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Agidi (corn dough cooked in leaves): recipe illustration
Everyday meals

Agidi (corn dough cooked in leaves)

Agidi is a firm dough of fine maize semolina cooked in water, then wrapped in a banana leaf, typical of south-western Nigeria. It is sliced and eaten with vegetable sauces or soups.

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Ingredients

Ingredients

Pâte

Spices & seasoning

On the side

Instructions

  1. Bring the water to the boil with the salt in a large saucepan.
  2. Pour in the maize semolina in a steady stream while whisking to avoid lumps.
  3. Stir vigorously for 5 minutes until you have a smooth, thick dough that pulls away from the sides.
  4. Rub the banana leaves with a little oil and pass them briefly over a flame to make them pliable.
  5. Place a portion of dough on each leaf and roll it into a cylinder or ball.
  6. Steam the parcels or cook them in simmering water for 15 minutes.
  7. Unwrap the agidi, slice it and serve warm with a sauce.

Variations and tips

Leafless version. Shape the dough into balls and cook them covered in a pan, without banana leaves.

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Original Ecomely recipe.