Agidi jellof

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The very first time I heard “Agidi jellof” was at a friend’s place. Her mum had just finished preparing lunch and when it was time to eat, I was like “Choi!!! Naija people don come again with their potty :s…which one come be "agidi jellof" again na!?(In my mind though…hehehe!!!!)”.

The sight looked appetizing but since that was my very first time at my friend’s place and I had taken a glass of juice earlier on, i didn't want to look like a "gluttonomo"(you know the normal procedure na! babe suppose form small ;) ) I had to bring up the “I’m not hungry excuse” while deep inside my tummy was making funny “cranky” noises (Mehnn!!! The babe never chop since morning…Infact! Hunger dey almost Scatter my belle for there). As a typical naija woman, the mum pleaded and pleaded to the extent that I had to form “Okay ma! Lemme take it home”.
Immediately I got home, I dug into the food (No time) and I must confess, it blew my mind away. I really didn’t expect it to taste that good. After washing the sumptuous meal down with a cold glass of water, I called up my friend to thank her mum and ask for the recipe which she sent immediately. Since then, No week passed without me eating "agidi jellof" and today, I’ve decided to share the recipe with you….enjoy abeg! You can even send me a picture when you make it so I can upload here aii’…..gracias!

Ingredients:::

•8 medium broad leaves; Uma Leaves (Thaumatococcus Daniellii) also called Akwukwo Etere

•2 small heaps of soft Marrow bones or meat, diced

•2 cooking spoons white corn starch (pap)

•2 medium sized fresh tomatoes

•2 medium sized red scotch bonnet pepper

•2 medium sized tatashe (Red bell pepper)

•1 medium sized onion (Chopped)

•3 tablespoons vegetable oil

•Seasoning (maggi/knorr)

•Salt to taste

Procedure:::

1. Wash and Blend the tomatoes  pepper/tatashe and some chopped onions into a puree then set aside

2. Wash the soft bones or meat and season with salt, maggi/knorr, chopped onions, water then boil till the bones get very soft

3. Heat the vegetable oil for a few minutes then fry the tomato puree for about 3 mins.

4. Add the soft bones including the stock into the fried tomato puree with a little more water and leave to boil.

5. Make a paste of the Corn starch and at low heat pour into the tomato puree mixture while stirring consistently

6. Increase the heat to medium and watch the tomato/starch mixture thicken.

7. Once it has thickened like pap, turn off the burner and allow to cool a little

8. Scoop the mixture into the washed broad leaves, wrap and leave to cool further and set.