Wash the uma raced with salt and water then keep one side.

Pound pepper,cut onion.put the soft bones in a pot,add onion and stock cubes.pour in water to the same level as the bone and start cooking.

Add pepper and curry powder stir and simmer for few mins then set aside.

Mix the akamu with water in a pot,add the water bit by bit because it is the best way to get good mixture without lumps.This should be done off the heat.

When done,heat up water.pour in hot water into the akamu mix stir at the same time till it thickens.

Let the heat be low,continue stirring till the agidi is completely solid.

Add the agidi stew add enough quantity to give it a rich red colour.mix the stew till is completely incorporated with the agidi.

Add drops of water to the mix cover and leave to simmer.

Mix again to combine the water and the agidi jollof.dish the agidi on the uma leaves and wrap it up.