• Addimus.
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Addimu for Oya and Agallu.

Addimu for Oya and Agallu.

Addimu for Oya and Agallu.

The traditional way was to ferment the corn flour and wash it to remove the fermented smell. But usually we don't have time to do that so... add your flour slowly to water in a pot as not to cause lumps using a wooden spoon . Add the other ingredients and then watch so the mixture does not stick to the pan.

Take a banana leaf and roast it on the stove top ... as before in the rice cakes cut the leaf in 6X6 squares, add three scoops of a mixture in center wrap up like a ball and twist the top or tie it off like a candy wrapper. Allow to cool and firm up. Ugali (Agidi in West Africa). Cornmeal Mush Yield: 8 portions One of the foods most frequently used in both East and West Africa is a mush or gruel made by pounding fresh corn and squeezing out the cornstarch.

When it is cooked in boiling water to a gruel consistency and used as a breakfast cereal it is called Uji (Ogi, in West Africa). When it is cooked to a thicker consistency, so that it can easily be rolled into a ball, it is called Ugali (Agidi in West Africa). As a substitute, you can use cornmeal grits or buckwheat grits. Africans in the USA, use any fine white cereal such as Farina or Cream of Wheat. These cereals are surprisingly tasty when served with meat and poultry gravies. Stone- ground white cornmeal can be purchased in specialty food shops.

For added flavor, try cooking cornmeal grits, farina, or any cereal in chicken or beef stock instead of water. The cereals absorb the flavor of the stock and make an excellent accompaniment for meats. Rice and couscous, that wonderful semolina grain used so abundantly in North Africa, are delicious when prepared in this way. In Swahili, any thick mush is called Ugali.

There is a light Ugali made with cornmeal flour and there is a dark Ugali made with millet flour, and often groundnuts (peanuts) are ground in with the mush.

In a 2-quart saucepan:
Boil rapidly 1-quart WATER or CHICKEN BROTH. Add: 1 tsp. SALT and 1 cup ANY FINE WHITE CEREAL. Swirl the cereal into the boiling water and cook according to package directions to a thick heavy mush. Keep warm over hot water (in a double boiler) until ready to serve.

Allow to cool and firm up. Ugali (Agidi in West Africa). Cornmeal Mush Yield: 8 portions One of the foods most frequently used in both East and West Africa is a mush or gruel made by pounding fresh corn and squeezing out the cornstarch. When it is cooked in boiling water to a gruel consistency and used as a breakfast cereal it is called Uji (Ogi, in West Africa).

When it is cooked to a thicker consistency, so that it can easily be rolled into a ball, it is called Ugali (Agidi in West Africa). As a substitute, you can use cornmeal grits or buckwheat grits. Africans in the USA, use any fine white cereal such as Farina or Cream of Wheat.

These cereals are surprisingly tasty when served with meat and poultry gravies. Stone- ground white cornmeal can be purchased in specialty food shops. For added flavor, try cooking cornmeal grits, farina, or any cereal in chicken or beef stock instead of water.

The cereals absorb the flavor of the stock and make an excellent accompaniment for meats. Rice and couscous, that wonderful semolina grain used so abundantly in North Africa, are delicious when prepared in this way. In Swahili, any thick mush is called Ugali.

 

Necessary products:

Agidi made for Oya and Agallu.

  • Yellow corn flour.
  • 3 c water.
  • 3 sticks cinnamon.
  • 4 stars of anisette fruit -minced.
  • 1 c. sugar.
  • Small pinch of salt.
  • Banana leaf.
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