Growing up in the southern part of Nigeria, agidi or eko is a staple in most homes, made with cornmeal and wrapped in ube leaf, it is also considered as a light meal. One of my favourite was agidi jollof rice made with cornmeal mixed in stew and wrapped in leaf.
Choosing to live a healthier lifestyle, I have come to realise agidi is not as healthy as i was told. But my love for creating low carb substitutes or replacements, I decided to make agidi without using corn, it took months to get it right.
Tried gelatine powder normally used for desserts to solidity. I tried two types of gelatine both unflavoured animal base and plant base. Both worked fine i prefer the consistency of Agar Agar jelly.
Animal based unflavoured no added additives.
Plant based Agar agar powder
Here is the recipe for Cabbage agidi jollof rice, to make Agidi don not add stew.
INGREDIENTS
- Half head of cabbage
- Leftover stew (Pepper sauce)
- 1 tablespoon unflavoured gelatin or agar agar powder.
- 1 Boiled egg quartered
- brisket bone optional.
- Water
- Ube leaves
METHOD
- Blend cabbage with 1 cup of water until completely smooth.
- Pour blended cabbage in a pan and left’over stew cook for 3 minutes.
- In a bowl add gelatin and 2 tablespoons of water to dissolve for 1 minute.
- Stir in gelatine into the pan and mix well.
- Continue to str until cabbage starts to thicken lightly.
- Remove from stove and let it cool.
- Add cabbage mix and egg into ube leaf and wrap.
- Leave to cool completely until it solidifies.
- Makes 3 wraps.
