Cookbook:Eko (Nigerian Cooked Cornstarch)

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.