Agidi

Agidi is a staple food eaten across West Africa and especially popular in southern and parts of northern Nigeria. It is a smooth, soft, mildly fermented pudding made from corn flour and water, often described as a jelly-like dish and prepared in a way similar to pap. The word is recorded in the Yoruba dictionary as a meal made from corn meal, and the dish goes by many names, including eko among the Yoruba, agidi among the Igbo, komu among the Hausa and kafa in Ghana. It is usually served with warm sauces and soups such as banga soup, pepper soup and ofe akwu, or with akara and stewed vegetables. A variant, agidi jollof, is colored red or yellow by tomato stew or meat broth and can be eaten on its own.