I also add pepper to gizzard. Sometimes I saute before adding a little water to cook. I hope this helps. If you are not clear, let me know OK?

    Reply
  16. Corn starch is OK, but I think it's cassava starch that is mainly used. I am not sure here, let's hope that a reader replies you while I do my research on this. Will get back to you.

    Reply
  17. Thks Eya seriously I dnt knw hw to prepare it as in wit rice, couscous wit vegetabls pls I need u to help me my husband got sm n he s bn on my neck to prepare it fr him pls Eya help me thk u God blss u

    Reply
  18. Corn starch is for making agidi,its ground corn. U can find ready to use powdered one in any african store.cassava starch 4 banga not to be used 4 agidi. Madam Eya I love ur blog,keep it up

    Reply
  19. Its my ist time hia.I alwaz c u on lib blog nd got urs dia.I must say u doin a gud job hia.keep it up.tinaluv

    Reply
  20. Sorry Tosin, I'm just seeing your comment now. Yes you can serve from the pot. In this case you need to serve before it cools and solidifies kind of. Yes it is 100% pap.

    Reply
  21. Aunty Eya thumbs up for this great recipe, i do have some questions though:
    1. To make the plain agidi do i just pour the akamu into boiling water?

    2. If i don't have the leave will nylon produce the sane effect.

    3. IS the corn starch same as the raw wet akamu, am a bit confused, pls help

    Waiting for you reply,

    Reply
  22. Thank you.
    1. Yes you pour the akamu mixed with cold water into the boiling water.
    2. I hven't used nylon but I think it will, just let it cool before eating.
    3. The raw wet akamu is the one to use.
    Have fun cooing!

    Reply
  23. i made raw corn which i mixed with millet for making pap for my baby can i use it or must it be only corn?

    Reply
  24. Great job ! u are a good teacher. ur simple step by step illustration will encourage anyone even a male can follow. well done ma. i ;ll try it.

    Reply

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