Breakfast
Ijobu (Igala Two-Stage Maize Pudding)
110 min
Rahma’s Kano KitchenRecipe
Breakfast
Rahma’s Kano Kitchen 
Sade's One Pot
Awele’s Table
Zainab Cooks
Kemi's Weekend Kitchen
Ekene Cooks
Eko / Agidi (Set Maize Pudding)
A mild, set maize pudding that can be served with akara, beans, stew or pepper soup. This is the firmer, spoonable-to-sliceable companion to a meal, rather than a cup of thin pap. Nigerian cooks document it with akara at breakfast and alongside pepper soup or stew. Leaf wrapping gives a familiar market shape, but small bowls also let the cooked starch set without changing its role on the plate. Cultural context: Eko is the Yoruba name used here; agidi is widely used elsewhere. This published corn-starch shortcut is distinguished from versions made by extracting maize starch or using prepared ogi.
Agidi.jpg by Egbedi, via Wikimedia Commons, CC BY-SA 4.0 · CC BY-SA 4.0
Image details
None by this package; original downloaded file bytes preserved. Source-file adaptations, if any, are credited separately.
Full source and image record5 minPreparation
20 minCooking
4Servings
Allow 60 additional minutes for resting / soaking. Total: 85 minutes.
What you’ll need
4 servings
Let’s get cooking
- 1
Lightly wet four heatproof bowls or ramekins, about 250 ml each. Whisk the corn starch with the cold water in a saucepan until completely dispersed.
- 2
Cook over medium-low heat, stirring constantly across the base. When it thickens into a heavy, smooth paste, reduce the heat.
- 3
Pour the 30 ml hot water around the edge. Cover and steam gently for 10 minutes, then stir thoroughly. A small spoonful cooled in cold water should hold together; if not, cook and stir for a few minutes longer.
- 4
Divide among the prepared bowls. Let the pudding begin to set, then refrigerate promptly if not serving within 2 hours. Allow about an hour to firm; serve cool or at room temperature.
A little kitchen wisdom
Commercial corn starch produces a milder flavour than fermented ogi. It is a documented convenience method, not an assertion that every household uses starch from a packet. To wrap, use cleaned food-wrapping leaves suitable for cooking; do not pour the hot mixture into ordinary plastic bags. Timing: active preparation 5 min; cooking 20 min; additional passive time 60 min; conservative planning allowance 85 min. Some stages may overlap. For Recipe.ng display, prep_minutes includes the additional passive time; it is not all hands-on work. Recipe status: Research draft; not kitchen-tested. Allergens and checks: No major allergens intentionally included; check the corn-starch label and serving accompaniments.
Recipe notes & sources
Research draft; not kitchen-tested
Also known as: Agidi, Eko
Eko is the Yoruba name used here; agidi is widely used elsewhere. This published corn-starch shortcut is distinguished from versions made by extracting maize starch or using prepared ogi.
Allergens: No major allergens intentionally included; check the corn-starch label and serving accompaniments.
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