Agidi Jollof

What we know so far

Agidi jollof is the street-food cousin of plain agidi (eko), the set corn-starch pudding: the same corn paste cooked with a rich red pepper stew and its bony meat stock, so it comes out orange and savoury and sets in a leaf wrap with a soft piece of bony meat hidden inside. It is what jollof rice is to white rice. Hawkers sell it wrapped in uma leaves, warm, with a cold drink, and at home it is served as lunch with fried plantain.

The draft was written from 2 published sources and holds 8 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting