Eko (Nigerian Cooked Cornstarch)
Eko is a Nigerian dish of cooked cornstarch, also known as agidi, and it needs nothing more than cornstarch and water. The skill is in the stirring: add the water slowly, keep the heat low, and the mixture turns smooth and sets firm as it cools. Serve it alongside akara or a pepper sauce. You can also make it with akamu or ogi paste in place of the cornstarch.
Instructions
Put the cornstarch in a pot and add the water a little at a time, mixing as you go so no lumps form.
Set the pot over low heat and stir constantly with a spatula. If lumps keep forming even with constant stirring, the heat is too high and should be turned down.
When the mixture has thickened to the texture of custard, stir in a little more water. Cover the pot and cook on low heat for about 10 minutes.
To check whether it is done, drop a small amount into a basin of cold water. If it sets as it cools, it is ready.
Transfer the cooked mixture to another bowl and leave it to cool to room temperature.
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