Agidi Jollof
Agidi jollof is a firm Nigerian corn pudding folded with a spiced tomato and meat stew, then wrapped in leaves. The cook starts from fresh white corn, blending it and letting the starch settle out of the water, which gives a smooth set. Each leaf cone hides a soft marrow bone in the middle. It comes from Eastern Nigeria, and store-bought cornstarch works if you need to save time.
Instructions
Put the meat, curry powder, onion and thyme in a pot and cover with water. Bring to a boil and cook until the meat is soft. Lift the meat out of the stock and strain the stock, discarding any solids.
Heat some oil in a pot and add the ground tomatoes. Fry for about 20 minutes, until the sour smell of the tomatoes is gone.
Season with salt, pepper, more curry powder and seasoning cubes to taste. Cover and cook until the flavor is right, then stir in the cooked meat to make the stew.
Put the corn kernels in a pot, cover with water and bring to a boil. Drain the corn and rinse it with cool water.
Blend the corn to a smooth paste and move it to a bowl. Cover it with a few inches of cool water and leave it until the starch settles to the bottom. Carefully pour off the water, keeping the starch.
Transfer the starch to a pot and stir in water until it looks like evaporated milk. Cook over medium heat, stirring constantly, until it thickens. Do not let it cool.
Gradually mix the stew into the hot cornstarch mixture until the color is even.
Shape a leaf into a cone. Scoop in some agidi mixture, add a soft marrow bone, and cover with more agidi mixture. Seal the cone and repeat with the remaining leaves and mixture.
Set the cones aside for a few minutes until the agidi cools and firms up, then serve.
Make it personal.
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