GROOMING A FAMILY OF NOBLES AND ACHIEVERS!: Agidi Jollof With Coconut Cream Powder And Biscuit Bones

Agidi Jollof With Coconut Cream Powder And Biscuit Bones

Agidi jollof with coconut cream powder and biscuit bones

This agidi jollof is made from biscuit bones and stock, raw akamu (corn starch), tomato stew, and coconut cream

powder. It 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.

agidi lollof

coconut cream powder and a can of liquid coconut milk

empty coconut milk powder into a bowl

pour milk in a bowl and add water

add tomato stew

tomato stew and coconut milk boil
l

boil biscuit bones with salt onions and pepper before adding

add boiled biscuit bones and stock to boiling milk and stew

biscuit bones boil in stock and stew

boiling pot with raw akamu (corn starch) beside

pour raw ogi, corn starch (akamu) in the boiling pot while stirring fast

Ingredients:

corn starch (akamu)

coconut milk

stew

biscuit bones

onion

crayfish (optional)

pepper

salt

seasoning cubes

water

Check for salt and seasoning, stir briskly until akamu cooks in the stew

scoop and wrap while still hot

wrapped agidi jollof

For step by step pictures of how to wrap agidi or moi moi, Go HERE

Cooking Procedure:

Boil biscuit bones with onion, salt and fresh ground pepper
Boil coconut milk with stew, add seasoning
Mix raw corn starch with cold water and add to coconut milk while stirring fast to avoid lumps
Stir continuously and check for salt
When corn starch is cooked, turn of heat and begin to wrap immediately. Scoop together with bones, pour in broad leaves and wrap.