Agidi

Agidi, also known as Eko, is a popular Nigerian food made from cornstarch. It is a staple, particularly in the Yoruba and Edo regions of Nigeria. The preparation involves boiling cornstarch with water until it thickens into a firm, gelatinous pudding. This process requires constant stirring to prevent lumps and ensure a smooth texture.

The resulting agidi is typically white and firm, though variations can incorporate ingredients like palm oil to give it a yellowish hue and a distinct flavor. Agidi is often served as a side dish or accompaniment to a variety of Nigerian soups and stews, such as gbegiri, ewedu, or palm nut soup. Its neutral taste makes it a versatile complement to spicy and flavorful dishes.

Beyond its culinary role, agidi holds cultural significance in many Nigerian communities. It is a common food during celebrations and everyday meals. The method of preparation, which can be labor-intensive, is often a communal activity. The food's simplicity and affordability have contributed to its widespread popularity across different socioeconomic groups in Nigeria.