Agidi jollof and brisket bone

Name: Agidi jollof and brisket bone
Total time: 2100 s
Yield: 2 servings
Cuisine: Nigerian
Ingredients: White pap (from white corn); Brisket bone; Tiny diced tozo meat; Small diced onion; Plain stew sauce(or boiled down tomatoes, pepper and onions); Seasoning/salt

Cookingwithseki @cookingwithseki

Abuja

My primary and secondary school favorite and still a favorite. Pretty simple to prepare

Cookingwithseki @cookingwithseki

Abuja

My primary and secondary school favorite and still a favorite. Pretty simple to prepare

Saved

Ingredients

35mins

2 servings

White pap (from white corn)
Brisket bone
Tiny diced tozo meat
Small diced onion
Plain stew sauce(or boiled down tomatoes, pepper and onions)
Seasoning/salt

Saved

Steps

35mins

1

Place the brisket bone in a pressure pot add the small onions and very little seasoning and salt and cook for like 15mins
2

Then add the tozo meat and continue cooking until tozo meat is tender to taste and stock is almost dried
3

Pour in a smaller pot and add the very little plain stew (or boiled down pepper, tomato and onions)
4

Let it cook for 3-4minutes
5

Pick out the bones and set aside
6

Mix the pap in some water to a semi lite consistency and start stirring into the stew stock with a wooden spatula at reduced heat
7

Continue stirring until the mix gets solidified and the color changes.
8

Then add little water just like you would when preparing amala and cover the pot for it to cook for 3-4mins
9

Then make sure the mix has cooked and stir well to mix again
10

It should like almost lite and smooth as you stir now.
11

Dish in plantain leaves and add your brisket bones and wrap
12

Enjoy either hot or cold