Cookbook:Eko (Nigerian Cooked Cornstarch)

Eko (Nigerian Cooked Cornstarch)
Category	Nigerian recipes
Difficulty

Cookbook | Ingredients | Recipes

Eko, also called agidi, is a Nigerian dish of cooked cornstarch. It is often served with akara or pepper sauce. See agidi jollof for a seasoned variety.

Ingredients

• Cornstarch
• Water

Equipment

• Pot
• Stove
• Rubber spatula or spoon

Procedure

1. Combine the corn starch and water in a pot, gradually mixing the water in to prevent lumps.
2. Cook over low heat, stirring constantly with a spatula to prevent lumps. If lumps continue to form with constant stirring, the heat is too high.
3. When it has thickened to the consistency of custard, stir in some water. Cover the pot, and cook for about 10 minutes on a low heat.
4. Put a small amount of the mixture in a basin of cold water to see if it's ready. If it sets after cooling, it is ready.
5. Transfer the mixture to another bowl, and set aside to cool to room temperature.

Notes, tips, and variations

• You can also use akamu/ogi paste instead of the cornstarch.