West Africa · Side
Agidi (Steamed Fermented Cornstarch Loaves)
Silken, delicate steamed loaves of fermented white cornstarch elegantly wrapped and set in fragrant banana leaves.
The story
Embraced especially within Krio coastal society and throughout urban Freetown, agidi (also known elsewhere as eko) is cherished for its soothing texture alongside fiery pepper soups. Derived from steeping and wet-milling dent corn (ogi process), the fermented corn milk is cooked until it forms a custard-like suspension that sets upon cooling. Wrapping the molten porridge in blanched thaumatococcus or banana leaves imparts an earthy herbal aroma that define Sierra Leonean artisanal preparation.
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