The short answer
Eko is a firm, smooth, set corn pudding from Nigeria, also widely known as agidi, and sometimes as kamu. It is made from the same fermented corn as pap, cooked with water until thick and then poured into moulds or wrapped in leaves and left to set firm so it can be sliced. Pale, smooth and mildly tangy, eko is a beloved staple eaten with savoury dishes such as pepper stew, soups, moi moi, akara, pepper sauce and grilled or fried fish. In the UK eko and agidi are sold by African food shops, ready-made or as the fermented corn to make it.
What to remember
- Eko is a firm, smooth, set corn pudding from Nigeria, also known as 'agidi' or 'kamu'.
- It is made from the same fermented corn as pap, cooked thick and set firm.
- It is set in moulds or wrapped in leaves, then sliced to serve.
- It is eaten with savoury dishes like pepper stew, soups, moi-moi and fried fish.
- Eko and agidi are sold by African food shops in the UK.
For Nigerians in Britain, especially the Yoruba, eko is a familiar taste of home. It is the leaf-wrapped agidi from the market, the firm slices eaten with moi-moi and pepper sauce, the smooth corn pudding that says 'home and everyday meals', and the perfect partner to a spicy stew. Making or unwrapping eko far from home brings back markets and family meals and the comforting pairing of eko with something savoury, the warmth of home in every smooth, firm slice.
There is real heritage in it too, in a staple so woven into Nigerian everyday eating, wrapped in leaves and sold and shared. It reflects a whole culture of resourceful, satisfying home food, and to make or serve eko is to keep that alive. Serving eko and moi moi to family who grew up on it, or introducing a friend to their first slice with pepper sauce, is a small act of welcome. That smooth, comforting taste of home is the quiet gift of eko.
What EKO Actually Is
Eko is a much loved Nigerian staple, a firm, smooth, jelly-like pudding made from fermented corn, and it is closely related to pap, being made from the same fermented corn starch but cooked and set differently. Widely known as 'agidi' and sometimes as 'kamu' or 'eko agidi', it is made by cooking the fermented corn with water into a very thick, smooth paste, which is then poured into small containers or, traditionally, wrapped in leaves and left to cool and set firm so it holds its shape and can be sliced or unwrapped into neat portions.
The result is pale, smooth and firm, with a mild, gently sour corn flavour, quite different from the soft porridge of pap even though they share a base. Eko is a staple carbohydrate, eaten as the starchy element of a meal alongside savoury dishes. Eko belongs to the world of Nigerian staples we cover in our guide to Nigerian food, a set of corn puddings that is the firm, sliceable cousin of pap.
How Eko is Made and Eaten
Making eko begins with the same fermented corn used for pap, but it is cooked further. The raw fermented corn paste is stirred with water over heat and cooked, stirring constantly, until it becomes very thick, smooth and stretchy, much thicker than porridge. While hot, it is poured into small bowls or moulds or spooned onto squares of leaf, usually banana or other large leaves, and wrapped, then left to cool completely, during which it sets into a firm, sliceable pudding. Traditional leaf-wrapped eko has a lovely shape and a subtle aroma from the leaf.
Eko is eaten cold or at room temperature as the starchy base of a savoury meal, sliced or unwrapped onto the plate. It is classically paired with pepper stew, bean dishes like moi moi and akara, spicy pepper sauces, soups, and grilled or fried fish and meat, the mild, firm eko balancing the bold, spicy flavours. This is general food information rather than dietary advice. Firm, smooth and mild, eko is a versatile and satisfying staple, a favourite way to enjoy fermented corn.
Eko as a Staple
Eko holds a firm place in Nigerian, and especially Yoruba and Southern, food culture as an everyday staple and a favourite pairing for many beloved dishes. Because it is made ahead and sets firm, it is convenient and portable, sold wrapped in leaves at markets and eaten with everything from a simple pepper sauce to a full soup, and it is a classic accompaniment to moi-moi and akara, or to fried fish and pepper. Its mildness makes it the perfect foil for spicy, savoury food.
For those who grew up on it, eko or agidi is a comforting, familiar staple, and for anyone exploring Nigerian food it is an interesting and versatile one to try. This article is general food and cultural information rather than dietary advice. Smooth, firm and gently tangy, eko is a much loved way to enjoy fermented corn, the sliceable partner to countless Nigerian dishes and a staple with real character.
Where can I Buy Eko in UK?
Buying eko in Britain is done through African food shops, which stock it because it is such a popular staple for the community. It is often sold ready-made, set and wrapped in leaves or in tubs, ready to slice and serve, and shops also sell the fermented corn or corn starch to cook and set your own eko or agidi at home. Ready-made eko is convenient, while making your own lets you set it in your preferred shape.
If you want to enjoy eko, an African food shop can point you to ready-made eko or agidi, or to the fermented corn to make it, and to the moi moi, akara, stew or fish to serve with it. You can find African food stores near you or look up Caribbean food stores near you, where eko and agidi are familiar items. Set firm and sliced to eat with a spicy stew or moi moi, eko brings a smooth, satisfying taste of Nigeria to your table.
Frequently asked questions
What is eko?
Eko is a firm, smooth, set corn pudding from Nigeria, also widely known as agidi and sometimes kamu. It is made from the same fermented corn as pap, cooked with water until very thick and then set firm in moulds or wrapped in leaves, so it can be sliced. Pale, smooth and mildly tangy, it is eaten as the starchy base of a meal with savoury dishes like pepper stew, moi-moi and fried fish.
What is the difference between eko and agidi?
Eko and Agidi are two names for the same firm that makes corn pudding, so there is no real difference. Eko is a common Yoruba name, and 'agidi' is also widely used, sometimes as 'eko agidi' or 'kamu'. Both refer to the fermented corn cooked thick and set firm into a sliceable pudding, eaten with savoury dishes.
What is the difference between eko and pap?
Eko and pap are made from the same fermented corn but prepared differently. Pap is a soft, smooth porridge stirred with hot water and eaten warm, often for breakfast. Eko, or agidi, is cooked much thicker and then set firm, so it becomes a sliceable pudding eaten cold or at room temperature with savoury dishes. One is a porridge, the other a set pudding.
What do you eat with eko?
Eko is eaten as the starchy base of a savoury meal, classically with pepper stew, spicy pepper sauces, soups, and bean dishes like moi moi and akara, as well as grilled or fried fish and meat. Its mild, firm texture balances bold, spicy flavours, which is why it is such a popular partner for these dishes across Nigeria.
Where can I buy eko in the UK?
Eko is sold by African food shops, often ready-made and set, wrapped in leaves or in tubs ready to slice, and shops also sell the fermented corn or corn starch to make your own eko or agidi. A shop can point you to ready-made eko or agidi and to the moi moi, akara, stew or fish to serve with it. African Stores lists African and Caribbean food shops across the UK, so you can find one near you.
