Golden (Yellow) Eko

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Sequel to my post on Golden Yellow Ogi, I did not just stop there, I made an equally delightful looking Golden Yellow Eko aka Agidi. Has same taste and texture as its white counterpart. Check out my earlier post on Eko Tutu here.

It’s really simple. Same method used to prepare regular Eko/Agidi is used to prepare this one too. The resultant dish, except this one has a brilliant golden yellow colour…

Wanna try some, see how below:

What you need

  • Yellow ogi paste or powder (if you are using ogi powder, I suggest you dissolve in a small quantity of water to make a paste and leave for a few hours before use.)
  • Water

What to do

  1. In pot, dissolve the ogi paste in 1 cup of water. Allow the paste to dissolve completely to avoid lumps forming during the cooking process.
  2. Add another 1-2 cups of hot boiling water to the dissolved paste and stir well with a wooden spoon. The amount of water added will determine thickness.
  3. Place the pot onto the stove and gently cook for about 5 minutes or so, stirring continuously until you achieve a smooth and thick texture/consistency similar to oats porridge.
  4. Wrap the cooked ogi in broad leaves (ewe gbodogi)) or any other suitable container such as a ramekin, foil container.
  5. Allow to cool completely.
  6. Serve with your preferred vegetable soup/stew

 

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