Agidi or Eko is a solid version of the Nigerian Pap popularly known as Akamu, Ogi or Koko which is one of the first foods given to babies from 6 months. You can find the process of making homemade brown pap for babies here.
Agidi is made by cooking pap for a longer time until it thickens well and then it is usually wrapped in green leaves and allowed to cool. It comes out as a solid soft mass hence the name ‘jelly or jellos’ and it can be enjoyed by adults and kids alike with stew, ogbono or okro soup as a very balanced diet.
To make Agidi more kid-friendly, as well as a finger food for toddlers, i used moulds to make it look more enticing as well as easy to feed them also. With these beautiful and handy designs, you can put them in the lunchbox too as a perfect school meal.
How to make Agidi/Eko Moulds or Pap Jellos
Ingredients
- Corn Pap (i used white corn)
- Water (cold and boiling water)
You will need moulds to pour your pap into. You can use silicone cake moulds which are more flexible, ice cube trays or any small plastic container that you can easily pop out your jellies from.
Method
- Dissolve pap to a thick paste with a little cold water.
- Once done, pour boiling water to make the pap and then set on low heat to cook till it bubbles well for about 2 minutes.
- Remove from heat and pour into moulds, then leave to cool for about an hour.
- Pop out and serve.
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