Èko (Agidi)

Èko (Agidi)




5 min


30 min


Corn Flour 1 cup
Cold water 2.75 cups

Eko (Agidi) is one of those foods that, growing up in Lagos, we typically didn’t make at home. Like buns, it is readily available to buy on the street.

The first few times, I didn’t like it very much. Particularly because, when we ate it at home, it was because my grandma wanted some, and when she ate it, she typically had it with just efo riro. I didn’t like that at all.

My moment of truth came the day I first had it with hot moin moin! There is something about the hotness of moin moin, and the coldness of eko (agidi) that just makes your taste buds happy 🙂

Now if you live outside Nigeria, or don’t like street food, but you like eko (agidi), this post is for you.

Prep Steps

  1. Measure 1 cup corn flour. Add in 1/2 cup of cold water and stir. This helps you prevent any lumps in the eko. Make sure you use very fine corn flour and be careful not to use corn meal.
  2. Note: For this recipe, I used yellow corn flour. Usually, Èko is made from white corn.

    Corn flour and 1/2 cup water

    Corn flour and 1/2 cup water

  3. Now, add in another 2 cups of water.
  4. Corn flour in water

    Corn flour in water

  5. Get your pot, and in a small bowl, pour a small amount of water for later use.

Cooking the Èko

  1. Transfer your mix into a pot and turn on the stove to medium heat.
  2. Stir continuously for about 10 minutes to prevent any lumps from forming. You will start to see a creamy consistency at this point.
  3. Cooking the Eko (Agidi)

    Cooking the Eko (Agidi)

  4. Continue to stir continuously.
  5. Once it has thickened (after about 20 minutes), add in the last 1/4 cup of cold water, and cover to let it cook for another 10 minutes. To check if it is cooked, take a small spoon of the eko, and dip in the small bowl of water we prepared earlier. If parts of your eko, start to dissolve in the water, then it is not ready. It will need to cook for about 30 mins total on medium heat.
  6. Testing the Eko (Agidi)

    Testing the Eko (Agidi)

  7. Scoop into moulds of your choice, or the moin moin leaves and put in the fridge to cool.
  8. Eko (Agidi)

    Eko (Agidi)

I mentioned to my friend that I was writing this post, and she told me she loves her eko (agidi) with ewedu (jute leaves) and fish. How do you like yours? Leave a comment in the Facebook comments section below.

If you like this recipe, please share with your friends! Tag us on instagram if you try it. 🙂

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