Nigeria Agidi (Cornmeal Pudding)

Soak the corn for 1 day or boil the corn to soften for a few minutes.

Drain the water from the corn and grind/blend the corn smoothly.

Wash the corn puree on a chiffon cloth to remove the corn chaff.

Allow the cornstarch water to sit for 3 to 5 hours at the bottom of the bowl.

Pour out the clear water, leaving the cornstarch.

Dissolve the cornstarch with water without any lumps.

Stir the cornstarch puree in an empty pot on heat and continue stirring to avoid lumps.

Soak the corn for 2 to 3 days.

Drain the water from the corn and grind/blend the corn smoothly.

Wash the corn puree on a chiffon cloth to remove the corn chaff.

Allow the cornstarch water to sit for 3 to 5 hours at the bottom of the bowl.

Pour out the clear water, leaving the cornstarch.

Dissolve the raw pap with water in a bowl, adding water gradually while stirring to form a smooth puree without any lumps.

Pour the pap puree slowly into a pot of boiling water and start stirring to avoid lumps.

Reduce the heat to low and continue cooking while stirring to avoid lumps.

Keep stirring for 15-20 minutes until the Agidi becomes thick and translucent.

If the Agidi is too thick, pour hot water into the cooking Agidi and continue stirring.

To check if the Agidi is properly cooked, take a small spoon of it and dip it in a small bowl of water. If part of your Agidi starts to dissolve in the water, then it is not ready.

Once the Agidi has cooked properly, remove the pot from the heat.

Scoop and pour the Agidi into a container/mould or uma/banana leaves of choice.

Allow for 1 to 3 hours for the Agidi to cool and solidify.